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The Creamiest Homemade Hummus

How to make the most creamy homemade hummus.

Author: Kami | NoBiggie.net
  • 2 cups chickpeas as prepared from dried beans
  • 1/2 teaspoon garlic minced
  • 1/2 teaspoon cumin
  • 1 1/2 teaspoons kosher salt
  • 5 tablespoons lemon juice freshly squeezed
  • 1/4 cup water
  • 1/3 cup tahini stirred well before adding (tahini is a sesame seed paste...you can find it near the peanut butter)
  • 1/4 cup extra-virgin olive oil plus extra for serving
  • 1 tablespoon pinenuts *optional garnish
  1. Place the chickpeas, garlic, and kosher salt in the bowl of your food processor. Process for 15 to 20 seconds. Stop and scrape down the sides of the bowl, and process for another 15 to 20 seconds.
  2. Add the lemon juice and water. Continue to process for another 20 seconds. Now add the tahini. Process for 20 seconds, then scrape down the sides of the bowl. With the processor running, slowly drizzle in the olive oil.
  3. To serve, transfer the hummus to a bowl and drizzle with more olive oil and top with a sprinkle of smoked paprika and pine nuts if desired.