Easy hummus recipe – extremely delicious! Pair it up with absolutely anything and store it for a healthy snack option.
I love Hummus to an extent that I can have it with every meal! I’ve spent a lot of money on store-bought Hummus. I’m not exaggerating: many weekend trips to Farmers’ market were only to pick Hummus to ensure that I have it stocked up for the week.
There is so much difference in various restaurant/store-bought Hummus that I wasn’t sure if I could get it right. After a bunch of trials and errors, now I can say that I’ve zeroed in on a recipe that I love. I’m sharing that recipe with you; I’m completely aware that if you are a hummus lover, you might have your preferences concerning texture, toppings, sourness, and more!
Please give this recipe a try, and I’d recommend giving it a couple of trials modifying it a bit to get to your favorite Hummus!
What is Hummus?
Hummus is a dip with the primary ingredient as chickpeas or garbanzo beans. It is a famous dip from Middle-east but now widespread across the world. The other ingredients in a Hummus are Tahini (sesame-seeds paste), lemon juice, garlic, and olive oil.
Why make Hummus?
It is healthy, effortless to make, simple for kids taste, can be stored, and suits most of the palates and is customizable! Chickpeas are rich in Iron, Fiber, Calcium, Magnesium, and Vitamin B6. Sesame seeds are also rich in Vitamin B6, Calcium, Iron, Magnesium, and Zinc. Therefore, Hummus is rich in Vitamins and Minerals – a spoonful gives us taste and health benefits.
In another post, I’ve discussed other healthy quick dips and a grocery list for other dips that you can make and store. They can easily replace any unhealthy midday snack.
How to make Hummus?
Step-by-Step Instructions
Serves:
4
Ready In:
5 minutes: with Boiled Chickpeas
Diet:
Vegan,
Gluten-Free
Ingredients
- 1.5 Cup boiled and soft Chickpeas (Garbanzo Beans)
- Or 1/2 cup raw chickpeas
- You may use the store bought canned chickpeas too
- 1/4 Cup Tahini
- 1/2 Cup water
- Per desired consistency.
- 1/4 cup lemon juice
- 1/2 Teaspoon salt (Per taste)
- 3 Tablespoon olive oil
- 1/2 Teaspoon cumin powder
- 2 small cloves garlic
- 1 green chili (Optional)
Step 1: Prepare Chickpeas:
- Store-bought: Drain and rinse 1.5 cup soft chickpeas.
- Dry, Raw Chickpeas:
- Instant Pot
- Soak 1/2 cup raw chickpeas overnight in 2 cups water. Drain the water in the morning.
- Now add chickpeas to the pot, add 1.5 cups water, 1 teaspoon salt, close the lid in seal position
- Select Bean/chili mode normal (35 minutes).
- Let the pressure release naturally and then drain the water and keep it aside. We can use the same water for Hummus.
- Instant Pot
- Dry, Raw Chickpeas
- Stove top
- Soak 1/2 cup raw chickpeas overnight in 2 cups water. Drain the water in the morning.
- Now add chickpeas to the pressure cooker on a stove top, add 1.5 cups water, 1 teaspoon salt, close the lid.
- Cook for 3-4 whistles.
- Let the pressure release naturally and then drain the water and keep it aside. We can use the same water for Hummus.
- Stove top
- Note: The cook time for Chickpeas/Garbanzo beans can vary depending upon the brand and type of them. I’d recommend pressure cooking for 15-20 minutes in Instant pot if you are trying for the first time. If uncooked, increase the time till you get them to be soft enough that the peel comes off. In an attempt or two, you will know the time it takes to cook your brand of Garbanzo.
Step 2
Stir Tahini well to form a consistent paste.
- Store bought tahini at times can have oil on the top. Please stir well before adding to Hummus.
- Also, please make sure that Tahini isn’t bitter. I’d recommend the Whole Foods Brand Tahini which tastes well. (This isn’t an affiliate post; I tried a few before zeroing in on the Whole Foods Tahini.)
Step 3
Add all ingredients into a high-power blender. Add more water gradually for the desired consistency.
Step 4
Grind to paste and refrigerate.
Step 5
Garnish with parsley, olive oil, pine nuts, or roasted cauliflower and serve with pita bread, rice, carrots or anything and everything! If you like a crunchy hummus, please use lesser water than listen in ingredients above.
Watch the Recipe Video: How to make Hummus?
Expected Questions
1. Can I use canned Chickpeas?
Definitely so. Instead of boiled chickpeas, you may drain and wash the canned chickpeas.
2. How to avoid a bitter taste in Hummus?
Tahini can be the culprit for bitter Chickpeas. I’ve tried a few Tahini pastes with my recipe, and it tastes different with different Tahini. My absolute favorite is the Whole Foods Brand Tahini. So if you don’t have access to the latter, please add Tahini gradually to ensure it doesn’t spoil the Hummus.
3. Should I remove the skin of Chickpeas?
Many Hummus recipes call for removing the skin of Chickpeas. I’ve tried both- with and without the skin and feel the taste is not much different and not worth the effort. That is my humble opinion, and you may certainly choose to remove the skin.
4. Why Green Chili?
Green Chili is an entirely optional ingredient and is not used in classic Hummus. I love a little Green Chili in Hummus, but if you like, please skip it and season with smoked paprika.
