Easy classic hummus is a velvety smooth dip that feels decadent but is packed with plant protein. It needs only a few ingredients and is so much better than store-bought hummus!
Ever wonder why hummus at a restaurant is so much better than anything you can find in a grocery store? The flavor of freshly made hummus is bright and delicious but that isn't all. The texture is silky smooth. Packaged hummus is always grainy. Lastly, temperature! Does hummus being served room temperature really make that big of a difference? YES. Yes it does. Hummus isn't meant to be eaten cold. Whipping up hummus at home is so much less scary than I thought it would be. In fact, it's easy. And it's also inexpensive! Hummus is a great source of protein and fiber and it's super versatile, use it as an appetizer or snack with veggies, pita, or crackers or as a spread in sandwiches & wraps, or in salads and grain bowls.
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Ingredients
- Chickpeas - also known as garbanzo beans. Use canned beans brought to a gentle boil with a dash of baking soda or soak & cook dried chickpeas yourself. Either way the key is, peel the skins before blending them into hummus. To do this, gently roll them between dish towels or place them in a bowl of water and rub them in your hands until the peel separates.
- Lemon Juice - fresh is the only way to go.
- Tahini - this smooth and thick paste is made from sesame seeds and widely available. Getting a good-quality brand does make a difference. Here are a couple I like; Joyva and Lebanon Valley are widely available in many grocery and big box stores. If the tahini is separated in the container, give it a vigorous stir to bring it back together.
- Ice cold water or ice cubes - ice cubes are a secret weapon in hummus. Blend them in for an extra creamy texture.
Notes & Variations on Classic Hummus
- Chickpeas - need to be soft to make a silky hummus. Cook them until the easily squish between your fingers.
- Did you see my note above about hummus not being cold? THIS IS IMPORTANT. Serve at room temperature if not slightly warm.
- Aquafaba - this is the liquid in the can of chickpeas or the liquid the chickpeas are cooked in. You can use this instead of water in the recipe. If you use canned, simply save the liquid when you drain the chickpeas.
- Equipment - To make a really creamy hummus you need a food processor or a high-powered blender.
- Variations- There are a lot of ways to can flavor your hummus. Roasted garlic and pine nut are my favorites. But the possibilities are endless; jalapeno, roasted red pepper, sun dried tomato, pumpkin, or olive are a few options I love.
- Garlic & Cumin - Many versions of hummus recipes include a clove of garlic and a dash of cumin. I love these in hummus. But for the sake of making a basic hummus recipe, start with this and adjust to your own taste!
How to Make Hummus
- Cook chickpeas
If you are using canned (15 ounce) chickpeas, peel the skins before cooking. Then place the skinned chickpeas in a saucepan and cover with two inches of water. Add a ½ teaspoon of baking soda and bring to a gentle boil. Cook the chickpeas until they are very soft, about 15 to 20 minutes. Alternatively, if you are cooking dried chickpeas, allow to cook until very soft and peel before pureeing.
- Combine in the food processor or blender
Blend tahini, olive oil and lemon juice together until a fluffy paste forms. This will take 1 to 2 minutes. Add in chickpeas and salt and continue to blend at highest speed for 3 to 4 minutes until smooth. Finally, add aquafaba, cold water and/or ice cubes, blending another 2 to 3 minutes on high until very smooth.
Serving & Storage
- Garnish - drizzle with a heavy pour of good-quality extra virgin olive oil, sprinkle with paprika, cumin, sumac, roasted garlic or Aleppo pepper flakes.
- Serving - there are so many delicious ways to serve hummus. Use it as a dip for veggies, pita, naan or crackers. Use it in wraps, on sandwiches, and in grain bowls & salads.
- Storage - Hummus will be safe to eat left our at room temperature for 3 to 4 hours. Store hummus in an airtight container in the refrigerator for up to one week. To freeze hummus, place in a container and cover the surface in a thin layer of olive oil. Thaw in the refrigerator for 24 hour and then stir vigorously at room temperature before serving. Add water or extra virgin olive oil to thin it if necessary.
- Hot tip - Looking for more dips? Turn my Homemade Ranch Dressing into a dip!
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If you enjoy this recipe, please rate below! Thank you so much!
Recipe
Easy Classic Hummus
Equipment
- 1 Food Processor or Blender
Ingredients
- 1 15 ounce can chickpeas
- 4 tablespoons tahini paste
- ¼ cup lemon juice (1 lemon)
- 2 tablespoons extra virgin olive oil
- 4 to 6 tablespoons water (or 3 tablespoons water plus 2 ice cubes)
- ½ teaspoon salt (plus more to taste)
Instructions
- Place peeled chickpeas in a pot and cover with 2 inches of water, add ½ teaspoon of baking powder. Bring to a boil then reduce to simmer and cook for 20 minutes. until soft.
- Place tahini, lemon juice, olive oil and salt in a high-powered food processor or blender and blend 1 to 2 minutes until a creamy paste forms.
- Add chickpeas and more salt to taste to the food processor and blend until smooth. About 2 minutes.
- Continue to blend and thin out the paste with aquafaba or cold water to desired consistency. 4 to 6 tablespoons. You may also add 2 or 3 ice cubes to replace some aquafaba or cold water. Blending in ice cubes gives the hummus an extra fluffy texture.
- Taste and add more salt, lemon juice and/or liquid until it suits your preferred tastes! To garnish, drizzle with a heavy pour of good-quality extra virgin olive oil, sprinkle with paprika, cumin, sumac, roasted garlic or Aleppo pepper flakes.
Anonymous says
Easy to make