Name: Easy Hummus Recipe
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 70ml ( 5 tbsp) tahini; 70ml (1/4 cup) lemon juice; 4 cloves garlic, smashed; 3 tbsp olive oil plus more to garnish; 2 x 400g tins chickpeas; 1/2 tsp ground cumin (optional); 6 ice cubes; Salt to taste; 2 tbsp flat leaf parsley, finely chopped; 1 tsp sumac or aleppo chilli powder to garnish

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This easy hummus recipe is better than most you can purchase and a lot cheaper too!

Today I want to share with you my easy hummus recipe. You prepare this easy hummus recipe using tinned (canned) chickpeas which is very convenient and a lot less fussy than cooking and using dried chickpeas.

That said, my dried chickpea recipe is on the way but for now, you should give this quick and easy version a try!

About this recipe.

This is an easy hummus recipe I have made for years. It’s easy but there is still a bit of work to do to make it as smooth as you get at good restaurants or even from the supermarket.

Each chickpea has an outer layer of skin as shown in the photo below. Although you could, and most people do, blend the chickpeas directly from the can, you will get much better and smoother results if you remove those skins.

Don’t worry, it’s not difficult to do this and you will thank me for it if you haven’t done this before. Your hummus will be super smooth and delicious if you take five minutes to remove those out skins.

How do you male hummus really smooth?

Most people don’t know this important step but you need to remove the outer skin from the chickpeas. Every chickpea has a thin outer skin and those skins do not blend well and will make your hummus grainy rather than smooth.

You could go through your chickpeas and remove the skins by hand but I find it much easier to cover the chickpeas with water and really squeeze them for a few minutes. The skins will float to the top. Some of the more stubborn skins might remain but you can go it and easily remove them by hand.

Another important step is to blend your hummus with ice cubes. This thins the hummus making it easier to blend until smooth. When you are blending in a blender for a few minutes, the contents will become hot. Adding ice cubes also help keep the hummus cool while blending.

How long can you store this easy hummus recipe in the fridge.

You can store this easy hummus recipe in the for 3 to 4 days. Be sure to cover it tightly with clingfilm or store it in an air-tight container.

Can you freeze this easy hummus?

Yes, you can freeze hummus for up to 4 months, but there are some considerations to keep in mind:

1. Texture Changes: Freezing can cause hummus to become slightly grainy or watery due to the separation of the oil and water content. To fix this, stir the hummus well after thawing. You can also add a small amount of olive oil or water while mixing to help restore its smooth texture.

2. Storage Tips: You should place the hummus in an airtight container, leaving a bit of space at the top as it may expand slightly when frozen. You can also use a freezer-safe bag with excess air removed. Label the container and be sure to date it.

3. Freezing Duration: Hummus can be frozen for up to 4 months. However, for the best flavor and texture, I recommend using it within 1 to 2 months.

4. Thawing: Thaw hummus in the refrigerator overnight. Then stir it well to mix any separated liquids back in. You may need to adjust the seasoning or add a bit more tahini or lemon juice to refresh the flavour.

While freezing is a convenient option, fresh hummus typically has the best texture and flavour. So freeze if you must but eating it fresh is always best.

Step by step photographs.

Get all your ingredients together before starting. Don’t forget the ice cubes!

Squeesing the skins off the chickpeas in a bowl of water.

Pour the chickpeas into a bowl and cover with water. Squeeze the chickpeas for about 3 minutes. Their skins will rise to the top.

Showing the skins that have come off the chickpeas.

Pour the water out and out will flow the skins. Repeat about 4 times until all the skins are off the chickpeas. Strain and set aside.

Blending the olive oil, lemon juice and garlic together to get the hummus started.

Now blend the lemon juice, garlic and olive oil together for about a minute to get things started.

Adding half of the chickpeas and blending for about a minute.

Now add half of the chickpeas and blend for another minute.

Adding the tahini and the remaining chickpeas to the blender along with two ice cubes.

Add the tahini and the remaining chickpeas and cumin along with two to three ice cubes. The ice cubes will thin the hummus and also keep it cool while blending.

Blend for another 5 minutes, adding ice cubes ever minute to so to keep it cool and thin the hummus.

Transferring the smooth hummus to a serving plate.

Transfer the smooth hummus to a serving plate.

Preparing the hummus on the plate for serving.

Using a spoon, press it down in the centre and rotate the plate to make an indentation for the olive oil that goes on top.

Hummus garnished with olive oil, parsley and aleppo chilli flakes.

Garnish your hummus with olive oil, parsley and aleppo chilli flakes or sumac. Or whatever you like.

Hummus made using this easy hummus recipe.

Enjoy as a dip with pita bread or use it in other ways. This makes a good sandwich spread!

If you like theasy hummus recipe, you might like to try some of these recipes too!

Have you tried this easy hummus recipe?

If so, please give it a star rating in the comments below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

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Yield: 8

Easy Hummus Recipe

Try this easy hummus recipe using tinned chickpeas for a quick and convenient snack. Get smooth and delicious results every time.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

70ml ( 5 tbsp) tahini
70ml (1/4 cup) lemon juice
4 cloves garlic, smashed
3 tbsp olive oil plus more to garnish
2 x 400g tins chickpeas
1/2 tsp ground cumin (optional)
6 ice cubes
Salt to taste
2 tbsp flat leaf parsley, finely chopped
1 tsp sumac or aleppo chilli powder to garnish

Instructions

Drain all of the liquid out of the chickpea tins and pour the chickpease into a large bowl. Cover with water and move them around in the water with your hand for 2 to 3 minutes, squeezing the chickpeas hard as you do. As you do this, the outer skins will release and float to the top. These should all be discarded as the skins don't break down and will leave you with a lumpy, not smooth hummus.
Slowly pour out the water. The chickpea skins will be on top and flow out of the bowl with the water. Do this several times until there aren't any chickpea skins left. You might need to look at it all closely and pick out any remaining skins.
Add 5 tbsp of tahini to a food processor with the lemon juice, garlic and olive oil . Blend for a minute to get this hummus started. Then add half of the chickpeas and two ice cubes and blend for another minute.
Add the remaining chickpeas and another two ice cubes and blend for 2 minutes. At this stage, the hummus will begin to look like hummus but it will still be a bit lumpy. Add one to two more ice cubes and the cumin, if using. Blend for another two minutes. If your hummus is looking really thick, add two more ice cubes and blend for another minute.
When your hummus is really smooth, go ahead and blend it some more. You could blend it for another 5 minutes adding ice cubes every now and then to keep it cool.
Taste it and adjust the flavours. You could add more lemon juice for a tarter flavour or more tahini if you like. Season with salt to taste.
Sppon this all onto a plate. Then, working from the centre outwards, place a spoon over the hummus, pressing down and turn the plate to give it that restaurant style hummus appearance. Doing this will make swirls in the hummus that you can top with olive oil to serve.
Sprinkle the top with chopped parsley, sumac and or allepo chilli powder to serve.