We’ve all seen a lot of hummus recipes pop up over the years. And they’re all great, but sometimes it’s good to get back to the basics. Classic Hummus is classic for a reason – it’s the best!
I’ve also seen a few hacks and secrets and surprise ingredients that supposedly help lead to the best hummus ever. Most notably, the whole peeling-your-chickpeas thing. Apparently it results in the smoothest, creamiest hummus you’ll ever lay your mouth on. But can I just be honest and say no thanks? Who has time for that?! I find this Classic Hummus recipe to be perfectly silky just the way it is, peels and all.
I’m all about the easy.
And the tasty.
With just a handful of ingredients – chickpeas, tahini, lemon, garlic, and salt – and a quality minute or so in a high-powered blender, this hummus recipe is oh-so easy and totally divine. No peeling, no fancy maneuvers – just good classic hummus.
This is also an oil-free hummus recipe, making use of the chickpea liquid to thin it out instead of olive oil. Note, however, that I do love a good drizzle of olive oil over the top of mine. But that’s totally optional!
Serve your hummus alongside veggies and pita wedges, or use a dollop on your veggie burger, spread a bit on your avocado toast, scoop a bit into your grain bowls, even use it as an oil-free salad dressing substitute. Yummus! (Sorry. So sorry.)
First published on November 21, 2009. Updated and republished June 6, 2016.