Easy Hoummus (Hummus)

5 from 2 votes

Hoummus or hummus with chickpeas, tahini, and pretty much garlic, an easy recipe for one of the most popular dips in the world.

Prep Time15

Total Time15

Course: Dips, Sauces and Dressings

Cuisine: Middle East

Diet: Vegan

Servings: bowl

Calories: 132kcal

Author: Adina

450 g/ 16 oz cooked chickpeas or 2 cans chickpeas Note 1
about 150 ml/ ⅔ cup chickpeas cooking water or more depending on the preferred consistency
3-4 garlic cloves to taste
3 tablespoons tahini
4 tablespoons olive oil + a bit more to finish
5-6 tablespoons fresh lemon juice to taste
½ teaspoon turmeric Note 2
1 ¼ teaspoon fine sea salt to taste
black pepper
some nigella seeds

Place the chickpeas, about ½ cup of their cooking or can water, garlic cloves, tahini, olive oil, half of the lemon juice, turmeric, salt, and some pepper into the food processor.
Process well until creamy, scraping the walls of the machine a few times in between. Add more cooking or can water until you reach the desired consistency.
Adjust the taste with more lemon juice, salt, and pepper.
Transfer to a bowl, sprinkle with some nigella seeds, and finish with a drizzle of good olive oil.
Serve on bread, crackers, or as a dip for raw vegetables.

To cook dry chickpeas, soak them in plenty of water for 12-24 hours. Drain, cover with plenty of water again, add 1 teaspoon bicarbonate of soda, bring to a boil, and cook, covered, until the chickpeas are really really soft, it will take more than one hour, depending on the size and age of the chickpeas. Drain and save some of the cooking water for the hoummus.
Or 2 ½ teaspoons turmeric paste for golden milk.