This homemade hummus is creamy, smooth, and packed with flavor, made from simple wholesome ingredients. It goes well with almost every bowl and is a staple in my kitchen, I keep making it again and again!
I use canned chickpeas usually, but cooking the chickpeas yourself would definitely improve the flavor profile. However, precooked ones are a big time-saver.
Add the precooked chickpeas, olive oil, tahini, garlic and lemon juice to a blender with just a splash of water. Blend everything until smooth.
Add water to achieve a runnier texture, but do it in small amounts at a time. Blend after each substitution and add salt and cumin to taste.
The acidity of the lemon juice helps preserve the hummus and you can store it in the fridge for up to 5 days.
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