How long does it last?

Store in the refrigerator in a sealed container for up to 3 days

Yes. You can freeze classic hummus for up to 4 months. Freeze the whole batch in a freezer-safe container. You can also freeze individual portions in ice cube molds and transfer them to a freezer bag for storage. Thaw frozen hummus overnight, then give it a thorough stir before serving. Add any of the optional flavors after thawing and stirring.

Do I have to peel the chickpeas?

Nope. Many recipes call for peeling the chickpeas. Here, we skip that extra work and rely on technique and aquafaba for a smooth, creamy dip.

Can I leave out the garlic cloves?

I recommend using garlic cloves. Leaving them out will change the flavor. That said, I would leave out the garlic and double the lemon when I was pregnant and loved it. You do you. :)

Can I leave out the tahini?

Please don’t. Tahini is essential for hummus!

Where can I buy tahini?

Tahini is usually in the peanut butter aisle. If you have trouble finding it, you can order it online .

What if my hummus is too thin?

You can blend a small amount of extra tahini to thicken it.

What if my hummus is too thick?

Add more chickpea liquid, 1 tablespoon at a time to thin it. If you run out of it, you can use ice water instead.

Easy Homemade Hummus + Flavor Variations -

Easy Homemade Hummus

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Make this quick and easy homemade hummus in a food processor with only 6 ingredients.

Author: Mandi
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: about 2 cups 1x
Category: Appetizer
Method: Blend
Cuisine: Middle Eastern

Ingredients

Units Scale

Juice of 1 lemon
2 cloves garlic, peeled
1/4 cup tahini
1 15–ounce can of chickpeas, liquid reserved
2 Tablespoons extra virgin olive oil
1/2 teaspoon kosher salt

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Instructions

Fit the food processor with the chopping blade.
Drain the can of chickpeas over a small bowl. Be careful to save the liquid.
Add the garlic cloves, lemon juice, and salt to the bowl of the food processor and pulse to combine.
Add tahini and 3 tablespoons of the reserved liquid from the chickpeas. Blend until smooth and creamy. Stop and scrape down the sides to get everything blended.
Add drained chickpeas and turn back on.
Drizzle in the olive oil while the food processor is running. Continue to blend until homogenous.
Stop and scrape down the sides of the bowl again.
Turn the food processor back on. Drizzle in some of the reserved chickpea liquid, 1 tablespoon at a time. Slowly add more until it reaches the desired thickness.
Scrape down the sides of the bowl again and blend until it is smooth and creamy. This will usually take 3-5 minutes. It could take longer, depending on the strength of your food processor.
Use a silicone spatula to scrape the hummus into a shallow bowl for serving.
Top with one of the above flavor variations if desired.

Notes

Store leftovers in a sealed bowl in the refrigerator for up to 3 days.
For a traditional topping, add a few whole chickpeas, a generous sprinkle of paprika, and some chopped parsley. Then drizzle with olive oil.

Nutrition

Serving Size: 2 tablespoons
Calories: 62
Sugar: 0.1 g
Sodium: 114 mg
Fat: 4.3 g
Carbohydrates: 4.6 g
Fiber: 1.4 g
Protein: 2 g
Cholesterol: 0 mg

Find it online: https://mandiofthemountains.com/easy-homemade-hummus/