Hummus Recipe

Quick, easy, and the BEST homemade hummus recipe. It takes just 10 minutes to whip this super creamy and utterly delicious classic hummus at home. It’s much better than store-bought!   

Silky smooth, and incredibly easy to make, this homemade hummus recipe is the perfect dip to serve with pita chips, veggies, and more! Learn how to make the creamiest homemade hummus every time, without peeling the chickpeas!

 

 

HUMMUS RECIPE

Hummus is a Middle Eastern dip or spread, made from cooked, mashed chickpeas, blended with tahini, lemon juice, garlic, and olive oil into a silky smooth texture. There are quite a few variations of this dish, but the basic ingredients remain the same.  

I don’t remember when I last bought hummus. Hummus is one of the dishes, that I make almost every week. Homemade hummus has become a regular affair at my house since my family loves it so much.  

There are many variations to this recipe, today I am sharing the most basic recipe for hummus. You can use canned chickpeas, I usually prefer to cook chickpeas at home. I think homemade chickpeas add a ton of flavor and silky texture to this hummus recipe. I use an Instant pot or a pressure cooker to cook dried chickpeas. Here’s the recipe to cook chickpeas from scratch.

Learn how to make this classic hummus recipe and I bet you will never go back to the store-bought hummus. Be sure to check out my pro tips for the creamiest, silky smooth hummus!

Enjoy this ultra-creamy, lemony and garlicky, homemade hummus, the perfect blend of flavors! Try this creamy, delicious hummus recipe for your next party and WOW your guests. This recipe is naturally vegan!

Serve this classic hummus with some warm pita chips, or with your favorite Mediterranean dish. What is your favorite way to enjoy hummus? Leave me a comment below or tag me on Instagram @livingsmartandhealthy or Facebook #livingsmartandhealthy.

INGREDIENTS FOR HUMMUS RECIPE 

1 16 oz. can of chickpeas (DO NOT DRAIN), or 1 1/2 cups Instant Pot Chickpeas in liquid

Note: about 2-3 tablespoons of aquafaba (chickpea liquid)

2-3 cloves of garlic, crushed

4 tablespoons tahini

1/2 lemon juice, adjust to taste

1/2 zest of a lemon (optional)

2 tablespoons extra virgin olive oil, or as needed

1/2 teaspoon ground cumin

salt to taste

FOR GARNISH

2 tablespoons extra virgin olive oil

pinch of cayenne pepper (optional)

1 tablespoon fresh parsley, chopped

Pic Shown: Homemade Hummus

 

 

DIRECTIONS FOR HUMMUS RECIPE

Add all the ingredients to a food processor or blender, and blend until smooth and creamy.  

Note: Scrape the sides of the food processor occasionally. Add more aquafaba (chickpeas liquid) or oil as required to blend to a smooth consistency.

Transfer the hummus to a serving bowl, and drizzle with EVOO, cayenne pepper, and some fresh parsley.

Enjoy Classic Hummus with some pita chips!

VARIATIONS TO HUMMUS RECIPE

In my opinion, there is nothing better than classic hummus. However, we all need a change from time to time. Here are a few options you might like:

Roasted sweet potato hummus

Avocado hummus

Roasted garlic hummus

Pesto hummus

Jalapeno cilantro hummus

Roasted red bell pepper hummus

Chocolate hummus

Pic Shown: Closeup of homemade hummus

 

 

PRO TIPS FOR SILKY SMOOTH HUMMUS 

CAN OR HOMEMADE CHICKPEAS

Can or homemade chickpeas, both work equally well. I usually cook chickpeas at home using dried chickpeas in an Instant Pot or a pressure cooker. Here’s the recipe to cook dried chickpeas – How to cook chickpeas

The best part of home-cooked chickpeas is that you can cook the chickpeas to the desired texture. For hummus, I cook the chickpeas to almost a mushy consistency. This helps get a nice, smooth consistency hummus.

