Easy homemade hummus recipe for everyday use. This creamy and fluffy hummus can be ready in about 10 minutes, and with only 5 easy steps. It’s a popular Arabic dish that’s enjoyed across the whole world, and it happens to be accidentally vegan.

About Hummus

Hummus is another one of those irresistible spreads that make a delicious Mezze (shareable breakfast appetizers). It’s a creamy dip that’s silky smooth. A naturally-vegan Arabic dish that’s beloved around the world.

While each Arab region from the Middle East may have their own version, they’re all similar and have one thing in common: chickpeas.

Hummus in Arabic translates to ‘chickpeas’. Which brings us to the most important note here:
Any creamy bean dip that is not made with chickpeas is NOT HUMMUS.

Here’s how we make our own creamy easy homemade hummus.

Step-by-Step Video

Watch this tutorial of our easy homemade Hummus:

Ways to Serve Hummus

The most important thing to know about Hummus is that it’s so versatile, you’ll never get bored of it. The ways to enjoy it are limitless!

From dunking into it with warm pita, to spreading on a Falafel wrap, and so much more.

We always have a large tub of creamy hummus chilling in the fridge, ready to be eaten.
Make a big batch of this easy homemade hummus, and enjoy it through it the week.

Expert Tips

1. For the creamiest, most silky hummus, add an ice cube near the end of blending. This helps make it a fluffy and creamy hummus.
2. Use the slow strainer in a food processor to gradually drizzle the olive oil into the hummus as it blends.
3. Don’t add too much water. Go in one tablespoon at a time. The hummus should be silky smooth and creamy.

Easy Hummus Recipe

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Homemade Hummus

Recipe by Waseem HijaziCourse: Breakfast, MezzeCuisine: Arab, Middle EasternDifficulty: Easy

Servings

1

bowl

Prep time

10

minutes

Easy homemade hummus recipe for everyday use. This creamy and fluffy hummus can be ready in about 10 minutes, and with only 5 easy steps. It’s a popular Arabic dish that’s enjoyed across the whole world, and it happens to be accidentally vegan.

Equipment:
– Food processor or High speed blender

Ingredients

• 1 lemon, juiced

• 3/4 cup tahini

• 1 can (540ml) chickpeas, drained

• 2 garlic cloves

• 2 tsp salt

• Pinch of cumin, optional

• 2 tbsp extra virgin olive oil – See Notes (1)

• 4 to 6 tbsp water – to thin down – See Notes (2)

• 1 ice cube – See Notes (3)

Directions

• Add the lemon juice & tahini paste into a food processor. Pulse a few times to combine.
• Stop and remove the lid. Scrape down the sides. Add the chickpeas and garlic. Pulse then process on high for a minute.
• Scrape again then process on low, adding the olive oil gradually through the simmer.
• Add 1 tbsp of water at a time – if needed – to make smoother. For creamier silky texture, finish off with an ice cube. Blend again until fluffy and creamy.
• Remove the blades. Scoop it out and spread the Hummus into a plate. Drizzle with a generous amount of extra virgin olive oil, and a sprinkle of sumac.

Notes

• (1) Use the slow strainer in a food processor to gradually drizzle the olive oil into the hummus as it blends.
• (2) Don’t add too much water. Go in one tablespoon at a time, until the hummus reaches the desired texture.
• (3) For the creamiest, most silky hummus, add an ice cube near the end of blending. This helps make it a fluffy and creamy hummus.