Classic Hummus


Classic Hummus

Mike Nadelman
This is a fast and easy classic hummus recipe. It’s versatile, delicious and can be used as a dip or spread in just about anything. This homemade hummus is the freshest, tastiest hummus you’ve ever eaten. Once you make it, you’ll never go back to store-bought. Its high in fiber and really good for you.
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Prep Time 3 minutes
Total Time 10 minutes
Course Side Dish
Cuisine Israeli, Vegan, Vegetarian
Servings 8 Servings



  • Add all the ingredients to your Vitamix or high-powered blender and secure the lid. Remove the lid cap and insert the tamper.
  • Turn the blender on high for 30 seconds (or more for a creamier texture) and use the tamper to push the hummus into the blades. Add more chickpea liquid (aqua-faba), if desired, for a softer hummus.
  • Add the hummus to a serving plate and garnish with olive oil, paprika and fresh parsley.



The hummus will last for up to a week in the fridge, if kept in a sealed container. You can also freeze the hummus in sealed containers for future use, then just thaw as needed. It's actually one of the most common foods I meal prep on a regular basis as it's so easy.
Don't forget that you can also make tahini yourself (rather than buying in the store). Double the amount of tahini in toasted sesame seeds (careful not to burn them)
The Vitamix blender I use is the Vitamix Ascent 3500 - and I love it!
1 cup of dried chickpeas = 3 cups of soaked chickpeas = approx 30 ounces canned chickpeas
Try adding more raw garlic and some cooked garlic to add that "bite" that garlic lovers crave.
You can add Avocado to make this hummus creamier and reduce the carb count.
Tried this recipe?Let us know how it was!

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