Fair warning: I’m about to ruin store-bought hummus for you. Not by talking about any questionable ingredients and preservatives added to store-bought hummus (although that’s worth mentioning). But by sharing the actual, literal best hummus recipe you will ever try.

This is a big claim and I don’t make it lightly. I normally have a bad habit of picking apart any recipe I make and apologizing for any perceived shortcomings. But not this one. It’s one of the few recipes I know by heart and make the same way every single time.

This hummus recipe is truly the best. I’ve converted people who thought they didn’t like hummus with this recipe. It’s almost obscenely smooth and creamy. And while you can zhuzh it up with herbs, spices, toasted nuts, or feta cheese, all those extras almost take away from the simple magic of this recipe.

And did I mention it was easy?

How To Make The Best Hummus Ever

This hummus recipe is just five basic ingredients: chickpeas, tahini, lemon juice, olive oil, and garlic. Blend it all up in a food processor, thin with a bit of water, season with some salt and pepper, and you’re ready to go.

There is a minor catch to this easy hummus recipe, though. You have to peel the chickpeas. I know. I first heard this tip from Smitten Kitchen and nearly wrote it off. And I’m not going to lie to you, it’s tedious AF. But it doesn’t take SUPER long and the results are worth it.

I love having this homemade hummus on hand to add to grain bowls, serve with roasted vegetables, or just eat with tortilla chips when I don’t feel like cooking. (Not my healthiest tip but, hey, some days cooking just isn’t in the cards for me.)

Feel Free To Get Creative

It’s incredibly easy to customize, too. Add a bit more pepper for a bite. Double the lemon juice r add some zest for a brighter flavor. If you’re brave, add a bit more garlic – though I suggest using caution since raw garlic can sneak up on you.

You can also add a handful of fresh herbs, a touch of cumin or garam masala, or opt for roasted garlic instead of raw (in which case, feel free to add LOADS).

Simply Perfect Hummus Recipe

Five basic ingredients and a little patience is all it takes to make the best hummus of your life.

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Course Snack

Servings 6

Ingredients

1 1/2 cups chickpeas
1/2 cup tahini
Juice from 1/2 lemon
1-2 tablespoons olive oil
1 garlic clove minced
Salt and pepper to taste
1/4 – 1/3 cup water to thin

Instructions

Peel the chickpeas by gently squeezing them until the papery peel slips off. Place peeled chickpeas into the bowl of a food processor.
Add the tahini, lemon juice, olive oil, salt, and pepper to the food processor. Process until blended. The hummus will be extra thick at this point.
With the food processor running, slowly add in the water a little at a time until you reach your desired consistency.
Enjoy right away or refrigerate leftovers for 3-4 days in an airtight container.

Notes

The chickpeas you use can affect the end result. If you buy canned chickpeas, different brands have different degrees of “softness”. If you’re cooking your own chickpeas, just be sure to cook them until they’re extra soft. Check out this how-to from Food52: https://food52.com/blog/25464-how-to-cook-dried-chickpeas

Estimated nutrition per serving:

Calories: 207
Fiber: 5 grams
Fat: 14 grams
Protein: 8 grams

Be sure to check out my quick video how-to on Instagram and follow me there for more quick, seasonal recipes and everyday herbal remedies.

How To Make The Best Hummus Ever – Literally