If you’ve ever wondered how to make hummus from scratch, this easy recipe is for you! It is surprisingly simple to make a creamy Homemade Hummus right in your own kitchen. You’ll never eat store bought again!
Easy Homemade Hummus
You guys know that I am a tex-mex girl at heart but lately, I’ve been into light refreshing Mediterranean flavors.
There is nothing like a creamy, luscious, warm and fluffy hummus. It’s seriously a game changer in the hummus world. It’s great for an appetizer, perfect slathered on avocado toast for an extra punch of protein or served along side my Greek Turkey Meatball Gyros.
With back to school season coming up, I wanted to make sure you guys were armed with easy snack ideas for both you and the kiddos!
What is Hummus?
Hummus is a dip, spread, or savory dish that is super popular in the Middle East. It is made from cooked, mashed chickpeas that are pureed in a blender or food processor with tahini, lemon juice and garlic.
Hummus is incredibly healthy for you! First off, it’s great for plant based diets because they are loaded with protein. Chickpeas are rich in fiber, which may promote weight loss. They are also rich with nutrients that are known to reduce inflammation, can help lower cholesterol and reduce the risk of cancer. It’s an easy item to add to your diet and the benefits of it are huge!
What You’ll Need
No excuses. One of the best parts about hummus is that most, if not ALL, of the ingredients used for this recipe can already be found in your pantry. You just have to use them. I guarantee once you start making your own, you won’t be able to stop!
- Chickpeas – Chickpeas, also known as garbanzo beans, are the star of this creamy mediterranean dish.
- Tahini – This nutty paste is made from toasted sesame seeds. It adds a creamy element to hummus that takes it over the top. Be sure it’s a high quality tahini like this.
- Garlic – I’d recommend using fresh whole cloves, not pre-minced garlic because those tend to taste different.
- Olive Oil – Use a high quality olive oil that has been cold pressed. I used a couple tablespoons that I puree with the chickpeas and also like to add a drizzle on top when serving hummus for that extra pop of flavor.
- Cumin – Not an original ingredient to hummus but I love the depth of flavor it brings this dish.
- Lemon Juice – Fresh lemon juice is just the thing to brighten things up.
- Salt – This one should be a given. Always have salt nearby when you’re cooking to make sure dishes are properly seasoned. I use sea salt.
- Cold Water – I use this trick with my energy bites. Adding water to your hummus can smooth out a thick hummus and make it creamy and luscious! Add 1 tablespoon at a time until you reach your desired texture.
These are the main ingredients for hummus, however this list does not include garnishes on top. And let’s be real, garnishes not only look pretty but they can also add so much flavor. Some of my favorite garnishes are: a drizzle of olive oil, chopped parsley, toasted pine nuts, toasted chickpeas or a dash of smoked paprika.
How to make the Best Hummus
To make your own hummus from scratch, just follow the below:
- Drain and rinse chickpeas in or colander with water. Place chickpeas on a paper towel and dry off. Using another paper towel gently rub the chickpeas to help the skin fall over. I recommend removing the skin from at least half of the chickpeas to help with a creamy texture. It’s tedious but worth it.
- To a food processor add chickpeas, tahini, lemon juice, olive oil, garlic cloves, cumin and salt. Blend for 3-4 minutes until the hummus is nice and creamy.
- If your hummus seems too thick add a couple tablespoons of water to thin it out.
- Serve immediately or store in an air tight container in the refrigerator for 4-5 days.
Variation Ideas
This Classic Hummus Recipe is delicious on its own. But if you to the hummus section at the grocery store it is anything but classic. Flavors galore – it’s always fun to add more flavors depending on how you’re feeling or even the time of year.
- Spice it up: Add 1/4 cup roasted jalapeños or diced green chilies for a spicy kick
- Roasted Red Pepper: one of the most popular flavors is roasted red pepper, just add 1/4 cup of roasted red pepper to hummus mixture and puree. Here is my recipe for red pepper hummus!
- Pesto: Swirl fresh homemade pesto into your hummus for a vibrant Italian taste
- Roasted Garlic: add in roasted garlic for a rich non pungent garlic taste – learn how to make easy roasted garlic here and check out my recipe for garlic hummus.
