The base of this hummus is cooked chickpeas whose skins have been gently removed for the creamiest possible texture. Tahini, a smooth sesame paste, adds a nutty richness while fresh lemon juice and garlic provide bright, zesty accents. Ground cumin and a pinch of salt balance the flavors, and extra‑virgin olive oil ties everything together with its fruity, slightly peppery finish. By pulsing the ingredients in a food processor and then drizzling in olive oil as the motor runs, the emulsion creates a dense, yet airy paste that holds peaks when spooned into a serving bowl. A swirl of olive oil pooled in the center not only adds flavor but also prevents the top from drying out, while a dusting of paprika or sumac adds visual appeal and a final pop of spice or tartness. Whether served as part of a mezze platter or scooped onto a sandwich, this hummus offers a perfect balance of creamy, tangy, and savory sensations.
Preparation, Cook, and Total Times
Preparation Time: 10 minutes
Total Time: 10 minutes
Yield: Approximately 2 cups (serves 4–6)
Cuisine: Middle Eastern
A Full List of Ingredients
2 cups (about 300 g) cooked chickpeas or one 400 g can, drained and rinsed; for extra smoothness, peel the skins off each chickpea. 2–3 Tbsp tahini, preferably well‑stirred. 2 cloves garlic, minced fine or pressed. 3 Tbsp freshly squeezed lemon juice (from about one medium lemon). 3–4 Tbsp extra‑virgin olive oil, plus extra for garnish. ½ tsp ground cumin. Salt to taste, starting with ½ tsp. 2–4 Tbsp ice‑cold water or aquafaba (chickpea can liquid), added gradually to reach desired consistency. Paprika or sumac for sprinkling. Fresh parsley, chopped, for garnish.
Step‑by‑Step Cooking Directions
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If using canned chickpeas, rinse well under cold water and drain. To achieve the silkiest texture, gently rub chickpeas between your fingers or in a clean kitchen towel to slip off most skins, discarding the skins.
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In the bowl of a food processor, combine chickpeas, tahini, garlic, lemon juice, cumin, and salt. Pulse 10–12 times to begin breaking down the chickpeas into a coarse paste.
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With the processor running on low, slowly drizzle in olive oil through the feed tube, allowing it to emulsify into the mixture for 15 seconds.
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Stop the machine, scrape down the sides, then blend again. If the hummus seems too thick or dry, add cold water or aquafaba one tablespoon at a time through the feed tube, blending briefly after each addition, until the hummus is smooth and creamy.
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Taste and adjust seasoning: add more salt, lemon juice, or garlic if needed. Blend briefly to incorporate.
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Spoon hummus into a shallow serving bowl, using a spatula to create a swirl pattern on top. Drizzle extra olive oil into the well of the swirl.
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Finish with a dusting of paprika or sumac and a sprinkle of chopped parsley. Serve immediately or cover and refrigerate for up to three days.
Nutritional Information
Per ¼‑cup serving (approximate): Calories 120 kcal, Protein 4 g, Carbohydrates 10 g, Fat 8 g, Fiber 3 g, Sodium 140 mg.
The Origins and Popularity of the Recipe
Hummus, whose name derives from the Arabic word for chickpeas, has ancient roots in the Levant region of the Middle East. Early records suggest similar blends of chickpea paste and tahini were enjoyed as far back as the 13th century. Over centuries, hummus became a staple across countries such as Lebanon, Israel, Palestine, Syria, and Jordan, each adding regional variations. Global migration and food trends introduced hummus to Europe and North America in the late 20th century, where it has since become ubiquitous in grocery stores, restaurants, and home kitchens. Its rise in popularity is due to its simplicity, nutritional benefits, and versatility as both a dip and a spread.
Reasons Why You’ll Love the Recipe
Hummus is endlessly adaptable: you can adjust garlic for mild or bold flavor; swap lemon for lime; or boost creaminess with extra aquafaba. It’s vegan, gluten‑free, and naturally high in protein and fiber, making it a healthy snack for any diet. The velvety texture and tangy, savory taste satisfy cravings for something creamy and flavorful. Preparation is hands‑off—blend and serve—freeing up time to focus on other dishes or relax with guests.
