Today I’m republishing one of my all-time favorite recipes: my go-to hummus. Simple, versatile, and quick to make, this hummus is perfect for dipping with veggies or crackers, spreading on sandwiches, or serving as a healthy side or snack.
Over the years I’ve experimented with many hummus variations — from loaded Greek to pesto and roasted butternut squash — but the classic version remains my most-used recipe. I keep making it because it’s easy, relies on pantry staples, and pairs well with so many foods.
The recipe first appeared on this blog years ago and has evolved since then. I updated the photos and refined the method to deliver a creamier, lighter hummus that consistently turns out great.
Hummus ingredients:
- 1 15-ounce can chickpeas, drained and rinsed
- Tahini paste (100% sesame — essential)
- Fresh garlic (1–2 cloves)
- Fresh lemon juice (1/2 to 1 lemon, to taste)
- Cumin (1/4 to 1/2 teaspoon for a subtle warmth)
- Salt (about 1/2 teaspoon, adjust to taste)
- Black pepper (1/4 teaspoon)
- Pinch of cayenne (optional, for heat)
- Filtered water (1–2 tablespoons to achieve a light, fluffy texture)
That’s all you need. These common ingredients come together quickly for a reliably delicious hummus.
Over time I stopped adding olive oil into the blender and started using water to make the hummus lighter and fluffier. I still like a little drizzle of olive oil on top when serving for added flavor — that combination keeps the hummus airy without weighing it down.
Some recipes suggest removing the skins from chickpeas to achieve extra smooth hummus. I find that step unnecessary — simply blend longer in a food processor and let the machine do the work. I often let mine run several minutes to reach a silky texture.
Homemade hummus is fresher and more vibrant than most store-bought options. While packaged hummus is convenient, making it from scratch is fast and rewarding — and the flavor difference is worth the effort.
This hummus is fluffy, creamy, garlicky, and bright with lemon — ideal for spring and summer snacking. Picture it packed in lunches, shared at backyard gatherings, or served alongside fresh-cut vegetables and gluten-free crackers.
Fluffy, creamy hummus plus crisp veggies or crunchy crackers equals a delicious and healthy snack. Enjoy it on sandwiches, as a dip, or anywhere you normally use spreadable dips.
Description
This simple hummus recipe is perfect for dipping with veggies or crackers for a healthy appetizer, side, or snack. It’s rich, creamy, and super healthy — one of my favorite recipes to make all summer long.
Ingredients
- 1 15-ounce can chickpeas, drained and rinsed
- Juice of 1/2 to 1 lemon (or 1 lemon for a brighter lemon flavor)
- 2 tablespoons tahini paste
- 1–2 garlic cloves, to taste
- 1–2 tablespoons filtered water (adjust for texture)
- 1/4 to 1/2 teaspoon cumin
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Optional: pinch to 1/8 teaspoon cayenne pepper
- Optional garnishes: roasted sesame seeds, a sprinkle of cumin, or a drizzle of olive oil
- Serving suggestions: gluten-free crackers or pita chips, sliced cucumbers, bell peppers, carrots
Instructions
- Make a paste: In a food processor combine the drained chickpeas, tahini, and the juice of 1/2 lemon. Blend until the chickpeas begin to break down and the mixture looks pasty.
- Smooth the hummus: Add 1 tablespoon of water, cumin, salt, pepper, and cayenne if using. Blend until mostly smooth. Add the remaining lemon juice for more brightness, or add another tablespoon of water if you prefer a lighter texture. Continue blending for at least 5 minutes, scraping the bowl as needed, until the hummus is very smooth and creamy.
- Taste and adjust: Sample the hummus and adjust seasonings. Add more salt, lemon, or water until you reach your desired flavor and consistency. The hummus should be thick but scoopable.
- Serve: Transfer to a serving bowl and garnish with a drizzle of olive oil, a sprinkle of cumin or roasted sesame seeds if desired. Serve with gluten-free crackers, pita chips, or fresh vegetables.
- Store leftovers: Keep hummus in an airtight container in the refrigerator for up to 7 days. If it thickens or dries slightly, stir in a little water or olive oil to refresh the texture.
Notes
If you’re serving a crowd or want extra for meal prep, double the batch. A double batch stores well and vanishes quickly in our house!
This recipe was originally published on May 14th, 2014. The pictures and recipe have been updated for a better user experience.