Homemade Hummus

once you make hummus at home you will genuinely never buy it from the store again🫘✨ chickpeas, tahini, lemon, garlic, and olive oil blended until impossibly smooth and creamy — finished with sumac, chili flakes, and a generous drizzle of good olive oil. it takes 10 minutes and tastes like something you'd get at a restaurant. 🫶

Ingredients

Hummus

• 1 can chickpeas (15 oz), drained

• 3 tbsp tahini

• 3 tbsp olive oil, plus more to serve

• Juice of 1 lemon

• 2 cloves garlic

• 2–3 tbsp ice cold water

• 1/2 tsp salt

To finish

• Sumac, to dust

• Black sesame seeds

• Chili flakes

• Extra virgin olive oil, to drizzle

• Fresh parsley, to garnish

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Makes ~2 cups

Prep time ~10 mins

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Cooking Instructions

Blend the hummus

• Add chickpeas, tahini, olive oil, lemon juice, and garlic to a food processor. Blend for 1 min until roughly combined.

• With the motor running, add ice cold water one tablespoon at a time until you reach a smooth, creamy consistency. Blend for at least 3–4 min total — the longer you blend, the silkier it gets.

• Taste and adjust — more lemon for brightness, more tahini for depth, more salt to bring it all together.

Plate and finish

• Spoon hummus onto a plate or shallow bowl. Use the back of a spoon to create a swirl from the center outward.

• Drizzle generously with olive oil into the well of the swirl. Dust with sumac and chili flakes, sprinkle black sesame seeds, and garnish with fresh parsley.

• Serve with pita, crackers, or fresh vegetables.

Tips & Notes

• The secret to ultra-smooth hummus is blending longer than you think — 3 to 4 minutes minimum.

• Use a good quality tahini — it makes a huge difference. Look for one that's light in color and pourable, not thick and gritty.

• Sumac and chili flakes on top are non-negotiable — they add color, acid, and heat that elevate the whole thing.

• Keeps in the fridge in an airtight container for up to 5 days. Drizzle fresh olive oil on top before storing to keep it from drying out.