What can I use instead of tahini in hummus?

A mild nut or seed butter, like cashew butter, peanut butter, almond butter, or sunflower seed butter, can stand in for tahini. See my Hummus Without Tahini recipe.

Can I make hummus in a blender?

Yes, but a food processor is easier. Hummus is very thick, so in a blender you'll need a high-powered blender (like a Vitamix), extra aquafaba or water, and you'll have to stop often to scrape down the sides.

How long does homemade hummus last?

Store homemade hummus in an airtight container in the refrigerator for up to 5 days.

Can you freeze hummus?

Hummus freezes well for a few months. The texture can turn slightly grainy after thawing, so stir in a drizzle of olive oil. Here's my full guide on How To Freeze Hummus .

Is hummus good for you?

Hummus is made from whole-food ingredients: chickpeas have plant-based protein and fiber, and tahini and olive oil add healthy fats. It's a staple of the Mediterranean diet and makes a satisfying healthy snack.

10 Easy Hummus Recipes

Name: Easy Hummus Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: Mediterranean
Ingredients: 1 medium garlic clove; 1 15-ounce can chickpeas, plus the can liquid (aquafaba); 1 large lemon (3 tablespoons to 1/4 cup lemon juice); 1/3 cup tahini (or see my Hummus without Tahini); 1/4 teaspoon ground cumin (optional); 3/4 teaspoon kosher salt

Easy Hummus Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Here’s my classic easy hummus recipe, with just 5 ingredients and comes out creamy every time! Plus, see the Notes for my favorite flavor variations.

Author: Sonja Overhiser
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 1/2 cups (12 ounces) 1x
Category: Appetizer
Method: No Cook
Cuisine: Mediterranean
Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian

Ingredients

Scale

1 medium garlic clove
1 15-ounce can chickpeas, plus the can liquid (aquafaba)
1 large lemon (3 tablespoons to 1/4 cup lemon juice)
1/3 cup tahini (or see my Hummus without Tahini)
1/4 teaspoon ground cumin (optional)
3/4 teaspoon kosher salt

Instructions

Peel the garlic. Drain the chickpeas into a liquid measuring cup. Juice the lemon.
Add the garlic and lemon juice to the bowl of a food processor and process until finely chopped. Add the tahini, kosher salt, and 4 tablespoons liquid from the chickpea can (aquafaba). Puree for 30 to 1 minute, then scrape down the bowl.
Add the chickpeas, cumin and salt and blend again, adding 1 to 2 tablespoons more aquafaba until it becomes smooth. Puree for 1 to 2 minutes to come to a creamy consistency.
Top the hummus a drizzle of olive oil if desired. Serve with veggies, pita bread, or pita chips. Store refrigerated for 5 days.

Notes

Variations:

Beet hummus: Add 1 medium cooked beet (see Beet Hummus).
Spicy: Add 1 teaspoon hot sauce (see Spicy Hummus).
Green: Add 2 handfuls spinach, 1 green onion, and 1 handful cilantro (see Green Hummus).
Pumpkin: Make my Pumpkin Hummus.
Black Bean: Make my Black Bean Hummus.
Instant pot: Try my Instant Pot Hummus.
Dessert: Make my Chocolate Hummus or Brownie Batter Hummus.

Find it online: https://www.acouplecooks.com/hummus-recipes/