If you like Hummus, you are in luck; today I'm sharing my easy Authentic Hummus Recipe with you! You'll be surprised how simple ingredients like canned chickpeas, fresh lemon juice, garlic, and tahini, when mixed in the right proportions can taste so good! Serve with some homemade pita bread.
Although everyone is familiar with hummus these days, I remember a time when I would take some to a potluck and no one knew what it was.
At times, I had to practically beg my co-workers to just taste it. In fact, I even had to bribe my husband to try it by making a spicy version (I'll tell you about it later in this post).
My Hummus Recipe
Not to brag, but my home-made Authentic Hummus Recipe is a million times better than anything you can find in a store.
Once you learn how easy it is to make, you'll never buy already-made hummus again!
This is a fairly simple recipe; probably one of the simplest I'll ever share. In fact, the only tools you will need a food processor.
Most of the ingredients can be found at your local supermarket, except tahini paste. It can be a little trickier to find.
If you don't want to purchase tahini online, you can make it yourself using my simple two-ingredient recipe.
The other ingredients include canned chickpeas, lemon juice, fresh garlic, olive oil, and salt.
Ingredients
- 1 15 oz canned garbanzo beans
- 1/4 cup olive oil divided
- 1/4 cup lemon juice fresh
- 3 T tahini
- 3 cloves roasted garlic (or fresh garlic)
- 1 tsp. salt
- 1/2 tsp. paprika (or cayenne pepper)
Recipe Directions
Drain garbanzo bean, reserving a few tablespoons of the liquid for later use. Add garbanzo beans to a food processor, along with 3 tablespoons of olive oil. Reserve the remaining tablespoon of olive oil.
Add the remaining ingredients and pulse until smooth. Add the reserved garbanzo beans liquid to achieve the right consistency.
To serve, transfer to a plate and smooth with the back of a spoon. Pour the remaining olive oil over the hummus. Sprinkle with paprika or cayenne.
The Origin of Hummus
Hummus has been a staple in the Middle East for hundreds of years. In fact, the earliest recorded recipe dates back to the 13th century.
"Hummus" is the Arabic word for "chickpeas." In the Middle East, this dish is actually called "Hummus bi Tahina" which means "chickpeas with tahini."
Besides being served with pita bread as “Mezza” or “appetizer,” it is also served as an accompaniment to stews, falafels, chicken, kabobs, and shawarma.
Spicy Hummus Recipe
Did you know that by simply adding jalapeños, you can take traditional hummus to a whole new level? Just ask my husband, Scott, who loves his hummus extra spicy.
He thought he didn't like hummus, until the day I added a few jalapeños. He's loved it ever since.
Besides jalapeños, consider adding other favorite ingredients to get a variety of flavors.
Not sure what to add? Consider any of the following:
- roasted sweet peppers
- avocados
- olives
- roasted garlic
- sundried tomatoes
- Take it a step further by adding other spices to get even more varieties.
For other great dips try the following recipes:
To see a video of my making hummus, follow this link!
Stay in touch with me through social media!
- Tried this recipe? Snap a picture and tag #hildaskitchenblog on Instagram.
- Like my page on Facebook.
- Do you Pinterest? Pin & share this recipe!
Ingredients
- 1 15 oz canned garbanzo beans
- 1/4 cup olive oil divided
- 1/4 cup lemon juice fresh
- 3 T tahini
- 3 cloves roasted garlic (or fresh garlic)
- 1 tsp. salt
- 1/2 tsp. paprika (or cayenne pepper)
Instructions
- Drain garbanzo bean, reserving a few tablespoons of the liquid for later use. Add garbanzo beans to a food processor, along with 3 tablespoons of olive oil. Reserve the remaining tablespoon of olive oil.
- Add the remaining ingredients and pulse until smooth. Add the reserved garbanzo beans liquid to achieve the right consistency.
- To serve, transfer to a plate and smooth with the back of a spoon. Pour the remaining olive oil over the hummus. Sprinkle with paprika, or cayenne.
Andrew Terry says
Hi. The recipe calls for 3T of tahini. What is this T? Teaspoon, tablespoon, tonne?! Thank you.
HildaSterner says
Hi Andrew, the "T" stands for "tablespoons" and "tsp." stands for "teaspoons."
Liz says
Hi. How do I proceed if I am using dry chickpeas (soaked overnight)?
HildaSterner says
You would use the same directions as canned chickpeas. However, even if they soak overnight, they still will need to be cooked for approximately 45 minutes to an hour, or until tender. Then proceed with the recipe steps. Good luck!
Andrea and Sophie says
Omgosh! I love a good hummus and this one is KILLER! My daughter decided to make this and fresh pita for an appetizer on thanksgiving...it was a hit! Love that you can adjust the flavor to your own liking too. And warm pita bread...oh dear...SO GOOD! And easy! I NEED easy ! There was a store bought hummus at the party that went untouched...ours was devoured!
Tanya says
I pinned it and will try it for sure!