Homemade Hummus
Hummus is one of those elemental dishes—simple, ancient, and infinitely adaptable. A good hummus recipe doesn’t need to be complicated, but it does need to be balanced. This homemade version checks all the boxes: it's creamy, garlicky, and just tangy enough, with a subtle warmth from ground cumin. Whether you're spreading it on warm pita, spooning it onto grain bowls, or dipping in raw veggies, it’s a staple that deserves a permanent spot in your fridge.
This recipe captures the essence of the Levant with humble pantry ingredients—tahini, lemon, olive oil, and chickpeas—coming together into something far more satisfying than the sum of its parts. The trick to ultra-smooth hummus? Blending tahini and lemon juice first before adding the chickpeas, then adjusting the texture with cold water. Finish it with a swirl of olive oil and dusting of paprika, and you’ve got a restaurant-quality dip in under 15 minutes.
This recipe captures the essence of the Levant with humble pantry ingredients—tahini, lemon, olive oil, and chickpeas—coming together into something far more satisfying than the sum of its parts. The trick to ultra-smooth hummus? Blending tahini and lemon juice first before adding the chickpeas, then adjusting the texture with cold water. Finish it with a swirl of olive oil and dusting of paprika, and you’ve got a restaurant-quality dip in under 15 minutes.
Ingredients
- 1/4 cup tahini (60 mL)
- 1/8 cup fresh lemon juice (30 mL)
- 2 tbsp olive oil (30 mL)
- 1 garlic clove, minced
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1 tin chickpeas (250 g drained)
- 2–3 tbsp cold water (30–45 mL)
- Paprika and olive oil, for serving
Instructions
- In a food processor (or using a stick blender), combine the tahini and lemon juice. Process for 1 minute, scrape down the sides, then process for another 30 seconds.
- Add the olive oil, garlic, cumin, and salt. Process for another 30 seconds until well combined.
- Drain and rinse the chickpeas. Add half to the processor and blend for 1 minute.
- Scrape down the sides, add the remaining chickpeas, and blend for 1–2 minutes until thick and smooth.
- If too thick, add cold water 1 tablespoon at a time while blending to reach your desired consistency.
- Serve in a shallow bowl with a drizzle of olive oil and a sprinkle of paprika.
Notes
For variations, try adding roasted red pepper, cooked beetroot, or a spoonful of harissa for a spicy twist.
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