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.
Simple, straightforward, perfect, classic hummus. 5 ingredients and 5 minutes to perfection!
- 1 (15-ounce) can chickpeas, drained, but reserve the liquid
- 1/3 cup tahini
- 3 tablespoons freshly squeezed lemon juice (from about one large lemon)
- 2 medium garlic cloves, minced
- 1/2 teaspoon salt plus more to taste
- 1/2 teaspoon cumin (optional)
- A drizzle of good olive oil and a dusting of paprika for topping (optional)
- Add the chickpeas (but not the liquid), tahini, lemon juice, garlic, salt, and cumin (if using) to a high-powered blender or food processor (I have the best results with my Vitamix).
- Blend, adding the bean liquid about 2 tablespoons at a time to keep things moving, until the mixture is your desired consistency (I like hummus to be almost like a thick peaked whipped cream – it forms peaks but is still light and luscious).
- That’s it! Scoop out and serve! I love it topped with a liberal drizzle of olive oil and a sprinkle of paprika.