Easy Hummus Recipe

5 from 2 votes

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My Easy Hummus Recipe tastes better than store bought. Hummus, also spelled houmous, is a Middle Eastern spread made from cooked chickpeas blended with tahini, 🍋 lemon juice, and garlic. The standard garnish in the Middle East includes 🫒 olive oil, a few whole chickpeas, parsley, and paprika. My version is not only delicious but it also happens to be easier on digestion. I find that removing the skins from each chickpea helps big time with discomfort. I KNOW it sounds labor intensive, but putting in a little extra effort and attention to detail makes it all worth it in the end. So, crank up the 🎶 music and start peeling those chickpeas!

Why You’ll Love Easy Hummus Recipe

The magic of this hummus is in peeling the chickpeas which creates the creamiest texture you will ever have. I’ve stuck to really authentic flavors here: bright 🍋 lemon, nutty tahini and, of course, lots of garlic. This recipe is incredibly versatile and can be used as a satisfying veggie dip or in a 🌯 wrap or sandwich. It stores perfectly in the fridge, so absolutely make a double batch. It will be gone before you know it!

How to Prepare Easy Hummus Recipe

💦 Begin by draining and rinsing a can of organic chickpeas.

🤏 Now, gently squeeze each chickpea one by one and remove the skin (the skin will pop right off). Then add them to a food processor.

🍋 Next, add the juice of half a lemon, olive oil, tahini, minced garlic, salt and cold water to the food processor.

🌀 Then process on high speed until silky smooth for about a minute (add a touch more water based on the consistency you like).

🌯 Enjoy right away or refrigerate covered until needed.

Nonna’s Tip 💦

I have been told that adding the chickpeas to a bowl with water, and then rubbing them gently for a couple minutes, the skin will all come off and then float to the top.

Easy Hummus Recipe
Easy Hummus Recipe

Variations and Substitutions for Easy Hummus Recipe

  1. You could certainly add additional spices to this Easy Hummus Recipe, such as paprika, cumin and/or onion powder.
  2. Make a roasted red pepper hummus by adding in a couple roasted 🌶️ red peppers to the food processor, or try making a 🍅 sundried tomato version.
  3. If you like spice, add in a jalapeno or red pepper flakes to this Easy Hummus Recipe for a kick.
  4. Turn this into a black bean hummus by incorporating or replacing the chickpeas with black beans. Adjust the water as necessary.

Similar Recipes

Best Served With

  • Serve this Easy Hummus Recipe with tortilla chips, crackers or pita chips.
  • Serve this with a platter of crisp, fresh 🥕 carrots, cucumbers, sweet peas and 🫑 peppers.
  • In any 🌯 wrap or sandwich, such as my fresh Lettuce Wrap, a falafel or shawarma wrap.

Common Questions

What is tahini?

Tahini or tahina is a Middle Eastern condiment made from toasted ground hulled sesame. You can find it in the section of the grocery store with all the nut and seed butters.

What should I do if my hummus is too thick?

You can adjust the creaminess and texture of the hummus by adding a little bit of cold water at a time. I listed two tablespoons but please feel free to adjust.

What’s the best way to remove the skin from the chickpeas?

This time, I simply squeezed each chickpea to pop the skin off. BUT, I’ve since been told that the skin will come off after soaking them in a bowl of water, and rubbing them together with your hands for about two minutes until the skins float to the top. I also heard you can remove the skins by placing the chickpeas between two pieces of damp paper towel and then gently rubbing together.

How can I store the hummus?

I place mine in the fridge in a glass container with the lid which lasts me about 5 days. You will know hummus has gone bad if it becomes sour.

Can I freeze hummus?

Yes, this Easy Hummus Recipe can be frozen for up to 4 months. However, the less time it spends in the freezer the better because prolonged freezing can have negative effects on flavor and texture. I personally like hummus freshly made.

can I use dried chickpeas in this easy hummus recipe?

I used a can of organic chickpeas as a timesaver, but you can certainly use dried instead. Please follow the package instructions and then proceed with the recipe as directed.

What can I use instead of tahini?

There’s not a direct substitution for tahini, unfortunately. Some people use another nut butter instead, or even Greek yogurt for some creaminess and tang. Let me know in the comments if you have a great substitution!

can I use another legume instead of chickpeas?

You can turn this into a black bean hummus by incorporating or replacing the chickpeas with black beans. Adjust the water as necessary.

Any other flavor variations to try?

Have fun with the flavors here. Add sundried tomatoes, or roasted red peppers, or even jalapenos for some kick!

which food processor do you use?

I love my Cuisinart Food Processor! It’s nice and big, washes well and great quality.

Easy Hummus Recipe

Easy Hummus Recipe

The magic of this hummus is in peeling the chickpeas which creates the creamiest texture you will ever have. The standard garnish in the Middle East includes olive oil, a few whole chickpeas, parsley, and paprika.
5 from 2 votes
Course: Appetizer
Cuisine: Mediterranean
Servings: 4
Author: The Modern Nonna
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients 

  • 1 can organic chickpeas, 15 oz
  • ½ teaspoon salt, to taste
  • ½ lemon, juiced and to taste
  • 2 tablespoon olive oil
  • 2 tablespoon cold water
  • ¼ cup tahini
  • 1 clove garlic, minced

Instructions 

  • Rinse and drain a can of organic chickpeas. Gently squeeze each chickpea one by one and remove the skin. The skin will pop right off. Alternatively I have been told if you add them to a bowl with water, and rub them gently for about 2 minutes, the skin will all come off and float to the top.
  • Once the skin is removed from all of the chickpeas, add them to a food processor with the rest of the ingredients. Process on high speed until silky smooth for about a minute.
  • Feel free to add a touch more water based on the consistency you like.
  • Enjoy right away or refrigerate.

Video

Nutrition

Calories: 255kcal, Carbohydrates: 20g, Protein: 8g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 9g, Sodium: 612mg, Potassium: 254mg, Fiber: 6g, Sugar: 0.3g, Vitamin A: 30IU, Vitamin C: 8mg, Calcium: 66mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: Mediterranean
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

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4 Comments

  1. Absolutely delicious and takes no time at all. I tried the soak in water method for removing the skin and although it works, call me old school I prefer the pinch & pop for peeling

  2. 5 stars
    I would love to make this recipe along with our charcuterie board. However, my granddaughter is allergic to sesame seeds and cannot have tahini. Is there something else I could use without upsetting the taste of the recipe?