This easy hummus recipe is fabulous served with a bit of feta cheese and kalamata olives or on a vegetable platter. It’s a great high-protein appetizer or light lunch.
It kind of blows my mind that so many people buy hummus out of the refrigerator case. But then it occurred to me that maybe it’s because that’s the only hummus they’ve ever had. Maybe they don’t know how easy it is to make!
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Case in point:
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Recently, my son came home with a friend of his. They were hungry, so he decided to make a batch of this easy hummus. His friend was in awe. “You can make your own hummus?” She had no idea this was a possibility. All she’d ever known was the store-bought, plastic tubs of hummus.
She didn’t realize hummus was made from garbanzo beans.
And of course, once it was made, her comment was not surprising: “I can’t believe it’s that easy!”
Not to mention, friends, how much less expensive it is to make your own hummus! Protein-packed homemade hummus is a college student’s dream.
I can’t believe it’s that easy hummus recipe
The first time I had hummus it was homemade by a woman who was hosting a toddler playgroup at her home and she graciously shared her easy hummus recipe. Eons ago.
I’ve been using that easy hummus recipe ever since.
I daresay, that was before hummus was even sold in most stores, so at the time, if I wanted to have it again making it was my only option. (And that toddler I was attending with? Official adult!)
I love this hummus recipe served with a bit of feta cheese, kalamata olives, and sliced tomatoes. If you love high-protein hummus as much as we do, be sure to try this spicy hummus recipe and this roasted red pepper hummus.
★ Did you make this easy hummus recipe? Don’t forget to give it a star rating below! ★
Easy Hummus Recipe
- Drain beans, reserving some liquid.
- Measure all ingredients except salt into the bowl of a food processor.
- Process until smooth, adding a little more lemon juice, some of the reserved liquid, or water if necessary. (My husband thinks it’s too lemony if I use lemon juice; I like it that way – this totally depends on your preference.) Add salt to taste. Store in fridge.
To use dry garbanzo beans in this easy hummus recipe:
- Soak one pound of beans overnight, making sure they’re covered by about 4″ of water. Drain and rinse beans. Put beans in a stock pot, again covering them with about 4″ of water. Gently boil for about an hour or until beans are soft. Drain. Use four cups of cooked beans in recipe and freeze the rest for next time.