This classic hummus is jam packed with flavor, super easy to make, and so so creamy! It also makes for a healthy snack you can enjoy a million different ways.
Hummus deserves some love and appreciation! It’s a super healthy, filling, flavor packed dip that comes together in 10 minutes. A great pop of protein to enjoy with veggies, bread, chips, or as a spread on sandwiches.
What is hummus?
Hummus is a creamy dip made up of a pureed mix of chickpeas, garlic, lemon juice, tahini, and olive oil. Water is added to thin the hummus to your preferred consistency.
I love making hummus at home because, not only is it easy to make, but you can customize it to suit your preferences. I personally like a bit of a thicker consistency so I lessen the water I add. Plus you can add a boatload of different spices!
The main body of hummus is made from chickpeas, also known as garbanzo beans. For the beans, there are two options: dried and canned beans. I’ve made hummus with both dried beans and canned beans, and both work perfectly! The only difference is in the prep.
How to make hummus with dried beans: If you’re using dried beans, you’ll need to soak them and cook them.
To make this recipe, place 3/4 of a cup of dry chickpeas in a bowl that holds about double the volume of the chickpeas. Cover the chickpeas with 2 inches of cold water.
Leave the chickpeas out overnight (minimum of 4 hours or up to 12 hours) at room temperature to soak. After soaking, the chickpeas should have absorbed a lot of the water and almost doubled in size.
Lightly rinse the chickpeas under some cold water to remove any possible debris. Transfer the chickpeas to a large pot and fill with 1 inch of water. Bring the water to a boil, reduce heat to a low simmer, and simmer for about 2 hours, or until soft and cooked through.
You can cook them uncovered (for chickpeas that hold their shape more) or covered, leaving the lid slightly ajar (for softer, more mash-able chickpeas). I also recommend overcooking your chickpeas to help them break down easier. Cool chickpeas before making the hummus.
How to make hummus with canned beans: Canned beans can be used right away, they’ll just need a good rinse under cold water to remove the canning water (aquafaba) and then drain completely. I also recommend boiling the chickpeas for 20 or 30 minutes to soften them even more for a creamier hummus.
If you want even SMOOTHER hummus, add a 1/2 teaspoon of baking soda with the beans! The baking soda helps break down and soften the beans, and helps yield the ultimate smooth hummus.
What to eat with hummus:
I can honestly just eat hummus with a spoon. Weird, but true.
I can feel some of you reading in horror. So, I have a lot of other ways you can eat hummus, and by no means is this a full list (just what I could think of).
Some ways to enjoy hummus include:
• hummus bowls
• hummus with pita bread
• hummus with veggies (celery, carrots, cucumber, broccoli, cauliflower, bell pepper, lettuce, etc.)
• hummus with tortilla chips and pita chips
• hummus spread on sandwiches, wraps, and hamburgers
• hummus pasta sauce (just thin with some pasta water!)
Optional hummus toppings/additions:
Some extra things you can add or mix into hummus are:
• extra lemon juice
• extra olive oil
• chopped parsley
• cayenne powder
• red pepper flakes
If you liked this classic hummus, check out some of these similar recipes:
Classic Hummus Recipe
- 1/4 cup lemon juice, (about 1 lemon squeezed)
- 1/4 cup tahini
- 2 to 4 cloves garlic, roughly chopped * see notes
- 2 tablespoons extra-virgin olive oil, plus more for topping if desired
- 1/2 teaspoon salt
- 1 & 1/2 cups cooked chickpeas ** see notes
- 2 to 4 tablespoons cool water, or more to reach your desired consistency
- Add lemon juice, tahini, chopped garlic, olive oil, and salt to the bowl of a food processor. Pulse on and off to combine together.
- Add chickpeas to the food processor. Pulse on and off to break up the chickpeas into very small pieces. Take the lid off the food processor, and scrape down the sides and bottom of the bowl as needed. Add 4 tablespoons of cold water, place the lid on the food processor, and turn it on again to blend. Leave the food processor on for 2 to 4 minutes to blend everything together into a smooth dip. Pause to scrap down the sides and bottom again, if needed. If the hummus is too thick for your liking, add more water (one tablespoon at a time) and pulse to combine until you get your desired texture. Taste for salt and adjust if needed. Serve room temperature or cold!
If using dried chickpeas, soak overnight, then cook in a pot of gently boiling water for 1 & 1/2 to 2 hours, or until cooked and softened. Run under cold water to cool before pureeing. How to store hummus: To keep hummus fresh, store in an airtight container in the fridge for up to 1 week.
I would love to hear any tips you’d like to add to this post and how your hummus turned out in the comments below!
Have any questions? Any ideas to improve this recipe? Feel free to comment for that as well.
Is there a recipe you want to see us make? Comment below and let us know!