This homemade hummus dip recipe is THE best one you will ever make. It is so tasty, savoury and smooth with the delightful crunch of the roasted chickpeas. You have to try it!!
In all honesty, nothing beats dipping some pitta bread or thick sourdough into this dip. The ideal and most perfect snack or lunch right there.
I know it is all about convenience these days but, making your own Hummus is just the best and takes very little work (and very little washing up)! It is one of those foods that can be so versatile and, I love being creative with it and making all sorts of different kinds. However, today I will be sharing my classic recipe that I rely on again and again.
We always have homemade Hummus dip kicking about in the fridge, it is the perfect snack to tie you over or perfect to indulge in a lunchtime. It takes barely any time to make and, the crunchy chickpeas on top take this Hummus to another level, especially if you have friends or family over. It looks beautiful too!!
How To Make Hummus From Scratch
Hummus is by far one of the easiest things to make… ever. You just have to place all the ingredients in the food processor and blitz for two minutes until you have a creamy and thick consistency.
The trick here is to add texture and, I do that by adding the crispy chickpeas over the top. I roast them in the oven with some olive oil, paprika and salt to achieve that perfect crunch. It is THE dip to make when you have guests over as it is so easy to make in advance.
What To Serve Hummus With
So many different opinions can divide this one. I could eat Hummus with just about everything but, if I had to choose, it would be an open sandwich on a thick slice of sourdough, with a layer of delicious Hummus and some sliced tomatoes. Topped with sea salt and fresh dill, of course. It only takes two seconds to make too. Things do not taste better than that, I guarantee it!!
You can also serve it with some fresh homemade pitta bread or simply with some crisps if you can’t be bothered with anything else. I don’t blame you, but the extra effort is so worth it!
Ready, Set, Eat
You will LOVE this homemade Hummus dip and, I am sure it will become a weekly staple in your fridge too. It is smooth, thick, with a hint of garlic and smokiness from the paprika. I love adding tahini for the slight nuttiness and for the added texture it provides.
Scooping it up with a slice of fresh sourdough bread is my favourite although my hummus to bread ratio is utterly ridiculous, you can barely even see the bread!
With that said, I hope you love it as much as I do!
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Hummus
- Prep Time: 7 minutes
- Cook Time: 10 minutes
- Total Time: 17 minutes
- Yield: Serves 4–6 1x
Description
This Hummus recipe is THE best one you will ever make! It is so tasty, savoury and smooth with the delightful crunch of the roasted chickpeas. You have to try it!
Ingredients
For the Roasted chickpeas (optional but recommended):
- 1 tsp (5g) Olive oil
- 1 tsp (1g) Paprika
- 130g Drained chickpeas
- Salt to taste
For the Hummus dip:
- 360g Drained Chickpeas (approx. 1 1/2 cans)
- 1 Medium garlic clove
- 2 tbsp (20g) Olive oil
- 2 tsp (2g) paprika
- 1 tsp (1g) Dried Parsley
- Juice of 1/2 lemon
- 2 tbsp (20g) Tahini (optional)
- 5 tbsp (40ml) Chickpea water or cold water
- Salt and pepper to taste
To serve:
- Sea salt
- Fresh dill
Instructions
For the roasted chickpeas:
- Preheat the oven to 160C (320F) fan.
- On a lined oven tray, add the 130g of drained chickpeas followed by the olive oil, paprika and salt. Mix around with your hands or spatula.
- Place into the oven for 10 minutes.
For the Hummus:
- Place the ingredients into a food processor and blitz until smooth. This should take around 2 minutes.
- Spread on a plate with a spatula and top with the roasted chickpeas, sea salt and fresh dill.
Notes
Keep any leftover Hummus in an airtight container in the fridge for no longer than 4 days.
Keywords: Homemade Hummus
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