Hummus is a staple in Middle Eastern and Mediterranean cuisine, beloved for its creamy texture and rich flavor. This versatile spread, made from simple ingredients like chickpeas, tahini, lemon juice, and spices, has become a global favorite. While store-bought hummus is readily available, nothing compares to the taste and freshness of homemade hummus. With this easy Hummus Food Recipe, you can create a dip that’s not only incredibly delicious but also far superior to anything you’ll find on supermarket shelves.
This hummus recipe is truly a gem, perfected over years and loved by countless home cooks. It’s destined to become your go-to recipe, just as it has for many others. If you’re looking to explore more flavors, don’t miss our roasted red pepper hummus recipe, another guaranteed crowd-pleaser!
Key Ingredients for the Perfect Hummus
To make the best hummus food recipe, you’ll need a handful of quality ingredients:
- Chickpeas (Garbanzo Beans): The heart of any great hummus, chickpeas provide the creamy base and nutty flavor. You can use canned chickpeas for convenience or cook them from scratch for a slightly richer taste. Both work wonderfully in this recipe.
- Tahini: This sesame seed paste is essential for authentic hummus. It adds a unique depth of flavor and contributes to the signature creamy texture. While store-bought tahini is an option, homemade tahini elevates the hummus to another level. For a truly from-scratch experience, try our homemade tahini recipe. If you need to make hummus without tahini, check out our tips below the recipe.
- Fresh Lemon Juice: Freshly squeezed lemon juice is non-negotiable for vibrant and flavorful hummus. Bottled lemon juice simply doesn’t compare. The bright acidity of fresh lemon juice balances the richness of the tahini and chickpeas perfectly.
- Garlic: A single small clove of garlic provides just the right amount of pungent flavor. Feel free to adjust the amount to your preference – add more for a stronger garlic kick or use roasted garlic for a mellow, sweet garlic flavor. Learn how to roast garlic for a gourmet twist.
- Ground Cumin and Salt: These simple seasonings are crucial for enhancing the overall flavor profile of the hummus. Cumin adds warmth and earthiness, while salt balances the flavors and brings everything together. For serving, consider a sprinkle of Za’atar seasoning for an extra layer of Middle Eastern flair, as shown in our recipe video.
- Olive Oil: Good quality olive oil is key to achieving a luxuriously smooth and creamy hummus. It also adds richness and flavor. We recommend using a fruity, light-flavored extra-virgin olive oil, both in the hummus and for drizzling on top when serving.
The Secret to Ultra-Smooth Homemade Hummus
The key to achieving incredibly smooth and creamy hummus lies in the order you add the ingredients to your food processor! This simple technique makes a world of difference.
Start by adding the tahini and lemon juice to your food processor. Then, and this is crucial, process these two ingredients for a minute or two before adding anything else. Observe the transformation in the photos below. The first photo shows tahini being poured into a clean food processor.
After processing the tahini and lemon juice for a minute, you’ll notice it becomes lighter in color and significantly thicker, almost like a whipped paste. This “whipping” of the tahini is the magic step for achieving ultimate creaminess.
Now, it’s time to add the remaining hummus ingredients. We recommend adding the chickpeas in two batches. Process half of the chickpeas for about a minute before adding the rest. Then, let your food processor run, scraping down the sides as needed, until the mixture is almost smooth.
For the final touch of fluffiness and creaminess, add a splash of cold water while the food processor is still running. A few tablespoons of cold water will transform the mixture into fluffy, creamy, whipped hummus.
While cold water is our go-to, aquafaba (the liquid from canned chickpeas) is another excellent option. Aquafaba adds a subtle richness and enhances the creamy texture. To learn more, check out our ultimate guide to aquafaba. Some readers have also suggested using ice cubes for an even colder, fluffier hummus.
To Peel or Not to Peel: Chickpeas for Hummus
Peeling chickpeas for hummus is an optional step, but it can contribute to an even smoother final texture. If you have a little extra time and desire the absolute silkiest hummus, peeling the chickpeas is worth considering. It takes about 10 minutes to peel a can of chickpeas, and it does make a subtle difference.
The photo below visually demonstrates the slight difference in texture. The hummus on the left, made with peeled chickpeas, is noticeably smoother.
However, even without peeling, your hummus will still be incredibly delicious and creamy. If you’re short on time, feel free to skip this step. For more inspiration using chickpeas, explore our collection of chickpea recipes.
What to Eat with Hummus: Serving Suggestions
Hummus is incredibly versatile and can be enjoyed in countless ways! We love using it as a dip for warm, fluffy flatbread, homemade pita bread, or a platter of fresh, crunchy vegetables.
