This classic hummus really is the best hummus recipe! It’s quick and easy to make, creamy and delicious. Classic hummus is the ultimate dip that can be enjoyed in so many ways. Once you make this hummus from just a handful of ingredients in two simple steps, you’ll never go back to store-bought!
You can easily make hummus from ingredients you already have in your pantry.
- Chickpeas: Use chickpeas from a glass jar or tin (remember to drain and rinse thoroughly).
- Garlic: For a delicious, garlicky hummus.
- Lemon juice: Freshly squeezed for a burst of citrusy flavour.
- Tahini: The star ingredient! Use a light, well-stirred tahini. Dark tahini is more bitter as the sesame seeds are blended in their shells, wheres in light light tahini the shells are removed before blending.
- Extra virgin olive oil: A good quality extra virgin olive oil is essential for making hummus. And it’s another reason homemade hummus is superior to store-bought. Store-bought hummus is usually made using inflammatory vegetable oils, like rapeseed oil, which is harmful to health and fertility.
- Seasoning: Use sea salt to balance the flavours and cumin to add a hint of warmth.
- Filtered water: Use filtered water if you have it, otherwise tap water will do. Adding water makes the creamiest, smoothest hummus.
- Toppings: A pinch of paprika, drizzle of olive oil, scattering of whole chickpeas and a sprinkle of freshly chopped parsley is a traditional and delicious way to serve hummus.
How to make hummus
Make hummus in two easy steps:
- Process. Reserve a few chickpeas and place the remaining in a food processor with the garlic, lemon juice, tahini, olive oil, salt and cumin and process until thick and smooth. With the processor still running add 2 to 3 tablespoons of water until you reach the perfect, smooth and creamy consistency.
- Serve! Transfer to a serving bowl, drizzle with olive oil and sprinkle with the reserved chickpeas, paprika, and parsley to serve.
How to serve and use hummus
There are many delicious ways to enjoy this classic hummus:
- Dip into hummus with falafel, sweet potato wedges, garlic & herb roasted potatoes, or freshly sliced salad veggies like cucumber, carrot, pepper, and celery.
- Spread hummus onto seedy crackers, and layer with avocado and a sprinkling of flaky salt – delicious!
- Dollop hummus onto an abundance bowl for extra goodness.
How to store hummus
Hummus keeps well in the fridge, so it’s a great recipe to make-ahead and pack for workday lunches. Store in an airtight container in the fridge for up to one week or the freezer for up to three months.
Other hummus recipes to try
Other dip recipes to try
I hope you enjoy this classic hummus recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
- 1 x 400g tin chickpeas drained and rinsed thoroughly
- 1 garlic clove crushed
- Juice of 1 lemon
- 2 tbsp light tahini
- 2 tbsp extra-virgin olive oil plus extra for drizzling
- ½ tsp sea salt
- ½ tsp ground cumin
- 2-3 tbsp filtered water
- Pinch of paprika to serve
- 1 tbsp chopped fresh parsley to serve
- Reserve a few chickpeas and place the remaining in a food processor with the garlic, lemon juice, tahini, olive oil, salt and cumin and process until thick and smooth. With the processor still running add 2 to 3 tablespoons of water until you reach the perfect creamy consistency
- Drizzle with olive oil and sprinkle with the reserved chickpeas, paprika, and parsley to serve.