The perfect Hummus Recipe –loaded up with creamy tahini, garlic, lemon and beautiful garden veggies. Adaptable, easy and can be made in 10 minutes.  Make this with canned chickpeas or dried chickpeas. Vegan, creamy and authentic! Video

How to make the BEST Hummus! This authentic hummus recipe is light and creamy and so easy to make! Use canned or dried chickpeas and serve it up with fresh garden veggies! #hummus #hummusrecipe

I know what you’re thinking. Your hummus is already perfect. 🙂 And guess what? It totally is!  That’s why, until now I’ve never posted a recipe for basic hummus on the blog, because I know how amazingly perfect your hummus already is!

We each have our own idea of what makes the best hummus – there are so many variables, so many preferences. It is very personal!

To me, the best hummus is ultra-creamy, loaded with tahini –I want to taste that tahini or I’m just not satisfied!  I like an extra kick of garlic, and I’m liberal with salt and lemon.  I love to finish it with flaky salt,  olive oil,  sumac and zaatar and then sprinkle the heck out of it with fresh herbs.

But this is what pleases my palate- the way I grew up eating it, so it speaks to me.

And I get it, your version may be totally different and that is OK. That’s the amazing thing about hummus. You can make it exactly how you like it. No rules here. EVER.

So I’m NOT going to try to change you, or your already perfect hummus today,  just present you with some ideas. 🙂

The BEST Hummus Recipe | 60-sec Video

 

Why make hummus from Scratch?

Store-bought hummus, even high-quality, organic brands, often contain highly refined seed oils (canola, soy, sunflower, safflower, etc.). These, when overly consumed can be highly inflammatory to the body. See for yourself – check the label. Most organic hummus is not made with just olive oil. When we consume these every once in a while it is probably fine, but when overly consumed (refined seed oils are in almost all processed foods, even organic, vegan ones!) can be highly inflammatory to the body. So that is why I try to make my own hummus most of the time. Do as you like. 😉

My Favorite Hummus Recipe

This hummus recipe (yes, of course, I’ll share my idea of “perfect hummus”) is also about how to make it pretty with a few catering tips on how to really bump up the flavor. Because I know you like that sort of thing. So take what you want from this and make it your own.

 

hummus ingredients

Basic Hummus Ingredients:

Here are the ingredients for basic authentic Hummus.  (See the recipe card for specific measurements)

The best hummus recipe, creamy and authentic!

 Ways to Elevate Hummus:

And here is what you can add to make your hummus spectacular! (just pick 1 or 2)

how to make homemade hummus

How to Make the BEST Hummus:

Here is a basic overview of how to make Creamy Authentic Hummus  (Detailed instructions are provided in the recipe box below!).

BLEND HUMMUS: Place lemon juice, garlic cloves, tahini paste olive oil and water in a food processor– whip this up until creamy. Then add the salt, pepper, cumin, chickpeas and blend until really really smooth. Add more cold water, a tablespoon at a time until it is the consistency you like and blend the heck out of this! Blend for at least a full minute or two!

PLATTER: Spoon the ultra-creamy hummus into a wide shallow bowl or onto a plate or platter, creating a “well” for the olive oil (or other sauces) with the back of your spoon.

Add your toppings: If using garden veggies, peel the carrots, prep other veggies, cutting all into small bite-sized “crudites”  and arrange like the photos, tucking into the hummus -0r just play around with this and do your own thing.

Drizzle with olive oil. Scatter with fresh herbs. Sprinkle with spices- sumac, zaatar or dukkah!

 

creamy hummus recipe

Remember to create that “well” for the olive oil!

authentic hummus recipe and how to serve hummus

Here below is my “basic” hummus garnish. Olive oil, sumac, zaatar and herbs. Simply served with pita bread.

the best hummus recipe

But more often I’ll often play with what I have on hand.

How to make Hummus and how to serve it! This hummus recipe is creamy, authentic, fast and easy! #hummus

Today it was these lovely farmers’ market veggies, cut into bite-sized pieces or crudites.

how to serve hummus

Just start tucking them it- perhaps find your own style. Play around with this- it is fun!

 

How to make Hummus! Truly, the BEST hummus recipe- creamy, authentic and so easy to make! Use canned or dried chickpeas & serve w/ veggies!

