Classic Homemade Hummus

This Classic Homemade Hummus is smooth, creamy, and bursting with fresh Mediterranean flavor. With just a few simple ingredients—chickpeas, tahini, lemon, garlic, and olive oil—you can whip up a dip that’s far fresher and more flavorful than anything you’ll find at the store.

Why You’ll Love This Recipe

Homemade hummus is incredibly easy to make, requiring no cooking and just one food processor. It’s endlessly customizable, naturally vegan and gluten-free, and perfect for serving as a snack, appetizer, or part of a mezze platter. The fresh lemon juice brightens the flavor, the tahini adds richness, and the olive oil brings a silky finish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

15 oz can chickpeas, drained and rinsed
½–1 clove garlic
1 heaping tablespoon tahini
1 lemon, juiced
1 teaspoon salt
1 teaspoon pepper
¼ cup extra virgin olive oil, plus more for drizzling

Directions

1. Drain and rinse chickpeas in cold water.

2. Place chickpeas, garlic, tahini, lemon juice, salt, pepper, and olive oil in a food processor.

3. Blend until almost smooth, scraping down the sides as needed.

4. Taste and adjust seasoning or add more lemon juice if desired.

5. Transfer to a serving dish, drizzle with olive oil, and serve with vegetables, crackers, or flatbread.

Servings and timing

Servings: 2
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Calories: 1076 kcal per serving

Variations

• Add roasted red peppers for a smoky-sweet twist.

• Blend in fresh herbs like parsley or cilantro for color and freshness.

• Top with za’atar spice or paprika before serving.

• Swap garlic for roasted garlic for a milder, sweeter flavor.

• Use white beans instead of chickpeas for a creamier texture.

Storage/Reheating

Store hummus in an airtight container in the refrigerator for up to 5 days. Stir before serving, and drizzle with a bit more olive oil if it thickens. Hummus can be frozen for up to 3 months; thaw overnight in the refrigerator and reblend before serving.

FAQs

Can I use dried chickpeas instead of canned?

Yes, cook them until tender before blending for an even creamier hummus.

How do I make hummus extra smooth?

Peel the chickpeas before blending, or blend longer while adding ice-cold water.

Can I make this without tahini?

Yes, substitute with almond butter, cashew butter, or simply omit it for a lighter version.

How do I make it spicier?

Add cayenne pepper, chili flakes, or harissa paste.

What can I serve hummus with?

Pita bread, crackers, fresh vegetables, or as a spread for sandwiches and wraps.

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled can be used in a pinch.

How long does hummus last?

Up to 5 days in the fridge when stored properly.

Can I freeze hummus?

Yes, freeze in a sealed container for up to 3 months and thaw in the fridge before serving.

Why does my hummus taste bitter?

It could be from old or strong tahini; try adding more lemon juice or a pinch of sugar to balance.

Can I add toppings?

Yes, try olive oil, pine nuts, paprika, chopped herbs, or crumbled feta.

Conclusion

Classic Homemade Hummus is a quick, healthy, and flavorful dip that’s easy to make with pantry staples. Whether you enjoy it as a snack, appetizer, or spread, its creamy texture and bright, fresh flavor make it a staple worth keeping in your recipe rotation.

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