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Homemade Hummus

Cauldrons and Cookies Team
Smooth, creamy and savory, this Homemade Hummus is a household staple. In about 10 minutes you can enjoy this with crackers, naan, fresh vegetables or spread onto a sandwich or wrap. Incredibly versatile and delicious.
Total Time 10 minutes
Course Appetizer, Snack
Cuisine Indian
Servings 6 Servings
Calories 190 kcal

Equipment

  • Food Processor or Blender

Ingredients
  

  • ¼ cup Tahini well stirred
  • ¼ cup Lemon Juice
  • 1 15 oz can Chickpeas drained and rinsed
  • tsp Garlic Powder about 1 clove
  • 2 tbsp Olive Oil plus more for serving
  • ½ tsp Ground Cumin
  • 1 tsp Salt more to taste
  • 2-3 tbsp Water or Lemon Juice
  • Paprika for serving

Instructions
 

  • In the bowl of the food processor with the chopping attachment add the tahini, lemon juice and ¼ cup of the chickpeas
  • Process for about a minute until the chickpeas are chopped finely, the tahini and lemon should be blended and distributed throughout.
  • Scrape the sides and blend for another minute. This helps to whip and cream the tahini with the lemon for a smoother texture.
  • Add the olive oil, garlic, cumin, salt, and half of the remaining chickpeas.
  • Process for about a minute, scrape down the sides and bottom of the bowl around the chopping attachment.
  • Add the remaining chickpeas and process until quite smooth and consistent.
  • At this stage the hummus will be quite thick and may have some larger chickpea pieces. While the processer is running slowly add in the 2-3 tablespoons of water or lemon juice. I prefer lemon juice because why would I want to water it down, lemon juices packs a punch of flavour.
  • Once you achieve your desired consistency, stop the processor and check for salt, add if needed. If you are finding it still a bit chunky scrape the sides again and process for a few more minutes.
  • Depending on your desired consistency and/or quality of your food processor you may want to finish in a blender. Mine is never perfectly smooth out of the food processor.
  • Transfer to a bowl, drizzle with oil and sprinkle with paprika to serve. Store hummus in an airtight container and refrigerate for up to a week - if it lasts that long.

Notes

Ry's Rating: 8/10 - "Would love it smoother" - We need a new processor
Keyword hummus