This is the best authentic hummus recipe. Smooth, creamy, and much better than anything you will buy at the store. It can be made in 5 minutes using canned chickpeas or from scratch using dry chickpeas and I'll show you both methods. Serve it on its own with pita or alongside other dishes like tahini, kebabs, shawarmas, falafel, and salads for a complete meal.
Table of Content
Hummus is originally an Arabic dish. The word 'hummus' literally means chickpeas in the Arabic language.
In our home, Thursday is our meatless day. So, I make hummus or falafel almost a few times a month. Served with salad, tahini sauce, and pita bread for a complete meal. Sometimes I even make hummus with ground beef which is a very popular Lebanese dish
What is hummus?
Hummus is Middle-Eastern street food or fast food served as a spread, dip, sauce, or condiment. No mezze is complete without hummus! The truth is there are so many different ways to serve hummus.
Hummus can be eaten as an appetizer, side dish, or as a main course. Often restaurants will serve hummus at the beginning of a meal before the main course or along with the main course. In the middle east, hummus and tahini sauce are condiments served with every meal.
Hummus is made with cooked chickpeas, tahini, lemon juice, and garlic. A very simple but versatile recipe.
Why make homemade?
- Chickpeas are high in protein and served alongside a salad, pita, and tahini - an absolute full meal!!
- The best thing about this recipe is that it uses standard hummus ingredients that you probably already have in your pantry.
- The other great thing about hummus is that it is vegetarian, vegan, and gluten-free. So, it is the perfect meal, or snack for everyone. But, it can be served alongside bread, as well as with the main courses such as kebabs, skewers, or ground beef.
- I have two hummus recipes. This is an authentic recipe made with olive oil. And, I also have a healthier hummus that uses yogurt.
- A very versatile recipe with many variations such as garlic hummus, red pepper hummus, sun-dried tomato hummus, etc.
Ingredients and substitutes
- Chickpeas - The quickest way to make hummus is of course to use the canned hummus. But traditionally hummus is made with rehydrated dry chickpeas soaked overnight, boiled until soft.
- Tahini - also know as tahina in Arabic is made from ground sesame seeds. It's used very frequently as an ingredient in many middle eastern dishes but also as a sauce on its own served with other dishes.
- Garlic - Raw garlic in small quantity is subtle in flavor so not this does not taste garlicky.
- Lemon juice - While I have given you the amount needed for this recipe it is a personal taste. You can add less or more to suit your preference.
- Olive Oil - This has got to be a good quality olive oil that you enjoy eating. I like to use cold-press olive oil for the best flavor. If you don't have good quality olive oil you can also make my creamy homemade hummus using Greek yogurt.
Hummus with canned chickpeas
- Drain the can of chickpeas and reserve some liquid to use in the hummus.
Pro tip - You must use cooked chickpeas for this recipe. If you don't have canned, follow the other method for making hummus from scratch below. - In a food processor, add garlic, chickpeas, lemon juice, salt, and pepper. Pulse for 30 seconds to a minute.
Pro tip - Add ¼ cup of the reserved liquid from the chickpeas if necessary to blend smooth. BUT do not add too much liquid just yet as we still need to add the oil and tahini. - Next, add the tahini and olive oil. Blend for two full minutes. If necessary add a tablespoon or more of the reserved chickpea liquid.
Pro tip - The olive oil emulsifies making the hummus light and creamy similar to whipping mayonnaise. - Taste and adjust seasoning. Add more salt, pepper, or lemon juice as necessary.
Hummus from scratch - dry chickpeas
- The previous day - Soak chickpeas in a large bowl with plenty of water. Leave to soak for 8 to 10 hours – overnight is best. Wash and drain well. Set aside.
- Cook the chickpeas with a slice of onion, garlic, and a pinch of baking soda.
- Stovetop method - Put them in a large pot and top with fresh water about an inch higher than the chickpeas. Bring the pot to a boil then lower the heat to gently simmer for two hours or until the chickpeas are tender making sure there is always enough liquid in there.
- Slow cooker - Add presoaked, drained, chickpeas to the slow cooker and top with cold water making sure you have at least an inch of water above the chickpeas. Place the slow cooker on low and let cook overnight for 8 to 10 hours until they are tender and can be mashed with your fingers.
- Instant-Pot Method - Add the presoaked, drained, chickpeas into an instant pot. Pour enough water so it comes at least 2 inches above the chickpeas (make sure not to fill past the max line in your instant-pot). Close the lid, seal, and pressure cook for 20 minutes. Leave to cool and release naturally. Open when it's ready.
- In a food processor, add garlic, chickpeas, lemon juice, salt, and pepper. Pulse for 30 seconds to a minute.
Pro tip - Add ¼ cup of the reserved liquid from the chickpeas if necessary to blend smooth. BUT do not add too much liquid just yet as we still need to add the oil and tahini. - Next, add the tahini and olive oil. Blend for two full minutes. If necessary, add a tablespoon or more of the reserved chickpea liquid.
