This Classic Hummus recipe is so simple to make and is much tastier than anything you can buy from the store. Vegan, gluten-free and ready to eat in just 5 minutes!
Hummus is a creamy Middle Eastern dip that makes a wonderful healthy snack or appetizer. Serve it with fresh chopped vegetables or pita chips. It also pairs perfectly with my flatbread recipe.
This homemade hummus recipe is made with canned chickpeas, tahini, lemon juice, olive oil, garlic, cumin and salt. If you don’t have any tahini, which is a paste made from sesame seeds, just leave it out. You could also substitute tahini with natural (unsweetened) peanut butter.
FOR THIS RECIPE, I RECOMMEND:
Food Processor – This is the one I use and love! I have had mine for years and it is one of my favorite kitchen tools. I use mine all the time to quickly combine ingredients and to make sauces and dips.
This Classic Hummus recipe is so simple to make and is much tastier than anything you can buy from the store. Vegan, gluten-free and ready to eat in just 5 minutes!
- 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
- ¼ cup tahini
- ¼ cup lemon juice
- ¼ cup water
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon salt
- Optional toppings: Chopped fresh parsley, ground paprika, extra olive oil and/or chickpeas
- In the bowl of a food processor, combine all ingredients and process until smooth.
Garnish with optional toppings and serve. May be stored in the refrigerator in an airtight container for up to 1 week.
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I made this today and it turned out great! I didn’t have tahini so I used natural peanut butter like you said and it was so yummy!
Thanks Meera! I love using natural peanut butter in my hummus too! I am glad you enjoyed it!