Hummus is the ultimate creamy, velvety dip that brings a burst of flavor to any meal or snack. With just 8 minutes of prep, you can whip up a batch that’s rich, smooth, and packed with wholesome ingredients. The blend of tahini, lemon, and garlic creates a tangy, nutty depth that’s impossible to resist. Perfect for dipping veggies, spreading on toast, or pairing with your favorite dishes, this hummus is as versatile as it is delicious.
This recipe delivers a satisfying texture and a balance of flavors that’s both light and indulgent. Each bite offers a hint of earthiness from the tahini, a zesty kick from the lemon, and a subtle warmth from the garlic. Plus, it’s a nutritious choice, with healthy fats and a touch of protein to keep you energized. Whether you’re hosting a gathering or enjoying a quiet moment, this hummus is sure to become a staple in your kitchen.
Ingredients for Perfect Hummus
- 3 Tablespoons tahini (use high-quality tahini for the best flavor)
- 3 Tablespoons freshly squeezed lemon juice (about 1 large lemon)
- 1 (15-oz) can chickpeas or garbanzo beans, drained (reserve the aquafaba for later use)
- 3 Tablespoons extra virgin olive oil (plus extra for garnish)
- 3 cloves garlic, coarsely chopped (adjust to taste)
- ¼ heaping teaspoon salt (plus additional to taste)
- ¼ teaspoon ground cumin (optional, but adds depth of flavor)
- Paprika (for garnish, optional)
- Parsley (for garnish, optional)
- Toasted pita chips (for serving)
Step-by-Step Instructions
- Blend tahini and lemon juice: In a blender, combine tahini and lemon juice. Blend for 2-3 minutes until smooth and whipped.
- Add remaining ingredients: Add the drained chickpeas, olive oil, garlic, salt, and cumin to the blender. Blend until the mixture is smooth and creamy. If the hummus is too thick, add the reserved aquafaba or water, one tablespoon at a time, until you reach your desired consistency. (Tip: If you plan to refrigerate the hummus, add a splash of aquafaba as it thickens when chilled.)
- Taste and adjust: Taste the hummus and add more salt if needed.
- Serve or store: Cover and refrigerate until ready to serve. To serve, spread the hummus into a dish and garnish with a drizzle of olive oil, a sprinkle of paprika, and parsley, if desired. Serve with toasted pita chips.
Creative Toppings and Serving Ideas
Elevate your hummus with a drizzle of extra virgin olive oil and a sprinkle of paprika for a pop of color and flavor. Add fresh parsley for a bright, herbaceous touch. Serve with toasted pita chips, fresh veggies like cucumber and carrot sticks, or even warm flatbread for dipping.
Storage Tips for Freshness
Store your hummus in an airtight container in the fridge for up to 5 days. If it thickens, stir in a splash of water or reserved aquafaba to restore its creamy texture. For longer storage, freeze in small portions and thaw in the fridge overnight.
Quick Variations to Try
Experiment with flavors by adding roasted red peppers, sun-dried tomatoes, or a handful of fresh herbs like cilantro or basil. For a spicy kick, blend in a dash of harissa or chili flakes. These tweaks can transform your hummus into a whole new experience!
Time-Saving Tips for Busy Cooks
Use pre-peeled garlic or a garlic press to save time on chopping. If you’re in a rush, skip the aquafaba and use water to thin the hummus. For even faster prep, double the batch and store half for later—it’s perfect for quick snacks or meals!
How to Make Hummus
Equipment
- blender
Ingredients
- 3 Tablespoons tahini
- 3 Tablespoons freshly squeezed lemon juice
- 1 15-oz can chickpeas or garbanzo beans drained, aquafaba (liquid from can) reserved
- 3 Tablespoons extra virgin olive oil plus additional for garnish
- 3 cloves garlic coarsely chopped
- ¼ heaping teaspoon salt plus additional to taste
- ¼ teaspoon ground cumin
- Paprika for garnish optional
- Parsley for garnish optional
- Toasted pita chips for serving
Instructions
- Combine tahini and lemon juice in a blender and blend for 2-3 minutes, until smooth and whipped.
- Add drained chickpeas, olive oil, garlic, salt, and cumin and blend until smooth and creamy. If mixture is too thick, add reserved aquafaba or water a Tablespoon at a time until desired consistency is reached (if you won’t be serving the hummus until the next day, it’s a good idea to add at least a splash of the reserved aquafaba as it tends to thicken in the fridge).
- Taste-test and add additional salt if needed.
- Cover and store in refrigerator until ready to serve or spread into serving dish and serve, garnished with additional olive oil, parsley, and paprika, if desired.