This creamy, homemade hummus is smooth, bright, and packed with fresh flavor. It comes together quickly with simple ingredients and makes the perfect base for a fresh, Mediterranean-inspired bowl or snack plate.
Equipment
Ingredients
Ingredients
- 1 15 oz can chickpeas drained and rinsed
- ¼ cup lemon juice
- 3 garlic cloves
- 1 teaspoon salt
- ¼ cup tahini
- 3 ice cubes
- ⅓ cup olive oil
Toppings (optional but recommended)
- Sliced cucumbers
- Grape tomatoes halved
- Kalamata olives
- Radishes thinly sliced
- Crumbled feta
- Fresh parsley and dill
- Pita bread or crackers, for serving
Instructions
- Drain and rinse the chickpeas, then transfer them to a bowl and cover with warm water. Gently rub and swish them with your hands—the skins will start to float to the top. Skim off and discard as many skins as you can (this step helps create an extra smooth hummus). Drain the chickpeas again.
- Add the chickpeas, lemon juice, garlic, salt, tahini, and ice cubes to a food processor. Blend for about 2 minutes, or until the mixture starts to become smooth.
- With the food processor running, slowly drizzle in the olive oil. Continue blending for another 3–5 minutes, scraping down the sides as needed, until the hummus is ultra creamy and smooth.
- If the hummus is too thick, add a splash of ice-cold water and blend again until you reach your desired consistency.
- Spread the hummus onto a plate or into a bowl and top with cucumbers, tomatoes, olives, radishes, feta, and fresh herbs. Drizzle with a little extra olive oil if desired and serve immediately with crackers or pita breads
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