Hummus is one of the most popular dips worldwide, beloved for its creamy, nutty flavor and versatility. This protein-packed chickpea spread is a staple in Middle Eastern cuisine and has become a favorite appetizer and snack across many cultures.
Read on to discover why homemade hummus tastes so much better than store-bought varieties. You’ll also find easy hummus recipes for authentic, restaurant-quality results you can make in your own kitchen.
What is Hummus?
Hummus is a thick, creamy dip or spread made primarily from cooked chickpeas, tahini (sesame seed paste), lemon juice, garlic, and olive oil. Spices like cumin and paprika are also commonly added to hummus.
The name comes from the Arabic word for chickpea, “ḥummuṣ.” Hummus has its roots as a staple dish in Middle Eastern countries like Lebanon, Palestine, Israel, Syria and Jordan going back centuries. It’s also popular in Greece and Turkey.
This nutritious combination of protein and healthy fats keeps you feeling full and satisfied. Hummus also provides fiber, vitamins and minerals. It has become popular worldwide as a healthy and delicious plant-based dip.
Benefits of Homemade Hummus
Making your own hummus at home has many advantages over buying pre-made varieties at the grocery store. These include:
1. Better flavor – The fresher ingredients you use, the tastier the hummus turns out. Chickpeas are best when freshly cooked. Pre-made hummus often has off-flavors from sitting on shelves too long.
2. Control the quality of ingredients – You can use high-quality extra virgin olive oil and tahini made from toasted sesame seeds, which impacts the taste. Store-bought brands often cut corners here to save money.
3. Customize to your tastes – Tailor the hummus to suit your flavor preferences exactly by adjusting the amounts of lemon, garlic and spices like cumin to taste.
4. Avoid preservatives and additives – Packaged hummus contains preservatives and stabilizers you won’t find in homemade recipes.
5. More nutritious – Home cooking often means less sodium and no thickeners like corn or soybean oil that many brands quietly add.
6. Better texture – The fresher the hummus, the lighter and creamier the texture rather than thick or grainy.
With a food processor or blender and a handful of ingredients likely already in your pantry, homemade hummus is simple to prepare yourself. It also makes an excellent snack, appetizer or sandwich filling.
Essential Ingredients for Hummus
While recipes can vary, classic hummus is comprised of just a few main components:
1. Cooked Chickpeas
Also called garbanzo beans, chickpeas are the base of hummus, providing its texture and bulk of the nutritional value. Canned chickpeas are perfectly fine rather than drying and cooking them from scratch. You’ll need about 1 1/2 to 2 (15-ounce) cans.
2. Tahini
Tahini is a paste made from ground sesame seeds that contributes creamy richness and toasty, nutty flavor. Look for brands without added oils or thickeners.
3. Extra Virgin Olive Oil
Quality extra virgin olive oil is key for flavor and health benefits. Its fruitiness balances out the tahini. Light or refined olive oil won’t cut it here.
4. Lemon Juice
Freshly squeezed lemon juice provides bright acidity to balance the nuttiness of the tahini and chickpeas. Bottled works when fresh isn’t available. About 1/4 cup is standard for most recipes.
5. Garlic
Minced or crushed garlic adds a subtle raw allium bite. Use about 1 small clove per 1 1/2 cups of chickpeas.
6. Spices and Herbs
Ground cumin, paprika, cayenne, parsley, cilantro and mint are popular hummus seasonings. Use the amounts you enjoy.
7. Water or Broth
A splash of liquid helps blend hummus to an ultra-smooth, creamy consistency. Water, vegetable broth or even chickpea cooking liquid work well.
Hummus Toppings & Serving Suggestions
One of the joys of hummus is how versatile it is. This dip pairs wonderfully with an array of garnishes and vehicles for dipping or spreading. Customize basic hummus with any combination of these delicious additions:
– Extra virgin olive oil and za’atar or paprika
– Minced garlic and lemon zest
– Chopped fresh parsley or cilantro
– Toasted pine nuts or walnuts
– Smoked paprika and olive oil
– Sautéed mushrooms
– Caramelized onions
– Roasted red peppers
– Ground sumac
– Chopped Kalamata olives
Beyond pita chips or fresh vegetables, try these creative ways to serve hummus:
– Spread on sandwiches instead of mayo
– Dollop onto tacos or fajitas
– Top flatbreads or pizza
– Mix with pasta or rice
– Use as a base for chicken or tuna salad
– Spread onto hamburgers or hot dogs
Now let’s get to those mouthwatering homemade hummus recipes!
Classic Hummus Recipe
This traditional hummus recipe produces the smooth, earthy version you’ll find in most Middle Eastern restaurants. Feel free to tweak spice amounts to your taste.
Makes about 2 cups
Prep Time: 5 minutes
Inactive Time: 1 hour soak time for chickpeas
Total Time: 10 minutes
Ingredients:
– 1 (15-ounce) can chickpeas, drained and rinsed (liquid reserved)
– 3 tablespoons tahini
– 3 tablespoons fresh lemon juice
– 2 tablespoons extra virgin olive oil, plus more to serve
– 1 small garlic clove, minced
– 1⁄2 teaspoon ground cumin
– 1⁄4 teaspoon kosher salt
– Dash of cayenne pepper
– 2 to 3 tablespoons water or reserved chickpea liquid
Instructions:
1. In a medium bowl, cover chickpeas with water and let soak for 1 hour, then drain and rinse.
2. In a food processor, combine the soaked chickpeas, tahini, lemon juice, olive oil, garlic, cumin, salt and cayenne pepper.
