Print

The Best Classic Homemade Hummus

A bowl of hummus being drizzled with extra virgin olive oil.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This homemade hummus recipe is super easy to make and comes together in just a few minutes. It is creamy and delicious! And, it’s the perfect dip appetizer or add-on to sandwiches, wraps and salads.

Ingredients

  • 1 can Organic Garbanzo Beans (i.e. Chickpeas), drained and rinsed
  • 1/3 cup Mighty Sesame Co. Organic Tahini (Creamy, Squeezable & Ready)
  • 1-2 Lemons, freshly squeezed juice (I used 1 1/2)
  • 2 Garlic Cloves, minced
  • 1/2 tsp Himalayan Pink Salt, Fine Grain 
  • 4 tbsp Cold Water, or more
  • Extra Virgin Olive Oil (good quality), for drizzling
  • Add-ons: Warm pita bread, naan, crackers, veggies

Instructions

  1. Purée: To a food processor, add the garbanzo beans and purée until they become powder-like; scraping the sides down if necessary.
  2. Blend: Add the tahini, lemon juice, garlic and salt and blend. While blending, through the top, pour one tablespoon of water in at a time. Continue blending for about 3-5 minutes.
  3. Taste for seasoning: Taste and adjust by adding more lemon juice or salt.
  4. Drizzle: Remove the hummus to a bowl and lightly drizzle with some olive oil and spices of choice (paprika, cumin, fresh herbs, etc. etc.).
  5. How to serve: Serve cold or at room temperature. Enjoy with naan, pita bread, crackers and/or your favorite veggies.

Equipment

Notes

  • If possible, use all organic ingredients. 
  • Fresh Lemon Juice: There is no substitution here. Since there are only a handful of ingredients for this recipe, we need to use the best and freshest.
  • Garlic: For this recipe, please use fresh garlic for the best flavor. The garlic in the jar just won’t give the same great taste. Heads up: if your garlic bulb is dry and comes apart easily that means it’s not fresh, and you need to buy another one.
  • Cold Water: This ingredient is crucial in making a creamy and fluffy hummus. It is a must! So either use really cold water, or add some ice cubes to your water. (I use approximately four tablespoons here, but you may need more).
  • Preparation: If making for a group, maybe remove the skins first. However, if it’s just a snack or appetizer for your home, feel free to leave the skins on. (Removing the skins just yields to an even more smooth texture).
  • Leftovers: Store in an airtight container in the refrigerator for up to a week, or you can freeze it as well. Just make sure you leave enough room in the container, because the contents will expand. Frozen hummus will last up to 3 months.

Find it online: https://www.alifedelicious.com/the-best-classic-homemade-hummus/