Learn how to make homemade hummus that yields authentic Mediterranean flavors. This step-by-step recipe guide will create a smooth, light, and creamy dip. A tasty appetizer served alongside pita bread or vegetables.
Ingredients
2garlic clovesunpeeled
2cups(342g)canned chickpeas
¼cup(60ml)lemon juice
⅓cup(67g)tahini
½teaspoonkosher salt
¼cup(60ml)extra-virgin olive oilplus more for drizzling
Heat a small skillet over medium heat. Toast garlic until the outsides are browned, shaking pan occasionally, about 8 minutes. Peel garlic and set aside.
Drain the chickpeas, reserving ¼ cup of the liquid.
Rinse the chickpeas under cool water. Use fingertips to remove the outer skin and discard. Set aside. Alternatively, the chickpea skins can be kept on. However, the hummus may not be as smooth.
In a food processor or blender add ¼ cup of the reserved chickpea liquid, lemon juice, and tahini.
Process on high speed for 1 minute, until frothy.
Add chickpeas, garlic cloves, salt and olive oil.
Process on high speed for 1 minute. Scrape down the sides.
Process on high speed until smooth, about 2 minutes.
Taste the hummus and season with more salt as desired.
Serve immediately drizzled with olive oil and sprinkled with paprika.
Notes
Serving Size: 1/4 cup
Hummus can be refrigerated in an airtight container for up to 7 days.