Creamy Homemade Hummus

5 from 3 votes

This simple but delicious homemade hummus is made with just a handful of simple ingredients and is perfect as an appetizer or spread.

Prep Time5

Chickpea Simmer Time10

Total Time15

Course: Appetizer

Cuisine: Mediterranean

Diet: Vegan

Servings: servings (¼ cup each)

Calories: 215kcal

If using canned chickpeas, add the chickpeas with juices to a medium saucepot. Simmer over medium heat for 10 minutes. Drain and rinse chickpeas before using.
In a food processor with a standard blade attachment, add ⅔ cup tahini and ¼ cup lemon juice. Process on low for 30 seconds to a minute, until creamy.
Add the warm chickpeas. While the food processor is running, drizzle in 3 tablespoons of olive oil. Scrape down the sides of the food processor with a spatula as needed.
While the food processor is running, add ice water 1 tablespoon at a time until the hummus is thinned to your desired consistency.
Add salt and sliced garlic cloves. Process another 30 seconds. Taste for salt. Enjoy with pita or veggies.

Chickpeas: Equals two 15 ounce cans of chickpeas. Drain and rinse before using. I cook chickpeas in the Instant Pot.
For ultra-creamy hummus, I recommend skinning the chickpeas. I don't usually do this because it's tedious, but it works. Add 1 teaspoon baking soda to the simmering chickpeas. Drain and rinse thoroughly, then add chickpeas to a large bowl of cold water. This will make the skins much easier to remove.
This recipe makes about 2 and ½ cups of hummus. Hummus is best within 5-6 days and should be stored in an airtight container in the fridge. It can be frozen for up to 3 months.

For step-by-step video instructions, check out my Homemade Hummus YouTube video.