Hummus, a creamy Middle Eastern dip made from blended chickpeas, tahini, olive oil, and spices, offers a delicious and nutritious addition to your table – perfect for dipping, spreading, or enhancing your favorite dishes.
Classic Hummus needs no introduction, but I used homemade tahini to make this. Cooked Chickpeas is always in the freezer with this bulk cooking of chickpeas I have handy, so it was a breeze.
If you are looking to cook Chickpeas in bulk (without spending lots of $$ on canned ones), check out the following video
Every time I make hummus, it’s gone poof! even before I could take decent pics for the blog (and for myself :p).
This time around, I made the hummus and hid it right behind the shelf in the fridge, took the pics and then “announced” to the husband-man and the lil munchkin that we are having a ‘hummus-supper’.. And with some fresh salad and homemade pita, it was a great success !
Win-win-win.
Variations to Hummus
Hummus (or chickpea hummus) is something we love at home. Apart from Chickpeas, we can make it with pinto baen, Mung bean, Kidney bean, and pretty much any soaked legume. I have various versions of this classic hummus – Beetroot Hummus, Indian Spice inspired Roasted Carrot Hummus, Roasted Bell Pepper Hummus, Mung Bean Hummus and the like. But like all classics, we keep coming back to the favourite – today’s Classic Chickpea Hummus
Similar quick dips you may like on the blog.
Tips to make a great Hummus
- To make Homemade Tahini, simply toast sesame seeds till they crackle, cool and blend them with a dash of salt (if you like) and 1-2 tsp of warm water to a smooth paste. Homemade Tahini is ready. Stores upto a week under refrigeration
- Hummus is made with both cooked and soaked (but not cooked) and drain chickpeas. We prefer the former, but the rest of the process is the same.
- You can customise this Hummus with any seasoning of choice – barbeque, jerk seasoning, simple salt or even paprika.
Serving suggestions with Classic Hummus:
- Focaccia
- Use it as a spread on sandwiches
- Dip with Crudités or Grilled Veggies or Soup Stick
- Pair it with Falafels for a Mediterranean Meal
- Kidney bean sesame dip
Prep time – 15 mins | Cook time – Nil | Serves – 3
Course – Dip / Accompaniment
What you need to make Classic Hummus
- 1 cup Cooked Chickpeas (some prefer soaked chickpeas to make hummus, but I prefer cooked but not mushy Chickpeas)
- 1/3 cup Homemade Tahini (See notes / Tips for details)
- 1/3 cup Olive Oil
- 1 tsp salt
- 3 garlic pods
- 2 tsp olive oil (for garnish)
- 1 tsp paprika (for garnish)
- 3-4 TBSP water (Or as required)
PIN FOR LATER
How to make Classic Hummus
- If using Canned Chickpeas, drain for 10 mins in a colander
- If using home-cooked chickpeas (frozen), thaw it for 10 mins.
- In a stand mixer, add all ingredients, and half the olive oil and blitz to a smooth paste, adding oil and scraping down the sides of the blender.
- Add the rest of the olive oil, and mix it to a smooth dip.
- Remove to a serving bowl
- Sprinkle paprika and the 2 tsp Olive Oil and garnish.
- Serve with pita / soup sticks / crudités
- Else enjoy with hummus, pita and a salad
This classic Hummus goes straight to Alphabet C of #2024Alphabet Challenge hosted by Wrndy. For alphabet C, I made this dish. Check out here to see what others have dished out.
- A Day in the Life on the Farm: Chicken Pastina Soup
- Palatable Pastime: Caldo Gallego Cubano
- Sneha’s Recipe: Carnivore Meatzza
- Food Lust People Love: Cecilie’s Favorite Coleslaw
- Culinary Cam: Crab-Stuffed Ravioli
- Karen’s Kitchen Stories: Cheesy Burger Buns
- Sizzling Tastebuds: Classic Chickpea Hummus
- Jolene’s Recipe Journal: Cherry Chocolate Chip Waffles with Cherry Syrup
- Mayuri’s Jikoni: Cranberry Achar | Cranberry Pickle
- Blogghetti: Cherry Cream Cheese Cookies
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Dove Dark Chocolate Chunk Cakey Muffins
- Magical Ingredients: Chocolate Cashew Coconut Caramel Stuffed Paratha
Classic Hummus | Chickpea Hummus | How to make Hummus
Equipment
- Spice Blender
- Spatula
- Bowl
Ingredients
- 1 cup Cooked Chickpeas some prefer soaked chickpeas to make hummus, but I prefer cooked but not mushy Chickpeas
- 1/3 cup Homemade Tahini See notes for details
- 1/3 cup Olive Oil
- 1 tsp salt
- 3 garlic pods
- 2 tsp olive oil for garnish
- 1 tsp paprika for garnish
- 3-4 TBSP water Or as required
Instructions
- If using Canned Chickpeas, drain for 10 mins in a colander
- If using home-cooked chickpeas (frozen), thaw it for 10 mins.
- In a stand mixer, add all ingredients, and half the olive oil and blitz to a smooth paste, adding oil and scraping down the sides of the blender.
- Add the rest of the olive oil, and mix it to a smooth dip.
- Remove to a serving bowl
- Sprinkle paprika and the 2 tsp Olive Oil and garnish.
- Serve with pita / soup sticks / crudités
- Else enjoy with hummus, pita and a salad
Notes
- To make Homemade Tahini, simply toast sesame seeds till they crackle, cool and blend them with a dash of salt (if you like) and 1-2 tsp of warm water to a smooth paste. Homemade Tahini is ready. Stores upto a week under refrigeration
- Hummus is made with both cooked and soaked (but not cooked) and drain chickpeas. We prefer the former, but the rest of the process is the same.
- You can customise this Hummus with any seasoning of choice – barbeque, jerk seasoning, simple salt or even paprika.
A hummus dinner sounds like a perfect meal to me.
Thanks much,Wendy ! we loved it so much
Love homemade hummus. So easy and free from preservatives and artificial flavourings. I find canned chickpeas gives it a different taste so always use the dry chickpeas and soak cook them.
Absolutely Mayuri. Homemade is always the best. I have never used canned chickpeas so I have a bulk batch of cooked chickpeas in the freezer
Now this is the type of dinner that I can really get behind…hummus and a salad sounds amazing! And I’m so glad you finally were able to get some photos so that you could share this recipe with us!
Thanks a bunch, Colleen! i am chuffed I could do, too!
That’s so helpful to share how to cook and freeze chickpeas for using later! Your hummus sounds amazing.
Thanks Karen.
This is my go to snack with veggies and bread. A salad, bread and hummus sounds a perfect meal.
yay ! that sounds great, Radha