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Humms in a bowl with olive oil and chickpeas.
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Classic Hummus

This Classic Homemade Hummus Recipe is a wonderful snack food or party dip that's really easy to make. Using just chickpeas as the base with lemon juice, garlic, olive oil and tahini paste for a super flavourful dip!
Prep Time25 minutes
Total Time25 minutes
Course: Snack
Cuisine: Mediterranean
Keyword: Appetizer, Dip, vegeterian
Servings: 4 servings
Calories: 298kcal
Author: Julia Pinney

Ingredients

  • 2 cups chickpeas cooked
  • 1/3 cup tahini paste sesame seed paste
  • 1/2 cup lemon juice
  • 2 tablespoon olive oil
  • 3 cloves garlic minced
  • 2 tablespoons cold water
  • Salt to taste

Instructions

  • First peel the chickpeas. Gently rub each chickpea to loosen and remove the skin. Repeat for all chickpeas and discard the skins.
  • Add lemon juice, olive oil, thaini paste, garlic, salt and water to a food processor. Pulse on high for about a minute.
  • Add the chickpeas to the food processor and pulse on high for 3 - 4 minutes until really smooth. Scrape down the sides as necessary when blending. If the mixture is too thick, add a little more cold water as needed.
  • Remove the hummus from the food processor and transfer to a serving dish. Serve with pita bread, crackers or raw vegetables.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

HOW TO COOK DRY CHICKPEAS
  • In a large saucepan, combine 3/4 cup of dry chickpeas with water.  Fill the pot almost to the rim with water.  Leave to soak overnight.
  • After the chickpeas have soaked for 8 hours, change the water and refill the pot with water.  Cook over medium heat for about 1 1/2 hours until the chickpeas are really soft.  if they are still not really soft at this point, continue cooking for about 30 more minutes.  Add more water if necessary.
  • When fully cooked and soft, drain and rinse. 
  • Remove skins as you would would in the written recipe above.
OTHER NOTES
  • Taste as you go - the portions of lemon to olive oil to garlic are my personal taste. If you like it with a bit more lemon, add some. Same goes for garlic and olive oil. I feel it's perfect just like this, but make adjustments as necessary.
  • Use soft chickpeas - if using can chickpeas, make sure they are really soft, almost mushy. if they are not really soft, you will not get a smooth hummus. I recommend cooking the can chickpeas for a further 15 - 20 minutes in boiling water if they are not soft enough. This isn't usually necessary, just depending on brand of chickpeas you are using.
  • Storing homemade hummus - you can store this homemade hummus in an airtight container in the fridge for about 4 days.
Nutrition Facts
Classic Hummus
Amount Per Serving (1 serving)
Calories 298 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Sodium 11mg0%
Potassium 401mg11%
Carbohydrates 37g12%
Fiber 10g42%
Sugar 6g7%
Protein 12g24%
Vitamin A 37IU1%
Vitamin C 3mg4%
Calcium 73mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.