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Creamy Homemade Hummus
Daniel Devereux
This is a super quick, easy and fun recipe to make the creamiest homemade hummus!
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Prep Time
20
minutes
mins
Cook Time
5
minutes
mins
Total Time
25
minutes
mins
Course
Lunch, Side Dish, Snack, Starter
Cuisine
Mediterranean, Middle Eastern
Servings
6
servings
Equipment
Food processor
Silicone spatula
Saucepan
Sieve
Bowl
Ingredients
1
tin
chickpeas
½
cup
tahini
1
lemon - juice of 1 lemon
2
garlic cloves
1.5
tbsp
olive oil
pinch of salt
pinch of cumin
optional
Optional Garnish
paprika
sesame seeds
olive oil
chickpeas
Instructions
Drain the chickpeas from their tin and rinse before adding to a saucepan of boiling water. Simmer the peas for about 10-15 minutes.
Once the peas are tender drain and rinse if you used baking powder. Remove any leftover skin and set aside.
To your processor add the tahini and lemon juice and process until smooth - 1 minute minimum.
Add the chickpeas next and process for 1-2 minutes or until smooth. Open the processor and use the spatula to clean the sides.
Turn the processor back on and add the olive oil while running then add 1-4 ice cubes while running.
Add any seasoning and give your hummus one final process and you are ready to plate up.
Garnish your hummus with some extra virgin olive oil sesame seeds and paprika or sumac.
Notes
DRY BEANS METHOD -
Soak the chickpeas in water overnight.
In the morning simmer the chickpeas for a minimum of 2 hours before draining.
Remove any skins left on and your peas are ready!
GARNISH -
Garnish your hummus with whatever you want. I like to use paprika and sesame seeds and olive oil. Try something new today:
olive oil;
paprika;
sesame seeds;
chickpeas;
minced meat;
kebab style meat; or
fresh herbs!
Keyword
Party food, Quick & Easy, Sides, Snacks