- Kalamata Olive: For more of a tapenade type taste, add 1/4 cup drained kalamata olive to your food processor and puree with hummus.
- Sun-Dried Tomatoes – add 1/4 cup of drained sun dried tomatoes that were previously soaked in olive oil to your food processor and puree with hummus.
- Pumpkin Pie: A fun seasonal fall hummus, add 1/3 cup pumpkin puree along with 1 teaspoon of pumpkin pie spice to your food processor and puree with hummus.
Tips for Success
- Cooked Chickpeas – For an even creamier hummus, soak raw chickpeas overnight and simmer in water for 20 minutes. For canned chickpeas simmer in water for 20 minutes to make them even more tender.
- Peel Chickpeas – I like to place chickpea in between two paper towels, then gently rub back and forth to start removing the skin from the bean itself. I discard the shells so I’m just left with the bean. Removing the shell, while tedious, will give you a creamy and smoother hummus.
- Blend Garlic with Lemon Juice – To take out some of the pungent taste from fresh garlic, consider blending the garlic and lemon juice together in the food processor first before adding in the chickpeas.
- Just Blend it – The longer the better. You can’t over blend hummus, it will just leave you with a fluffy creamy dish. I blend mine for around 4 minutes, just turn it on and let it go. Trust me!
- The Water Trick– I know it sounds weird, but it’s definitively a game changer. Adding cold water or ice cubes to the food processor at the end along with extra puree time turns your creamy hummus into a luscious dip!
How to Use Hummus
This Homemade Hummus Recipe is perfect as an appetizer but it’s also great used as a condiment. I love to use it the following ways:
- On top of toast – I love add it to avocado toast with an egg, I’m obsessed
- Spread on a wrap instead of mayonnaise, like this Roasted Vegetable Hummus Wrap.
- As a dressing: add hummus a squeeze of fresh lemon to a salad for a creamy dressing
- Pasta Salad – add it to this Greek Pasta Salad for a creamy element that will add so much richness to your dish.
Some of our favorite recipes to serve along side hummus are Homemade Baked Pita Chips and Garlic Marinated Olives & Feta Cheese!
Serving Suggestions
- Grilled Steak Gyros with Tzatziki Sauce
- Quinoa Tabbouleh Salad
- Homemade Baked Pita Chips
- Fresh Tomato Bruschetta with Balsamic Reduction
- Light Greek Salad with Chicken
- Roasted Red Pepper Hummus
How to Store
Because homemade hummus is just that, homemade, it does not contain any kind of preservatives or shelf stabilizers. That being said, storing your hummus in an air tight container in the refrigerator should help it last for at least 5 days.
Print
The Best Homemade Hummus
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 3 cups 1x
- Category: Appetizer
- Method: Food Processor
- Cuisine: Mediterranean
- Diet: Vegan
Description
This creamy hummus is super smooth, quick, easy, made with minimal ingredients and tastes so fresh and flavorful.
Ingredients
- 28oz. canned of low sodium chickpeas, rinsed and drained
- 1/2 cup tahini
- 3–4 tablespoons lemon juice
- 3 tablespoons olive oil
- 3 garlic cloves
- 1 teaspoon cumin
- 1/2 teaspoon salt (or more to taste)
- 1–2 tablespoons of water
Instructions
- Drain and rinse chickpeas in or colander with water. Place chickpeas on a paper towel and dry off. Using another paper towel gently rub the chickpeas to help the skin fall over. I recommend removing the skin from at least half of the chickpeas to help with a creamy texture. It’s tedious but worth it.
- To a food processor add chickpeas, tahini, lemon juice, olive oil, garlic cloves, cumin and salt. Blend for 2-3 minutes until the hummus is nice and creamy.
- If your hummus seems too thick add a couple tablespoons of water to thin it out.
- Serve immediately or store in an air tight container in the refrigerator for 4-5 days.
Nutrition
- Serving Size: 1/4 cup
- Calories: 160
- Sugar: 0 g
- Sodium: 163 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Carbohydrates: 11 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: o g
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