Hi! I know I’ve been a bit quiet online lately, but I’m back and excited to share new recipes and ideas. Thanks for sticking around.
After a two-week Italian adventure (and yes, plenty of pasta), I returned with fresh inspiration and new flavors rattling around in my brain. Before diving back into more carb-forward dishes, though, my body needed a little break from all that cheese and cured meats. To reset, I started with a simple favorite: my favorite hummus with all the garnishes—what I like to call “homegirl hummus.”
This recipe didn’t appear out of nowhere. It’s the result of years of tinkering and testing. I’ve probably made hummus at least twenty different ways, and this version is the one I keep returning to. It’s straightforward, quick, and designed for convenience—no need to soak and cook dried chickpeas unless you want to. I adapted the technique from a well-known Ottolenghi version, but I skip cooking the beans myself because I often don’t have the time or patience to soak and simmer.
Hummus basics are here—chickpeas, tahini, garlic, salt, and lemon—but what sets this recipe apart is the technique and the garnishes. Those finishing touches make the hummus feel elevated and totally customizable.
Your food processor will do most of the work: blend the ingredients for a few minutes until a mostly smooth, stiff paste forms, then add ice water a tablespoon at a time while the motor runs to achieve the texture you prefer. I like my hummus on the thicker side—especially if I’m piling on garnishes—because it holds up better. If you prefer a creamier, looser hummus, add a bit more water slowly until you reach the desired consistency.
Finish by arranging your garnishes however you like. Be playful—chopped cucumber, radish, whole chickpeas, parsley, sesame seeds, and a drizzle of chili oil or good olive oil are all delicious. Sprinkle flaky sea salt right before serving to bring everything together. This is a simple, adaptable hummus that’s perfect for impromptu guests or as part of your weekly snack prep.
homegirl hummus
A simple hummus garnished with cucumber, radish, sesame seeds, whole chickpeas, parsley, and chili oil (or olive oil).
Ingredients
- 2 15 oz cans of chickpeas
- 1/2 cup tahini
- 1 tsp salt, plus more to taste
- 3 tbsp lemon juice, plus more to taste
- 1 large clove of garlic
- 4–6 tbsp ice water
- Garnishes:
- Reserved whole chickpeas
- Finely diced cucumber
- Finely diced radish
- Chopped parsley
- Black sesame seeds
- Chili oil or olive oil
- Flaky sea salt
Instructions
- Drain the chickpeas, reserving about 1/3 cup of the canning liquid. Rinse the chickpeas well.
- Set aside about 1/4 cup of whole chickpeas for garnish and add the remaining chickpeas to the food processor.
- Add the tahini, salt, lemon juice, and garlic to the processor, but do not add the ice water yet.
- Start processing, adding the reserved bean liquid about 1 tablespoon at a time until the mixture forms a stiff paste that moves smoothly in the bowl. Usually this takes 3–4 tablespoons.
- Stop and scrape down the sides as needed.
- After blending for 2–3 minutes, add ice water 1 tablespoon at a time with the motor running until you reach your preferred consistency.
- For a thicker hummus, use about 3 tablespoons of ice water; add more if you want it thinner.
- Taste and adjust seasoning with more salt or lemon juice if needed.
- Plate the hummus, add your chosen garnishes, and sprinkle flaky sea salt just before serving.
- Prep Time: 15 mins
- Category: Snack
Did you make this recipe? I’d love to see your results. Leave a comment below or share a photo on Instagram with the hashtag #nyssaskitchen. xo