Ever wonder how to make classic hummus? Is it easy or complicated? From experience I can tell you “it’s so easy”. You won’t even believe how simple it is and how few ingredients it takes to make your own Classic Hummus! This recipe is one that I have been making since I had my 5, almost 6 year old. Wow how time flies with kids right? I started making my own hummus ever since I looked at the ingredients on the back of the store-bought versions and I was astounded at the number of ingredients I could not pronounce or had never heard of. My kids, like most I think, LOVE hummus and veggies and I will do ANYTHING to get my kids to eat their veggies. But I do not want to give them hummus packed with nitrates or chemicals. You guys, when I tried to make my own and realized how EASY it is, I was like “I will NEVER buy store-bought again!”
This hummus is tangy, garlicky, nutty and has this amazing smooth texture that we all want in a HUMMUS! I paired this with Ezekiel bread that I cut into triangles, brushed with olive oil, salt and pepper and just toasted in the oven to get nice and crispy. My kids go crazy for this.
How to make classic hummus?
First step drain and rinse your chickpeas. Did you know that rinsing your beans removes 30% of the sodium? And if you buy “low sodium” it gets rid of almost all of it! Yay! Love that!
Then, the semi-time consuming part, remove the skins from the chickpeas. A very important step, do NOT skip this step. This will make your hummus nice and silky smooth.
Place all of your ingredients:
- Tahini paste
- Salt and pepper
- Olive oil
Into the food processor and pulse until smooth.
And you’re done. Just like that! Now do you believe me? How easy was that?
- 1 15 oz can of chickpeas
- 3 cloves of garlic minced
- The juice of 1 lemon
- 2 Tablespoons of tahini
- 1 Tablespoon olive oil
- Salt and pepper to taste
- Drain and rinse the chickpeas and lay them out on a towel. Place another towel on top of the chickpeas and move the top towel back and forth a few times to loosen up the skins. Discard the skins.
- Place the chickpeas with the skins removed in the food processor.
- Add the remaining ingredients and pulse until fully combined into a creamy hummus and enjoy!
Stores great in the fridge for up to 5 days.
Nutrition Information:Yield: 12 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 65 Total Fat: 3g Saturated Fat: 0g Cholesterol: 0mg Sodium: 122mg Carbohydrates: 11g Fiber: 1g Sugar: 0g Protein: 3g