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.
- 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.
We love hummus! (I’m gonna make some tonight!)
I make mine just like you do. If I have some marinated arthichoke hearts around, I add a few of those. The marinade gives it a bit of moisture instead of adding the juice from the garbanzo beans. Gives it a yummy flavor too.
I’m going to try this the next time I make hummus. I’ve tried a couple of different recipes, but still haven’t found The One. The last one I tried was gritty! I don’t know if maybe I didn’t mix it long enough or what. But yours looks so smooth in the pic, it reminds me of the hummus from Sammy’s pizza place, which I LOVE.
So I made the hummus tonight; it was perfect!! Very smooth and tasty. Another keeper 🙂
Jennifer, thank you for letting me know! Glad you liked it.
Now I’m craving hummus. 🙂
Do you have a certain brand of tahini you recommend? I always dislike store bought hummus but I love “real” hummus at restaurants. When I make my own at home the tahini always tastes bitter and sort of waxy. Any tips?
Wow, really, I can’t get over that delicious taste! So simple and yet – sooo great. Thank you for this recipe – it’s a real keeper
Thanks so much! It’s definitely a staple recipe for me. 🙂
So classic! Great recipe.
Delicious!!! I cooked my own chick peas and kept the water. Really nice. I have used the water in other recipes but never in hummus. Thanks!
Oh my! I’ve made a lot of hummus in my life and this is the best yet! Thanks!!!
What is the final amount of hummus? 36 Oz?