If you know me, there’s a good chance you also know that I love hummus. Possibly even to an obnoxious degree. I’m genuinely flabbergasted when someone tells me they don’t like hummus. How? HOW is this possible? It is truly one of my favorite foods and I make it a lot. And the recipe below? It’s the best hummus. Really. Honestly. Literally the best hummus recipe I’ve ever had. That even includes hummus I’ve had at Middle Eastern restaurants. Not that I even remember what it’s like to eat out at a restaurant anymore but you get it. It’s that good!
This hummus is so good that it has ruined me for store-bought hummus. I know I sound like a boujie snob when I say this but I can hardly eat the store-bought stuff anymore. So if you don’t want to have store-bought hummus ruined for you and be forced to make your own hummus from scratch for the rest of your life, maybe don’t try this recipe. Fair warning.
The Best Hummus Recipe Notes
- This hummus is simple, requiring only five ingredients, and that’s part of what makes it so delicious. Hummus shouldn’t be overcomplicated. It should taste delicious in its simplest form and this absolutely does.
- Yes, the recipe below has you peel the chickpeas. I know, it sounds absurd but believe me when I say it is key to creating the most lush hummus you’ve ever had. And you want lush hummus. But technically it is an optional step.
- I have used both raw garlic and garlic powder in this recipe pretty interchangeably. If you go for raw garlic just know that it’s much easier to overdo it. So tread lightly.
- The olive oil in the recipe is also technically optional but it adds a subtle depth and creaminess to it that I love. Try it with the olive oil at least once before you decide to leave it out.
- While hummus is great as a dip, I love it more as the base to a roasted vegetable salad. Spread some on a plate, then top with greens, roasted vegetables, some protein, and a balsamic vinaigrette to top it off. Easily one of my favorite meals.
The Literal Best Hummus Recipe Ever
- 1 can chickpeas, rinsed and drained (15 oz)
- 1/3 cup tahini
- Juice from half a lemon
- 1 tablespoon olive oil
- 1 clove garlic, minced (sub 1/4 teaspoon garlic powder)
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4-1/3 cup water, to thin
- Peel the outer skin off the chickpeas and place them in a food processor. (This step is technically optional but oh-so worth it!) Then add the tahini, lemon juice, olive oil, garlic, salt, and pepper to the food processor. Blend for a few minutes, scraping down the sides as necessary, until everything is blended together.
- With the food processor running, slowly drizzle in the water. Scrape down the sides as needed and add the water just a little bit at a time so you don’t accidentally make it too thin. Once the hummus is the consistency you want, let the food processor run for another 30 seconds or so to get it extra smooth and whipped.
- Serve any way you like (I’ve been known to eat spoonfuls all on its own) and store any leftovers in the fridge for up to 5 days. The hummus will thicken a bit in the fridge.