Hummus is a flavorful Middle Eastern bean dip made from chickpeas, lemon juice, and garlic. You can make all kinds of variations from this Basic Oil-Free Hummus recipe.
Begin by draining all liquid from the chickpeas whether they are freshly cooked in an Instantpot or from a can.
Add all of the ingredients to a blender or food processor and process for 1-2 minutes. Blend well to allow the chickpeas to become smooth.
If you don’t have a high powered blender, you’ll need to stop and scrape down sides and stir a few times in between processing. One thing I love about having a Vitamix blender is that it has a tamper to push ingredients down to the blades, so stopping is not necessary.
I personally like my hummus left just a little chunky, but many people like theirs completely smooth. Process until reaching your preferred consistency.
This hummus is delicious on carrot and celery sticks, sandwiches and wraps, baked potatoes, veggie/grain bowls, and even on toast.
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Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.Your Questions Answered
Q: Do I have to use fresh lemon juice? No, bottled lemon juice works fine in this recipe. I’ve even used lime juice with great success.
Q: Can I use canned chickpeas to make this? Absolutely! This recipe calls for 1.5 cups of cooked chickpeas which happens to be the amount in a standard can of chickpeas.
Q: Can I freeze hummus? Yes, you can freeze hummus for up to 6-8 months in an airtight freezer-safe container.