Hummus Recipe / How to Make Hummus from Scratch

Drain one can of chickpeas and keep a small amount of the liquid (aquafaba) for later use.

Add the chickpeas to a food processor and blend for about 30 seconds to 1 minute until they turn chalky.

Measure out 1/4 cup of tahini and pour it into the food processor.

Add the juice of one large lemon (about 2-3 tablespoons) to the mixture.

Add 1/2 teaspoon of cumin and 1 clove of garlic to the food processor.

Turn the food processor on and blend until the mixture is well incorporated, about 30 seconds to 1 minute.

With the machine running, pour in 2 tablespoons of extra virgin olive oil.

Also, pour in about 3 tablespoons of aquafaba while the machine is running, adjusting based on desired thickness.

Scrape down the edges of the food processor with a rubber spatula and blend for an additional 2 minutes.

Taste the hummus and adjust with more lemon, salt, or chickpea liquid as needed.

Pour the hummus into a bowl, smooth it out, and top with extra virgin olive oil, a sprinkle of paprika or cayenne pepper, and chopped parsley.

Serve with veggies or pita bread, or store in the fridge for up to a week.

Equipment Needed

Dietary

Allergens