hummus recipe

<p>How to make hummus the traditional way. No fuss. No extra flavors added. Just a plain, classic homemade hummus recipe. And a couple of tricks will ensure you achieve the best hummus ever--thick, smooth, rich, and ultra creamy. Be sure to see the video tutorial as well.</p>

Easy Hummus Recipe: How to Make Hummus

(from 1 to 1 1/4 cup dry chickpeas

garlic cloves, minced

ice cubes

(79 grams) tahini paste

½ tsp kosher salt

lemon

water (if needed)

Early Harvest Greek extra virgin olive oil

Sumac

Add chickpeas and minced garlic to the bowl of a food processor. Puree until a smooth, powder-like mixture forms.

While processor is running, add ice cubes, tahini, salt, and lemon juice. Blend for about 4 minutes or so. Check, and if the consistency is too thick still, run processor and slowly add a little hot water. Blend until you reach desired silky smooth consistency.

Spread in a serving bowl and add a generous drizzle of Early Harvest EVOO. Add a few chickpeas to the middle, if you like. Sprinkle sumac on top. Enjoy with warm pita wedges and your favorite veggies.

I've made this recipe several times. It's great. I always start with the dried chickpeas. Have you ever used aromatics or seasoning when you cook the chickpeas in water? I tried it today and I think it might've made it slightly better. And I added the leftover harissa paste I had leftover from your harissa recipe. Good stuff. Thanks Suzy

I have been making Hummus for a long time. I have been passing out my recipe to many of my friends. But your tip of skinning the chickpeas and adding ice cubes while grinding is incredible. My hummus is creamer then ever. Thank you for sharing your tips along with the recipe.

Tried this recipe for the first time - amazing, thank you.  Was so creamy !   Am curious how the ice cubes help .  This is a keeper in my recipe book - have tried several recipes, this is the best Hummus recipe !

So easy and it tastes so good i served with cucumbers instead of pita chips to be healthy amazing taste n fast

https://content.jwplatform.com/videos/&rdquo;vPBVcnDH&rdquo;.mp4

”How

This simple hummus without tahini takes 5 minutes to prepare, uses common ingredients, and is so much cheaper than the packaged stuff.

Simple Hummus Without Tahini

(15 oz.) can garbanzo beans

water

extra virgin olive oil

lemon juice

garlic (minced)

cumin

salt

Add the garbanzo beans, 2 tablespoons of water, the olive oil, lemon juice, garlic, cumin, and 1/4 teaspoon of salt to a food processor. Process until smooth and creamy. If needed, add additional water to thin out the hummus and 1/4 teaspoon of salt to your taste preference.

Store covered in the refrigerator.

https://content.jwplatform.com/videos/M7ZTf3nl.mp4

Simple Hummus Without Tahini Recipe

Try this hummus recipe once, and you'll never go back to buying it at the store! Served with fresh veggies and pita, it's a delicious appetizer or snack.

BEST Hummus

chickpeas

tahini*

olive oil

lemon juice (more to taste)

garlic

sea salt

water (or as needed to blend)

red pepper flakes, or parsley (for garnish)

bread

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 water as needed to blend, and/or to reach your desired consistency.

Transfer to a serving plate, top with desired garnishes and serve with warm pita and veggies, as desired.

Our Favorite Homemade Hummus Recipe

chickpeas (cooked from scratch, or 1-15 oz can drained and rinsed 3 times)

– 1 Tbsp lemon juice

½ – 1 tsp cumin

cayenne pepper

Put the garbanzo beans, olive oil, 1/2 Tbsp lemon juice, spices and 2 Tbsp of water in a food processor OR a high powered blender (I have a Blendtec Blender).

Process the beans until they are smooth. You may need to add water, 1 tablespoon at a time and up to 2 additional tablespoons, in order to achieve the right consistency.

Taste the hummus and add additional spices or lemon juice if desired. I almost always add a total of 1 tsp of cumin and ¾ tsp of cayenne pepper. Process again and taste again, adjusting the spices as needed.

