A classic hummus recipe is something every home cook should have in their back pocket! Hummus is an easy appetizer, a healthy sandwich spread, and even a great base for a savory sauce.
Our family devours hummus on a weekly basis and the store-bought variety isn’t cheap! Store-bought hummus also isn’t as fresh or tasty as homemade. I’ve learned some tricks over the years to perfect the classic hummus recipe, so now I’m sharing with you!
While you can use dried garbanzo beans for hummus, my recipe calls for canned garbanzos (also known as chickpeas) to save time in the kitchen. I’m all about efficiency!
Healthy Living Tip:
When shopping for canned goods, look for brands that package their beans in BPA-free cans. Bisphenol A, a synthetic estrogen found in the epoxy coatings of food cans, has been linked to many health problems. Simple Truth and Eden Foods are two brands I’ve used with BPA-free packaging.
Hummus is also one of the easiest ways to introduce more vegetables into your family’s diet. Chickpeas are a great plant-based protein and a variety of vegetables pair well with the spread.
Preparing the Classic Hummus Recipe
First, drain and rinse the garbanzo beans in a colander. Next, grab a clean bowl and place beside the colander.
Are you ready for the secret tip to creamy hummus? I read this tip a few years ago and it has been THE game-changer for creating a classic hummus recipe. You peel the chickpeas!
I’ve converted hummus haters with this one trick…seriously! Many people find hummus to be a bit gritty, so peeling the chickpeas is the first step to creating a creamier spread.
It may sound tedious, but trust me….it doesn’t take that long and it’s seriously worth it! It adds around ten extra minutes to the recipe.
To peel garbanzo beans, simply pinch the bean using a pincer grasp (thumb and forefinger) and the light outer skin will slide right off. Discard the skin and toss the peeled garbanzo in your clean bowl. Repeat until all garbanzos are peeled.
Place the peeled garbanzo beans in a large food processor bowl.
Add remaining ingredients and process until smooth.
I always stream in a little extra liquid while processing to get a creamy consistency.
Use a clean spoon to remove a small amount of hummus onto a plate. Taste and add additional ingredients until you get it just right for your taste! Add additional lemon juice for brightness, olive oil for creaminess and salt to taste.
Serving Suggestions for the Classic Hummus Recipe
Spoon desired amount of hummus into serving bowl. Pour a thin stream of additional olive oil on hummus, sprinkle with paprika, and toss crunchy chickpeas on top for a fun texture change. Serve with toasted pita and assorted crudités.
Replace your classic mayonnaise and mustard with hummus.
A healthy meal popular for all ages is Rainbow Veggie Hummus Flatbread. The base is classic hummus, followed by an assortment of vegetables and melted cheese.
Adaptations to the Classic Hummus Recipe
Honestly, there’s not a lot of adaptations needed for hummus. It’s a vegan and gluten-free recipe that suits almost everyone’s diet (unless you’re on a FODMAP diet).
Baby/Toddler Adaptations: It is advisable to wait until your child is 8-9 months old to introduce hummus. When making hummus for my own children as toddlers, I left out the raw garlic due its’ strong taste and tendency to cause gas. Soaking and rinsing the chickpeas several times will also help stave off any extra gas in little ones. I found a great article on hummus and little ones if you want to read more in-depth on the risks/benefits.
Please let me know if you try this Classic Hummus Recipe by leaving a rating and comment. Also, please tag @restandrelish on Instagram if you make this recipe. I would love to see your creations! Don’t forget to pin the recipe to Pinterest if you plan to try later.
- Peel garbanzo beans and place in a large food processor bowl. Add remaining ingredients and process until smooth. Add additional lemon juice for brightness, olive oil for creaminess and salt to taste. Refrigerate until ready to serve.