Name: Hummus Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
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)

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Commonly asked questions:

What are the best vegetables to dip in this hummus?

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, pita bread is absolutely amazing to dip in this hummus too.

If I don't have tahini, is there any substitute for it in this recipe?

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. If you are looking for a brand of tahini, I really like 365 Organic Tahini.

How long does this hummus last in the refrigerator?

After you make this hummus, 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- not dress it with olive oil, parsley, and paprika. When you are ready to eat it each day, then dress it with the oil, parsley, and paprika.

If you like this recipe be sure to check out these other recipes on my blog:

A bowl of hummus beside a linen and pita bread.

Print Recipe

Hummus Recipe

This better than store bought Hummus is so easy to make and SO good. It's creamy, smooth, fresh, and so flavorful. Here's how you can make restaurant quality homemade hummus in minutes!

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Course: Side Dish

Cuisine: Mediterranean

Servings: servings

Calories: 221kcal

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.

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.

Nutrition

*Nutrition Disclaimer

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