The best hummus recipe
Learn how to make the best homemade hummus recipe! It's creamy, easy to make and light.
- 1 can / 15 oz chickpeas 240g , cooked, rinsed and drained
- 2 garlic cloves germ removed
- 1/3 cup tahini 80ml
- 1 tbsp lemon juice
- 2 tbsp extra virgin olive oil + 2 more tbsp for serving
- 1/4 tsp salt or to taste
- 3-4 tbsp chickpea water or aquafaba or still water
- 1/4 tsp ground cumin
- 1/4-1/2 tsp sweet paprika - optional
- za'atar optional but recommended
Drain and rinse the chickpeas. Keep the cooking liquid or aquafaba.
Peel, remove the germ and chop the garlic.
In a food processor, blend the chickpeas, tahini, lemon juice, olive oil, garlic, lemon juice, cumin and salt. Add the chickpea water a little at a time and blend until the hummus is creamy and smooth.
Add the sweet paprika if using.
Season with more lemon juice, salt or cumin to taste.
Serve at room temperature with za'atar and a sprinkle of extra virgin olive oil. Enjoy with veggies, sun-dried tomato and oregano crackers, vegan soda bread or multigrain bread.
How to store hummus
Store the hummus in the refrigerator, in a container with a lid for up to 7 days.
Serve hummus at room temperature and NEVER straight from the fridge.
Serving: 48grams | Calorie: 133kcal | Carbohydrates: 15g | Proteine: 3.9g | Fat: 9.6g | Colesterolo: 0mg | Sodio: 124.2mg | Fiber: 2.8g | Zucchero: 1.3g