Homemade hummus — creamy and quick
Short answer: Blend chickpeas with tahini, lemon, garlic, and olive oil until smooth. The secret: use the liquid from the can and blend for at least 3 minutes for the creamiest texture.
Homemade hummus is ready in 10 minutes and always tastes better than store-bought. The key is in the quality of the tahini and sufficient blending time — patience is rewarded with a silky smooth, creamy dip.
Perfect as a side dish for BBQ shawarma or as a dip for grilled meat.
What you need
For 4–6 servings:
- 1 can chickpeas (400g), reserve the liquid
- 3 tbsp tahini (sesame paste)
- 2 tbsp lemon juice (freshly squeezed)
- 1 clove garlic
- 3 tbsp olive oil (extra virgin)
- ½ tsp cumin
- Salt to taste
- 3–4 tbsp aquafaba (the liquid from the can)
- Garnish: olive oil, paprika powder, fresh parsley, pine nuts
The liquid from the can of chickpeas (aquafaba) makes the hummus lighter and creamier than water. Add it spoon by spoon while blending until you reach the desired consistency.
Preparation
- Drain the chickpeas but reserve the liquid. Rinse the chickpeas.
- Put tahini and lemon juice in the blender and blend for 1 minute — this lightens the tahini.
- Add garlic, cumin, and a pinch of salt. Blend for another 30 seconds.
- Add the chickpeas and blend on high speed for 2–3 minutes.
- While blending, add the aquafaba spoon by spoon until the desired consistency is reached.
- Taste and season with extra lemon, salt, or garlic.
- Spoon onto a plate, make a well in the middle and fill with olive oil. Garnish with paprika powder and parsley.
Most people stop blending too early. At least 3 minutes on high speed will give you the creamiest hummus. Let the blender do its work.
Variations
Adjust the hummus to your BBQ menu:
- Shawarma hummus: add ½ tsp Shawarma rub for a warm spice flavor
- Roasted red pepper hummus: blend with 1 roasted red pepper
- Spicy hummus: add harissa or cayenne pepper
- Black garlic hummus: replace fresh garlic with 2 cloves of black garlic
More BBQ side dishes
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