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Home » Snacks » Classic Hummus Recipe

Classic Hummus Recipe

By Erin · May 22, 2019 · Updated May 13, 2020 · 1 Comment

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Gluten Free Dairy Free Vegan Vegetarian

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

A bowl of hummus topped with chickpeas surrounded by vegetables and pita bread.

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. 

Creamy hummus in a food processor

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). 

A bowl of hummus topped with chickpeas, olive oil and parsley served with pita bread and vegetables

MORE ALMOND EATER DIPS

  • carrot top pesto hummus
  • black pepper whipped feta 
A bowl of hummus topped with chickpeas surrounded by vegetables and pita bread.

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 rinsed
  • 1/3 cup tahini
  • 1/3 cup lemon juice
  • 2 garlic cloves
  • 1/2 tsp salt
  • 3 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!

A collage of hummus in a bowl and hummus in a food processor

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Filed Under: Dairy Free, Gluten Free, Snacks, Vegan, Vegetarian

Erin

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

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