When I go out to eat at my favorite Greek restaurant, there is nothing I look more forward to than a bowl of their fresh hummus. Hummus can be time-consuming to make so I decided that I was going to find the most flavorful and easiest hummus. This easy hummus is the perfect snack or appetizer for any occasion- it’s easy to make, very healthy, and requires only 5 ingredients. Best of all, the dipping options are endless for this hummus!
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:
Easy Hummus
Ingredients
- 15 oz can of cooked chickpeas drained and rinsed
- 1/3 cup tahini
- 1.5 tsp lemon zest
- 2 garlic cloves grated use a microplane if possible
- 1/2 tsp ground cumin or more to taste
- 4 tbsp extra virgin olive oil divided
- 2 tsp salt
- 1 tsp pepper
- 2 tbsp cold water or more to taste
- paprika to taste for garnish
- chopped parsley to taste for garnish
- olive oil to taste for garnish
Instructions
- Open can of chickpeas, drain and rinse. Place chickpeas in a pot of water, boil for 20 minutes. Drain again. (If you see the shells of the chickpeas starting to come off, you do not need to worry about it. Just keep them with the chickpeas)
- Next, place tahini, lemon juice, lemon zest, garlic, salt, pepper, and 3 tbsp of olive oil in a food processor or blender. Blend.
- Add water slowly until the mixture starts to resemble a smooth hummus. Be sure not to add too much water so that it looks watery.
- Add chickpeas into the food processor or blender along with the cumin. Blend.
- Add more water to get the hummus looking smooth and creamy. Add another tablespoon of olive oil to help with the creaminess. Blend. Taste and add more salt, pepper, garlic, lemon as you see fit. Hummus is all about personal preference so make it your own!
- Once you have achieved the hummus taste and consistency you are looking for, transfer hummus to a bowl. Using a small spoon, draw a shallow spiral shape into the hummus. Drizzle olive oil into the crevices. Gently shake the paprika to give the hummus a good dusting. Add chopped parsley to finish it.