Learn how to make a delicious and creamy hummus with this easy homemade hummus recipe. Discover the secret to achieving a smooth and flavorful hummus that’s perfect for snacking and as a versatile kitchen ingredient.
Table of Contents
Hummus, the creamy and nutritious dip made from chickpeas, tahini, and spices, is not only delectable but also a healthy snack and a versatile culinary component. The good news is, that you can easily prepare hummus in your own kitchen with just a few simple ingredients. In this blog post, we’ll show you how to make your own hummus – it’s quick, easy, and requires minimal ingredients.
What is Hummus?
Hummus is a creamy paste made from chickpeas, enhanced with spices and tahini (sesame paste). It’s a beloved dish in the Middle East, often served as a dip with bread, vegetables, or as a sandwich filling. Hummus isn’t just tasty; it’s also healthy, thanks to chickpeas being a rich source of fiber and protein.
Hummus is also a favorite among vegans since it’s entirely plant-based.
Homemade vs. Store-Bought
While it’s convenient to grab hummus from the store, many commercially available hummus varieties can’t quite match the quality of homemade hummus. They often lack the delightful creaminess of the homemade version, and the taste may leave much to be desired. What’s more, the unnecessary additives like preservatives and acidifiers can be a drawback. Additionally, 90% of store-bought hummus is prepared with rapeseed or sunflower oil and contains only a small amount of sesame paste for cost-effectiveness. However, hummus with a generous amount of tahini and high-quality olive oil tastes better!
Making hummus at home is uncomplicated – all you need is a powerful food processor or blender and a handful of ingredients. Personally, I prefer using canned chickpeas for the sake of time-saving.
Of course, you can use dried chickpeas, but you’ll need to soak and cook them as per the package instructions before using them in hummus.
The only ingredient that may occasionally be challenging to find is tahini paste. Typically, you can find it in the Oriental products section of your local grocery store. Alternatively, using sesame seeds and a powerful food processor, you can make your own tahini paste following this homemade tahini paste recipe.
Tip
Peeling Chickpeas
Here’s my best tip: peel the chickpeas for an exceptionally creamy hummus texture. It’s crucial for achieving that creamy consistency! Chickpeas have a thin, nearly transparent skin that easily peels off with gentle pressure.
Removing these thin skins and retaining only the tender chickpea flesh results in a smoother and silkier hummus texture.
However, peeling chickpeas can be time-consuming and perceived as tedious. You can use unpeeled chickpeas if you’re short on time or wish to skip the effort. The hummus will still taste delightful, though the texture might not be as creamy.
So, it’s a matter of personal preference and the time you’re willing to invest. Try both variations and decide which one you prefer. When I prepare a small batch of homemade hummus, I like to take the time to peel the chickpeas because I love the creamier texture. But I skip the peeling if I make a large batch for a party!
Peeling is done as follows: Rinse a can of chickpeas thoroughly under cold water, drain, and gently press each chickpea between your thumb and index finger. The pesky skin is gone!
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Ingredients
See recipe card for quantities.
Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner! → Watch the recipe video to see how easy it is to make at home! 🤓
WASH CHICKPEAS: Drain the chickpeas using a strainer over a bowl, preserving the chickpea brine (aquafaba). Rinse the chickpeas thoroughly with cold water. Tip: Peel the chickpeas for a creamier texture (optional but recommended).
BLEND: Add the chickpeas, aquafaba, tahini, olive oil, lemon juice, garlic, and spices to a food processor or blender. Blend the ingredients until you achieve a smooth and creamy consistency. If the hummus is too thick, add some water, aquafaba, or lemon juice to reach the desired texture.
SERVE: Taste and adjust the seasoning to your preference by adding more salt, lemon juice, or spices if desired. Transfer the hummus to a bowl and optionally garnish with olive oil, paprika, cayenne pepper (my favorite), and chopped parsley. Serve & enjoy!
Don’t have a food processor? You can still make homemade hummus using an immersion blender. Just make sure to add a bit more water or aquafaba to the recipe to help with blending.
What to Serve with Hummus?
You can pair various sides with hummus to turn it into a complete snack, appetizer, or even a main meal. Here are some suggestions:
- Turkish Flatbread: The crisp and soft flatbread complements creamy hummus perfectly.
- Homemade Bread: Bake your own bread to serve with hummus. Choose bread that pairs well with the hummus flavor, such as whole-grain or nut bread.
- Pita Bread: A popular choice for dipping into hummus. Cut the pita into triangles or quarters for easy dipping.
- Veggie Sticks: Celery, carrots, bell peppers, and cucumbers are excellent fresh and healthy accompaniments to hummus. Cut the veggies into strips for dipping.
- Buddha Bowls: Incorporate hummus into a colorful Buddha Bowl. Combine it with various vegetables, such as roasted or grilled veggies, tofu, nuts, quinoa, and fresh herbs.
