In a food processor, add chickpeas, tahini, cumin, olive oil, garlic and lemon juice.
Pulse until well combined, scraping down the sides as necessary.
Salt to taste. Adjust as necessary.
Add more lemon juice or a tablespoon of ice cold water at a time to achieve the desired consistency. (As the food processor is running, adding a drizzle at a time.)
Garnish (Optional)
Using a small spatula or back of a spoon, create a swirl. Drizzle with olive oil. Sprinkle with fresh parsley and paprika.
Notes
Substitutions
Chickpeas - Also known as garbanzo beans, can be substituted with black beans or white beans for a different flavor profile.
Tahini - Store bought, homemade, omit or replace with peanut butter if you prefer.
Garlic - Substitute with 2 tablespoons minced garlic.
Lemon Juice - Substitute with 2 tablespoons lemon juice.
Spices - Mix it up! It's typically made with cumin or paprika but you can try red pepper flakes or jalapeños.
Tips
Make sure your chickpeas are fully blended before moving forward with the recipe. Keep the food processor going for a few minutes!
Use ice cold water to add to your recipe as you blend to achieve the consistency you desire.
How to Store
Refrigerate - Homemade hummus can be kept in the refrigerator in an airtight container for up to seven days.
Freeze - Freeze hummus in an airtight container with a layer of olive oil to seal in moisture up to four months.