Go Back
Print

Favorite Hummus Recipe

A simple, super creamy hummus recipe perfect for scooping up with a big piece of pita bread, carrot sticks, cucumber rounds or just by the spoonful.

Prep Time 15 minutes
Cook Time 2 minutes
Author Amanda @ A Treat Life

Ingredients

  • 2 tbsps extra-virgin olive oil
  • 1 clove garlic, smashed
  • 1 can chickpeas, drained & rinsed (1 3/4 cups chickpeas drained)
  • 1/4 cup ice cold water (or chickpea liquid from home-cooked chickpeas)
  • 3 tbsps tahini
  • 3-4 tbsps fresh lemon juice
  • 1/2 tsp kosher salt
  • 1/8 tsp ground cumin
  • fresh ground pepper
  • 2 tbsps more ice cold water, if needed

Instructions

  1. In a small saucepan, heat the 2 tbsps olive oil then saute the garlic for a minute or two until fragrant. Set aside.

  2. Add the drained & rinsed chickpeas to a food processor (or high-powered blender.) Pulse the chickpeas until they are processed down to very tiny little pieces and won't blend any more. Scrape down the sides of the bowl.

  3. Then add the garlic and oil, 1/4 cup ice water (or chickpea water,) tahini, 3 tbsps lemon juice, salt and cumin. Process on high for about 2-3 minutes until smooth and creamy. Taste and add the extra tablespoon of lemon juice if desired, salt & pepper if needed. Then also add the extra 2 tbsps of ice water if the hummus needs thinning out. Process another minute or so.

  4. If serving immediately, transfer the hummus to a serving dish, garnish with a little more olive oil, a sprinkle of paprika, or aleppo pepper, parsley or toasted pine nuts.

  5. If storing for later, transfer to a sealable container and refrigerate up to 4 days. Alternatively you can store the hummus in an airtight freezer-safe container for about 2 weeks. (Thaw in the refrigerator and give a good stir when ready to serve.)

Recipe Notes

    • For a super creamy hummus, take the skins off the chickpeas by spreading them on a sheet pan then rolling your palm over the tops.  The outer layer should loosen making it easier to pull off.) 
    • If cooking the chickpeas yourself, don't toss the cooking liquid also known as the aquafaba. You can use it in place of the water for more flavor or in other recipes that use aquafaba.
    • If cooking the chickpeas youself, overcook them a little as softer chickpeas will yield a slightly smoother hummus.