As a longtime plant-based eater, hummus has been my rock for a protein punch; a tasty, creamy dipping snack and smear for many a wrap lunch!
This hummus recipe was inspired by the wonderful book, Hummus: On the Hummus Route; A Journey Between Cities, People, and Dreams. This book was a Christmas gift from my wonderful husband Doug, a fellow hummus enthusiast, and I read it cover to cover by Boxing Day. I couldn’t put it down!
The ways the humble chickpea has nourished civilizations for a milenia is astounding, and I was struck by how many cultures throughout the world rely on them as a staple of their diets.
One of the things I used to get wrong when making hummus was not letting it blend for long enough. Let it blend for a full FIVE MINUTES!
You will not be disappointed with the wonderfully creamy, rich texture.
Also, any chef worth their *ahem* hummus, uses fresh chickpeas. The difference is truly astounding, and for anyone looking to save money, making your own chickpeas is a no-brainer. Two cups dried chickpeas is more than enough for this recipe, plus extra to bake, toss in a salad, and garnish many a tasty roasted veggie dish!
Find my How to Cook Chickpeas guide HERE.
Finally, this recipe serves as a jumping off point for your culinary creativity!
I love beet hummus, spicy hummus, artichoke hummus, jalepeño and cilantro hummus and even buffalo hummus (inspired by the tasty one from Trader Joe’s). Hummus is a lower-calorie base for many dips that traditionally are loaded with extra calories, dairy, and fat, and not as much nutritional bang for your caloric buck!
See the recipe card notes for a ton of yummy variations. Share your favorites with me. Let’s start a hummus revolution 🙂
Fresh, silky hummus is an unbelievably versatile dip, chock full of vegetarian protein and fiber. This easy recipe can be whipped up in just 10 minutes flat! Made with garbanzo beans, or chickpeas, but versatile enough to substitute almost any cooked beans.
- 3 C cooked chickpeas (or 2 cans)
- 1/2 C cooking liquid (or water)
- 2 garlic cloves, peeled
- 2-3 T tahini
- 1-1 1/2 tsp sea salt (start with one, add more to taste)
- 1 medium lemon (juice only)
- 1/4 C extra virgin olive oil (EVOO)
- Optional garnish:
- 1/8 C Pine nuts
- 1 tsp Za'atar seasoning
- Combine all ingredients, in order listed, into a 6-8 C food processor, except EVOO.
- Turn on food processor to HIGH for 4 minutes, adding more liquid, 1 T at a time, (water/cooking liquid) if mixture gets thick.
- With the motor running, slowly drizzle in the EVOO and blend for one minute more.
- Taste, adding more salt or lemon if desired. *Know the flavor will brighten as it sits*
- Pour into a glass, refrigerator-safe, container, scraping out bowl with a silicone spatula
- Top with za'atar, pine nuts and another drizzle of EVOO
- Refrigerate for one hour, then serve.
While delicious on its own, you can add a variety of flavors to this base recipe.
Always add these in the last minute of blending, except beets and artichoke hearts. Add those with chickpeas at the bottom of the food processor bowl. You may need to adjust the liquid content.
- 1 chopped fire-roasted bell pepper plus 1/2 tsp paprika
- 1/2 C chopped cilantro and pickled (or canned) jalapeños
- 2 medium cooked (or pickled) beets, chopped, plus 1/2 C walnut pieces and a drizzle of aged balsamic vinegar
- 3-4 canned artichoke hearts, chopped, plus 1/4 C parmesan or fresh goat's cheese
- 3-4 T buffalo sauce, plus 1/8 C bleu cheese
- 3-4 T sriracha, plus 1/2 tsp smoked paprika
- 1/2 C torn basil leaves, plus 1/8 C pine nuts
Suggested bean alternatives:
- Black beans Decrease tahini to 1 T, and add juice of 1/2 lime)
Amount Per Serving: Calories: 246Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 500mgCarbohydrates: 21gFiber: 6gSugar: 3gProtein: 8g