Are you looking for an easy appetizer to serve to friends or something to hold your teenager over until dinner? Made with a can of chickpeas, this simple hummus recipe is just the thing.
We traveled to Israel last year, and my picky eater discovered that he loves hummus! He ate it at every meal and came home craving it. So, I bought Costco hummus for months until I figured out this simple hummus recipe and my kid approved. Now I have to make it every week… sometimes twice!
Serve this simple hummus with veggies for a delicious gluten-free and dairy-free appetizer. Or, if you are my sixteen-year-old… You eat it with pita bread for second lunch.
I don’t know about you, but my kids are always wanting a snack right before every meal because they are STARVING!
One of the most hospitable people I know used to serve hummus as an appetizer every time she had us over for dinner. I looked forward this because it is a healthy way to get some protein into your system while waiting for the main meal… without filling up on chips and candy like I usually do. Who needs all of those empty calories!
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Now, put on a cute apron, wash your hands, and let’s make this easy hummus recipe!
- Chickpeas- A can of chickpeas (or garbanzo beans… they are the same thing) You can also use the dried kind, but that requires soaking and cooking.
- Lemon Juice- Fresh lemon juice tastes best in this recipe, but if you need to use prepared lemon juice, you can.
- Garlic- Fresh garlic tastes best, but I have used minced garlic. I always have this in my fridge, which is a timesaver. It also keeps my fingers from smelling like garlic. Gross! *** Pro tip– to get the garlic smell off your fingers, rub them on a stainless steel utensil. I do this as I wash the knife I use (NOT THE SHARP PART!) It helps take the smell away.
- Tahini- Tahini is a ground sesame seed paste. It is the consistency of peanut butter, and surprisingly, that is where I found it at my grocery store… by the peanut butter.
- Salt- I usually use Kosher salt in this recipe, but any salt will do. Go with your preference or whatever you have.
- Ground Cumin- This adds some cuminy flavor.
- Olive Oil- Extra virgin olive oil is a must in this recipe. Some goes in, and some goes on top.
- Paprika- This is just for color, as paprika had no flavor; you can omit this ingredient if you don’t have any. It just makes it pretty.
Optional Step -1
Drain and rinse your can of chickpeas (or garbanzo beans… they are the same thing). Remember to reserve some of the liquid in a cup for later. This is the aquafaba that the recipe calls for. Dump the can of chickpeas into a medium saucepan and then cover them with a couple inches of water. Add a teaspoon of baking soda to help soften them up.
Bring the water to a boil on high heat. Turn it down to medium-low heat to let it simmer and do it’s thing. Now just leave it alone until the beans become soft. Seriously… don’t touch it. For me, this takes about 25 minutes. It is okay if they get a bit mushy. Mushy is good in this situation.
In a food processor with the multi purpose S-blade or high-powered blender, put tahini, lemon juice, garlic, and salt in the bowl. Blend it until the garlic is in small pieces. Then just let it sit for a couple of minutes so the flavors meld together.
Is meld a word? It sounds right to me.
This is where I wash the dishes and clean up a little in the kitchen. If I don’t clean as I go, I want to curl up into a ball and cry when I’m done because the mess becomes overwhelming. I suck at domestic things!
Add the Chickpeas (drained and rinsed), cumin, and 2 Tbsp of the aquafaba (chickpea juice from the can). Process for about five minutes, pausing to scrape the sides every few minutes. I set a timer for this because five minutes feels really long while you are waiting and I tend to underestimate the time.
While it is processing, add a tbsp of olive oil from the top.
Check the hummus to see if it is smooth enough. If it seems like it is not getting as smooth as you want it, you can some add ice water a tablespoon at time. I’m not sure why this works, but it does. Just be careful not to add too much, you don’t want your hummus to be watery.
Serve with veggies or pita bread. I like to eat it with bellpeppers or cucumbers. It is a great way to eat some protein and make my veggies taste better. The freshness of the peppers always makes me feel great eating it!
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Tips and Tricks
For smoother hummus, it takes about 25 minutes to make. However, it only takes about 10 minutes to make if you don’t want to boil the beans. I skip that step often since my son is fine with the texture a little less smooth. It still has a great texture.
You can peel the chickpeas to impress people and make the smoothest hummus ever. The skins fall right off, but it takes roughly 10 extra minutes. I have not found it worth the extra time, but if I was entering a contest or trying to win over the man of my dreams, I might take the time to peel them. Luckily… I snagged the man of my dreams 20 years ago, and he is super easy to please!
You can add so many things to your hummus to make it more fun. Try chives, green onion, dill, rosemary, or some Italian seasoning! My family is crazy, and we try it all!
Add cayenne and Italian seasoning and some red pepper flakes for a bit of heat. This is how my husband likes it. I like zero heat, so I haven’t tried this. I’m too afraid.
For a sweeter option, try this Related Recipe: Pumpkin Pie Hummus Dip
Leave a comment and tell me what you think!
- 1 pot optional
- 1 food processor or high powered blender
- ¼ cup lemon juice about 2 lemons
- 1 clove garlic
- ½ cup tahini
- ½ tsp kohsher salt
- 1 can Chickpeas- rinsed and drained (save the juice -aka aquafaba -and set it aside) 15.5 ounces
- 2 tbsp aquafaba (garbanzo bean juice)
- ½ tsp baking soda optional (only if you boil the chickpeas)
- ¼ cup ice water use as much as needed
- ½ tsp ground cumin
- 1 tbsp olive oil more for drizzling
- 1 tsp paprika to put on top to pretty it up
- (This step is optional) Put your drained and rinsed garbanzo beans into a medium pot. Fill with water so that the beans are covered by a couple of inches. Bring the water to a boil over high heat and then reduce it to a medium-low simmer. Then just leave it alone until the chickpeas start falling apart (For me this was about 25 minutes). You want them to get mushy.
- In a food processor or high powered blender add tahini, lemon juice, garlic, and salt. Blend it together until the garlic is in tiny pieces. Let it sit for about 10 minutes to let the flavors meld togehter. (This is where I force myself to clean up a bit.)
- Add Garbanzo beans, cumin, and 2 Tbsp of the garbanzo bean juice from the can. Process for 5 minutes adding a tbsp of olive oil while it is mixing) set a timer, 5 minutes is longer than you think) until it is creamy and smooth. You can add ice water a tbsp at a time to help make it smooth as well.