Best 8 Classic Hummus Recipes

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**Hummus: A Culinary Journey Through the Middle East**

Hummus, a delectable and versatile Middle Eastern dip or spread, has captured the hearts and taste buds of food enthusiasts worldwide. Crafted from a blend of chickpeas, tahini, lemon juice, and garlic, this creamy and flavorful delicacy has become a staple in many cuisines. Its origins can be traced back to ancient civilizations, where it was enjoyed as a simple yet satisfying dish. Today, hummus has evolved into a culinary masterpiece, with countless variations and recipes that cater to diverse palates. From classic to innovative, this article presents a collection of hummus recipes that will tantalize your senses and transport you to the vibrant streets of the Middle East. Embark on a culinary journey as we explore the rich history and diverse flavors of this beloved dish, discovering the secrets behind its irresistible taste and versatility.

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC HUMMUS



Classic Hummus image

Provided by Katie Lee Biegel

Categories     appetizer

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 9

Two 15-ounce cans chickpeas, drained, liquid reserved
1/4 cup freshly squeezed lemon juice
1/4 cup tahini
1 teaspoon ground cumin
2 cloves garlic
1/2 cup extra-virgin olive oil, plus more for serving
1 teaspoon kosher salt
Smoked paprika, for serving, optional
Vegetable crudite and pita chips, for serving

Steps:

  • Put the chickpeas, lemon juice, tahini, cumin and garlic into a food processor and pulse until smooth. With the motor running, slowly pour in the oil in a steady stream. Add the salt and puree until very smooth. If the mixture is too thick, add some of the reserved chickpea liquid, 2 tablespoons at a time, until the desired consistency is reached.
  • To serve, transfer the hummus to a serving bowl and drizzle some olive oil over the top. Garnish with a sprinkling of smoked paprika if using, and serve with vegetables and pita chips for dipping.
  • Store leftover hummus in an airtight container in the refrigerator for up to 5 days.

CLASSIC HUMMUS WITH SPICED 'N BAKED PITA CHIPS



Classic Hummus with Spiced 'n Baked Pita Chips image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 8 servings

Number Of Ingredients 16

2 cups canned chickpeas, drained and rinsed
1/2 cup tahini (sesame paste)
1/4 cup oil, from the top of the sesame paste or extra-virgin olive oil
Juice of 1 lemon
1 clove raw garlic, or 3 cloves roasted garlic
1 tablespoon ground cumin, plus more for garnish
1/2 teaspoon sea salt
Freshly ground black pepper
Water, for thinning the hummus
Paprika, for garnish
Extra-virgin olive oil, for drizzling
Spiced 'n Baked Pita Chips, to serve, recipe follows
8 mini whole-wheat pitas
1 tablespoon extra-virgin olive oil
1 teaspoon zatar, available in Middle Eastern or specialty stores
Sea salt

Steps:

  • In the bowl of a food processor, add the chickpeas, tahini, oil, lemon juice, garlic, cumin, salt, and pepper. Process until smooth and creamy, adding some water to make it the consistency of dip. Taste and adjust the seasoning with more lemon, cumin, salt, and pepper. Scoop the hummus into a bowl. (May be covered and refrigerated at this point for up to 3 days.)
  • When ready to serve, garnish with cumin, paprika, and a drizzle of olive oil. Serve with Spiced 'n Baked Pita Chips or crudite.
  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Cut the pitas into quarters and spread them onto the baking sheet.
  • In a small bowl, whisk together the olive oil, zatar, and sea salt, to taste. Drizzle this mixture over the pita pieces and toss them together with your hands to coat them evenly. Bake them until golden brown and crisp, about 8 to 10 minutes. Remove them from the oven and let cool.

EASY CLASSIC HUMMUS RECIPE BY TASTY



Easy Classic Hummus Recipe by Tasty image

Here's what you need: garbanzo beans, salt, ground cumin, garlic, lemon juice, extra virgin olive oil, sesame oil, water

Provided by Joey Firoben

Categories     Snacks

Yield 6 servings

Number Of Ingredients 8

15 oz garbanzo beans, 1 can, drained and rinsed
½ teaspoon salt
½ teaspoon ground cumin
1 clove garlic, minced
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
¼ teaspoon sesame oil
¼ cup water

Steps:

  • Pour the rinsed chickpeas onto half the area of a kitchen towel. Fold the other half of the towel on top of the beans, and rub them so that the skins start to come off.
  • Place all of the peeled beans in the bowl of a food processor, along with the salt, cumin, and garlic. Turn the processor on to break up the mixture.
  • With the food processor running, pour in the lemon juice, olive oil, sesame oil, and water, and let the processor run until the mixture is smooth.
  • Serve with your choice of dipping chips or veggies.
  • Enjoy!

