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Creamy Homemade Hummus

Daniel Devereux
This is a super quick, easy and fun recipe to make the creamiest homemade hummus!
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
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 - 
  1. Soak the chickpeas in water overnight.
  2. In the morning simmer the chickpeas for a minimum of 2 hours before draining.
  3.  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