Hummus also pairs wonderfully with other Middle Eastern dips and spreads, creating a delicious and diverse mezze platter. Try it alongside our homemade baba ganoush (roasted eggplant dip), refreshing tzatziki sauce, creamy homemade labneh, and flavorful tahini sauce.
For an extra layer of flavor and visual appeal, consider adding toppings to your hummus. Inspired by our spiced beef and feta hummus, you can get creative with various ingredients.
Beyond dipping, hummus is a fantastic addition to sandwiches and wraps, a perfect accompaniment to homemade falafel, or a healthy and flavorful filling for lettuce wraps. For a quick and easy appetizer, try our easy hummus cups with cucumber and tomato.
Easy Hummus Recipe (Better Than Store-Bought)
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- Prep: 10 mins
- Total: 15 mins
Homemade hummus is surprisingly easy to make and the flavor is undeniably superior to store-bought versions. Tahini, a sesame seed paste, is a key ingredient. You can purchase tahini or easily make it at home using our homemade tahini recipe, which we highly recommend for the most authentic and flavorful hummus! If you need to omit tahini, simply add more olive oil to the recipe.
Yields: 6 servings (Makes 1 1/2 cups)
Watch Us Make the Recipe
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Hummus Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed, or 1 ½ cups (250g) cooked chickpeas
- ¼ cup (60ml) fresh lemon juice (from 1 large lemon)
- ¼ cup (60ml) well-stirred tahini (try our homemade tahini recipe)
- 1 small garlic clove, minced
- 2 tablespoons (30ml) extra-virgin olive oil, plus more for serving
- ½ teaspoon ground cumin
- Salt to taste
- 2 to 3 tablespoons (30-45ml) cold water or aquafaba
- Optional garnishes: Dash of ground paprika, sumac, or Za’atar for serving
Hummus Recipe Directions
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In the bowl of a food processor, combine the tahini and lemon juice. Process for 1 minute. Scrape down the sides and bottom of the bowl, then process for another 30 seconds. This extra step “whips” the tahini, resulting in a smoother, creamier hummus.
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Add the olive oil, minced garlic, cumin, and ½ teaspoon of salt to the whipped tahini and lemon juice mixture. Process for 30 seconds, scrape the bowl again, and process for another 30 seconds, or until well combined.
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Drain and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape the bowl, then add the remaining chickpeas. Process until the mixture is thick and relatively smooth, about 1 to 2 minutes.
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The hummus will likely be too thick and may still have small pieces of chickpea. With the food processor running, slowly add 2 to 3 tablespoons of cold water or aquafaba until you reach your desired consistency.
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Taste and adjust seasonings as needed, adding more salt, lemon juice, or cumin to taste. Serve hummus drizzled with olive oil and sprinkled with paprika, sumac, or Za’atar, if desired.
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Store homemade hummus in an airtight container in the refrigerator for up to one week. For longer storage, freeze it for up to one month: cover the hummus with a thin layer of olive oil before freezing.
Tips for the Best Hummus Food Recipe
- Cooking Dried Chickpeas: While canned chickpeas are convenient, cooking dried chickpeas from scratch can enhance the flavor. Here’s how we cook dried chickpeas.
- Hummus Without Tahini: For the most authentic and delicious hummus, tahini is highly recommended. However, if you don’t have tahini, you can still make a tasty chickpea dip by substituting with more olive oil. Alternatively, try using natural, unsweetened, creamy peanut butter as a substitute for tahini.
- Garlicky Hummus: If you prefer a stronger garlic flavor, increase the garlic to two cloves or use roasted garlic for a sweeter, milder garlic taste. Refer to our guide on roasted garlic.
- Aquafaba for Fluffy Hummus: Aquafaba, the liquid from canned chickpeas, adds an incredible lightness and airiness to hummus. Use it instead of water in step 4 for an extra fluffy texture. Taste your aquafaba first; if it’s salty, reduce the amount of added salt in the recipe.
- Troubleshooting Creaming Tahini and Lemon Juice: If your food processor struggles to cream the tahini and lemon juice, it might be due to insufficient liquid. Add the olive oil at this stage. If it still doesn’t cream, add a tablespoon of cold water to increase the liquid volume.
- Using a Blender: While a food processor is ideal for hummus, a high-powered blender can also work. Be sure to scrape down the sides of the blender more frequently during the process to ensure even blending.
- Nutrition information provided is an estimate.
Nutrition Per Serving: Serving Size: ¼ cup / Calories: 155 / Total Fat: 11g / Saturated Fat: 1.5g / Cholesterol: 0mg / Sodium: 278.3mg / Carbohydrate: 11.8g / Dietary Fiber: 2.9g / Total Sugars: 1.8g / Protein: 4.5g
AUTHOR: Joanne Gallagher
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