Better-Than-Store-Bought Hummus

By the Gracious Vegan

Hummus Plain close-up square.jpg

This recipe comes at the end of many years of experimentation with hummus recipes. I was searching for the type of hummus you get at Middle Eastern restaurants, but with a method that wouldn’t take 24 hours of soaking the chickpeas. This recipe works really well. The final ah-ha moment came when I figure out to process the chickpeas with the water and lemon juice before adding the tahini. That helps get the mixture as smooth as possible.

Makes about 4 cups of hummus

Place chickpeas in a food processor and process until you get a stiff paste. 

  • Two (15-ounce) cans of chickpeas, drained and rinsed

Add the following ingredients and process for several minutes until the paste is very smooth. (It may be a little thin at this point – don’t worry.)

  • 3/8 cup freshly squeezed lemon juice

  • 3/8 cup water 

  • 4 cloves garlic, crushed

Add tahini and salt and continue processing until smooth again. 

  • 1 cup tahini

  • 1.5 teaspoons salt

Add more water as needed (a Tablespoon at a time) to get the right creamy consistency.

  • Up to 1/4 cup additional water

If not using hummus immediately, refrigerate up to four days. You may need to stir in more water after it’s chilled. 

Nutrition: whole food unprocessed; WFPBNO

Timing: about 15 minutes

Gluten-free

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