Flavored with fresh garlic, ground cumin, homemade sofrito sauce and more, this easy Chickpea Hummus is the ultimate dip for get-togethers! It has the smoothest, creamiest texture and the perfect kick of heat.
Creamy Homemade Hummus With Sofrito
This quick and convenient recipe gives you everything you love about classic hummus, plus a whole lot more! Never underestimate the power of sofrito sauce. The spicy South American condiment will elevate any savory dish, and this hummus is a prime example.
The tangy, nutty flavors of the hummus go so well with the peppery tomato sauce. You’ll want to start mixing some sofrito into every single condiment you make! Once you break out the chips and raw veggies for dipping, everyone will come running to the kitchen to claim their fair share.
What You’ll Need
This flavorful dip relies on wholesome ingredients that keep it fresh and nutritious. See the recipe card below this post for the accompanying amounts.
- Canned Chickpeas: Drained and rinsed.
- Lemon Juice: Freshly squeezed.
- Tahini: Be sure to stir it thoroughly.
- Garlic: Freshly minced.
- Extra-Virgin Olive Oil: You’ll need some for the hummus itself and more to add as a garnish.
- Ground Cumin
- Salt: Added to taste.
- Homemade Sofrito Sauce
- Ground Paprika: To garnish the dip.
- Red Pepper Flakes: For the garnish.
How to Make Sofrito Hummus
It’s hard to believe how easily this homemade hummus comes together. You just have to combine the ingredients in a food processor and transfer the blended dip to a serving dish!
- Whip Tahini & Lemon Juice: Add the tahini and lemon juice to the bowl of a food processor. Process for 1 minute, then scrape the sides and bottom of the bowl. Process the mixture for another 30 seconds.
- Add Oil, Garlic, Cumin & Salt: Add the olive oil, minced garlic, cumin, and half a teaspoon of salt to the whipped tahini mixture.
- Blend: Process for 30 seconds, then scrape the sides and bottom of the bowl. Process for another 30 seconds, or until the hummus is well blended.
- Add Chickpeas: Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process until the mixture is thick and quite smooth (1 to 2 minutes).
- Add Sofrito: Slowly add 2-3 tablespoons of Sofrito sauce until the hummus reaches your ideal consistency. Taste for salt and adjust as needed.
- Enjoy! Serve your hummus with a drizzle of olive oil, a dash of paprika and a sprinkle of red pepper flakes.
Tips for Success
Don’t get started on your hummus just yet! Give these tips and tricks a once-over to set yourself up for a victory.
- Dry the Chickpeas Well: It’s important to dry off the chickpeas with a cloth or paper towel after you drain and rinse them. Any excess liquid will throw off the consistency of your hummus.
- Get the Most Out of Your Lemon: Try microwaving your lemon for 30 seconds before you squeeze it. You’ll get a lot more juice! Just don’t add more than 1/4 cup to your hummus.
- Don’t Blend Everything at Once: I know how tempting it can be to throw all of the ingredients into your food processor at once and go to town. Trust me on this – you’ll want to follow the steps in the recipe. Otherwise, your hummus will come out lumpy and chunky instead of smooth and creamy.
- No Food Processor? No problem! A high-powered blender will do the trick just fine.
I like to serve this spicy hummus with raw veggies and kettle-cooked chips, but any dippers you usually gravitate toward are bound to complement it. Pretzels, tortilla chips, kale chips and crackers are some other standout options. If you’d like to incorporate your hummus into a whole other dish, I highly recommend spooning it into an Egg and Avocado Wrap or stirring it into a Pasta Salad in place of the dressing. Yum!
How to Store Extras
Leftover hummus should be kept in an airtight container in the fridge. It’ll stay fresh all week long!
Can You Freeze Hummus?
Yes – you can freeze this dip for up to 4 months! It’s very important to store it in an airtight container with at least an inch of free space at the top. The hummus will expand as it freezes, so the extra room is a must. Thaw out frozen hummus in the fridge before you serve it, giving it a good stir if anything seems separated.
More Addicting Dips to Try
- Food Processor
- 15 oz can chickpeas drained and rinsed
- 1/4 cup fresh lemon juice from 1 large lemon
- 1/4 cup tahini well-stirred
- 1 small clove garlic minced
- 2 tbsp extra-virgin olive oil plus more for serving
- 1/2 tsp ground cumin
- salt to taste
- 2-3 tbsp homemade sofrito
- dash of ground paprika
- sprinkle of red pepper flakes
- To the bowl of a food processor add the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more.
- Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice.
- Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
- Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
- Slowly add 2 to 3 tablespoons of your Sofrito mix until you reach the perfect consistency for your hummus.
- Taste for salt and adjust as needed.
- Serve hummus with a drizzle of olive oil, dash of paprika and a sprinkle of red pepper flakes.
- To Store: Keep hummus in an airtight container in the fridge for up to 1 week.
- To Freeze: Freeze hummus for up to 4 months, making sure to store it in an airtight container with at least an inch of free space at the top. Thaw out frozen hummus before serving, stirring well if anything seems separated.