Classic, creamy and ultra-smooth, this easy hummus recipe should be in your arsenal. It is great spread on sandwiches, as a dip with pita bread or chips, and is especially delicious with crunchy raw veggies. Your life needs this protein-rich tasty bean dip!
We have finally arrived at the pivotal moment on Bean Recipes: our super simple, homemade, smooth, creamy and rich easy hummus recipe has arrived!
One of the first comments I received on this site was 'how can you even call yourself a bean recipes website without a hummus recipe?' Even though the site was brand new and barely had 20 recipes on it, I immediately understood their point.
Hummus is a very important food with a long history. I would argue that more people have eaten hummus over the course of history than any other food. It dates back to the 13th century in Egypt. How could I have focused on my black bean recipes and my green bean recipes before tackling hummus?!
What is Hummus?
Now that we have established how important this recipe is, let's discuss exactly what it is.
Hummus is a bean puree made from chickpeas (also called garbanzo beans), tahini (sesame seed paste), lemon juice, garlic, oil and spices. It is a creamy, smooth and dip-able blend of beans with the distinct flavors of tahini.
It's very common in the Middle East, and the word 'hummus' means chickpea in Arabic. Is is also commonly found in Mediterranean cuisine, most notably in Greece.
Turning beans into a dip to serve with flatbread is something we have done for centuries, and we should absolutely keep doing it!
What is tahini?
If tahini is new to you, think of it as peanut butter, but made from sesame seeds instead of peanuts! I prefer tahini made with toasted sesame seeds, though you can use raw tahini if that's what you prefer.
Tahini is a creamy spread that has a toasty nutty flavor, even though sesame is technically a seed.
How to Make Smooth Hummus from Scratch
We're using very simple ingredients and a food processor to make the absolute smoothest hummus from scratch. it is so much better than store-bought. In fact, once you taste this, you'll notice a sour or acidic taste in store-bought versions. You might never buy it again!
While you peruse the ingredient list, please note that I have many variations for you if you don't have all the ingredients. If you are cooking for someone with sesame allergies, please use my hummus recipe without tahini recipe. If you have an aversion to garlic, my hummus without garlic will be what you need.
- Chickpeas. Also called garbanzo beans; we need one 15-ounce can of chickpeas, drained and rinsed. However, be sure to save the liquid from the can! You can use your fingers to rub off some of the skins, but it's truly optional. You can also rub the beans between two kitchen towels to remove some of the skins, if you want a truly super smooth hummus. We, however, find the difference negligible.
- Lemon Juice. I think freshly squeezed tastes best, but bottled is fine, too.
- Tahini. A thick paste made of sesame seeds. Make sure the ingredient list only contains sesame seeds and stir it very well before measuring and using.
- Olive Oil. I like extra virgin olive oil here because we're eating this dip raw.
- Salt. Fine sea salt, for measuring.
- Water. We will be thinning this recipe slightly by blending it with warm water, but I often like to use the liquid from the can of chickpeas here instead.
- Gather all ingredients, and have ready the food processor or blender you will use to blend it.
2. Add the chickpeas, garlic clove, salt, lemon juice, tahini and olive oil to the bowl of the food processor.
3. Puree everything until smooth, and then slowly drizzle in the water or liquid from the can of chickpeas. I prefer the liquid from the can, but you can use warm water if you don't have it.
4. After pureeing for a few minutes, give it a taste with whatever you're serving it with, and add more lemon juice, olive oil or salt to your liking. Scrape the mixture from the bowl, and serve immediately or cover and refrigerate up to 24 hours before serving.
What to Serve with Hummus:
- Crispy pita chips are salty and great for dipping.
- Soft pita bread is best for scooping, especially when both are warm.
- Spread it on a sandwich instead of mayo for a protein boost.
- Raw vegetables, like carrots, celery sticks, or even radishes.
- Any type of cracker you like, especially one with sesame seeds.
- I love a scoop on a Greek salad.
You can absolutely go through a can of chickpeas and pop all of them out of their thin papery skins by hand, or by rubbing them between two dry kitchen towels. In our experience, it's just not worth it, though. It will be slightly smoother, but when I serve it with crunchy pita chips or vegetables, I don't notice the extra smoothness! If I were using this as a sandwich spread, I would take the time to make it extra smooth to mimic mayo.
Oh yes, and I happen to think it's the most delicious way to eat it! I love it slightly warmed with warm pita bread for dipping. It's so comforting! To heat, gently heat in a microwave and stir frequently. Don't boil or over-heat.
No, hummus cannot be left out, as it contains fresh ingredients that need to be refrigerated. It can definitely go bad. According to all food safety standards, 4 hours is the maximum amount of time that prepared foods can sit out before needing to be refrigerated. Keep an eye on it, and refrigerate it so you don't waste the batch.
Diet is so personal. I've seen reasons why it is bad for you, and reasons why it is good for you. For me personally, I think this plant-based protein-rich snack is good for you. The antioxidant properties of the olive oil and garlic are great in anyone's diet. Check out the recipe card below for the full nutritional information.
Other Hummus Recipes
- 1 15-ounce can of chickpeas, drained and rinsed
- ½ teaspoon salt, plus more to taste
- 1 tablespoon fresh lemon juice
- ¼ cup tahini
- 1 clove garlic
- 2 tablespoons warm water (or liquid from the can of chickpeas)
- 1 tablespoon olive oil, plus more for garnish
- Gather all ingredients and have ready a food processor or blender.
- Place the chickpeas, salt, lemon juice, tahini, garlic and one tablespoon of the olive oil in the bowl of the food processor.
- Puree for 1 minute, until starting to become smooth, and then drizzle in warm water or an equal amount of liquid from the can of chickpeas.
- Continue to puree for another minutes, scraping down the sides as necessary. Then, give it a taste using whatever you're serving it with, a salty pita or a plain vegetable. Adjust the seasonings to your taste, adding more salt, lemon juice or olive oil to your preference. Serve with your favorite dippers.
Chickpeas: Can be labeled garbanzo beans; we need one 15-ounce can of chickpeas. You need to drain and rinse them, however, be sure to save the liquid from the can!
Tahini: A thick puree slash paste made of sesame seeds. Make sure the ingredient list only says 'sesame seeds,' and stir it very well before measuring and using. I prefer toasted tahini.
Olive Oil:Extra virgin olive oil is my choice since we're not cooking.
Warm Water. You can add warm water during blending, but I prefer to use the liquid from the can of chickpeas here instead. Save it when you drain the beans!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 196Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 478mgCarbohydrates: 22gFiber: 6gSugar: 3gProtein: 8g