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    Home » Appetizers

    The Best Hummus Recipe

    Published: May 12, 2020 Updated: Apr 14, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe
    The Best Hummus

    This hummus recipe is the best ever! It’s a slightly spicy take on a classic recipe and will soon become your go-to hummus recipe!

    Hummus with paprika, olive oil and fresh parsley in a black bowl.

    I love hummus. Like really truly love it. And it’s something we eat almost daily. 

    One of the best things about living in Dubai was that there was always freshly made hummus everywhere and it was really, really good. 

    The benefits of making your own hummus are numerous. First off, you get to be a person who makes their own hummus.

    That’s some serious cred right there.

    This is really a classic hummus recipe that we then added a small spicy kick to. The spicy kick is entirely optional but if you like spicy food then you’ll enjoy the addition of a little hotness to this classic dish. 

    And if you love all things hummus then also check out our roasted red pepper hummus, it’s totally divine. 

    Hummus in a black bowl with fresh parsley, paprika and olive oil.

    How To Make Homemade Hummus

    Full instructions and measurements can be found in the recipe card at the bottom of the post. This is just a summary of the process to go along with the photos. 

    • Soak crushed garlic in freshly squeezed lemon juice for 5 minutes. 
    Fresh garlic soaking in fresh lemon juice.
    • Then add chickpeas to the food processor along with the garlic and lemon juice, tahini and some cold water and process until chunky. 
    Ingredients for hummus added to food processor and processed until chunky.
    • Then add in some salt, cumin, olive oil and more cold water and process until smooth. 
    Spices and olive oil added to food processor and processed into a smooth hummus.
    • Add a little cayenne pepper or cajun spice (optional) and process again until smooth. 
    Hummus in a black bowl topped with fresh parsley, paprika and olive oil.

    Chef’s Tips

    Fresh Garlic and Lemon Juice: It’s ideal to crush your own garlic for this hummus so that it’s really fresh. And then it’s also ideal if the lemon juice is freshly squeezed. You soak the crushed garlic in the fresh lemon juice for 5 minutes so that it takes some of the bite out of the raw garlic and the end result is really tasty.

    Tahini: A good quality tahini is also really important and to this end, I like to use a tahini that tastes pretty good on its own. Soom is a great brand that you can get on Amazon. 

    The Spice Factor: So the spiciness comes about from a little cayenne pepper. You can also use cajun spice or even a dash of chili powder. This part is entirely optional, and it’s also a very good idea to add a small amount to start and taste test and then add more as you like. 

    Getting it smooth: When it comes to hummus you get the best taste and texture when it’s really smooth. The best way to get it smooth is just to let your food processor run for a good few minutes! If your food processor isn’t up to the task of getting it really smooth, then an optional additional step is to move it to your blender for a final blend before serving. 

    How To Serve Hummus

    Serve it with a sprinkle of paprika, a drizzle of olive oil and some fresh chopped parsley. Some pita breads for dipping or some fresh veggies are also a great choice. 

    Hummus is also great to use as a spread for sandwiches or on top of a baked potato!

    Hummus topped with fresh parsley, paprika and olive oil in a black bowl.

    Storing and Freezing

    Keep your hummus stored in the fridge (covered) where it will stay good for around 3 days.

    It is also freezer friendly if you’d like to freeze some. Just place it in a freezer safe container with a little extra room as it can expand when frozen. Put it in the fridge to thaw when you’re ready for it. 

    A pita bread dipped into a bowl of hummus.

    More Hummus Recipes

    1. Roasted Red Pepper Hummus
    2. Creamy Avocado Hummus
    3. Roasted Butternut Squash Hummus
    4. Pumpkin Hummus
    5. Creamy Roasted Garlic Hummus

    Did you make this recipe? Be sure to leave a comment and rating below!

    Hummus in a black bowl.

    Hummus Recipe

    This hummus recipe is the best ever! It’s a slightly spicy take on a classic recipe and will soon become your go-to hummus recipe.
    5 from 21 votes
    Print Pin Rate
    Course: Appetizer, Dip
    Cuisine: Mediterranean
    Diet: Vegan
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 8
    Calories: 145kcal
    Author: Alison Andrews

    Ingredients

    • 2 Tablespoons Lemon Juice Freshly Squeezed
    • 2 Cloves Garlic Crushed
    • 15 ounce Can Chickpeas (1 can) Drained
    • ⅓ cup Tahini (80g)
    • ¾ teaspoon Salt
    • ½ teaspoon Cumin
    • 2 Tablespoons Olive Oil Extra Virgin
    • 4 Tablespoons Cold Water
    • ¼ – ½ teaspoon Cayenne Pepper Optional*

    For Serving:

    • Sprinkle Paprika
    • Olive Oil Extra Virgin, For Drizzling
    • Fresh Parsley Chopped
    • Pita Breads
    Prevent your screen from going dark

    Instructions

    • Soak the crushed garlic in the freshly squeezed lemon juice for 5 minutes.
    • Then add the drained chickpeas to the food processor along with the garlic and lemon juice, tahini and 2 Tbsp of cold water and process until chunky.
    • Then add in the salt, cumin, olive oil and remaining cold water and process until smooth.
    • Add the cayenne pepper (optional) and process again until smooth.

    Video

    Notes

    1. Soaking the garlic in the lemon juice helps to take some of the bite out of the raw garlic.
    2. Use a good tasting tahini. Soom is a great brand that you can get on Amazon.
    3. The cayenne pepper is optional. It’s a good idea to add in ¼ teaspoon first and then taste test and see if you want to add more. Or leave it out altogether. You can also use cajun spice or chili powder.
    4. To get your hummus smooth let your food processor run for a good few minutes! If your food processor isn’t up to the task of getting it really smooth, then an optional additional step is to move it to your blender for a final blend before serving.

    Nutrition

    Serving: 1Serve | Calories: 145kcal | Carbohydrates: 8.9g | Protein: 4.5g | Fat: 10.3g | Saturated Fat: 1.6g | Sodium: 301mg | Fiber: 2.3g | Sugar: 1.3g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Cindy says

      September 11, 2021 at 4:13 pm

      Could I make this without olive oil? Maybe just increase the tahini by a tablespoon? Thanks! Love all your recipes – especially the No-Fail Whole Wheat bread. Yum!5 stars

      Reply
      • Alison Andrews says

        September 13, 2021 at 11:52 am

        Hi Cindy, yes you definitely can! Add in a little more cold water instead of the oil and it will work great. 🙂

        Reply
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