Hummus

5 stars based on 4 votes

hummus

It’s easy to buy a tub of hummus at the store but if you have a few extra minutes, it’s worth it to make it from scratch. Store-bought hummus is typically made with soybean oil as opposed to olive oil, citric acid as opposed to lemon juice and preservatives. Homemade hummus is healthier, and it’s made from ingredients you can keep readily on hand: a few cans of chickpeas, extra virgin olive oil, a scoop of tahini, freshly squeezed lemon juice, garlic and spices. Just give it all a whirl in the food processor and you’re done.

Before we get to the recipe, a few words about the ingredients. Some hummus aficionados will tell you it’s important to use dried chickpeas but I assure you it’s not worth the effort. I’ve made hummus using both dried and canned and there’s virtually no difference. Just look for organic canned chickpeas without extra salt and additives (if you’re going to cheat, do it properly!). You’ll also find some recipes out there that call for peeling the chickpeas. I’m not joking. Supposedly, the skins prevent the hummus from getting super creamy. Again, I’ve tried it, it took forever and I could barely tell a difference. The important thing is to have the right balance of flavors, and enough liquid to achieve a smooth and creamy consistency.

Begin by draining the chickpeas in a colander. You’ll need to save the canning liquid for the recipe and set aside a few whole chickpeas for serving.

Next, combine the chickpeas, some of the canning liquid, tahini, lemon juice, olive oil, garlic, salt and spices in the bowl of a food processor.

Blitz for a few minutes until smooth and creamy, adding more of the reserved liquid to thin the hummus if desired. It should hold its shape, but not be claggy.

Transfer the dip to a bowl and use a spoon to form a shallow well in the center. Drizzle a bit of olive oil in the well, sprinkle with paprika and parsley, and top with reserved whole chick peas. Serve with pita wedges, pita chips or crudités. Enjoy!

 

Hummus

Servings: About 3 cups

Ingredients

  • 2 15-1/2 oz. cans chickpeas (also called garbanzo beans)
  • 1/4 cup freshly squeezed lemon juice, from 2 lemons
  • 1/4 cup sesame tahini, well stirred (preferably Joyva Sesame Tahini)
  • 2 cloves garlic, roughly chopped
  • Heaping 1/4 teaspoon cumin
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 tablespoon freshly chopped parsley, for serving (optional)
  • Paprika, for serving (optional)

Instructions

  1. Reserving the liquid from the can, drain the chick peas in a colander. Set a few chickpeas aside for garnish.
  2. In the bowl of a food processor fitted with metal blade, combine the chickpeas, 1/3 cup reserved canning liquid, lemon juice, tahini, garlic, cumin, cayenne pepper, salt and olive oil. Process for several minutes until smooth and creamy. The hummus should hold its shape but not be claggy; add more liquid and process again if it seems too thick. Taste and add more lemon and seasoning if desired.
  3. Transfer mixture to a serving dish. Use a spoon to make a shallow well in the center. Drizzle olive oil in the well, sprinkle with parsley and parika, and garnish with reserved chickpeas. Serve at room temperature.

Nutrition Information

Powered by Edamam

  • Serving size: About 3 cups

Reviews & Comments

  • 5 stars

    I love hummus and have been searching high and low for that perfect smoothness and haven’t found it in a homemade recipe until now. The balance is perfect! In a pinch I didn’t have enough chickpeas, so I used half chickpeas and half cannellini beans and wow, delicious! I’ve made so many flavor variations, one with chopped, fresh rosemary and roasted garlic, one with extra lemon zest and dill, one with three different olives. This is just a great base recipe you can add all kinds of goodies to! Thanks Jenn!!!!!

    - Lana Pietro on December 10, 2014 Reply
  • 5 stars

    I love hummus! The classic is my favorite. I made this last night and followed the recipe, popped everything into my vitamix and it turned out perfect!! This will be my go to recipe for classic hummus.

    - Julie Fluegel on November 21, 2014 Reply
  • 5 stars

    I’ve tried several different recipes for homemade hummus, but I’ve finally found “the one”. :) I do shell my canned chickpeas though. It doesn’t take me too long once I get going.

    - Rebecca on July 14, 2014 Reply
  • 5 stars

    This is a very good combination of flavors. I’ve made a number of hummus recipes and this one is at the top for ease, flavor, and texture. I had to drain and rinse the beans very well as canned garbanzos can have a funky flavor if the canning liquid is still there. I always add a little more garlic and added little extra oil in this one for the texture I wanted. This will be my go to recipe.

    - Linda on July 6, 2014 Reply
  • Any suggestions for substitutes for lemon and cumin allergy ?

    - K on June 2, 2014 Reply
    • Hi K, You can omit the cumin and use another acidic ingredient for the lemon, such as white wine vinegar. Hope that helps!

      - Jenn on June 3, 2014 Reply
      • It does, thanks so much, Jenn!

        - K on June 3, 2014 Reply
  • I just made these and they were “ok.” They had a tinny flavor of canned beans and weren’t very flavorful. I added more spices and still not that great. I used Trader Joe’s Organic chick peas. Disappointing recipe.

    - Danielle on May 27, 2014 Reply
  • You make this look so simple, I’m going to have to get this one a try! Thank you for the recipe!

    - Carol on March 1, 2014 Reply
  • I love Hummus and always wanted to try making it. Once I saw how simple the recipe was along with the pictures, I thought I’d give it a try. Needless to say, I have NEVER gone back to store bought!
    I have made many variations, esp love it with Kalamata olives and red peppers.
    This is a winner. Thanks again!!

