An easy homemade hummus recipe that can be used as a dip or spread on wraps or sandwiches. Creamy with hints of garlic, lemon and tahini that pairs perfectly with fresh veggies and whole-grain crackers. You will never want to buy store-bought again once you make this hummus recipe.
Ever wonder how to make classic homemade 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 Hummus!
This recipe is one that I have been making since I had my kids, since I looked at the ingredients on the back of the store-bought versions and was astounded at the number of ingredients I could not pronounce or had never heard of.
Making your own hummus is crazy easy, tastes way better, and is better for you. The fact that you made it yourself and know all of the ingredients in it is really a big huge bonus.
Why you will love this recipe
- Lot’s of great flavors like lemon and garlic
- Literally the best hummus ever! Maybe I am a little biased but it really is quite amazing.
- Super easy to make in only a few steps and like less than 15 minutes (if you peel the chickpeas)
- Great for meal prep for quick snacks or spread on wraps or sandwiches.
- Vegan, gluten-free, vegetarian, all good things!
Ingredients to make this classic homemade hummus recipe
This hummus is tangy, garlicky, nutty and has this amazing smooth texture that we all want in a HUMMUS!
Plus it stores great for up to 5 days, which makes it perfect for meal prepping!!!
Is hummus healthy?
Yes, it is! Hummus is a great healthy snack since it is made with chickpeas that are packed with protein, fiber and lots of vitamins. Adding lemon and garlic also bumps up the nutrition and the flavor.
Pair it with fresh veggies or whole-grain crackers and it is a perfect go-to snack or appetizer you can have on hand at all times.
Do you need to use beans to make hummus?
Chickpeas are needed to make a classic hummus like this recipe, but you can also make bean-free hummus similar to this incredible roasted vegetable dip.
How to make homemade hummus in only a few easy steps
- Drain and rinse the chickpeas if using canned chickpeas, which is what I used.
- Peel the skin off of the chickpeas. Now you can do this, or not do this, that is up to you but I highly recommend it. If you decide to peel the skins off of the chickpeas then it will result in a very smooth classic hummus. Leaving the skins on will result in a chunkier, less smooth hummus. To peel the skins off of the chickpeas: Simply rub or lightly squeeze the chickpea between your fingers and the skins should slide right off. This took me all of 10 minutes to do and was so worth the effort! Then discard the skins.
2. Place all ingredients (chickpeas, tahini, garlic, olive oil, lemon juice, salt and pepper) into the bowl of a food processor and pulse until fully combined, about 30 seconds.
Place all ingredients into the bowl of a food processor. Pulse until smooth
That’s it! Plate and serve with fresh cut veggies like carrots, cucumber, and bell peppers along with some whole-grain crackers and you have a delicious snack any time you need it!
Recipe tips
- I recommend peeling the skin off of the chickpeas. Why? It will result in a much smoother, creamier hummus rather than a chunky, less creamy version. You can also buy uncooked chickpeas and cook them yourself in an instant pot. You will need about 3 cups of uncooked chickpeas.
- You can also make hummus without the tahini (although I highly recommend it) by only using chickpeas, olive oil, garlic, lemon juice, salt, and pepper.
- Add in extras to bump up the flavor. You can add roasted red bell peppers for a roasted red pepper hummus or roasted beets for a beet hummus. Fresh herbs like cilantro and basil are also great additions to this classic hummus recipe.
- How long does hummus last? You can store this hummus in an airtight container in the fridge for 3-5 days.
Did you try this recipe? If you did, then please leave a rating and comment below.
Print
Classic Homemade Hummus – Easy Recipe
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 people 1x
Description
An easy homemade hummus recipe that can be used as a dip or spread on wraps or sandwiches. Creamy with hints of garlic, lemon, and tahini that pairs perfectly with fresh veggies and whole-grain crackers. You will never want to buy store-bought again once you make this hummus recipe.
Ingredients
- 2 (15 oz) cans chickpeas (drained and rinsed)
- 2–3 tbsp olive oil
- 2 tbsp tahini paste
- the juice of 1 lemon (about 2 tablespoons)
- 2 cloves of garlic
- kosher salt and black pepper to taste
- water to thin out (if needed)
Instructions
- Peel the skins off of the chickpeas: Lightly squeeze each chickpea between your fingers and the skins will slide right off. Place the peeled chickpeas into a bowl and discard the skins. This is optional, takes about 10 minutes but is highly recommended for a smoother, silkier hummus.
- Add the chickpeas, olive oil, tahini, lemon juice, garlic, salt and pepper to the bowl of a food processor and pulse until smooth. Stream in more lemon juice or water to thin out. We like a lot of lemon around here so we opt for more lemon juice.
- Serve in a bowl at room temperature with fresh veggies (my fav) and whole-grain crackers. Pita chips are also delicious with this hummus.
Notes
- I recommend peeling the skin off of the chickpeas. Why? It will result in a much smoother, creamier hummus rather than a chunky, less creamy version. You can also buy uncooked chickpeas and cook them yourself in an instant pot. You will need about 3 cups of uncooked chickpeas.
- You can also make hummus without the tahini (although I highly recommend it) by only using chickpeas, olive oil, garlic, lemon juice, salt, and pepper.
- Add in extras to bump up the flavor. You can add roasted red bell peppers for a roasted red pepper hummus or roasted beets for a beet hummus. Fresh herbs like cilantro and basil are also great additions to this classic hummus recipe.
- How long does hummus last? You can store this hummus in an airtight container in the fridge for 3-5 days.
- Category: Appetizer
- Cuisine: Mediterranean
Leave a Reply