This Classic Homemade Hummus Recipe is a wonderful snack food or party dip that’s really easy to make. Using just chickpeas as the base with lemon juice, garlic, olive oil and tahini paste for a super flavourful dip!

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Admittedly, I was a late bloomer to Hummus. In fact, I didn’t even know what it was until my late 20s when I met my husband. I was more of a Spicy Salsa or Pico de Gallo kind of girl. Give me any kind of a Mexican style dip and I was happy.

The flavours of the Mediterranean, when it came to dips, just passed me by. Didn’t have anything against them, I just didn’t know about them. Until my husband ordered it as a part of a tapas plate in a pub. Ummm, I willing to try right?

It was love at first bite and I knew I’d be making it at home soon enough for myself. So let’s take a look at how to make this easy dip.

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What We Need to Make The Classic Hummus

• Cooked chickpeas
• Tahini paste
• Lemon Juice
• Olive Oil
• Garlic
• Salt

REMEMBER, You will find the full recipe with instructions in the recipe card at the end of the post.

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Instructions

1. Peel the chickpeas – gently rub each chickpea to loosen and remove the skin. Repeat for all chickpeas and discard the skins.
2. Add ingredients to food processor – add lemon juice, olive oil, thaini paste, garlic, salt and water to a food processor. Pluse on high for about a minute.
3. Add chickpeas – add the chickpeas to the food processor and pulse on high for 3 – 4 minutes until really smooth. Scrape down the sides as necessary when blending. If the mixture is too thick, add a little more cold water as needed.
4. Serve – remove the hummus from the food processor and transfer to a serving dish. Serve with pita bread, crackers or raw vegetables.

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Recipe Tips

• Taste as you go – the portions of lemon to olive oil to garlic are my personal taste. If you like it with a bit more lemon, add some. Same goes for garlic and olive oil. I feel it’s perfect just like this, but make adjustments as necessary.
• Use soft chickpeas – if using can chickpeas, make sure they are really soft, almost mushy. if they are not really soft, you will not get a smooth hummus. I recommend cooking the can chickpeas for a further 15 – 20 minutes in boiling water if they are not soft enough. This isn’t usually necessary, just depending on brand of chickpeas you are using.
• Cook chickpeas from dry – if you would like to make this recipe using dry chickpeas, see the notes section in the recipe card at the end of the post.
• Storing homemade hummus – you can store this homemade hummus in an airtight container in the fridge for about 4 days.

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Substitutions and Variations

• Kalamata olive hummus – you can add in about 1/2 cup of black olives with the chickpeas.
• Sun dried tomato hummus – this is an amazing flavour. Just add about 1/2 – 3/4 cups of sun dried tomatoes packed in oil (drained) to the food processor with the chickpeas.
• Roasted red pepper hummus – these also make a great addition. You can roast your own red peppers or buy them in a jar ready to go. Add about 1/2 to 3/4 cup of red pepper strips with the chickpeas for a unique flavour.
• Garnishes – I’ve garnished this with a few chickpeas, olive oil and parsley. You could use other variations like sumac, paprika, cumin, toasted sesame seeds and/or cilantro.

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What To Serve With Hummus

• Serve it as a dip – I like this best served as a dip with vegetables, crackers, toasted pita bread. It goes great with vegetables like carrot sticks, bell peppers, celery and cucumber slices.
• Spread it on sandwiches – Hummus makes a great filling for sandwiches. You can eat it just as is or add your favourite deli meats, cheese or vegetables.
• Mix it into salads – it also goes great mixed into Mediterranean salads. Don’t be afraid to mix a few tablespoons in with a vinaigrette and then add it to you salad. Delish!

Frequently Asked Questions

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Looking for more ways to use Chickpeas, Then Take a Look At this Roundup

Get the recipe for 12 Ways to use Can Chickpeas!

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Thanks For Stopping by & Hope To See You soon!