How do make hummus

Let me show you how! Chickpeas or garbanzo beans are the base for hummus. The softened beans break down into a smooth paste. You can use canned or home-cooked chickpeas in our recipe. I use them interchangeably and give home-cooked chickpeas a slight edge when it comes to the flavor.

Tahini is a paste made from ground sesame seeds. It makes the hummus taste incredible. You can buy tahini at the store or you can make it yourself. It lasts up to a month in your refrigerator. Our tahini recipe makes enough tahini for two batches of hummus. Making hummus without tahini: In the hummus-loving world, there are two camps. Some love the zesty, tangy flavor of tahini, while others can go without it.

We like it both ways, but for the best hummus rivaling our favorite brands in the store, include tahini. If you want to make hummus without tahini, leave it out.

Just add more olive oil. Another option is to use a natural unsweetened creamy peanut butter in its place. Fresh lemon juice is important for excellent hummus. Bottled lemon juice does not taste nearly as good. Fresh garlic adds a little spice and zest. You can also experiment with using roasted garlic for roasted garlic hummus.

You can see how we roast garlic here. Ground cumin and salt help to make it taste amazing and the ground cumin adds a little more spice and richness. Olive oil makes the texture of the hummus luxurious. We also add a little drizzle to the top of the swirly hummus when we serve it. I really like using fruity, light flavored olive oils when making hummus.

In addition to the ingredients above, you can add more flavor and ingredients to your hummus. I love adding roasted red peppers for a red pepper hummus , but olives, pine nuts, and extra spices are also great options. Tahini and lemon juice go in first. Then before you add anything else, turn on the food processor and let it run for a minute or so.

See the photos below? After a minute of being whirled, whipped, and creamed in the food processor it turns into the paste you see in the next photo. Cold water or aquafaba — explained below is our last trick for fluffy, creamy, whipped hummus. The liquid and extra process time turns the already pretty smooth mixture into a fluffy, luxurious dip! What is aquafaba? Aquafaba is the liquid in a can of chickpeas or the cooking liquid left after cooking dried chickpeas. This starchy liquid can be used for a variety of things see our deep dive into aquafaba here.

During the last step of making hummus, we like to add some kind of liquid. In our video, we use water, but you can absolutely use aquafaba instead. When whipped, aquafaba turns light and fluffy, so it is perfect for making light and fluffy hummus. I do have one caution, though. Taste the aquafaba first. Another trick for the smoothest hummus is to remove the skins of each chickpea. In the photo below, the spoon of hummus on the left used skinless chickpeas.

The right came from chickpeas straight out the can. You can use canned or home-cooked chickpeas for this hummus recipe. To see how we cook dried chickpeas, see our simple tutorial here. We have included three methods including how to do it in a slow cooker.

More reviews are in the comments section below. Thanks so much! US Customary Metric. Instructions Add all the ingredients to your Vitamix or high-powered blender and secure the lid. Remove the lid cap and insert the tamper. Turn the blender on high for 30 seconds or more for a creamier texture and use the tamper to push the hummus into the blades.

Add more chickpea liquid aquafaba , if desired, for a softer hummus. Add the hummus to a serving plate and garnish with olive oil, paprika and fresh parsley. Lisa's Tips The hummus will last for up to a week in the fridge, if kept in a sealed container. You can also freeze the hummus in sealed containers for future use, then just thaw as needed. It's actually one of the most common foods I meal prep on a regular basis as it's so easy. Don't forget that you can also make tahini yourself rather than buying in the store.

Just follow my tahini recipe. Course: Appetizer, Snack. Cuisine: Mediterranean, Middle Eastern. Keyword: best hummus recipe, how to make hummus, hummus, hummus recipe.

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Tag downshiftology and hashtag it downshiftology. You May Also Like How to Make the Healthiest Green Smoothie. Leave a Comment Cancel reply All comments are moderated before appearing on the site. Recipe Rating Recipe Rating. Mandy — October 25, pm Reply. Downshiftology — October 26, pm Reply. Miranda — October 24, am Reply.

Downshiftology — October 25, pm Reply. I will definitely keep that in mind for a future recipe Miranda :. Molly — October 18, pm Reply. Melanie — October 6, am Reply. So delicious and incredibly easy recipe. Mindy Lawrence — September 6, am Reply. Downshiftology — September 7, pm Reply. Sherry — August 28, am Reply. Downshiftology — August 30, am Reply. Love the idea of adding fresh mint and pomegranate seeds on top! Notify me of follow-up comments via e-mail. I made homemade humus for the first time today using your recipe, and it turned out great!

I added a second clove of garlic and the juice from two lemons. I will never buy store-bought humus again, it simply cannot compare to homemade! So easy to make, and very tasty! I keep it up to about 5 days. I love simple recipes with the freshest ingredients.