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If you’re here I bet you’ve had hummus before. It’s good, right? In my opinion, it’s so good it has to be in the fridge at all times. Although store-bought hummus can be really good, nothing beats a classic homemade hummus.
Have you made classic homemade hummus before?
‘Cuz if you haven’t, I don’t know what you are waiting for? I know it sounds like a lot of work but it truly isn’t. The benefits are awesome, too. You get hummus with no sugar, no preservatives, and no aromas or colorings. Just pure ingredients and a controlled amount of them. You can also tweak the recipe to your likings! I mean, is there any reason NOT to make this classic homemade hummus?
All you need are 6 ingredients: chickpeas, garlic, tahini, lemon, cumin, and salt. The end. It’s really that easy, yes. You just need to cook chickpeas (or heck, just buy cooked ones in a can or a glass if you’re too lazy – we all are sometimes), blend them with other ingredients, and voilá!
Do you know you can eat hummus with almost anything? The most classic way is with falafel, of course. But you can use it as a dip with veggies or chips. Add it to your pizza or burger, that works, too! I love spreading it on bread for breakfast. Maybe the weirdest (and weirdly tasty) combo I tried is bread with hummus and white peaches. That thing was amazing.
Can I change the recipe?
Ya-ah! Sure! Just make sure not to swap chickpeas for something else ‘cuz then that’s not hummus anymore.
Tahini: a.k.a. sesame paste. I highly recommend always using it. If you really don’t like it and you can’t even stand it in small amounts in hummus, then I guess you’ll have to leave it out. But then hummus also won’t have its taste or consistency. Tahini adds its distinct tone with the taste and helps with the smooth consistency. Funnily, tahini also adds colour to hummus. Anyhow, tahini is a must in my opinion, but you choose for yourself.
Garlic: I LOVE garlic. But I know I can be a bit crazy so I kept it cool with this recipe. You need only one clove of garlic for this classic homemade hummus recipe. If you think it’s too much, use only a half (or add a half if you love garlic, too). Keep in mind you’re using fresh garlic so it will add a lot of strong taste. If you’re don’t want to use fresh garlic, you can use granulated garlic.
Lemon juice: you’ll need this one. If you’re worried about the amount, add half at first and then add more until you reach the taste that you like. Tahini helps to balance out the sourness so if you’re not using tahini, I recommend being careful with lemon juice.
Cumin:Â a.k.a. oriental caraway. I like it a lot more than caraway, but they are very similar in taste. Especially for oriental or Indian recipes, I prefer cumin over caraway. I know some people can’t stand the taste of caraway, even if it’s actually cumin. It’s just a spice so you can always leave it out with no harm to hummus.
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Do you like hummus? Go ahead and try pink beetroot hummus, I bet you’ll love it. Maybe you’d like this amazing vegan lentil beefsteak spread, too!
If you’re making my recipes, don’t forget to tag me on Instagram @littlekitchenvibes and use #littlekitchenvibes
Classic Homemade Hummus
Ingredients
- 250 g chickpeas cooked
- 20 ml lemon juice
- 1 tsp salt
- 1 tsp cumin
- 1 clove garlic
- 1 tbsp tahini
- 70 ml water
Instructions
- Use cooked chickpeas. If you're using dried ones, soak them the night before and leave them on the countertop overnight. The next morning, cook them until soft. I like adding some salt and some baking soda to the pot - soda makes it even softer.
- Add all of the ingredients to a blender and blend until smooth. Transfer to a glass jar or plastic container and keep it in the fridge for up to one week.
- If you're using it right away as an appetizer or a snack with friends, transfer it to a plate or a bowl. You can decorate it with a splash of olive oil and/or cumin seeds and parsley.
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