This Classic Hummus Recipe is creamy, garlicky, and lemony in the best way. Just a handful of pantry staples and 5 minutes in the blender. You’ll want to spread it on everything.
Creamy, Garlicky, and So Simple – My Classic Hummus Recipe
Hummus is one of those things I always come back to. It’s quick to make, doesn’t require any fancy ingredients, and tastes a hundred times better when you make it at home.
Once you get the hang of it, you’ll never want to go back to the store-bought kind. I’ve been making this version for years, and it’s my go-to when I want something easy but still feels homemade and fresh.
A good hummus should be creamy with a smooth texture, a solid hit of garlic, a little tang from lemon, and just enough olive oil to round it all out. This one checks all the boxes and then some. It’s all blended up in one step and you can serve it with pita, veggies, crackers… whatever you’ve got around.
🩷 xoxo, Ana
How To Make This Hummus
The secret to a more creamy hummus is to remove the skins from the chickpea. Start with these instructions but if you don’t feel like doing this, skip to step #2.
How to Hull Chickpeas
- Place the chickpeas in a bowl of warm water and let them sit for 3 to 5 minutes. This softens the skins and makes them easier to remove.
- Gently rub the chickpeas between your hands or against the sides of the bowl.
- As the skins come off, skim them out with a slotted spoon or pour off some of the water. Repeat the rubbing process a couple more times until most of the chickpeas are hulled.
- Give the chickpeas one final rinse and they’re ready to go into your hummus.
The base is simple: cooked chickpeas, tahini, garlic, olive oil, and lemon juice. Everything goes into a blender and whips into a silky, fluffy spread. I like to loosen it with some of the chickpea liquid to make it extra smooth and light.
You can taste the garlic and lemon right away, while the tahini gives it richness and that classic nutty depth. The olive oil rounds everything out without being overpowering.
Ana’s Recipe Tips
- Peel the chickpeas if you want that ultra-smooth texture. It’s a bit tedious, but totally worth it if you have the time.
- Use good tahini. Some are more bitter than others, so go with one you like.
- Save the chickpea liquid from the jar or can -this helps thin out the hummus without watering it down.
- Blender vs. Food Processor: A high-speed blender will give you the creamiest result, but a food processor works just fine if that’s what you’ve got.
- Season to taste: The lemon, garlic, and salt can be adjusted to fit your flavor preferences.
Print Recipe
Classic Hummus Recipe
Equipment
- Food processor
Ingredients
- 2 cups cooked jarred chickpeas, drained & rinsed. See note #1) - reserve the liquida
- ½ cup smooth tahini
- 3 Tablespoons extra virgin oil
- ¼ cup fresh lemon juice (1 whole juicy lemon)
- 1 Tablespoon lime juice - optional
- 2 fresh garlic cloves
- ¾ teaspoon sea or kosher salt
- ⅓ cup chickpea juice
Instructions
- In a high-speed blender, place the chickpeas, tahini, olive oil, lemon juice, garlic, and salt. Use the blender baton to blend until very smooth, adding chickpea liquid as needed to blend, and/or to reach your desired consistency.
- Transfer to a serving plate and garnish with paprika, red pepper flakes, and/or fresh parsley. Serve with warm pita and veggies, as desired.
Notes
How to Store Hummus
- Refrigerator: Transfer the hummus to an airtight container and store in the fridge for up to 5 to 7 days. Give it a quick stir before serving, sometimes it thickens a little as it sits.
-
Freezer: Yes, you can freeze hummus! Store it in a freezer-safe container, leaving a little space at the top since it expands slightly when frozen. It’ll keep well for up to 3 months.
To use, let it thaw overnight in the fridge and stir it well. The texture might be a little thicker or separated, but a splash of warm water or olive oil and a good stir usually brings it back to life. -
Serving Tip:
If you’re pulling it out of the fridge or freezer, let it sit at room temperature for 15–20 minutes before serving so the texture softens up a bit.
Private Notes
Nutrition
FAQs
Yes! Just rinse them well and save some of the liquid. You’ll want about 2 cups.
Not a must, but it makes a big difference in texture. If you’ve got a few extra minutes, go for it.
You technically can, but the tahini gives hummus its classic texture and taste. If you’re out, try using a bit of nut butter (like cashew or almond), but it won’t be exactly the same.
I hope you like this recipe as much as I do! Please leave me a comment or question and I’ll get back to you asap. Stay well! 🩷 xoxo, Ana