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Homemade Hummus

Course: Appetizer, Side Dish
Cuisine: Lebanese
Servings: 8 servings


  • 1 can chickpeas rinsed and drained
  • 2 whole lemons squeezed, seeds removed (approx. 1/3 c.)
  • 1/2 tsp. sea salt
  • 1/2 c. tahini
  • 1 tbsp. extra virgin olive oil
  • 2 tbsp. cold water more or less if needed


  • Remove chickpeas from can and drain. Rinse well then add to a food processor or high-powered blender. Combine lemon juice, sea salt, tahini and extra virgin olive oil. Blend for about 5 minutes (sometimes longer).
  • Stop food processor and check mixture. Scrape down the sides. The hummus mixture should be creamy by this point. Add cold water slowly and pulse for a few minutes. Add more water if/as needed.
  • Taste and adjust as needed. I often add a little more salt. Add toppings as desired such as a drizzle of extra virgin olive oil, freshly chopped parsley, minced garlic or a little cayenne pepper!