{"id":11529,"date":"2020-05-16T05:40:10","date_gmt":"2020-05-16T00:10:10","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=11529"},"modified":"2024-03-27T14:08:16","modified_gmt":"2024-03-27T08:38:16","slug":"classic-hummus","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/classic-hummus\/","title":{"rendered":"Classic Hummus Made Easy!"},"content":{"rendered":"\n

If you've never made hummus at home, this is your sign to start! This classic hummus<\/strong> is silky smooth, delightfully creamy, and ridiculously easy to make! It comes together in minutes using simple pantry ingredients - chickpeas, tahini, lemon juice, garlic, and olive oil.<\/p>\n\n\n\n

\"Hummus<\/figure>\n\n\n\n

Making homemade hummus is deeply satisfying! It tastes fresher, is easily customizable, and is quick to make. My version is garlicky, lemony, and smoky from roasted cumin powder! <\/p>\n\n\n\n

You can scoop it up with a warm pita, spread it on sandwiches, or add it to your veggie platter. Hummus is a staple that makes everything so delicious and is a crowd-pleaser!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

Incredibly simple to make! With just a few pantry ingredients and a blender or food processor, you can easily whip up hummus in no time!<\/p>\n\n\n\n

This recipe gives you the most velvety smooth and luscious hummus! Way better than the store-bought ones.<\/p>\n\n\n\n

It's great for meal prepping! <\/p>\n\n\n\n

It's so versatile! You can play with the flavors and toppings, make it spicy, add herbs, even some veggies if you like.<\/p>\n\n\n\n

It's wholesome, nourishing, and so delicious. <\/p>\n<\/div><\/div>\n\n\n\n

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Reader Love\u2764\ufe0f<\/h2>\n\n\n\n
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Love this hummus recipe. Very delicious and easy to do. Perfect to surprise my family. Thanks. - Vicky<\/p>\n<\/blockquote>\n\n\n\n

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That looks delicious! I feel it is always better to use dried chickpeas instead of canned ones. They are more flavorful and affordable. Plus, you can add spices and aromatics in the water while boiling them. - Lucy<\/p>\n<\/blockquote>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n
\"Ingredients<\/figure>\n\n\n\n

Chickpeas<\/strong>: Some hummus recipes add baking soda when soaking chickpeas\/garbanzo beans, and then peel the skin off after they are cooked. The soda lessens cooking time, and removing the skins makes homemade hummus less lumpy.<\/p>\n\n\n\n

Me? I skip this step entirely! I simply soak dried chickpeas overnight <\/em>and cook them for a slightly longer time until they are literally falling apart, skin and flesh.\u00a0<\/p>\n\n\n\n

You can also use canned chickpeas. Drain and rinse them before using.<\/p>\n\n\n\n

Tahini:<\/strong> This brings a warm, nutty flavor to the hummus. It also gives hummus its signature silky, rich texture. Use quality tahini paste - store bought or homemade, both work well.<\/p>\n\n\n\n

Garlic<\/strong> has to be chopped or smashed. Putting whole cloves in the blender means more work for the blender and an uneven texture.<\/p>\n\n\n\n

Lemon<\/strong>: I love a lemony zing to my classic chickpea hummus. The delicate, bright savor is what I look forward to. If you don\u2019t prefer a tangy touch, go light on the lemon juice.<\/p>\n\n\n\n

Cumin powder<\/strong>: Roast a few cumin seeds. After they\u2019ve cooled down, pound them, and then add the powder to the blender. It will give the hummus a beautiful, smoky hint.<\/p>\n\n\n\n

Please see the recipe card below for full information about the ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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Variations<\/h2>\n\n\n\n

\u00a0My hummus recipe is very adaptable. You can:<\/p>\n\n\n\n