Sara's Tiny Kitchen
by Sara's Tiny Kitchen
2 cups
30 min

Classic and easy hummus with chickpeas, tahini, lemon, and garlic. The best things in life are simple!

I think there are literally one million different ways to make hummus and I mean that literally. There are so many different hummus varieties on the shelves today when you go to the store that it is almost impossible to choose one - you’ve got artichoke and garlic, you’ve got roasted red pepper, you’ve got spicy roasted red pepper, Mediterranean hummus, Everything Bagel hummus. It’s absolutely bonkers how many different kinds of hummus there are out there. Historically, I have been a person who buys my hummus at the store. I’ve made hummus a few times and it’s always been good but it’s never been amazing. However, I feel like any food blogger worth their salt should have a good hummus recipe to fall back on. Besides, let’s be honest - hummus at the store is insanely expensive.

Considering that hummus is a can of chickpeas and tahini you’re generally going to get more bang for your buck if you make the hummus yourself at home. Yes, tahini is an expensive ingredient, but one bottle will generally net you 6 to 7 batches of hummus so at the end of the day you are actually saving money by making it yourself at home. Another benefit to making it yourself is that you can control the quality of the ingredients that go into it.

Recipe details
  • 2  cups
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Classic Hummus
  • 1 15 ounce can chickpeas, drained and peeled*
  • 1/2 cup tahini
  • 1 tablespoons fresh lemon juice
  • 2-3 small cloves garlic
  • 1/2 teaspoon kosher salt (or more to taste)
  • water as needed
Roasted Chickpeas
  • 1 15 ounce can of chickpeas, drained and peeled
  • 1 tablespoon olive oil
  • salt and pepper
To Make Classic Hummus
In a food processor add the chickpeas, tahini, salt, lemon and garlic and blend until smooth. While the machine runs, drizzle in water a tablespoon at a time until the hummus is silky smooth.Taste and adjust for seasoning.
Serve with the roasted chickpeas on top.
To Make Roasted Chickpeas
Preheat oven to 400.
Once your chickpeas are drained and peeled, spread them out on a paper towel lined plate for 20 minutes to dry.Line a baking sheet with foil, and toss the chickpeas with the olive oil and then season with salt and pepper. Roast for 20-25 minutes or until crispy.
  • *to peel the chickpeas: drain the can, and then rinse under cold water. Toss the chickpeas in a large bowl and cover with several inches of water. Dip your hands into the bowl, and squeeze the chickpeas, or roll them around in between your palms, and the skins will slide off easily. You can then let the skins float to the top, and scoop them out with your hands. You'll probably have to do this 2 or three times, but it's still faster than peeling each chickpea individually.
Sara's Tiny Kitchen
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