How to make easy classic hummus

Sep 17, 2019 (Last updated Sep 12, 2021) by Hannah Sunderani

How to make easy classic hummus

Hey guys! I’ve dedicated this post to showing you how to make an easy classic hummus that you can count on. As I’m sure you know, there are so many hummus recipes that it can get a little overwhelming when looking for the perfect one. From flavours like roasted red pepper, artichoke, sweet potato or beetroot hummus. Sometimes we don’t know where to begin.

So, I want to dedicate this post to an easy and classic recipe, that you can enjoy as is, or fancy up by adding extra ingredients to this base to make different flavours. But to be honest, classic is always my favourite. And now you’ve got this easy recipe to make it at home.

This homemade hummus is thick and creamy, full of flavour, garlicky, citrusy and light. Vegan, and gluten-free, it’s an easy recipe that makes for a great snack or appetizer. Serve with fresh veg, pita, or rice cakes. And try not to eat the entire bowl!

Watch the how-to video:

How to make easy classic hummus:

I can promise you that making your own hummus is easy, and so much tastier than the store bought kind. It’s bright and fresh! And you know exactly what’s gone into making it, with no artificial flavours or preservatives. Once you start making it homemade, you’ll really notice the difference.

ingredients:

Only 7 ingredients are used to make this easy classic blend:

• chickpeas
• garlic
• tahini
• olive oil
• lemon juice
• sea salt
• cumin

I told you it’s simple. And you probably already have these ingredients in your pantry. But if you don’t, they’re great ones to have on hand as they’re multi-purpose ingredients that can be used in so many recipes. Hence why I’ve stamped this recipe as Newbie Cook approved. The ingredients are simple, and the instructions straight forward.

equipment:

To make the homemade hummus, I’ve used my food processor. But if you don’t have a food processor you can use your blender. However, I find the food processor easiest, as it’s able to really chop and blend the ingredients into a smooth and creamy spread.

If you’re using a blender, I recommend setting it on the pulse setting for the first few seconds – until the ingredients begin to combine. Then, move over to the blend setting to puree. You might have to stop and scrape down the sides, to aid the blender a little. But it’s nothing tricky to say the least.

If you don’t have a food processor and want to buy one – I’ve got some tips for you. A food processor is a great kitchen gadget to have. I’m a HUGE fan because it’s multi-purpose. You can make things like this hummus recipe and homemade nut butters, you can chop and grate veggies with ease, and even use it for healthy baking. Food processors can range anywhere from $30-$300, and in my experience the cheaper ones work just as well. Unlike a high performance blender, you don’t need to pay a pretty penny for a food processor. I like this one on Amazon.

The step-by-step:

As you can see from the step-by-step. Making homemade hummus is pretty straight forward. Simply toss your ingredients into a food processor, and blend until smooth.

A few tips for this easy classic hummus recipe:

I like to cook my chickpeas from scratch, by tossing a few cups of uncooked chickpeas in salty boiling water for 40-50 minutes. But you can also use canned chickpeas. Regardless of whether you cook the chickpeas yourself or buy canned, hold on to the chickpea liquid. I recommend to reserve the chickpea liquid to thin the hummus if needed, instead of adding more oil or water. The reserved chickpea liquid is more flavourful and creamier than water, and less fatty than oil, so it’s a nice liquid to use for thinning the blend.

This hummus is a classic blend, but if you like flavoured hummus it makes for a great base recipe. To make a different flavour, simple toss some cooked sweet potato, avocado, cooked beetroot, or roasted red pepper into the food processor and blend. Feel free to experiment to find your favourite blends. For me, the classic is always my favourite.

As for how long this recipe will last? I recommend to eat it within a week of making.

How to enjoy this easy classic hummus:

There are so many ways to enjoy this delicious homemade hummus. I like mine served with fresh veg and pita. But as the weather cools it’s delicious with roasted vegetables. It’s also delicious in sandwiches or wraps.

Other recipes you might like:

If you like my recipe for how to make easy classic hummus, you might also like:

• how to make easy chia pudding
• how to make almond milk
• vegan cheese platter
• stuffed sweet potatoes

Shop my kitchen:

I’m often asked what items I like to use in the kitchen. So, I’ve included my favourites for making this easy classic hummus. You can find more of my favourite kitchen items on the shop page.

Hamilton Beach Food Processor

not exactly the same, but very similar to the food processor I have

And there we have it, my simple and straight forward hummus recipe that I’m sure you’ll be making time and again. You can also use this classic hummus recipe as a base for flavoured versions, like roasted red pepper, or sweet potato. But I must admit, the classic is always my favourite. Enjoy dipping and devouring this delicious homemade hummus.

And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.

GF

How to make easy classic hummus

5 from 2 votes

By Hannah Sunderani

An easy and classic hummus recipe that's light, bright and full of flavour. Serve alongside fresh or cooked veg, pita and crackers. Vegan, gluten-free, dairy-free, nut-free and simple.

Print Recipe Pin Recipe

Prep Time 10 minutes

Total Time 20 minutes

Serves 8 people (makes approx. 2.5 cups)

Ingredients

• 2 cups cooked chickpeas
• 4 cloves garlic
• 1/2 cup tahini
• 2 tbsp olive oil , plus more to drizzle
• 1 lemon , juiced (approx. 1/4 cup lemon juice)
• 1 tsp sea salt , plus more to taste
• 1/2 tsp cumin
• splashes reserved chickpea liquid , for thinning (or water)
• fresh herbs , to sprinkle (I used parsley)

US CustomaryMetric

Instructions

• In a food processor add chickpeas, garlic, tahini, olive oil, lemon juice, sea salt and cumin. Blend to combine. Add splashes chickpea water (or filtered water) to thin if desired. Taste and adjust flavour if desired by adding more sea salt, cumin, or lemon juice to brighten.
• Pour hummus into bowl and drizzle with more olive oil, sprinkle with fresh herbs. Serve with fresh or cooked veg, pita and crackers.

Watch The Video

Notes

Reserved chickpea water used to thin hummus will add more flavour to your hummus than water. It's optional to use, but I recommend it.

Hummus will keep in fridge for one week.

Nutritional information is a rough estimate.

Approvals

Nutrition

Calories: 126kcal | Carbohydrates: 5g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Sodium: 297mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 8mg | Calcium: 27mg | Iron: 1mg

DID YOU

Tag @twospoons on Instagram
and hashtag it #twospoons

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