This classic hummus recipe is an easy choice for an appetizer, paired with fresh veggies, pita chips or crackers. Keep the ingredients on hand to whip up a batch on a whim!
I hesitate to call this a recipe, but I’m constantly blown away by how many of my friends love hummus, yet have never made their own!
Sure, the store-bought stuff can be addicting, but there’s really no comparison to a fresh, homemade batch of hummus. Lots of fresh-squeezed lemon juice and bitey garlic…not to mention that it comes together in less than 5 minutes!
Most of these ingredients can be found in my pantry/kitchen at any given time, making it a breeze to throw together an afternoon snack or last-minute appetizer. I’ve shared a fall twist on this classic hummus recipe, but there are plenty of other add-ins you can use to give your hummus a special kick. Example- roast a red pepper until skin is blackened, peel and discard seeds, then add the remaining pepper to the ingredients below. Voila: roasted red pepper hummus!
A little chef’s note: Tahini can be hard to find, or you might just be out when the hummus urge hits. Olive oil is a good substitute. I used olive oil in place of tahini for years in this recipe, and loved it just as much! Just use less olive oil than you’d use tahini; I’d estimate 3-4 tablespoons of olive oil per batch, but you can always add it slowly and adjust using more or less as needed. (If you’re in search of tahini, I keep this kind on hand!)
If you’re looking for the perfect appetizer or need to provide a dish for a party, this classic hummus is an obvious choice. Serve it with an assortment of fresh-cut veggies, homemade pita chips (just toast cut pitas in the oven until golden), or store bought crackers and call it a day!