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Overhead view of a plate with hummus garnished with some chickpeas, olive oil, paprika and chopped parsley

Home Made Hummus


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5 from 3 reviews

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.


Ingredients

Units Scale
  • 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.
  • 1/2 cup tahini
  • 1/3 cup freshly squeezed lemon juice
  • 1/4 tsp salt
  • 1/4 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.

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

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