Hummus
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Say farewell to mediocre store-bought hummus—my hummus recipe guarantees a creamy, whipped, flavor-packed dip, ideal for scooping with 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, homemade hummus 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 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 that enhances both the taste and presentation of your hummus. 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
Hummus 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
Is peeling chickpeas necessary to achieve a creamy hummus texture?
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!
What is the best way to mix tahini that has separated in the can?
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 farewell to mediocre store-bought hummus—my hummus recipe guarantees a creamy, whipped, flavor-packed dip, ideal for scooping with 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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This is a fabulous recipe. Seriously, who the heck wants to peel chickpeas? I cannot be bothered with cooking in baking soda, either. I followed the recipe except I accidentally used 1/2 cup of tahini. Also 2 lemons gave me more than a 1/4 cup and I just used it all. It was terrific. I’ll use this recipe from now on. It’s delicious. Thanks!!
Hi Jenn! I absolutely love your recipes, thank you so much. I am half Lebanese and a huge fan of your hummus. My 2 year old however is allergic to sesame (so sad). Do you have any suggestions as a sub for the tahini? I know it won’t be the same, but I’m interested in getting a professional’s recommendation. Thank-you!
So glad you like the recipes, Meredith! Though I haven’t tried it, I think you could replace the tahini with cashew or almond butter. Please LMK how it turns out if you use one of these alternatives!
Sadly, she’s also allergic to treenuts! 🙁
Oops — If she is able to eat sunflower seeds, you could try it with sunflower butter. If not, I’d just omit that ingredient. It won’t taste quite like hummus but should still be good.
Sometimes I don’t have tahini so I just use extra garlic & liquid from chickpeas can. Turns out great😋
Holy moley! I will never use another recipe again for hummus – smooth, fluffy, so flavourful and easy – thank you for once again providing an amazing recipe. 🙂 The tip on smoothing out the tahini was spot on as well.
Once again, Jenn, you have an amazing recipe. The BEST hummus I’ve ever had. And so easy. I can’t wait to impress all of my friends at our next get together.
Great recipe! I have made hummus recipes in the past that were good but this recipe is very good and easier to make! I did use dried chickpeas in the insta pot–50 min with natural release resulted in a nice soft chickpea. Love the balanced flavor—don’t hesitate to run the food processor for several minutes– great fluffy texture—thanks again Jenn!
I never thought hummus could be this easy and delicious at home. Wow, it was terrific. Hubby fought me to lick the bowl clean. Going to make sure I keep two cans of chick peas and tahini on hand at all times so I can make this when the mood strikes. Another one out of the park, Jenn! Thank you!
My husband is the hummus maker in our house so when he asked me to make it i froze…..Then I thought once upon a chef would surely have a recipe, so I found it and made it and YAY…It was wonderful….Creamy, so tasty and wonderful. I’ll never be afraid to make hummus again,,,,Thank You…Thank You…
Honestly, this is the best hummus I’ve ever made!
This is on frequent rotation at our house and gets five-star reviews wherever I make it. In fact, I brought it as an appetizer for Thanksgiving last week at a good friend’s house. Her husband raved about it nonstop while she was putting the finishing touches on dinner, then finally realized he had better distribute the kudos a little bit more – ahem – evenly lol. He quickly blurted out a sheepish “And dinner smells great, honey!” This recipe even gets two thumbs up from my Lebanese coworker, who has his own recipe and is notoriously picky about the authenticity of Middle Eastern recipes!
LOVE this recipe. Made this many times and all enjoy it ! Simple. Thank you