Home-made Hummus

Home-made Hummus

10 minutes · 10 ingredients


 1 (15oz) canned chickpeas or 1 ½ cups cooked chickpeas
      (save the liquid for use later)
 1/4 cup (60 ml) fresh lemon juice (1 large lemon-juiced)
 1/4 cup (60 ml) well-stirred tahini
 1 small garlic clove, minced
 2 tablespoons extra-virgin olive oil, plus more for serving
 1/2 teaspoon ground cumin
 Salt to taste
 2 to 3 tablespoons (30 to 45 ml) aquafaba (if hummus is too thick)
 Dash ground paprika or sumac (for serving)


  1. Open can of Chickpeas, reserve about 2 tablespoons of liquid
  2. Using a strainer, rinse chickpeas, thoroughly, in cold water
  3. In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
  4. Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice.
  5. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
  6. Open, drain, and rinse the chickpeas.
  7. Add half of the chickpeas to the food processor and process for 1 minute.
  8. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.


 Place in airtight container in the refrigerator for 3 days.

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