Hummus

PUBLISHED: Sep 02, 2020 | By: Julie Blanner

A classic 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.

A bowl full of hummus topped with a little olive oil and parsley

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 secret? The flavor profile – the right blend of tahini, lemon, oil and spices; and texture.

A bowl full of homemade hummus sitting on a platter of vegetables for dipping.

Making homemade hummus is easier than you 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!

Close up shot of hummus swirled in a bowl with olive oil on top

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.

A bowl full of homemade hummus sitting on a platter of vegetables for dipping.

Why You’ll Love this Classic Hummus Recipe

  • Quick
  • Easy
  • Freezes Well
  • Customizable
A marble surface full of ingredients to make fresh homemade hummus.

Hummus Ingredients

  • 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. This hummus is so flavorful that the difference is negligible.
  • 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 peanut butter if you prefer. A marble surface with a bottle full of organic tahini.
  • 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 100% real lemon juice.
  • Spices – Cumin or paprika and salt. I like to add a little pepper as well.
A bowl full of hummus topped with a little olive oil and parsley.

Garnish Ideas

  • Fresh Parsley
  • Paprika
  • Chickpeas

Variations

  • 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!
A bowl full of homemade hummus sitting on a platter of vegetables for dipping.

How to Make Hummus

  1. Combine – In a food processor, add chickpeas, tahini, cumin, olive oil, garlic and lemon juice. A food processor full of ingredients to make homemade hummus.
  2. Pulse – Pulse until well combined, scraping down the sides as necessary.A food processor full of ingredients to make homemade hummus. A food processor full of ingredients to make homemade hummus.
  3. Salt to taste. A food processor full of ingredients to make homemade hummus.
  4. 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.) A food processor full of ingredients to make homemade hummus.

Serving Suggestions

  • Red Peppers
  • Carrots
  • Celery
  • Cucumbers
  • Grape Tomatoes
  • Asparagus
  • Pita
  • Pita Chips
  • Tortilla Chips
  • Pretzel Thins
  • Crackers
  • Crostini
A hand reaching into a white bowl full of homemade hummus with a carrot stick.

Recipe Tips

  • 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.

Recipe Shortcuts

  • Canned chickpeas eliminate the step of cooking your chickpeas.
  • Use store bought lemon juice if you don’t have fresh lemons on hand.
A bowl full of homemade hummus sitting on a platter of vegetables for dipping.
What does hummus taste like?

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.

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.
A bowl full of homemade hummus sitting on a platter of vegetables for dipping.

How to Use Hummus

There are so many ways to enjoy hummus!

  • Dip
  • Sandwich Spread
  • Burger Condiment
  • In Wraps (try in a Chicken Wrap)
  • On Fish
  • Mashed Potatoes – Simply swirl in.
  • Deviled Eggs
  • Falfafel
  • 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.
A bowl full of hummus topped with a little olive oil and parsley.

Health Benefits of Hummus

As I’ve mentioned already, adding hummus to your diet is one of the easiest ways to add a protein-packed healthful snack or lunch to your line-up. When I researched the health benefits of hummus, I was blown away by what this simple food can do for our bodies! 

  • Hummus is an excellent source of plant-based protein, providing an average of 7+ grams of protein per 3.5 ounce serving. That kind of protein is not just great as part of a vegan diet- it’s so good for all of us. Protein is essential for growth and immunity.
  • In addition, hummus is packed with nutrients like iron, phosphorus and B vitamins, which is excellent news for people who may find their diet to be lacking. (Vegans and vegetarians can of course especially benefit in this way.)
  • Thanks to those healthy ingredients, hummus help combat chronic inflammation.
  • Hummus is an excellent source of dietary fiber, improving digestive health. It also includes traditional fiber, which can aid in regularity. 
  • With a low glycemic index, it’s perfect for diabetics and those watching their carb intake. 
  • It might even help fight heart disease! Hummus is made with chickpeas and olive oil… both of which are touted for a connection to reduced heart disease.
  • Trying to lose weight? Fiber and protein are the ultimate combination in weight loss. 

Are you convinced yet? Adding hummus to your diet might just be the best thing you can do for yourself this week! 

A bowl full of homemade hummus sitting on a platter of vegetables for dipping.

Dietary Considerations

  • Gluten Free
  • Dairy Free
  • Nut Free
  • Low Carb
  • Vegan

Hungry for more easy recipes? Sign up for my free recipe club and have amazing recipes delivered directly to your inbox each week!

More Easy Hummus Recipes

  • Pesto Hummus
  • White Bean Hummus
  • Black Bean Hummus
A bowl full of hummus topped with a little olive oil and parsley.

Hummus

Julie Blanner
A classic hummus recipe made with a few simple ingredients in minutes! It's fresh, flavorful and easily adaptable!
5 from 1 vote
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Course Appetizer, Side Dish
Cuisine American, Mediterranean
Servings 8
Calories 229 kcal

Ingredients
  

  • 2 cups chickpeas drained
  • ½ cup tahini
  • ¼ cup olive oil
  • 1 lemon juiced
  • 2 cloves garlic peeled
  • 1 tablespoon ground cumin
  • salt to taste

Garnish (Optional)

  • 1 tablespoon parsley fresh, chopped
  • 2 teaspoons olive oil
  • 1/8 teaspoon paprika

Instructions
 

  • 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.)

Garnish (Optional)

  • Using a small spatula or back of a spoon, create a swirl. Drizzle with olive oil. Sprinkle with fresh parsley and paprika.

Notes

Recipe adapted from Mark Bittman via New York Times 

Substitutions

  • 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.

Tips

  • 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 mositure up to four months. 

Nutrition

Calories:229kcalCarbohydrates:15gProtein:6gFat:17gSaturated Fat:2gSodium:10mgPotassium:202mgFiber:4gSugar:2gVitamin A:88IUVitamin C:2mgCalcium:50mgIron:2mg
Keywords how to make hummus, hummus
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Disclosure

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