This homemade hummus is quick and easy to make, made from only a few ingredients and will be done in under 10 minutes. perfect for a picnic or special event.
We like to eat hummus all year; it’s a wholesome dip and full of protein. You can dip into it with vegetables or pita bread. This smooth and delicious hummus can be spread onto a sandwich with veggies or take it as an appetizer to a special event. It travels really well and works great for a picnic.
Table of Contents
What is hummus?
Hummus is a Middle Eastern dip or spread that is primarily made by blending together cooked chickpeas, tahini, garlic, lemon juice, and olive oil. It’s considered a healthy snack because of the chickpeas and can be eaten with veggies, sandwiches, salads, and grain bowls.
Ingredients for Hummus
- Chickpeas are also known as garbanzo beans. I like to use canned chickpeas, but you can use dried ones and cook them and then cool them down; they work well too.
- Chickpea liquid no matter if you are using canned or cooking your own chickpeas, you want to keep a little bit reserved It will help you to achieve the creamiest consistency.
- Tahini This is a paste made from sesame seeds; it looks like peanut butter, but the consistency is a little thinner. It has a toasty and nutty flavor that is required for any hummus recipe.
- Lemon Juice You want to use juice from two lemons; the flavor from fresh lemons gives you the best flavor.
- Garlic this is a must-have in hummus you can use as much or as little as you like. What I really like to do is to use roasted garlic and allow it to cool such a great flavor.
- Extra Virgin Olive Oil is used in the hummus as well as a garnish on top.
- Cumin a little of this warm, earthy, and fragrant spice will go a long way so you only need a small dash of it in this recipe.
- Ice cold water I like to use ice water to help to thin out the hummus if it needs it.
How to make Hummus
- Blend tahini and lemon until smooth and fluffy (2–3 minutes).
- Add the remaining ingredients and blend until smooth, if you find your hummus is too thick, add 1 tablespoon of chickpea liquid at a time until you reach your desired consistency
- Place in the fridge to chill until ready to serve. When you’re ready to serve spread hummus into a serving dish.
- Garnish with additional olive oil and fresh parsley.
When it comes to hummus there are a lot of different ways of mixing things up. Here are a few of my favorites:
- Roasted red pepper This is a classic flavor when it comes to hummus, and a little dash of red pepper flakes makes it even better.
- Roasted Garlic Take out the fresh minced garlic or garlic cloves and replace them with roasted garlic.
- Black Bean Replace the chickpeas with black beans.
- Artichoke Add a can of artichoke hearts to your chickpeas and tahini.
Tips for making the best hummus
- Tips for making the best hummus
- Peel the chickpeas The skins on chickpeas are edible, but if you want a creamy hummus, you want to remove them. An easy way to do this is with some hot water and baking soda; this will help to remove the skin right away. If you want to leave the skins on, you can do that, but you will end up with a little more rustic hummus.
- Good Quality Tahini Paste is a key ingredient in classic hummus; it will add a slightly nutty and rich flavor. There are a lot of different options when it comes to hummus. I like to use an organic tahini like this.
- Don’t Rush It! You want to make sure not to rush the process of blending it in a food processor or blender. So that you end up with a nice smooth texture, you want to blend everything for 4-5 minutes.
Frequently Asked Questions
What can you eat with hummus?
This hummus recipe makes a great dip with fresh veggies like carrot sticks, celery, bell peppers, cucumber, broccoli, cauliflower, and snap peas. My favorite way to have it is with a warm pita or use it as a spread on a sandwich it’s a great substitute for mayo on a sandwich.
Can this hummus recipe be frozen?
Yes, the only thing I have found with freezing hummus is that it changes the flavor and texture slightly, but it does freeze nicely otherwise, and then you can take it out and bring it to room temperature and enjoy.
How long will hummus last in the fridge?
Hummus will stay fresh and creamy for up to 1 week if placed in an air-tight container and a light layer of olive oil.
The Best Hummus Recipe
- 1 food processor or blender
- ⅔ cup tahini paste
- 5-6 tbsp lemon juice freshly squeezed
- 1 can chickpeas (15 oz), reserve liquid from beans
- 3 tbsp olive oil
- 3 garlic cloves
- ¼ tsp salt
- ¼ tsp cumin
- Combine tahini and lemon juice in a blender and blend for 2-3 minutes, until smooth and whipped.
- Add drained chickpeas, olive oil, garlic, salt, and cumin and blend until smooth and creamy. If the mixture is too thick, add reserved chickpea water or water a Tablespoon at a time until desired consistency is reached (if you won’t be serving the hummus until the next day, it’s a good idea to add at least a splash of the reserved chickpea water as it tends to thicken in the fridge).
- Taste-test and add additional salt if needed.
- Cover and store in the refrigerator until ready to serve or spread into serving dish and serve, garnished with additional olive oil, parsley, and paprika, if desired