With just 5 minutes and basic pantry ingredients, you can make the yummiest Homemade Hummus without tahini. This means that it's nut-free, so it's an option for school and allergy families, and it's just perfect for dunking crackers or spreading on bread.
Place all ingredients into the bowl of a food processor. I prefer to grate the garlic, if using, into the bowl on a fine microplane to ensure that it's evenly distributed.
Blend, stopping to scrape down the sides occasionally, until very smooth.
If your mixture seems thick or you have trouble blending, you can add a bit of water or a drizzle of olive oil.
Serve or store for future use. This pairs well with thinly sliced raw vegetables or crackers or can be spread onto toast or used in a sandwich or a wrap.
Notes
Store in an airtight container in the fridge for up to a week. You can also freeze it in portions in an ice cube tray. It may separate when you thaw it out, but just stir it up vigorously. Use within 3 days once thawed from frozen.
Use a blender for a smoother consistency. You may need to add a few tablespoons of water and/or use the stick that came with your blender (if you have one) to get it going well.
Omit the garlic if you'd like to have a milder flavor.
Rinse and drain canned chickpeas to remove any excess salt.
Stop and scrape down the sides of the food processor to ensure that all of the hummus is well blended.
Add a drizzle of water if needed to make the hummus blend more easily if it's seeming too thick.
Season to taste with salt.
Use plain unsweetened nondairy yogurt or sour cream to make this dairy-free.