Serve with raw vegetables or homemade pita bread!

I make my own tahini in my tiny food processor. It’s no different than making peanut butter. A touch of salt, do not toast the sesame seed for a milder taste. Good olive oil is necessary. Your recipe looks great.

I just made a double batch of this and can not wait for it to settle up in the fridge. Of course I had to taste it as it was going in the bowl, soooo yummy!

This one little trick will give you the smoothest hummus you've ever had. Basic ingredients - no tahini required. My favorite hummus ever.

Super Easy Homemade Hummus

Remove the skins from the chickpeas by gently pinching them until the skin comes off. Discard the skins and reserve the chickpeas.

Place de-skinned chickpeas in a blender or food processor with garlic, olive oil, ¼ cup water, and salt. Blend or puree until very smooth, adding the remaining water one tablespoon at a time if the mixture is too sticky to move through the blender. Once the mixture is going, you can stream in a little bit more olive oil to help achieve a super creamy texture.

Serve on pitas, crackers, veggies, or sandwiches. Adjust seasonings as you like!

I did this recipe with a nutribullet and it really shredded the skins.

I never peeled them before but i did this time and it was worth it, much nicer texture. This has been my best hummus yet. It was a little bland tho, mabey ill ad some paprika or lemon next time.

Hi, Lindsay - 
I have tried, and tried, and TRIED to make homemade hummus but each and every time it was a FAIL!  This recipe - oh, so simple - and oh! so yummy!

I will tell you - I am probably a little over zealous of my VitaMix, and it completely shreds, creams, and makes non-existent those little pea covers.  You aught to think about adding one of those to your wish list as well.  Makes INCREDIBLE homemade peanut butter in a SNAP!

Tahini is very easy to make, especially since you have a food processor and a blender.

I will totally try this easy and awesome recipe :)

Thanks

Hi! I love this recipe,  and that there's no tahini! Tahini seems to overpower the flavor of chickpeas that have a wonderful flavor on their own. Question;  is the serving size a standard 2 tbsp? I'm not seeing it anywhere but perhaps I'm overlooking it. Thanks!

Hmm. I never would have thought to peel the chick peas but I'm excited to give it a try. I also have some roasted red peppers that need to be used up so I think I'll whoosh them in there, too (why do those darn things gets moldy so fast?!).

Thanks for the tip on pealing the chick peas.  I might try it one day.  I am lazy though :)  Do you every ad any Greek yogurt or Tadzhik to it?  I usually add one or two tablespoons to it.   Now I am going to have to google Authentic hummus and see what I am missing.

Lindsay, you genius! I thought I knew every hummus recipe under the sun, but never have I heard or thought of peeling the skins! I'll be honest, when I first read that I thought the heat had gone to your head and you were a little crazy... But then I saw that dish of the creamiest hummus I've ever seen and realised that you're a genius :) now to get the husband to start peeling chickpeas for me...

Am also someone who could not live without hommus and make myself most of the time: from scratch and usually without rubbing the skins off.  Umm, perhaps the silky smoothness is not present, but I have a few more minutes of time in my day :D !  Lovely simple recipe!!

https://www.youtube.com/watch?v=U8urXtJEo98

Printable recipe - http://pinchofyum.com/how-i-make-hummus

INGREDIENTS

• 2 cans chickpeas
• 1 clove garlic
• 2-3 tablespoons olive oil
• Up to ½ cup water
• ½ teaspoon salt

INSTRUCTIONS

1. Remove the skins from the chickpeas by gently pinching them until the skin comes off. Discard the skins and reserve the chickpeas.
2. Place de-skinned chickpeas in a blender or food processor with garlic, olive oil, ¼ cup water, and salt. Blend or puree until very smooth, adding the remaining water one tablespoon at a time if the mixture is too sticky to move through the blender. Once the mixture is going, you can stream in a little bit more olive oil to help achieve a super creamy texture.
3. Serve on pitas, crackers, veggies, or sandwiches. Adjust seasonings as you like!

