Easy, Creamy Homemade Hummus

Staff Writer
Baystateparent Magazine


1 15-ounce can chickpeas, drained and rinsed

¼ cup fresh lemon juice

¼ cup tahini

2 tablespoons extra virgin olive oil, plus more for serving

1 small clove garlic, minced

½ teaspoon ground cumin

½ teaspoon salt

2 to 3 tablespoons water



-In a food processor, combine tahini and lemon juice and process for 1 minute. Scrape sides and process for about 30 seconds more to “cream” the tahini.

-Add olive oil, garlic, cumin and salt to the tahini-lemon mixture. Process for 1 minute, scrape sides, and process for about 30 seconds more.

-Add half the chickpeas to the food processor and process for 1 minute. Scrape the bowl, then add the remaining chickpeas and process until smooth and creamy; about 1 to 2 minutes.

-If hummus is too thick or has chunks of chickpeas, turn the food processor on and slowly add the 2 to 3 tablespoons of water until you reach the desired consistency. Taste, and add more salt needed.

-Serve hummus topped with a drizzle of olive oil and sprinkle of paprika. Store in an airtight container in the refrigerator for up to one week.