This classic hummus recipe is so easy to make! It’s creamy and smooth and simply divine. Seriously the only hummus recipe you’ll ever need!
So let’s face it, making hummus is not exactly rocket science. I mean, as long as you have a food processor it’s a pretty basic recipe. But that being said, you know that some hummus is just ‘meh’ while other times you have it and you’re just blown away!
We lived in Dubai for 9 years and had the opportunity to eat a LOT of hummus so I feel like we have a pretty good idea of what really good hummus is.
And this recipe is for really good hummus! And it’s blow your socks off good without any unnecessary steps or overblown techniques. We have a few little tips and tricks that make all the difference (like using a really good quality tahini), but mostly it’s about using the right balance of ingredients and blending it long enough to get it really silky smooth and perfect.
How To Make Hummus
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Start off by soaking the crushed garlic cloves that you’re going to use for this recipe in the freshly squeezed lemon juice. Let that soak for a few minutes while you prepare your other ingredients.
- Drain a can of chickpeas and add the chickpeas to your food processor along with tahini, the garlic and freshly squeezed lemon juice and a little cold water.
- Process until chunky. Add in some salt, cumin, olive oil and a little more water and process again until smooth. Then let the food processor run a few minutes more to get it extra smooth!
Pro Tips To Making The Best Hummus
- Use a great quality tahini. It should taste good on its own. I know tahini has a very specific flavor and it’s not usually eaten off the spoon like peanut butter, but some brands have a much more bitter taste than others. The better the tahini tastes the better your hummus will taste. Soom is a great brand and you can get it on Amazon.
- Soak the crushed garlic in the fresh lemon juice. It will take some of the bite out of the raw garlic without losing any of the flavor.
- Use fresh lemon juice. You definitely want to use freshly squeezed lemon juice here for the best flavors.
- Extra virgin olive oil is a must. Blend it into the hummus and drizzle some more over the top when serving!
- Let the food processor run an extra few minutes. Let it run for a few minutes longer after your hummus is already done. This will make it really smooth and creamy! When it first looks ‘done’ you’ll probably find your hummus is still a little chunky and grainy. To get it really smooth you have to just let it run for a few extra minutes.
How To Serve Hummus
Serve it topped with a drizzle of olive oil, a sprinkle of paprika and sesame seeds and some fresh chopped parsley along with some warmed pita breads for dipping. It’s also great as a dip for fresh raw veggies!
It’s also divine as a spread for sandwiches, spread on toast or as a salad dressing. You can also add it to stews or other savory dishes and it adds amazing creaminess!
It also works as a pasta sauce (thin it out a little more with some extra water) and it’s divine as a topping for baked potatoes!
Storing and Freezing
Freshly made hummus keeps perfectly well in the fridge (covered) for 3 days.
You can also freeze hummus! Use a freezer safe container and don’t fill it all the way to the top as the hummus can expand a little in the freezing process. Let it thaw in the fridge when you’re ready to have it. The Spruce Eats have some great tips for freezing hummus.
Hummus Recipe
Ingredients
For Serving (Optional):
Instructions
- Place the freshly squeezed lemon juice into a bowl or measuring jug and then add the crushed garlic cloves and let the garlic soak in the lemon juice for a few minutes.
- Drain the can of chickpeas and add the chickpeas to the food processor along with the tahini, lemon juice and crushed garlic, and 2 tablespoons of the cold water. Process until chunky.
- Add in the salt, cumin, olive oil and the remaining 2 tablespoons of cold water and process until smooth. Let the food processor run a few minutes more than you think you need so that the hummus can become really smooth.
- Transfer to a serving dish and garnish with a sprinkle of paprika, sesame seeds, a drizzle of olive oil and some fresh chopped parsley. Serve with pita breads or raw veggies for dipping.
Video
Notes
- Soaking the crushed garlic in the fresh lemon juice first will take some of the bite out of the raw garlic without losing any of the flavor. It’s also very important to use freshly squeezed lemon juice.
- It’s very important to use a great quality tahini. It should taste good on its own. Soom is a great brand and you can get it on Amazon.
- Extra virgin olive oil is a must. Blend it into the hummus and drizzle some more over the top when serving.
- Let the food processor run an extra few minutes. Let it run for a few minutes longer than you think you need to. This will result in really smooth hummus.
Keep leftovers in the fridge and enjoy within 3 days. - If you want to use cooked chickpeas (not canned) then this is 1 and 1/2 cups of cooked chickpeas.
Classic recipe very well described and photographed! The problem I have is that my large food processor just won’t blend this small recipe very well! I’ll do a double batch next time. Also would add a little more lemon juice next time… but delicious!
Thanks Jim! Oh yes that makes sense, our food processor isn’t large at all! Thanks for sharing!
Easy and delicious
Thanks so much Amy!
This was so good! And thanks for the tips on getting it really smooth. Really helpful.
So glad to hear Janine! Thanks for the wonderful rating! xo