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, paired with pita bread, or as a side to dishes like falafel, kofta, Israeli salad, shakshuka, 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.
So, why go to the effort of making homemade hummus when you can just grab a tub at the store? For starters, homemade hummus skips the soybean oil often found in store-bought varieties, staying true to traditional olive oil, and it swaps the artificial tang of citric acid with fresh lemon juice. Plus, no preservatives! Packed with protein and healthy fats, this homemade hummus recipe isn’t just healthier—it also delivers a flavor that’s miles ahead of anything you’ll find on the shelf.
Table of Contents
“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, providing a smooth texture and a nutty flavor. While many hummus aficionados insist on using dried chickpeas that have been soaked for authenticity, I assure you, it’s not necessary. I’ve made hummus both ways and find there’s virtually no difference in the final product’s taste or texture. The convenience of canned chickpeas makes the process simpler and just as delicious.
- Lemon juice: Adds brightness and acidity.
- Sesame Tahini: Made from ground sesame seeds, tahini contributes 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 can find it in most supermarkets near the other nut butters.
- Garlic: Adds a pungent kick and depth of flavor.
- Ground Cumin and Cayenne Pepper: These spices provide earthiness and a slight heat, respectively.
- Extra-Virgin Olive Oil: Olive oil adds richness, smoothness, and a fruity aroma to the hummus. It also helps in blending the ingredients into a cohesive mixture. A drizzle of olive oil on top before serving also adds 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 made from dried and ground berries, which lends a bright, citrusy note. Za’atar is a Middle Eastern 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 (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, and it could take a bit longer to achieve the same smooth and creamy texture.
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 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 fresh parsley, and top with the reserved whole chickpeas. Serve with pita wedges, pita chips or crudités.
Make-Ahead Instructions
This hummus recipe can be made up to 2 days ahead of time and stored in a covered container in the refrigerator. Bring to room temperature before serving.
Frequently Asked Questions
I have seen recipes that call for peeling the chickpeas, supposedly because the skins prevent the hummus from getting super creamy. I tried it—it took forever, and I could not tell the difference. Keep it simple!
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.
Video Tutorial
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Hummus
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.
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 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 add 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.
- 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
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- 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.
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Love this recipe; it’s my go to hummus. Thank you!
Wow. A neighbor told me this recipe was good and I agree. I made it for a gathering and everyone asked about it. Your recipes are always so spot on and delicious. And this was a very fast, easy recipe so thanks for that too!
I know that many people like Goya beans, and some online reviewers praise the brand, but I do wish that other canned brands of beans, and especially garbanzo beans for hummus, would be noted and promoted. Eden Foods has all kinds of ORGANIC beans that are absolutely excellent. They have all kinds of canned and dried beans. The real benefit of not buying or promoting Goya brand though is that the owner has a very particular reputation and his wealth and influence enables him to use that reputation to help people and causes that Jenn Segal and her fans might not want to enable. Try Eden Foods for great beans! (I have no financial or any other connection to Eden Foods, other than as a long-time customer.)
Good recipe. I’ve been making it like this for a long time. My variation is to use garlic simmered in olive oil instead of raw garlic, and the olive oil it was simmered in. I usually also add the pepper flakes to the garlic while it cooks. I’ve found that Korean gochugaru chili flakes work great.
Perfect texture but unfortunately too bland for my taste. Next time, I will add more garlic and cumin.
My friend made this. Absolutely delicious! I want to ask what size food processor is best to use for this recipe? I’m in the market for one and can’t decide between the 10 cup or 14 cup sizes.
Glad you liked it! I used highly recommend this one but you could get away with an 11-cup bowl if need be (I wouldn’t go any smaller.) Hope that helps!
I have made many similar hummus recipes, but this is definitely the winner. Just the right amount of everything…thank you for sharing this!
Since I have used and enjoyed so many recipes from your site, I thought that I would return the favor and share this hummus recipe from Zahav restaurant in Philadelphia. A bit more complicated, but truly the best I have ever had…and it freezes well. One secret is the method and the other to outstanding hummus is this brand of tahini, Sooms, from a woman owned company, also I think from Philly. Available directly from their site or Amazon.
ZAHAV’S HUMMUS
INGREDIENTS
• 1 cup dried chickpeas = 3 c. cooked= 2 cans of garbanzo beans
• 2 teaspoons baking soda
• Juice of 1 1/2 large lemons (about 1/3 cup), more to taste
• 2 to 4 cloves garlic, grated
• 1 ¾ teaspoons kosher salt, more to taste
• 1 cup sesame tahini
• 1 teaspoon ground cumin, more to taste
• Paprika, for serving
• Olive oil, for serving
• Chopped fresh parsley, for serving
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PREPARATION
1. In a bowl, cover chickpeas by at least 2 inches of cold water. Add 1 teaspoon baking soda and let soak at room temperature overnight. Drain and rinse.
In a medium pot, cover soaked chickpeas by at least 4 inches of water. Add the remaining teaspoon baking soda and bring to a boil over high heat. Reduce heat to medium high and let cook at a vigorous simmer until chickpeas are quite soft, 1 to 1 1/2 hours. (Overcooked chickpeas are the secret to creamy hummus, so don’t worry if they start to break down a little.) Drain and gently, lightly rinse to get some of the baking soda water off. (As an alternate try stewing the chick peas with some rhubarb to replace the lemon used later on in the recipe.)
2. While chickpeas are cooking, make the tahini sauce. In a blender or cusinart combine the lemon juice, garlic and 1/4 teaspoon salt. Let mixture sit 10 minutes. Add tahini, remaining 1 1/2 teaspoons salt and the cumin, and blend until a thick paste forms. Then add 1/3 to 2/3 cup ice water while blender is running, a little at a time, until sauce is smooth. (Go a bit less than 2/3 c. as you can add more if you need it in the next step. You’re looking for a perfectly smooth, creamy sauce. Blend about 2 minutes.)
3. Add the warm, drained chickpeas to blender with tahini mixture. Blend until perfectly smooth and not at all grainy, stopping to scrape down sides of bowl occasionally. This blending may take upward of about 2 minutes; just keep going until the mixture is ultra creamy and fluffy, adding a little water if you need it to make the contents of the blender move. Taste for seasonings, adding more salt, lemon juice and/or cumin as needed.
4. To serve, spread the hummus on a plate, dust with paprika, drizzle with olive oil and sprinkle with parsley.
5. My optional changes: if you want to make spicy hummus add about 1/4-1/2 c. Mama Lil’s peppers and a bit of the oil and blend well in the Cuisinart or blender. I often make three different kinds of hummus. Divide mixture into thirds, add Mama Lil’s to 1/3, add sun dried tomatoes to a third and leave a third plain. When you are adding peppers or sun dried tomatoes remember to blend well in the Cuisinart or blender. Three kinds, just one recipe!
Thanks for sharing it! 😊
If you can make this two days ahead, does that mean I can only keep this for two days?
It’s just my husband and me. He doesn’t eat a lot of it. Though he may, judging by all great reviews.
Hi Sunny, Yep, that’s correct. It may last longer than two days, but I always like to err on the conservative side from a food safety perspective.