Classic Hummus Recipe
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This Classic Hummus Recipe is delicious and ready in minutes! Simple to make with only six ingredients and perfect for serving as a dip or spread for sandwiches and wraps!
Looking for more quick and tasty dips and spreads? You’ll love my Southern Pimento Cheese, Spinach Artichoke Dip, and Cookie Dough Dip!
This easy and scrumptious hummus recipe is a classic and so good as a spread or a dip! It is so simple to make with just a few ingredients, so I make it often and always instead of buying it from the store. And I certainly think this homemade hummus tastes so much better that I’ve not bought the pre-made version in many years!
I love that it comes together in a snap for a beautiful appetizer or snack or even to use throughout the week as a spread for sandwiches or wraps or to use in salads. I find myself turning to it time and again.
Why I Love this Recipe
Easy to make. Just a few ingredients are all that are needed for this recipe, and they all go into the food processor or blender. Easy as can be!
Pantry-friendly ingredients. Most of the ingredients are some that can be kept in your pantry, so you can make this any time you crave it!
Versatile. This works perfectly as a spread on a sandwich, as a dip with pita chips or veggies, and in salads too!
What is Hummus?
Hummus is a Middle Eastern dip, spread, or dish made primarily of chickpeas and tahini.
Hummus Recipe
How to Make Classic Hummus
To make this delicious hummus, you’ll need the following ingredients:
Ingredients
- chickpeas – also called garbanzo beans – drained and rinsed
- olive oil – used in the hummus and also as an optional topping
- fresh lemon juice – adds a brightness to the hummus that is so tasty!
- Stone House Seasoning – I use this in place of fresh garlic. I prefer the flavor and find that the garlic isn’t nearly as overpowering. If you prefer to use fresh garlic, omit the Stone House and use two cloves of fresh garlic, plus a bit of salt and freshly ground pepper.
- tahini – ground sesame seeds
- water
Step-by-Step Instructions
Give the ingredients a pulse. Add the chickpeas, olive oil, tahini, Stone House Seasoning, and fresh lemon juice to the food processor or blender and PULSE for a few seconds until the ingredients are just combined and beginning to smooth. Do not blend, and do not pulse for long – this takes a few seconds.
Slowly add water to the mixture. Pour the water very slowly through the shoot or hole at the top of the food processor or blender lid. Do this in small amounts until the hummus is creamy but be careful not to add too much, or it may become too liquid.
Check the consistency. Sometimes it takes just a little bit of water, and sometimes it takes more. You’ll be able to tell when it has reached the perfect consistency. I prefer a creamy, traditional hummus recipe that is smooth and easily spreadable, and easy to use as a dip with vegetables or pita wedges.
Add optional toppings and serve. Transfer hummus to a serving bowl and drizzle with a bit more olive oil and sprinkle with fresh parsley and a few pine nuts. These toppings are optional but are so tasty and make the finished hummus even more appetizing!
Ways to Serve Hummus
Classic hummus makes a healthy addition to so many meals and snacks! Here are some delicious ways to serve it.
Vegetable Platter – Serve with fresh cucumber slices, carrots, peppers, and grape tomatoes.
Pita Bread – So tasty with warm or toasted pita wedges
Wraps and Sandwiches – But I do have to say that I use it so much throughout the week as a flavorful spread in wraps and sandwiches
Salads – It is really good on top of a salad as a dressing.
Make Ahead and Freezing Instructions
To make ahead. Store the hummus in an airtight container in the refrigerator for up to 5 days.
To freeze. Omit any optional garnishes and store the hummus in an airtight, freezer-safe container in the freezer for up to 6 months.
More Favorite Appetizers to Try
French Onion Soup Stuffed Mushrooms
Here’s my Classic Hummus Recipe. I hope you love it as much as we do!
The BEST Easy Hummus Recipe
Equipment
Ingredients
- 2 (15-ounce) cans chickpeas (garbanzo beans), drained and rinsed
- 1/4 cup olive oil
- 1/3 cup tahini
- 1/2 cup lemon juice
- 1/2 teaspoon Stone House Seasoning
- 2-4 tablespoons water
- fresh parsley, optional
- pine nuts, optional
Instructions
- Add chickpeas, olive oil, tahini, lemon juice, and Stone House Seasoning to food processor. Pulse until the hummus is combined well and beginning to become smooth.
- Through the top of the food processor, slowly pour in the water a tablespoon at a time until the hummus recipe has reached a smooth and creamy consistency as desired.
- Transfer to a serving dish and top with optional garnishes of olive oil, fresh parsley and pine nuts.
Notes
Store the hummus in an airtight container in the refrigerator for up to 5 days. Freezer Friendly:
Omit garnishes and store the hummus in an airtight, freezer-safe container in the freezer for up to 6 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
328 calories in 2 tablespoons!! something wrong with your nutrition chart!! This recipe needs garlic but other than that looks great!
Thanks for finding that mistake, Linda. I’ve corrected the chart. I mention in my blog post about garlic and why I use my recipe for my Stone House Seasoning (which includes garlic). Thanks Linda!