Easy Hummus Recipe
This easy hummus recipe is truly a favorite. We start by boiling canned chickpeas until they're super soft which makes the most luscious and creamy hummus ever. This hummus recipe is met by rave reviews every time. You'll love it!
I've got my all-time FAVORITE hummus recipe to share with you today. While this is easy to make (like most hummus recipes) I have a special trick for making it the creamiest hummus you will ever eat. ← not exaggerating at all.
What makes this hummus recipe so special
- We start by boiling canned chickpeas. Yes, boiling them. This extra little step will breakdown the chickpeas and turn your hummus into something truly magical.
- Lots of tahini. This is the ingredient that transforms mashed chickpeas into the dip of your dream. The flavor is amazing and it adds another layer of creaminess. And we all know that there's no such thing as too creamy where hummus is concerned.
- A little ground cumin. You won't find this in all hummus recipes, but I swear to you that it really kicks up the flavor.
- Just the right amount of lemon and garlic bring it all together.
- It's an amazing base recipe that you can get creative with. Try adding some pesto for a pesto hummus or pumpkin for a pumpkin hummus. Let your imagination run wild!
How to make hummus
Making hummus can be as simple as throwing the ingredients into your food processor and turning it on. But if you want to make THE BEST HUMMUS, then you need to do one more step.
To make the creamiest hummus, we need to start with super soft chickpeas. If you cook your own chickpeas, you can simply boil them for a longer time. But I never think far enough ahead to soak and boil my chickpeas; I always reach for a can. To make them softer, simply pour the can into a pot and boil the chickpeas for about 15 minutes.
That one little step will transform your hummus into the most creamy and silky thing ever.
- Start by boiling your canned chickpeas until they are super soft. Then drain off any liquid and let them cool for a few minutes.
- Add the soft chickpeas, tahini, lemon juice, garlic, and salt to your food processor and blend them together.
- Now slowly drizzle in about half a cup of cold water. Once the hummus is unbelievably creamy, it's ready to eat!
What ingredients are in hummus
Hummus is the Arabic word for chickpeas, so it's no surprise that they are the star of the show. The other hummus ingredients are:
- Tahini
- Lemon juice
- Garlic
- Salt
I like to add a little ground cumin as I think it makes the hummus taste extra special. Also, adding some water will help thin the hummus and make it extra creamy.
Can I make hummus without tahini?
Technically, yes you can make hummus without tahini. But I wouldn't recommend it. Tahini is what transforms mashed chickpeas into hummus. It gives it the hummus flavor that you're looking for. It also adds another layer of creaminess.
If you don't have tahini on hand, you can substitute some extra olive oil, which will help boost the creaminess. A little drizzle of toasted sesame oil can boost the flavor of the hummus. Just be careful not to add too much as the flavor is potent.
Or if you have toasted sesame seeds and a high-powered blender, you can make your own tahini.
This is my favorite tahini. ← Not an affiliate link. We just really love the flavor!
How long does hummus last in the fridge?
Homemade hummus lasts for 4-5 days in the fridge. Make sure to store it in a sealed container so it remains fresh.
Can you freeze hummus
Yes! Hummus freezes very well. Pack it in individual serving sizes in freezer containers and use it within 3 months.
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Best Hummus Recipes
- Pesto Hummus with Homemade Pita Chips
- Creamy Pumpkin Hummus
- Roasted Beet Hummus
- Creamy Cauliflower Hummus
- Spicy Harissa Hummus
Easy Hummus Recipe
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- 2 15-ounce cans of chickpeas
- ¾ cup tahini
- ⅓ cup lemon juice
- 2 teaspoons sea salt
- 1 teaspoon ground cumin
- 2-3 large garlic cloves, very finely minced
- ½ cup cold water
Instructions
- Pour the chickpeas and the liquid in the cans into a small pot and bring it to a boil. Continue to boil for 15 mintues, adding water if the pot looks too dry. Drain and set aside to cool.2 15-ounce cans of chickpeas
- Add the soft chickpeas, tahini, lemon juice, salt, cumin, and garlic to a food processor. Blend on high until smooth.¾ cup tahini, ⅓ cup lemon juice, 2 teaspoons sea salt, 1 teaspoon ground cumin, 2-3 large garlic cloves
- Slowly drizzle in about a ½ cup of water. You may not need all of it. Once the hummus is super creamy, it's ready to eat.
Notes
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One of my roommates has never tried hummus in her life (WHAT?!) and bought something store-bought for her first try. Don’t know if you agree, but she totally should have made a recipe at home! It’s cheat, easy, efficient, and WAY tastier. Don’t get me wrong, I love my beet hummus from Whole Foods but there’s something more toasty and fresh about homemade hummus. We made a similar recipe like this for a Food Science lab a few years ago and it didn’t last long at all! SO YUMMY!
Seriously? I didn’t know there was anyone in the world who hasn’t tried hummus! You need to introduce her!
I put cumin in mine too, along with some cayenne pepper, Penzeys Turkish spice, ground coriander, salt and pepper. Imparts a lot of flavor. And I use the aquafaba instead of water.
But instead of boiling the cooked beans to get the extra creaminess, I start by putting everything in my food processor. Once everything is processed, I transfer the whole batch into my vitamix. Makes it super smooth.
A Vitamix does work great for smooth hummus!