Do you know how much a good homemade hummus recipe is worth? Pair it with bread or toast, vegetables, chips, sandwiches, or a myriad of other dishes… the possibilities are endless. This recipe is super easy and very healthy. Give it a try and thank us later!
Creamy hummus recipe
Vegans, vegetarians, and omnivores alike can enjoy the tasty plant-based protein in this creamy hummus recipe. Especially in the heat of summer, this hummus is the perfect way to incorporate the benefits of legumes into your diet without feeling heavy or too full. Try it with carrot and cucumber sticks, or maybe some soft, warm pita bread.
- 1 ½ cups boiled chickpeas or canned chickpeas
- 1 Tbsp lemon juice
- 1 Tbsp tahini
- 2 Tbsps Italica Extra Virgin Olive Oil
- 1 clove garlic
- ⅛ tsp ground cumin
- ⅛ tsp salt (if you prefer your meals with less salt, you can skip the salt)
- ½ cup water
This homemade hummus recipe is truly quick and easy! All you need is a blender or food processor in order to create a smooth and creamy texture.
If you’re using canned chickpeas, you’ll first want to strain them and wash them thoroughly in cold water in order to remove any preservatives. If you are boiling them, soak them overnight in water (around 10 hours) and let them simmer on the stovetop for two hours.
When all of your ingredients are ready, add them to the blender or food processor, chickpeas first.
Blend for five minutes or so, until the mixture is homogeneous, thick, and smooth. Refrigerate and serve cold.
Store leftovers in an airtight container and enjoy for up to a week.
Garnish your hummus with a drizzle of extra virgin olive oil for a touch of elegance. And if you like a little heat, sprinkle it with some hot paprika and you’ll get our spicy hummus.
Black bean hummus recipe
Had enough classic hummus? Give the recipe another twist with black beans. The best part? It’s just as simple, quick, and easy as “the classic” version.
- 1 ½ cups boiled or canned black beans
- ⅓ cup black tahini
- ⅓ cup Italica Olive Oil
- 4 Tbsp freshly squeezed lemon juice (juice of 1 large lemon or 2 smaller lemons)
- 1 tsp garlic powder
- 1 tsp salt
- ¼ tsp cumin
- ¼ cup water
The only difference between the black bean hummus recipe and the classic is the ingredients. The process is exactly the same: thoroughly blend all the ingredients until you get a uniform mixture.
Again, add all the ingredients to a blender or food processor—except the water. This is important!
Start blending. When you see a homogeneous mixture without lumps, add the water and blend again.
Got that perfect, smooth, lump-free mixture? Your black bean hummus is ready! So easy. Add a drizzle of olive oil on top for a little more flavor, and voilà! Enjoy.
Remember to refrigerate your hummus in an airtight container and consume it within a week.
The amount of water you add depends on how creamy you want your hummus. In general, ¼ cup of water should be enough, but you can add a little more if you want a slightly creamier texture.
What’s so special about a good hummus?
Hummus is a healthy food because it contains nutrients, minerals, and vitamins that are crucial for our diet. If you’re a vegetarian or vegan, the excellent plant-based protein from chickpeas can help you keep your macronutrients balanced. This clean source of protein is also a powerhouse for athletes, and much better for your muscles than most highly processed protein powders out there.
If you suffer from hypertension, you’ll find hummus to be a great ally, as it is low in harmful fat yet has a beneficial level of healthy fatty acids. Long story short, hummus is a healthy choice for everyone. Bursting with nutrients, it helps pregnant women fill nutrient gaps in order to care for both mother and baby. And it even helps to produce serotonin, which makes it a perfect comforting snack in times of stress, anxiety, and depression.
Ideal for any occasion, hummus is one of our all-time favorite foods. Now that you’ve seen how easy it is to make and pair with almost anything, give it a try and let us know what you think of our recipes!