Hummus

Tested & Perfected Recipes

This is the best homemade hummus recipe — and it’s easy to whip up with very few ingredients.

Hummus is a Middle Eastern spread made from chickpeas, tahini, lemon juice, olive oil, garlic and spices. It is usually served as an appetizer or mezze with pita bread or as an accompaniment to accompaniment to falafel or grilled meats.  I learned how to make authentic hummus from a cook in a kebab and hummus shop in the Old City of Jerusalem. With a few shortcuts, it’s easy to replicate at home, and it’s a world apart from the store-bought variety, which is typically made with soybean oil (as opposed to olive oil), citric acid (as opposed to lemon juice), and preservatives.

What You’ll Need To Make Hummus

ingredients for hummus

  • Chickpeas are the main ingredient in hummus. I use canned, which may come as a surprise since many hummus aficionados insist on using dried chickpeas. I assure you, it’s not necessary. I’ve made it both ways and there’s virtually no difference. I have also seen recipes that call for peeling the chickpeas. Supposedly, the skins prevent the hummus from getting super creamy. Again, I tried it; it took forever and I could not tell the difference. Keep it simple!
  • The other key ingredient in hummus is tahini, a condiment made from toasted ground sesame seeds. Frequently used in Middle East cooking, tahini is also used in baba ghanoush and halva. You can find it in most supermarkets near the other nut butters.
  • When you open a can of tahini, you will notice that the solids settle in the bottom the can, similar to natural peanut butter. It is very difficult to stir tahini in the can (the solids on the bottom are quite stiff) so I suggest scraping the entire contents of the can into a bowl, then using a whisk or hand-held electric mixer to blend. Place whatever tahini you don’t use back in the can and refrigerate until needed.

whisking tahini in bowl

Step-by-Step Instructions

Begin by draining the chickpeas in a colander (no need to rinse them). You’ll need to save the canning liquid for the recipe and set aside a few whole chickpeas for serving.

Draining the chickpeas

Next, combine the drained chickpeas, tahini, lemon juice, olive oil, garlic, salt, spices and 1/3 cup of the canning liquid in the bowl of a food processor.

Hummus ingredients in food processor

Blitz for a few minutes until smooth and creamy, adding more of the reserved liquid to thin the hummus if desired. The hummus should just hold its shape when you drag a spoon through it.

Blended hummus in food processor

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 the reserved whole chick peas. Serve with pita wedges, pita chips or crudités. Enjoy!

You May Also Like

Hummus

This is the best homemade hummus recipe — and it’s easy to whip up with very few ingredients.

Servings: About 3 cups
Prep Time: 20 Minutes
Total Time: 20 Minutes

Ingredients

  • 2 (15-1/2 oz.) cans chickpeas
  • 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 cans, drain the chickpeas in a colander (no need to rinse them). Set a few chickpeas aside for garnishing the hummus.
  2. In the bowl of a food processor fitted with metal blade, combine the chickpeas, lemon juice, tahini, garlic, cumin, cayenne pepper, salt, olive oil, and 1/3 cup of the reserved canning liquid. Process for several minutes until smooth and creamy. The hummus should hold its shape when you drag a spoon through it; add more liquid and process again if it seems too thick. Taste and add adjust seasoning, if necessary.
  3. Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with parsley and paprika, then garnish with the reserved chickpeas. Serve at room temperature with pita bread, pita chips or crudités.
  4. Make-Ahead Instructions: Hummus can be made and stored in a covered container in the refrigerator up to two days ahead of time. Bring to room temperature before serving.

Nutrition Information

Powered by Edamam

  • Serving size: 1/4 cup
  • Calories: 98
  • Fat: 4 g
  • Saturated fat: 1 g
  • Carbohydrates: 12 g
  • Sugar: 0
  • Fiber: 4 g
  • Protein: 5 g
  • Sodium: 225 mg
  • Cholesterol: 0

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

See more recipes:

Reviews & Comments

  • LOVE this recipe. Made this many times and all enjoy it ! Simple. Thank you

    • — Donna E on September 8, 2021
    • Reply

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.