Classic hummus is a traditional Middle Eastern chickpea dip, velvety smooth and perfectly balanced with tahini, garlic, lemon, and spices. It’s affordable, easy to make, and superior in flavor to most store-bought versions.
Why You’ll Love This Recipe
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Creamy and rich, especially when you peel the chickpeas
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Adaptable: adjust garlic, lemon, or spice to suit your taste
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Budget-friendly and healthier than store-bought options
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Vegan, dairy-free, gluten-free, and protein-packed
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 1/2 cups canned or soaked and cooked chickpeas
1 tablespoon baking soda (optional, for easier peeling)
1/3 cup tahini paste
8 roasted garlic cloves (or 1–3 fresh, for a sharper flavor)
1/4 cup fresh lemon juice (or more to taste)
1 tablespoon extra virgin olive oil (plus more for garnish)
3/4 teaspoon cumin
1/2 teaspoon salt (or more to taste)
Pinch cayenne pepper
Optional for garnish: paprika, minced fresh parsley
Directions
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If using canned chickpeas, drain and rinse; if using dried, cook according to your preferred method and let cool.
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(Optional) Peel chickpeas for extra creaminess: toss them in a skillet with 1 tbsp baking soda and heat for 2–3 minutes until skins loosen. Transfer to a bowl and rinse in cold water using 3–4 changes to remove skins.
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In a food processor, combine chickpeas, tahini, garlic, lemon juice, olive oil, cumin, salt, and cayenne. Process until smooth.
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Taste and adjust seasonings. Add more lemon, salt, or garlic as desired.
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Transfer to a serving bowl. Drizzle with additional olive oil and sprinkle with paprika and parsley, if desired.
Servings And Timing
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Makes about 12 servings (typical appetizer portions)
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Prep time: ~5 minutes
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Cook time: ~5 minutes
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Total time: ~10 minutes preparation (plus time to cook dried chickpeas if using)
Variations
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Use fresh garlic for a sharper bite instead of roasted
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Add roasted red peppers for a smoky, sweet twist
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Swap up spices—try smoked paprika or extra cumin for flavor variation
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Blend in cooked beets, avocado, or herbs for colorful versions
Storage/Reheating
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Store in an airtight container in the fridge for up to 4–5 days
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Bring to room temperature before serving, or warm slightly if you prefer
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Freeze for up to 2 months; thaw in the fridge and stir before serving
FAQs
1. Can I use canned chickpeas instead of dried?
Yes—just drain, rinse, and proceed with the recipe. Cooking dried chickpeas may offer better flavor and texture.
2. Is peeling chickpeas mandatory?
No, but peeling makes the hummus exceptionally smooth and creamy. Baking soda can make peeling easier.
3. Can I adjust the garlic flavor?
Yes—you can use roasted garlic for milder sweetness or fresh garlic for a stronger, sharper kick.
4. How can I make the hummus more lemony?
Add extra fresh lemon juice to taste, but do so gradually to avoid overpowering other flavors.
5. What’s a good tahini substitute?
While tahini gives authentic flavor, you can experiment with almond butter or sunflower seed butter—but expect a different taste.
6. Can I make this nut-free?
Yes—ensure your tahini paste is nut-free, and the recipe remains free of common allergens except sesame.
7. How to fix thick or dry hummus?
Add a little cold water, chickpea cooking liquid, or olive oil to reach your desired consistency.
8. What if my hummus is too thin?
Add more chickpeas, tahini, or process less—adjust gradually until you get ideal thickness.
9. Can I serve it hot?
Hummus is traditionally served at room temperature or chilled, but warmed slightly can be nice too.
10. Any garnish suggestions?
Olive oil, paprika, minced parsley, or pine nuts work beautifully—use whichever you have on hand.
Conclusion
This Classic Hummus recipe is simple yet luxurious, turning basic ingredients into a creamy, flavorful spread perfect for gatherings or everyday snacks. By peeling chickpeas and balancing garlic, lemon, and spices, you create a dip that’s flexible, nutritious, and undeniably delicious.
Print
Classic Hummus
- Total Time: 10 minutes
- Yield: 12 servings
- Diet: Vegan
Description
A creamy, traditional Middle Eastern chickpea dip made with tahini, garlic, lemon, and spices. This versatile, vegan-friendly hummus is smooth, flavorful, and perfect for dipping or spreading.
Ingredients
3 1/2 cups canned or soaked and cooked chickpeas
1 tablespoon baking soda (optional, for easier peeling)
1/3 cup tahini paste
8 roasted garlic cloves (or 1–3 fresh, for sharper flavor)
1/4 cup fresh lemon juice (or more to taste)
1 tablespoon extra virgin olive oil (plus more for garnish)
3/4 teaspoon cumin
1/2 teaspoon salt (or more to taste)
Pinch cayenne pepper
Optional for garnish: paprika, minced fresh parsley
Instructions
- If using canned chickpeas, drain and rinse; if using dried, cook until tender and cool.
- (Optional) For extra creaminess, peel chickpeas: toss with baking soda in a skillet for 2–3 minutes until skins loosen, then rinse in cold water several times to remove skins.
- In a food processor, combine chickpeas, tahini, garlic, lemon juice, olive oil, cumin, salt, and cayenne.
- Process until smooth, scraping down sides as needed.
- Taste and adjust seasoning with more lemon, salt, or garlic as desired.
- Transfer to a serving bowl, drizzle with olive oil, and garnish with paprika and parsley if desired.
Notes
- Peeling chickpeas yields an ultra-smooth hummus, but is optional.
- For a sharper taste, use fresh garlic instead of roasted.
- Adjust spices to preference—smoked paprika or extra cumin adds variation.
- Blend in roasted red peppers, beets, or avocado for colorful twists.
- Freezes well for up to 2 months; thaw and stir before serving.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Appetizer, Dip
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving (about 2 tablespoons)
- Calories: 90
- Sugar: 0g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