Health Benefits
Chickpeas are a rich source of plant‑based protein, fiber, iron, and folate. Tahini contributes healthy monounsaturated fats, calcium, and magnesium. Olive oil adds antioxidants and heart‑healthy fats. Garlic and lemon juice provide immune‑boosting and anti‑inflammatory compounds. Hummus’s low glycemic index and high fiber content help stabilize blood sugar and promote digestive health.
Serving Suggestions
Serve as part of a mezze board with baba ghanoush, tabbouleh, and pita. Use as a sandwich spread with roasted vegetables or falafel. Offer alongside vegetable crudités—carrots, cucumbers, bell peppers, and cherry tomatoes. Top with chopped olives, roasted chickpeas, or crumbled feta. Swirl into soups for creaminess or use as a base for grain bowls.
Common Mistakes to Avoid
Skipping chickpea peeling can lead to a slightly gritty texture. Adding too much water at once thins the hummus excessively—add liquid gradually. Overblending can warm the mixture and cause separation; use short pulses and scrape sides as needed. Forgetting to season properly with salt and acid can result in flat flavor—always taste and adjust.
Pairing Recommendations
Pair with crisp, mineral‑driven white wines such as Sauvignon Blanc or Riesling. A light, refreshing beer like a Belgian witbier or pale ale contrasts the rich dip. Non‑alcoholic options include chilled mint tea or sparkling water with cucumber.
Cooking Tips
For extra‑smooth hummus, blend tahini and lemon juice first, scraping down the bowl after one minute before adding chickpeas. Slightly warm cooked chickpeas in the microwave or on the stovetop for smoother blending. Use ice water instead of room‑temperature water to keep the hummus light and airy.
Variations to Try
Roasted Red Pepper Hummus: Add ½ cup roasted peppers. Spicy Harissa Hummus: Blend in 1 Tbsp harissa paste. Herb‑Infused Hummus: Add ¼ cup fresh basil or cilantro. Beetroot Hummus: Incorporate ½ cup cooked beetroot for vibrant color.
Similar Recipes to Try
Baba Ghanoush (smoky eggplant dip). Muhammara (walnut and red pepper dip). Labneh (strained yogurt spread). Tzatziki (cucumber yogurt dip). Ful Medames (fava bean stew).
Ingredient Spotlight
Tahini, made from ground sesame seeds, lends a nutty aroma and creamy texture while supplying calcium, iron, and healthy fats. Its emulsifying properties create the signature silky body of authentic hummus.
Conclusion
This creamy chickpea hummus illustrates how pantry staples can become a richly flavored, healthful dip in minutes. Its balanced taste, nutritional profile, and adaptability make it perfect for busy weeknights, casual gatherings, or elegant entertaining. Experiment with garnishes and mix‑ins to make it your own signature dish, and enjoy hummus as a fulfilling snack, spread, or appetizer anytime.
Frequently Asked Questions
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Can I use dried chickpeas? Yes—soak overnight and cook until tender before blending for best texture.
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Why is my hummus grainy? Remove chickpea skins and blend longer with oil and water for a smoother result.
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How long does homemade hummus keep? Store in an airtight container in the fridge for up to 3 days.
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Can I freeze hummus? Yes—freeze in sealed containers for up to 3 months; thaw overnight in refrigerator.
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What can I use instead of tahini? Substitute almond butter or sunflower seed butter, though flavor will vary.
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How do I make it spicy? Add cayenne pepper, chili flakes, or a spoonful of harissa to taste.
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Is hummus gluten‑free? Yes—ensure your tahini and other ingredients are certified gluten‑free.
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What’s sumac? A tangy Middle Eastern spice made from ground berries, adding lemony flavor.
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Can I make hummus without a food processor? A high‑power blender works; you’ll need to scrape sides frequently.
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How do I prevent separation? Avoid overblending, and serve promptly; stirring before serving if liquid rises.