Hummus

Hummus is one of my all-time favorite appetizers and snacks. I could eat it every single day. Sure, you can buy hummus at the store, but homemade hummus is SO much better and SO easy to make. I am going to teach you my tips and tricks for making the BEST hummus ever.

I love this hummus recipe because you only need a few ingredients and it takes less than 10 minutes to whip up! I promise after you make it once, you will be hooked for life.

This savory, nutty dip silky, smooth, and SO creamy. Serve with warm pita bread, pita chips, or cut up vegetables. It is the perfect party appetizer or snack. I always have it in my fridge.

Ingredients

• Chickpeas– to keep the recipe simple I use canned chickpeas (garbanzo beans). Rinse and drain before using.
• Baking soda– Add a little baking soda to the water to make it more alkaline. This will help break down the pectin in the chickpeas and will quickly soften their skins, which will give you the creamiest hummus ever! You don’t have to peel the chickpeas when you use this method because the skins are so soft and blend in nicely.
• Tahini– tahini is a paste made from sesame seeds and is a staple in hummus. It looks similar to natural peanut butter, but is more bitter than sweet. It has an earthy, nutty flavor that tastes like sesame seeds. You can find it at most grocery stores by the peanut butter or in the international aisle.
• Lemon juice– always use fresh lemon juice. It adds a tanginess and fresh flavor to the hummus.
• Olive oil– olive oil adds a rich flavor and makes the hummus super smooth. It also balances out the acidity from the lemon juice.
• Garlic– gives the hummus a nice kick. You can customize how strong you want the garlic flavor. I always add 2 small cloves.
• Salt– to enhance all of the flavors.
• Ice water– you will need a little water to thin out the hummus. Adding ice helps incorporate air and moisture. The air makes the hummus light and creamy, and the moisture makes it super smooth. Make sure you use a powerful blender or food processor that can chop the ice.

How to Make Hummus

• In a medium saucepan, combine the chickpeas and baking soda. Cover with water and bring to a boil over high heat.
• Cook for 20 minutes or until the chickpeas are mushy. Drain the chickpeas and rinse with cold water so they cool down.

• In a food processor or high powered blender, add the chickpeas, tahini, lemon juice, garlic, and salt. Blend until pureed, about 1 minute. Scrape down the sides of the bowl with a spatula.

• With the machine running, slowly pour in the ice water, 1 tablespoon at a time, until the hummus is creamy and smooth.
• Taste and adjust seasonings, if necessary. You may need to add more lemon or salt.
• Use a spatula to scrape the hummus into a bowl and drizzle with olive oil and desired toppings. Serve with pita bread, pita chips, or cut up veggies.

Topping Ideas

• Drizzle of good quality olive oil
• Spices- sprinkle of paprika, smoked paprika, everything but the bagel seasoning, za’atar, or crushed red pepper flakes.
• Finely chopped fresh herbs (parsley, rosemary, basil, mint, dill, or thyme)
• Squeeze of fresh lemon juice
• Toasted sesame seeds
• Add chickpeas or crispy chickpeas on top
• Pepitas or pine nuts
• Caramelized onions or pickled red onions
• Crumbled feta cheese or goat cheese
• Finely chopped cucumbers, peppers, artichokes, or tomatoes
• Capers or chopped olives

What to Serve with Hummus

• Pita bread or naan bread
• Pita Chips
• Cut up vegetables
• Crackers or pretzels
• Roasted vegetables
• Chicken gyros
• Falafel
• Spread a sandwich or wrap with hummus.
• Top a salad or grain bowl with hummus.

How to Store

Store hummus in an airtight container in the refrigerator for up to 5 days. Stir before using. I like to make hummus on Sunday so I have it in the fridge for snacking all week!

More Appetizer Recipes

• Best Bean Dip
• Spinach Artichoke Dip
• Best Guacamole
• Stuffed Mushrooms
• Baked Brie
• Sweet Potato Hummus

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Appetizer

Hummus

This creamy, silky, and smooth hummus is easy to make at home and tastes so much better than store-bought hummus. Serve with pita bread, pita chips, or vegetables for a simple appetizer or snack!

4.56 from 18 votes

PrintSave RecipeReview

Prep Time 7 minutes mins

Total Time 7 minutes mins

Cuisine Middle Eastern

Servings 8

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 15 oz can chickpeas, rinsed and drained
• 1 teaspoon baking soda
• 1/3 cup tahini paste
• 3 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 2 small cloves garlic, chopped (or 1 large clove)
• 1 teaspoon kosher salt
• 2 to 4 tablespoons ice water
• Garnish: Drizzle of olive oil, sprinkle of paprika, chopped fresh parsley
• For serving: pita bread, pita chips, or cut up veggies

Instructions

 

• In a medium saucepan, combine the chickpeas and baking soda. Cover with water and bring to a boil over high heat. Cook for 20 minutes or until the chickpeas are mushy. Drain the chickpeas and rinse with cold water so they cool down.
• In a food processor, add the chickpeas, tahini, lemon juice, olive oil, garlic, and salt. Blend until pureed, about 1 minute. Scrape down the sides of the bowl with a spatula.
• With the machine running, slowly pour in the ice water, 1 tablespoon at a time, until the hummus is creamy and smooth. I usually use 4 tablespoons of ice water.
• Taste and adjust seasonings, if necessary. You may need to add more lemon or salt.
• Scrape the hummus into a bowl and drizzle with olive oil. Sprinkle with paprika and garnish with a little fresh parsley. Serve with pita bread, pita chips, or cut up veggies

Notes

Store hummus in an airtight container in the refrigerator for up to 5 days. 

Nutrition

Calories: 108kcal, Carbohydrates: 10g, Protein: 4g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Sodium: 579mg, Potassium: 131mg, Fiber: 3g, Sugar: 0.1g, Vitamin A: 15IU, Vitamin C: 3mg, Calcium: 35mg, Iron: 1mg

Keywords chickpeas

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