Hummus is one of those appetizers that I never buy anymore because it's so easy to make at home. This recipe is smooth, creamy, and super flavorful. My choice of chips was warm pita bread and some regular tortilla chips. This is the perfect dip to bring over to share with friends and family!
Can't get enough of tasty appetizers? Try my spinach dip next!
About This Recipe
Hummus is incredibly easy to make at home, and I can't believe more people are not doing it. All you do is combine tahini, chickpeas, olive oil, lemon juice, and seasonings in a blender and blend until smooth. It's really that simple! I think if more people knew how easy it was, no one would be buying it at the store.
For the smoothest and creamiest hummus, I highly recommend using a newer, high-speed blender like a Vitamix. Initially, I tried making it in a food processor, but it turned out kind of rough and grainy. But to be fair, my food processor is really old and super cheap (it's one of the mini KitchenAid 3.5-cup ones). If you have a newer or better one, I think it would be much better.
Key Ingredients
Tahini: Tahini is essentially raw sesame seed butter. The quality of your tahini plays a big role in how your hummus tastes. A cheaper tahini will give a more bitter taste, while a higher-quality tahini gives a less bitter taste. Personally, cheaper tahini has never bothered me, so I usually buy whatever is on sale at the grocery store.
Canned chickpeas: I used one 15-ounce can for this recipe.
Extra virgin olive oil: Olive oil makes hummus more creamy. If you want the creamiest hummus, you can add more olive oil instead of water.
Water: Water is required to blend everything together, and it also affects the consistency of the hummus. If you want a THICK hummus, then use as little water as possible (just enough to get the blend moving). If you want a loose hummus, just add more water.
Lemon juice: The acidity of lemon juice helps neutralize the bitterness from the tahini.
Garlic: I used fresh garlic. You can add less if you prefer the hummus to be less garlicky.
Seasonings: Salt and cumin. Add to your own taste.
Instructions
STEP 1: Add the chickpeas, tahini, olive oil, lemon juice, garlic, salt, and cumin to a blender/food processor. Blend for 1-2 minutes until very smooth and creamy, adding water as needed to blend and/or reach your desired consistency.
The hummus can be stored in the fridge for up to one week. I love serving these with tortilla chips or warm pita bread. You can also use it as a dip for vegetables! It's also 100% vegan.
๐ Recipe
Hummus
Ingredients
- 1 (15-ounce) can chickpeas (rinsed and drained)
- โ cup smooth tahini
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice (plus more to taste)
- 2 cloves garlic
- ยฝ teaspoon salt
- ยฝ teaspoon ground cumin
- 2โ4 tablespoons water (less for thicker consistency; more for looser consistency)
For garnishing
- extra olive oil, paprika/sumac/chili flakes, or parsley
Instructions
- Add the chickpeas, tahini, olive oil, lemon juice, garlic, salt, and cumin to a blender/food processor. Blend for 1-2 minutes until very smooth, adding water as needed to blend and/or reach your desired consistency.
- Transfer to a serving dish and garnish with any of the optional garnishes.
- Serve with pita, chips, veggies, or as a side dish with your favorite Middle Eastern meal. Store leftovers in an airtight container in the fridge for up to one week.
Robin
So delicious and easy to make!