This Homemade Hummus couldn’t be easier if it tried! Just plonk everything in a food processor and you’re on your way. One condition – there must be tahini!
Ahhhh Hummus, how you enlighten my life. Smoothy and creamy, nutty and well, quite frankly the driving force behind my increasing waistline. But damn you’re tasty. Hummus is one of the quickest, easiest and most delicious dips you can make. Here’s what you’ll need:
Homemade Hummus Ingredients
- Lemon Juice
- Extra Virgin Olive Oil
Tahini is what gives that classic ‘hummus’ taste. It offers a gorgeous nutty body to the dip and offers a really creamy texture. By itself? Not so nice. But blended through chickpeas? Oh gimme.
What can I use as a substitute for tahini in hummus?
First of all, I highly recommend using tahini both for texture and flavour purposes. You can make hummus without tahini, but personally I feel it slightly lacks. To keep the flavour of tahini you can add sesame seeds. To keep the thickening texture you could add nut butters such as cashew (mellow taste, some recipes suggest peanut butter but I find it too overpowering). But again, go for tahini if you can!
How to make Hummus
Hummus truly is as easy as chucking everything in a food processor and blitzing until smooth.
Tips for making hummus in a food processor
- Chickpea Brine – Keep the chickpea brine from the can to thin out the hummus as it blends!
- Smooth and Fluffy – Don’t be afraid to keep the motor running for 5mins! This gets rid of all the tiny lumps.
- Canned Chickpeas – Canned chickpeas work fab because they’re nice and soft. If you’ve only got dry, just soak them before adding to the food processor.
Can you make hummus without a food processor?
You sure can! I have actually done it in the past and doesn’t turn out too shabby. In all instances I do recommend peeling the chickpeas if you have the time/patience. None of the below method break down the chickpea skin over effectively.
How to make Hummus without a blender
- Microwave – Pop your chickpeas in the microwave for 2-3mins until soft, then simply mash with a fork with your other ingredients.
- Pestle and Mortar – Slightly more labour intensive, but still does the trick!
- Potato masher – Stick your chickpeas in a saucepan to give yourself some stability, the mash them to the high heavens.
How to serve Hummus
First things first, I always recommend serving hummus at room temp. Never tastes quite right straight out the fridge, and is often too firm. When it comes to garnishing hummus, here’s what I go for when making classic hummus:
- A few extra Chickpeas
- Drizzle of Extra Virgin Olive Oil
- Pinch of Paprika
- Pinch of Parsley
I highly recommend the extra drizzle of oil, but the others are definitely optional.
What to serve with hummus?
How to store hummus
Pop in an airtight container and throw straight in the fridge. I keep it in there for 4-5days (longer at your discretion). You can also freeze hummus, just thaw in the fridge overnight and serve at room temp.
Aaaaaaaaand I think that’s all my hummus knowledge leaked to you now 🤣 If you love the sound of this classic homemade hummus you should totally check out my other hummus recipes!
Different Hummus Recipes
- Caramelized Onion Hummus (pictured above)
- Peri Peri Hummus
- Sun Dried Tomato Hummus
- Roasted Beetroot and Feta Hummus (pictured below)
Other Easy Appetizer dips
Alrighty, let’s tuck into this homemade hummus recipe shall we!?
How to make Classic Hummus (Full Recipe & Video)
Easy Homemade Hummus
- Food Processor
- Colander (to drain chickpeas)
- Small Pot (to collect chickpea brine)
- Serving Bowl
Ingredients (check list):
- 14oz / 400g can of Chickpeas, drained (reserving 1/4 cup / 60ml brine)
- 3 tbsp Extra Virgin Olive Oil
- 2 tbsp Tahini
- 1 Lemon, juice only
- 1 small clove of Garlic
- 1/2 tsp Cumin
- 1/2 tsp Salt, or to taste
- Black Pepper, to taste
- Extra Virgin Olive Oil
- Add your chickpeas, tahini, lemon juice, extra virgin olive oil, garlic, cumin and salt & pepper to a food processor and turn on the motor.
- As the hummus blends, slowly pour your 1/4cup/60ml chickpea brine through the funnel until you reach your preferred texture (I usually use it all).
- Stop motor and test for seasoning.
- Pour into a serving bowl and swirl the top with a spoon. Drizzle over a splash of extra virgin olive oil and a tiny pinch of parsley/paprika (optional). Serve at room temp!
Quick 1 min demo!
Your Private Notes:
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