Description

Creamy, bright, and perfectly savory, this homemade hummus is easy to make with just a handful of pantry ingredients. Whipping the tahini with lemon first gives it a silky texture, while garlic, olive oil, and a splash of cold water bring everything together. It’s fresh, simple, and far better than store-bought.

Ingredients

1 small clove garlic*
1 (15-ounce) can chickpeas, drained and rinsed or 1 1/2 cups cooked chickpeas
2 tablespoons fresh lemon juice (use 3-4 tablespoons if you like it extra lemony)
2 tablespoons tahini paste (stir well before measuring)
3 tablespoons extra-virgin olive oil, plus more for serving
1/2 teaspoon fine sea salt (or a heaping 1/2 teaspoon kosher salt)
2-3 tablespoons cold water, as needed for creaminess
Optional garnishes: paprika, chopped parsley, extra olive oil, sesame seeds, feta, olives, fresh herbs, or a few whole chickpeas

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Instructions

Add the peeled garlic, tahini, and lemon juice to a food processor or blender. Blend for about 30 seconds until smooth and slightly lightened in color.
Add the chickpeas, olive oil, and salt. Blend 30–45 seconds, then scrape down the sides.
With the machine running, add cold water 1 tablespoon at a time (usually 2–3 tablespoons total) until the hummus is smooth and creamy. (If your machine doesn’t have a feed tube, add the water before blending.) Optional: add another tablespoon olive oil or a little more lemon juice for extra richness or brightness.
Transfer to a bowl and use the back of a spoon to make a swoosh on top. Drizzle with 1–2 tablespoons olive oil, sprinkle with a few whole chickpeas if you saved some, and dust lightly with paprika. A pinch of flaky salt is a nice finish. Store in an airtight container in the refrigerator for up to 4 days.

Notes

*Garlic: Chopped garlic becomes stronger the longer it sits. If you plan to eat this right away and love garlic, you can add an extra clove. If you’re storing it, keep in mind the garlic flavor will intensify over time.

Texture: If your hummus is too thick, add water 1 teaspoon at a time. If it’s too thin, blend in a little more tahini or olive oil.

Blender tip: If using a blender, a model with a narrow base works best. Very wide 64-ounce containers often struggle to catch the ingredients, so you may need an extra tablespoon or two of water at the start.

Bean swap: White beans (such as cannellini) are a great substitute for chickpeas if you want to mix things up.