Whether you are entertaining a crowd, or craving a late-night snack, the ultimate go-to dip has to be smooth and creamy classic hummus. You can whip it up in literally 5 minutes, by combining chickpeas, tahini, olive oil, lemon juice and garlic in the blender. It is packed with so much flavour in every little scoop.
I am a huge hummus lover. So when I perfected how to make my own creamy hummus years ago, it was a game changer. I mean, sure, you can run to the store and buy a container of pre-made hummus, but what is the point when it is this easy to make it homemade. The store-bought stuff is usually thick, lacking creaminess and real authentic flavour. Nothing compares to homemade. Plus, those tiny containers are expensive. With homemade, you save money and you can make as big or small of a batch as you want.
What is in Classic Hummus?
To make this easy and creamy classic hummus, you will need the following ingredients:
- canned chickpeas + some reserved liquid
- tahini sesame paste
- extra virgin olive oil
- freshly squeezed lemon juice
- garlic
- paprika
- salt
- roasted sesame seeds, for garnish
How to Make Classic Hummus
Hummus is the easiest dip to make. It is a simple, throw everything into a blender, type of recipe. It requires minimal prep -- grabbing your ingredients, draining and rinsing chickpeas and peeling a clove of garlic.
To serve, pour into a bowl, drizzle some olive oil on top, and garnish with reserved chickpeas, roasted sesame seeds and a sprinkle of paprika.
Types of Hummus
This recipe can be used as a basis for any type of hummus you want to make. Add different ingredients and seasonings to adjust the flavour to suit your taste buds. Here are some ways to make different types of hummus:
- Roasted red pepper hummus: add a roasted red pepper.
- Pumpkin hummus: add pumpkin puree.
- Sun-dried tomato hummus: add some sun-dried tomatoes.
- Pesto hummus: add pesto and grated parmesan cheese.
- Avocado hummus: add avocado, cilantro and lime juice.
- Greek hummus: add feta cheese and spinach.
Tips for Serving Hummus
- How to serve hummus. I like to serve hummus with a side of homemade pita bread or no-knead bread, as part of a charcuterie board with pita chips and/or veggies.
- How to store hummus: Hummus lasts 7-10 days in an airtight container in the refrigerator. You can also freeze it in an airtight container and let it thaw in the refrigerator when ready to serve.
- How to roast chickpeas for the topping: Toss in some olive oil, and roast in the air fryer at 350 F for 5-8 minutes. You can also bake them in the oven at 350 F for 15-20 minutes.
More Dip Recipes
- Creamy Avocado Hummus
- Pumpkin Hummus
- Easy Tzatziki Sauce (Yogurt Cucumber Dip)
- Easy Guacamole
- Baba Ganoush Eggplant Dip
- Baked Spinach Dip
- Pico de Gallo Chunky Salsa
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, and Facebook for more recipe updates.
Recipe
Classic Hummus
- Total Time: 5 minutes
- Yield: 2 cups
- Diet: Vegan
Description
Whip up smooth and creamy classic hummus dip at home in just 5 minutes, by combining chickpeas, tahini, olive oil, lemon juice and garlic in the blender.
Ingredients
- 1 (400 ml) can chickpeas, drained (reserve 5 tablespoons of the liquid and some chickpeas for garnish)
- ¼ cup tahini sesame paste
- 4 tablespoons extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 large clove of garlic, roughly chopped
- 1 teaspoon paprika
- ½ teaspoon salt
- roasted sesame seeds, for garnish
Instructions
- Place chickpeas, reserved liquid, tahini, olive oil, lemon juice, garlic, paprika and salt, in a blender or food processor. Puree until well blended and creamy.
- Pour into a bowl and drizzle some olive oil on top. Garnish with reserved chickpeas (as is or roasted), roasted sesame seeds and a sprinkle of paprika.
Notes
How to store hummus: Hummus lasts 7-10 days in an airtight container in the refrigerator. You can also freeze it in an airtight container and let it thaw in the refrigerator when ready to serve.
How to roast chickpeas for the topping: Toss in some olive oil, and roast in the air fryer at 350 F for 5-8 minutes. You can also bake them in the oven at 350 F for 15-20 minutes.
- Prep Time: 5 minutes
- Category: Dip
- Method: Blender
- Cuisine: Mediterranean
This post was originally published in January 2016. It has been completely updated with new photos and content.
Food Blogger Business School
A step-by-step program that teaches food bloggers how to grow and scale their blogs into a full-time business
in less time and without posting endless content until you burn out.
Donna says
This is by far the B.E.S.T. hummus recipe I've ever made, and I've made many!
We love spreading it on toast, adding sliced Kalamata olives, thinly sliced tomatoes, and a drizzle of dressing from our favorite Mediterranean Brown Rice Salad recipe! Yours, of course! Scrumptious!
Many thanks for the wonderful recipe!
Sam | Ahead of Thyme says
Thank you so much Donna! This is the best comment. So happy you like our recipes 🙂
Donna says
Sam, I made a double batch of your hummus recipe again today and thought of you! Just to let you know how much we enjoy it... we eat it a lot for lunch. My husband told me this morning, he could eat it 4 weeks in a row! That was thrilling to hear! Hope it is to you, as well! Your photo is a darling picture of you!
Molly Kumar says
Love the Classic Hummus recipe and its always such a quick healthy dip. Your pictures are stunning too 🙂
Sam | Ahead of Thyme says
Thanks, Molly! I'm glad you like the recipe 🙂