Easy Hummus Recipe for the Best Hummus Ever

Hummus is terrific, right? But the store version is a little high in fat and salt, plus it’s pricey for the amount you get. It doesn’t have to be that way when you make it yourself. It’s not hard at all – this is a simple, tasty base recipe that produces a perfect easy hummus for the best hummus ever! What you do next is up to you!

This is our version of an excellent recipe at Inspired Taste. Ours is doubled in quantity with a bit more cumin, a little more lemon, and garlic, so it is a spicier batch. It has the bang of cumin and the tang of lemon juice. Adjust for your taste!

Watch Us Make This Recipe

Watch Greg demonstrate the entire process of making this easy hummus in the video below from our YouTube channel (where you can find many more):

Hummus is Healthy, Too!

This base recipe can be easily adjusted for your taste: more or less oil, more or less salt, spicier, or other add-ins. So, it’s as fun and delicious as you make it, but it’s also good for you! Chickpeas are filled with fiber, high-quality protein, and lots of vitamins and minerals. You can read more about the health benefits of hummus in this wonderful blog post: 15 Health Benefits of Hummus. A bonus of making hummus is knowing where the ingredients come from. We like to use dry-stock organic chickpeas (sometimes from cans), carefully sourced oil, organic garlic, and so on.

A Little Work Makes a LOT of Hummus

Sure, it will take a little time to whip up a batch of this hummus. BUT, you’ll have a TON of hummus that is much less expensive than store-bought; you’ll have it with everything! Hummus toast? Wraps? As a dip? On chips? Sandwiches for the whole family? You bet! Plus, making your own batch means no little plastic containers that get thrown away and add to the plastic in our environment – and THAT’S a good thing.

So, it’s a WIN all around: you save money, you have control of the quality of the ingredients, you reduce waste, and you have a big bowl of awesome hummus! Let’s eat!

Best Hummus Ever

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• Author: Greg @ fullofbeans.us
• Total Time: 10 minutes
• Cuisine: Mediterranean

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Description

Smooth, creamy, tasty hummus. You will never buy store bought again!

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Ingredients

Units USM Scale 1x2x3x

• 2 15–ounce cans chickpeas, rinsed and drained (or 3 cups chickpeas prepared from dry)
• 1/3 cup fresh lemon juice, about 1 large lemon
• 1/2 cup tahini
• 2 large garlic cloves, minced
• 3 tablespoons olive oil
• 1 teaspoon kosher salt, depending on taste (you might need more if using chick peas from dry, rather than canned)
• 2 teaspoons ground cumin
• 2 to 3 tablespoons water

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Instructions

1. Place the tahini and lemon juice in the food processor.
2. Process for 1 minute.
3. Scrape down the sides and bottom, then process for 30 seconds. This helps to whip the tahini and makes a difference in the texture.
4. Add the olive oil, minced garlic, cumin and the salt.
5. Process for 30 seconds, scrape sides and bottom and process another 30 seconds.
6. Add half of the chickpeas to the food processor and process for 1 minute.
7. Add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.

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Notes

• If the hummus is too thick, or not smooth enough, slowly add 2 to 3 tablespoons of water, while the food processor is running, until the consistency is perfect.
• This amount of salt is on the low end, adjust it as you get to the end. Remember, you can’t take any out!
• If you make the chickpeas from dry bulk stock, you may need a little extra water to make it really smooth because canned chickpeas are often quite soft.

Options

• If you like the tang of lemon, try adding some more. Hummus is flexible 🙂
• Replacing the raw garlic with an entire bulb of roasted garlic is a special treat
• Try adding some avocado (you could use a little less oil to balance) for color and a slightly different texture
• For a hot, spicy hummus, you could add a drizzle of hot oil. Careful! A little usually goes a long way.