NOTES

I love garlic, but even two cloves can make for some very garlicky hummus that will hang with you for several hours. If you have an aversion to garlic, use a little garlic salt instead or start with half of a clove. You can always add more, but you can't take it out once it's been blended together! Another option is roasting or sautéing the garlic before blending to help tone down the garlic "bite".

How to Make Hummus

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!)

chickpea liquid (or more, as needed)

tahini

lemons (juiced)

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

This allergy-friendly hummus recipe without tahini is just as easy as my classic hummus recipe. This zesty chickpea spread is vegan, gluten-free, and budget-friendly. You can even cook chickpeas in the Instant Pot for this hummus recipe!

Hummus without Tahini

Lemon

Extra Virgin Olive Oil (or Sesame Oil)

Garlic (finely grated)

Salt

tsp Ground Cumin

Black Pepper

In a food processor container or blender, add CHICKPEAS, LEMON JUICE, OLIVE OIL, GARLIC, SALT, CUMIN, and BLACK PEPPER.

Pulse a few seconds to blend ingredients; remove lid and scrape sides with spatula to help ingredients blend more uniformly; add very small amounts of reserved CHICKPEA JUICE to thin the consistency to your liking.

Increase blender to a higher speed until desired consistency is reached (usually under 2 minutes)

Refrigerate in an airtight container up to five days.

Spiking a basic hummus recipe with a dollop of basil hummus adds big flavor. Use this herby pesto hummus for sandwiches, dipping, on pasta, and more!

Pesto Hummus

chickpeas (1.15)

lemon juice (0.18)

olive oil (0.48)

tahini (0.85)

basil pesto (1.33)

salt (or

garlic powder (or 1 clove fresh)* (0.02)

Drain the chickpeas and add them to a food processor along with the rest of the ingredients.

Process the ingredients until smooth, adding a little water, olive oil, or drained liquid from the chickpeas to thin out the mixture if needed.

Garnish with a few whole chickpeas, a drizzle of olive oil, or a dollop of pesto, if desired.

RECIPE VIDEO ABOVE. EVERYONE should know how to make a great hummus! I usually make this with canned chickpeas but see notes for using dried (stove or pressure cooker). Quick to make, and completely incomparable to store bought. With a decent food processor, the hummus is certainly smooth enough for my taste. But if you want ultra smooth, see the recipe notes!

Hummus

/ 14 oz canned chickpeas

liquid from the canned chickpeas

garlic (, minced)

Salt and pepper

Extra smooth optional steps: If you want ultra smooth hummus, do one of the extra Smooth Hummus steps below (I rare bother!).

Reserve for garnish: Reserve 10 or so chickpeas for garnish. 

Blitz! Place remaining chickpeas, garlic, lemon, tahini and olive oil in a food processor or blender. Blitz until it becomes a paste. 

Season - Add salt and pepper - if using canned chickpeas, add salt gradually because the saltiness varies from brand to brand.

Thin sauce - Add reserved liquid from can. Blitz for a couple of minutes until smooth - but note you will have tiny little grains in it, it won&#039;t be 100% smooth unless you do one of the extra steps below. 

Adjust - Adjust lemon and salt to taste, adjust thickness with more liquid. It should be a soft dropping consistency, like ketchup.

Serve the traditional way: dollop a big scoop of hummus on a plate or shallow bowl. Use a spoon to spread it and make swirls on the surface. Top with reserved chickpeas, drizzle generously with more olive oil and sprinkle with paprika.

Method 1: Drain chickpease, place in large bowl and fill with water. Grab handfuls and rub between your hands submerged in the water - skins will rub off and float to surface. Skim floating skin off, drain and use per recipe.

Method 2: Tip all contents of can INCLUDING liquid into heatproof bowl. Cover loosely with lid or clingwrap, microwave on high for 3 minutes. Drain then use per recipe (hot chickpeas blitz smoother).

