Hummus is one of our favorite dips! The kids love it just as much as my husband and I do. The best part is that it’s a healthy choice you can feel good about. Hummus is made with chickpeas which are a natural source of antioxidants. Plus, it’s full of fiber so this snack will really tame your hunger. Fresh homemade hummus is head and shoulders above generic grocery store hummus!
Best Hummus Recipe
Once you make the best hummus recipe, you’re never going to buy it pre-made again. Made with real ingredients, you can feel good about serving it and eating it. When everyone wants a snack or you’re having friends and family over for the big game or a holiday, hummus is the perfect people-pleaser!
Easy Hummus Recipe
One of the best things about making homemade hummus is that it’s so easy. It takes just 15 minutes and only requires your blender to combine the 7 ingredients. You’ll have it ready faster than going to the store to pick it up!
Homemade Hummus Ingredients
- Chickpeas – The star of the hummus show! If you want your hummus creamier, you can peel them, but you don’t have to if you don’t want to. Garbanzo beans can also be used as a substitute if you cannot find chickpeas.
- Fresh lemon juice – For that lovely acidity!
- Tahini – This condiment, made from sesame seeds, can be enjoyed on its own, but it is essential in making any authentic hummus recipe with tahini.
- Garlic – One of the best ways to add that kick of flavor to any garlic hummus recipe.
- Olive oil – Used in the blending of the hummus as well as on top as is traditionally served.
What is hummus?
Hummus is used as a dip or spread, made with mashed chickpeas that get blended along with lemon juice, tahini, and garlic. Olive oil is often used as well, particularly drizzled on top. Garnishes can vary from simple fresh parsley to ground herbs, nuts, and seeds. It originated from the Middle East and has been a popular dish ever since.
What is traditional hummus made of?
Traditional hummus is made with blended chickpeas, tahini, garlic, fresh lemon juice, and sea salt. It is topped with extra virgin olive oil and usually fresh parsley.
How Do You Make Hummus from Scratch?
There’s no magic or mystery to making authentic hummus. Simply open your cans of chickpeas, add them to the blender along with the other ingredients, and blend until it’s smooth and creamy. You’ll then scoop it into a bowl and add a drizzle of olive oil and garnish it off with fresh parsley and ground sumac.
Words cannot express hummus I love you.
Expert Tips and Tricks for the Perfect Hummus
- Save that chickpea water – Known as “aquafaba,” it gives your hummus a more concentrated flavor rather than just adding water. Also, add liquid back in slowly. This will ensure you get that perfect texture of smoother hummus that’s creamy and delightful.
- Quality is key – Choose the best ingredients each time and you will never be disappointed with your own homemade hummus.
Hummus Recipe Variations
There are tons of ways to vary your hummus. I recommend making it once the original way and getting a feel for it. Then you can fine-tune it with your own favorite things like sun dried tomatoes, roasted red peppers, pesto, roasted garlic, spinach and feta, and plenty more. It’s so much fun to get creative with hummus!
How do you make hummus taste better?
Taste is definitely in the mouth of the beholder for hummus. Whether you want to adjust your homemade version or one you’ve gotten from the store, you can add Greek yogurt, fresh lemon juice, more tahini, herb oil, chives, rosemary, ground cumin, toasted pine nuts or anything else fresh and lively.
Do chickpeas need to be cooked for hummus?
If you buy the canned chickpeas, you will not need to cook them. If you bought dry chickpeas and you don’t have time to soak them overnight in cold water, you can boil them for 30 minutes on the stove top with some baking soda to help breakdown the chickpea skins, cool them, and then they will be ready. Alternatively, you can use a pressure cooker to cook them as well.
Is hummus vegan?
Yes, hummus is completely vegan so everyone can enjoy it.
Is hummus fattening or good for you?
The good news is that this is a healthy hummus recipe since it has good fats from the olive oil and tahini. It also has lots of plant-based protein and fiber which will keep you fuller longer, making it a great snack.
Why is my homemade hummus bitter?
If your hummus tastes bitter, you’re not using enough tahini or using the right brand. You can always make this hummus recipe without tahini, but tahini is what makes it authentic to traditional hummus.
What can be used instead of tahini in hummus?
You can make homemade hummus without tahini. Replace it with any nut butter such as cashew or almond. Sunflower seed butter is a nice replacement for tahini. Sesame oil and sesame seeds may be used instead of hummus as well.
Which tahini is best for hummus?
Joyva Sesame Tahini is what I used in this recipe. It’s salty and savory, perfect for a traditional hummus recipe.
What to Serve with Hummus?
Pita bread or chips are always a good thing to scoop up creamy hummus with. You can also cut up fresh veggies like carrots, celery, cucumbers, and bell peppers to dunk into your homemade hummus. Try using your hummus on sandwiches and in wraps too for a healthier way to bring them together.
How to Store Hummus?
You’ll need to keep your homemade hummus refrigerated. Use a good airtight container and you can count on it for about 4 to 7 days. You can also freeze hummus if you keep it in a heavy-duty freezer bag.
Can you freeze hummus?
Yes, you can freeze hummus. Just put it in an airtight container that is freezer-safe. Don’t fill it all the way to the top either since it will expand during the freezing process.
Classic Homemade Hummus Recipe
- 2 15oz can of chickpeas
- 4-5 fresh lemons
- 3 garlic cloves
- 1 tsp salt
- 3/4 cup tahini
- 1/2 cup olive oil
- 1/4 tsp ground sumac (garnish)
- Put the chickpeas, lemon juice, garlic, salt, tahini, and half of the olive oil into a food processor and blend. Add in about 1/4 cup of the aquafaba and remaining olive oil until a smooth, creamy consistency is reached.
- Garnish with an extra drizzle of olive oil, ground sumac, and parsley. Serve with pita triangles.
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