Classic Creamy Hummus

Story by Alyssa
Classic Creamy Hummus
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Everyone’s favorite dip gets a homemade makeover and the results are a quick and healthy hummus that’s even better than the store bought stuff. Classic creamy hummus folks, are you excited?

This is THE BEST Hummus You’ll Ever Have. 

Everyone loves a giant veggie platter with a generous bowl of hummus at its center, amiright? From Super Bowl parties to afternoon snacks, catered luncheons to last-minute dinner guests, hummus is the workhorse of the dip family.

We’ve yet to meet anyone who doesn’t like it, which is saying a lot. But if you think you like hummus now, just wait until you try our recipe for the best homemade hummus out there. It’s a game-changer.

Classic Creamy Hummus

Here Are a Few Reasons We LOVE This Healthy Homemade Hummus:

  • It’s ridiculously creamy.
  • It’s not grainy or overly-airy (like many store bought versions).
  • Lemon juice and zest make it delightfully zippy.
  • It is perfect for dipping just about anything into (trust us, we’ve dipped it all!).
  • It can be tweaked and adjusted in a myriad of ways to mix up its flavor profile.
  • It’s vegan, gluten-free, sugar free, and dairy-free.
  • It can be made completely from scratch in just a few minutes.
Classic Creamy Hummus

So, What is Hummus Exactly?

Hummus, which translated from Arabic is a centuries-old dish that originated in the Middle East. Made of chickpeas, tahini (sesame paste), olive oil, and garlic, this classic dip has become an American staple for good reason. And, while most store-bought hummus tastes good, homemade hummus is so much better.

Here are a few things we love about it.

  • Creamy—Chickpeas are so wonderfully versatile! 
  • Rich—Thanks tahini (and olive oil)!
  • Smooth—blend, blend and blend some more!
  • Tangy—lemon juice and lemon zest FTW!
  • Healthy—good fats and lots of fiber!

Homemade hummus: the ideal dish to serve to guests for an appetizer, as an elevated snack, or for a simple meal at home.

But Is Hummus Good For You? 

Great question! By now we’ve all learned that there are plenty of foods out there that seem healthy but aren’t. Thankfully this homemade hummus IS healthy! Not only is it gluten-free, dairy-free, grain-free and vegan, this chickpea-based dip is also high in fiber, protein, and B vitamins. And, thanks to the olive oil and tahini, it’s brimming with “good for you” fats.

How Do I Make Healthy Homemade Hummus?

We love it when something is impressive and super simple at the same time, don’t you? Well, this classic homemade hummus is just that.

Here’s the “how to” on the creamiest, dreamiest hummus you’ve ever had:

  1. Dump all of the ingredients into a high powered blender (this one is our fave).
  2. Blend until smooth—really, really smooth. (This should take about five minutes.)
  3. Pour hummus into your favorite bowl, garnish to your heart’s delight, and go to town dipping with all your favorites.
  4. That’s it!

Some Tips and Tricks for Making the Best Homemade Hummus:

  • Use a high powered blender! If you don’t have one, a food processor will work, but you may want to remove the chickpea skins first, which can easily be done with a quick soak in water and an extra five minutes of hands-on time. (This would be a perfect job for the kiddos to help with, as it’s oddly satisfying to pop those skins off!)
  • All brands of canned chickpeas have a different salt content. For this reason, we like to add our salt a little at a time, tasting as we go. If you taste your finished hummus and it’s “flat” it definitely needs more salt!
  • Make a big batch! This healthy and quick hummus dip lasts up to seven days in the fridge and is perfect for school lunches, snacks, and as a salad topper.
Classic Creamy Hummus

What Should I Serve With Hummus?

I’m so glad you asked. This simple and healthy hummus is so versatile and the perfect dip for:

  • Veggies! Carrots, snap peas and tomatoes are popular choices, but there’s no need to stick to convention. Roasted broccoli or cauliflower, raw, thinly sliced beets and jicama, and flash-fried zucchini are fun and unexpected ways to go.
  • Carbs, of course! Toasted pita is a lovely choice, as are your favorite crunchy chips.
  • Make a mezze platter: serve this simple homemade hummus with crumbled feta, large olives and falafel for an impressive and filling spread.

Hungry For More?

Want to make this classic homemade hummus into a meal? Try it alongside our chicken shawarma sheet pan dinner, Mediterranean wedge salad , or beef kofta kebabs with tzatziki. Add some warm pita to scoop it all up with and you’re good to go!

If you give this healthy homemade hummus a whirl (that’s a blender joke...get it?) we’d love to see how it turns out! Be sure to post it to Instagram and tag @themodernproper and #themodernproper, along with the approximate number of batches you’ve made that week so we don’t feel too bad about the many bowls we’ve already consumed. Happy eating!

Classic Creamy Hummus

Serves 10

Ingredients

2 15 oz cans chickpeas, drained with liquid reserved
2/4 cup (or more) reserved chickpea liquid
2/3 cup tahini
3 tbsp olive oil + more for serving
1/3 lemon juice
1 zest of lemon
2 garlic cloves, peeled and smashed
1/2-1tsp sea salt
flat leaf parsley (optional)
paprika for serving (optional)
za’atar for serving (optional)
A variety of seasonal vegetables for serving
Toasted pita bread for serving

Method

  1. Add all ingredients to a high powered blender. A standard blender will not achieve desired consistency. If you do not have a high powered blender a food processor can be used. However, if a food processor is used all chickpea skins will need to be removed or you will end up with dry grainy hummus. (No Good).
  2. Once all ingredients are added, start to blend on at a low speed until ingredients are mixed together. Slowly increase the speed, and blend on high for 5 minutes until smooth and creamy. You may need to use your tamper. If the hummus appears to be too dry and isn’t blending nicely, add more reserved chickpea liquid 1 tbsp at a time. A little bit will go a long way.
  3. Every brand of canned chickpeas contains different levels of sodium. Adjust the salt to your liking. If the hummus tastes a little “flat” try adding more salt and a bit more lemon juice and blend again.
  4. To serve, use the back of a spoon to spread the hummus out into a shallow bowl, drizzle with olive oil and sprinkle with chopped flat leaf parsley, paprika and za’atar. Serve with warm pita and plenty of seasonal vegetables.