    - Alfreida Dacosta on November 5, 2013 Reply
  • I have made this a couple of different times, with mixed results. I usually have to use more tahini and oil to get it creamy. However, I don’t think the recipe is the problem: my conclusion is that the brand of canned beans used makes a world of difference. I have never found organic at my local grocery store, so I have used a name brand and the cheap store brand. Pay the little extra for the name brand beans. The store brand’s texture was awful! I had to add so much more tahini and oil to make it smooth, and it never really came out with the texture I wanted. I think I may make a trip to Trader Joe’s or Central Market and stock up on organic, no salt added chick peas and see if that helps.

    - Amber on October 23, 2013 Reply
  • This is very similar to the Hummus recipe that I have used for ages- Love it. I make a double batch then divide it into thirds and add different flavors. ie this week there is mild Hatch chilis, hot Hatch and pesto. It is so versatile.

    - Saundra on September 1, 2013 Reply
  • I love hummus and find it SO EASY to make, and much less expensive (and better tasting) when making it at home.

    Though the basic ingredients are often the same, I’m always on the look for a new twist so tried your recipe. It was really good!

    The only difference I made was — instead of using the reserved liquid (I never do that), I used water instead. Still came out great.

    Thank you for always sharing your recipes and wisdom.

    - Dee on March 12, 2013 Reply
  • I was introduced to your website last year with this recipe. I absolutely love making this hummus and I make it all the time. Its easy to make, tasty, and came with a very clever tip to save time and money on the Tahini.
    I’m a big fan of the other recipes as well. I always trust you’re posting something worth making. ;)

    - Andie on March 10, 2013 Reply
  • Very good. My husband eats a lot of hummus and he said this was the best. One of our favorites is edamame hummus, which I buy at Trader Joes. Could I use your recipe and substitute edamame for the chickpeas? Or 1/2 chickpeas?

    - Danita on March 2, 2013 Reply
    • Hi Danita, I think it would work…start with half edamame and half chickpeas. Please let me know how it comes out!

      - Jenn on March 3, 2013 Reply
  • I thought this was a little under seasoned and needed just a touch more salt. Otherwise it’s near perfect Hummus.

    - Winston on October 4, 2012 Reply
  • This is my first attempt at making hummus, and can’t believe how easy it is to do. The only thing I added was to top it with Sirahcha sauce. My husband won’t even try it, so I had to eat it all by myself. :)

    - Nicki Howerton on October 2, 2012 Reply
  • A guilt-free snack when eaten with crudités-love it! I plan to have this as a staple in our refrigerator. I may try adding roasted peppers next time.

    - Julie Backas on October 2, 2012 Reply
  • I have to comment again after making this, even though I already commented about making homemade hummus for years. I tried this one which is slightly different than my go to Emeril recipe and I have to say, I like this better. This will be my new go to hummus recipe. I like the texture better with adding the bean juice and I love the flavor of the added spices. I used the low sodium beans…who knew there was such a disparity in sodium! This is a keeper!

    - Karen on August 9, 2012 Reply
  • Made this today – so delicious! Much easier than I thought to make and now I don’t have to buy it anymore!

    - Christian on August 4, 2012 Reply
  • i love hummus, too. and have made my own, but will try this one, too. thanks

    - sylvia on July 16, 2012 Reply
  • gotta agree with you-nothing to beat the bang on flavour & taste of homemade hummus !

    - Priya Sreeram on July 16, 2012 Reply
  • Thank you Sooooo much for sharing this recipe. I love hummus.

    - Gladys on July 13, 2012 Reply
  • Thanks not a fan of store-bought either but will try this. Also love Marcia’s tip on freezing the Tahini.

    - Leslie on July 12, 2012 Reply
  • I’ve made the hummus many times without adding the tahini…just as good!

    - sharon on July 12, 2012 Reply
  • What is tahini and where can this be purchased?

    - mimi on July 12, 2012 Reply
    • Hi Mimi, Tahini is sesame paste and it can be purchased at most large grocery stores. Whole Foods carries it as well.

      - Jenn on July 12, 2012 Reply
  • This looks like delicious hummus! I love hummus :)

    - Ashley @ Wishes and Dishes on July 12, 2012 Reply
  • I also add green onions which I think gives it a great flavor.

    - Maxine Brand on July 12, 2012 Reply
  • I’ve made hummus for years, and I’ve never used cayenne or cumin, otherwise this recipe is right on! Thanks Marcia for the idea of freezing the tahini, it’s a real winner.

    - Ginny Cass on July 12, 2012 Reply
  • Totally agree with you about the ease of making your own hummus. I have been doing this for years. I used Emeril’s recipe which is very similar to this one. I will definitely try using the reserved juice from the beans next time and think that is a great way to moisten the finished product. My daughter actually took hummus and pita every day for lunch when she was a senior in high school. I had my recipe memorized!

    - Karen on July 12, 2012 Reply
  • Thank you for reminding me how easy hummus is to make! And it makes the perfect meal for summertime.

    - Linda--There and Back Again on July 12, 2012 Reply
  • Since the can of Tahini paste is so large, I measure the leftovers into 1/4 C portions in small paper cups, cover them with Press and Seal Wrap and freeze them. Once frozen you can put them all into a gallon size ziploc bag and you have ready made portions for your next batch of hummus. Be sure and put the date on the bag – they will keep, frozen, for about a year.

    - Marcia on July 12, 2012 Reply
    • Thanks Marcia! I was wondering what to do with that big can of tahini!

      - Carin on July 12, 2012 Reply
    • I got tired of tahini going bad so now I use peanut butter instead. I haven’t tried it yet but I imagine almond or cashew butter would be good too. Just make sure no one is allergic.

      - jeri on July 12, 2012 Reply
  • So simple, and so delicious. Thank you.

    - Anne Freedman on July 12, 2012 Reply

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