Easy Homemade Hummus
Make no mistakes: this is truly the best, smoothest, tastiest, EASIEST hummus recipe ever. Whip it up in minutes and you’ll wonder why you ever got store-bought.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: About 2 cups 1x
Ingredients
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- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 teaspoon baking soda
- 1/4 cup freshly squeezed lemon juice, from about 2 large lemons
- 1 medium or large clove garlic, smashed and roughly chopped
- 1/2 cup tahini
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander, optional
- 1/2 teaspoon salt, or more to taste
- 1/4 cup extra-virgin olive oil
- 1–2 tablespoons ice water
Instructions
- Combine chickpeas and baking soda in a small saucepan. Cover the chickpeas with a few inches of water, then bring to a boil over high heat. Reduce heat to medium-high and boil for about 20 minutes, or until the chickpeas have puffed up and their skins are falling off. They should be very soft. Drain the chickpeas in a strainer and rinse them under cool water for about 30 seconds.
- While your chickpeas are boiling, combine lemon juice and garlic in a small bowl or measuring cup. Set aside to bloom the garlic; this will reduce the raw garlic bite in your hummus.
- In a food processor, combine chickpeas, lemon juice, garlic, tahini, and spices. Pulse together until a thick paste forms, scraping down the sides and bottom as needed.
- With the food processor running on low, slowly stream in the olive oil, then the water, until fully combined. Taste, adding more salt or lemon juice as needed. Serve topped with a drizzle of olive oil and a sprinkling of smoked paprika, or straight-up in a bowl.
Find it online: https://www.emilyeatsthings.com/easy-homemade-hummus/