Classic hummus is a staple dish in Mediterranean cuisine, loved for its creamy texture and rich flavor. Made primarily from chickpeas, tahini, lemon, and garlic, this dish is not only healthy but also incredibly versatile. It’s perfect for summer because it can be served cold, as a light appetizer, or as a dip with fresh veggies and pita bread. Hummus is rich in plant-based protein, fiber, and healthy fats, making it a refreshing, nutritious option for outdoor picnics, barbecues, or as a snack to beat the heat.
Recipe Helper’s: Author’s Recommendations
Don’t buy these if you already have one in great condition; however, if you don’t, these are some of the best products you will require to prepare a yummy classic hummus dip and spread.
- Food Processor [Cuisinart 14-Cup Food Processor]
- Tahini Paste [Soom Foods Ground Premium Tahini Paste]
- Extra virgin olive oil [Colavita Extra Virgin Olive Oil]
- Paprika spice [McCormick Smoked Paprika]
- Garlic press [OXO Good Grips Garlic Press]
- Lemon squeezer [Zulay Metal Lemon Squeezer]
- Pita bread warmer [Cast Elegance Pizza Stone for Oven or Grill]
How to Make the Yummiest Classic Hummus Dip for Summer Snacks
Course: AppetizersCuisine: MediterraneanDifficulty: Easy4
servings10
minutes10
minutes200
kcalA creamy, smooth Mediterranean dip made from chickpeas, tahini, lemon juice, garlic, and olive oil. This easy-to-make, nutritious hummus is perfect for summer, offering plant-based protein and healthy fats. Serve it chilled with pita bread or fresh veggies for a refreshing, flavorful appetizer.
Ingredients
1 can (15 oz) chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
1/4 cup tahini
2 tbsp extra virgin olive oil
Juice of 1 lemon
1 clove garlic, minced
1/2 tsp ground cumin
1/4 tsp salt (adjust to taste)
2-3 tbsp water (as needed for consistency)
Paprika and additional olive oil for garnish
Fresh parsley (optional)
Directions
- If using canned chickpeas, drain and rinse them well. If using dried chickpeas, make sure to cook them until soft.
- In a food processor, combine the chickpeas, tahini, lemon juice, garlic, cumin, and salt. Process until the mixture is smooth.
- While the food processor is running, slowly drizzle in the olive oil and continue to blend. Add 2-3 tablespoons of water, 1 tablespoon at a time, until you reach your desired consistency.
- Taste the hummus and adjust the seasoning if necessary, adding more salt, lemon juice, or garlic as desired.
- Transfer the hummus to a serving bowl, drizzle with additional olive oil, and sprinkle paprika on top. Garnish with fresh parsley if desired.
- You can serve the hummus immediately or refrigerate it for an hour to let the flavors meld.
Notes
- For an extra smooth texture, peel the chickpeas before blending.
- Add a pinch of cayenne pepper for a spicy kick.
- Customize your hummus by adding roasted red peppers, olives, or sun-dried tomatoes on top.
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Most Frequently Asked Questions [FAQs]
Yes, you can use dried chickpeas. Just soak them overnight and cook until soft before blending.
You can substitute tahini with smooth peanut butter or cashew butter, though it will alter the taste slightly.
Yes, hummus freezes well. Store it in an airtight container for up to 3 months. Thaw in the fridge before serving.
If your hummus is too thick, add more water or olive oil while blending until you reach the desired consistency.
Yes, you can use a blender, but you may need to stop and stir it more frequently to get a smooth consistency.
Try adding roasted garlic, herbs like parsley or cilantro, or spices like smoked paprika or harissa for more flavor.
Serve hummus with pita bread and fresh veggies like cucumber and carrots, or use it as a spread for sandwiches and wraps.
Homemade hummus can be stored in the refrigerator for up to 5 days in an airtight container.
