Published on October 18, 2023 Hummus- this creamy, silky, and smooth hummus is easy to make at home and tastes so much better than store-bought hummus. Serve with pita bread, pita chips, or vegetables for a simple appetizer or snack! I love this hummus recipe because you only need a few ingredients and it takes less than 10 minutes to whip up! I promise after you make it once, you will be hooked for life. This savory, nutty dip silky, smooth, and SO creamy. Serve with warm pita bread, pita chips, or cut up vegetables. It is the perfect party appetizer or snack. I always have it in my fridge.
Ingredients
Chickpeas– to keep the recipe simple I use canned chickpeas (garbanzo beans). Rinse and drain before using. Baking soda– Add a little baking soda to the water to make it more alkaline. This will help break down the pectin in the chickpeas and will quickly soften their skins, which will give you the creamiest hummus ever! You don’t have to peel the chickpeas when you use this method because the skins are so soft and blend in nicely. Tahini– tahini is a paste made from sesame seeds and is a staple in hummus. It looks similar to natural peanut butter, but is more bitter than sweet. It has an earthy, nutty flavor that tastes like sesame seeds. You can find it at most grocery stores by the peanut butter or in the international aisle. Lemon juice– always use fresh lemon juice. It adds a tanginess and fresh flavor to the hummus. Olive oil– olive oil adds a rich flavor and makes the hummus super smooth. It also balances out the acidity from the lemon juice. Garlic– gives the hummus a nice kick. You can customize how strong you want the garlic flavor. I always add 2 small cloves. Salt– to enhance all of the flavors. Ice water– you will need a little water to thin out the hummus. Adding ice helps incorporate air and moisture. The air makes the hummus light and creamy, and the moisture makes it super smooth. Make sure you use a powerful blender or food processor that can chop the ice.
How to Make Hummus
In a medium saucepan, combine the chickpeas and baking soda. Cover with water and bring to a boil over high heat. Cook for 20 minutes or until the chickpeas are mushy. Drain the chickpeas and rinse with cold water so they cool down.
In a food processor or high powered blender, add the chickpeas, tahini, lemon juice, garlic, and salt. Blend until pureed, about 1 minute. Scrape down the sides of the bowl with a spatula.
With the machine running, slowly pour in the ice water, 1 tablespoon at a time, until the hummus is creamy and smooth. Taste and adjust seasonings, if necessary. You may need to add more lemon or salt. Use a spatula to scrape the hummus into a bowl and drizzle with olive oil and desired toppings. Serve with pita bread, pita chips, or cut up veggies.
Topping Ideas
Drizzle of good quality olive oil Spices- sprinkle of paprika, smoked paprika, everything but the bagel seasoning, za’atar, or crushed red pepper flakes. Finely chopped fresh herbs (parsley, rosemary, basil, mint, dill, or thyme) Squeeze of fresh lemon juice Toasted sesame seeds Add chickpeas or crispy chickpeas on top Pepitas or pine nuts Caramelized onions or pickled red onions Crumbled feta cheese or goat cheese Finely chopped cucumbers, peppers, artichokes, or tomatoes Capers or chopped olives
What to Serve with Hummus
Pita bread or naan bread Pita Chips Cut up vegetables Crackers or pretzels Roasted vegetables Chicken gyros Falafel Spread a sandwich or wrap with hummus. Top a salad or grain bowl with hummus.
How to Store
Store hummus in an airtight container in the refrigerator for up to 5 days. Stir before using. I like to make hummus on Sunday so I have it in the fridge for snacking all week!
More Appetizer Recipes
Best Bean Dip Spinach Artichoke Dip Best Guacamole Stuffed Mushrooms Baked Brie Sweet Potato Hummus
Hummus
Nutrition
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