Homemade Hummus

Our homemade hummus recipe is simple, quick, easy, gluten-free, dairy-free, plant-based, classic, silky smooth, and creamy.

The secret to a great and easy homemade hummus is simply great quality tahini, chickpeas, freshly squeezed lemon juice and patience blending it in the food processor. It only takes 5 minutes to make; once you've tried our easy hummus recipe, you won't go back to store-bought. Our recipe is so delicious (we've been told that countless times), we would be shocked if you don’t end up making it several times in the first week.

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 soaked and cooked 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 on How 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 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 also make an excellent hummus with canned chickpeas. Our favorite canned chickpea brand for hummus is GOYA. After trying other brands, their 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. There's a common complaint that homemade hummus tastes bitter; that's probably because you must use a good-tasting, good-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.  There is no comparison between bottled and fresh lemon juice, fresh lemon juice has it hands down!
• 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 smooth and creamy hummus 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

1. Step 1:Place Hummus on a plate

2. Step 2:Smooth Hummus in a circular motion

3. Step 3:Spread Hummus all over the plate

4. Step 4:Add olive oil and paprika

5. Step 5:Add fresh chopped parsley

6. Step 6:Garnish with chickpeas

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.
2. 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.
3. Ground cumin can be added to the hummus.
4. Other options for garnish include toasted pine nuts, sumac, chickpeas, or spices such as cayenne or za'atar.
5. 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.

FAQ

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 and drain canned 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 hummus a healthy snack?

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 many nutritional benefits, including protein, Omega-3 Fatty acids, antioxidants, vitamin B, and fiber, to name a few. Hummus contains a balance of carbs, proteins, and fats. There are 60 calories in 2 tablespoons of hummus. Hummus is a great protein-rich snack.

What is the healthiest thing to dip in hummus?

Red pepper slices, cucumbers, tomatoes, 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, and 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 leave out the garlic it will stay fresh for up to a 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 until you reach your desired temperature.

Hummus vs Baba Ganoush

One could say that Hummus and Baba Ganoush are cousins. The main ingredient in Hummus is chickpeas and the main ingredient in Baba Ganoush is eggplant. The remaining ingredients are the same. Both dips are made with lemon juice, tahini, salt, and optional garlic.

The difference is in the preparation and blending method. In Baba Ganoush the eggplant is roasted and mixed by hand. In Hummus, the chickpeas are soaked overnight and cooked, or canned chickpeas are used, and mixed in the food processor.

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
• Roasted Red Pepper Hummus
• Cauliflower Hummus
• Hummus Toast
• 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 looked at me and said: “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), our dad is a purist. He’s been making humus, 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 with you the traditional hummus recipe which we grew up with. Purely 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? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

Home Made Hummus

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• Author: Vicky Cohen and Ruth Fox
• Total Time: 5 mins
• Yield: 2 ¼ cups 1x
• Diet: Vegan

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Description

Our homemade hummus recipe is simple, classic, silky smooth, and creamy. The secret to a great and easy hummus recipe is simply great quality tahini and chickpeas and freshly squeezed lemon juice. It only takes 5 minutes to make, once you've tried our homemade hummus you won't go back to store-bought.

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Ingredients

Units USM Scale 1x2x3x

• 1 - 15oz can of chickpeas, drained ( save the can water), and rinsed- Save the liquid of the can of chickpeas and set aside. You can save a few chickpeas to garnish the hummus.
• ½ cup tahini
• ⅓ cup freshly squeezed lemon juice
• ¼ tsp salt
• ¼ cup of water or the water you saved from the can of chickpeas (also called Aquafaba)
• One small clove of garlic (optional) See Note 5.
• Optional garnishes: chopped parsley, good quality extra virgin olive oil, paprika, chickpeas, or shawarma mushrooms.

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Instructions

1. Combine the chickpeas, tahini, salt, lemon, and water or aquafaba in a food processor and process until smooth and creamy, at least 2 minutes.  Add more water or aquafaba, one tablespoon at a time, for a thinner hummus.
2. To serve the hummus spread on a plate ( see images on the post) and garnish with olive oil. You may also add paprika, chickpeas, and chopped parsley.

Notes

1. Make sure you process the hummus in the food processor for at least 2 minutes to get a really creamy hummus
2. Taste the hummus and adjust salt and lemon to your taste
3. Hummus without garlic will last in the fridge in a container with a tight lid for up to a week. Hummus made with garlic will last 3-4 days.
4. Always use good quality tahini and chickpea and freshly squeezed lemon juice. 
5. We choose not to use any garlic when we make hummus. If you don't like raw garlic you may use roasted garlic instead.
6. To make hummus from cooking chickpeas. Soak dry chickpeas in water and baking soda overnight. The following day, rinse and drain the chickpeas and cook them until soft 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. 

1. This post was originally published on April 17, 2012. We have updated the post with new images and more useful information

• Prep Time: 5 mins
• Category: Dip
• Method: Raw
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 2 tablespoons
• Calories: 60
• Sugar: .7
• Sodium: 64.6
• Fat: 3.9
• Saturated Fat: .5
• Unsaturated Fat: 3.4
• Trans Fat: 0
• Carbohydrates: 5.1
• Fiber: 1.2
• Protein: 2.2
• Cholesterol: 0