Homemade Hummus

Our homemade hummus recipe is simple, classic, silky smooth, and creamy. The secret to a great and easy hummus is simply great quality tahini, chickpeas, and freshly squeezed lemon juice. It only takes 5 minutes to make; once you've tried our easy hummus recipe, you won't go back to store-bought. In fact, if you don't make several batches of hummus in the first week you try the recipe, we'll be shocked.

If you’ve ever shopped for hummus at the grocery store, you know how many different brands and varieties there are. There are so many flavor combinations and options it’s a little overwhelming! Do you want to know a secret, though?

Hummus is actually really simple to make at home. We’re talking 5 minutes, a few ingredients, and just like that, you have the creamiest, dreamiest hummus ready for serving with your favorite pita, tacos, veggies, or crackers! Move over store-bought hummus, because our hummus dip is the best.

Watch Our Homemade Hummus Recipe Video

What is Hummus?

Hummus is a creamy Mediterranean dip made from chickpeas (garbanzo beans) pureed with tahini (sesame paste), lemon ( Freshly squeezed), salt, and garlic (optional). That's it! The word Hummus also means chickpeas in Hebrew as well as in Arabic.

Hummus Ingredients

• Chickpeas. You can use canned chickpeas or soak and cook dried chickpeas.
• Tahini. This paste is made from ground sesame seeds and is similar in texture to peanut butter or nut butter.
• Freshly Squeezed Lemon Juice.
• Salt.
• Aquafaba. Bean water. The liquid you find inside canned chickpeas or the liquid from cooking dry chickpeas. You can also use water.
• Garlic. This is optional (in our opinion). Garlic hummus is one of the more traditional flavors, but we prefer it without.
• For Garnish. Chopped fresh parsley, a drizzle of olive oil (good quality extra virgin olive oil), and a sprinkle of paprika, sumac, zaatar, seasoned chickpeas, or shawarma mushrooms.

How to Make Hummus

Simply combine your ingredients in a food processor and blend until it becomes smooth and creamy. This takes a few minutes, and you may need to add a tablespoon or two of aquafaba if you prefer your hummus thinner.

Tips to Make the Best Homemade Hummus

Once you have a homemade hummus process down, it’s super simple! There are a few tips to keep in mind for the best-tasting version. Here’s what we’ve learned after years of making our own easy hummus recipe!

• Use good quality chickpeas. The best hummus recipe is made from dry chickpeas that have been soaked overnight and cooked on the stovetop or Instant Pot. You can make an excellent hummus with canned chickpeas. Our favorite canned chickpea brand for hummus is GOYA. After trying other brands, GOYA chickpeas always yield the best results. We are not getting paid to say that ( in case you were wondering) 😉
• Use great quality Tahini. Our favorite brands are Soom, Al Arz, Mighty Sesame, and 365 Brand. Some people complain that their homemade hummus tastes bitter; that's probably because they are using poor-quality tahini.
• Fresh lemon juice: we can't emphasize enough the importance of using freshly squeezed lemon juice when making hummus at home. Please, please forget about the bottled stuff! The difference in flavor is palpable.
• Aquafaba. Aquafaba is the water found in a can of chickpeas or the water remaining after cooking dried and soaked chickpeas. Add aquafaba or water to achieve the desired hummus consistency.
• Food Processor. If you are after a really smooth and creamy hummus then you must process all the hummus ingredients in the food processor for a few minutes until silky. Alternatively, you may use a mortar and pestle for a more rustic and chunkier hummus.

How to Plate Hummus

What to Serve with Homemade Hummus

Eat hummus as a delicious dip with pita bread, crackers, or raw veggies such as carrots, cucumbers, tomatoes, celery, bell peppers, etc. Add it to wraps, tacos, sandwiches, rice bowls, falafel, flatbread, and even pizza. I love to layer hummus, freshly diced tomatoes from the garden, feta, and a drizzle of balsamic glaze on a pita or wrap for lunch.

Variations

1. We used canned chickpeas. If you want to try soaking your own here's how: Soak dry chickpeas in water and baking soda overnight. The following day rinse and drain the chickpeas and cook them either in a pot of water or in an Instantpot (multicooker, electric high-pressure cooker). Once cooked follow the hummus recipe. The hummus comes out with a very creamy texture. If you make the hummus while the chickpeas are still warm, you are in for a treat. Warm hummus is out of this world delicious, especially served with a warm pita.
2. Ground cumin can be added to the hummus.
3. Other options for garnish include toasted pine nuts, sumac, chickpeas, or spices such as cayenne or za'atar.
4. Non-traditional hummus recipes include red pepper hummus, which you can make by adding roasted red peppers to the food processor, Roasted Beet Hummus, or this chocolate hummus recipe.

