Hummus

5 from 1 vote

A creamy, flavorful Middle Eastern dip made with chickpeas, tahini, lemon, and garlic—perfect with pita chips! Authentic hummus has some texture from chickpea skins, but a high-powered blender makes it extra smooth. Shop the recipe here.

Prep Time15

Total Time15

Course: Appetizer, Condiment

Cuisine: Healthy, Middle Eastern, Vegan, Vegetarian

Keyword: hummus, hummus recipe

Servings: as a side/app (yields 3-1/3 cups)

Author: Chelsea Lords

Cost: $6.25

Equipment

High-powered blender or food processor, see note 1

Ingredients

2 (15-ounce) cans un-drained chickpeas see note 2 if you want to use dried chickpeas
1 tablespoon sliced garlic 3 cloves
1/2 cup tahini see note 3
2 lemons
Salt and pepper
Olive oil for topping
1/8 teaspoon paprika for topping
1 tablespoon finely chopped parsley optional, for topping
Pita chips or veggies, for serving

US - Metric

Instructions

Drain chickpeas, reserving 1 cup of liquid. Do not rinse. Juice lemons to get 1/3 cup juice.
Add chickpeas, ½ cup reserved liquid, garlic, tahini, lemon juice, salt, and pepper to a high-powered blender or food processor. Start with ½ teaspoon salt and ¼ teaspoon pepper, then adjust based on the chickpeas' saltiness.
Blend for 2–4 minutes until smooth and creamy, adding up to ¼ cup more liquid if needed. Scrape the sides and stir as needed. Taste and adjust seasoning.
Spoon into a shallow bowl, smooth the top with the back of a spoon, drizzle with olive oil, and sprinkle with paprika and parsley if using. Enjoy with pita chips or veggies.

Video

Notes

Note 1: I prefer a blender for this recipe as it yields smoother results quicker than a food processor. For the smoothest hummus, use a high-powered blender like Blendtec® or Vitamix®.

Note 2: Using dried chickpeas? Start with 1 cup dried and cook before blending.

Stovetop:

Soak overnight (they’ll triple in size).
Drain, then add to a pot with 2 inches of water and 1 teaspoon baking soda.
Boil, then simmer with the lid slightly open for 45-55 minutes, checking every 15 minutes.
Cool in the liquid and save some liquid before draining.

Instant Pot:

No soaking needed. Cover with water and cook on high for 50 minutes.
Let pressure naturally release for 10 minutes, then manually release.
Save some cooking liquid before draining.

Note 3: Use hulled tahini, not unhulled or whole-seed, as they can be bitter. Mix well before measuring. Recommended brands: Mighty Sesame Co. or Soom Foods Sesame Tahini Paste.

Storage: Store leftover hummus in an airtight container in the fridge for up to a week. Keep pita chips in a sealed bag or container at room temperature to stay crispy.

Nutrition