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5 from 3 votes

Easy Hummus Recipe

Easy hummus recipe – extremely delicious! Pair it up with absolutely anything and store it for a healthy snack option.
Course Side Dish
Cuisine Mediterranean
Keyword hummus
Prep Time 5 minutes
Total Time 5 minutes
Servings 16 tablespoon
Calories 72kcal

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 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.
    Dry, Raw ChickpeasStove 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. 
    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

1. Can I use canned Chickpeas?
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.

Nutrition

Calories: 72kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 76mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg