Classic Hummus

This classic hummus is a creamy, smooth, and flavorful dip made from blended chickpeas, tahini, fresh lemon juice, garlic, and olive oil. It's lightly seasoned with cumin and salt, offering a nutty, tangy taste.

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Prep

10 minutes

Cook

0 minutes

Total

10 minutes

Serves

people

Author

Cody Landry

Additions and Variations of Hummus:

Roasted Red Pepper Hummus: Add 1/2 cup roasted red bell peppers and blend for a sweet, smoky flavor.
Garlic Hummus: Increase the garlic to 3-4 cloves for a stronger garlic flavor.
Spicy Hummus: Add 1-2 teaspoons of sriracha, cayenne pepper, or harissa for a kick of heat.
Herbed Hummus: Blend in fresh herbs like parsley, cilantro, or basil for a vibrant, green hummus.
Sun-Dried Tomato Hummus: Add 1/4 cup sun-dried tomatoes for a tangy twist.
Olive Hummus: Mix in 1/3 cup chopped kalamata or green olives for a salty, briny flavor.
Avocado Hummus: Add 1 ripe avocado for a creamier, richer hummus.
Beet Hummus: Blend in 1 small roasted beet for a bright pink color and earthy taste.
Pesto Hummus: Mix in 2-3 tablespoons of your favorite pesto for a basil and pine nut flavor.

What to Dip in Hummus:

Vegetables: Carrot sticks, cucumber slices, bell pepper strips, celery, cherry tomatoes, radishes, or snap peas
Pita Bread/Chips: Warm pita bread, pita chips, or naan
Crackers: Whole grain crackers, pretzel sticks, or rice cakes
Breadsticks: Crunchy breadsticks for a satisfying dip
Tortilla Chips: Great for a bit of added crunch
Fresh Fruits: Slices of apple or pear (surprisingly good with hummus!)
Roasted Vegetables: Roasted cauliflower or Brussels sprouts

How Long Does Fresh Hummus Keep?

Refrigerator: Homemade hummus can be stored in an airtight container in the refrigerator for up to 4-5 days. If it starts to develop a sour smell, change in texture, or discoloration, it’s best to discard it.
Freezer: You can freeze hummus for up to 3 months. Store it in a freezer-safe container, leaving a bit of room at the top as it may expand. Thaw in the refrigerator overnight and stir well before serving.

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Ingredients

1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed

1/4 cup fresh lemon juice (about 1 large lemon)

1/4 cup tahini

1 small garlic clove, minced

2 tablespoons olive oil, plus more for serving

1/2 teaspoon ground cumin

1/2 teaspoon salt

2-4 tablespoons water (adjust for desired consistency)

Paprika and extra olive oil for garnish (optional)

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Directions

Blend Tahini and Lemon Juice: In a food processor, combine the tahini and lemon juice. Process for about 1 minute until creamy and well blended.
Add Garlic, Olive Oil, and Spices: Add the minced garlic, olive oil, cumin, and salt to the tahini mixture. Process for 30 seconds, scraping down the sides as needed.
Add Chickpeas: Add half of the chickpeas to the food processor and blend for 1 minute. Scrape down the sides, then add the remaining chickpeas and blend until thick and smooth, about 1-2 more minutes.
Adjust Consistency: Slowly add 2-4 tablespoons of water, one tablespoon at a time, until the hummus reaches your desired consistency.
Serve: Transfer the hummus to a bowl, drizzle with olive oil, and sprinkle with paprika for garnish if desired.