Classic homemade hummus

Name: Classic homemade hummus
Prep time: 10 minutes
Yield: 6
Ingredients: 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed; 0.33 cup tahini; 1 clove garlic, peeled; 2 tablespoons olive oil, plus 1 tablespoon for drizzling; 2 tablespoons lemon juice; 0.5 teaspoon salt; 4 tablespoons ice water; 2 carrots, peeled and sliced; 2 celery stalks, sliced; 2 pita breads

This classic homemade hummus is creamy, light, and airy, with a smooth texture that’s perfect for dipping. Chickpeas, tahini, lemon juice, garlic, and olive oil blend together in minutes, and the secret to its fluffy texture is a few spoonfuls of ice water added while it blends.

Serve it with crisp carrots, celery, and warm pita bread for an easy appetizer, or set it out as part of a crudité platter or holiday spread. With just a handful of simple ingredients, it comes together in about 10 minutes.

Preparation Time: 10 minutes

Print the recipe

Ingredients

SERVINGS:

Calories: 260 Protein: 7 g

Hummus

1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
0.33 cup tahini
1 clove garlic, peeled
2 tablespoons olive oil, plus 1 tablespoon for drizzling
2 tablespoons lemon juice
0.5 teaspoon salt
4 tablespoons ice water

To serve

2 carrots, peeled and sliced
2 celery stalks, sliced
2 pita breads

Preparation

Blend the hummus: Add the chickpeas, tahini, garlic, 2 tablespoons of olive oil, lemon juice, and salt to a food processor. Blend for 1 to 2 minutes, scraping down the sides as needed, until smooth.
Add the ice water: With the food processor running, slowly pour in the ice water and blend for about 1 minute more, until the hummus is light and fluffy.
Prep the vegetables: Peel and slice the carrots, and slice the celery.
Warm the pita: Heat the pita bread in a hot skillet for about 30 seconds per side, then cut into wedges.
Serve: Spoon the hummus into a bowl, drizzle with the remaining 1 tablespoon of olive oil, and serve with the carrots, celery, and pita.

Angled close-up of Classic Homemade Hummus drizzled with olive oil, served with rainbow carrot sticks, celery, and pita wedges.

Tips

Use ice-cold water: Adding ice water while the food processor runs is the secret to light, fluffy hummus, so don’t swap it for room-temperature water.

Blend longer than you think: Let the food processor run for a full 1 to 2 minutes, scraping down the sides as needed. The longer it blends, the smoother the hummus.

Adjust the texture: If the hummus is too thick, blend in another tablespoon of ice water at a time until it reaches the consistency you like.

Taste and season: Every brand of tahini and canned chickpeas is a little different, so taste before serving and add more lemon juice or salt if needed.

Make a colorful platter: Use rainbow carrots, celery, cucumber, bell pepper strips, or snap peas for a bright, crowd-pleasing crudité spread.

Storage: Store the hummus in an airtight container in the refrigerator for 3 to 4 days. Stir before serving and add a fresh drizzle of olive oil.