When I go out to eat at my favorite Greek restaurant, there is nothing I look forward to more than a bowl of their fresh hummus. Hummus can be time-consuming to make so I decided that I was going to create the easiest and most flavorful hummus recipe.
This easy hummus is the perfect snack or appetizer for any occasion — it's simple to make, very healthy, and requires only 5 ingredients. Best of all, the dipping options are endless for this hummus!
Key Ingredients You Need
- Chickpeas — You can use homemade chickpeas from dried or chickpeas straight from the can. To save time, canned chickpeas are perfectly fine to use. Just be sure to drain and rinse them as it helps reduce the sodium.
- Tahini — I highly suggest using high-quality tahini as you taste it throughout the hummus.
- Lemon — I recommend that you use freshly squeezed lemon juice. Bottled lemon juice does not taste as fresh and bright in comparison.
How to Make Hummus
Step 1: In a food processor or blender, combine the tahini, lemon juice, cumin, and salt and process/blend for 1 minute. Scrape down sides of food processor/blender and process/blend for 30 more seconds.
Step 2: Next, add in the chickpeas and process/blend for 1 minute. Drizzle in olive oil while it is processing/blending.
Step 3: Scrape down sides as necessary and continue processing/blending for another minute or so, slowly adding water as needed until mixture is smooth and creamy.
Step 4: Add more salt to taste if needed and serve with a drizzle of olive oil and dash of paprika.
Variations
- Top off with Kalamata olives
- Swap the garlic for a head of roasted garlic
- Blend in sun-dried tomatoes
- Stir in a couple spoonfuls of pesto
- Blend in roasted red pepper
Tips for This Recipe
- If you've made too much (is there such a thing?), you can use your extra hummus as a pasta dressing, in wraps, as a spread for sandwiches/burgers, on toast, with shawarma, and more! Put it on everything and anything.
- Feel free to adjust the amount of garlic you use for this. As it's raw, it does have a bite to it.
- I suggest using ice-cold water if possible.
Frequently Asked Questions
It's hard for me to come up with a vegetable that isn't great to dip in this hummus. My favorites are celery, carrots, cucumbers, and bell peppers. If you want a non-vegetable option, warm pita bread is absolutely amazing to dip in this hummus too.
Tahini is a VERY important part of any hummus so I would highly advise that you do your absolute best to find it. However, if you can't, you could try using Greek yogurt as a substitute for the tahini.
After you make this, you can store it in the refrigerator for up to 5 days. To make it last the full 5 days, my suggestion is to set aside a bowl of undressed hummus- do not dress it with olive oil, parsley, or paprika. When you are ready to eat it each day, then dress it with olive oil, parsley, and paprika. Also, store it in an airtight container to keep it as fresh as possible.
You can definitely freeze this! Freeze it for up to 3 months and make sure to not pack it to the brim. Since it expands when it freezes, you want to provide some headspace.
That is the beauty of this recipe. Using a high-power blender or food processor makes a huge difference. The stronger the blender or food processor, the more it'll pulverize the chickpeas making the process of removing the skin unnecessary for a smooth creamy hummus.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Hummus Recipe then don’t forget to leave me a rating and let me know how it went in the comments below!
Hummus Recipe
Ingredients
- 1 15-ounce can chickpeas/garbanzo beans drained and rinsed
- ¼ cup fresh lemon juice
- ¼ cup tahini
- 1 garlic clove roughly chopped
- 2 tbsp extra-virgin olive oil
- ½ teaspoon ground cumin
- ½ tsp salt
- 2-3 tbsp water
- Paprika and drizzle of olive oil for serving
Instructions
- In a food processor or blender, combine the tahini, lemon juice, cumin and salt and process/blend for 1 minute. Scrape down sides of food processor/blender and process/blend for 30 more seconds.
- Next, add in the chickpeas and process/blend for 1 minute. Drizzle in olive oil while it is processing/blending.
- Scrape down sides and necessary and continue processing/blending for another minute or so, slowly adding water as needed until mixture is smooth and creamy.
- Add more salt to taste if needed and serve with a drizzle of olive oil and dash of paprika.
Video
Notes
- If you've made too much (is there such a thing?), you can use your hummus as a pasta dressing, in wraps, as a spread for sandwiches/burgers, on toast, with shawarma, and more! Put it on everything and anything.
- Feel free to adjust the amount of garlic you use for this. As it's raw, it does have a bite to it.
- I suggest using ice cold water if possible.
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