Incredibly Good {Basic} Hummus

by jenna on October 29, 2013

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I don’t know about you, but I’m tired of hummus not tasting like hummus.

I mean, there’s just so many flavors and varieties out there now that it’s getting really hard to just find delicious, super basic hummus. Is anyone with me? I like my hummus to taste like chickpeas and tahini with a splash of lemon and garlic, so that’s what this is. No sundried tomatoes, no artichoke hearts, no eggplant, no intense roasted garlic and sriracha. Not that there’s anything wrong with those things but sometimes you just want something simple.

This hummus recipe is easy and incredibly basic – almost not even worthy of a blog post except I get asked all the time if I have a good basic hummus recipe. Well, this is it!

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To start, you’ll need dry chickpeas. I know it’s a hassle and while you COULD make this {obviously} with canned chickpeas, I urge you to just try it with dried. I think it tastes better! Fresher, almost, I think. Chickpeas cook pretty quick, too, so after an overnight cold water bath you just simmer them for about an hour.

While this is simple and basic hummus, it’s a great recipe to use as a springboard to try some variations if you so please. Me? I like it sprinkled with hot paprika and heavily drizzled with olive oil. Perfect for whole wheat pita swiping.

I like to keep a batch of this in the fridge at all times because it makes for really quick afternoon snacks. Did I mention it’s cheaper than buying storebought? I know everyone seems to have their own special hummus recipe and while I’m sure mine isn’t better than the next person’s, I really love it.

Other refrigerator staples: fresh berries, Greek yogurt and honeycrisp apples.

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Incredibly Good {Basic} Hummus

Print this Recipe!

Yields about 2 cups hummus

Ingredients:

1 cup dried chickpeas, soaked overnight in cold water

1/3 cup tahini

1 tsp minced garlic

juice of 1 lemon

2 tbsp water

1/4 cup olive oil

1 tsp salt

hot smoked paprika for sprinkling

extra olive oil for sprinkling

pita bread for scooping

Directions:

Drain the water from your chickpeas that have been soaking overnight. Fill the pot with fresh water (about 1 inch over the chickpeas) and bring to a boil. Reduce heat and simmer for 1 hour, until tender. Drain and set aside.

Combine the cooked chickpeas, tahini, garlic, lemon juice, water, olive oil and salt in a food processor. Process until smooth.

Spread hummus in a big bowl and sprinkle with hot paprika and drizzle with olive oil. Enjoy!

Time:

total time ~ overnight

active time ~ 1 hour

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{ 52 comments… read them below or add one }

Danielle October 29, 2013 at 2:54 am

I’m such a purist, too! At least when it comes to hummus. I hope to whip this up soon. In the mean time, thank god there are so many Lebanese take-away restaurants in Paris ;)

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Laura @ Lauras Baking Talent October 29, 2013 at 3:42 am

Love the recipe! I haven’t done a hummus with non canned chick peas. I will have to give it a try. Thanks.

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Madison October 29, 2013 at 4:25 am

Amen to wanting hummus that tastes like HUMMUS! I love the pure taste of it and cannot wait to try your recipe. Yum, with some warm naan or pita bread. Here I come!

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Angela @ Eat Spin Run Repeat October 29, 2013 at 4:40 am

Lol it’s so funny that you posted this today because I made a variety of hummus on the weekend that really isn’t anything like hummus other than the fact that it contains garlic and chickpeas. Buuuuuut, having said that, I do know what you mean – sometimes a simple hummus is all you need! It took me a long time to acquire a taste for it because it seemed so underwhelming at first, but I love it now.

And on the note of honeycrisp apples, YES! I’m eating one as I type this!

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Katie @ Talk Less, Say More October 29, 2013 at 4:52 am

This looks super yummy!! Though I will be honest, I did buy a white bean and basil hummus from Trader Joes that’s freaking INCREDIBLE. ;)

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Jean October 31, 2013 at 11:10 am

Katie, I love TJ’s white bean hummus, too! Also love the red pepper hummus. Guess I’m not a hummus purist – and I’m okay with that! :-)

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Live Love Yum October 29, 2013 at 4:56 am

Oh my gosh – I’ve tried hummus with smoked paprika – it’s HOT! Too hot for me…so basic hummus minus the spice is good :)

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Michelle @ A Healthy Mrs October 29, 2013 at 5:00 am

Yum! Sounds delicious!