- Wraps: Spread hummus on tortillas, fill them with your choice of ingredients (e.g., roasted butternut squash/sweet potato, falafel, salad), and roll them into wraps!
- Appetizer Platter: Serve hummus on an appetizer platter with a selection of cheese, olives, dried fruits, and crackers – perfect for parties.
Feel free to experiment with your own ideas!
Variations
You can experiment with various ingredients to give your hummus a unique taste.
- Garlic – use roasted garlic to achieve a more intense flavor.
- Herbs – incorporate fresh herbs like cilantro or basil for a fresh touch.
- Spices – enhance your hummus with paprika, sumac, curry powder, onion powder, cayenne pepper, or pepper flakes to give it a special kick.
- Sun-Dried Tomatoes – blend in sun-dried tomatoes for added flavor.
Storage & Freezing Instructions
Hummus can be stored in the refrigerator in an airtight container for about 3-5 days. Before serving, give it a quick stir to restore its smooth consistency.
You can freeze hummus to prolong its shelf life. Transfer the hummus into a freezer-safe container and label it with the date. Frozen hummus can last for up to 3 months in the freezer. When you’re ready to use it, thaw the hummus overnight in the refrigerator. Stir it before serving to restore its creamy texture. Note that the texture may be slightly different after freezing, but it should still taste delicious.
More Hummus Recipes
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📖 Recipe
Homemade Hummus
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Ingredients
- 1 cup cooked chickpeas, ½ can (15 ounces)
- ¼ cup aquafaba, drained water of the chickpeas
- ¼ cup tahini
- 2 tablespoon olive oil
- 1 lemon, only juice
- 1 small clove garlic, roughly chopped
- ½ teaspoon ground cumin
- ¼ teaspoon salt, or more to taste
Instructions
- Drain the chickpeas using a strainer over a bowl, preserving the chickpea brine (aquafaba). Rinse the chickpeas thoroughly with cold water. Tip: Peel the chickpeas for a creamier texture (optional but recommended).
- Add the chickpeas, aquafaba, tahini, olive oil, lemon juice, garlic, and spices to a food processor or blender.
- Blend the ingredients until you achieve a smooth and creamy consistency. If the hummus is too thick, add some water, aquafaba, or lemon juice to reach the desired texture.
- Taste and adjust the seasoning to your preference by adding more salt, lemon juice, or spices if desired. Transfer the hummus to a bowl and optionally garnish with olive oil, paprika, cayenne pepper (my favorite), and chopped parsley. Serve & enjoy!
Notes
- Store: Hummus can be stored in an airtight container in the refrigerator for about 3-5 days.
- Aquafaba is the liquid from canned chickpeas and makes the hummus extra fluffy.
- The quickest way to make hummus is with canned chickpeas. You can also use dried chickpeas, but you’ll need to soak and cook them following the instructions on the packaging before using them for hummus.
Equipment
Nutrition
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I added some walnuts
This recipe is quick and easy and tastes great. I have it for lunch with veggies.
Happy to hear, Maryanne! 🥰
First time I’ve made this recipe and I must say. It was easy to follow, tasted great and just the right size portions. Will make this again 😊
Aww so happy to hear! Thank you for your feedback, Mel! 🥰
Delicious and versatile hummus! I’ve made it many times exactly as written and it’s wonderful, but it’s also very easy to modify ingredients to suit personal preference if desired.
So glad to hear, Elle! Thank you for your lovely comment! 💕
The best hummus that I have ever made. Everyone that I give it to love it. I make it every week due to demand from my family😀
I am thrilled to hear that, Elaine! Thank you so much for letting me know! 💕
Tried it as my first hummus, and it tastes really good! Thsnks for the recipe!
So happy you liked the recipe, Leoncie!
I actually wanted to follow recipe fully, however I recommend doubling the amount of garlic (small head for 250gr chickpeas is too little) which I ended up adding at the end
But great recipe! I’m especially thankful that you gave amounts of chickpeas and tahini in grams as well, which I really needed for measurement
So glad you like my hummus recipe! ❤️
Hi! I would like know if you can store this and how long. Thank you.
Hi Verónica, as written in the blog post, you can store the hummus for up to a few days (3-4) if stored in the refrigerator.
This was way too salty for us. I ended up doubling the recipe (but not the salt) and it was delicious. And I did not mix up tsp and tbl. I put less than 1 tsp because it seemed like too much. We make hummus pretty often and I try different recipes.
Hi Lindsay, I am so sorry you had such a negative experience making my recipe! It seems that you like your food less salty than average. To prevent this from happening again, I recommend starting with only a little salt and adjust it to your own taste. Unfortunately, everyone’s taste is a bit different. Glad to hear you could still save it with the double amount of ingredients. ❤️
Absolutely delicious! Thx 🙂
Thank you for letting me know, Nina! ❤️
Thanks
I’m experimenting with making homemade hummus and this was my first try. It’s very tasty.
Hi Barbara, I am happy that you like my hummus! I have some other hummus variations on my blog, make sure to try them out too! =)