This easy hummus recipe is made with canned chickpeas and takes just minutes to prepare. Below you'll find my favorite roasted garlic serrano chile recipe variation! Feel free to leave it out and substitute with grated fresh garlic, roasted red peppers, or fresh herbs, such as cilantro or basil leaves, or any number of additions.
2-3tablespoonsice cold wateras needed, to your texture preference
For Serving:
extra virgin olive oilfor drizzling
1teaspoonza'atar spice blend or sumacfor sprinkling on top
toasted sesame seedsoptional
Instructions
If making the roasted garlic and serrano pepper variation: Place the unpeeled garlic cloves and serrano chile in a small skillet and place over medium heat. Dry roast the garlic cloves and chile for 10 to 12 minutes (it will take about 5 minutes to notice anything happening), flipping them once or twice, until they are charred black in some spots. Remove the chile and place on a cutting board. Continue dry roasting the garlic cloves for an additional 3 to 5 minutes, or until they are charred in spots and they are beginning to soften. Transfer to the cutting board with the chiles and allow to cool slightly before handling.
Trim the stem and slice the serrano chile in half lengthwise. Gently scrape out and discard the seeds and ribs (see notes section). Remove and discard the skins of the garlic cloves. The unpeeled garlic cloves should be charred, fragrant, and slightly soft.
Place the drained chickpeas, peeled roasted garlic cloves (or 1 finely grated garlic clove, if substituting), roasted serrano chile (if using), tahini paste, lemon juice, olive oil, kosher salt, and black pepper in the bowl of a large food processor. Puree until smooth, scraping down the sides of the bowl with a spatula several times to ensure all of the ingredients are incorporated evenly. Continue pulsing as you add the ice cold water, mixing until the desired texture is reached (I prefer a looser hummus). Season to taste, adding additional salt and pepper as needed.
Spoon the hummus into a large bowl, using the back of a large spoon to create a large divet and swirl on the surface. Just before serving, garnish with a generous drizzle of extra virgin olive oil and sprinkle with za'atar spice or sumac. Top with toasted sesame seeds if desired. Serve. Leftover hummus can be stored in a covered container in the fridge for up to 5 days. It will thicken in the fridge, but you can loosen it by stirring in a small splash of water as desired. Re-season with salt as needed.
Hummus can be prepared and stored in the refrigerator in a covered container for up to 5 days.