Hummus
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Say goodbye to mediocre store-bought hummus—this authentic recipe delivers a creamy, flavor-packed dip, perfect for pita or as a standout on any Middle Eastern table.
Hummus is a Middle Eastern spread made from a blend of chickpeas, tahini, lemon juice, olive oil, garlic, and spices. It’s commonly served as a starter or mezze and paired with pita bread, or as a side to dishes like falafel, kofta, Israeli salad, or chicken kabobs. I was fortunate enough to learn this authentic hummus recipe from a kabob maker in the Old City of Jerusalem. Using a few smart shortcuts I’ll share with you, it’s surprisingly easy to replicate at home.
Why make homemade hummus when you can grab a tub at the store? Store-bought varieties often contain soybean oil and preservatives, while homemade uses traditional olive oil and fresh lemon juice. That makes homemade hummus not only healthier but also so much more delicious than anything you’ll find on the shelf.
Once you’ve got the classic down, try my roasted red pepper hummus—it’s just as easy and adds a sweet, smoky twist to the original.
“This hummus recipe is FANTASTIC — the best I have ever had — and also ridiculously easy to make. No more store-bought hummus for me!”
What You’ll Need To Make Hummus
- Canned Chickpeas (also called Garbanzo beans): The base of the hummus. While some swear by soaked dried chickpeas for authenticity, I find canned chickpeas just as delicious and much more convenient. Some recipes even suggest peeling the chickpeas to make the hummus creamier, but after trying it myself (and spending way too much time on it), I couldn’t tell the difference. Keep it simple!
- Lemon juice: Adds brightness and acidity.
- Sesame Tahini: Made from ground sesame seeds, tahini lends a rich, nutty flavor and creamy texture. It is also used in other Middle East dishes, such as baba ghanoush, tahini sauce, and halva. You’ll find it near other nut butters in most supermarkets. When you open a can, the solids will have settled at the bottom. It can be tough to stir, so I recommend transferring it to a bowl and using a whisk or hand-held mixer to blend. Store any leftover tahini in the can and refrigerate until needed.
- Garlic: Adds a pungent kick and depth of flavor.
- Ground Cumin and Cayenne Pepper: These spices provide earthiness and a slight heat.
- Extra-Virgin Olive Oil: Olive oil adds richness and helps blend the ingredients to a smooth consistency. A drizzle on top before servingadds an extra layer of flavor and makes a gorgeous presentation.
- Paprika: Adds a pop of color and a subtle, smoky flavor. If you’re looking to switch things up, try sumac or za’atar instead. Sumac is a tangy, lemony spice; za’atar is a spice blend that typically includes thyme, sesame seeds, sumac, and salt.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by draining the chickpeas in a colander (there is 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.
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. While a high-powered blender can also be used, you might need to stop and scrape down the sides more frequently.
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. Transfer the dip to a bowl, drizzle a bit of olive oil on top, and sprinkle with desired toppings. Hummus can be made up to 2 days ahead of time.
Video Tutorial
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Hummus
Ingredients
- 2 (15½ oz) cans chickpeas
- ¼ cup freshly squeezed lemon juice, from 2 lemons
- ¼ cup sesame tahini, well stirred (preferably Joyva Sesame Tahini)
- 2 small cloves garlic, roughly chopped
- Heaping ¼ teaspoon cumin
- ⅛ 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
- 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.
- 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 ⅓ 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 adjust seasoning, if necessary.
- 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.
Notes
Nutrition Information
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.
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Question. Can I freeze unused hummus?
Hi Carol, I’ve never frozen hummus. I googled it and it appears that it can be frozen. Here are some tips that may help.
This is my first recipe review. Your hummus is leagues above store bought….and easy!
Thank u, Jenn. I have ur cookbook. Your recipes never disappoint😁
This recipe is so easy and so good.
Thanks.
I can’t believe I’ve never made this before! This recipe is so simple yet it’s absolutely delicious. I’m never buying store bought again. Every recipe I have tried from this site has been great!
I’ve tried several recipes, and could never get the right texture. This is the best. It has a nice, creamy texture. I do add extra lemon juice, cumin and cayenne to taste because we favor food on the spicy side. In a pinch I’ve used bottled lemon juice with no complaints. Still the best.
Hi
Would you have a video on how to make ur hummus?
Thanks
Pearl
I’m sorry Pearl, but I don’t. You can find the handful of recipe videos I have here. Sorry I can’t be more helpful!
My niece loves hummus but is allergic to olives. She cannot tolerate olive oil. Do you know of an alternative to olive oil used in the recipe. Is there a better alternative to soy bean oil found in store brought hummus that would be available to home cooks? Is the oil stirred into the hummus or can it simply be eliminated?
Hi Anne, you can just use vegetable oil here (and I probably wouldn’t bother to drizzle any oil on top of the finished hummus). Hope you (and your niece) enjoy! 🙂
I am never looking for another hummus recipe again- this is perfect. Thank you Jenn!
wow this is great for a healthy child snack 🙂 +!+
What quantity of dried beans should I use, as I don’t like using canned beans? Loved this recipe.
Hi Sam, from what I read, it sounds like you’d need to start with about 2 cups of dried beans. That may leave you with a bit more than you need once they’re cooked. (If you do end up with some extra, they’ll last nicely in the fridge for up to two days.) Hope that helps!