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BEST HUMMUS RECIPE

up close view of creamy homemade hummus in a bowl, and garnished with chickpeas, parsley and paprika
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5 from 15 reviews

An authentic style hummus recipe, perfect for dipping and spreading! Can be made with or without tahini, and ready in about 5 minutes!

Ingredients

Scale
  • 1 can (15oz) chickpeas (garbanzo beans), drained and rinsed or 1 1/2 cups cooked
  • 4 tablespoons tahini
  • 1/4 cup water (+ 2 tablespoons as needed)
  • 1 – 2 garlic cloves or 1 teaspoon garlic powder
  • juice of 1 or 2 lemons, to taste
  • 1/2 teaspoon cumin
  • 1 tablespoon roasted pine nuts, optional
  • generous pinch of himalayan salt, or to taste

Instructions

Place all ingredients in food processor and blend until desired consistency. Taste for flavor adding anything here and there that you like….garlic, lemon, salt, cumin.

Depending on the size of your lemons or how many you used, you may like to add the extra 2 tablespoons of water for slightly thinner consistency.

Serve with toppings of choice or plain. I have garnished here with chickpeas, sesame seeds, chopped parsley, a drizzle of olive oil and a dash of smoked paprika.

Store in airtight container in refrigerator for up to one week or so.

Notes

You can use 2 tablespoon tahini + 2 tablespoon extra virgin olive oil if you like. Alternately, use all olive oil, omitting the tahini all together and still have a great hummus. Keep in mind the olive oil will slightly color the hummus, but not in a bad way.

For ultra creamy hummus, peel the chickpeas before blending.

Find it online: https://simple-veganista.com/homemade-hummus/