Homemade Hummus Appetizer Recipe
This creamy homemade hummus is so much better than store-bought hummus! It's a delicious appetizer for a dinner party and can be served year-round.
Servings: 12 servings
Cost: $15
Ingredients
- 30 ounces chickpeas two 15 ounce cans
- 1 cup tahini
- 1/2 cup olive oil
- 8 tbsp lemon juice fresh
- 2 tbsp grated lemon zest
- 2 tsp ground ginger more if needed
- 2 tsp ground cumin
- 1 large garlic clove
- 2 tsp salt
Instructions
- Drain and rinse the two cans of chickpeas, reserving the liquid from the cans.
- Add the chickpeas, about 1/4 cup of the reserved liquid, tahini, olive oil, lemon juice, lemon zest, ginger, cumin, garlic, and salt to a high-powered blender.
- Start on low and slowly increase to high. Blend for about 10 minutes, using the tamper to push the mixture down toward the blades, until completely smooth and creamy. Add more of the reserved liquid, a tablespoon at a time, to reach your desired consistency.
- Taste and adjust the lemon juice and salt. Spoon into a bowl, swirl the top with the back of a spoon, and drizzle generously with olive oil.
- Serve with warm pita, pita chips, or any fresh sliced vegetables you love.
Video
Notes
A high-powered blender like a Vitamix is the best way to get a truly creamy hummus texture. I've tested this in a food processor, and it doesn't come out the same.
Storage: Keep in an airtight container in the refrigerator for up to 5 days. Press plastic wrap directly onto the surface to prevent a crust.
Freezing: Freeze for up to 3 months in an airtight container with a little headspace. Thaw overnight in the refrigerator and whisk well before serving.
Make ahead: This is better on day two. Make it up to 2 days before your party.
Nutrition
Calories: 320kcal | Carbohydrates: 25g | Protein: 10g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 401mg | Potassium: 321mg | Fiber: 7g | Sugar: 4g | Vitamin A: 38IU | Vitamin C: 7mg | Calcium: 69mg | Iron: 3mg