3. Process for about 3 minutes, scraping down sides as needed, until very smooth. With the motor running, stream in water or chickpea liquid to reach the desired creamy consistency.
4. Taste and adjust seasoning if desired. Transfer hummus to a serving bowl, then drizzle with additional olive oil and your choice of toppings. Store leftover hummus in an airtight container and refrigerate for up to one week.
Red Pepper Hummus
For a flavorful twist, roast red bell peppers and add them to hummus along with paprika and cumin. The sweet peppers contrast beautifully with nutty chickpeas and tahini.
Makes about 2 cups
Prep Time: 10 minutes
Cook Time: 10 minutes
Inactive Time: 1 hour for chickpea soaking
Total Time: 20 minutes
Ingredients:
– 1 (15-ounce) can chickpeas, drained and rinsed (liquid reserved)
– 2 roasted red bell peppers from a jar, patted dry
– 3 tablespoons tahini
– 3 tablespoons fresh lemon juice
– 1 tablespoon olive oil
– 1⁄2 teaspoon paprika
– 1⁄2 teaspoon ground cumin
– 1 small garlic clove
– 1⁄4 teaspoon kosher salt
– 2 to 3 tablespoons water or reserved chickpea liquid
Instructions:
1. In a medium bowl, cover chickpeas with water and let soak for 1 hour. Drain and rinse.
2. In a food processor, combine soaked chickpeas, roasted peppers, tahini, lemon juice, olive oil, paprika, cumin, garlic and salt. Puree for 2 to 3 minutes until very smooth, streaming in water or chickpea liquid to thin.
3. Taste and season further with salt, lemon, or additional roasted peppers if desired.
4. Transfer to a serving bowl and swirl top with olive oil before serving.
Cilantro-Lime Hummus
Bursts of bright cilantro and lime give this hummus recipe a refreshing twist. Try it with homemade baked tortilla chips for a southwestern kick.
Makes about 2 cups
Prep Time: 10 minutes
Inactive Time: 1 hour for chickpea soaking
Total Time: 10 minutes
Ingredients:
– 1 (15-ounce) can chickpeas, drained and rinsed (liquid reserved)
– 1⁄4 cup chopped cilantro, divided
– Zest and juice from 1 lime
– 3 tablespoons tahini
– 1 tablespoon olive oil
– 1 garlic clove
– 1⁄2 teaspoon ground cumin
– 1⁄4 teaspoon kosher salt
– 2 to 3 tablespoons water or reserved chickpea liquid
Instructions:
1. In a medium bowl, cover chickpeas with water and let soak for 1 hour. Drain and rinse.
2. In a food processor, combine soaked chickpeas, 2 tablespoons cilantro, lime zest and juice, tahini, olive oil, garlic, cumin and salt. Puree until smooth, adding water or chickpea liquid to reach desired consistency.
3. Transfer hummus to a serving bowl and swirl top with olive oil. Garnish with remaining chopped cilantro.
How to Make Easy Blender Hummus
Don’t have a food processor? No worries, you can quickly whip up a smooth batch of hummus right in your regular kitchen blender.
Makes about 2 cups
Prep Time: 5 minutes
Inactive Time: 1 hour for chickpea soaking
Total Time: 10 minutes
Ingredients:
– 1 (15-ounce) can chickpeas, drained and rinsed (liquid reserved)
– 1⁄4 cup tahini
– 3 tablespoons fresh lemon juice
– 1 garlic clove
– Dash cayenne pepper
– 1⁄2 teaspoon ground cumin
– 1⁄4 teaspoon kosher salt
– 2 to 3 tablespoons olive oil
– 2 to 3 tablespoons water or reserved chickpea liquid
Instructions:
1. In a medium bowl, cover chickpeas with water and let soak for 1 hour. Drain and rinse.
2. In a blender, puree soaked chickpeas, tahini, lemon juice, garlic, cayenne, cumin and salt until very smooth, about 2 minutes.
3. With blender running on low speed, slowly drizzle in olive oil until incorporated, then water or chickpea liquid until desired consistency is reached.
4. Taste and adjust seasonings as needed. Serve hummus topped with paprika and olive oil.
Tips for Creamy, Smooth Hummus
Follow these easy tricks for humming with perfection every time:
1. Always start with well-cooked or canned chickpeas. Undercooked beans won’t blend smooth.
2. Soak the chickpeas in water for 1 hour before using for the lightest, airiest texture (skip if using canned).
3. Drain and rinse canned beans to remove excess liquid and sodium.
4. Vent the food processor lid while blending hot ingredients to allow steam to escape.
5. Use room temperature or warm ingredients for the fastest, smoothest blending results.
6. Add the tiniest pinch of baking soda to further soften chickpeas when processing.
7. Slowly stream in liquid for a flawless emulsion without oil separation.
8. Let the hummus rest for 30 minutes or overnight in the fridge to allow flavors to meld.
How Long Does Hummus Last?
Properly stored homemade hummus will keep fresh in the refrigerator for up to one week. Seal leftover hummus in an airtight container with a layer of olive oil or plastic wrap directly on the surface to prevent oxidation.
You can also freeze hummus for longer term storage. Allow it to thaw overnight in the fridge before using. Add a splash of water while processing to restore the original creamy texture.
Ready to Get Blending?
Now that you’re armed with tips and scrumptious hummus recipes galore, it’s time to start blending!
With just a few quality ingredients and a couple minutes, you can be enjoying fresh, wholesome, restaurant-worthy hummus right at home anytime. Experiment with unique add-ins like olives, sun-dried tomatoes or curry powder to invent your own signature flavors.