Classic Homemade Creamy Hummus

Classic Homemade Creamy Hummus

Homemade hummus is so easy to throw together and requires only a few ingredients. I prefer hummus with a light creamy texture with a nice amount of fresh lemon juice.

Download Classic Homemade Creamy Hummus recipe.

3 tablespoons fresh lemon juice from 1 to 2 lemons

¼ cup water

4 tablespoons tahini, stirred well (see note)

2 tablespoons extra-virgin olive oil, plus extra for drizzling

1(14-ounce) can Pastene chickpeas, drained and rinsed

1small garlic clove, minced or pressed through garlic press (about 1/2 teaspoon)

½ teaspoon table salt

¼ teaspoon ground cumin

Pinch cayenne

1 tablespoon minced fresh cilantro or parsley leaves

1. Combine lemon juice and water in small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. Set aside 1 tablespoons chickpeas for garnish.

2. Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.

3. Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.

Comments

[Lora]

I love hummus and this looks perfect.

[sara]

This recipe looks amazing, I will try this out with my family and friends over the festive season when I put on a buffet.

[Eileen]

The best hummus I ever tasted was in Aqaba, Jordan Jordanian Hummus is creamy and mild with very little garlic. It is made with fresh chick peas, rather than canned, so it does not taste of the can. It is garnished with olive oil, parsley, sumac (or paprika), and whole chick peas. Soak dried chickpeas overnight, then cook them until tender. The small chickpeas which are available in Middle Eastern grocery stores are the best. Remember to reserve some whole ones for garnish before processing.

[SC Organic Farm]

This food looks wonderful, I will try this out with my household over the joyful period when I put on a self serve buffet.