Classic Hummus
This Classic Hummus is SO EASY! Creamy, garlicky, and packed with flavor, it’s perfect as a snack, dip, or spread for any occasion.
Equipment
- Food processor or high-powered blender
- Large Bowl
- Fine mesh strainer
- Measuring cups and spoons
- Roasting pan or skillet
- Spatula
Ingredients
- 3 1/2 cups chickpeas/garbanzo beans soaked and cooked (or canned, well-rinsed)
- 1 tablespoon baking soda optional - helps soften skins for creamier hummus
- 1/3 cup tahini paste
- 8 cloves roasted garlic or 1-3 fresh garlic cloves for a sharper flavor
- 1/4 cup fresh lemon juice or more to taste
- 1 tablespoon extra virgin olive oil plus more for garnish
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt or more to taste
- Pinch cayenne pepper
- Paprika and fresh minced parsley for garnish (optional)
Instructions
Prepare Your Chickpeas
- If using dried chickpeas, soak them overnight in plenty of water with 1 tablespoon of baking soda to soften skins. Rinse thoroughly under cold water, then cook in fresh water until tender, about 1 to 1 1/2 hours. If using canned chickpeas, rinse well to reduce sodium and remove canning liquid.
Roast the Garlic
- Preheat oven to 400°F (200°C). Wrap garlic cloves in foil and roast for 20-25 minutes until soft. Alternatively, sauté or use fresh garlic cloves for a sharper flavor.
Blend the Ingredients
- Add cooked chickpeas, tahini, roasted garlic, lemon juice, olive oil, cumin, salt, and cayenne pepper to a food processor. Blend on high until smooth, stopping to scrape down sides. Add water or reserved cooking liquid a tablespoon at a time if mixture is too thick until desired consistency is reached.
Taste and Adjust
- Taste the hummus and adjust seasoning as needed. Add more lemon juice for tanginess, extra salt for flavor, or additional garlic for bolder taste.
Serve and Garnish
- Transfer hummus to a serving bowl. Drizzle with extra virgin olive oil and sprinkle with paprika and fresh minced parsley if desired. Serve with fresh vegetables, warm pita bread, or as a sandwich spread.
Notes
- Use canned chickpeas for a quicker version, but rinse well to reduce sodium.
- Adjust garlic amount and type (roasted or fresh) to control flavor intensity.
- Add cooking liquid or water gradually to achieve your preferred hummus texture.
- Store homemade hummus in an airtight container in the refrigerator for 3 to 5 days.
- Try tahini substitutes like sunflower seed or almond butter for sesame allergies.