This hummus is creamy, smooth and delicious. Plus, it takes less than five minutes to prepare without the additives found in store-bought hummus. Just toss all the ingredients into a food processor or blender, pulse on high-speed and voila—you’ve got yourself some homemade hummus.
The key to this hummus is using high-quality tahini and olive oil. There is only one tablespoon of olive oil in the recipe which is why I pour a generous amount on top! But it’s important to use olive oil that is on the fruitier side and not too bitter.
Once you start homemade hummus, you’ll never go back and you’ll find all sorts of circumstances to use it—slab it on veggie burgers, avocado toast, atop salads, or make it the star of a mezze platter, scooping up a generous heap with any veggie, cracker or pita you fancy.
Vegan, Gluten-free, Soy-free, Nut-free, Dairy-free
Makes: About 1 Cup
1 15-oz can organic chickpeas, drained
1/4 cup organic tahini
3 tablespoons ice cold water
Juice of one medium, ripe lemon; about 2 tablespoons or so
1 tablespoon high quality olive oil, plus more for garnish*
1/8-1/4 teaspoon ground cumin
1/2 teaspoon sea salt
optional: small garlic clove
optional: garnish with fresh chopped parsely, olive oil, a dash of paprika and red pepper flakes and pinenuts
Place all ingredients into a blender or food processor. Blend on high speed until creamy.
Taste and adjust seasoning as necessary; you can add more ice water for a thinner consistency.
Garnish with olive oil, paprika, red pepper flakes, chopped parsley and pinenuts. Serve with fresh pita or crackers, olives and vegetables of choice. Store in the refrigerator for up to three days, in an air-tight container.