How to Make Hummus

This is the best hummus recipe made from a few simple, fresh ingredients, including chickpeas, tahini, lemon juice, olive oil, cumin, and garlic. It is my favorite hummus because it tastes AMAZING and comes together in less than 5 minutes.

To me, there’s nothing quite like hummus. It’s versatile, and delicious and can be used as a dip, topping, or spread on sandwiches.

FRESH CHICKPEAS VS CANNED CHICKPEAS

When it comes to hummus, some purists might say that properly soaked chickpeas should be used over canned for the most traditional flavor. Maybe they’re right. But you can’t beat the convenience of canned chickpeas. They are still very affordable, and you don’t have to plan very far in advance to make this recipe when you keep the ingredients on hand. If you have guests coming in a few minutes or need a quick and healthy after-school snack, this hummus is a fast and healthy crowd-pleaser. Therefore, I opt for canned because it’s easier and faster!

HUMMUS IN A BLENDER VS A FOOD PROCESSOR

You can make hummus in either a high-powered blender or food processor, but I find that homemade hummus in my blender comes out faster and smoother than a food processor.

Using a high-powered blender also means that you don’t have to remove the skins of the chickpeas because they are blended into a creamy texture. Some recipes recommend this and honestly, I don’t have that much time or patience! With the food processor, I’ve found that no matter how long I blend there’s always a gritty texture. I like a creamy texture like store-bought hummus, and that is what makes using a high-powered blender my preferred method.

What is tahini?

Tahini is a condiment made from toasted ground hulled sesame and is typically used in the cuisines of the Eastern Mediterranean, the South Caucasus, and the Middle East, as well as parts of North Africa. Tahini resembles peanut butter in appearance, but it’s not really sweet like nut butter. It has the earthy flavor of sesame seeds but with a bit of bitterness. I’ve tried hummus recipes that don’t use tahini and I just don’t care for them. I live in a small town and my local grocery store doesn’t carry tahini so I buy it on Amazon:

I make this recipe almost weekly and once you make it and see how easy it is, you may never go back to store-bought hummus again!

How to make the hummus

1. Add the chickpeas to your blender and make sure to drain and rinse only one of the cans and add the entire contents of the second can, liquid, and beans. If you forget and accidentally toss it, just use some water.
2. Add the tahini, olive oil, fresh lemons (don’t use the bottled stuff for this recipe, it will totally change the flavor!), garlic, cumin, and salt to the blender. I use 1 small clove, but if you want a strong garlic flavor, feel free to add more.
3. Turn your blender on high. After about 30 seconds, it should be fully blended.
4. Your hummus will be thick, and smooth. If you want your hummus to be thinner, just add a bit more water until it’s your desired consistency.
5. To serve, add a few large, heaping spoonfuls to a plate or bowl and spread it around a little bit. Drizzle with olive oil, then sprinkle with some paprika and add fresh chopped parsley.

And that’s how easy it is to make healthy hummus that’s fresher and tastier than store-bought!

Garnish Ideas

Usually, I just add the hummus to a serving plate and garnish it with olive oil, paprika, pine nuts, and fresh parsley. But here are some other toppings to try:

• Pesto
• Olive oil, chili powder, and chopped cilantro
• Olive oil, and chopped kalamata olives
• Parsley, pine nuts, and chopped roasted red peppers

Be creative! Let me know what your favorites are.

NOTES

• The hummus will last for up to a week in the fridge. Just keep it in a sealed container.
• Did you know you can also freeze hummus? Put the amount you want to freeze in a sealed container, then thaw when needed. Top it off with your favorite garnish and eat. Amazing!
• The blender I use is the Blendtec Total Classic – and I love it! But this is a new addition to our family. We used to have a high-powered blender from Aldi that we had for over 6 years. We got it for under $100 and it worked really well with this recipe.

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