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.
- 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)
- 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.
- 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