Hummus

From the kitchen of Carly

Five ingredients, one food processor, five minutes. Real homemade hummus is silkier than anything you buy in a tub: chickpeas, tahini, garlic, lemon, yogurt for the lift. The trick is enough liquid; keep blending until it almost flows. Save the chickpea liquid before draining. That aquafaba is the secret to silky hummus; without it, you get a thick paste.

Hummus

Hummus made with Greek yogurt is silkier and tangier than the traditional version, and it comes together in five minutes. The real move is saving the chickpea liquid and adding it gradually with the motor running, which creates that restaurant-quality creamy flow. Smoked paprika on top isn't just pretty; it adds a whip of warmth.

Prep
5 min
Cook
n/a
Total
5 min
Servings
6
Difficulty
easy

Ingredients

6 servings

  • 14 oz(400 g)chickpeas (1 can)
  • 1 tbsptahini paste
  • 1large garlic clove
  • 3 tbspGreek yogurt
  • 1/2lemon, juice of half (plus more to taste)
  • 1 drizzleolive oil, for serving
  • 1 pinchsmoked paprika, for dusting (optional)

Instructions

  1. Drain the chickpeas into a fine sieve set over a bowl, catching the liquid (aquafaba). Don't toss it; you'll need it.

  2. Tip the chickpeas, tahini, garlic, and Greek yogurt into a food processor or high-speed blender.

  3. Process for 30 seconds until you get a thick, slightly chunky paste.

  4. With the motor running, add the reserved chickpea liquid 1 tablespoon at a time. Keep going until the texture goes silky and creamy, almost flowing. You'll probably use 4 to 6 tablespoons total.

  5. Stop the motor. Squeeze in the lemon juice and add a generous pinch of salt.

  6. Process another 10 seconds to combine. Taste. Adjust salt or lemon. Some people want more tahini; add 1 more tsp if so.

  7. Scrape into a shallow bowl. Use the back of a spoon to make a swirl on top.

  8. Drizzle with olive oil. Dust with smoked paprika if you want the color contrast. Serve with warm pita or raw vegetables.

Tips from the kitchen

  • Save the aquafaba from the can every single time. It's the secret to creamy hummus without a ton of tahini or oil. Add it tablespoon by tablespoon while blending until you hit silky, not soupy.
  • Don't skip the Greek yogurt. It gives body and tang without thinning out the hummus the way water would. Tangy matters here.
  • Process for a full 30 seconds before you add any liquid. You want the chickpeas broken down first, otherwise you'll end up with gritty spots.

Variations

  • Roasted red pepper: Blend in half a roasted red pepper with the chickpeas for color and sweetness.
  • Everything bagel: Skip the smoked paprika and top with a sprinkle of everything bagel seasoning instead.
  • Spicy harissa version: Stir in 1 teaspoon harissa paste for heat and depth, or swirl it on top.

Make ahead and storage

Keep it in an airtight container in the fridge for up to 5 days. The surface might darken a bit, that's normal. You can freeze hummus for up to 3 months, but the texture softens slightly when thawed, so it's best fresh.

Substitutions
  • Greek yogurt to extra tahini (2 more tbsp) + 1 tbsp water. Makes the hummus dairy-free / vegan and slightly nuttier. Equally good.
  • canned chickpeas to 200g dried chickpeas, soaked overnight then simmered 60 minutes. Smoother texture, more flavor, more time. Worth it once you've tried it.
  • tahini to almond butter or peanut butter. Different flavor profile (less authentic) but works in a pinch.

Pairs well with: Warm pita, crackers, or raw vegetables, Falafel or grilled chicken on top for a meal, A scattering of pomegranate seeds and chopped parsley for color