Creamy homemade hummus is the perfect side dish for any Mediterranean meal. I serve it with Greek Chicken, Spanakopita, or Greek Salad. Hummus also makes the perfect pairing with fresh raw veggies for school lunches and snacks.
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This homemade hummus recipe is so easy and delicious, you will wonder why you ever bought it from the store in the first place! The secret to a quick hummus is to use a food processor. I love my Cuisinart Food Processor that I received as a wedding gift almost 14 years ago. I use it for shredding veggies, pureeing pumpkin, making pesto, and of course whipping up this homemade hummus. My food processor gets a workout and it is still going strong. Definitely worth the splurge!
Now, if you want to save yourself some time, make a double batch. Serve half the hummus with dinner and then save the rest for lunches and snacks. If you store the hummus in an airtight container it will stay fresh in the refrigerator for about one week. Hummus is definitely a crowd pleaser in my family and I hope you enjoy it too!
Homemade Hummus
Ingredients
- 1 - 15 ounce can chickpeas/garbanzo beans
- 3 tablespoons lemon juice
- 2 tablespoons tahini
- 1 whole garlic clove or 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- extra virgin olive oil for serving
- paprika for serving
Instructions
- Drain the chickpeas and transfer to a food processor. Blend them alone until they become powder-like, scraping down the sides as needed.
- While the food processor is running, add 2 ice cubes, lemon juice, tahini, garlic, and salt, and blend for about 5 minutes until smooth.
- Once everything is blended, you can slowly add a little hot water while the machine is running to get a smoother texture.
- Taste and adjust as needed by adding more lemon juice or salt.
- Spoon the hummus onto a plate or bowl and spread with the back of a spoon to create swirls. Drizzle with olive oil and sprinkle with paprika.
- Serve with veggies, pita, and olives.
