Hummus Recipes

Easy Hummus (Better Than Store-Bought)

Homemade hummus is very easy to make and it tastes much better than anything you can buy at the store. If you don’t have any tahini, a paste made from sesame seeds, you can try making it yourself (see our Easy Homemade Tahini Recipe) or leave it out. A chickpea purée without it is still quite delicious. Just add more olive oil. We love serving this with flatbread — here’s our easy flatbread recipe from scratch.

Prep: 10min

Total: 10min

Yield: Makes 6 servings or about 1 1/2 cups

Serving Size: 1/4 cup

Nutrition Facts: servingSize 1/4 cup, calories 190, Protein 6 g, Carbohydrate 18 g, Fiber 5 g, Sugar 3 g, Fat 11 g, Saturated Fat 2 g, Cholesterol 0 mg

Ingredients:

• 1 (15-ounce) can chickpeas or 1 ½ cups (250 grams) cooked chickpeas
• 1/4 cup (60 ml) fresh lemon juice, 1 large lemon
• 1/4 cup (60 ml) well-stirred tahini, see our homemade tahini recipe
• 1 small garlic clove, minced
• 2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
• 1/2 teaspoon ground cumin
• Salt to taste
• 2 to 3 tablespoons (30 to 45 ml) water or aquafaba, see notes
• Dash ground paprika or sumac, for serving

Instruction:

1. In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
2. Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
3. Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
4. Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.

BEST Hummus

Try this hummus recipe once, and you’ll never go back to buying it at the store! Served with fresh veggies and pita, it’s a delicious appetizer or snack.

Prep: 5min

Total: 5min

Ingredients:

• 1½ cups cooked chickpeas (drained and rinsed)
• ⅓ cup smooth tahini*
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice (more to taste)
• 1 garlic clove
• ½ teaspoon sea salt
• 5 tablespoons water (or as needed to blend)
• paprika
• warm pita bread (and/or veggies, for serving)

Instruction:

1. In a high-speed blender, place the chickpeas, tahini, olive oil, lemon juice, garlic, and salt. Use the blender baton to blend until very smooth, adding water as needed to blend, and/or to reach your desired consistency.
2. Transfer to a serving plate, top with desired garnishes and serve with warm pita and veggies, as desired.

BEST Hummus Recipe You Will Surely Use Your Whole Life!

FAQ

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