Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉
When I'm entertaining, I pull out a variety of sauces and spreads, including herb herb sauce, avocado sauce, and this light and flavorful hummus. Once you try my hummus recipe, you'll never have to buy it from the grocery store again.
Hummus is a classic dish for good reason – it's super tasty, pairs well with many different ingredients and toppings, and is quick to prepare. I am sharing my tips and tricks for the absolute best version of this dip that will give you great reviews.
This recipe only has a handful of ingredients, but they all come together to create the perfect flavors for this sauce.
- Chickpeas: This is the most important part of the recipe. You can use canned chickpeas or freshly cooked chickpeas. I have found that both work well, the key is to make sure the chickpeas are super soft so that they make the mash creamier. Removing the masks will also help create a smooth dive, but that's an optional step.
- Tahini – This sesame seed paste can be found close to peanut butter in most grocery stores. Adds great flavor and helps contribute to creamy texture.
- Lemon juice: it is important to use fresh lemon juice, since the flavor is much better than that which comes in a bottle.
- Olive oil: a good extra virgin olive oil will give the hummus an extra flavor and a more pleasant texture.
- Spices: It is traditional to add a little ground cumin to give the hummus a smoky, complex flavor. You can also use smoked paprika, which is a little less common but totally delicious.
- Garlic: raw garlic is an essential part of this dish, and in this case we will soak it in the lemon juice to remove some of its spicy flavor.
How is hummus made?
Start by simmering the canned chickpeas in boiling water for 15-20 minutes until they are very soft. It is definitely worth the extra time to do this step. Drain the chickpeas and remove the skins. You don't have to remove the masks if you don't want to, but removing the masks produces the smoothest dive. Put the garlic and lemon juice in a food processor, then puree. Let the garlic sit in the lemon juice for 5-10 minutes, the acid in the juice will neutralize the strong taste of the raw garlic. Add the rest of the ingredients to the food processor, then puree until the hummus is smooth. Add the side dishes of your choice, then serve and enjoy.
Tips for the perfect bath
- This recipe includes some additional steps, such as boiling canned chickpeas, removing the chickpea skins, and letting the garlic soak in lemon juice. These steps are a little more work, but they work wonders to improve the taste and texture of the final product.
- Store your sauce in the refrigerator for up to 5 days.
- You can make this recipe in a food processor or high-power blender. Make sure to scrape the bowl every once in a while to make sure everything is pureed.
- Serve your hummus with a variety of pita bread, french fries, and raw vegetables.
This is a basic recipe for this classic dish, but you can add absolutely other ingredients to customize to your liking.
- Tuscan: Use cannellini beans instead of chickpeas, and add 1/3 cup oil-packed sun-dried tomatoes and substitute 1/2 teaspoon Italian seasoning instead of cumin.
- Olive: Add 1/2 cup of mixed olives and omit the salt.
- Red Bell Pepper: Place 1/2 cup roasted red bell peppers in the food processor along with the other ingredients.
- Hot: Add harissa paste, sriracha, or hot sauce to taste.
- Coriander Lime: Use lime juice instead of lemon juice and add 1/2 cup of fresh coriander leaves to the food processor.
Can you freeze hummus?
You can freeze your bath in an airtight container for up to 3 months. Thaw the hummus in the refrigerator, then stir it well and you're ready to enjoy it.
Follow us on PINTEREST!
I love adding a variety of toppings to my hummus, it adds great texture, color and flavor.
- Herbs: Add a pinch of chopped parsley, dill, green onion, basil, or chives.
- Oil: Drizzle a little extra virgin olive oil on top, or use flavored olive oil, such as lemon or herb oil.
- Walnuts: Sprinkle roasted pine nuts or walnuts over the sauce.
- Spices: Use a little ground sumac, sweet paprika, or smoked paprika.
You can never go wrong with homemade hummus, it is the best way to enjoy this popular dip!
More recipes of Mediterranean food.
- Greek chicken and potatoes
- Fattoush salad
- Slime ganoush
This hummus recipe is a smooth, creamy mix of chickpeas, tahini, lemon juice, garlic, and seasonings. Homemade hummus much better than anything you'd get at the store, and it's pretty easy to do, too!
Preparation time: 15 minutes Cook time: 20 minutes Total time: 35 minutes
Servings: 8 Calories: 185kcal
- 15 ounces chickpeas, drained and rinsed
- 3 tablespoons of freshly squeezed lemon juice
- 1 teaspoon minced garlic
- 1/2 cup of tahini
- 4 tablespoons of olive oil and more to decorate
- 1 teaspoon of kosher salt
- 3/4 teaspoon ground cumin
- 1 tablespoon of water or more if necessary
- chopped fresh parsley and smoked paprika for garnish optional
- Place the lemon juice and garlic in the bowl of a food processor. Puree, then let the mixture sit for 5-10 minutes. This will neutralize the harsh taste of raw garlic.
- Place the chickpeas in a pot of boiling water. Cook for 15-20 minutes or until very soft.
- Drain the chickpeas. Remove the masks if desired (optional).
- Place the chickpeas, tahini, olive oil, salt, cumin, and water in the food processor along with the lemon juice mixture. Puree until smooth. Add more water as needed, 1 teaspoon at a time, until the hummus reaches the desired consistency.
- Try and add more salt if you need it.
- Put the hummus in a bowl. Drizzle with olive oil and garnish with paprika and chopped parsley if desired. To serve.
Calories :: 185kcal | Carbohydrates: 18g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Sodium: 300mg | Potassium: 229 mg | Fiber: 5g | Sugar: 3g | Vitamin A: 24 IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 2mg
hummus best recipe