This homemade hummus blends just seven pantry staples—chickpeas, tahini, lemon juice, olive oil, garlic, water, and sea salt—into an ultra-creamy dip ready in minutes. Its bright, nutty flavor and silky texture make it far superior to store-bought versions.
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Add the chickpeas, tahini, lemon juice, olive oil, water, garlic, and salt to a high-speed blender.
Process until smooth, adding more water as needed to reach your desired consistency.
If your blender has a baton, use it to help get things going.
Taste and adjust seasoning as needed.
Serve immediately with a drizzle of olive oil, or transfer to an airtight container and refrigerate for up to 5 days.
Transfer to an airtight container and refrigerate for up to 5 days; freeze for up to 3 months. Thaw in the refrigerator and re-blend or stir if separation occurs.
high-speed blender
Yes. Cook and cool dried chickpeas until very tender, then use the same amount by volume. Fresh-cooked chickpeas often yield even creamier results.
Blender power matters—a high-speed blender (like Vitamix or Ninja) works best. If your blender struggles, add water gradually while processing, or use the baton to help circulate ingredients.
Transfer to an airtight container and refrigerate for up to 5 days. Freeze for up to 3 months for longer storage.
Yes. Start with the recipe, blend, then taste and adjust seasoning to your preference before serving.
Drizzle the finished hummus with extra-virgin olive oil and serve immediately with warm pita, fresh vegetables, or flatbread.
