How To Make Hummus? Creamy, Dip-In

• Food: Hummus

• Writer: Alice

• Content-Type: Food Blog

This simple, 7-ingredient hummus recipe will teach you how to make your hummus at home. It comes together quickly and is creamy, smooth, and fresh.

Is there anything better than hummus that is silky, creamy, and nutty?

Although I’ve shared a variety of hummus recipes on my blog and in my first cookbook, I’ve recently received requests for my go-to, tried-and-true homemade hummus recipe.

This is the hummus recipe I use when I’m craving that traditional tahini-forward, ultra-creamy, smooth dip, just like the sort I like at a nice Middle Eastern restaurant, even though I believe it’s great to combine vegetables into many kinds of chickpea dips (see below for more of those possibilities).

It’s easy to create; after just 5 minutes of preparation, 7 common components become delectable homemade hummus. It has a vibrant lemon flavor, is incredibly smooth, and has a mild garlic sting.

I sincerely hope you adore it as much as I do, whether you eat it with raw vegetables, spread it over a sandwich, or eat it with pita wedges.

INGREDIENTS FOR HOMEMADE HUMMUS

This simple homemade hummus recipe just calls for 7 common ingredients!

• Cooked chickpeas. Even though I occasionally prepare dried chickpeas, I usually make my hummus with store-bought canned chickpeas, and it always turns out fantastic. If you choose to prepare your chickpeas, be sure to soak them overnight and boil them for a little longer than usual, until they are mushy, soft, and creamy.
• Tahini. Smooth hummus requires a good deal of high-quality tahini. In my recipe, I use 1/3 cup, and the brand I use has a smooth texture and a mild, nutty flavor that is not bitter. My favorite brands are Soom, Seed & Mill, and Cedar’s, which are all available at most supermarkets.
• Extra virgin olive oil, I add 2 tablespoons of olive oil to the dip, and I adore adding a drizzle of oil on top before serving.
• Liquid lemon juice. For the most vibrant, zingy flavor, squeeze it yourself.
• Garlic. In my basic recipe, I use one fresh garlic clove; however, for a caramelized flavor, you may also use two roasted garlic cloves.
• Water. I begin with 5 tablespoons and add more as necessary to create it a deliciously light, fluffy texture.
• ocean salt. In this homemade hummus recipe, I use 1/2 tsp to accentuate the fruity, nutty flavors.

CREATING HUMMUS

You can make this dish in just one simple step once you have all of your ingredients together. Combine the chickpeas, tahini, water, garlic, olive oil, and salt in a high-speed blender, and mix until smooth.

I’m done now!
When blending, add additional water as necessary to achieve the desired consistency. Use the baton on your blender if it has one to start things off.

If you don’t have a high-speed blender, you can make this recipe in a food processor. However, a blender will produce a smoother dip more quickly, so if you use a food processor, be aware that it can take a few minutes for the hummus to get extremely creamy.

RECIPE VARIATIONS FOR HUMMUS

You may season hummus in a variety of ways if you visit the hummus area of a grocery store! Feel free to experiment at home with various flavors. I enjoy making it the traditional way, but when I want something different, I usually choose one of these alternatives:

• Amp it up! The addition of 1/2 teaspoon of ground cumin and/or coriander enhances the flavor.
• Include roasted red peppers. Add 1 roasted red pepper, 1/4 cup toasted almonds, and 1/2 teaspoon smoky paprika to make a nutty romesco-style dip.
• Add pesto and mix well. To produce a pesto-herbaceous dip that is extremely lemony, add spoonfuls to taste.
• Turn green. Add up to 1 cup of spinach, or up to 1/2 cup of fresh parsley, cilantro, or basil.
• Pink it up! Find my recipe for beet hummus here.
• Make it smokey and sweet. Along with the other hummus components, add 1/2 baked sweet potato, 2 teaspoons maple syrup, a generous amount of chili powder, and additional water as necessary to the blender.
• Give it a harvest-themed autumnal spin. For a great autumnal version, mix in cumin, coriander, cayenne, and roasted butternut squash with the traditional dip! Here is the complete recipe.

Please share any modifications you try!

IDEAS FOR SERVING HUMMUS

There are a zillion uses for hummus once you have some on hand in the fridge. Here are some recommendations:

• As a quick snack, enjoy it with vegetables or crackers (or just by itself).
• For an adorable crostini appetizer, spread it on there.
• Serve it on a Mediterranean mezze platter with tzatziki, baba ganoush, Greek salad, and tabbouleh, or place it in the middle of your next crudité board.
• Include it in your upcoming sandwich or wrap! I adore it on this “club” sandwich, these vegetarian wraps, or these chickpea shawarma wraps.
• To get it thin enough to drizzle, stir it with some water. Use it as a salad dressing for your preferred fresh or roasted vegetables after that!
• Of course, it’s also tasty with heaps of pita on its own. When I serve hummus on a large platter, I prefer to top it with a simple Israeli salad, sumac, finely chopped parsley, and a generous drizzle of olive oil. It would also be tasty to add sesame seeds, pine nuts, fresh mint leaves, smoky paprika, or even everything bagel seasoning.

HUMMUS

Once you make your hummus, you won’t ever want to buy it again! It makes a great appetizer or snack when served with pita and fresh vegetables.

INGREDIENTS

• 1 1/2 cups cooked chickpeas drained and rinsed
• 1/3 cup smooth tahini*
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice, more to taste
• 1 garlic clove
• 1/2 teaspoon sea salt
• 5 tablespoons water, or as needed to blend
• paprika, red pepper flakes, or parsley, for garnish
• warm pita bread and/or veggies, for serving

INSTRUCTIONS

1. Place the chickpeas, tahini, olive oil, lemon juice, garlic, and salt in a high-speed blender. Use the blender’s baton to combine the ingredients until they are very smooth, adding water as needed to achieve the desired consistency.
2. Serve with a warm pita and preferred vegetables after transferring to a serving platter and adding desired garnishes.

NOTES

My preferred tahini brands are Cedar’s, Seed + Mill, and Soon.