The Best Classic Hummus

5 from 1 vote

Get ready for a snacking upgrade with our easy recipe for The Best Classic Hummus! Oh-so-creamy, flavorful, and utterly satisfying, this homemade version beats anything you'll find at the store. It's the perfect dip for parties, picnics, or just satisfying your midday cravings. Completely Vegan.

Prep Time20

Total Time20

Course: Snack

Keyword: chickpea, chickpeas, easy, family-friendly, healthy, hummus, kid-friendly, snack, snacks

Servings: cups

Calories: 447kcal

Author: Shanika

Ingredients

HUMMUS:

1 (15 oz.) can organic chickpeas, drained + rinsed (See Notes for dry chickpeas option)
1 lemon, freshly-squeezed
2 garlic cloves, minced
½ cup Tahini (You can also use Almond butter, Greek yogurt, etc. as a substitute)
2-4 Tbsps cold water
1 teaspoon sea salt
1 teaspoon garlic powder
½ teaspoon cumin
½ teaspoon black pepper
½ teaspoon smoked paprika
1 tablespoon Extra virgin olive oil

GARNISH:

Extra virgin olive oil, for drizzle
1 cup Roasted chickpeas
Chopped fresh parsley
Red pepper flakes

US Customary - Metric

Instructions

TO MAKE THE HUMMUS:

Add the chickpeas, lemon juice, garlic cloves, Tahini, water, salt, garlic powder, cumin, black pepper, smoked paprika, and olive oil into a high-powdered blender and blend until mixture becomes creamy and really smooth. NOTE: You can also use a food processor if preferred.
NOTE: If too thick or not smooth enough, add additional cold water (1-2 Tbsps at a time) until desired consistency is met.
Season to taste for more flavor, if needed.
Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with drizzles of olive oil, roasted chickpeas, chopped parsley, and/or red pepper flakes, if desired. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.
Bon Appetit!

Notes

STORAGE: Leftovers can be stored in airtight container and refrigerated for 4-5 days. For longer storage, you can freeze it in small batches for up to 3 months for optimal freshness.
FREEZE OPTION: To freeze for longer, I recommend doing so in small portions (i.e. ice cube trays are a great trick) so it both freezes and defrosts more quickly and evenly. This should be done in a freezer-safe container to avoid freezer burn for a longer time. Be sure to leave a little room at the tops of the container by not filling it with hummus all the way since the hummus will expand during the freezing process. Lastly, add a thin layer of lemon juice or olive oil to create a barrier against bacteria during the freezing process.

Nutrition