This homemade hummus recipe is great every time and tastes way better than one that is store bought! Smooth, tasty and simple to prepare: Simple, chickpeas don't have to be peeled and alert in less than 10 minutes!
As for hummus, I'm a enormous fan … after all 7 hummus recipe flavors on the blog! I love how simple, protein-wealthy and delicious the preparation is.
This classic homemade hummus recipe is totally light (almost fluffy!) And smooth, and has the great blend of spices, garlic, lemon juice, and olive oil.
Reasons you may arrive across this homemade hummus
- simple, classic and always popular
- A simple 3-step method makes for creamy, smooth hummus every time
- You can prepare it in advance and keep it in the refrigerator or freezer
- chick-pea– You can use canned chickpeas or cook them yourself. I like to do Instant chickpea!
- liquid– Be sure to separate the liquid from the chickpea can. This is an essential part of the smoothness and taste.
- Tahini– this is sesame paste; You can find it in the international grocery section of your grocery store.
- garlic– I think it's easier to mix chopped garlic evenly than tossing whole cloves in (it can be chunky at times)
A 3-step method for making creamy hummus
Rather than throwing all of our ingredients in the food processor at once, we use a simple three-step process to make this hummus. This makes the humus smoother by making sure all the ingredients are mixed properly, and you can also control how thick or lean your hummus will be.
First, add everything except chickpeas.
Add the tahini, olive oil, lemon juice, garlic, salt, cumin, ground coriander, and 1/4 cup separate chickpea liquid to your food processor. Stir for 1 minute until it sparkles and is completely blended.
Add the chickpeas
After adding the chickpeas, mix on high speed for 1 minute then stop the processor, remove the lid and scrape off the edges. Close the lid again and mix for an additional minute. The mixture should be thick and creamy.
Drink chickpea liquid from the canal
At this point, you can decide if your hummus is thick enough or if you want to add more liquid to make it thinner and smoother. As you mix, stroke slowly through the trough of your food processor until you have the consistency you want.
Tips for the smoothest hummus
If you're looking for creamy ULTRA hummus, you can take it even further for a perfectly smooth consistency:
- Overcook your chickpeas– You can cook on the stove for extra time or add 5 minutes to the Instant Pot cooking time. Soft chickpeas make hummus pretty smooth.
- Peel your chickpeas– Pinch the peel of the chickpeas and cast them away. This takes 10 minutes but makes a very smooth hummus.
I have only made this recipe in my food processor, but I cognize some have successfully made this in a heavy duty blender. Here are my recommendations
How to serve
Homemade hummus works in many ways! Here are some ideas for serving him:
- diving– Serve with tortilla chips and vegetable sticks
- taste– Distribute as a sandwich, pita or pizza base
- salad dressing– toss it on your salad or as part of a macro bowl
- SOS– Serve with fish, chicken or tofu
This recipe is great for later and later enjoy! When I store hummus, I personally like to split it up into 1/4 cup servings, but you can also keep the entire batch in a bowl.
Here are some tips to keep this recipe secure:
- fridge– Store in an airtight food prep container in the refrigerator for up to 1 week.
- Freeze– Store in an airtight food preparation container for up to 3 months, store in ice cubes or freezer bags (roll flat for simple storage).
- unravel– overnight in the refrigerator.
Check out my favorite Food preparation containers!
Looking for more hummus recipes?
Perfect homemade hummus
This homemade hummus recipe is great every time and tastes way better than one that is store bought! Smooth, tasty and simple to prepare: simple, no peeling chickpeas and alert in less than 10 minutes!
Mix the tahini, olive oil, lemon juice, garlic, salt, cumin, coriander, and 1/4 cup chickpea liquid in the bottom of the 7-cup steel-blade food processor. One minute process.
Add chickpeas, then mix on a low level for 1 minute, gradually adding 1-2 tablespoons of extra liquid separated from the chickpea can by the groove in the lid of the food processor.
Scrape the edges of the processor, then mix for 1-2 minutes, adding more liquid if you want to be finer. Mix until everything is smooth and creamy.
Serve with vegetables or crackers.
1-19 ounce can of chickpeas works with this recipe too, you may need to add a small more liquid.
Store the hummus in an airtight container in the refrigerator for up to 1 week.
Freeze for up to 3 months – store in an airtight container for food preparation, freeze in cubes or freezer bags (roll flat for simple storage).
Offer: one/ 8 / batch | Calorie: 167kcal | Carbohydrates: 20thG | Protein: 6thG | Fat: 7thG | Sodium: 151mg | Potassium: 222mg | Fiber: 5G | Sweets: 3G | Vitamin A: 20thIU | C vitamin: 4.9mg | Calcium: 41mg | Iron: 2.2mg