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This best, easy hummus recipe is a delicious and healthy snack that is so easy to make at home you will never buy store-bought hummus again! The creamy texture is amazing!
This homemade hummus recipe was one of the first recipes I shared here on my site. I found this recipe on the very first blog I ever visited and it inspired me to start my own. I guess you could say this recipe changed my life! It is the best homemade hummus recipe!
Hummus is a dip made from cooked garbanzo beans and tahini which is sesame seed paste. It is also a healthy treat that is full of nutrients, protein, dietary fiber, and heart-healthy omega fatty acids. And it is delicious. It is also easy and so much better than store bought version.
Ingredients Needed
- Garbanzo Beans or Chick peas. You can purchase canned chickpeas or canned garbanzo beans or you can buy them dry and soak beans and cook them at home.
- Tahini Sauce. This is ground sesame seeds and can be found in the peanut butter aisle of the grocery store.
- Fresh Lemon Juice. Fresh is always best!
- Extra-Virgin Olive Oil. This is what gives hummus it’s nice smooth texture. I often drizzle additional oil over the top before serving.
- Garlic. Always adds great flavor. Use fresh chopped garlic not the stuff that comes in the jar for best flavor.
- Seasoning. Salt and I often will add a few dashes hot sauce for a little extra kick.
- Garbanzo juice. Be sure and reserve the juices you drain off to add in at the end if you want to make your hummus a little thinner.
- Fresh parsley and paprika for garnish.
How To Make Hummus
- Fit food processor with the steel blade.
- Drop garlic down the feed tube; process until it’s minced.
- Add garbanzo beans, tahini, lemon juice and seasoning.
- Blend until the hummus is smooth or desired consistency. Add additional liquid from canned garbanzo beans if needed to make smoother.
- Taste and add additional seasoning as desired.
- Serve chilled or at room temperature. Garnish with fresh parsley and paprika for color.
Tips
- If you do not have a food processor, you can use a blender.
- Add liquid from the canned garbanzo beans to add into the hummus if you want it thinner and smoother.
- Drizzle the top of the hummus with some olive oil, a sprinkling of paprika and some chopped fresh parsley. Or try one of these ways to top hummus.
- For some hummus recipe variations: Garlic Hummus: add in roasted garlic, Sun-dried Tomato Hummus: add in some chopped up sun-dried tomatoes. Spicy Hummus: Add in sriracha to taste. Red pepper Hummus: Blend in 1-2 jarred, roasted red bell peppers with the beans.
Pair This With:
- Vegetables. It is great with carrots, celery, tomatoes, bell peppers and cucumbers.
- Focaccia Bread
- Crackers
- Pita Chips
- Pretzels
- Pita Bread
- Spread on sandwiches
- Sandwich Wraps
Frequently Asked Questions
Does hummus need to be refrigerated?
Store any leftover hummus in an airtight container in the refrigerator. Fresh hummus will keep for 3-4 days. To make it last longer, add a thin layer of olive oil over the top and place in an airtight container. It will last up to a week.
Is it better to use canned or dried chickpeas for hummus?
Honestly, I can’t tell the difference and the convenience of using canned chickpeas is so much easier and just as delicious! I always use canned.
Do I need to peel the chickpeas?
I don’t, I just put it all in the blender and process. It comes out smooth and creamy.
Can I freeze hummus?
You can freeze it. Plain hummus freezes better than flavored hummus.
Is there a substitute for tahini?
If you need to use tahini substitutions I recommend using another type of nut or seed butter such as cashew butter, sunflower seed butter or almond butter. Peanut butter can be used but will make the hummus richer and sweeter.
Check out more delicious dip recipes:
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Hummus Recipe
Ingredients
Hummus
- 4 garlic cloves chopped
- 2 15.5 oz. cans chickpeas drained, liquid reserved
- 1 1/2 tsps kosher salt
- 1/3 cups tahini sesame paste Should be able to find this in the ethnic section of your grocery store.
- 6 Tbsp freshly squeezed lemon juice
- 2 Tbsp water or liquid from the chickpeas
- 8 dashes hot sauce optional
- fresh parsley garnish
- paprika garnish
Instructions
Hummus
- Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it’s minced.
- Add the rest of the ingredients to the food processor and process until the hummus is smooth or desired consistency.
- Taste, for seasoning, and serve chilled or at room temperature.
- Add additional liquid from canned garbanzo beans if needed to make smoother.
- Garnish with a drizzle of olive oil, fresh chopped parsley and a sprinkle of paprika.
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Shelli says
So I tried this recipe for the bread last week, and my family absolutely loves it! We’ve made it 3 times already! I’ve never been a bread maker (outside of my bread machine), so my hubby was very surprised when he learned I actually made it from “scratch”. Thanks for a great recipe that has already become a new staple in our household!
Laurie says
Absolutely delicious! I tried your flat bread and hummus recipes the day you posted them and they turned out great. I was a little confused about how much yeast to use since I buy in bulk and couldn’t find a reasonable yeast conversion from oz to tsp… ended up using 2 1/4 tsp with great success. Thanks for sharing the recipe.
Christi says
This sounds delicious! I love hummus but have never tried homemade.
Tamara says
YUM! YUM! Wish I could be the taste tester at your home. THANKS for sharing so many wonderful things!
Kate says
You’re not going to believe this (oh, wait, yes you are!), but last week, I was going to post this very hummus recipe, but my camera ate my pictures and so I posted the healthy eating tips instead. We have something cosmic going on! 🙂
I cannot WAIT to try that bread–it looks amazing.