Classic Hummus (Done in 5 Minutes!)

Classic Hummus! How to make hummus with chickpeas, tahini, garlic, olive oil and lemon juice for the perfect appetizer or sandwich spread for your favorite meal!

How to make Hummus at home - bowl of homemade hummus

Hummus!

Classic Hummus is a dish I have been eating my entire life. I remember as a teen actually being surprised to see packaged hummus in supermarkets since I assumed most Armenian food (yes I know Armenians don’t have the monopoly on hummus 😉 ) wasn’t quite popular enough to go mainstream.

How to Make Hummus

This hummus is so easy you’ll make it every week, and it’s so addicting you will use it everywhere you can.

I use canned chickpeas for their softer texture. I have experimented at great length with soaking dried chickpeas, but the hours of extra effort still don’t result in the wonderful texture that this hummus gets with canned chickpeas. I’m also a bit more aggressive with the garlic and lemon juice (definitely the lemon juice, it brightens the whole recipe up!)

So if you’re looking for a flavor similar to the packaged brands at your local store this one may be a bit different. This is more like what you’d enjoy at your local restaurant with a grandmother in the back making homemade hummus.

Ways to Enjoy Delicious Homemade Hummus

  • With freshly warmed pita bread – Do it old school, use your stovetop flame and warm until it just starts getting crispy on the outside and still soft and fluffy on the inside (about five to seven seconds on medium flame on each side). Do not do this on an electric stovetop.
  • Skip the mayo on your favorite sandwich and add some homemade Hummus instead (turkey or grilled vegetables are FANTASTIC with hummus!).
  • Line your favorite gyro with hummus before adding the meat and veggies.
  • Falafel wraps with hummus instead of the runnier plain tahini hold up better.
  • Pita chips!
  • Vegetables! Carrots, grape tomatoes, celery, broccoli are all great scoopers for hummus.
  • Grilled some chicken, pork, lamb or beef kabobs, and add hummus on the side. A bite of kebab with hummus is a great one two punch of grilled meat and this lemony garlic dip.
  • One of the most popular Armenian eateries in Los Angeles, Zankou Chicken serves up this hummus on the side of their rotisserie chicken with pickled turnips, garlic paste, pita bread, lettuce and tomatoes. Recreate the meal on your own!

Classic Hummus ingredients include chickpeas, tahini, garlic, olive oil and lemon juice

Pin this recipe now to remember it later

Pin Recipe

Classic Hummus

Classic Hummus made with chickpeas, tahini, garlic, olive oil and lemon juice makes the perfect appetizer or sandwich spread for your favorite meal!
Yield 8 servings
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Appetizer
Cuisine Armenian
Author Sabrina Snyder

Ingredients
 

  • 5 garlic cloves
  • 2 cans canned chickpeas , drained and rinsed
  • 2 teaspoons Kosher salt
  • 1/3 cup tahini
  • 1/2 cup lemon juice (or more depending on your taste)
  • 2 tablespoons olive oil (more for drizzling on top)
  • paprika , for garnish

Instructions

  • Add the garlic, chickpeas, Kosher salt, tahini, lemon juice and 2 tablespoons of olive oil to your food processor and process until it is well combined and has a thick creamy texture. If it is too thick you can thin with additional lemon juice or additional olive oil.
  • Put into a bowl, and with a spoon make some valleys or rivers in it for some olive oil to get added on top.
  • Finally garnish with paprika if you'd like.

Nutrition

Calories: 96kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 586mg | Potassium: 69mg | Vitamin A: 5IU | Vitamin C: 6.9mg | Calcium: 18mg | Iron: 0.5mg
Keyword: Classic Hummus (Homemade in 5 mintues)

Bowl of fresh homemade hummus made from classic hummus ingredients

Classic Hummus made with chickpeas, tahini, garlic, olive oil and lemon juice makes the perfect appetizer or sandwich spread for your favorite meal!
Classic Hummus made with chickpeas, tahini, garlic, olive oil and lemon juice makes the perfect appetizer or sandwich spread for your favorite meal!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. I love hummus!! I’ve only made it at home a few times, but it’s so, so good! This recipe looks amazing!

  2. Hummus looks great, I’m all about those little puddles of olive oil waiting for me to dunk my chips in. And I hope that’s smoked paprika, because you know, best paprika on the Planet 😉

  3. Hummus is absolutely mine and my husband’s favorite thing – I make huge batches and we enjoy it for days!

  4. I love making my own hummus! And yes on the lemon and garlic – I have a heavy hand with those as well. LOVE love love them!