This homemade hummus is creamy, smooth and incredibly easy to make with a handful of pantry staples. Serve it with fresh vegetables, pita or crackers for a simple, delicious appetizer or snack.
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About this homemade hummus recipe
Every cook needs a great homemade hummus, and this is the best hummus recipe I’ve made to date. It’s one of those appetizers that’s just as welcome on a holiday snack board as it is packed into lunches or served as an afternoon snack.
Made with chickpeas (also called garbanzo beans), this version is smooth, creamy and lemony. A quick simmer helps soften the chickpeas before blending for an even silkier texture.
Once you’ve mastered this recipe, it’s easy to branch out into other variations. Try Italian hummus made with white beans, roasted red pepper hummus or edamame hummus for a vibrant twist on classic hummus.
Why you’ll love this recipe
- Creamy, smooth texture every time. A quick simmer helps create an extra silky hummus.
- Pantry staples come together quickly. Most of the ingredients are probably already in your kitchen.
- It’s easy to customize. When you make hummus from scratch, you can add your favorite spices or toppings to make it your own.
- Homemade tastes better than store-bought hummus. Fresh lemon juice and garlic give it bright, vibrant flavor.
Ingredients & essentials
Chickpeas are the foundation of this recipe. Simmering canned chickpeas for a few minutes softens their skins, making them easier to blend into a creamy hummus.
Tahini, which is made from sesame seeds, gives hummus its nutty flavor and rich texture. If you don’t have any on hand, you can leave it out or substitute another creamy ingredient, though the flavor and texture will be a little different.
Fresh lemon juice, one small garlic clove, olive oil and salt round out the classic ingredients in this recipe, while a pinch of cumin is optional if you’d like a little extra warmth.
If you’d like to customize this recipe while keeping the traditional flavor, try dusting the hummus with a teaspoon of paprika, za’atar or sumac. You could also top the hummus with a bit of chopped fresh parsley, a drizzle of olive oil or a tablespoon of pine nuts. You can also mix in other ingredients like roasted red peppers to transform the flavor.
To make this recipe, you’ll need a food processor, measuring cups and spoons, a small saucepan and a rubber spatula * for scraping down the sides as needed.
Instructions
Making hummus at home is quick and easy. Start with canned chickpeas, aka garbanzo beans, and you’ll mix them up in a food processor or blender with oil and aromatics that enhanced the flavor.
- Before you begin, it helps to warm the chickpeas. Place chickpeas in a saucepan, cover with water, and simmer for 10 minutes to soften skins. Drain the chickpeas.
- Add warm chickpeas, tahini, lemon juice, garlic, olive oil, salt and cumin to a food processor.
- Blend for 1 to 2 minutes until smooth. Add cold water 1 tablespoon at a time, blending between additions, until hummus is light and creamy.
Make it yours. Taste and add a pinch more salt or a squeeze of lemon juice if desired. Spoon it into a bowl and drizzle with olive oil for a gorgeous presentation. Take it over the top with a sprinkle of herbs, spices or even a few kalamata olives.
Tips & tricks
- Add the cold water gradually so you can stop once the hummus reaches your preferred consistency.
- Scrape down the sides of the food processor once or twice while blending to make sure everything is incorporated evenly.
- Store leftover hummus in an airtight container in the fridge and stir before serving if any separation occurs.
Serving suggestions
Pair homemade hummus with fresh veggies such as carrots, cucumbers, cherry tomatoes or bell peppers for an easy appetizer or snack.
Serve with warm pita bread or crispy homemade pita chips for a classic combination. Hummus also tastes great with tortilla chips, crackers or slices of crusty bread for dipping. It’s also fantastic spread on sandwiches in place of condiments like mayo.
Add homemade hummus to a mezze platter alongside olives, falafel, fresh vegetables and other favorite Mediterranean-inspired snacks like baba ganoush or whipped feta dip.
FAQ
Simmering canned chickpeas softens their skins before blending, helping create a smoother, creamier hummus with very little extra effort.
Yes, you can peel the skins if you’d like an even smoother hummus, but it’s not required. Simmering the chickpeas softens the skins enough that most food processors will blend them well.
Yes. Tahini contributes the classic nutty flavor and creamy texture, but the hummus will still be delicious.
You can. While I use canned chickpeas, it is possible to cook dried chickpeas until tender, drain and then make the hummus recipe as written.
Homemade Hummus
ingredients
- 15 ounces chickpeas drained and rinsed
- ¼ cup tahini
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
- 2 tablespoons olive oil plus an extra 1 tablespoon for serving
- ½ teaspoon salt
- 2 to 4 tablespoons cold water
- ¼ teaspoon ground cumin optional
instructions
- Place chickpeas in a saucepan, cover with water, and simmer for 10 minutes to soften skins. Drain.15 ounces chickpeas, 2 to 4 tablespoons cold water
- Add warm chickpeas, tahini, lemon juice, garlic, olive oil, salt and cumin (if using) to a food processor. Blend for 1 to 2 minutes until smooth.¼ cup tahini, 2 tablespoons fresh lemon juice, 1 small garlic clove, 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon ground cumin
- Add cold water 1 tablespoon at a time, blending between additions, until hummus is light and creamy. Taste and adjust salt or lemon as needed.
- Spoon into a bowl, drizzle with olive oil and serve.2 tablespoons olive oil
notes
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