Easy Hummus

Updated at: Sun, 14 Jan 2024 17:14:24 GMT

Step 1

In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.

Step 2

Add the olive oil, minced garlic, cumin, and 1/8 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, and then process for another 30 seconds or until well blended.

Step 3

Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process them until thick and relatively smooth, 1 to 2 minutes.

Step 4

The hummus will likely be too thick and still have tiny bits of chickpea. To fix this, slowly add 2 to 3 tablespoons of cold water (or the chickpea cooking water) with the food processor turned on until you reach the perfect consistency.

Step 5

Taste and adjust as needed. Serve hummus with a drizzle of olive oil and a sprinkle of Za’atar (or paprika).

Step 6

Store homemade hummus in an airtight container and refrigerate for up to one week. Freeze, covered with a thin layer of olive oil, for up to one month.

Step 7

NOTE: if the tahini & lemon juice are not creaming, the blade of the food processor might not come into contact with the tahini and lemon juice. Increasing the amount of liquid in the food processor will help, so add the olive oil. If they still do not cream, add a tablespoon of cold water.

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