Sprinkle the hummus with fresh herbs, and zaatar spice.

How to make Hummus! Truly, the BEST hummus recipe- creamy, authentic and so easy to make! Use canned or dried chickpeas & serve w/ veggies!

And there you have it. Creamy authentic hummus, made in about 10 minutes. So easy, so much fun. Such a beautiful way to serve up the bounty of veggies we have during the summer months! A delicious, healthy high-protein snack to have on hand.

xoxo

Sylvia

More Favorite Dip Recipes:

 

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How to make Hummus! This authentic hummus recipe is light and creamy and so easy to make! Use canned or dried chickpeas and serve it up with fresh garden veggies! #hummus #hummusrecipe

Perfect Hummus

  • Author: Sylvia Fountaine| Feasting at Home
  • Prep Time: 10
  • Total Time: 10
  • Yield: 2 cups 1x
  • Category: appetizers, vegan, dip
  • Method: blended
  • Cuisine: Middle Eastern
  • Diet: Vegan

Description

How to make the BEST Hummus! This authentic hummus recipe is light and creamy and so easy to make! Use canned or dried chickpeas and serve it up with fresh garden veggies or a plethora of optional additions. Vegan, GF.


Ingredients

Scale

BASIC HUMMUS INGREDIENTS:

  • 1/4 cup lemon juice
  • 1/23/4 cup tahini paste (See notes. Make sure it tastes fresh, not bitter or rancid.)
  • 23 garlic cloves
  • 1/4 cup olive oil
  • 1/4 cup water, more to desired consistency
  • 1 teaspoon salt, more to taste
  • 1/4 teaspoon pepper (I love white pepper here, up to you)
  • 1 teaspoon cumin
  • 14-ounce can chickpeas, rinsed and drained (1/2 cup dried chickpeas, cooked- see notes)

Optional Additions: (Just pick one or two! keep it simple!) 


Instructions

BLEND HUMMUS: Place lemon juice, garlic cloves, tahini paste olive oil and water in a food processor– whip this up until creamy. Then add the salt, pepper, cumin, chickpeas and blend until really really smooth. Add more cold water, a tablespoon at a time until it is the consistency you like and blend the heck out of this! Blend for at least a full minute or two! Taste, adjust salt and lemon. Add any additions you like.

PLATTER: Spoon the ultra-creamy hummus into a wide shallow bowl or onto a plate or platter, creating a “well” for the olive oil (or other sauces) with the back of your spoon.

Add your toppings: If using garden veggies, peel the carrots, prep other veggies, cutting all into small bite-sized “crudites”  and arrange like the photos, tucking into the hummus -0r just play around with this and do your own thing.

Drizzle with olive oil. Scatter with fresh herbs. Sprinkle with spices.

Voila!


Notes

If using dried chickpeas, soak 1/2 cup chickpeas in cold water (for 8-24 hours), then cook them in salted water until tender. Cool, then follow instructions. I always make a double batch if going with dried chickpeas and cook these ahead.

Tahini Paste. In winter I use 3/4  cup tahini for a richer, creamier version. In summer, I use a 1/2 cup. Most recipes out there call for a 1/4 cup- do as you like.  I prefer hummus that is “heavier” on the tahini, because I love the taste of it and this is how I grew up eating it. Truly authentic.  If you go with a 1/4 cup tahini- you will most likely need less garlic and less water. Taste as you go. 🙂

A TIP on Sauces: Sometimes like in the photos above, I’ll “loosen up” a sauce (like harissa paste, gremolata, or zhoug, etc) by adding extra olive oil to it. Then I’ll put it in a squeezy bottle and drizzle it around the hummus. An extra burst of flavor!

Nutrition

  • Serving Size: ¼ cup
  • Calories: 198
  • Sugar: 1.6 g
  • Sodium: 376.4 mg
  • Fat: 15.9 g
  • Saturated Fat: 2.2 g
  • Carbohydrates: 11.5 g
  • Fiber: 3.5 g
  • Protein: 4.9 g
  • Cholesterol: 0 mg

Keywords: hummus recipe, perfect hummus, the best hummus recipe, creamy hummus, how to make hummus, authentic hummus, authentic Hummus recipe

 

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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