I have been making hummus for about a decade now; I buy it from grocery stories; order it at restaurants; find it at farmer’s markets and food trucks. So I feel confident when I say I am a hummus expert, and have finally cracked the code on what it takes to make the best classic hummus. The issue that I have always had, is that my hummus dries out after a couple days in the fridge. And what good is making hummus from scratch, when you can only really enjoy it day of?? It turns out, that the secret to creating the best classic hummus, is leaving an ingredient out. The resulting dip is light, fluffy, spreadable, and delicious, day after day after day.
A happy accident led me to the discovery of this recipe for the best classic hummus. One of my good friends, who has been quarantining with us, has to follow an oil-free diet for health reasons. So one day, when I was whipping up a fresh batch, I left out the olive oil, and used water instead. And I was SHOOK—as the cool kids say. All these years, I thought loads and loads of good olive oil were key to successful hummus, but it turns out, only one teaspoon will do the trick!
Another tip for making the best classic hummus, is using chickpeas that you soak and boil yourself, instead of canned. My preferred method, is soaking 16oz of dried chickpeas over night, then boiling them on the stove with a little baking soda, or cooking them in my Instant Pot. There are tons of recipes out there if you need a starting point; and I HIGHLY encourage you to take the plunge and learn how to make your own, they are so much better than the canned chickpeas.
The Best Classic Hummus
Yields 2-3 cups
3 cups cooked chickpeas
1 lemon- juiced, and 1/2 zested
4 large cloves garlic
1/4 cup tahini
1/2 t. salt
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. freshly ground pepper
1/2 t. dried dill weed
1/4-1/2 cup water- as needed
1 t. olive oil
1. Add all the ingredients to your food processor in the order listed, minus the water and olive oil.
2. Pulse a few times, then drizzle in a splash of water, continuing to pulse, adding a spoonful of water at a time. Once the hummus is spinning smoothly, but is still thick, let the food processor run, pausing once or twice to scrape down the edges.
3. When the hummus is completely creamy, drizzle in the olive oil, and let the food processor run for another minute or two.
4. Enjoy the hummus as a dip, on avocado toast, on sandwiches, in wraps, instead of mayo for tuna salad, or as a base for roasted veggie bowls.
5. Store any leftovers in an airtight container in the fridge for up to four days.