Here is my classic hummus recipe I am more than happy to share with you. It’s super easy to make, easier than you might expect. I would highly recommend trying this recipe before you buy another store bought container of hummus!
Below, I go over some tips and tricks to maximize the creaminess of hummus, and factors that can help homemade hummus feel and taste more like store bought. I personally don’t use all of these tips in this recipe, because this recipe is intended to be quick and easy, and some of these tips add to the cooking time. But feel free to add these cooking techniques to this recipe if you feel adventurous enough!
Hummus is a great dip or spread. I usually love eating it as a snack with carrots and snap peas. I also love putting it on a slice of bread in the morning or for an evening snack. My friend, Taylor, over at Whisk Averse Baking, makes the best no-knead sourdough bread that would go perfectly with this hummus recipe. You can also use hummus as a condiment for sandwiches to add extra flavor to your meal.
What I love about hummus, is that it’s packed with plant-based protein, and one of the more satiating and satisfying healthy snacks I’ve come to know and love. That’s why I’m super excited to finally share my classic hummus recipe!
- 1 15 oz. can chickpeas or 1 ½ cups
- ¼ cup olive oil
- ¼ cup tahini
- 3 tbs. lemon juice
- 3 cloves garlic roughly chopped
- ½ tbs. cumin
- ¼ cup cold water
- Salt and pepper to taste
- Garnishes: Olive oil, freshly chopped parsley, roasted garlic
- Blend the tahini and lemon juice together in a blender or food processor. Doing this step can ensure an extra creamy hummus.
- Combine the rest of the ingredients into the blender and pulse until smooth.
- You can add the water last if you want more control over how thick or runny you want the hummus to be.
- Serve with carrot sticks, sliced red bell pepper, snap peas or whole grain crackers