Hummus is a staple in our house — there is almost always a batch in the fridge, ready for snacking! And once you’ve had homemade hummus, you’ll be ruined for store-bought! It’s healthy, light, and can be a very different snack just by pairing it with different toppings or with different foods for dipping. So I’m bringing you my favorite classic hummus recipe!
As always, I do include a few affiliate links in this post for products I truly use and love. This just means that if you make a purchase after clicking one of those links, I’ll earn a little money (at no cost to you) to keep the kitchen up and running, which I promise to use to create more fun content like this! One of those affiliates is with Amazon, which requires a very clear disclosure: as an Amazon Associate, I earn from qualifying purchases. If you have any questions about affiliates, please reach out!
Making your own hummus is wonderful for a few reasons. First, it’s really quick to make — once you’ve done it before, you can likely make a batch of hummus in 5 minutes. Of course, with a homemade version, there are no preservatives or any additives of any kind (and trust me, once you taste it, you’ll be shocked how different store-bought hummus tastes!). It’s also incredibly easy to adapt to your liking. Do you like your hummus with some texture or completely smooth? Purée as long as you need to reach your desired consistency. Do you like your hummus a little more dry, or a little more wet? Add a little more or less water.
I also love to serve hummus with roasted veggies as a side dish. It becomes a nice dip and another way to incorporate more vegetables, healthy fats, fiber, and protein into your meal. One of my favorites is harissa roasted carrots on a bed of fresh hummus!
What you’ll need to get started
- Tahini: pick a good quality tahini, as this is what will give your hummus such a great sesame flavor. I like this one from Amazon, but there are so many good options!
- Olive oil: again, a good quality olive oil will shine in this recipe! I could probably write a whole post about my favorite olive oils, but I really like the oils from California Olive Ranch
- Garlic cloves: garlic cloves provide a stronger flavor than garlic powder
- Lemon juice: fresh lemon juice is the best! Break out that squeezer / juicer!
- Chickpeas: chickpeas, or garbanzo beans, are the star of this show. Make sure to give them a good rinse first! I’m not precious about which brand, so use whatever you like most!
- A few spices: cumin, paprika
- And of course, toppings: I like to use olive oil, paprika, roasted pine nuts, fresh parsley, salt and pepper
You will need a food processor to make this recipe — there just is no better way!
Classic Hummus FAQs
Do you need a food processor to make this?
Yes, you do! This will not work in a blender, unfortunately. A food processor is definitely the best way to go. I’ve had this Cuisinart 14-Cup Food Processor for a few years, and it always works great!
Can you change the toppings?
Yes, definitely! This recipe shares a few of my favorite toppings, but you could easily change it up with different nuts, spices, or anything else you like! You can also add more or less to make the hummus spicier or less spiced.
How should you store hummus?
Keep hummus in an airtight container in the fridge for up to a week (if you manage to keep it in the house that long!)
Can you make different kinds of hummus (not just chickpeas)?
Yes! I’m working on a few recipes here, but will have more to share!
Can I make mine more or less spicy?
Yes! This classic hummus recipe is not spicy at all, but if you want to add more paprika for an additional kick, feel free.
Below is my recipe for my favorite Classic Hummus — I hope you like it! Leave me a comment and let me know what you think!
Easy Classic Hummus Recipe
- ⅓ cup tahini
- 3 Tablespoons water
- 2 garlic cloves peeled
- 2 Tablespoons olive oil
- 3 Tablespoons fresh lemon juice
- 1 teaspoon salt
- ½ teaspoon cumin
- ¼ teaspoon paprika
- 1 can (15 oz.) chickpeas rinsed
- olive oil for topping
- paprika for topping
- pine nuts roasted, for topping
- salt & pepper for topping
- Add all ingredients except chickpeas to food processor. Pulse until a smooth paste forms.
- Rinse chickpeas and add to food processor. Pulse until smooth and combined.
- With the processor running, add an additional 1-2 Tablespoons of water until you reach your desired consistency.
- Transfer to a bowl. Top with a swirl of olive oil, sprinkle with paprika and roasted pine nuts. Add salt and pepper to taste.