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Patti Smith October 29, 2013 at 5:01 am

There are some things just best left alone…hummus, in my opinion, is one of those recipes. I don’t like all the extras added to it. This looks delicious!

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Jenna October 29, 2013 at 5:16 am

I like simple! This hummus looks fab! So smooth and full of good flavor!

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Kristi October 29, 2013 at 5:20 am

I love a good basic hummus recipe.

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Heather October 29, 2013 at 5:32 am

Years ago (15 – 20 years ago, yikes!) my dad started making the most amazing homemade hummus. I’m so glad to see your recipe – it is very similar to his. Nothing compares to a great, simple homemade hummus recipe!

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Becky @ Olives n Wine October 29, 2013 at 5:39 am

I agree on the basic hummus – sometimes I love the extra flavors but other times basic is the way to go! I have a new blender and lots of free time this weekend so I might have to give this a try for a Sunday football snack :)

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Possessionista October 29, 2013 at 5:43 am

Someone taught me a trick if you don’t have the time to make fresh chickpeas, you can use the canned ones but take the skins off and it also tastes better

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ChristineFD October 29, 2013 at 6:12 am

I agree on the dried chickpeas! What are your thoughts on skinning them before processing? I find it to be a PITA but it does make for a lighter hummus.

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Erin | The Law Student's Wife October 29, 2013 at 6:16 am

Everyone needs a classic hummus in their back pocket–I love all the crazy variations (can’t help it!) but nothing beats the original!

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dixya| food, pleasure, and health October 29, 2013 at 6:25 am

original hummus is my all time favorite although flavored ones are nice sometimes.

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Nicole October 29, 2013 at 6:30 am

Amen. Sometimes it’s good to get back to the basics.

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Colleen October 29, 2013 at 6:46 am

Will try, now that I’ve Googled “tahini”. Thanks.

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Meg K October 29, 2013 at 7:03 am

I have been looking for a recipe like this, thank you so much for posting! I plan on making it for my 1 1/2 year old nephew this weekend – he loves hummus :)

Question – roasted or raw tahini? Does it matter? Thanks!

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gwen October 29, 2013 at 7:13 am

Yum. I’m a fan of Paula Wolfert’s hummus recipe, not too different from yours here!

I do use canned chickpeas, but a word of warning: Rinse the liiiife out of those canned chickpeas to avoid a tin taste. Yes, seriously.

For a special occasion, you might rub the skins off each pea–the smoothness can’t be beat! (Not sure if that’s a thing with dried chickpeas?)

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erin @hooleywithaz October 29, 2013 at 7:13 am

i definitely needed this recipe, i’ve been feeling the same way about all the storebought hummus!

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Corey October 29, 2013 at 7:25 am

That looks delicious! So you mentioned Greek yogurt as one of your staples . . .what kind do you buy? I have been eating the little Chobani bite ones lately, but I’m not sure if they as nutritious as other Greek yogurt . . .Thanks! :)

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jenna October 29, 2013 at 2:03 pm

I am in love with Straus organic whole fat greek yogurt. It’s the creamiest Greek yogurt that I’ve found!

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Katy @ Classic Katy October 29, 2013 at 7:31 am

My hummus recipe is similar, and I always keep a batch in the fridge also. I’ve never tried it with dried chickpeas, so I’ll have to give that a shot!

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Alyssa October 29, 2013 at 7:50 am

Amen for good, plain , traditional hummus! I tell everyone that if I had to choose one food to eat forever it would be hummus!

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Gia October 29, 2013 at 7:56 am

Add yogurt to it! It makes it creamier and more protein!

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Joelle (on a pink typewriter) October 29, 2013 at 8:13 am

YUM! Saving this.. my boyfriend is obsessed with hummus.

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Amy @ What Jew Wanna Eat October 29, 2013 at 9:36 am

Dried chickpeas is a must! It’s really not all that hard when you plan ahead. I cringe at canned beans.

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Caroline L. October 29, 2013 at 9:37 am

You are on the right page! I do like the roasted garlic versions, but nothing is better than a classic hummus!

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Averie @ Averie Cooks October 29, 2013 at 9:38 am

It’s beautiful and I think starting with fresh/scratch beans rather than using canned can make all the difference. Total makes for a fresher tasting hummus. Pinned!