Nutrition Facts : Calories 137 calories, Carbohydrate 19 grams, Fat 4 grams, Fiber 5 grams, Protein 6 grams, Sugar 3 grams

CLASSIC HUMMUS



Classic Hummus image

We love hummus, and this version is really amazing. If you have a pressure cooker, this is an easy, tasty reason to pull it out! We pair hummus with fresh veggies for a meal or snack. -Monica and David Eichler, Lawrence, Kansas

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2-1/2 cups.

Number Of Ingredients 13

1 cup dried garbanzo beans or chickpeas
1 medium onion, quartered
1 bay leaf
4 cups water
1/4 cup minced fresh parsley
1/4 cup lemon juice
1/4 cup tahini
4 to 6 garlic cloves, minced
1 teaspoon ground cumin
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup olive oil
Assorted fresh vegetables

Steps:

  • Rinse and sort beans; soak according to package directions. Drain and rinse the beans, discarding liquid. Transfer to a 6-qt. electric pressure cooker; add onion, bay leaf and water., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. Let pressure release naturally. Drain mixture, reserving 1/2 cup cooking liquid. Discard onion and bay leaf., Place the beans, parsley, lemon juice, tahini, garlic, cumin, salt and cayenne in a food processor; cover and process until smooth. While processing, gradually add oil in a steady stream. Add enough reserved cooking liquid to achieve desired consistency., Cover and refrigerate for at least 1 hour. Serve with vegetables.

Nutrition Facts : Calories 139 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 190mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

INSTANT POT® CLASSIC HUMMUS



Instant Pot® Classic Hummus image

Instant Pot® classic hummus made from scratch saves you time and is easy to make. The hummus is soft, velvety, and creamy.

Provided by Fioa

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 1h

Yield 8

Number Of Ingredients 8

1 cup dry garbanzo beans
3 cups vegetable broth
⅓ cup lemon juice
3 tablespoons tahini
2 tablespoons olive oil
2 cloves garlic, chopped
1 teaspoon ground cumin
½ teaspoon salt

Steps:

  • Combine garbanzo beans with vegetable broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
  • Strain garbanzo beans, saving 2/3 cup liquid. Place garbanzo beans in the bowl of a food processor; add lemon juice, tahini, olive oil, and garlic. Blend until smooth and creamy, about 3 minutes. Scrape bowl and add reserved 2/3 cup liquid, cumin, and salt; blend for 1 minute more.

Nutrition Facts : Calories 170.2 calories, Carbohydrate 19.5 g, Fat 8.2 g, Fiber 5.3 g, Protein 6.3 g, SaturatedFat 1.1 g, Sodium 331 mg, Sugar 4.1 g

CLASSIC HUMMUS BY ALON SHAYA RECIPE BY TASTY



Classic Hummus By Alon Shaya Recipe by Tasty image

Here's what you need: dried chickpeas, baking soda, cold water, garlic, raw tahini, kosher salt, cumin, lemon juice, canola oil, hot water, extra virgin olive oil, tahini sauce, olive oil, fresh parsley, aleppo-style pepper

Provided by Scott Loitsch

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 15

1 ½ cups dried chickpeas
3 teaspoons baking soda, divided
3 qt cold water, divided
7 cloves garlic, lightly crushed
¼ cup raw tahini
1 ½ teaspoons kosher salt
½ teaspoon cumin
2 tablespoons lemon juice
3 tablespoons canola oil
2 tablespoons hot water
2 tablespoons extra virgin olive oil
tahini sauce, optional
3 tablespoons olive oil, optional
¼ cup fresh parsley, lightly chopped (optional)
½ teaspoon aleppo-style pepper, optional

Steps:

