Description
A delicious classic hummus recipe to serve with all your favorites! Don’t miss our favorite things to dip in hummus below!
Ingredients
Scale
For The Hummus
- 1 (14 oz) can chickpeas, drained (about 1 1/2 cups)
- 1/4 cup tahini
- 2 Tablespoons olive oil
- 3 Tablespoons fresh lemon juice
- 3–5 Tablespoons water
- 1/4–1/2 teaspoon kosher salt
- 1/4–1/2 teaspoon ground cumin
For Dipping:
- VEGGIES: Artichoke hearts, bell peppers, broccoli, carrots, celery, cucumber, endive, jicama, olives, radishes, snap peas, snow peas, tomatoes
- OTHER: Crackers, pretzels, flatbread, pita bread, pita chips, bagel chips, tortilla chips, crostini, plantain chips, rice cakes, breadsticks (gluten-free, as needed)
Instructions
- Combine. In the bowl of a food processor or a high-speed blender, combine the drained chickpeas, tahini, olive oil, lemon juice, 3 Tablespoons of water, 1/4 teaspoon kosher salt, and 1/4 teaspoon cumin.
- Puree the hummus, adding more water, if needed, to thin out the hummus (I like to add 5 Tablespoons of water total for a smooth, creamy texture.) If using a food processor, you may need to stop and scrape down the sides of the bowl a few times.
- Taste & Adjust. Taste the hummus and add more lemon juice, salt, or cumin, to taste.
- Serve & Store. Add any desired garnishes and enjoy right away, or cover the hummus and store in the refrigerator 3-4 days. Enjoy with fresh veggies, crackers, pita chips, pretzels, etc.
Keep in mind that for food safety, hummus should only be out at room temperature for a maximum of 2 hours. Store it in the fridge for best results!
- Prep Time: 5 minutes
- Category: Appetizer
- Method: Blender
- Cuisine: Middle Eastern