This Easy Hummus is homemade and super quick to put together. It’s creamy, rich, garlicky and super fresh, totally dip worthy!
One of my favorite dips or spread for wraps is hummus. This recipe is a pretty classic basic recipe, one you cannot go wrong with. All you need are a handful of ingredients and a food processor, can it get any easier?
It really is one of the easiest dips you can make and it’s so delicious with fresh ingredients. Homemade hummus is the way to go because you know what you’re putting in it and you can adjust it to your taste buds. That’s the beauty of making it yourself, you can play around with the recipe, add a bit more lemon juice, a bit more garlic, less paprika, more cumin, it’s all up to you.
What Is Hummus
Hummus is a Middle Eastern spread or dip that is made from chickpeas and tahini as the base. Other ingredients are added to it to flavor it such as lemon juice, garlic and cumin. Not only is hummus delicious and versatile but it’s packed with lots of nutrients, so it’s good for you as well as being the tastiest spread around!
What Is Tahini?
Tahini is essentially a condiment or a sauce made up of ground sesame seeds and oil. It’s popular in some Middle Eastern, Mediterranean, and North African cusines. You’re going to want to look for tahini that pours. Pourable tahini is higher quality more authentic tahini!
Ingredients In Easy Hummus
- Chickpeas – You’ll only need 1 can of chickpeas for this, so I recommend buying the best chickpeas you can afford, such as a can of good organic chickpeas.
- Olive oil – We’re busting out some nice stuff today, since we’re not cooking this dish and it’s super simple, we want quality.
- Spices – Ground cumin and smoked paprika.
- Garlic – I love garlic in hummus, it really does give it a great flavor, so feel free to double the garlic if you love it as much as I do!
- Seasoning – Salt and pepper.
- Lemon Juice – freshly squeezed is always best!
- Tahini Paste – this is a paste made from sesame seeds. I recommend buying a good quality tahini, especially if you plan to make hummus often. Look for runny tahini that can be poured.
- Water – you need water to adjust the consistency and texture of your hummus. If it’s too thick add a bit more water to smooth it out.
- Garnish – Smoked paprika, a drizzle of olive oil, and chopped fresh parsley.
How To Make Easy Hummus
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Prepare the chickpeas: Reserve the liquid from the chickpeas as you will need to add some to the hummus to thin it out a bit as necessary.
- Assemble the hummus: In a food processor add all the ingredients except the liquid from the chickpeas and pulse until smooth. Add a tbsp of the chickpea liquid at a time until you achieve the desired consistency.
- Finish the dish: Transfer hummus to a dish and drizzle some olive oil over it, then sprinkle with paprika and parsley.
Want To Make Your Own Tahini?
If you haven’t got any of the stuff lying around, all you need is some sesame seeds, oil, and salt to make it happen!
- Toast your sesame seeds, preferable unhulled in a hot dry pan. Allow it to cool fully before placing in your food processor.
- Blend the seeds in your food processor and slowly add 2 – 4 tablespoons of light olive oil or canola oil.
- And just like that it’s done! This sauce will keep for 1 month in the fridge, just imagine all the hummus.
How To Serve Hummus
This will be your new go to handy dandy dip. It is so delicious, mild enough to pair with anything, and packed full of good for you ingredients. Here’s some of my favorite ways to snack on hummus:
- With naan or pita chips, crackers, chips or vegetables as a dip. Cucumbers are my personal favorite.
- Smeared on wraps like chicken shawarma
- Sandwiches – spread it on bread instead of mayo or mustard
- Make hummus deviled eggs – mash the egg yolks with hummus, they’re incredible!
- Serve it with falafels.
- Turn it into salad dressings! Blend hummus with olive oil and a bit of lemon juice and drizzle it over your favorite salad!
- I like to top my Chicken Shawarma Tabbouleh Salad with a big dollop of the stuff
Tips For Making The Best Hummus
- There are many techniques as well to making hummus, such as removing the skin from the hummus which will result in a smoother hummus. I omitted this step today because I wanted something quick.
- If you want a smoother hummus you can mix it longer in the food processor until you get the consistency you’re looking for.
- This recipe is very easy to modify based on personal tastes. Other than the chickpeas and tahini, feel free to add or subtract amounts of the ingredients to suit what you like.
Want To Make This Dish Ahead?
Yes you sure can! This dish stores well in both the fridge and the freezer.
Stored in an airtight container this hummus will keep for 4 – 7 days any longer than that and you run the risk of the garlic going off.
Store it in airtight containers, pour a thin layer of olive oil over the top of the hummus to preserve moisture, then freeze for up to 4 months. Allow it to thaw in the fridge overnight. No need to reheat this recipe, once it’s thawed stir it up and serve!
More Delicious Recipes To Try:
- Cowboy Caviar
- Cheesy Guacamole
- Tabbouleh Salad
- Oven Roasted Chicken Shawarma
- Moroccan Style Roast Chicken and Potatoes
- Baba Ghanoush
- 15.5 oz chickpeas, (garbanzo beans) 1 can, reserve liquid
- 2 cloves garlic
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/4 cup olive oil
- 1/4 cup lemon juice fresh
- 1/2 cup tahini paste, *
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1/4 tsp smoked paprika
- 1 tbsp fresh parsley
- Reserve the liquid from the chickpeas a you will need to add it to the hummus to thin it out if necessary.
- In a food processor add all the ingredients except the liquid from the chickpeas and pulse until smooth. Add a tbsp of the chickpea liquid at a time until you achieve desired consistency.
- Transfer hummus to a dish and drizzle olive oil over top it, then sprinkle with smoked paprika and fresh parsley.