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.
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.
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!
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
- Add all ingredients to a food processor.
- Puree/ process to combine.
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.
- Transfer to serving dish, and sprinkle with paprika and oregano.
Drizzle with a little extra virgin olive oil.
Refrigerate leftovers for up to 2 weeks.
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)
This post originally appeared on A Pinch of Healthy on May 15, 2016.
ChatarPatar says
awesome blog post