Classic Hummus Recipe

This classic hummus recipe is made with simple ingredients and comes together in about five minutes!

It’s a creamy dreamy classic hummus kind of day! Or wait, that’s basically every day for me. What do you think of when you think of hummus? I realize there are multiple answers to this question, but right now I’m looking for “carrots” as the answer because carrots and hummus were MADE to go together. This classic hummus recipe is QUICK, so you won’t ever use the excuse “I don’t think I have time” when debating whether to whip this up. 

I think everyone has his or her own opinion of what makes hummus “the best”, so feel free to add your own spices to this recipe. Personally, I like to keep it simple in terms of ingredients and my hummus-making process. 

WHAT INGREDIENTS ARE IN HUMMUS?

• garbanzo beans (chickpeas)
• tahini
• lemon juice
• garlic
• sea salt 

HOW DO I MAKE CLASSIC HUMMUS?

Honestly, hummus may just be the easiest appetizer to prep! 

First, add all ingredients except the water to your food processor. If you’re making hummus for a group of people, you may want to remove the skins from the chickpeas first, which will result in a super smooth hummus. However, if and when I’m just prepping hummus for myself, I skip this step because it can be a bit tedious and more time consuming. 

Second, pulse everything together and add water in through the top. If you want a smooth hummus recipe but don’t want to remove the skins, simply pulse the hummus in your food processor for at least 3 minutes. Yes really! It kind of reminds me of making homemade nut butter — the longer you pulse, the smoother it’ll be. 

Last, drizzle some olive oil and add any spices on top (cumin, paprika, fresh greens). 

MORE ALMOND EATER DIPS

• carrot top pesto hummus
• black pepper whipped feta 

Classic Hummus Recipe

This classic hummus recipe can be made in 5 minutes and use simple ingredients that result in a creamy dip.

5 from 1 vote

Print Pin Rate

Cook Time: 5 minutes

Total Time: 5 minutes

Servings: 6

Author: Erin

Ingredients

• 14 oz. chickpeas drained and rinsed14 oz. chickpeas drained and rinsed
• 1/3 cup tahini1/3 cup tahini
• 1/3 cup lemon juice1/3 cup lemon juice
• 2 garlic cloves2 garlic cloves
• 1/2 tsp salt1/2 tsp salt
• 3 tbsp water or more3 tbsp water or more

Instructions

• Place chickpeas, tahini, lemon juice, garlic, and salt in your food processor and pulse.
• While still pulsing, pour water in through the top one tablespoon at a time. Continue pulsing for 3 full minutes, which will result in a creamier texture.
• Top hummus with olive oil and spices of choice (cumin, smoked paprika, fresh herbs, etc.)
• Enjoy!

Notes

-If you want a SUPER creamy consistency, peel the skin off of the chickpeas before adding them to your food processor. This will take at least 15 minutes, but if you're making this for a crowd, I think it makes the texture even better. With that said, if I'm just making this for myself/my husband, I won't peel the skins off because it does take longer. 

Nutrition

Calories: 192kcal | Carbohydrates: 22g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Sodium: 204mg | Potassium: 268mg | Fiber: 6g | Sugar: 4g | Vitamin A: 27IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 3mg

Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!