Creamy homemade hummus

Ingredients

• 400 g Canned chickpeas (Drained, rinsed and, if desired, peeled)
• 3 pieces Garlic cloves (Peeled)
• 2 tablespoons Fresh lemon juice (About 30 ml, squeeze half a lemon)
• 2 tablespoons Extra‑virgin olive oil (For blending, more if needed to thin the texture)
• 2 tablespoons Tahini (sesame paste) (Strong flavor, do not exceed)
• 0.5 teaspoon Salt (To taste)
• 0.5 teaspoon Paprika (For garnish)
• 0.5 teaspoon Ground cumin (For garnish)
• 1 tablespoon Fresh parsley (Chopped, for garnish)
• 1 tablespoon Additional olive oil (For final drizzle)

Instructions

1. Drain and rinse the chickpeas

   Open the can, pour the chickpeas into a colander and rinse them under cold water for 30 seconds.

   Time: PT2M

2. Peel the chickpeas (optional)

   Rub each chickpea between your fingers to remove the thin skin; this makes the hummus smoother.

   Time: PT5M

3. Peel the garlic

   Peel the three garlic cloves and set aside.

   Time: PT1M

4. Squeeze the lemon

   Cut a lemon in half and squeeze it directly into the blender to obtain 2 tablespoons of juice.

   Time: PT1M

5. Combine ingredients in the blender

   Add the chickpeas, garlic, lemon juice, 2 tablespoons olive oil, 2 tablespoons tahini and salt to the blender jar.

   Time: PT1M

6. Blend until smooth

   Blend on high speed for 2 to 3 minutes, stop, scrape the sides of the jar, then blend another 1 minute until no pieces remain.

   Time: PT3M

7. Adjust the consistency

   Taste and, if you want it thinner, add an extra tablespoon of olive oil then blend 1 more minute.

   Time: PT2M

8. Transfer to serving bowl

   Spoon the hummus into a serving bowl using the spatula.

   Time: PT1M

9. Garnish and serve

   Drizzle with olive oil, sprinkle paprika, cumin and scatter chopped parsley.

   Time: PT1M

Nutrition Facts

Calories

270

Protein

6.5 g

Carbohydrates

25 g

Fat

10.5 g

Fiber

4 g

Ingredient Substitutions

• Instead of Canned chickpeas: Dried chickpeas (soaked and cooked)
• Instead of Garlic cloves: Garlic powder
• Instead of Fresh lemon juice: Bottled lemon juice
• Instead of Extra‑virgin olive oil: Sunflower oil
• Instead of Tahini (sesame paste): Sesame butter, Almond butter
• Instead of Salt: Sea salt
• Instead of Paprika: Sweet pepper
• Instead of Ground cumin: Cumin powder
• Instead of Fresh parsley: Fresh cilantro
• Instead of Additional olive oil: Sesame oil

Equipment Needed

• Blender
• Kitchen knife
• Cutting board
• Measuring spoon
• Serving bowl
• Spatula
• Garlic press (optional) (optional)

Critical Steps — Do Not Skip

• Drain and rinse the chickpeas
• Peel the chickpeas (if desired)
• Combine ingredients in the blender
• Blend until smooth
• Adjust consistency with extra oil

Chef Tips from the Video

• Dry the chickpeas well after rinsing to avoid a watery texture.
• Add a pinch of cumin during blending for extra depth.
• Serve with lightly toasted pita bread or carrot and cucumber sticks.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 4 to 5 days.

Freezer: Can be frozen up to 1 month; thaw in the refrigerator before use.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Hummus improves after a few hours in the refrigerator; make it the day before for a ready‑to‑serve appetizer.
• Keep the squeezed lemon juice separate if you prepare the hummus ahead to prevent oxidation.