Ingredients
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- ¼ cup tahini
- 2–3 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1 small garlic clove
- 2 tbsp fresh dill, finely chopped
- ½ tsp ground cumin
- ½ tsp salt (adjust to taste)
- 2–4 tbsp cold water or aquafaba (liquid from chickpeas)
- Optional: zest of 1 lemon for extra brightness
Optional toppings
- Olive oil drizzle
- Fresh dill
- Cracked black pepper
- Paprika or chili flakes
- Toasted sesame seeds
Instructions
- Prepare the chickpeas
For extra-smooth hummus, gently rub the chickpeas between paper towels to loosen and remove some skins. Optional, but helpful. - Blend the base
In a food processor, combine tahini and lemon juice first. Blend for about 30 seconds until creamy and lighter in color. - Add remaining ingredients
Add chickpeas, garlic, dill, cumin, salt, olive oil, and lemon zest if using. - Process until smooth
Blend while slowly adding cold water or aquafaba, 1 tablespoon at a time, until silky and fluffy. - Taste and adjust
Add more lemon for brightness, dill for freshness, or salt as needed. - Serve
Spread into a shallow bowl, drizzle with olive oil, and top with fresh dill and pepper.
Texture Tips
- Use ice-cold water for fluffier hummus.
- Blend longer than you think — 2–4 minutes makes a big difference.
- Warm chickpeas blend smoother than cold ones.
Serving Ideas
Pair with:
- Warm pita
- Fresh cucumbers, carrots, and radishes
- Falafel wraps
- Grain bowls
- Roasted potatoes
- Sandwiches and burgers
