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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)
- lemon juice
- 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
Classic Hummus Recipe
- 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
- 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.)