This homemade hummus recipe ranks among my favorite go-to snacks throughout the week! It is a perfect go-to snack for meal-prepping throughout the week, being high in protein and anti-inflammatories from chickpeas and olive oil. It is also great as an appetizer for your dinner party and a perfect compliment to your cute charcuterie boards! This creamy homemade hummus goes down as one of my favorite hummus recipes to date; it easily surpasses the other store-bought variations any day. The best part? It takes only about 5 minutes to make!
What is Hummus?
Hummus is a creamy Middle Eastern chickpea dip often served with pita bread or veggies such as carrots, bell peppers, or cucumbers for dipping. It is smooth, luxurious, and packed with vibrant flavors bursting from garlic, extra virgin olive oil, lemon, and smoked paprika. It is a great source of protein and anti-inflammatories, especially if you adhere to a vegan diet.
Benefits of Homemade Hummus:
While, it is easy to find hummus nowadays in the stores, I always recommend making it yourself if you can. Not only is it super easy to prepare homemade hummus, but it will also be fresh and free from harmful preservatives added to extend its shelf life.
Homemade hummus is also made with extra virgin olive oil rather than canola, soybean, or other inflammatory oils that are harmful to gut health. Olive oil fights inflammation, while the other seed oils fuel inflammation. I don’t know about you, but I am always down to fighting off inflammation.
How to Make Hummus Creamy:
- Food processor or blender: I recommend using a high speed blender or food processor to help fully emulsify the beans and garlic. This will help create a very creamy and smooth hummus dip.
- Blend Thoroughly: Let your food processor or blender blend for a minute or two. This will help create a very smooth, velvety texture.
- Tahini, water, lemon, and olive oil: Making sure that you have enough tahini, water, lemon, and olive oil in your hummus dip helps create a creamy, smooth consistency in your dip. If you have too many beans and not enough liquid, the hummus will be thick and paste-like, if this happens add more water, tahini, lemon, and olive oil to thin out the hummus.
How to Store Hummus:
Store your homemade hummus in the refrigerator in an airtight container fastened with a lid. Hummus can be kept in the refrigerator for up to one week when properly stored.
How to Make Homemade Hummus:
Drain one 15 oz. can of chickpeas into a glass measuring cup. You want to keep 1/4 cup of the water from the can of chickpeas.
Peel 2 garlic cloves.
Add chickpeas, chickpea water, garlic, 1/3 cup lemon juice, 1/3 cup extra virgin olive oil, tahini, 1/2 tsp. paprika, and 1 tsp. salt to the food processor.
Blend for 1-2 minutes or until fully emulsified and smooth.
Pour into a serving dish and top with a drizzle of extra virgin olive oil and a sprinkle of smoked paprika.
Serve with pita chips or veggies such as cucumbers, carrots, or bell peppers.
How to Make Homemade Garlic Rosemary Pita Chips:
Preheat the oven to 425° F.
Slice 4 pita breads into small triangles. I usually make 8 triangles per pita bread.
Evenly spread the pita triangles out on a baking sheet pan and cover in olive oil.
Top with garlic powder, onion powder, oregano, thyme, rosemary, smoked paprika, salt, and pepper.
Bake for 6-8 minutes.
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Best Homemade Hummus Recipe
Equipment
Ingredients
Hummus Ingredients:
- 15 oz. canned chickpeas (or garbanzo beans)
- 1/4 cup chickpea water
- 1/2 cup tahini
- 1/3 cup extra virgin olive oil plus 1 tsp. for dressing
- 2 cloves garlic
- 1/3 cup lemon juice
- 1 tsp. salt
- 1/2 tsp. smoked paprika
Pita Chip Ingredients
- 4 pitas
- 2 Tbsp. extra virgin olive oil
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1/2 tsp smoked paprika
- 1/2 tsp. salt
- 1/2 tsp. ground pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. rosemary
Instructions
Hummus Instructions:
- Drain one 15 oz. can of chickpeas into a glass measuring cup. You want to keep 1/4 cup of the water from the can of chickpeas.
- Add chickpeas, chickpea water, garlic, lemon juice, extra virgin olive oil, tahini, smoked paprika, and salt into the food processor and blend for 1-2 minutes until smooth.
- Pour into a serving dish and drizzle the remaining 1 tsp. of extra virgin olive oil and a sprinkle of smoked paprika on top.
Pita Chip Instructions:
- Preheat the oven to 425° F.
- Slice 4 pita breads into 8 small triangles.
- Evenly spread the pita triangles out on a baking sheet pan and cover in olive oil.
- Top with garlic powder, onion powder, oregano, thyme, rosemary, smoked paprika, salt, and pepper.
- Bake for 6-8 minutes or until golden brown at 425°F.
- Allow the chips to fully cool before serving.
Notes
- Store in an airtight container in the refrigerator for up to 7 days.
- Easily make ahead 2-3 days in advance and bring to room temperature when ready to serve.