Pro tip - The olive oil emulsifies making the hummus light and creamy similar to whipping mayonnaise. - Taste and adjust seasoning. Add more salt, pepper, or lemon juice as necessary.
How to serve hummus
- Spoon hummus on a shallow plate. Use the back of the spoon to spread the hummus on the plate and create a swirl effect in the smooth hummus.
- Add some olive oil over the hummus (and tahini sauce). Garnish with a sprinkle of paprika.
- Place a teaspoon of zaatar spice in the center over the tahini (optional) - Serve with warm pita, and salad.
What do you serve with hummus?
If you eat hummus here locally you will find that they have lots of serving options that go with hummus. Quick interesting and a great way to try different options every time you eat hummus.
- Hummus Tahini - just with a drizzle of tahini and sprinkle with paprika which is the way we like it.
- and Hummus with chickpeas and tahini so the same as above with a few whole cooked chickpeas as a garnish. Ideally, just save a few at the beginning of the recipe to use as garnish.
- Hummus with Ful - Ful is broad beans or fava beans spiced with cumin, garlic, and spices. Very delicious on its own. I prefer to have that on the side, not over my hummus. If you ever get a chance you must try it. It's absolutely delicious.
- Hummus with boil egg - my husband grew up eating hummus for breakfast and so hummus with boiled eggs makes a complete hummus bowl for him.
- A few hummus places I know serve hummus over shakshuka!! Yup. So you have shakshuka on the bottom of the bowl and topped with a huge dollop of hummus, drizzled with tahini and a side of salad.
- Some other condiments used to prep hummus here are zaatar spice (a very middle eastern herb) cumin, paprika, tahini, and even a spicy lemon juice drizzle.
- A place that sells good hummus usually will have an option of falafel on the side. I cannot tell you why but the two just go together. I love having a bowl of hummus, salad, and tahini on the side when I make my homemade falafel.
Delicious sides with hummus
- Baba ganoush or Lebanese eggplant salad
- Avocado salad, beet salad, or chickpea salad
- Shawarma chicken, Ground beef kebabs,
Frequently asked questions
How long will this hummus keep?
Homemade hummus will keep in the fridge for up to 5 days. It is best to store it well wrapped making sure to the cling wrap touches the surface to prevent a skin. (similar to how to cover custards)
How do you eat hummus?
This hummus recipe is great on its own with pita bread.
You can use it as a sandwich spread instead of mayonnaise or mustard. Add a few tablespoons of yogurt to make a hummus dressing for your salad.
Can I add more flavor to this hummus recipe?
Authentic hummus when done properly is finger-licking good. But you can certainly add a few more things to zag things up. Sprinkle some cumin or paprika powder. My favorite is a sprinkle of zaatar spice. You can add a few tablespoons of Greek yogurt and I did in my creamy hummus.
Can I reduce the oil?
The olive oil emulsifies making the hummus light and creamy similar to whipping mayonnaise. If you don't want to use oil you can use Greek yogurt as I have done in this healthier hummus recipe
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Printable Recipe
Best EVER Hummus with Tahini
Print Pin Rate Share by Email Share on FB Save Grow Difficulty: Easy
Calories: 219kcal
Adjust Servings Here: 8 servings
Description
This is the best authentic hummus recipe. Smooth, creamy, and definitely better than anything you will buy at the store. It can be made in 5 minutes using canned chickpeas or from scratch using dry chickpeas and I'll show you both methods.
Video
Ingredients
Hummus with canned chickpeas
- 15 oz (250 g) Can of chickpeas, drained (1½ cup)
- 1 clove Garlic minced
- 2 tablespoon Lemon juice (up to 4 tbsp)
- ¼ cup (60 ml) Reserved liquid from the chickpeas
- ¼ cup (4 tablespoon) Tahini paste
- ½ teaspoon Salt
- ½ teaspoon Pepper powder
- 4 tablespoon (4 tablespoon) Olive oil
Hummus with dry chickpeas
- 1½ cup (250 g) soaked chickpeas (¾ cup dried chickpeas)
- 1 clove Garlic small
- 2 tablespoon Lemon juice
- ¼ cup Cooking liquid from chickpeas
- ¼ cup (4 tablespoon) Tahini paste
- ¼ tsp Salt (taste and adjust)
- ¼ teaspoon Pepper powder
- ¼ cup (4 tablespoon) Olive oil
For Garnish (optional)
- 1 tbsp Olive oil
- ⅛ teaspoon Paprika
- ⅛ teaspoon Zaatar spice
Instructions
Hummus using canned chickpeas
- Drain the can of chickpeas and reserve some liquid to use in the hummus. Pro tip - you must use cooked chickpeas for this recipe. If you don't have canned follow the other method for making hummus from scratch below.
- In a food processor add garlic, chickpeas, lemon juice, salt, and pepper. Pulse for 30 seconds to a minute.Pro tip - Add ¼ cup of the reserved liquid from the chickpeas if necessary to blend smooth. BUT do not add too much liquid just yet as we still need to add the oil and tahini.
