Once you’ve made hummus for yourself, you’ll never go back to the store-bought versions! This Classic Hummus is so delicious and surprisingly easy! It’s one of our go-to snacks since it’s packed with plant-based protein and fiber which helps keeps you full. With less than 5 main ingredients and a few spices, you can whip up this healthy recipe in less than 20 minutes.
Most restaurants pair hummus with pita or bread, which don’t get us wrong tastes amazing. But if you are watching your carb and/or gluten intake pairing hummus with fresh veggies is the way to go. Really any veggies will be great dipping vehicles like carrots, cucumbers, tomatoes, peppers, radishes, you can’t go wrong!
One of the key things to this recipe is boiling the chickpeas before adding them to the blender. We find this method gives a smoother texture to the finished hummus. Strain the chickpeas and add them to a pot and cover with water. Bring to a boil and cook for about 10 minutes. We did not sift through the beans to pick out the skins but you definitely can if you’d like. Make sure you don’t drain out the water, you’ll need it later to add to the hummus mixture.
Advertisement
Dried beans are also an option for this recipe but as a time-saver, we use canned. Just prep the beans the night before by soaking them in water. Add the beans to a large bowl and cover with water and set overnight. The beans will expand to about twice their size.
Another important note when making the hummus is to blend together the tahini and lemon juice first. Then add the spices and blend again and add the chickpeas last. You’ll want to add the chickpeas in 2 batches to make sure they get blended thoroughly.
Want more delicious dips? Try these!
Have you made this recipe for Classic Hummus? If so, we’d love to hear from you so leave us a comment below! Stay up to date on our latest recipes by following us on Facebook, Instagram, and tag #Hearthealthygreek! And get them delivered right to your mailbox by subscribing to our mailing list!
Classic Hummus
Equipment
Ingredients
- 1 15 oz can chickpeas
- ¼ cup tahini
- 1 large lemon
- 2 garlic cloves
- 1 tbsp olive oil
- ½ tsp cumin
- ½ tsp salt
- ½ tsp paprika
- fresh parsley optional
Instructions
- Start by adding the canned chickpeas to a sauce pot and cover with water. Bring to a boil.
- Meanwhile, add the tahini and juice from 1 lemon to a food processor and blend together.
- Chop the garlic and add it to the food processor with salt, olive oil, and cumin. Blend on high.
- Drain the chickpeas reserving the water and add half of them to the food processor. Blend on high. Scrape down the sides of the blender and add the remaining chickpeas and 2 tablespoons of the reserved water.
- Blend again and add water 1 tablespoon at a time until desired consistency is achieved. Add less water for more chunky/thick hummus and more water for a smoother hummus.
- Transfer to a bowl and top with paprika and a drizzle of olive oil. Optional: top with parsley
Do you have to cool the chickpeas before you blend them?
No! But it does make the dip warm, if you prefer it cooler you can let the beans side or pop the hummus in the refrigerator before you’re ready to eat it.