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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Hi Jenn, this is the first time I’ve made hummus. It was super easy and delicious, as promised
I will never buy hummus again. Thank you.
Delicious and super easy. I topped it with harissa olive oil. Really excellent.
Home made Much better than store bought Glop!
Tahini, peanut butter etc can be stirred thoroughly by putting 1 beater on a hand mixer & sticking it into to the jar. Hang On! (clean non greasy hands) put mixer on Low or prep for a new kinda facial & wall paint.🤣
I made this yesterday and whole family loved it! i didn’t have that brand of tahini but used an israeli brand. Will be making my own hummus from now on!
Fantastic hummus!
I just returned from my first trip to Israel, where the food was wonderful and the hummus amazing. I doubted my ability to reproduce it at home, but I gave this a try. My only substitution was the Soom tahini recommended by Michael Solomonov of Zahav fame. And also, as Mr. Solomonov suggests, I processed the ingredients in the food processor, and then I processed them some more! The key is to process much longer than you think, five minutes at least. The result is amazing hummus, as good as I remembered from Israel. No comparison to store-bought.
I suspect it can make a big difference what brand of chickpeas you use due to flavor, texture, and salt content. Quality is even more important if you’re adding the canning liquid. I noticed that Jen uses Goya which I’ve seen highly rated in the past. I have a hard time finding Goya in the stores where I shop, so I just looked online to see what brands are most recommended.
Goya came out on top in multiple places, and Bush’s also did very well. Westbrae Natural rated well among the organic brands. As some one who lives a block away from Trader Joe’s, it pains me to say that their chickpeas were universally scorned. It might be helpful to look at ratings to figure out the best available choices in your area.
I know Joyva is good tahini, but I don’t buy it because the can size is just too big for someone who lives alone as I do. Just in case you don’t scroll all the way down, there’s an early post here about how you can freeze tahini in small batches. Who knew! Between Marcia’s freeze the tahini suggestion, Jen’s simple recipe and her smart Tahini blending method, I’m looking forward to a summer of homemade hummus. I can’t wait for tomato season . . .
Hi Jen!
If I can’t find Joyva can I buy any tahini?
Thanks,
Erin
I like Joyva best, but if you can’t find it, another brand will work. Hope you enjoy!
I love hummus. This is the best recipe I’ve come across. It’s also quite straight forward. The consistency and flavor is just right. My family likes spice, so I do add an extra pinch of cayenne.
This is my goto hummus recipe. However it makes ALOT. I usually up the amount of spices a bit as we like it a little more spicy. I typically cook dried chickpeas in my instant pot so I have them on hand for recipes such as this.
Hi Jenn,
I made this hummus a few days ago and it was so easy and delicious! My housemate couldn’t stop eating it, so I’m making more for tonite! Movie night. How long do you think this will last(if not gone) in the fridge? I absolutely love every recipe I’ve tried! Thank you. Robin Gabrielle, Seattle Wa
Hi Robin, So glad you like this! It should last nicely in the fridge for about 4 days. 🙂
This is so easy to make and very delicious!! I can’t stop eating it!!
Do you have the nutritional information available?
Also, do you think this would freeze well?
Thanks for your help.
Hi Wendy, glad to hear you like this! I’ve never frozen hummus, so I googled it to see if I could find some info. It appears that it can be frozen and here are some tips for going about it. And I just added nutritional info to this. Hope that helps!