  • In a large bowl, combine the dried chickpeas, ½ teaspoon baking soda, and 1½ quarts (1.4 L) of cold water water. Soak overnight.
  • Preheat the oven to 400˚F (200˚C).
  • Drain the chickpeas and transfer to a baking sheet. Sprinkle with 2 teaspoons of baking soda and spread evenly on the sheet. Bake for 10 minutes.
  • Transfer baked chickpeas to colander and rinse under cold water. Massage to remove excess baking soda and begin to loosen the skins.
  • In a large pot over high heat, add the rinsed chickpeas, remaining 1½ quarts (1.4 L) of water, and remaining ½ teaspoon of baking soda. Bring to a boil, then reduce the heat to medium.
  • With a slotted spoon or small sieve, skim away any foam and loose skins that rise to the surface of the water and discard. This will ensure the hummus is extra creamy and smooth! Continue this process, regularly skimming off any loose skins, for about 20 minutes.
  • Add the garlic to the pot and continue to cook for another 25-30 minutes, until the chickpeas are very soft and easily fall apart.
  • Drain the chickpeas and let sit for a few minutes to let any extra moisture drain off.
  • Transfer the chickpeas to a food processor with the tahini, salt, cumin, and lemon juice. Process for 2-3 minutes, until the mixture is super smooth.
  • With the food processor still running, add the canola oil, hot water, and 2 tablespoons of olive oil. Continue to process for another 2-3 minutes. Don't worry, you can't over-process it! You want the hummus to be as smooth and creamy as possible.
  • To serve, spread the hummus in a wide, shallow bowl. If desired, top with tahini sauce, olive oil, and garnish with parsley and Aleppo-style pepper.
  • Enjoy!

Nutrition Facts : Calories 497 calories, Carbohydrate 36 grams, Fat 35 grams, Fiber 7 grams, Protein 12 grams, Sugar 6 grams

CLASSIC HUMMUS



Classic Hummus image

Provided by Food Network Kitchen

Time 6h10m

Yield 4 to 6 appetizer servings

Number Of Ingredients 9

One 15-ounce can chickpeas, rinsed and drained
1/2 cup tahini
1 1/4 teaspoons kosher salt
1 clove garlic
5 tablespoons plus 2 teaspoons freshly-squeezed lemon juice
3 tablespoons extra-virgin olive oil, plus more for serving
Freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley leaves
Serving suggestions: Assorted flatbreads and brine-cured olives

Steps:

  • Combine the chickpeas, tahini, salt, salt, garlic, 3/4 cup water and 5 tablespoons of the lemon juice in a food processor and process until smooth and pureed. While the motor is running, pour in the oil and process until fully incorporated. Season with pepper. Transfer to a bowl and refrigerate for 6 hours to let the flavors to come together.
  • Just before serving, stir in the parsley and remaining 2 teaspoons lemon juice. Drizzle with oil and serve with flatbreads and olives. The hummus will keep in the refrigerator for up to 2 days.

CLASSIC HUMMUS



Classic Hummus image

Simple, straightforward, perfect, classic hummus. 5 ingredients and 5 minutes to perfection!

Provided by Kare for Kitchen Treaty

Time 5m

Number Of Ingredients 7

1 15-ounce can chickpeas, drained, but reserve the liquid
1/3 cup tahini
3 tablespoons freshly squeezed lemon juice (from about one large lemon)
2 medium garlic cloves (minced)
1/2 teaspoon salt plus more to taste
1/2 teaspoon cumin (optional)
A drizzle of good olive oil and a dusting of paprika for topping (optional)

Steps:

  • Add the chickpeas (but not the liquid), tahini, lemon juice, garlic, salt, and cumin (if using) to a high-powered blender or food processor (I have the best results with my Vitamix).
  • Blend, adding the bean liquid about 2 tablespoons at a time to keep things moving, until the mixture is your desired consistency (I like hummus to be almost like a thick peaked whipped cream - it forms peaks but is still light and luscious).
  • That's it! Scoop out and serve! I love it topped with a liberal drizzle of olive oil and a sprinkle of paprika.

Tips:

  • Use dried chickpeas: Dried chickpeas are more flavorful and have a better texture than canned chickpeas. If you use dried chickpeas, be sure to soak them overnight before cooking.
  • Cook the chickpeas until they are very soft: The chickpeas should be so soft that they can be easily mashed with a fork. This will ensure that your hummus is smooth and creamy.
  • Use a food processor or blender to make the hummus: A food processor or blender will help you to get a smooth and creamy hummus. If you don't have a food processor or blender, you can mash the chickpeas by hand, but it will take longer.
  • Add tahini to taste: Tahini is a key ingredient in hummus, and it gives it its characteristic flavor. Start by adding a few tablespoons of tahini and then add more to taste.
  • Season the hummus with salt, garlic, and lemon juice: Salt, garlic, and lemon juice are essential seasonings for hummus. Add them to taste until the hummus is flavorful and balanced.
  • Top the hummus with olive oil and paprika: Olive oil and paprika are a classic topping for hummus. They add flavor and color to the dish.

Conclusion:

Hummus is a delicious and versatile dish that can be enjoyed as a dip, a spread, or a sandwich filling. It is also a good source of protein, fiber, and healthy fats. With these tips, you can make a delicious and authentic hummus at home.

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