PEEL OR NOT PEEL CHICKPEAS

It’s a personal preference. I don’t peel the chickpeas. Peel is full of fiber and I don’t want to let all that fiber go waste. I think the blender does a great job of blending the hummus, you don’t even feel any peel.

BLENDER OR FOOD PROCESSOR

I find blender does an amazing job with hummus. The texture is creamy and smooth, just like the hummus should be.

If you are using a food processor, add the liquid gradually until you get the desired consistency.  

BE PATIENT

Let the blender or food processor do its thing. Don’t rush, it takes a few minutes in a food processor. If you are using a blender, depending upon the size of the blender jar, work in batches for best results.

OLIVE OIL

Use good quality Extra Virgin Olive Oil for this recipe. Olive oil is used for salad dressing and not for cooking purposes.

TAHINI

Use a good quality tahini sauce. It adds an amazing flavor and gives a nice texture to hummus.

LEMON ZEST

For that refreshing flavor, add some lemon zest to the hummus.

SALT

Don’t add too much salt at the beginning. You can always add more later.  

GARNISH

Don’t skip on the garnish. It adds a nice final touch and makes it appealing too. A drizzle of good EVOO, a dash of cayenne pepper or paprika, and sprinkle some fresh parsley.

Pic Shown: Homemade Hummus

 

FREQUENTLY ASKED QUESTIONS

HOW TO COOK CHICKPEAS

I prefer to cook chickpeas at home using dried beans. You can use an Instant Pot or stovetop pressure cooker to cook chickpeas from scratch. Here’s the recipe to cook chickpeas using dried chickpeas – How to cook chickpeas

CAN I USE ANY OTHER BEANS

The main ingredient of hummus is chickpeas. It will not be hummus with any other beans.

Feel free to use beans of your choice to make a dip, like white beans, black beans, or pinto beans. The taste of the dip will vary depending upon the type of beans used.

SUBSTITUTE FOR TAHINI

Tahini is traditionally used in hummus for that extra creamy texture. It helps absorb any moisture in the hummus. You can use any nut butter in place of tahini. I have tried this recipe with peanut butter and hazelnut butter. Depending upon the ingredients used the taste of the hummus will vary.

Don’t have nut butter, no problem. Add some roasted nuts like peanuts, cashews, or even seeds like pumpkin, and sesame seeds. Blend, blend, and blend to the desired consistency.

CAN I ADD ANY VEGGIES

Roasted sweet potatoes, beetroots, and carrots make great hummus. 

LEMON OR LIME

Both can be used. Use lemons with caution as they are more acidic than limes.  

HOW TO THICKEN HUMMUS

Sometimes, one accidentally adds more liquid than one should have. Yes, accidents do happen, no need to worry. Add some more tahini and refrigerate for about an hour. It should thicken up nicely.  

The other way I find quite helpful is by adding some almond meals. Yes, an almond meal absorbs additional moisture and thickens the hummus instantly.

HOW TO STORE HUMMUS

Hummus stays fresh for up to a week in the refrigerator. Store it in an air-tight glass container.

Hummus freezes well. Divide individual servings of hummus in a freezer-safe container or Ziploc bag and freeze it. I use an ice tray and freeze the hummus.

Remove the hummus ice cubes and store them in a Ziploc bag.

Defrost and use the freezer hummus the very same day for best results.

Note: The frozen hummus may look a little runny. Simply whisk the hummus it will come to a good texture.

SERVING SUGGESTIONS

Hummus goes well with warm pita bread, pita chips, as a salad dip, or as a side. There are many ways to enjoy this delicious dip.

As a side with falafels, kofta kabobs, or chicken kabobs.

Love the chicken shawarma bowls, a drizzle of hummus tastes amazing.

As part of a mezze, Mediterranean platter along with other sides like tabbouleh, baba ghanoush, or pearl couscous salad.

For breakfast, I like a toast, with a generous spread of hummus, and a sprinkle of everything bagel seasonings.

Pic Shown: Homemade Hummus

 

 

TRIED THIS RECIPE?

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