Ready to make the Best Homemade Hummus? Grab a can of chickpeas, your food processor, and a few other key essentials. Making your own hummus is way easier than you might think. It also tastes much more authentic, creamier, and richer than any kind you'll bring home from the store. So let's dig in!
It's no secret that I am a chickpea fan. Those little protein rich nuggets are absolutely delicious in my Chickpea Cucumber Feta Salad and Mediterranean Bean Salad.
But my absolute favorite way to enjoy chickpeas is when I make this 8 ingredient, creamy and velvety smooth homemade hummus.
This recipe is ridiculously easy, and comes together in a flash. It uses canned chickpeas, which DON'T NEED TO BE PEELED-- woo hoo🥳! The skins actually get folded into the purée. In fact, you'll barley notice them at all.
I make this homemade hummus recipe often because it's so easy, doesn't take a lot of time, and tastes so fresh and flavorful. From pretzels, bagel chips and crisp veggies, to wraps and warm pita bread, this simple creamy smooth hummus pairs well with them all.
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👪Why you'll love it
| Easy and economical- With the price of prepared hummus (and practically everything else) these days, making this simple homemade recipe is the way to go; plus it tastes so much better! Healthy dip alternative- No dip is perfect in the calories department, but hummus is at least one you can feel good about. It's protein and vitamin rich, and way better for you than indulging in ranch dips and processed cheese. Kid approved- Homemade hummus makes a healthy after school snack, and is also a great way to sneak in some veggies. Serve it with baby carrots, bell pepper strips, or crunchy celery. You can also make my kid-friendly Bumps on a Log recipe with it! So fun! |
🥘Ingredients
- tahini- this is a sesame seed paste that adds a nutty flavor to the hummus; I like Soom brand, which I buy from Amazon. Tahini needs to be stirred very well before using as the paste tends to separate from the oil in the jar
- fresh lemon juice- freshly squeezed is a must for best taste and quality
- olive oil- extra virgin olive oil is best
- fresh garlic- only 1 clove is needed; mince this for best flavor
- ground cumin- found with other traditional spices in the store, cumin adds richness and spice
- salt- just a little is needed to accentuate flavors; I typically use sea salt, but table salt also works
- canned chickpeas- you will need one can; drained
- paprika- this is sprinkled on top for added flavor and a pop of color (not pictured above)
See recipe card for quantities.
🔪Instructions
- Step 1: Purée the tahini and lemon juice until the mixture has a whipped consistency.
- Step 2: Add the olive oil, minced garlic, cumin and salt; blend until smooth.
- Step 3: Add half of the chickpeas; blend until smooth. Then add the other half and repeat.
- Step 4: Add a little cold water or aquafaba (juice from the chickpea can) to thin the mixture and make it smoother.
Hint: The mixture will be thick, so it's helpful to have a scraping spatula. Pause the food processor occasionally and use the spatula to push the contents back down into the mixture as needed.
🥣Substitutions
- Chickpeas - if you prefer to use dried chickpeas for this recipe, soak them ahead of time and then boil them until they're soft and mushy before using
📖Variations
- Garlic hummus - simply use additional cloves of garlic in the recipe to suit your taste; you can also roast them ahead of time for a richer flavor
- Everything hummus - sprinkle some everything seasoning on top for added flavor and crunch; this is really good with bagel chips
Craving a hummus with sweet and smoky flavor? See Roasted Red Pepper Hummus!
🍽Equipment
- good quality food processor or high speed blender
- citrus juicer and sieve
- garlic press
- measuring cups and measuring spoons
- colander
- rubber scraping spatula
- spoon
🍶Storage
Store homemade hummus in an airtight container for up to 1 week. Keep refrigerated.
💭Top tip
Avoid the temptation to put all the ingredients in at once into your food processor. This recipe really doesn't take a lot of time, and you will get the best hummus when you follow the steps. The tahini's consistency also comes out much better when it's whipped first with the lemon juice.
🗨️FAQ
While some recipes can be found without it, in order to get a taste that's similar to store-bought, you need tahini. Tahini adds a slight nutty taste and I personally think hummus tastes much better with it.
The key to creamy hummus is blending the ingredients well and long enough in a good quality food processor or high speed blender.
You can freeze it for up to 3 months, but I generally don't recommend it as it tends to get dry in the freezer (even when properly sealed). You can add a thin layer of olive oil to the top before freezing to help seal in moisture, but keep in mind that's adding extra calories and fat. Extra oil will also affect the consistency and flavor.
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
Best Homemade Hummus is great for party trays. Here are some other dips for parties:
📋Recipe
Best Homemade Hummus
Equipment
- good quality food processor or high speed blender
- citrus juicer and sieve
- garlic press
- measuring cups
- measuring spoons
- colander
- rubber scraping spatula
- spoon
Ingredients
- ¼ cup tahini stirred well before measuring
- 1 large lemon juiced
- 3 tablespoon extra virgin olive oil divided
- 1 clove fresh garlic minced
- ½ teaspoon ground cumin
- ½ teaspoon sea salt
- 1 can (15 oz) canned chickpeas drain, but do not rinse; there's no need to peel; reserve a few chickpeas for garnish
- 2 tablespoon cold water
- 1 teaspoon paprika for garnish
Instructions
- In a food processor, blend tahini and lemon juice for 2 minutes; pause to scrape down sides as needed.
- Add 2 T olive oil, minced garlic, cumin and salt. Blend for 1 minute; pause again as needed to scrape down sides.
- Drain the chickpeas. Add half to the food processor and blend for 1 minute. Scrape down the sides and then add the other half. Blend for 1 more minute.
- Add 2 T cold water. Blend for another 2-3 minutes or until the hummus is smooth.
- Transfer mixture to a container. Form a well in the center with a spoon; fill with paprika and top with reserved chickpeas. Then drizzle remaining 1 T olive oil in a circular motion on top.
- For best taste, refrigerate a minimum of 1 hour before serving.
Barbara K says
A quick and easy and tasty variation of hummus.
Kitchen Ready Betty says
Yes, and so much more delicious!