This is the best easy hummus recipe made with a few simple ingredients in minutes! It’s fresh, flavorful and easily adaptable!
Several years ago, Chris became hooked on eating hummus daily for lunch. It’s quick, easy and full of protein. Rather than purchasing pre-packaged hummus, I have perfected making an amazing hummus that is packed full of flavor.
For years I didn’t realize my love for hummus. Shortly after college we started going to a little Mediterranean restaurant who offered an array of hummus that kept me craving more!
If you think you don’t love hummus, I promise you’ll want to stick around for this recipe. Store bought hummus is a total disappointment once you’ve had fresh homemade hummus. You’ll never go back!
The flavor profile – the right blend of tahini, lemon, oil and spices; and texture.
What’s the secret? The flavor profile – it’s the right blend of tahini, lemon, oil, spices and texture.
Making this easy hummus recipe is simpler than you might think! In just five minutes from start to finish you can have an incredible appetizer or snack. It refrigerates and freezes incredibly well, making it easy to make in advance and pack for lunches.
While you can boil chickpeas, you can save yourself the time and stress and achieve the same great texture and flavor without!
What is Hummus?
Hummus is a deliciously creamy dip that originated in the Middle East. This delicious dip has earned its reputation as a fabulously healthy, protein-packed way to eat clean!
In fact, it’s made with a few super foods that help give it that burst of nutrition! It’s got chickpeas, sesame paste (also known as tahini), garlic, and olive oil in its most traditional and basic format.
Ingredients and Substitutions
- Chickpeas – Chickpeas (also known as garbanzo beans) are the classic base for hummus (you’ll see this substituted with a lot of my variations). You can use cooked chick peas or canned interchangeably.
- Tahini – Tahini is a paste made from grinding up hulled sesame seeds with oil. Its creamy texture is synonymous with traditional hummus. You can make your own, or purchase a high quality tahini since it’s the star of the show. You can omit tahini or replace with sesame oil if you prefer.
- Olive Oil – Adds moisture and flavor to the hummus and makes a beautiful garnish when swirled on top.
- Garlic – Fresh garlic cloves purée with chickpeas and add robust flavor. You can add more or less to your preference.
- Lemon Juice – Fresh squeezed lemon juice adds bright flavor. In a pinch you can substitute with bottled 100% real lemon juice.
- Spices – Cumin or paprika and salt. I like to add a little pepper as well.
- Spice it up with a teaspoon of chili powder.
- Add red pepper flakes for a little kick.
- Beans add another layer of flavor and fiber for a healthy addition to your hummus- replace half of your chickpeas with black beans or white beans and proceed as directed.
- Add roasted red peppers on top (or mixed in) for a sweet and savory addition.
- Add slices of jalapeños on top for a lively spin!
- Fresh Parsley
How to Make Hummus
- Combine – In a food processor, add chickpeas, tahini, cumin, olive oil, garlic and lemon juice.
- Pulse – Pulse until well combined, scraping down the sides as necessary.
- Salt to taste.
- Desired Consistency – Add more lemon juice or one tablespoon of ice cold water at a time to achieve the desired consistency. (As the food processor is running, adding a drizzle at a time.)
- Optional: Cook your canned chickpeas before you make your hummus. I know this seems redundant because the canned chickpeas are already cooked. However, adding your drained chickpeas to a simmering pot of water on the stove and draining afterwards can give you a slightly smoother result. Some brands of canned chickpeas just seem to be a little under-cooked.
- Make sure your chickpeas are fully blended before moving forward with the recipe. You don’t want any remaining bits so keep the food processor going for a few minutes! This is a huge factor in achieving the perfect, light, luscious and silky hummus that we all crave, especially when working with a small food processor (like mine).
- Use very cold water to add to your recipe as you blend to achieve the consistency you desire.
Frequently Asked Questions
It’s the consistency of mayonnaise, but with a rich and garlicky kick that creates a truly creamy, delicious dip. This hummus isn’t spicy, it’s just fresh, bright and vibrant with a citrus note from the lemon.
Use almond butter, cashew butter, sunflower butter, or even peanut butter. You can also just substitute with sesame oil.
- Canned chickpeas eliminate the step of cooking your chickpeas.
- Use store bought lemon juice if you don’t have fresh lemons on hand.
Use your classic hummus as a traditional dip, and make it your own with your choice of creative dippers!
- Red Peppers
- Grape Tomatoes
- Pita Chips
- Tortilla Chips
- Pretzel Thins
More Ways to Use Hummus
There are so many ways to enjoy hummus. It’s more than a dip, it’s a way of life!
- Sandwich Spread
- Burger Condiment
- In Wraps (try in a Chicken Wrap)
- On Fish
- Mashed Potatoes – Simply swirl in.
- Deviled Eggs
- Salad Dressing (just add oil and lemon juice to thin)
- Toast – Spread onto toast and top with your favorite veggies and herbs.
- Hummus Cups – Fill phyllo cups with hummus and top with cucumber and pea shoots.
How to Store
- At Room Temperature – Don’t leave your hummus out on the counter for more than four hours, max.
- Refrigerate – Homemade hummus can be kept in the refrigerator in an airtight container for up to seven days but is always best when consumed fresh.
- Freeze – Freeze hummus in small batches in an airtight container with a layer of olive oil at the top for up to four months. It’s safe beyond that time frame for a bit longer, but will start to lose flavor and freshness. To thaw, transfer to refrigerator for 24 hours and remove 30 minutes before serving.
- Gluten Free
- Dairy Free
- Nut Free
- Low Carb
- 1 tablespoon parsley fresh, chopped
- 2 teaspoons olive oil
- ⅛ teaspoon paprika
- In a food processor, add chickpeas, tahini, cumin, olive oil, garlic and lemon juice.
- Pulse until well combined, scraping down the sides as necessary.
- Salt to taste. Adjust as necessary.
- Add more lemon juice or a tablespoon of ice cold water at a time to achieve the desired consistency. (As the food processor is running, adding a drizzle at a time.)
- Using a small spatula or back of a spoon, create a swirl. Drizzle with olive oil. Sprinkle with fresh parsley and paprika.
- Chickpeas – Also known as garbanzo beans, can be substituted with black beans or white beans for a different flavor profile.
- Tahini – Store bought, homemade, omit or replace with peanut butter if you prefer.
- Garlic – Substitute with 2 tablespoons minced garlic.
- Lemon Juice – Substitute with 2 tablespoons lemon juice.
- Spices – Mix it up! It’s typically made with cumin or paprika but you can try red pepper flakes or jalapeños.
- Make sure your chickpeas are fully blended before moving forward with the recipe. Keep the food processor going for a few minutes!
- Use ice cold water to add to your recipe as you blend to achieve the consistency you desire.
How to Store
- Refrigerate – Homemade hummus can be kept in the refrigerator in an airtight container for up to seven days.
- Freeze – Freeze hummus in an airtight container with a layer of olive oil to seal in moisture up to four months.
Estimated nutrition information is provided as a courtesy and is not guaranteed.