With some simple tricks, I will show you how to make an incredibly creamy, light and super easy hummus dip in just a few minutes.
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Hummus Dip
If you aren’t familiar with hummus, it is a delicious appetizer made from chickpeas and tahini. It can be served cold or warm, as a dip or as a topping to any sandwich, and the most important thing it is so delicious.
It is so popular in middle east countries like Egypt, Morocco, and Lebanon.
Forget about the store-bought hummus and make this easy recipe which can be made using only a few simple ingredients. All you need to make this delicious easy hummus recipe are chickpeas, tahini, garlic, olive oil and a good blender or a food processor.
Why I Like This Recipe
This recipe is super easy to make and budget-friendly. Hummus is a healthy snack, and it is suitable for parties and a big crowd. Also, it makes a good side with almost all dishes such as chicken, beef, fish or roasted veggies.
This recipe is so versatile, vegan, gluten-free and way better than store-bought.
What's in this hummus dip?
See the recipe card for full information on ingredients and quantities.
- Chickpeas: I use canned chickpeas, which is the base for this Mediterranean dip. Make sure to drain and rinse the chickpeas before using them.
- Tahini: It is a paste made of ground sesame seeds and adds a great flavor to the dish.
- Garlic: Using fresh and peeled garlic adds a good flavor to this recipe.
- Lemon juice: I also use fresh lemon juice.
- Oil: I prefer olive oil.
- Seasonings: I use cumin, paprika, cayenne pepper and salt.
- Water: For best results, this ingredient is so important for the texture of this dish. Add more water if it is too thick.
How to Make Homemade Hummus Dip?
Drain the chickpeas well, then put them in the food processor along with lemon juice, tahini, garlic, cumin, paprika, ground coriander, cayenne pepper and salt.
Pulse until everything combine, and the chickpeas are broken down.
Add the oil slowly to the mixture while pulsing. Then add some water also slowly while pulsing until it reaches the desired consistency (you will use about ½ cup water).
Transfer it to a serving bowl, drizzle with a bit of olive oil and a sprinkle of nutmeg and serve.
Expert Tips!
- Make sure to pulse all ingredients until you achieve the desired consistency.
- If your dip has a thick consistency, add some extra water until you get the right consistency.
Recipe Variations
- I use canned chickpeas. However, You can use dry chickpeas if you like. Just soak the dry chickpeas overnight in water and boil them with 1 teaspoon of salt and baking soda. Drain them and follow the same recipe.
- You may also make this recipe without tahini. It still tastes delicious without adding it. Also, you can substitute tahini for plain yoghurt.
- You can use jalapenos and some red pepper flakes to add some extra spice. You can also add spices like nutmeg and cloves.
- You can garnish this dish with chopped fresh parsley or some pine nuts.
Different flavors
Here are five different flavors that are all so delicious.
- To make beetroot hummus add some cooked beetroot to the chickpeas.
- Make rich avocado hummus by smashing two avocadoes and adding them to the food processor with the chickpeas.
- To make green hummus, add one cup of finely chopped leaves of your choice, such as parsley, basil or coriander
Serving suggestions
I usually serve it with pita bread or tortilla chips. However, you can spread it over any sandwich, wrap or toast. Also, it pairs so good with mashed potatoes, deviled eggs and pasta.
You can also serve it with fresh veggie sticks such as carrots, bell peppers or celery.
Storage
To store: It is best to store it for 3-5 days and make sure to store it in an airtight container.
Freezing: You can freeze It for about 3-5 months.
Recipe FAQs
It is the best way to make the smoothest Hummus but it is time-consuming. There is not much difference in the taste.
You may use cashew, almond or peanut butter. Nut butter has a similar consistency to tahini.
More Hummus Recipes
More Dip Recipes
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Easy Hummus Dip (Moroccan Style)
Ingredients
- 400 g Tin of Chickpeas
- ⅓ cup Tahini
- 1 Lemon juice
- 3 tablespoon Olive Oil
- 1 clove garlic
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- ¼ teaspoon Cayenne Pepper
- 1 teaspoon Salt
Instructions
- Drain the chickpeas well, then put them in the food processor along with lemon juice, tahini, garlic, cumin, paprika, cayenne pepper and salt.400 g Tin of Chickpeas, ⅓ cup Tahini, 1 Lemon juice, 1 clove garlic, 1 teaspoon Cumin, 1 teaspoon Paprika, ¼ teaspoon Cayenne Pepper, 1 teaspoon Salt
- Pulse until everything combine, and the chickpeas are broken down.
- Add the oil slowly to the mixture while pulsing. Then add some water also slowly while pulsing until it reaches the desired consistency (you will use about ½ cup water).3 tablespoon Olive Oil
- Garnish with a sprinkle of paprika and serve.
Scarlett says
Really healthy dip, I love it. The spices added in this recipe are just perfect. I used a ready chickpeas tin.
Wafa says
Wonderful recipe, so easy to follow! I didn't use quite as much tahini as instructed, I only used 3 tablespoons.
Beth says
I made this hummus recipe from scratch, I cooked the chickpeas myself and followed the exact instructions, and the hummus was perfect.
Kate says
I finally made my own hummus. I used to have lots of store-bought hummus in my pantry. Thanks for the recipe. Next time I will try making it with some flavours.