Best Hummus Recipe
The creamiest homemade Lebanese hummus, made easy in about 10 minutes! No need to peel the chickpeas for a smooth, restaurant-quality result.
Ingredients
- 2 cans chickpeas 400g each, drained - reserve the liquid from one of the cans
- 150 g tahini
- 2-3 cloves garlic
- ½ lemon juiced
- 3 ice cubes
- salt to taste
- ground cumin to taste, optional - a little goes a long way as it is very flavourful
- extra virgin olive oil for topping - mandatory; you can also add spices, fried seeds or fried chickpeas
Instructions
- Add the drained chickpeas to a pot and simmer for 15 minutes, then drain.
- Add the cooked chickpeas to a food processor. Pour in approx. 4 Tbsp of the reserved canned liquid, the lemon juice, garlic and ice cubes.
- Blend at high speed for 5 minutes. Stop once or twice to scrape the chickpeas down from the sides of the bowl so everything is processed evenly.
- Add the tahini and blend for another 5 minutes. Add a little salt. Gradually add more of the reserved canned liquid until you reach a creamy, smooth texture.
- I do not blend in the olive oil - instead I drizzle plenty on top of the hummus. This preserves it even better in the refrigerator and keeps it from drying out.
- Serve with various toppings or simply with a drizzle of olive oil.
Notes
Store in an airtight container in the fridge for up to 4-5 days. Drizzle a layer of olive oil on top before refrigerating to keep it from drying out. Serve with warm pita, fresh vegetables, or your favourite toppings.