A simple homemade hummus recipe is not only healthy but delicious! Just using a few fresh ingredients is the key to the amazing flavor.
I love a good basic homemade hummus recipe. It’s healthy, delicious, and easy to make. I have to say that I have been making it at home I haven’t bought store-bought since. Since chickpeas are bland and there are no limits to creative flavor combinations. Here are some tips on getting the basics down to making good homemade hummus.
Let’s not forget that hummus is not only delicious but it’s healthy. I love all dips and anything that tastes good and is healthy is a win-win for me. Chickpeas have protein, olive oil has good fats, and omegas not to mention taste great with really anything.
All you need are a few basic ingredients. You can either cook dry chickpeas or use canned chickpeas. I prefer soaking dry chickpeas overnight, then boiling them for about an hour.
One tip to smooth hummus is to remove the outer skins once cooked. Many can argue if there is a difference, I personally think there is. If you take the time to remove the skins you will have super smooth velvety hummus. This step is completely optional and if you skip it you can still have a pretty smooth hummus.
I use my go-to blender, the ninja blender to blend this hummus recipe. It blends so fast and helps create smooth and creamy hummus.
How do you remove the chickpea skins?
One way to remove the skins is to pinch the skin of the peas once they are cooked and cool enough to touch. Or, you can add a tsp of baking soda to the water of the chickpeas before it comes to a boil. This helps the skins come off while boiling. Whatever you do, do NOT throw in baking soda while the water is boiling. I made that mistake while in a rush one day. Not good, water overflowed everywhere. So, add baking soda to the water while it is cold and add chickpeas then bring to a boil 🙂
Do you have to put tahini in this homemade hummus recipe?
Most hummus recipes call for tahini, which is a combination of sesame seeds and light-tasting oil. I usually make my own tahini and refrigerate it. Mainly because I’ve had a hard time finding it. I have to say that it does give a nice flavor balance to hummus. If I’ve run out I have thrown in some extra hulled sesame seeds and olive oil when blending the hummus. I recommend using already prepared a smooth textured hummus.
How do you store this homemade hummus recipe?
Store any leftover hummus in an airtight container and keep it in the refrigerator for up to a few days. I have never tried to freeze hummus, if you have drop a comment below and let us know how it went.Print
A quick and easy classic hummus recipe.
- 2 cups cooked chickpeas
- 1 clove garlic
- 1–2 tbsp olive oil
- 1 tbsp freshly squeezed lemon
- 1 tsp tahini
- 1 tsp salt
- 1/4 cup water
- Put half of the chickpeas into a blender or food processor
- Add the water, olive oil, salt, lemon, tahini, and garlic.
- Add the rest of the chickpeas on top and blend ingredients.
- Blend until smooth adding more or less salt, oil, and tahini to taste.
- Serve immediately or store in an airtight container and refrigerate up to a few days.
You can use freshly boiled chickpeas or canned. For dry beans, soak them overnight and then boil them for about an hour or until they are soft.
You can top this homemade hummus recipe with almost anything and serve it with bread, crackers, or sliced vegetables. I usually serve it with pita chips or any cracker I have on hand.
What is your favorite way to eat hummus??