The best homemade hummus whipped up in just minutes. Fresh, bright and perfect for dipping pita or fresh veggies. You’ll be skipping the store-bought stuff from now on!
There are some things that I simply don’t like to mess with, and my hummus recipe is one of them! It is a staple in our house because how healthy it is and it’s even BETTER homemade. It is the perfect dip for pita, crackers, chips and any fresh veggie of your choosing. This recipe is so simple you’re going to be kicking yourself that you haven’t tried making your own dip sooner.
How To Make The Creamiest Homemade Hummus
My secret for this perfectly creamy hummus is my mini food processor – a Vitamix blender works amazing too. The mini food processor is great for whipping up a small batch and super easy to clean. I add a bit of water to the mixture to help make it smooth and creamy without making it taste completely like olive oil (and to lighten it up): stock will add even more flavour if you want to use that. You can add a handful of chopped parsley to the top for garnish if you wish also.
Health Benefits of Chickpeas
Chickpeas (aka garbanzo beans), like other beans, are a very healthy food! They are high in minerals, fiber and plant-based protein. I love including them in my diet because of all the health benefits PLUS they are a great meat alternative in many vegetarian and vegan dishes. They are incredibly versatile. Oh, and they taste pretty darn good. Go ahead, dip right in!
Ways to Enjoy Hummus
Once you have this hummus at the ready, there are so many ways to enjoy it! A few suggestions are :
- Enjoy it with crackers and fresh veggies on your next Mezze Platter
- Serve it with homemade Pita Bread
- Add it into a sandwich or wrap! (It would taste amazing on our Rainbow Roasted Veggie Sandwich)
- Use it as a base for a salad dressing (you can dilute it)
I also have a great zucchini hummus HERE!
Hummus
Hummus
The best homemade hummus whipped up in just minutes! Fresh, bright and perfect for dipping pita or fresh veggies.
Ingredients
- 1 can (540mL) chickpeas, drained
- 2 cloves garlic, crushed
- 1/4 cup extra virgin olive oil plus extra to drizzle
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1/4 cup water or more, to thin
- sea salt to taste
Instructions
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Add all of the ingredients into the container of a blender or mini food processor. Pulse until the mixture is nice and smooth, stirring in between if needed (use your tamper if you have one for your blender). Add additional water to thin to the desired consistency if needed and season to taste with salt if desired - blend again until smooth.
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Serve with a drizzle of olive oil and a handful of fresh parsley if desired. Makes a great dip for vegetables, pita or your favourite crackers.
Mmmm nom nom.
Love hummus.
I found the best tahini sesame paste I’ve ever tasted
at Superstore. In the aisle that needs an interpreter.
Green plastic jar 430 ml / 15 fl oz.
Alwadi is the brand. From Beirut, Lebanon!
Only 100% ground sesame seeds
Sounds perfect Gay! Thanks for sharing:)
I only find 454g
Is it the same?
Thank you in advantage
I love hummus- it tastes so much better homemade ♡ Do you know how long you can keep it, when made fresh?
Hi Trisha, I keep it for a couple of days in the fridge, I wouldn’t keep it longer than 2-3 days.
I would love to try this recipe out! I am curious how to best store it and also about how long does fresh hummus last?
Hi Stephanie, you want to store it in an airtight container and it should last 4-5 days
https://www.alvoresblog.com
Your posts, style of writing and photos are amazing! You do a great job!
Just finished making my 3rd batch. Great easy recipe! This time I added chili paste for a bit of kick. Thanks!
For a great flavour variation, throw in a couple of roasted red peppers. Turns a lovely pink colour.
Also you can keep homemade hummus much longer than 2-3 days as there are I no ingredients in it that spoil quickly.
Enjoy!
Good suggestion Rachel, love how versatile hummus is!
Excellent recipe Tori! Maybe it’s the bit of Chicken Broth that just adds that little extra flavour.
Thank You…
Thank you Shelley!
Tori, I see you’ve changed the recipe to water instead of chicken broth. Any particular reason why?
I wanted to make sure it worked for vegetarians too – of course you can still use the broth, great question!
Done just now. Another dip I won’t buy anymore.
A déguster avec des crudités devant “the Lord of the Rings”
Tori, I just did a taste test of this hummus recipe against Sabra and yours is superior by far!
How long would you say this is good for in your fridge?
Thanks!
Hi Whitney, I would keep it in the fridge for up to 4 days. Good question!
Hello from Poland!
I love hummus to begin with, but was tired of purchasing it.
This recipe was awesome and the hummus turned out so good. I LOVE garlic, so needless to say, I followed the garlic measurement free style…wink wink.
Do you remove the skins from the chickpeas?
Hey Alison! No I do not! Tori