Perfect Homemade Hummus

close up of a blue bowl filled with hummus and lemon slices

5 from 1 vote

This homemade hummus recipe comes out perfectly each and every time, and tastes so much better than store-bought! Smooth, flavorful, and simple to prepare: simple, no peeling chickpeas required, and it's ready in under 10 minutes!

Prep Time10

Total Time10

Course: Snack

Cuisine: Mediterranean

Servings:

Calories: 167kcal

Author: Denise Bustard

Ingredients

2 tablespoons tahini
2 tablespoons olive oil
½ lemon juiced
2 cloves garlic minced
½ teaspoon salt
½ teaspoon cumin
½ teaspoon ground coriander
15 oz can of chickpeas no need to rinse; see note 1
liquid from can of chickpeas

Instructions

In the base of a 7 cup food processor fitted with a steel blade, combine the tahini, olive oil, lemon juice, garlic, salt, cumin, coriander and ¼ cup of chickpea liquid. Process for one minute.
Add the chickpeas, then blend for 1 minute on low, gradually adding in 1-2 tablespoons of extra liquid reserved from the can of chickpeas through the chute in the food processor lid.
Scrape down sides of processor, then blend for 1-2 minutes on high, adding in more liquid if you'd like it thinner. Blend until smooth and creamy.
Serve with veggies or crackers.

Video

Notes

1- 19 oz cans of chickpeas work as well with this recipe, you may need to add in a bit more liquid

Storage

Store hummus in an air tight container in the fridge for up to 1 week.

Freeze for up to 3 months- store in an air tight meal prep container, freeze in souper cubes, or in freezer bags (roll them flat for easiest storage).

Nutrition