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Creamy homemade hummus topped with chickpeas, paprika, and olive oil, served with crispy pita chips.

Easy Homemade Hummus Recipe

A creamy homemade hummus made with canned chickpeas, tahini, fresh lemon juice, garlic, and olive oil. Ready in 10 minutes and perfect with pita chips, vegetables, wraps, or mezze platters.
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Prep Time 10 minutes
Cook Time 0 minutes
rest time 0 minutes
Total Time 10 minutes
Servings: 8
Course: Appetizer
Cuisine: Middle Eastern
Calories: 210
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Hummus
  • 1 can canned chickpeas drained, 14 oz (400 g), reserve 1/4 cup liquid
  • 1 medium garlic clove minced
  • 1/4 cup fresh lemon juice 60 ml
  • 1/2 cup hulled tahini 120 g
  • 1/3 cup extra-virgin olive oil 80 ml
  • 1/4 teaspoon fine salt
  • 1 pinch black pepper
Garnish
  • 10 reserved chickpeas
  • 1 tablespoon extra-virgin olive oil 15 ml
  • 1/4 teaspoon paprika
  • Pita chips or pita bread optional

Equipment

  • Food processor or high-speed blender
  • Can opener
  • Measuring cups and spoons
  • Rubber spatula
  • Shallow serving plate or bowl

Method
 

  1. Drain the chickpeas. Reserve 1/4 cup of the chickpea liquid and set aside 10 chickpeas for garnish.
  2. Add the chickpeas, garlic, lemon juice, tahini, and olive oil to a food processor.
  3. Blend for 1 minute. Scrape down the sides of the bowl.
  4. Add the chickpea liquid, salt, and black pepper. Blend for another 1 to 2 minutes until creamy.
  5. Taste and add more lemon juice or salt if needed. Add a little more chickpea liquid for a softer consistency.
  6. Spoon the hummus onto a shallow plate. Create swirls using the back of a spoon.
  7. Top with reserved chickpeas, olive oil, and paprika. Serve with pita chips, pita bread, or vegetables.

Nutrition

Calories: 210kcalCarbohydrates: 11gFat: 18gSaturated Fat: 2.5gSodium: 190mgPotassium: 150mgFiber: 3gSugar: 1gVitamin C: 3mgCalcium: 75mgIron: 1.5mg

Notes

  • Hulled tahini gives the hummus a smooth, mild flavor.
  • Blend the hummus for at least 2 minutes for the creamiest result.
  • For ultra-smooth hummus, warm the chickpeas before blending.
  • Store refrigerated in an airtight container for up to 4 to 5 days.

 

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