This is seriously the Best Ever Hummus! It's creamy, super smooth, and oh so good. Homemade Hummus is so much better, nothing compares to the taste and quality of homemade and it's ready in just 10 minutes!
Process in a food processor or blender: Add the chickpeas and the rest of the ingredients, excluding the liquid from the can of chickpeas, to a food processor or blender and pulse until smooth. Add the liquid from the can of chickpeas if the hummus is too thick up to ½ cup or until the desired consistency is achieved.
Serve: Transfer hummus to a dish and drizzle some olive oil over it, then garnish with parsley or sumac for extra lemony flavor.
Tahini paste is a condiment made from toasted sesame seeds and oil. It's a staple in Middle Eastern and Mediterranean cooking.
To make the roasted chickpeas, add some chickpeas without liquid to a bowl, season with cumin, paprika, garlic powder, salt and pepper and drizzle with some olive oil. Place on a baking sheet and bake at 400 F degrees for about 30 minutes or until crispy and crunchy.
I have found that using a blender over a food processor, results in a much smoother hummus, so it just depends what texture you're going for.
Storage: Store leftover hummus in an airtight container in the refrigerator for 4 to 7 days.
Freezing: Store it in airtight containers, pour a thin layer of olive oil over the top of the hummus to preserve moisture, then freeze for up to 4 months. The day before you want to serve it, transfer it to the refrigerator. It will take a few hours to thaw until it's ready to eat. Once it's thawed, stir it up and serve!