- 15 ounces Garbanzo Beans (Chickpeas)
- 2 Tablespoons Tahini
- 2 Lemons
- 1 teaspoon Sea Salt
- 0.5 cup Extra Virgin Olive Oil
- 0.25 cup Filtered Water
Easy, 6 ingredients classic hummus that makes for a great snack, spread and more.
If you think store-bought hummus is good, wait until you try this homemade version!
This is one of the easiest, homemade snack recipes everyone should know how to make.
Hummus is traditionally made with chickpeas, also known as garbanzo beans, tahini, lemon juice and garlic!
This hummus dip recipe is based on the traditional with a couple of adjustments.
Tahini is a must when making hummus.
It is a Middle Eastern condiment made from toasted ground hulled sesame and can be served by itself as a dip or used to make hummus, baba ghanoush, and halva.
When buying tahini, you want to look for a light and runny tahini.
The thicker the tahini, the more bitter it will taste.
This hummus is packed with protein and great ingredients.
Make it on a Sunday and have a snack ready for Monday through Friday.
Serve it with cut veggies like carrots, cucumber, celery or your favorite crackers.
Although garbanzo beans (chickpeas) are commonly used, you can try this recipe with any other bean you have on hand.
Grab Your Food Processor or Blender
If you are sing canned chickpeas, drain and rinse your canned beans well.
Add the beans to your food processor or blender along with the other ingredients and blend until smooth.
You may want to stop and scape down the sides of your food processor or blender to ensure everything is blended well.
If your hummus is a bit too thick for your liking, add another 1-2 tablespoons of water then blend again too thin is out slightly.
Give your hummus a taste and adjust seasoning if needed. I tend to add 1 teaspoon of honey or maple syrup but this is optional.
Store the hummus in an air-tight container in the refrigerator for up to 7 days.