Making homemade hummus is easier than you think! With just a few simple ingredients and tips, I will teach you to make a creamy, smooth, and fresh dip that’s way better than anything from the store.
Better Than Store-Bought Hummus
This homemade hummus recipe is rich, creamy, and so easy to make! With a smooth texture and just a few simple ingredients, it’s perfect for scooping with veggies, spreading on sandwiches, or eating straight from the spoon.
Skip the store-bought tub—this quick, tahini-forward dip tastes just like the classic from a Middle Eastern restaurant without the extra work of peeling or soaking beans. Keep it in the fridge for snacks, spreads, or sides like celery, cauliflower breadsticks, or a party sub!
Ingredients to Make Homemade Hummus
- Chickpeas: (Also known as garbanzo beans) The base of hummus, giving it a creamy texture and nutty flavor.
- Garlic: Garlic is key for hummus. For bold garlic flavor, use a whole clove; for milder hummus, stick to half. Add more after blending if needed. Use roasted garlic or garlic powder in a pinch for a milder taste.
- Tahini: Provides a rich, nutty depth. Some people prefer their hummus without tahini, but I strongly disagree. However, if you want, you can swap with cashew butter or leave it out for a lighter dip.
- Lemon: Adds brightness and balances flavors. Lime works as an alternative if needed.
- Salt & Pepper: Adjust to taste based on dietary needs.
- Extra virgin olive oil:
Avocado oil is a good alternative.
How to Make Homemade Hummus
Making Homemade Hummus is so quick and easy, simply by blending your ingredients into a perfectly smooth and creamy paste. You can customize this basic recipe by adding your favorite spices and flavors, then serve it as a snack, appetizer, or party dip with veggies and pita.
- Blend: Blitz together the chickpeas with garlic, lemon juice, tahini, salt, pepper, and olive oil until almost smooth, scraping down the sides of the bowl occasionally.
Pro Tip: Make sure to drain and rinse the chickpeas in cold water before blending. - Adjust The Taste: Do a taste test and add more lemon juice or seasoning if the hummus needs it.
- Serve: Transfer to a serving dish, drizzle with olive oil and serve alongside vegetable crudités, crackers, breadsticks, and flatbreads.
Substitutions and Additions
- Take Out The Tahini: If you want to make hummus without tahini, you can leave it out. A chickpea purée without it is still delicious. However, you may want to add extra olive oil. Another option is to use a natural unsweetened creamy peanut butter, cashew butter, or almond butter in its place. These nut butters have a consistency similar to that of tahini, and their flavor is fairly neutral.
- Factor In More Flavor: Get creative by creating hummus variations by adding fun flavors! Blend in roasted red peppers for a smoky twist of red pepper hummus, or try sun-dried tomatoes for a tangy kick. Add a pinch of cumin or smoked paprika for extra warmth, or mix in fresh herbs like parsley or cilantro for a bright, fresh flavor. For a spicy version, toss in a dash of cayenne or a scoop of harissa. The possibilities are endless—customize it to suit your taste!
- Great Garnishes: You can garnish your hummus with a sprinkle of paprika, sesame seeds, chopped fresh parsley, a drizzle of olive oil, or a pinch of sumac.
- Serving Suggestions: Serve your hummus with sliced cucumber, carrot sticks, sliced pepper, olives, pita chips, crackers, breadsticks, grilled flatbreads, or your other favorite sides for scooping.
How can I make my hummus even creamier?
If you’re using canned chickpeas, you can give them a brief 20 minute simmer to make them well cooked and tender. Overcooking the chickpeas, both raw and canned, gives you creamier hummus!
Tips
- For authentic hummus, blend the ingredients until mostly smooth, leaving just a touch of texture if preferred.
- Use the highest-quality olive oil you can afford for the best flavor.
- Always drain and rinse canned chickpeas. For extra creamy hummus, simmer them in water for 20 minutes to soften, then dry them before use.
- To reduce fat, replace half the olive oil with water without sacrificing flavor.
- If the hummus feels too thick after blending, add a splash of olive oil or water to adjust the consistency.
How to Use Dried Chickpeas For Homemade Hummus
You can use dried chickpeas for homemade hummus, and it often results in a richer flavor and creamier texture! Soak the chickpeas overnight, then boil them until tender, adding a pinch of baking soda to soften them further. Once cooked, proceed with the recipe as usual. While it takes more time than using canned chickpeas, the fresh, homemade taste is worth the effort!
Proper Storage
Store homemade hummus in an airtight container in the refrigerator for up to 5 days. To keep it fresh, drizzle a thin layer of olive oil on top before sealing the container. If the hummus thickens in the fridge, stir in a small amount of water or olive oil to restore the desired consistency before serving. For longer storage, freeze hummus in a freezer-safe container for up to 3 months, leaving some room for expansion. Thaw in the fridge and stir well before enjoying!
More Delicious Dip Recipes
Hummus
Ingredients
- 15 ounce can of chickpeas
- ½-1 clove garlic
- 1 tablespoon tahini (heaped)
- 1 lemon juiced
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ cup extra virgin olive oil plus extra for drizzling
Instructions
- In a colander, drain and rinse the chickpeas in cold water.15 ounce can of chickpeas
- Put the chickpeas into the bowl of a food processor. Add the garlic, lemon juice, tahini, salt, pepper and olive oil.½-1 clove garlic, 1 tablespoon tahini, 1 lemon, 1 teaspoon salt, 1 teaspoon pepper, ¼ cup extra virgin olive oil
- Blitz until almost smooth, scraping down the sides of the bowl occasionally.
- Do a taste test and add more lemon juice or seasoning if the hummus needs it.
- Transfer to a serving dish, drizzle with olive oil and serve alongside vegetable crudités, crackers, breadsticks and flatbreads.
Jenn’s Notes
- This recipe is for a plain hummus. You might like to add a teaspoon of cumin, paprika or sumac to vary the flavor a little.
- For authentic hummus, blitz the hummus ingredients until they are almost smooth but still retaining a little texture.
- Use the most expensive olive oil you can afford.
- Make sure your canned chickpeas are drained and rinsed. For creamier hummus, it helps if you also give them a quick 20-minute simmer in a bit of water so they soften well (dry them before use).
- You can reduce the amount of olive oil by half and replace it with water if you’d like to reduce the fat content of this recipe.
- If the hummus is still a little thick for your liking after blitzing, add a splash of olive oil or water to loosen it up a bit.