Optional- easy ways to make ultra smooth hummus (Note 4)

This Red Lentil Hummus has everything you love about traditional hummus, but made with gorgeous red lentils that boast a sweet and nutty flavor. It&#039;s lemony, smooth, creamy, and perfect for a nutritious and satisfying snack.

Red Lentil Hummus

red lentils

tbsp tahini paste

tbsp lemon juice

tsp smoked paprika

tsp black pepper

Prep the lentils:

Prep the lentils: Bring the water to a boil and add your lentils. Reduce the heat to a simmer and cook until all the water is absorbed, stirring occasionally, it should take 15 to 20 minutes. Let the lentils cool for 5 to 10 minutes.

Make the hummus:

Make the hummus: Add the cooked lentils to a food processor with the rest of the ingredients. Pulse until everything is blended and smooth.

Serve:

Serve: Scoop the hummus into a bowl, garnish with smoked paprika. Chill until ready to serve.

A fresh and nutritious veggie bowl loaded with veggies, hummus, quinoa, and Greek yogurt

Hummus Quinoa Veggie Bowl

Cucumber (diced)

Cups Cherry Tomatoes (halved)

parsley (chopped)

Spring Onions (thinly sliced)

Red Onion (sliced)

Tbsp Greek Yogurt

Cups Cooked Quinoa

Tbsp Olive Oil

Tbsp Red Wine Vinegar

Sea salt and black pepper,

15 oz Chickpeas (can, rinsed and drained)

Garlic Cloves

Water

Tbsp Lemon

Tbsp Tahini (optional)

½ Tsp Ground Cumin

½ Tsp Smoked Paprika (plus more to sprinkle)

Place all hummus ingredients into a food processor and pulse until smooth.

To assemble the bowls divide the cooked quinoa among 4 bowls, then add cucumbers, tomatoes, onions, a spoonful of yogurt and a dollop of hummus.

Sprinkle with smoked paprika, sea salt freshly ground black pepper and add a drizzle of olive oil and vinegar. Enjoy!

This is a homemade hummus with roasted brussels sprouts recipe. It's a unique twist on one of our favorite appetizer dips. Add some chile oil and grab a wedge of naan to experience an adventurous version of hummus.

Hummus with Roasted Brussels Sprouts

For the hummus:

tahini sesame paste

lemon juice (fresh squeezed)

Olive oil

For the brussels sprouts

brussels sprouts (quartered)

For garnish

Chile oil

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients (through olive oil) to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning.

Adjust seasonings and add more reserved chickpea liquid if you want a smoother texture.

Pour mixture into a bowl.

Preheat oven to 350 degrees. Quarter the brussels sprouts and toss with 1 tablespoon of olive oil. Place brussels sprouts on a sheet pan and roast for 15 or 20 minutes. Or until they're starting to turn brown in places. Tossing once for even cooking.&nbsp;

To serve make a pattern with the handle of a spoon in the hummus. Drizzle the chile oil in the indentation. Top with the roasted brussels sprouts.

Serve with Naan or pita wedges, fresh veggies like sliced cucumbers, carrots and celery.

This amazing hummus recipe produces the creamiest, smoothest and most heavenly hummus ever... proving that homemade really is always better!

Perfect Homemade Hummus Recipe

Medium Saucepan

Food Processor

Olive Oil

Chickpeas **

Paprika

Parsley Leaf

Soda

Lemons

Large Garlic Cloves, peeled and minced *

(1/3 Cup) Tahini

– 1 tsp Ground Cumin

Add the chickpeas and bicarbonate of soda to...

Add the chickpeas and bicarbonate of soda to a medium saucepan and cover with water by a clear 2".

Place over a high heat and bring to...

Place over a high heat and bring to the boil, then reduce and simmer for 15 minutes.

Add the lemon juice, garlic and salt to...

Add the lemon juice, garlic and salt to a food processor/nutribullet and pulse briefly. Allow to marinade until the chickpeas have finished boiling.

Drain the chickpeas and rinse in cold water...

Drain the chickpeas and rinse in cold water until the chickpeas have cooled.

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