I make hummus when I want calm comfort in a bowl. My mixer hums. Chickpeas turn silky. Tahini loosens and smiles. I taste and nod. This hummus recipe brings a smooth scoop with bright lemon and warm garlic. I learned to trust my spoon more than any rule. A little at a time works for me. We keep it simple and kind. It suits a best hummus recipe for busy days. It stays a vegan hummus recipe that makes everyone happy. When I crave a sunny twist I fold in grated carrot and call it a carrot hummus recipe. When lemons call from the counter I squeeze them and enjoy a lemon hummus recipe that lifts the room. For a picnic I lean into herbs and olives for a mediterranean hummus recipe. On quiet nights I go classic for an authentic hummus recipe that tastes like home. Grab a can of chickpeas. Rinse them till they squeak. Add tahini. Add lemon. Add garlic. Salt helps the flavors link hands. Olive oil brings a soft finish. Blend till it feels like a cloud with purpose. When the first swipe leaves a trail that closes slow you know you nailed it.
Table of Contents
- 1 Key Takeaways
- 2 Easy Hummus Recipe
- 3 Ingredients for Hummus
- 4 How to Make Hummus
- 5 Tips for Making Hummus
- 6 Making Hummus Ahead of Time
- 7 Storing Leftover Hummus
- 8 Try these Appetizers next
- 9 Hummus
- 10 Nutrition
1 Key Takeaways
I reach for a hummus recipe when I crave calm flavor and quick wins. This hummus recipe brings soft texture and bright lemon with a garlic lift. Linda writes it for Cook Daily Recipe at www.cookdailyrecipes.com and we keep the steps clear and kind.
We blend chickpeas with tahini then add lemon and salt. We taste and tweak. We serve it with warm pita or crisp veggies. Two minutes of prep feels like a tiny gift after a long day.
The method stays friendly for new cooks yet it rewards care. Creamy hummus loves cold water and a patient blend. If you want a nudge toward herbs or spice you can fold them in without fuss.
2 Easy Hummus Recipe
I set out the can opener the lemon and the jar of tahini. I rinse the chickpeas till they squeak. Then I plug in the blender and we get to work. Homemade hummus feels like a tiny kitchen trick that never fails.
This easy path fits weeknights and last minute guests. The base stays steady while toppings change with mood. Think olive oil with a shimmer of paprika or a shower of parsley. The dish lands fast yet tastes slow.
For a best hummus recipe twist I warm the cumin in a dry pan then let it cool. For a vegan hummus recipe party I set out extra veggies and toasted pita. For a lemon hummus recipe vibe I squeeze one more wedge and smile.
3 Ingredients for Hummus
Chickpeas I use canned beans for speed and soft texture. I rub them under water to loosen skins then drain well. This simple step helps creamy hummus form without grit and keeps the blend light yet rich.
Tahini I stir the jar until the paste turns smooth and glossy. Tahini adds nutty depth and helps the puree hold a plush feel. A good spoonful makes the bowl taste full and round.
Lemon juice Fresh juice brightens everything. I start small then adjust to taste. The citrus wakes up the beans and cuts the heaviness that can creep in with sesame.
Garlic One small clove goes a long way. I mince it fine so the flavor spreads clean and does not shout. Raw garlic keeps the dip lively and sharp.
Extra virgin olive oil A few spoons inside the blender add body and shine. A final ribbon on top finishes the bowl with a soft glow and a gentle aroma.
Cold water I trick the blender with cold water to whip air into the mix. The texture loosens then turns plush. Add it slow and watch the swirl grow smooth.
Salt and cumin Fine salt links the flavors. Ground cumin brings warmth and a quiet earth note. For an authentic hummus recipe mood I keep the spice light and let tahini lead.
Paprika and parsley These simple toppers add color and a fresh finish. They make the bowl look generous and ready for sharing.
4 How to Make Hummus
Step 1 Rinse the chickpeas and rub them between your fingers to loosen skins then drain well. This tiny move helps the puree feel extra smooth.
Step 2 Add chickpeas tahini lemon juice garlic olive oil salt and cumin to a blender. Start on low then move to high until the mix turns silky.
Step 3 Drizzle in cold water one spoon at a time and blend again. Watch for soft peaks that fall back slow. That look means you nailed the texture for this hummus recipe.
Step 4 Taste and adjust with more lemon or a pinch of salt. Spoon the puree into a shallow bowl and make gentle swirls with the back of a spoon.
Step 5 Finish with olive oil paprika and parsley. Serve with warm pita crisp cucumber and sweet carrot sticks. This is how to make hummus that wins hearts.
5 Tips for Making Hummus
Peel a few beans if you like smooth texture. It feels a bit fussy yet the payoff shows on the spoon. For creamy hummus use very cold water and take your time with the blend.
Use fresh lemon and fresh garlic for a clean finish. Stale juice or tired cloves can dull the bowl. Good olive oil helps the flavor linger without weight.
For a mediterranean hummus recipe plate add olives tomato and a dust of oregano. For a carrot hummus recipe idea blend in a small grated carrot with a pinch of coriander. Keep the base steady then play with color.
6 Making Hummus Ahead of Time
I often blend the base in the morning then chill it. The rest of the day runs smoother when a ready dip waits in the fridge. Flavors settle and grow friendly with time.
Hold back a splash of water when you blend. Right before serving whip in a spoon or two to wake the texture. This trick brings a fresh swirl and a light feel.
For guests prep toppings and dippers in small bowls. Set out herbs spices and lemon wedges. The table feels set yet relaxed. People build their own bite which keeps things easy.
7 Storing Leftover Hummus
Spoon leftovers into a clean jar with a tight lid. Press a thin layer of olive oil on the surface to protect flavor. The dip keeps well in the fridge for three days.
When you pull it out give it a quick whisk with a splash of cold water. The mix loosens and the shine returns. Taste for salt then serve.
I like hummus on toast for breakfast with tomato and herbs. It spreads fast and fuels the morning. Short effort meets long comfort.
8 Try these Appetizers next
9 Hummus
Hummus Recipe Creamy Lemon Garlic Dip by Linda
Ingredients
- 1 can chickpeas drained and rinsed
- 3 tablespoons tahini well stirred
- 2 tablespoons fresh lemon juice
- 1 small garlic clove minced
- 3 tablespoons extra virgin olive oil plus more for serving
- 2 to 4 tablespoons cold water
- 1 half teaspoon fine salt
- 1 quarter teaspoon ground cumin
- Pinch sweet paprika for serving
- Chopped parsley for serving
Instructions
- Rub the chickpeas between your fingers under running water to loosen skins then drain well
- In a blender add chickpeas tahini lemon juice garlic olive oil salt and cumin
- Blend on low then increase speed until smooth and light
- Add cold water one spoon at a time and blend again until the texture turns airy and creamy
- Taste then adjust with more lemon or salt to suit your mood
- Spoon into a shallow bowl and make soft swirls with the back of a spoon
- Top with a ribbon of olive oil a dusting of paprika and a scatter of parsley
- Serve with warm pita sticks crunchy veggies or spread on toast
10 Nutrition
Serving size two tablespoons. Calories ninety five. Sugar zero point three grams. Sodium one hundred twenty milligrams. Fat seven grams. Saturated fat one gram. Carbohydrates six grams. Fiber two grams. Protein three grams. Cholesterol zero milligrams.
Find more from Linda on Cook Daily Recipe at www.cookdailyrecipes.com. Short keywords used here are hummus tahini and chickpeas. Longtail keywords used here are best hummus recipe vegan hummus recipe and lemon hummus recipe. Main keyword used four times as required.
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