Surprisingly enough, Mediterranean was one of the major flavors we enjoyed during our recent vacation to Mexico. We ate at several different restaurants that had great Mediterranean and Middle Eastern food. We were reminded that we hadn’t yet mastered an easy hummus recipe that was “just right.” Problem solved! Sonja and our friend Laura tinkered with this recipe until they mastered it. They didn’t try reinventing the wheel, but learned that cooking your own chickpeas and using fresh squeezed lemon adds a subtle freshness that makes hummus so good. Cooking the chickpeas does require forethought, but if you think ahead a little bit it will pay off in flavor. This easy hummus recipe uses a food processor, which is good because our food processor was feeling a little jaded that the new stand mixer we got for Christmas has been getting so much attention…
Normally, we’d encourage you to change up this hummus recipe as you see fit by adding more or less spices, etc. However, hummus is tricky to perfect since the chickpeas carry other flavors so well. So if you’re tempted to add in more garlic or tahini, resist the urge. If you’re craving flavored hummus, scroll down to the bottom of this post for some of our other favorite hummus recipes.
What to eat with hummus
I feel like the better question is, what can’t you eat with hummus? Vegetables and hummus are a classic combination, but you can also:
- Use hummus in place of mayo—spread hummus on sandwiches for a more flavorful bite.
- Dip pita chips in hummus—plain pita bread is also delicious with hummus. You can nosh on store-bought or homemade pita chips, whichever you have on hand!
- Enjoy it with falafel—the more chickpeas, the better. Shake things up a bit by dipping falafel into a flavored hummus, like roasted red pepper.
- Make hummus deviled eggs—instead of fussing around with mayo and mustard, mix the egg yolks with hummus and dollop the mixture back into the egg whites. This is a creative holiday side dish your family won’t soon forget!
- Make homemade salad dressing—blend hummus with a little hot water, olive oil, and lemon juice for a simple homemade salad dressing.
Looking for more homemade hummus recipes?
- Ginger Lime Hummus
- 5-Ingredient Classic Hummus
- Hot Wings Hummus Jars
- Dark Chocolate Hummus
- Beet Hummus with Kohlrabi Sticks
This recipe is…
Vegan, vegetarian, and gluten-free.Print
This easy hummus recipe is delicious with warm pita bread or fresh vegetables, and can also be used instead of mayo on your favorite sandwich.
- 1 cup dried chickpeas or 1 1/2 cans cooked chickpeas
- 1/4 cup tahini
- 2 cloves garlic
- 1/4 cup olive oil
- 2 lemons
- 1 tablespoon cumin
- 1/4 teaspoon cayenne
- Kosher salt
- Fresh ground black pepper
- 1/2 cup water
- If using dried chickpeas, place 1 cup dried chickpeas in a bowl and cover with 3 inches of water. Soak in the refrigerator overnight or about 8 to 10 hours.
- Drain and rinse the soaked chickpeas; place them in a pot and cover with 3 inches of water. Bring to a boil, then simmer for about 1 hour or more, until tender.
- In a food processor, add 2 cups of cooked chickpeas, 1/4 cup tahini, 2 cloves of garlic, 1/4 cup olive oil, the juice of 2 lemons, 1 tablespoon cumin, 1/4 teaspoon cayenne, several pinches of kosher salt, and some fresh ground black pepper. Pulse until roughly chopped.
- Turn on the food processor and pour about 1/2 cup of water in a steady stream until the hummus is blended nicely. You may need to add a little more or less water to get the desired consistency. Taste and adjust flavors to your liking. Serve with pita or veggies.
You’ll want to simmer the chickpeas for an hour even if you’re using canned chickpeas.
Keywords: easy hummus recipe
About the Authors
Cookbook Author and writer
Sonja Overhiser is author and recipe developer of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious, and a recipe developer and healthy & sustainable food advocate behind the award-nominated food blog A Couple Cooks.
Cookbook Author and photographer
Alex Overhiser is photographer and recipe developer of Pretty Simple Cooking, named one of the “best new cookbooks” by Bon Appetit, and a recipe developer, photographer, and technical expert at A Couple Cooks.