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This Classic Hummus Recipe is a delicious and traditional hummus and is ready in minutes! Perfect to serve as a snack, appetizer, or spread for sandwiches and wraps!
Friends, if you love hummus, then please, please make this hummus recipe soon! It is a classic without lots of crazy ingredients or additions that take away from the original, scrumptiousness of hummus. I think this homemade hummus tastes so much better than store-bought that I haven’t bought it in years! 🙂
I love that it comes together in a snap for a wonderful 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.
It begins with simple ingredients that are pantry friendly: chickpeas (garbanzo beans), olive oil, lemon juice, garlic (I use Stone House Seasoning), tahini and water. That’s it. Just six ingredients and about 10 minutes is all it takes!
Now, you may wonder why I use Stone House Seasoning in my hummus recipe rather than using fresh garlic. I prefer the flavor from the Stone House Seasoning since the garlic isn’t nearly as overpowering and I also love the addition of salt and pepper to my hummus.
But if you prefer to use fresh garlic, definitely go for it. You’ll also want to add just a bit of salt and freshly ground black pepper as well.
How to Make Hummus
I’ve found that if I just toss all of my ingredients into my food processor and then process, it works just as well as doing it in steps (and saves so much time!). So, I add my chickpeas, olive oil, tahini, lemon juice, and Stone House Seasoning to my food processor and then process until smooth – just a few seconds.
Then, I slowly pour my water through the shoot at the top of my food processor lid until the hummus is creamy and delicious. Sometimes it takes just a little bit of water and sometimes it takes more. You’ll see when it has reached the perfect consistency for you. Then stop!
I prefer a creamier, classic hummus recipe that is easily spreadable and easy to use as a dip with vegetables or pita wedges. You can see how smooth it is in the photo above.
Then, I just transfer my 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 totally optional, but I just like how they make the hummus look for serving.
Ways to Serve Hummus
Classic hummus makes a beautiful addition to any vegetable platter with fresh cucumber slices, carrots, peppers, and grape tomatoes. We also love to serve it with whole wheat pita wedges that have been toasted in the oven at parties or get togethers. But I do have to say that I use it so much throughout the week as a flavorful spread in wraps and sandwiches or on top of salads as a dressing.
It makes a great addition to any menu as a healthy option perfect for vegetarian and vegan option that everyone always loves no matter their dietary preferences, I think!
Here’s my Classic Hummus Recipe. I hope you love it as much as we do!
Classic Hummus Recipe
- 2 (15-ounce) cans chickpeas (garbanzo beans), drained and rinsed
- ¼ cup olive oil, plus more for garnish
- 1/3 cup tahini
- ½ cup fresh lemon juice
- 1/2 teaspoon Stone House Seasoning Recipe
- 2-4 tablespoons water
- fresh parsley optional
- pine nuts optional
- 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.
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.