This easy hummus is homemade and super quick to put together. It’s creamy, rich, garlicky and super fresh, totally dip worthy!
One of my favorite dips or spread for wraps is hummus. This recipe is a pretty classic basic recipe, one you cannot go wrong with. All you need are a handful of ingredients and a food processor. This recipe isn’t flashy with a long name or fancy ingredients. It simply is about as easy as you can get.
It really is one of the easiest dips you can make and it’s so delicious with fresh ingredients. Homemade hummus is the way to go because you know what you’re putting in it and you can adjust it to your taste buds. That’s the beauty of making it yourself, you can play around with the recipe, add a bit more lemon juice, a bit more garlic, less paprika, more cumin, it’s all up to you. Perfect it until it suits your taste buds. Every single time I make it, it’s gone right away. There are never any leftovers, that should tell you something.
One ingredient that is a must in hummus is the tahini paste which is really a condiment made from sesame seeds and oil. You’re going to want a good tahini paste, one that’s not bitter. There are so many versions of hummus, from so many different ingredients, but chickpeas or garbanzo beans are used in your basic hummus recipe. There are many techniques as well to making hummus, such as removing the skin from the hummus which will result in a smoother hummus, however, I’d rather spend my time doing something else than spending a lifetime removing skin from my chickpeas, but hey that’s just me.
Also if you want a smoother hummus you can mix it longer in the food processor until you get the consistency you’re looking for. Whichever way you decide to go and however you end up making your hummus, it will still be a hundred times better than anything you’ll buy at a supermarket. No question about it!
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This easy hummus is homemade and super quick to put together. It's creamy, rich, garlicky and super fresh, totally dip worthy!
- 15.5 oz can chickpeas (garbanzo beans), reserve liquid
- 2 cloves garlic minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- salt and pepper to taste
- 1/2 cup tahini paste *
- 1 tbsp olive oil
- 1/4 tsp smoked paprika
- 1 tbsp fresh parsley chopped
Reserve the liquid from the chickpeas as you will need to add some to the hummus to thin it out a bit as necessary.
In a food processor add all the ingredients except the liquid from the chickpeas and pulse until smooth. Add a tbsp of the chickpea liquid at a time until you achieve the desired consistency.
Transfer hummus to a dish and drizzle some olive oil over it, then sprinkle with paprika and parsley.
* Tahini paste is a condiment made from toasted sesame seeds and oil. It's a stable in Middle Eastern and Mediterranean cooking.
Store leftover hummus in an airtight container in the refrigerator for 4 to 7 days.
Freeze in covered airtight containers or heavy-duty bags for 3 to 4 months.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.