Hummus is undoubtedly one of my favorite snacks. I can eat an entire container of it in one sitting with sliced cucumbers, carrots, or crackers. When I was living in Colombia, it wasn’t something that was readily available like in the U.S., so I ended up making it myself frequently. After numerous modifications to my recipe and a few tips from friends, I’ve come to this great recipe. Feel free to tweak ingredients slightly as you see fit as I mostly eye-ball this one and adjust to taste while I’m making it!
First of all, you’re going to need a food processor or high-speed blender to make your hummus. I use my Ninja Nutri-Pro blender and I love it. It’s small but powerful and the larger cup perfectly fits 2 cans worth of chickpeas.
I used to also have a different model of Ninja blender that I really loved: Ninja Countertop Blender
Another important factor with making great hummus is to have really good quality ingredients. You want fresh lemon juice, not the bottled stuff, because it’s just going to taste so much fresher. Also be sure to have good quality extra virgin olive oil and spices, as well as fresh garlic.
Here are my “secret” tips that make my hummus amazing.
- Don’t throw away the liquid (aquafaba) from the cans of chickpeas! We’ll use it to make our hummus super creamy and smooth. Trust me!
- Don’t waste your money on tahini. I just use sesame seeds and put them in the blender to make a paste before adding the rest of the ingredients. Make your hummus a little more flavorful and nutty by lightly toasting your sesame seeds in a pan for a minute – stir them quickly so they just turn golden brown and don’t burn!
- Add a small amount of sesame oil for even more flavorful. This is my favorite tip of all! It gives your hummus a really intense flavor that I’m just crazy about and I know you will be, too.
Get the full recipe below! Let me know if you try this recipe and subscribe to my page for more recipes and health and wellness-related posts!
The BEST hummus
- Blender or food processor
- 2 cans garbanzo beans/chickpeas, drained *Be sure to reserve the liquid (aquafaba)*
- 2-2 1/2 tbsp sesame seeds toasted or untoasted
- 2 cloves fresh garlic
- 1/2 tbsp sesame oil
- 1 tbsp cumin
- 1/2 tsp paprika
- 2 tbsp olive oil extra virgin
- 1-2 tbsp fresh lemon juice
- 1 tsp salt
- 1 tsp red pepper flakes (optional)
- Add the sesame seeds to your blender or food processor and blend until a slight paste begins to form.
- Add the garlic to the blender and give it a few pulses
- Add the remaining ingredients as well as some of the aquafaba (liquid from the chickpeas) and blend, stirring periodically and adding more of the aquafaba as needed until the mixture is smooth and free of lumps.
- Be sure to taste the hummus as you're blending and add spices as needed to fit your taste!
- Serve with a drizzle of extra virgin olive oil and a dusting of paprika and enjoy with crackers, pita bread, or fresh veggies.