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Hummus Recipe

Hummus is one of those things that well worth making yourself. It only takes a few ingredients and a few minutes to whip up the creamiest hummus that tastes so much better than store bought!

Hummus Recipe

The Easiest Hummus Recipe

This Hummus is so smooth and creamy + light and fluffy. It makes a perfect snack dipped with veggies and pita bread or the perfect addition to so many meals. You can easily make batch and keep it in an airtight container in the fridge for up to a week. 

What is Hummus?

Hummus is a creamy dish made from ground chickpeas, tahini, lemon juice and garlic. Its traditionally served as a dip with pita bread but goes perfectly with veggies and crackers. There are so many different flavor variations that can be made.

Hummus Recipe Ingredients

1 16oz / 420g Can Chickpeas – Drain the chickpeas using a sieve and keep a small amount of the liquid for the hummus.

1/4 Cup Tahini – This can be found in most grocery stores or supermarkets. Alternatively you can make tahini yourself with a food processor and sesame seeds.

2 Tbsp Lemon Juice – This is about the juice of 1 large lemon or 2 smaller lemons. 

1/2 tsp Cumin

1 Garlic Clove

2 Tbsp Extra Virgin Olive Oil – Any other oil can be substituted

3 Tbsp Chickpea Liquid (Aquafaba) – The remaining liquid can be kept and used in place of egg whites in many recipes. 

1 tsp Salt

Hummus Recipe Variations

Beetroot and Feta Hummus – Add 1 medium roasted beetroot and 2.5oz / 75g of Feta to the food processor along with the tahini.

Avocado Hummus – Add one avocado to the food processor with the tahini.

Roasted Red Pepper Hummus – Add 1 roasted red pepper to the food processor along with the tahini.

Sweet Potato Hummus – Add one roasted sweet potato without the skin to the food processor along with the hummus. 

Common Hummus Recipe Questions

How long does Hummus last?

Hummus will last in an airtight container in the fridge for up to 1 week. You can also freeze hummus for 6 months, just let it come  back up to room temperature and give it a stir before using. 

What can you put Hummus on?

Hummus has so many different uses. The most common way is as a snack dipped with veggie sticks like carrot, celery and bell pepper or pita bread. The other way is with meals. Add a scoop of hummus to your lamb and couscous salad or as a base to your sandwiches or wraps. Here’s a recipe it would go perfect with! 

What Culture is Hummus from?

 Hummus originated from Egypt in about the 13th century according to wikipedia. The earliest recipe for a dish containing chickpeas and tahini was recorded in Cairo. Today Hummus has taken on so many different forms and flavors. 

How to Make Hummus

How to Make Hummus

Take your can of chickpeas and drain over a bowl to catch the chickpea liquid (aqufaba).

Place the chickpeas into a food processor or a blender. Turn it on and process for about 30 seconds to a minute.

When the chickpeas are starting to stick to the edge of the bowl turn the food processor off and remove the lid.

Add in the tahini, lemon juice cumin and garlic. Place the lid back on the food processor and turn it on.

With the machine running slowly pour in the olive oil and the liquid from the chickpeas.

The hummus should start to change consistency, smoothing out and and coming together. 

Using a rubber spatula scrape down the edges of the food processor.

Turn it back on, add the salt and leave to process for a further 2 minutes. 

Give the hummus a taste test, adding more salt, lemon juice or chickpea liquid to taste.

Add the hummus to a serving bowl and use a spoon to smooth it out, making a few dips. Drizzle with extra virgin olive oil, sprinkle with paprika or cayenne pepper and some chopped parsley. Serve with veggies and pita bread.

Other Recipes using Chickpeas

Coconut Chickpea Curry

Hummus Recipe

Hummus Recipe

Yield: 1 1/2 Cups
Prep Time: 5 minutes
Total Time: 5 minutes

Hummus is one of those things that well worth making yourself. It only takes a few ingredients and a few minutes to whip up the creamiest hummus that tastes so much better than store bought!

Ingredients

  • 1 15oz / 400g Can Chickpeas
  • 1/4 Cup / 60ml Tahini
  • 2 Tbsp Lemon Juice
  • 1/2 tsp Cumin
  • 1 Garlic Clove
  • 2 Tbsp Extra Virgin Olive Oil
  • 3 Tbsp Chickpea Liquid (Aquafaba)
  • 1 tsp Salt

Instructions

  1. Drain the chickpeas, reserving some of the liquid (aquafaba). Place into a food processor and process for about 30 seconds.
  2. Add the tahini, lemon juice, cumin and garlic to the food processor and process again until combined. You may need to scrape down the sides a few times.
  3. With the machine running slowly pour in the extra virgin olive oil and aquafaba. The hummus should immediately start to change consistency, becoming much looser.
  4. Add the salt and scrape down the sides of the food processor. Finally process for 2 minutes until the hummus is smooth.
  5. Take a spoon and taste the hummus, add more salt or lemon juice to taste.

Notes

This hummus recipe can be used as a base for many other flavors.

The Hummus will stay fresh in an airtight container in the fridge for up to 1 week.

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Nutrition Information:
Yield: 6 Serving Size: 1/4 Cup
Amount Per Serving: Calories: 203Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 557mgCarbohydrates: 19gFiber: 5gSugar: 3gProtein: 7g

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