This easy chickpea hummus recipe is creamy, smooth, and packed with flavor! If you are looking for an easy snack or appetizer - you've come to the right place! Let's dig in...
For the Hummus Base:
30ozChickpeas , also called garbanzo beans, drained and rinsed
6TablespoonsWatermore or less to reach your desired consistency
2 teaspoonsSesame oil, optional
3TablespoonsLemon juice, more or less to taste
2clovesgarlic, or 2 tsp of prepared minced garlic
1teaspoonKosher Salt, fine
1/8teaspooncayenne pepper, optional, more or less to taste
For the OPTIONAL Garnishes:
2teaspoonsExtra Virgin Olive Oil
1/4cupGrape tomatoesred, yellow, and/or orange
1/4cupBell peppersred, orange, and/or yellow
Add all of the hummus ingredients, except the garnishes into the food processor or blender. Process until smooth and creamy, about 1 minute. If needed, add additional water to thin out the hummus as desired.
Taste and adjust the salt, cumin, cayenne, and red (chili) pepper flakes to your desired taste preference.
Top with desired garnishes and a drizzle of olive oil.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Hummus is naturally a gluten-free food. To keep it gluten-free, be sure to serve with gluten-free pretzel chips, crackers, pita triangles, or serve with a vegetable tray for an incredible hummus platter.
For a sesame-free recipe, omit the sesame oil. Add olive oil or additional water in its place.
For vegan and dairy-free, replace the feta cheese with your favorite vegan cheese or omit the cheese altogether.
The nutritional value (and Weight Watchers Points Values, have been calculated using the basic recipe. Adding toppings, garnishes, and drizzles of olive oil will alter these values.
Loaded Greek-inspired Hummus - This is the style pictured. Add diced yellow, orange, and red grape tomatoes, Kalamata olives, green olives, red and yellow bell peppers, minced parsley, reserved chickpeas, and a sprinkling of feta cheese. Drizzle with a small amount of extra virgin olive oil and a dusting of red chili flakes.
Pine Nut Hummus- Omit the cumin and cayenne from the original recipe. Garnish with toasted pine nuts and a sprinkling of minced parsley.
Roasted Red Pepper Hummus - Add about 3/4 cup chopped jarred roasted red peppers, reserving some for garnish.
Spicy Hummus- increase the cayenne pepper to about 1 teaspoon. Start slowly blending between each addition until you achieve your desired spice level.
Caramelized Onion Hummus - Add about 1/2 cup of caramelized onions to the recipe - be sure to reserve some for garnish. Pulse until smooth. Garnish with reserved caramelized onions and minced parsley.
Olive Tapenade Hummus- Add 1/2 cup of Kalamata olives to the recipe. Blend to desired consistency. Garnish with additional Kalamata olives. Sprinkle with fresh parsley and a drizzle of extra virgin olive oil.
Roasted Garlic Hummus- Omit plain garlic and add 4 cloves of roasted garlic. Garnish with additional minced roasted garlic and a drizzle of extra virgin olive oil.
Spinach and Artichoke Hummus- Add an 8-oz package of frozen chopped spinach which has been thawed & squeezed dry. Then add 1/3 cup chopped artichoke hearts which have been drained well.
Sesame-Free Hummus - Omit the sesame oil and replace it with additional water or a drizzle of olive oil.