5. What all can I top the Hummus with?
My favorite toppings are a simple olive oil, pine nuts, and roasted cauliflower.
6. What is the texture of Hummus?
This recipe results in a very smooth Hummus. A few of us like Hummus to be crunchy. Please add water per your desired crunch level.
7. Should I use roasted cumin or raw cumin?
I’ve tried both and like both with a little preference on non-roasted cumin powder, but either works fine. The blender might not be able to grind cumin seeds, so please start with cumin powder.
8. My Garbanzo beans/Chickpeas cook on high pressure within 15 minutes in Instant Pot and you have mentioned 50 minutes! Where is the disconnect?
Note: The cook time for Chickpeas/Garbanzo beans can vary depending upon the brand and type of them. I’d recommend pressure cooking for 15-20 minutes in Instant pot if you are trying for the first time. If uncooked, increase the time till you get them to be soft enough that the peel comes off. In an attempt or two, you will know the time it takes to cook your brand of Garbanzo.
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Easy Hummus Recipe
Equipment
- Vitamix or blender
Ingredients
- 1.5 cup boiled and soft Chickpeas (Garbanzo Beans) You may use the store bought canned chickpeas too; Or 1/2 cup raw chickpeas.
- 1/4 cup Tahini
- 1/2 cup water per desired consistency
- 1/4 cup lemon juice
- 1/2 teaspoon salt per taste
- 3 tablespoon olive oil virgin
- 1/2 teaspoon cumin powder
- 2 cloves garlic
- 1 green chili
Instructions
- Store-bought canned chickpeas: Drain and rinse 1.5 cup soft chickpeas.Dry, Raw Chickpeas: Instant Pot Soak 1/2 cup raw chickpeas overnight in 2 cups water. Drain the water in the morning. Now add chickpeas to the pot, add 1.5 cups water, 1 teaspoon salt, close the lid in seal positionSelect Bean/chili mode normal (35 minutes).Let the pressure release naturally and then drain the water and keep it aside. We can use the same water for Hummus.Dry, Raw ChickpeasStove topSoak 1/2 cup raw chickpeas overnight in 2 cups water. Drain the water in the morning. Now add chickpeas to the pressure cooker on a stove top, add 1.5 cups water, 1 teaspoon salt, close the lid.Cook for 3-4 whistles.Let the pressure release naturally and then drain the water and keep it aside. We can use the same water for Hummus. Note: The cook time for Chickpeas/Garbanzo beans can vary depending upon the brand and type of them. I'd recommend pressure cooking for 15-20 minutes in Instant pot if you are trying for the first time. If uncooked, increase the time till you get them to be soft enough that the peel comes off. In an attempt or two, you will know the time it takes to cook your brand of Garbanzo.
- Stir Tahini well to form a consistent paste.Store bought tahini at times can have oil on the top. Please stir well before adding to Hummus.Also, please make sure that Tahini isn’t bitter. I’d recommend the Whole Foods Brand Tahini which tastes well. (This isn’t an affiliate post; I tried a few before zeroing in on the Whole Foods Tahini.)
- Add all ingredients into a high-power blender. Add more water gradually for the desired consistency.
- Add all ingredients into a high-power blender. Add more water gradually for the desired consistency.
- Garnish with parsley, olive oil, pine nuts, or roasted cauliflower and serve with pita bread, rice, carrots or anything and everything! If you like a crunchy hummus, please use lesser water than listen in ingredients above.
Notes
Yes. Instead of boiled chickpeas, you may drain and wash the canned chickpeas. 2. How to avoid a bitter taste in Hummus?
Tahini can be the culprit for bitter Chickpeas. I’ve tried a few Tahini pastes with my recipe, and it tastes different with different Tahini. My absolute favorite is the Whole Foods Brand Tahini. So if you don’t have access to the latter, please add Tahini gradually to ensure it doesn’t spoil the Hummus. 3. Should I remove the skin of Chickpeas?
Many Hummus recipes call for removing the skin of Chickpeas. I’ve tried both- with and without the skin and feel the taste is not much different and not worth the effort. That is my humble opinion, and you may certainly choose to remove the skin. 4. Why Green Chili?
Green Chili is an entirely optional ingredient and is not used in classic Hummus. I love a little Green Chili in Hummus, but if you like, please skip it and season with smoked paprika. 5. What all can I top the Hummus with?
My favorite toppings are a simple olive oil, pine nuts, and roasted cauliflower. 6. What is the texture of Hummus?
This recipe results in a very smooth Hummus. A few of us like Hummus to be crunchy. Please add water per your desired crunch level. 7. Should I use roasted cumin or raw cumin?
I’ve tried both and like both with a little preference on non-roasted cumin powder, but either works fine. The blender might not be able to grind cumin seeds, so please start with cumin powder. 8. My Garbanzo beans/chickpeas cook on high pressure within 15 minutes in Instant Pot and you have mentioned 50 minutes! Where is the disconnect?
Note: The cook time for Chickpeas/Garbanzo beans can vary depending upon the brand and type of them. I’d recommend pressure cooking for 15-20 minutes in Instant pot if you are trying for the first time. If uncooked, increase the time till you get them to be soft enough that the peel comes off. In an attempt or two, you will know the time it takes to cook your brand of Garbanzo.
I had the honor of tasting it. It was heavenly!! Must try for everyone.
Thank you so much for writing back!🙏