Light Homemade Hummus
A silky, vibrant, and incredibly fresh take on the classic Mediterranean staple that is lighter on the oil and heavy on flavor.
Ingredients
- •1 can (15 oz) chickpeas, drained and rinsed
- •1/4 cup high-quality tahini
- •1/4 cup fresh lemon juice
- •1 small clove garlic, peeled
- •2 tablespoons cold water
- •1/2 teaspoon ground cumin
- •1/2 teaspoon sea salt
- •1 tablespoon extra virgin olive oil for drizzling
- •1 teaspoon fresh parsley, chopped for garnish
Instructions
- 1
If you have time, boil the rinsed chickpeas in water with a pinch of baking soda for 20 minutes until very soft; this ensures the smoothest possible texture.
- 2
Place the garlic and lemon juice in a food processor and pulse until the garlic is finely minced, then let it sit for 5 minutes to mellow the sharp flavor.
- 3
Add the tahini to the food processor and blend until the mixture becomes thick and creamy.
- 4
Add the chickpeas, cumin, and salt to the processor, blending for about 1 minute.
- 5
With the motor running, slowly drizzle in the cold water until the hummus reaches a light, airy, and smooth consistency.
- 6
Taste and adjust the salt or lemon juice if needed, then transfer to a serving bowl.
- 7
Use the back of a spoon to create a small well in the center, drizzle with olive oil, and sprinkle with fresh parsley before serving.
💡 Chef tips
- For an even lighter version, you can replace half of the tahini with Greek yogurt for a tangy, protein-packed twist.
- Store your hummus in an airtight container in the refrigerator for up to 4 days; bring it to room temperature before serving to restore its creamy texture.
- If the hummus seems too thick, add an extra tablespoon of ice-cold water while blending to achieve that signature light, whipped consistency.
✅ How it should turn out
The finished hummus should be pale, exceptionally smooth and velvety, with a bright, lemony aroma and a clean, nutty finish that is light on the palate.