- Next, add the tahini and olive oil. Blend for two full minutes. If necessary add a tablespoon or more of the reserved chickpea liquid.Pro tip - the olive oil emulsifies making the hummus light and creamy similar to whipping mayonnaise.
- Taste and adjust seasoning. Add more salt, pepper or lemon juice as necessary.
Hummus from scratch (with dry chickpeas)
- The previous day - Soak chickpeas in a large bowl with plenty of water. Leave to soak for 8 to 10 hours – overnight is best. Wash and drain well. Set aside.
- Cook the chicpeas with a slice of onion, garlic and pinch of baking soda. Stovetop method - Put them in a large pot and top with fresh water about an inch higher than the chickpeas. Bring the pot to a boil then lower the heat to gently simmer for two hours or until the chickpeas are tender making sure there is always enough liquid in there.Slow cooker - Add presoaked, drained, and washed chickpeas to the slow cooker and top with cold water making sure you have at least an inch of water above the chickpeas. Place the slow cooker on low and let cook overnight for 8 to 10 hours until they are tender and can be mashed with your fingers.Instant-Pot Method - Add the presoaked, drained, and washed chickpeas into an instant-pot. Pour enough water so it comes at least 2 inches above the chickpeas (make sure not to fill past the max line in your instant-pot). Close the lid, seal, and pressure cook for 20 minutes. Leave to cool and release naturally. Open when it's ready.
- In a food processor add garlic, chickpeas, lemon juice, salt, and pepper. Pulse for 30 seconds to a minute.Pro tip - Add ¼ cup of the reserved liquid from the chickpeas if necessary to blend smooth. BUT do not add too much liquid just yet as we still need to add the oil and tahini.
- Next, add the tahini and olive oil. Blend for two full minutes. If necessary add a tablespoon or more of the reserved chickpea liquid.Pro tip - the olive oil emulsifies making the hummus light and creamy similar to whipping mayonnaise.
- Taste and adjust seasoning. Add more salt, pepper or lemon juice as necessary.
How to serve hummus
- Spoon hummus on a shallow plate. Use the back of the spoon to spread the hummus on the plate and create a swirl effect in the smooth hummus.
- Add some olive oil over the hummus (and tahini sauce). Garnish with a sprinkle of paprika.
- Place a teaspoon of zaatar spice in the center over the tahini (optional) - Serve with pita, and salad.
Recipe Notes
- The trick to making creamy hummus is to ensure the chickpeas are well cooked. they should be soft otherwise they blend into a grainy mixture. Some canned chickpeas are best skinned to prevent the grainy texture.
- Whether you use canned or home-cooked chickpeas make sure to drain them well otherwise it won't blend to a smooth paste. Once it is a paste consistency you can add liquids to lighten the hummus.
- Garlic is a wonderful addition to hummus but too much can overpower the flavor so be careful.
- To make garlic hummus - I like to add ¼ cup roasted garlic to my hummus. This is perfect to serve with pita chips and vegetable sticks.
- Cheesy hummus is a wonderful dip with chips and vegetable sticks - add ½ cup cream cheese to this hummus
- Red pepper hummus - add 1 cup roasted, peeled, and pulsed roasted red peppers to this batch of hummus.
- Sun-dried tomato hummus - add ¼ cup chopped sun-dried tomatoes to this batch of hummus.
- Hummus salad dressing - blend together, then pour over salad.
- ¼ cup hummus,
- ¼ cup yogurts,
- 1 tablespoon lemon juice
- 2 tablespoon water.
Nutrition Information
Calories: 219- kcalCarbohydrates: 16.1- gProtein: 6.7- gFat: 15.2- gSaturated Fat: 2.1- gPolyunsaturated Fat: 13.1- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 1- mgSodium: 282- mgPotassium: 0- mgFiber: 15.2- gSugar: 2.7- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Sarah Walker Caron (Sarah's Cucina Bella)
The way you describe good hummus -- light and velvety -- is so alluring. My favorite hummuses have been that way (though many store hummuses here are too thick and tangy fro my tastes). I can't wait to try your recipe!
Veena Azmanov
Thanks Sarah. I agree store bought hummus is not usually made light and velvety. If you try my recipe, please let me know what you think.
Marisa Franca @ All Our Way
Hummus is something I could eat until I'm blue or green in the face. It goes so well with veggies or flatbread. I do like your tips and tricks for making the perfect hummus. I'm putting chickpeas on my grocery list now.
Veena Azmanov
It so does Marisa. Always a treat with cut up veggies and flat breads. You must try and let me know what you think. Thanks
Molly Kumar
This looks absolutely delicious n I wish I could scoop some hummus with those falafel balls. I love making them with dry beans too as they taste so much better 🙂
Veena Azmanov
Thanks Molly. I love hummus and Tahini with my Falafel too!
swathi
I have made hummus using pre-made mix and chickpeas as too lazy to make from scratch. But your post tempted me to try from scratch. I bet this one will be best . Good Humus is great a bowl of chips. yum.
Veena Azmanov
The premade version has chickpea flour Swathi - not the best representation of hummus. You must try the real chickpeas. Canned is ok too. I think you will love this one.