Hummus
A smooth and creamy homemade hummus made with garbanzo beans, tahini, fresh lemon juice, cumin, and sea salt.
Homemade hummus tastes even better than the store-bought version. I like to omit garlic from the recipe to get a deeper tahini and lemon flavor.
Ingredients
- 2 cans of Garbanzo Beans
- 6 tablespoons of Lemon Juice (about 2 large lemons)
- 1/2 cup of Tahini
- 1 teaspoon of Cumin
- 2 teaspoons of Sea Salt
- 8–12 tablespoons of Iced Water
Directions
- Add the garbanzo beans to a salad spinner, cover with water, and gently roll the garbanzo beans between your hands to remove the outer skins.
- Pick out and discard the skins (the skins are compostable), then drain the water from the garbanzo beans.
- Add the garbanzo beans, lemon juice, tahini, cumin, and sea salt to a food processor.
- Blend (on low) until the ingredients are well combined.
- With the food processor running, gradually add the iced water, starting with 8 tablespoons.
- Continue blending (on high) and adding additional iced water as needed until the hummus is smooth and creamy.
- Taste and adjust the sea salt or lemon juice,if desired.
Tips
- Removing the outer skins from the garbanzo beans helps produce a smoother hummus.
- Start with 8 tablespoons of iced water and gradually add more until the hummus reaches the desired consistency. I find 10 tablespoons of iced water is usually perfect.
- Refrigerate the hummus before serving if you prefer it chilled. Traditionally, hummus is served room-temperature (and fresh!), but I do enjoy it chilled too.
- When serving the hummus, top with smoked paprika to give a beautiful color and flavor.