Few dips receive as much praise as hummus. And for good reason! It has a creamy and fluffy texture that makes it perfect for clinging to all sorts of things from pita bread to raw veggies. Along with a zippy fresh taste that brightens up any dish that it’s added to. And while you can easily purchase premade hummus everywhere these days, you really can’t beat homemade hummus.
It’s made out of a few simple ingredients like chickpeas, tahini, lemon juice, garlic, and olive oil. And all you really have to do is blend these ingredients together in a food processor until everything is smooth and incorporated.
Trust me our recipe for hummus is incredibly easy to make. And once you try it out for yourself you will never go back to the store-bought stuff.
Tips, Tricks & Suggestions
- Canned vs dried chickpeas? Hummus elitists will insist that the best hummus is made from cooking your own dried chickpeas. However, I have made plenty of hummus from both canned and dried chickpeas and have never really noticed a difference. And since canned chickpeas are much more convenient, that’s what I prefer. But if you still want to boil your own chickpeas you can. If you do you will need roughly 1½ cups of cooked chickpeas for this recipe.
- Removing the skins from your chickpeas is entirely optional, but highly recommended. Not only do they lack taste, but they are also fairly fibrous. And if left on they will result in a grainier dip.
- This recipe can easily be jazzed up by adding in additional ingredients. For example, you can add 1 sliced avocado for avocado hummus. Half a jar of drained roasted red peppers for a roasted red pepper hummus. Or even swap out the chickpeas for a can of black beans for black bean hummus. Really the possibilities are endless.
- You can eat your hummus right after making it, but it will taste much better if you let it sit for a couple of hours. You can also make it a day ahead of time as it will last 3 to 4 days if refrigerated.
Hummus Recipe
Total time: 10 minutes
Servings: 1½ Cups of hummus
Ingredients
15 oz. Can of chickpeas, drained and rinsed
¼ Cup of tahini
Juice from 1 large lemon
1 garlic clove, roughly chopped
2 Tablespoons of extra virgin olive oil
½ Teaspoon of salt, plus more to taste
¼ Teaspoon of ground cumin, optional
3 to 4 Ice cubes
For garnish:
Extra virgin olive oil
Ground sumac
Ground cumin
Instructions
- (Optional) Remove the chickpea skins: Place the chickpeas into a large bowl and cover them with water. Use your hands to agitate the chickpeas for a couple of minutes or until the skins start to release from the chickpeas. Let it sit for another minute, and most of the skins should float above the chickpeas for easy removal.
Once most of the skins are removed, drain the chickpeas and set them aside.
- Blend the ingredients: Add all of the ingredients for the hummus, except the ice cubs, to a large food processor.
Process the ingredients for a minute until it breaks down into a paste. Add in 1 ice cube and blend the hummus for an additional minute.
Keep blending and add 1 ice cube per minute until the hummus is smooth.
Taste, and add additional salt, lemon juice, or cumin to your taste.
- (Optional) Let the hummus sit in your fridge for a couple of hours to let the flavors blend together.
- Pour the hummus into a walled plate and use the backside of a spoon to smooth it out. Sprinkle on sumac and cumin, and drizzle olive oil over top. Enjoy!
Hummus Recipe
Ingredients
- 15 oz. Can of chickpeas drained and rinsed
- ¼ Cup of tahini
- Juice from 1 large lemon
- 1 garlic clove roughly chopped
- 2 Tablespoons of extra virgin olive oil
- ½ Teaspoon of salt plus more to taste
- ¼ Teaspoon of ground cumin optional
- 3 to 4 Ice cubes
For garnish:
- Extra virgin olive oil
- Ground sumac
- Ground cumin
Instructions
- (Optional) Remove the chickpea skins: Place the chickpeas into a large bowl and cover them with water. Use your hands to agitate the chickpeas for a couple of minutes or until the skins start to release from the chickpeas. Let it sit for another minute, and most of the skins should float above the chickpeas for easy removal. Once most of the skins are removed, drain the chickpeas and set them aside.
- Blend the hummus ingredients: Add all of the ingredients for the hummus, except the ice cubs, to a large food processor. Process the ingredients for a minute until it breaks down into a paste. Add in 1 ice cube and blend the hummus for an additional minute. Keep blending and add 1 ice cube per minute until the hummus is smooth to your liking. Taste the hummus, and add additional salt, lemon juice, or cumin to your taste.
- (Optional) Let the hummus sit in your fridge for a couple of hours to let the flavors blend together.
- Pour the hummus into a walled plate and use the backside of a spoon to smooth it out. Sprinkle on sumac and cumin, and drizzle olive oil over top. Enjoy!
