It dawned on me recently that although I have a TON of hummus recipes on the blog (salty fig hummus, white bean hummus, black-eyed pea hummus, beet hummus, green lentil hummus), I haven’t captured my go-to, classic hummus recipe that I make every couple of days. This recipe is simple and can be served as a dip with raw veggies and chips or used as a spread for your sandwich or wrap in place of mayo or meat. It also makes a great dip for my falafel recipe.
This hummus is always a crowd-pleaser. Hummus should be creamy and not too thick (but also not too runny). It has to have that perfect balance of chickpeas and tahini to olive oil and water. And it must have flavor. Just the right amount of lemon juice for brightness and salt to bring out the fresh flavors. Garlic is optional and I find one clove is usually enough for most palettes so as not to overpower the dip.
This recipe leverages tahini which is a key ingredient of hummus as it provides amazing depth of flavor. Tahini is simply made from sesame seeds, a plant-based source of protein, iron and calcium which is great for vegans. Tahini also provides omega 3, omega 6, magnesium and B-vitamins.
Chickpeas make the base of this hummus and I can never say enough about how great the mighty chickpea is. Chickpeas are a plant-based source of protein as well. They are an excellent source of folic acid, do not contain any cholesterol and offer complex carbs. They are also full of fiber to keep you fuller longer and aid in digestion.
If you give this recipe a try, I would love to see how your hummus turns out. Please tag me in your hummus pics on social media: @eatingbyelaine – I live to see your recipe creations!
And don’t forget to head on over to snapchat (eatingbyelaine) to see behind the scenes in my kitchen and what I eat throughout the day to stay healthy and energized.Print
- 1, 15 ounce can garbanzo beans, rinsed and drained well
- 1/4 cup extra virgin olive oil or avocado oil (I prefer avocado oil)
- 2 tablespoons tahini (make sure it is runny and not hardened)
- 1 large lemon, juiced
- 1 garlic clove
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- For garnish I use a sprinkle of paprika, drizzle of olive oil and minced fresh parsley. You can also reserve a few chickpeas to place on top as garnish as well.
- Place all ingredients in a 3-cup mini food processor and process until smooth and creamy. I let the motor run for about 1 minute to ensure it is extra creamy. Stop to scrap down the sides with a mini spatula if needed. If you want to thin out the hummus, add warm water 1 tablespoon at a time. Taste and adjust salt and pepper as you see fit.
- Serve immediately with freshly cut veggies, chips or pita wedges. Or, use hummus as a sandwich spread. Store leftovers in an airtight container in the refrigerator for up to one week. To freshen, just stir.
- Category: Appetizer