Easy Homemade Hummus you can make at home that takes less than 5 minutes. How to Make the Best Homemade Hummus Recipe that is tasty, smooth, and silky - the best hummus you will ever have. No need to purchase hummus from the store again.

THE BEST HUMMUS RECIPE

INGREDIENTS

2 - 15 oz canned chickpeas (garbanzo beans), drained with liquid reserved
1/3 cup chickpea liquid ^as needed
1/4 cup tahini
1/4 cup olive oil + more for garnish
2 lemons - freshly squeezed juice from the lemons
2 garlic cloves
1 tsp cumin
1/2 tsp salt
1/4 tsp cayenne pepper*(optional)
smoky paprika, for garnish

INSTRUCTIONS

Add all the ingredients to your Vitamix, blender, or food processor and place the lid.
Pulse or puree on high for approximately 1-2 minutes until there is a creamy texture - you want a silky and smooth hummus. Add more chickpea liquid if the hummus appears to clumpy or if you prefer a creamier hummus.
ENJOY
We garnish with a bit of a drizzle of olive oil and a tiny squeeze of lemon juice. Garnish by making a well in the middle of the hummus and fill in the indentations with olive oil and sprinkle with smoky paprika. My kids don’t like the paprika garnish, but it sure does make the hummus look pretty on a party platter.

Serve your Homemade Hummus with crudites and pita chips. We especially like to make homemade pita chips.

PITA CHIPS

INGREDIENTS

2 tbsp grapeseed oil (or olive oil works well too)
1 tsp smoky paprika
1/2 tsp sesame seeds
1/2 tsp sea salt / real salt
2 pita bread loaves, cut into 6 triangles and split in half

INSTRUCTIONS

1. Preheat oven to 375. Line a baking sheet with parchment paper.

2. Combine oil, paprika, sesame seeds, and salt in the bottom of a mixing bowl. Add pita and toss to coat. Lay coated pita on the lined baking sheet.

3. Bake until the pita is crisp and slightly toasted, tossing once — approximately 10 minutes.

SERVE HUMMUS WITH CRUDITES

My kids love homemade hummus with the homemade pita chips because it reminds them of the hummus we ate once on vacation. But they also love to eat hummus with freshly cut crudites or veggies. I take carrots, celery, red and green peppers, sometimes I can locate jicama as well. English cucumbers seem to really go well with freshly made hummus and are much better than a normal cucumber which has way too many seeds.

My children also like to eat homemade hummus with radishes and even better if you can walk out to your own garden and pick a homegrown radish. Homemade hummus is really good with blanched broccoli florets and cauliflower florets. Lastly, one of my husband’s favorite vegetables to eat with hummus is pea pods and snap peas, again so much for the better if they are fresh from a garden.

TIPS

Freshly made Homemade Hummus will last for about one week in your fridge if you keep it in an air-tight container. This homemade hummus recipe can also be frozen if you want to make it ahead for all your summer parties and BBQs.

Use the liquid from the can of chickpeas to make your hummus creamier. You can use water if you do not want to use the liquid from the can of chickpeas or if the thought of using the liquid is not appealing. But, the liquid from the can of chickpeas is actually really healthy and it really does make the hummus creamier.

In addition, this recipe is for my family of five, so if you are by yourself and don’t need as much, simply HALF this recipe and use 1 can of garbanzo beans and half the rest of the ingredients as well. This will give you a small portion of the Homemade Hummus.

Lastly, you do not need a Vitamix to make Homemade Hummus. You can make this Best Hummus Recipe in a blender or a food processor as well. Any small appliance that pulses will work well with the chickpeas. If you are looking for a reason to purchase a Vitamix, this may be the time. I have the Vitamix E310 Explorian Series and it is really my most used small appliance in my kitchen, even more than our microwave.