Classic Hummus Recipe

This creamy hummus recipe is garlicky, and full of lemony flavor. Made with tahini, chickpeas, and garlic, it's much better than store bought!

Course Appetizer, snacks

Cuisine All

Prep Time 10

Total Time 10

Servings cups

Calories 276kcal

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

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.

For the smoothest hummus, remove the hulls of the chickpeas. It's a little tedious but so worth it!
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.

Serving: 0.5cup | Calories: 276kcal | Carbohydrates: 19.5g | Protein: 8.3g | Fat: 18.8g