Classic Hummus (no cooking required!)

If you want an appetizer to take to a party that is super easy and will simultaneously impress your friends, this classic hummus is it!

Hummus is so simple to make, and you can make a huge batch for much less than what you would pay for a small container of the pre-made stuff. 🤓

And there is NO cooking anything since this is an assembly-only recipe!🎉 Perfect for a no-fuss option, or for HOT wether when you cannot bear the thought of turning on a hot oven or stove. 🔥

I have gotten to where I always keep some of this classic hummus in the fridge at all times. My son eats this with a spoon. 😆🙌🏻I am not even kidding. It’s really that good. 

I grab it as a snack all the time, especially if I am hungry and need something to tide me over until meal time. It is also good on sandwiches too.

I love it on crisp veggies or pita chips…YUM!

Tips – How to Make Hummus

If you have a food processor, just dump everything in, process it, and poof! It’s like magic. I made a video to demonstrate (see video in recipe card below). 👇🏻

A few extra tips, though! (1) Despite what the video shows, I suggest giving your garlic a rough chop to help it out. That will avoid any large garlic bombs in the finished product.😝

(2) Texture! The liquid recommendations listed in this recipe are starting points. I often stream in little more olive oil or water through the top hole of the lid on the food processor while it is running to get the texture I want.

Please note: The amount of liquid may vary from batch to batch, depending on the softness of your beans (yes, these can vary a little) and the size/ juice content in your lemon.

Adding more liquid thins it out and makes the texture a bit looser and creamier. Just go slow, adding a little at a time until you get the texture you want. You do not have to worry about over-blending it.

(3) You can eat the hummus as is, but I love to fancy it up a bit especially if I am serving it to guests. My favorite way to do that? Toppings!🎉

First, I run the back of a spoon in an S shape to give it some peaks and valleys to look pretty. 😆 And then I drizzle a teensy bit of olive oil on top.

Next, I sprinkle with a little paprika and oregano.

It would be perfectly acceptable to stop here. But if you want next level hummus, y’all, add a little chopped fresh parsley and pine nuts. Aaaaaand, go on and face plant! 🤩

(4) Longevity! How long does this hummus last in the fridge? I have kept a batch in my refrigerator for up to two weeks. Most of the time, it doesn’t last that long because everybody eats the heck out of it. 😍

Tools Used to Make This Recipe

Note: These are Amazon affiliate links.

• Cuisinart food processor
• Microplane zester
• Lemon squeezer
• Strainer
• Measuring cups and spoons

Classic Hummus Recipe

I hope y’all enjoy this classic hummus as much as I do! Give it s star rating if you try it. Pin it and share it if it looks good to you.

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Classic Hummus

If you want an appetizer to take to a party that is super easy and will simultaneously impress your friends, this classic hummus is it!

Course Appetizer

Cuisine Mediterranean

Keyword classic, hummus, hummus recipe

Prep Time 10 minutes

Total Time 10 minutes

Servings 12

Calories 127 kcal

Author Marjorie @APinchOfHealthy

Ingredients

• 2 cans of garbanzo beans (14.5 ounces, rinsed and drained)
• ⅓ cup tahini
• Juice of one lemon
• Zest of half a lemon
• ⅓ cup water (can add more for consistency if desired)
• 2 tablespoons extra virgin olive oil
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon of cumin
• 1 clove fresh garlic
• Paprika and Oregano for garnish - about ⅛ teaspoon of each
• Optional: additional water or olive oil for consistency

Instructions

1. Add all ingredients to a food processor.
2. Puree/ process to combine.

3. Check the texture, and if you want it to be thinner, stream in a little extra water through the top hole in the lid of the food processor while it is on.

4. Transfer to serving dish, and sprinkle with paprika and oregano.

5. Drizzle with a little extra virgin olive oil. 

6. Refrigerate leftovers for up to 2 weeks.

7. Optional: add additional toppings, such as chopped parsley, pine nuts, roasted red peppers, artichoke hearts, etc.

Recipe Video

Recipe Notes

(1) I suggest giving your garlic a rough chop to help it out. That will avoid any large garlic bombs in the finished product.😝

(2) The liquid recommendations listed in this recipe are starting points. I often stream in little more olive oil or water through the top hole of the lid on the food processor while it is running to get the texture I want. Adding more liquid thins it out and makes the texture a bit looser and creamier. Just go slow, adding a little at a time until you get the texture you want. 

(3) This recipe will keep for 1 to 2 weeks in the refrigerator. I have kept a batch in my refrigerator for up to two weeks.

(4) I have made this without the tahini before, and it is still good! You may need a little extra liquid to get it creamy, though. (See note 2 above)

Nutrition Facts

Classic Hummus

Amount Per Serving

Calories 127 Calories from Fat 63

% Daily Value*

Fat 7g11%

Sodium 358mg16%

Potassium 139mg4%

Carbohydrates 11g4%

Fiber 3g13%

Protein 4g8%

Vitamin A 15IU0%

Vitamin C 0.4mg0%

Calcium 36mg4%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

This post originally appeared on A Pinch of Healthy on May 15, 2016.