Perfect Hummus Recipe

Hummus is a Mediterranean dip made from chickpeas (garbanzo beans), tahini (sesame seed paste), olive oil, garlic, and lemon juice.

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Prep Time 15

Servings: 4

Course: Appetizer

Cuisine: Mediterranean

Calories: 180

Ingredients Equipment Method Notes

Ingredients

2 can (700g) chickpeas, drained and rinsed (or 1.5 cups cooked from dry)

04 Tbls tahini (that's sesame paste – key for creaminess)

04 tablespoons fresh lemon juice (from about 3 lemon)

2 garlic cloves, minced

2 tablespoons extra virgin olive oil, plus more for drizzling

1/2 teaspoon ground cumin

Salt to taste (02 teaspoon)

Milk pack Cream 2 Pkt (200g each)

Optional: A pinch of paprika or smoked paprika for garnish

Equipment

Food processor / Blender for smooth blending
Measuring cups & spoons
Spatula
Ice water bowl for fluffy texture

Method

Prepare the chickpeas
Start with tahini and lemon juice
Add garlic, salt, and seasoning
Add chickpeas
Adjust the texture
Taste and finish

Notes

For the best hummus recipe better than store-bought.

If using dry chickpeas, soak them overnight with a bit of baking soda to make them extra soft. This helps with that creamy hummus recipe vibe.

Use warm chickpeas – heat them slightly before blending for better emulsion.
Fresh garlic is best, but roasted makes a milder roasted garlic hummus.
No tahini? Try hummus without tahini with extra olive oil.
For flavors: Add roasted red pepper hummus or beet hummus by blending in veggies.
Tahini = flavor base → cheap tahini = bitter hummus
Lemon juice = balance → too much = sour, too little = dull
Ice water = fluffiness → creates creamy texture

Remember, practice makes perfect. I've messed up batches too.

For nutrition buffs, each serving (about 1/4 cup) has roughly 180 kcal, 12g fatContent, 15g carbohydrateContent, and 6g proteinContent. It's naturally vegan and gluten-free. I pulled these from reliable sources like Nutritionix .