How To Make The Best Homemade Hummus Recipe

Hummus is a versatile and beloved Middle Eastern dip made primarily from blended chickpeas, tahini (sesame seed paste), olive oil, lemon juice, and garlic. Its creamy texture and rich, savory flavor make it a popular choice for a variety of culinary uses. Whether served as a dip with pita bread and fresh vegetables, used as a spread on sandwiches and wraps, or incorporated into salads and bowls, hummus adds a nutritious and delicious element to any meal. Rich in protein, fiber, and healthy fats, hummus is not only tasty but also a wholesome addition to a balanced diet. With numerous variations that include ingredients like roasted red peppers, sun-dried tomatoes, and herbs, hummus offers endless possibilities for flavor exploration and culinary creativity. You will often find it and served alongside a salad, pita, and tahini and falafel for a light Mediterranean lunch but it is also the perfect side to serve with any Middle Eastern main course such as kebabs, skewers, or ground beef.

Why is this the best hummus recipe?

Authentic Flavor: This recipe uses traditional ingredients like tahini and fresh lemon juice, providing an authentic and rich flavor that captures the essence of classic Middle Eastern hummus. Creamy Texture: The combination of chickpeas and tahini, along with the right amount of olive oil and water, creates a perfectly creamy and smooth texture that is both satisfying and versatile. Nutritional Benefits: This hummus is packed with protein, fiber, and healthy fats, making it a nutritious option that can contribute to a balanced diet. The ingredients used are whole and minimally processed. Versatility: Classic hummus is incredibly versatile. It can be used as a dip, spread, or even a component in other dishes like wraps, salads, and grain bowls. Its familiar flavor pairs well with a wide range of foods. Easy to Make: The recipe is straightforward and can be made quickly with a few simple ingredients. It doesn’t require any special equipment beyond a food processor, making it accessible for home cooks of all skill levels. Customizable: While it’s perfect as-is, this recipe also serves as a great base that can be easily customized. You can add ingredients like roasted red peppers, sun-dried tomatoes, or spices to create your own unique variations while maintaining the integrity of the classic flavor.

Step-by-step: 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 dehydrated 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.

Creative 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.