I started making hummus because I got tired of buying it. Not in a dramatic way. Just in a “why is this tiny container so expensive?” kind of way.
One day I had chickpeas, tahini, and five free minutes. I figured I’d try. Worst case, I’d end up with beige paste and order pizza.
Instead, I ended up standing in my kitchen with warm pita, dipping straight from the plate like I had just unlocked a life hack. It was smoother, brighter, and somehow felt more impressive than it had any right to be.
Now I make it all the time. Mostly because I can. And because five-minute recipes make me feel wildly productive.
Why I Keep Making This Dish (The Real Reasons)
- Five-minute magic: It’s basically instant gratification.
- Cheaper than store-bought: And tastes fresher.
- Customizable mood food: More lemon? More garlic? Your call.
- Snack hero: Works with whatever is in the fridge.
- Unexpectedly filling: Chickpeas mean business.
- Looks fancy: Swirl it on a plate and suddenly you’re hosting.
- Hard to mess up: Even thick hummus is still hummus.
Tips I Learned the Hard Way
- Blend longer than you think: Smoothness takes patience.
- Add water slowly: You can thin it. You can’t un-thin it.
- Taste before adjusting salt: Tahini has personality.
- Fresh lemon matters: Bottled just doesn’t hit the same.
- Use good tahini: Bitter tahini equals bitter hummus.
- Scrape the sides: Lazy blending leaves chunky surprises.
- Garlic caution: One clove is friendly. Three is aggressive.
- Serve at room temp: Cold hummus hides its flavor.
Variations You Can Mess Around With
- Roasted Red Pepper: Blend some in for color and sweetness.
- Spicy Version: Add extra red pepper flakes or chili oil.
- Herb Boost: Toss in fresh parsley or cilantro.
- Extra Lemon: For bright, punchy hummus.
- Garlic Lover: Roast the garlic first for mellow flavor.
- Smoky Twist: Add a pinch of smoked paprika.
- Olive Topping: Chopped olives on top are underrated.
How To Make Hummus?
Ingredients
- 1½ cups cooked chickpeas, drained and rinsed
- ⅓ cup smooth tahini
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice, plus more to taste
- 1 garlic clove
- ½ teaspoon sea salt
- 5 tablespoons water, or as needed
- Paprika, red pepper flakes, and/or fresh parsley, for garnish
- Warm pita bread and/or veggies, for serving
Instructions
Step 1:
In a high-speed blender, add the chickpeas, tahini, olive oil, lemon juice, garlic, and salt.
Step 2:
Blend until very smooth, using a blender baton if needed. Add water slowly as it blends to reach your desired consistency.
Step 3:
Taste and adjust lemon or salt if needed.
Step 4:
Transfer to a serving plate. Add a drizzle of olive oil and sprinkle with paprika, red pepper flakes, and/or fresh parsley.
Step 5:
Serve with warm pita bread and veggies.
Hummus Recipe
Ingredients
Method
- In a high-speed blender, add the chickpeas, tahini, olive oil, lemon juice, garlic, and salt.
- Blend until very smooth, using a blender baton if needed. Add water slowly as it blends to reach your desired consistency.
- Taste and adjust lemon or salt if needed.
- Transfer to a serving plate. Add a drizzle of olive oil and sprinkle with paprika, red pepper flakes, and/or fresh parsley.
- Serve with warm pita bread and veggies.
Notes
Nutritional Information
| Nutrition | Value |
| Calories | 115 kcal |
| Carbohydrates | 09 gm |
| Fat | 08 gm |
| Protein | 03 gm |
Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
How I Like to Serve This
- Classic style: Swirled on a plate with olive oil on top.
- Snack board: Carrots, cucumbers, and whatever else is crunchy.
- Sandwich spread: Way better than mayo.
- With warm pita: Straight from the oven if possible.
- On toast: With avocado for double creamy.
- Party bowl: Pretend it took all afternoon.
Storage, Leftovers, and Next-Day Thoughts
- Fridge life: Keeps well for up to 5 days.
- Airtight container: Prevents drying out.
- Stir before serving: It thickens slightly.
- Add a splash of water: Loosens it back up.
- Freezing: Technically works, texture changes a bit.
- Next-day flavor: Even more blended and balanced.
FAQs (Real Questions People Actually Ask)
Can I use canned chickpeas?
Yes, just drain and rinse them well.
Do I have to peel the chickpeas?
No. It makes it smoother, but I usually skip it.
Why is my hummus bitter?
It’s probably the tahini.
Can I make this without tahini?
You can, but it won’t taste quite the same.
How do I make it extra smooth?
Blend longer and add water gradually.
Is it supposed to be thick?
It should be creamy and spreadable, not stiff.
Can I double the recipe?
Absolutely. It disappears fast.
