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This hummus recipe post may contain affiliate links, which means we may receive a commission, at no extra cost to you, if you make a purchase through a link. Please see my/our full disclosure further information.
If you open up my fridge right now, there is a 100% chance that there is homemade hummus front and center. Hummus is great because it’s easy to make, you don’t need wild ingredients, it’s inexpensive, and you can flavor it however you please!
why you should make this recipe
This recipe is so easy! Plus, it’s a healthy, delicious snack that you can use in a variety of ways. I often eat my hummus with carrots or pita chips, but you can also use it as a spread! It’s delicious! I love to serve this hummus recipe with my homemade falafel.
- Canned Chickpeas – Super easy, and very inexpensive! These chickpeas are the main ingredient here.
- Lemon Juice- The lemon juice adds a nice level of acidity – I love lemon and garlic when paired together, and this hummus recipe is no exception!
- Tahini – This is is a Middle Eastern condiment that is made from toasted sesame. It gives dishes like baba ganoush and hummus that authentic Middle Eastern flavor.
How long can I keep this in the fridge?
This hummus will stay good for about 3-4 days in the fridge (in an airtight container, of course!).
Enjoy, and as always, please let me know if you make this recipe – and if you do, don’t forget to tag @seasonedandsalted and #seasonedandsalted on Instagram!
- 1 15 oz can chickpeas* (rinsed and drained)
- ⅓ cup tahini
- 4 tablespoons water
- 2 tablespoons extra virgin olive oil plus extra to top with
- ½ teaspoon ground cumin
- ¾ teaspoon salt
- 4 medium cloves garlic* crushed, not chopped
- juice of 1 lemon
- First, add your tahini, olive oil, water, lemon, spices (cumin and salt), and garlic to the food processor. Puree until smooth.
- Next, add your chickpeas, and puree until smooth and combined with the tahini mixture. Don’t worry if your hummus clumps – simply turn off the food processor and use a silicone spatula to mix and continue to puree until desired texture.
- Before transferring to a serving bowl or airtight container (if you are serving later), taste the hummus to check if it needs anything, depending on your taste. I normally add a little extra salt at this time, or lemon.
- Serve right away (and top with a drizzle of good olive oil).
- Optional: Top with pine nuts, fresh parsley, red pepper flakes, roasted garlic, you name it!
* Did you know that the smaller the garlic clove, the sweeter the taste? You don’t want the garlic to overpower the delicate taste of the hummus – try to avoid large cloves that might make the hummus a little too sharp!