best hummus recipe

This healthy, homemade hummus is super easy and tastes better than anything store-bought. Watch my video above to see how quickly this hummus recipe comes together!

The BEST Hummus Recipe (in 3 Minutes!)

chickpeas

chickpea liquid (or more, as needed)

tahini

olive oil

lemons (juiced)

garlic

tsp cumin

tsp salt

paprika

parsley

Add all the ingredients to your Vitamix or high-powered blender and secure the lid. Remove the lid cap and insert the tamper.

Turn the blender on high for 30 seconds (or more for a creamier texture) and use the tamper to push the hummus into the blades. Add more chickpea liquid (aquafaba), if desired, for a softer hummus.

Add the hummus to a serving plate and garnish with olive oil, paprika and fresh parsley.

I'm obsessed with this hummus recipe. Not only is it fast and easy, it's fresh, super creamy and delicious. And it comes together in less than 3 minutes! Made in my Vitamix with organic canned chickpeas, tahini and a few other fresh ingredients, it's the best homemade hummus recipe (and I think you'll agree). 

This video was created in partnership with Vitamix (a brand I've loved and used for years). All thoughts and opinions are my own. #spon

For the full hummus recipe + extra tips: http://bit.ly/2shxReu

Thanks for watching! Make sure to subscribe for more videos: http://bit.ly/2afhftX

INGREDIENTS & PRODUCTS MENTIONED:
Vitamix Ascent A3500: https://amzn.to/2lMhC3C
Organic Chickpeas: http://amzn.to/2rP6SWc
Organic Tahini: http://amzn.to/2sQQeE9

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Music: Epidemic Sound

HOW TO MAKE HUMMUS | healthy & easy hummus recipe

A hummus recipe for everyday snacking from Delish.com

Loaded Greek Hummus

chickpea,

c. crumbled feta cheese, divided

extra-virgin olive oil,

lemon

dill sprigs

Kosher salt

black pepper

c. diced English cucumber

c. diced cherry tomatoes

c. kalamata olives

Pita chips,

This is awesome. I actually followed the recipe (rare for me) but did not add dill. Added a lot more olive oil to make it more creamy. Can't wait to try it with all the toppings but it's for a party tomorrow so will have to wait!

very good. I added more lemon juice and used the liquid I drained from the chick peas instead of the water. The dill definitely makes this a Greek inspired appetizer.

https://streaming.hearstdigitalstudios.com/91f4a889-a246-4d4c-bbdc-e39f4b30f8ff/video_rover_16x9_1080p_hd_1522946377_4816.mp4

This Greek Hummus Is Loaded With Flavor

This easy homemade hummus recipe is delicious with warm pita bread or fresh vegetables. Here's our best hummus recipe and how to make homemade hummus!

Homemade Hummus

garlic clove

lemon (1/4 cup lemon juice)

salt

cilantro leaves

Paprika

Olive oil

Toasted pinenuts (see below)

Peel the garlic. Drain the chickpeas into a liquid measuring cup. Juice the lemon.

Add the garlic to the bowl of a food processor and process until finely chopped. Add chickpeas, lemon juice, tahini, kosher salt, and 2 tablespoons water from the chickpea can (aquafaba). Puree for 30 seconds, then scrape down the bowl. Taste. If necessary, add 1 to 2 tablespoons aquafaba. Puree for 1 to 2 minutes to come to a creamy consistency. Store refrigerated for 7 to 10 days.

If desired, make the garnish: toast the pinenuts in a dry skillet for a few minutes, stirring frequently, until golden brown (or bake in a single layer on a rimmed baking sheet for 6 to 8 minutes at 350F).

Top the hummus with cilantro leaves, a sprinkle of paprika, a drizzle of olive oil, and toasted pinenuts. Serve with veggies, pita bread, or crackers (like these homemade crackers!)

This creamy dill pickle hummus is a wonderfully tangy take on classic hummus. It has a big pickle flavor and that smooth texture you love and expect from hummus. Make it quickly and easily right in your food processor for the perfect no-cook dip, sandwich spread, or sauce for wraps and bowls. A delightful blend of garbanzo beans, tahini, extra-virgin olive oil, pickle brine, chopped pickles, and fresh dill, this dill pickle hummus may be your new favorite hummus flavor.

Dill Pickle Hummus

dill pickles

pickle juice

extra virgin olive oil

sea salt

dill (packed)

tsp black pepper

ice cubes (or 2 large)

drained,

BLEND THE TAHINI MIX: Add the first 9...

BLEND THE TAHINI MIX: Add the first 9 ingredients to a food processor (That’s everything EXCEPT the ice cubes and chickpeas.) and process until smooth.

FINISH THE HUMMUS: Add in the chickpeas +...

FINISH THE HUMMUS: Add in the chickpeas + ice cubes and puree for 5-7 minutes, or until smooth, stopping to scrape the sides down as needed.  It’s important to do at least 5 minutes to get the creamiest texture. 

ADJUST AS NEEDED: If the hummus seems too...

