I can’t tell you how many times this classic hummus recipe has saved my day. Whether I’m scrambling to put together a last-minute appetizer or just need a quick, healthy snack, this creamy, dreamy dip never lets me down. It’s the kind of recipe that feels like magic—just a handful of simple ingredients whirled together in minutes, but the result is something so much greater than the sum of its parts.

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What I love most about this classic hummus recipe is how adaptable it is. Need a sandwich spread? Done. Want to impress guests with a beautiful appetizer? Easy. Craving a midnight snack straight from the fridge with a spoon? No judgment here. The garlic and lemon give it that perfect tang, while the tahini brings that rich, nutty depth that makes hummus so irresistible. Trust me, once you make it yourself, you’ll never go back to store-bought again.

Why You’ll Love This Classic Hummus Recipe

Let me tell you why this hummus recipe never leaves my fridge rotation. It’s everything you want – quick, creamy, and packed with flavor. But what really makes it special?

5-minute magic: Seriously, from can to bowl faster than you can say “snack time”
Creamier than store-bought: That silky texture? Absolute perfection
Healthy but doesn’t taste like it: Protein-packed chickpeas meet good fats – diet gold
Your culinary sidekick: Dip it, spread it, eat it with a spoon – no wrong answers
Crowd-pleaser approved: Always the first empty bowl at parties (I’ve tested this extensively)

The best part? It tastes even better the next day – if you can resist eating it all immediately.

Ingredients for Classic Hummus Recipe

Here’s what you’ll need to make hummus so good it’ll make your taste buds dance:

1 can (15 oz) chickpeas – drained and rinsed (save that liquid for later if you’re feeling fancy)
1/4 cup tahini – the good stuff, stirred well before measuring
3 tbsp lemon juice – fresh squeezed is best (about 1 juicy lemon)
2 cloves garlic – minced nice and fine (more if you’re feeling brave)
2 tbsp olive oil – plus extra for that pretty drizzle at the end
1/2 tsp salt – the magic flavor booster
1/4 tsp cumin – just enough to give it that warm, earthy note
2-3 tbsp water – as needed for that perfect creamy texture

See? Nothing complicated – just simple ingredients that come together to make something amazing.

Equipment You’ll Need

You won’t need much to whip up this hummus – just a few kitchen basics:

Food processor – the real MVP for that creamy texture
Spatula – for scraping down those stubborn bits
Measuring spoons – eyeballing works, but precision helps balance flavors
Small bowl – for your gorgeous olive oil drizzle at the end

That’s it! No fancy gadgets required – just good old-fashioned blending power.

# How to Make Classic Hum Recipe

Step 1: Blend the Base Ingredients

First, combine chick peas, tahini, lemon juice, garlic, olive oil, salt, and cumin in a food processor. Process the mixture until smooth, scraping down the sides as needed. The goal is to get everything together for a perfect foundation.

Step 2: Adjust Consistency

Tips for the Best Classic Hummus Recipe

After making this hummus more times than I can count, I’ve picked up some tricks that take it from good to “oh my goodness” levels:

Peel those chickpeas: Yes, it’s tedious, but rubbing them between your fingers removes the skins for ultra-smooth texture
Toast your cumin: Just 30 seconds in a dry pan makes the flavor bloom beautifully
Go slow with water: Add it tablespoon by tablespoon – you can always thin it but can’t undo it
Let it rest: An hour in the fridge lets flavors meld perfectly (if you can wait)
Garnish game strong: That olive oil drizzle? Make it fancy with a sprinkle of paprika or za’atar

Trust me, these little touches make all the difference between good hummus and legendary hummus.

Ingredient Substitutions & Notes

Listen, I know we don’t always have exactly what a recipe calls for – here’s how to adapt this hummus when your pantry rebels:

Out of tahini? Try almond butter in a pinch, but expect a nuttier flavor
No fresh lemons? Bottled juice works, though fresh gives brighter flavor
Garlic too strong? Roast those cloves first for a mellower kick
Extra smooth texture? Swap in aquafaba (that chickpea liquid!) for water

One golden rule: if you change the tahini, keep the quantity the same. The fat content makes all the difference in that creamy texture we love.

Serving Suggestions for Classic Hum

Pairing ideas

Use this fantastic hummus to serve classic hummwith veggies, pita, sandwiches, veggies, salads, sandwiches, literally anything you can think of. It’s a perfect side dish to a table. appetizers and snacks.

Storage & Reheating

This hummus keeps beautifully in an airtight container in the fridge for up to 5 days – if it lasts that long! The garlic flavor actually gets better after a day or two. One warning though – freezing turns it grainy, so I don’t recommend it. Just make a fresh batch when cravings strike!

Classic Hummus Recipe FAQs

Over the years, I’ve gotten all sorts of questions about this hummus recipe from friends who’ve tried it. Here are the ones that come up most often:

Can I use dried chickpeas instead of canned?
Absolutely! Just soak 1/2 cup dried chickpeas overnight, then cook until super tender (about 1-1.5 hours). You’ll need about 1.5 cups cooked – but honestly, I keep canned on hand because life’s too short to wait for beans to cook when hummus cravings strike.

Why is my hummus grainy?
Nine times out of ten, it needs more blending time. Seriously, let that food processor run for a good 2-3 minutes. If that doesn’t work, try peeling the chickpeas or adding another tablespoon of water or olive oil while blending.

Can I make this without tahini?
You can, but tahini gives hummus its signature creaminess and nutty flavor. If you must skip it, try adding more olive oil or a spoonful of Greek yogurt – but it won’t be quite the same.

How can I make it extra garlicky?
Oh honey, I like your style! Roast a whole head of garlic and use all the soft cloves instead of raw. The flavor becomes deeper, richer, and totally addictive.

Is hummus healthy?
You bet! Packed with plant protein, fiber, and healthy fats. Though I can’t promise it’s still “healthy” when you eat half the batch in one sitting… not that I’d know anything about that.

Nutritional Information

Here’s the scoop on what’s in this delicious hummus (per 2-tablespoon serving): about 70 calories, 5g healthy fats, 2g protein, and 1g fiber. Remember – nutrition varies based on brands and ingredients you use. These are just happy estimates!

Go ahead – whip up a batch of this classic hummus and tell me how fast it disappears in your house. I’m betting on “record time!”

Creamy 5-Minute Classic Hummus Recipe You’ll Crave

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A simple and delicious classic hummus recipe made with chickpeas, tahini, lemon, and garlic. Perfect as a dip or spread.

Author: Cole Bennett
Prep Time: 5 mins
Cook Time: 0 mins
Total Time: 5 mins
Yield: 1.5 cups 1x
Category: Appetizer
Method: Blending
Cuisine: Middle Eastern
Diet: Vegetarian

Ingredients

Scale

1 can (15 oz) chickpeas, drained and rinsed
1/4 cup tahini
3 tbsp lemon juice
2 cloves garlic, minced
2 tbsp olive oil
1/2 tsp salt
1/4 tsp cumin
2–3 tbsp water (as needed)

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Instructions

Add chickpeas, tahini, lemon juice, garlic, olive oil, salt, and cumin to a food processor.
Blend until smooth, scraping down the sides as needed.
Add water 1 tbsp at a time to reach your desired consistency.
Taste and adjust seasoning if needed.
Transfer to a bowl and drizzle with olive oil before serving.

Notes

For extra smooth hummus, peel the chickpeas before blending.
Store in an airtight container in the fridge for up to 5 days.

Nutrition

Serving Size: 2 tbsp
Calories: 70
Sugar: 1g
Sodium: 150mg
Fat: 5g
Saturated Fat: 0.7g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg