Name: Easy Homemade Hummus (Extra Smooth)
Prep time: 10 min
Total time: 10 min
Ingredients: 1 can chickpeas (15 oz / 400 g, drained and rinsed); 0.25 cup tahini (well stirred); 3 tbsp lemon juice (about 1 lemon); 1 small garlic clove (roughly chopped); 0.5 tsp ground cumin; 0.5 tsp salt (plus more to taste); 3 tbsp ice-cold water (plus 1 to 2 tbsp more if needed); 2 tbsp extra virgin olive oil (for serving); 1 pinch paprika (for serving); 1 tbsp fresh parsley (chopped, for serving)

Homemade hummus takes 10 minutes and one can of chickpeas, and it is creamier and fresher than most tubs from the store. The two tricks for a really smooth hummus are blending the tahini and lemon first, and adding ice-cold water while the food processor runs. Serve it with pita and crunchy vegetables, spread it in wraps, or spoon it into grain bowls all week.

Smooth homemade hummus with olive oil, paprika and whole chickpeas, served with pita, cucumber and carrot sticks

Easy Homemade Hummus (Extra Smooth)

Creamy, extra smooth hummus from one can of chickpeas, tahini, lemon and garlic. Ready in 10 minutes in a food processor.

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Prep Time 10

Total Time 10

Servings: 6 servings (about 1 1/2 cups)

Course: Appetizer, Snack

Cuisine: Middle Eastern

Ingredients Equipment Method Notes

Ingredients

1 can chickpeas 15 oz / 400 g, drained and rinsed
0.25 cup tahini well stirred
3 tbsp lemon juice about 1 lemon
1 small garlic clove roughly chopped
0.5 tsp ground cumin
0.5 tsp salt plus more to taste
3 tbsp ice-cold water plus 1 to 2 tbsp more if needed
2 tbsp extra virgin olive oil for serving
1 pinch paprika for serving
1 tbsp fresh parsley chopped, for serving

Equipment

1 Food processor or high-speed blender

Method

For the smoothest hummus, rub the drained chickpeas between your hands or in a towel to loosen the skins, and discard the skins you can easily remove. This step is optional but makes a big difference.
Put the tahini and lemon juice in a food processor and blend for 1 minute, until thick and pale. Scrape down the sides.
Add the garlic, cumin and salt and blend for 30 seconds.
Add the chickpeas and blend for 1 minute, scraping down the sides once.
With the machine running, pour in the ice-cold water a tablespoon at a time and blend for 1 to 2 minutes more, until very smooth and creamy. Add more water if it is too thick.
Taste and add more salt or lemon. Spread in a shallow bowl, make a swirl with the back of a spoon, then drizzle with olive oil and top with paprika, parsley and a few whole chickpeas if you like.