Israel · Sauces and Dips

Hummus

Creamy homemade hummus from chickpeas, tahini, lemon, and garlic — blended until impossibly smooth.

10 min✻4 servings✻170 kcal
Hummus

Ingredients

  • canned chickpeas400 g
  • tahini3 tbsp
  • lemon juice2 tbsp
  • garlic1 clove
  • olive oil2 tbsp
  • ground cumin0.5 tsp
  • ice water2 tbsp
  • saltto taste

Method

  1. 1Drain and rinse the chickpeas. For extra-smooth hummus, rub them between your hands under running water and slip off as many skins as you can — this step is optional but makes a real difference.
  2. 2Add the tahini and lemon juice to a food processor and blend for 1 minute until the mixture turns pale and whipped. Scrape down the sides.
  3. 3Add the garlic, cumin, and a generous pinch of salt. Blend for 30 seconds.
  4. 4Add the chickpeas and blend for 2 minutes, scraping down once halfway through.
  5. 5With the processor running, drizzle in the ice water one tablespoon at a time. Continue blending for another minute until the hummus is completely smooth and light.
  6. 6Taste and adjust salt and lemon. Transfer to a bowl, create a swirl with the back of a spoon, drizzle with olive oil, and dust with a little extra cumin or paprika.