Frequently Asked Questions

Do You Need to Peel Chickpeas Before Making Hummus?

No. You may have noticed that some chefs and bloggers suggest peeling chickpeas before making hummus. We don't think it is necessary at all, plus who has time for that? We don't have a sous chef helping me in the kitchen, do you? You can make a really creamy and smooth hummus without having to remove the skins of the chickpeas. The secret to the creamiest hummus is simple, process the chickpeas, tahini, and lemon for a few minutes in the food processor with a little aquafaba (water from the can of chickpeas) or water.

However, if you are inclined to peel or remove the skins of canned chickpeas, this is how to peel chickpeas:

1. Rinse chickpeas
2. Pat them dry
3. Place chickpeas on a clean kitchen towel and gently rub them
4. Most of the skins should come off, but few may remain and you will need to remove them manually one by one. Chickpeas have thin skin that can be easily peeled off.

Is eating hummus good for you?

Hummus is made from chickpeas (also known as garbanzo beans), tahini (ground sesame seeds), garlic, and lemon juice all drizzled with extra virgin olive oil. These ingredients have so many beneficial nutritional benefits, including protein, Omega-3 Fat, antioxidants, vitamin B, and fiber just to name a few. Hummus contains a balance of carbs, proteins, and fats. There are 60 calories in 2 tablespoons of hummus we can say that eating hummus is good for you and works well as a protein-rich snack.

What is the healthiest thing to dip in hummus?

Red pepper slices, broccoli, or carrot sticks are all excellent choices.

How do you know when hummus has gone bad?

You may notice that the hummus has started to separate, contains mold growth, has an off-putting odor or strange color. These are all signs that your hummus has gone bad.

How to Store Leftover Hummus

Keep your leftover hummus in an airtight container in the refrigerator for up to four days. If you left out the garlic it will keep for up to one week.

Can I freeze hummus?

Yes. Freeze hummus in an airtight container for up to three months. Thaw at room temperature or in the refrigerator. Mix well before eating.

Can hummus be left out?

Yes, temporarily. It does not contain ingredients that spoil quickly. If you are serving hummus at a party, it can be left out for the duration and won't suffer any ill effects. After the party ends, hummus should be refrigerated to prevent it from spoiling.

Can hummus be warmed up?

Yes. Microwave it for twenty to thirty seconds at a time, stirring in between, until you reach your desired temperature.

Can hummus cause gas?

Yes. For all the reasons any bean dish may cause gas, hummus may also.

Other Middle Eastern Food Recipes

• Fattoush Salad
• Watermelon Feta salad
• Tabbouleh (Tabouli) Salad
• Deconstructed Hummus
• Cheese Sambusek
• Maamoul
• Semolina borekas
• Knafeh

Other Hummus Recipes

• Homemade Hummus
• Roasted Beet Hummus
• Chocolate Hummus
• Hummus and Grilled Vegetable Pizza
• Red Pepper and Harissa Hummus
• Chipotle Hummus and Roasted Vegetable Tacos
• Warm Deconstructed Hummus
• Shawarma Mushroom Hummus Recipe

The Story Behind This Hummus Recipe

A few years back, our parents visited us and we went food shopping. Our dad was, as he usually likes to do, browsing the aisles, looking at every shelf and every product. As we get to the refrigerated section, he stops and stares at an entire wall of humus containers. He picks up a roasted red pepper one, looks at it, makes a face, and puts it down. He Picks up a black bean one and does the same. A couple of minutes later, he looks at me and says: “Why do they call this hummus? This isn’t hummus”. He shakes his head, turns around, and walks away.

Most of you probably think he was overreacting, right? Well, not really.

See, when it comes to food (especially food he grew up eating), my dad is a purist. He’s been making humus himself, by hand, since he was a kid. No fancy ingredients. Just chickpeas, tahini, lemon juice, salt, and a mortar and pestle. That’s it. Anything other than that, as far as he’s concerned, is not called humus.

So to stay true to our roots, we are sharing the traditional hummus recipe we grew up with. Unadulterated... minus the mortar and pestle!

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If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe or do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

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Did you like our hummus recipe?

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe or do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

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