ADJUST AS NEEDED: If the hummus seems too thick, feel free to add in an extra tablespoon or two of water to get the food processor moving. Taste and adjust seasonings as needed

SERVE: Serve dill pickle hummus in a big...

SERVE: Serve dill pickle hummus in a big bowl topped with pickle slices, fresh dill, crushed red pepper flakes, or freshly ground black pepper! Enjoy it as a sandwich spread, on wraps, as the perfect afternoon snack or party appetizer.

STORE: Store leftover hummus in a well-sealed, airtight...

STORE: Store leftover hummus in a well-sealed, airtight container in the fridge for 5-7 days or the freezer for up to 12 weeks. We like to freeze this hummus in our 1 or 2 cup Souper Cubes silicone trays for easy portioning and defrosting!  If you want to learn more about how to store fresh hummus and how long it lasts, check out our Hummus Storage Guide.

https://mediavine-res.cloudinary.com/video/upload/fueoz9b4yijg4xel22lh.mp4

This creamy dill pickle hummus recipe is a wonderfully tangy take on classic hummus. It has a big pickle flavor and that smooth texture you love and expect from hummus. Make it quickly and easily right in your food processor for the perfect no-cook dip, sandwich spread, or sauce for wraps and bowls. A delightful blend of garbanzo beans, tahini, extra-virgin olive oil, pickle brine, chopped pickles, and fresh dill, this dill pickle hummus may be your new favorite hummus flavor.

Dill Pickle Hummus Recipe

This homemade Hummus recipe is authentic, delicious, and better than anything you can buy! It&#39;s made with chickpeas (garbanzo beans), garlic, lime, tahini, and spices. You won&#39;t believe how easy it is to make!

Hummus

15 oz can chickpeas (garbanzo beans)* (, reserve liquid from can)

Tablespoons tahini*

garlic (, minced)

sumac (,

cumin

lime

Prep Chickpeas: Drain the canned beans, reserving the liquid from the can. (See notes for using dry chickpeas*). If time permits, peel the outer skin away each individual chickpea. This will result in very soft and smooth hummus.

In a food processor add beans, tahini, garlic, salt, sumac, cumin, and juice from half of a lime. Blend well, adding small amounts of reserved bean liquid (or water), until you reach a smooth, creamy texture. Taste and add additional salt, if needed.

Garnish: Add mixture to a bowl and use a small spoon to make a swirl on top of the hummus . Drizzle a little extra virgin olive oil on top and sprinkle sumac around the edges. Squeeze additional 1/2 lime on top.

Enjoy with pita bread, pita chips, fresh veggies, on sandwiches, with gyros or chicken shawarma bowls.

Store leftover hummus in a covered container in the refrigerator for up to 1 week.

DELICIOUS!  I've tried several hummus recipes and this one is my favorite!  Thanks for sharing.

https://content.jwplatform.com/videos/b3HGZDvz.mp4

This homemade Hummus recipe is authentic, delicious, and better than anything you can buy! It's made with chickpeas (garbanzo beans), garlic, lime, tahini, and spices. You won't believe how easy it is to make!

An alternative to all of the usual hummus bowls we see on the internet, let us introduce you to masabacha (also known as musabaha and msabbaha). It's rich, creamy, and super satiating.

Masabacha Bowl

Tenderstem Broccoli

Sunflower Seeds

Smoked Paprika

Cumin Seeds

Fennel

Lemon

Chilli Flakes

Parsley

Drained Cooked Chickpeas

Tahini

Garlic Clove

Flatbread

Heat the oven to 180°C and add the Tenderstem to a baking tray then drizzle with olive oil, salt and pepper. Roast for 15 min, until tender and charred.

In the meantime, heat oil in a small saucepan. Once hot, add the sunflower seeds and cook for 3-5 mins, until golden. Pour everything into a small bowl and add the smoked paprika and cumin seeds. Season lightly with salt.

Slice the fennel finely, then toss with the lemon juice and chilli flakes. Finely chop the parsley. 

Tip the chickpeas and their juice into a saucepan, heating them gently. Take off the heat and add tahini, grated garlic, and the rest of the lemon juice. Give it a good mix, then mash with a masher or fork until smooth-ish, season with salt and pepper. 

Spoon the warmed chickpeas into shallow bowls and add the fennel salad and broccoli. Drizzle with the sunflower seed oil and scatter with parsley. Serve with flatbreads.

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6337551430112

Top 6 best hummus recipe recipes from across the web

The most viewed best hummus recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

The BEST Hummus Recipe (in 3 Minute...

Loaded Greek Hummus

Homemade Hummus

Dill Pickle Hummus

Hummus

Masabacha Bowl

Top 6 best hummus recipe recipes from across the web

The most viewed best hummus recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The BEST Hummus Recipe (in 3 Minute...

Loaded Greek Hummus

Homemade Hummus

Dill Pickle Hummus

Hummus

Masabacha Bowl

The most viewed best hummus recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine