Best Hummus Recipe

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This is an authentic, delicious and easy hummus recipe that is much better than any store-bought kind. It is made from scratch and requires chickpeas, tahini, garlic, lemon, and olive oil.

Hummus is a Middle Eastern food dip made from mashed chickpeas, olive oil, lemon juice, garlic, and tahini. It is originally an Arabic dish. The word ‘hummus’ literally means chickpeas in the Arabic language.

Why make homemade hummus?

• This is the very best homemade hummus recipe out there. It’s thick, creamy, and full of real, authentic flavor. Plus, it couldn’t be easier to make at home.
• Also, chickpeas are high in protein and served alongside a salad, pita, and tahini – an absolute full meal!!
• Most of the ingredients are easy to find or pantry staples, so you can make this any time of the week.
• Hummus is made using a food processor or blender. Having said that grandmoms used to make it in a large mortar and pestle!
• 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.
• It is also the perfect side to serve with any Middle Eastern main course such as kebabs, skewers, or ground beef.
• And leftover hummus can be kept in an airtight container in the refrigerator for up to 4 days.
• Hummus is also a great party snack with carrot and celery sticks.

Ingredients for hummus

• Chickpeas – Also called garbanzo beans. The quickest way to make hummus is of course to use the canned beans. But traditionally hummus is made with rehydrated dry chickpeas soaked overnight, boiled until soft.
• Tahini – Also known as tahina in Arabic, is made from ground sesame seeds. It’s used very frequently as an ingredient in many Middle Eastern dishes. But it can also be served as a sauce on its own served with other dishes. You will often find it in the dry store aisle alongside peanut butter.
• Garlic – Raw garlic clove in small quantities is subtle in flavor. So no, this does not taste garlicky. And if you like garlic, try adding roasted garlic cloves instead. The flavor is much better.
• Lemon juice – You can use lemon or lime juice and adjust the quantity to suit your preference.
• Olive Oil – Use good quality extra virgin olive oil for hummus. I like to use cold-press olive oil for the best flavor.

Hummus Recipe (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 1/4 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. And 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 Recipe – (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 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 1/4 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. And 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 tsp of za’atar spice in the center over the tahini (optional) – Serve with warm pita bread and cucumber 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 a boiled 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, and a sprinkle of fresh parsley.
• 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.

Tips for success

• 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, they 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. 
• Tahini gives a wonderfully smooth and creamy texture to the hummus and but if not blended well it can make the hummus very thick. The trick is to add water so the tahini and chickpeas are smooth and creamy. 
• The right texture for the hummus is similar to smooth peanut butter consistency.  
• A very thick hummus can be difficult to digest making you feel very bloated. Drinking plenty of water is usually helpful. 

Variations

• Healthy hummus – Tahini and olive oil are very high in fat which can add to the calories in hummus. Try substituting the tahini with Greek yogurt instead.
• Beet Hummus – Add pureed roasted or boiled beet to the prepared hummus. Blend until smooth.
• Carrot hummus – Add pureed cooked or roasted carrots to the prepared hummus. Blend until smooth.
• Avocado hummus – Blend a ripe avocado until smooth, then fold into the prepared hummus.
• Red pepper hummus – Blend a roasted red pepper until smooth. Then, fold it into the prepared hummus.
• Sun-dried tomato hummus – Add 1/4 cup of chopped sun-dried tomatoes to this batch of hummus. 
• Garlic hummus – Add 1/4 cup of roasted garlic to the hummus instead of raw garlic.
• Double tahini hummus – Use 1/2 cup tahini paste instead of 1/4 cup in the recipe.
• Cauliflower hummus – Roast 2 cups of cauliflower florets on a baking tray. Blend into a puree then add to the prepared hummus.
• Cheesy hummus dip  is a wonderful dip with chips and vegetable sticks – add 1/2 cup cream cheese to this hummus
• Hummus with meat – A full meal with hummus served with ground beef, warm pita, and cucumber salad.

Frequently asked questions

Best Homemade Hummus Recipe

Author: Veena Azmanov

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Prep Time: 5 minutes mins

Total Time: 5 minutes mins

Calories: 219kcal

Adjust Servings Here: 8 servings

Description

This is an authentic, delicious and easy hummus recipe that is much better than any store-bought kind. It is made from scratch and requires chickpeas, tahini, garlic, lemon, and olive oil.

Video

Ingredients 

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Hummus with canned chickpeas

• ▢ 15 oz (250 g) Can of chickpeas, drained ((1½ cup) )
• ▢ 1 clove Garlic (minced)
• ▢ 2 tbsp Lemon juice ((up to 4 tbsp))
• ▢ ¼ cup (60 ml) Reserved liquid from the chickpeas
• ▢ ¼ cup (4 tbsp) Tahini paste
• ▢ ½ tsp Salt
• ▢ ½ tsp Pepper powder
• ▢ 4 tbsp (4 tbsp) Olive oil

Hummus with dry chickpeas

• ▢ 1½ cup (250 g) soaked chickpeas ((3/4 cup dried chickpeas) )
• ▢ 1 clove Garlic (small)
• ▢ 2 tbsp Lemon juice
• ▢ ¼ cup Cooking liquid from chickpeas
• ▢ ¼ cup (4 tbsp) Tahini paste
• ▢ ¼ tsp Salt ((taste and adjust))
• ▢ ¼ tsp Pepper powder
• ▢ ¼ cup (4 tbsp) Olive oil

For Garnish (optional)

• ▢ 1 tbsp Olive oil
• ▢ ⅛ tsp Paprika
• ▢ ⅛ tsp Zaatar spice

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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. And 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 1/4 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 1/4 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 tsp of zaatar spice in the center over the tahini (optional) – Serve with pita, and salad.

Recipe Notes & Tips

• 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 they 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. 
• Tahini gives a wonderfully smooth and creamy texture to the hummus and but if not blended well it can make the hummus very thick. The trick is to add water so the tahini and chickpeas are smooth and creamy. 
• The right texture for the hummus is similar to smooth peanut butter consistency.  
• A very thick hummus can be difficult to digest making you feel very bloated. Drinking plenty of water is usually helpful. 

Variations 

• Healthy hummus – tahini and olive oil are very high in fat which can add to the calories in hummus. Try substituting the tahini with Greek yogurt instead.
• Beet Hummus – add pureed roasted or boiled beet to the prepared hummus. Blend until smooth.
• Carrot hummus – Add pureed cooked or roasted carrots to the prepared hummus. Blend until smooth.
• Avocado hummus – blend a ripe avocado until smooth then fold into the prepared hummus.
• Red pepper hummus – Blend a roasted red pepper until smooth. Then fold it into the prepared hummus.
• Sun-dried tomato hummus – add 1/4 cup of chopped sun-dried tomatoes to this batch of hummus. 
• Garlic hummus – Add 1/4 cup of roasted garlic to the hummus instead of raw garlic.
• Double tahini hummus – Use 1/2 cup tahini paste instead of 1/4 cup in the recipe.
• Cauliflower hummus – Roast 2 cups of cauliflower florets on a baking tray. Blend into a puree then add to the prepared hummus.
• Cheesy hummus dip  is a wonderful dip with chips and vegetable sticks – add 1/2 cup cream cheese to this hummus
• Hummus salad dressing – blend together, then pour over salad. 
  • 1/4 cup hummus,
  • 1/4 cup yogurts,
  • 1 tbsp lemon juice 
  • 2 tbsp water. 

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

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

Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov

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