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Joanna @ the knit lit twit October 29, 2013 at 9:44 am

I’m so late to the hummus trend, but I’m really getting into it now. I love garlic, but I do want to try out something more simple like this sometime, even just to say I know what ‘true’ hummus is and how to make it!

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Megan October 29, 2013 at 11:00 am

I’ve never made hummus from scratch (usually just buy it at Trader Joe’s), but I think I’ll have to give this a try! Looks amazing!

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Mari @ Living with Purpose October 29, 2013 at 11:54 am

My hummus recipe is very similar to this. Sometimes I add in tofu or Greek yogurt to give it some added creaminess or tangyness, plus a little extra protein! Store bought cannot compare.

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sarah October 29, 2013 at 11:55 am

Love this! Smoked paprika is a staple in our house now. I don’t know how we went without it for so long!

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Dana October 29, 2013 at 12:21 pm

Agree 110%! I love this recipe–it’s perfect!

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lydia902 October 29, 2013 at 1:12 pm

Delicious! Dry chick peas are so much better and really not that hard but require planning times. Unfortunately I discovered peeled chick peas taste even better. It’s time consuming but allows the very best in flavour (that little bit of bitter leaves with the peeling). It’s a good way to find one’s zen, too.

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Coco @ Opera Girl Cooks October 29, 2013 at 2:06 pm

Mmm, I love a good basic hummus. It’s nice to set aside a few of the cooked, whole garbanzo beans, and sprinkle them on top of the finished dish along with the olive oil and paprika.

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Bekah @ She.Walks.In.Freedom October 29, 2013 at 2:29 pm

Yum! Hummus is so great on… everything :) Can’t wait to try this.

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Amanda @ Once Upon a Recipe October 29, 2013 at 2:29 pm

This looks perfect and SO easy. I’ve never made my own hummus. Must change that! I certainly do love the stuff and buy it all the time.

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Leah October 29, 2013 at 2:46 pm

This looks great! How long do you think it will keep in the fridge?

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jenna October 29, 2013 at 5:58 pm

about 5 days!

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Bryony @ Friday Night Dinners -- PDX October 29, 2013 at 6:20 pm

I love all kinds of hummus but I agree with you, there’s something about the basic recipe I always go back to. Thanks for sharing!

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Coty and Mariah@quirksandtwists October 29, 2013 at 6:29 pm

You seriously cannot beat a basic hummus recipe! Love that you use tahini!

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Amanda October 30, 2013 at 9:56 am

Great recipe! I’ve never cooked my own garbanzo beans — looking forward to cooking my own! I’ve heard taking the skin off the beans makes the hummus creamier? What do you think? Ever skin them? It seems time consuming to me.

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DessertForTwo October 30, 2013 at 12:02 pm

Amen! I’m so over store-bought hummus. They always add too much lemon. And then when you look at the ingredients, it’s really just citric acid.

Yes yes yes to this dish! :)

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Imma October 30, 2013 at 2:45 pm

I LOVE hummus!!!!

Thank you for sharing the receipt because I´m going to prepare this everyday! :) haha

and the pictures are perfect!
xx

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Michelle Kennedy October 30, 2013 at 6:02 pm

Well done! I was looking for a basic hummus recipe the other day for my mom and had the hardest time finding one. Thank you!
I love keeping hummus in the fridge for when I’m in a snacking mood. Grab some carrot sticks & snap peas and I’m good. Love fire toasted pita bread with it as well.

-Michelle
Holistic Health Coach

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Kristen October 30, 2013 at 7:05 pm

I have wanted to make homemade hummus for a while and I think I know what I am doing tomorrow now :)

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Christina November 4, 2013 at 7:16 am

Made this hummus for a healthy Sunday brunch after church…absolutely delicious. Nearly upstaged my kale frittata and roast beef with horseradish! Thanks for sharing, Jenna. It’s a keeper!

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Grill Junkie November 4, 2013 at 8:05 am

I agree completely Jenna! There’s nothing quite like pure, earthy, delicious, super basic hummus. Why mess with what’s been perfected and tried and true for thousands of years. Your recipe nails it, and let’s face it, even the best store bought hummus pales in comparison to homemade! I’ll be firing up some grilled salmon steaks tonight along with a batch of homemade hummus. Fire it up! Yum.

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Esther January 21, 2014 at 5:06 am

Question: Are we talking about prepared tahini or tahini paste? Can you please clarify?

Thanks!!

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