This is the best hummus recipe! Made with chickpeas, tahini, garlic, and lemon juice, it comes together in just 5 minutes for a healthy dip, or you can take the extra step of boiling the chickpeas for even smoother results.
Drain and rinsed the chickpeas, then add them to the bowl of a food processor fitted with an "S" blade. (Alternatively, you can use a blender, instead.) See the notes below if you'd like to make extra-soft chickpeas for an even smoother result.
Taste and adjust any seasoning as needed, adding more lemon juice or tahini, if desired. I usually add 1/4 teaspooon more salt, and sometimes another garlic clove, depending on who I am serving this to. (If it's just for me, I always use 2.) You can serve this right away, or store it in the fridge where it will thicken up a bit more.
Hummus can be stored in an airtight container in the fridge for up to one week. You can freeze anything you think you won't finish before then.
Nutrition information is for 1 of 6 servings; roughly 1/4 cup of hummus. This information is automatically calculated, and is just an estimate, not a guarantee.Tip for Extra-Smooth Hummus: To create mushy chickpeas, drain and rinse the can of chickpeas and add them to a small saucepan. Cover them with 2 inches of water and add in the 1/2 teaspoon of baking soda. Bring the liquid to a boil over high heat, then let them boil for 15 minutes, or until the skins are slipping off and the chickpeas are easily mashed. This step is optional, but will give you smoother results. Rinse the chickpeas briefly after boiling them, to remove any baking soda flavor. If you prefer to cook your chickpeas from scratch, add the baking soda to your cooking water, to raise the pH level of the cooking water. This will result in chickpeas that are falling apart-- which is a good thing for hummus!