Hummus

This creamy and smooth homemade hummus recipe is way better than anything you can buy at the store. It all comes together in minutes.

Ingredients

To make homemade hummus, you'll need the following ingredients. Refer to the recipe card for the full list of ingredients and measurements.

Chickpeas: They're also known as garbanzo beans and are the main ingredient in hummus. Often, I use canned chickpeas because they're more convenient. Sometimes, I'll soak and cook dried chickpeas, which taste even better.

Water or aquafaba: Aquafaba is the liquid from the canned chickpeas. It's my favorite way to make homemade hummus silky and fluffy. You can also use cold water or a couple of ice cubes as a substitute for aquafaba.

Tahini: A sesame seed paste that's crucial in traditional hummus. It's rich, nutty, and earthy. It's also an emulsifier, combining the chickpeas with the lemon juice and olive oil. A high-quality tahini is worth it, so don't skimp on this essential ingredient.

Lemon juice: Freshly-squeezed lemon juice adds acidity and tartness. If you only have bottled lemon juice, use that. If you have a choice, always choose fresh. It adds the perfect brightness, making homemade hummus taste fresh and flavorful.

Olive oil: Some blended in, and some drizzled on top. Olive oil adds a creamy and smooth texture. It also gives it a rich, peppery flavor that pairs well with the chickpeas, tahini, lemon, and garlic.

Garlic: The savory, pungent notes of garlic are key for depth of flavor. I find that a small clove is perfect. For a stronger garlic flavor, add more. You can also mellow the flavor by mincing it and letting it sit in a little lemon juice for a couple of minutes.

Ground cumin: It has a warm, earthy flavor that adds depth. It's a staple in Middle Eastern cuisine.

Paprika: A sweet, mild, and subtle peppery flavor. It's not essential, but I love the flavor that paprika adds. You can omit it or try smoked or hot paprika to change it up.

Salt: It enhances the flavors and prevents them from tasting dull. A bit of salt brings out the nuttiness of the tahini.

How to Make Homemade Hummus

The following are the steps and process images to make a smooth, creamy hummus. Refer to the recipe card for the complete set of instructions.

1. Add ingredients to a high-speed blender. Drain and rinse the chickpeas, while saving the liquid (aquafaba). Then, add everything into the blender. You can also use a food processor. I prefer a high-speed blender for a smoother, fluffier, and creamier hummus.

2. Blend until smooth. As you're blending, pause to scrape down the sides as needed. You can add more aquafaba or cold water for a thinner consistency. The perfect hummus is silky-smooth and fluffy. Once it's there, you're ready to serve it.

Serving Suggestions

I garnish it with olive oil, paprika, chickpeas, and chopped parsley. You can also top it off with sumac, oregano, tomatoes, or cucumbers.

Hummus is a versatile dip that doubles as a spread. There are so many ways to enjoy it. The following are some of my favorite ways:

• Bread. It's delicious with pita bread, flat bread, and crostini. You can spread it on top or dip it in.
• Sandwiches and wraps. It's an excellent alternative to mayonnaise. I love spreading it on a sandwich or wrap with fresh greens, cucumbers, and tomatoes.
• Fresh vegetables. Crunchy raw vegetables work best. My favorites include carrots, celery sticks, bell pepper strips, cherry tomatoes, broccoli, and cucumber slices.
• Roasted vegetables. Roasted zucchini, eggplant, cauliflower, and peppers pair well with hummus. They offer a warm way to enjoy it.
• Chips or crackers. Pita chips, crackers, potato chips, pretzel crisps, and bagel chips are all tasty and crunchy dippers.
• Salad. A classic Mediterranean salad is always a good idea. You can also pair it with a salad featuring any green and crunchy vegetables.
• Grain bowls. Quinoa, farro, barley, and buckwheat are some of my favorite bases for grain bowls. Add cherry tomatoes, cucumbers, zucchini, and mushrooms. Then, top it with hummus or place it on the side. It's a hearty meal.

How to Store

I can't help but enjoy hummus soon after making it. But I also love having hummus on hand in the refrigerator. It keeps well in the fridge for up to 5 days in an airtight container.

You can also freeze hummus by storing it in a freezer-safe bag or container. It dries out in the freezer, so I like to top it with olive oil to keep the moisture. It'll last up to 3 months in the freezer if stored in an airtight container or bag.

When freezing it, leave space for expansion. Before enjoying it, allow it to thaw overnight in the refrigerator.

If you don't want to freeze the entire batch, you can break it up into smaller portions. Use smaller containers or freeze them in an ice cube tray. Once frozen, transfer them to a freezer-safe bag. Now, you can thaw as much as you need rather than the whole thing.

Variations

This is my favorite hummus recipe. It's how I enjoy it most of the time. Other times, I want to explore different flavors. The following are other takes to try on hummus.

Turn up the heat. Cayenne pepper, red pepper flakes, or hot sauce are easy ways to make it spicy. You can also add roasted jalapeño or habanero peppers.

Strengthen the garlicky flavor. A mix of roasted and raw garlic cloves delivers the ultimate garlic hummus. Raw garlic gives a pungent, sharp flavor. Roasted garlic is buttery and sweet.

Make it pink. Add a roasted or boiled beet to make a vibrant and beautiful pink hummus. It has the creaminess of traditional hummus, with the slightly sweet, earthy flavor of beets.

Try roasted red peppers. For a flavor boost, add 2-3 roasted red bell peppers. The sweet and subtly smoky taste deepens the flavor profile. This is one of my favorite variations.

Turn it green. Add spinach, parsley, cilantro, basil, and green onion to make a green goddess hummus. You can also add avocado instead. Hummus meets guacamole.

Pro Tips for Making the Best Hummus

Freshly made hummus drizzled with olive oil is delicious. Say goodbye to the mediocre ones at the store. The following tips will help you make the best hummus of your life.

Peel the chickpeas. It's a tedious task, but peeling them gives a smoother, creamier texture. The thin skins add grittiness. For the fluffiest, smoothest, and creamiest hummus, remove the skins.

Soften the skin. If you don't want to peel the skins, the next best option is to soften them. Overcook them with ½ teaspoon of baking soda until they're tender. It'll take about 20 minutes for canned or soaked chickpeas. The baking soda raises the water's PH, making the skin of the chickpeas extremely soft. Now, you'll make a creamy hummus without peeling the skins.

Blend the chickpeas while hot or warm. This is the key to extra-smooth, restaurant-style hummus. The heat helps the ingredients blend and emulify easily.

Use a high-powered blender or food processor. A strong blender or food processor ensures you make a smooth hummus. It's essential for the perfect texture.

Don't serve it cold. My favorite way to enjoy the flavors of hummus is at room temperature or warm. When it's cold, it can taste duller and feel stiffer. Bring it to at least room temperature to taste the perfect balance of tahini, lemon, and garlic.

Frequently Asked Questions

What are the main ingredients of hummus?

A classic, authentic hummus is made with chickpeas, tahini, olive oil, lemon juice, garlic, and salt. From there, you can add other spices to enhance the flavor.

What are common mistakes when making homemade hummus?

Common mistakes when making hummus include not blending enough, forgetting lemon juice, and not making it fluffy. Under-blending leads to a gritty texture, and lemon juice, an acid, balances and brightens the flavor. Aquafaba is my favorite way to create a fluffier texture, but you can add a couple of ice cubes when blending it.

What's the best tahini for hummus?

Tahini from hulled sesame seeds is the best to avoid a bitter flavor. My favorite top-rated brand for tahini is Soom. It's made with Ethiopian White Humera sesame seeds, which are known for exceptional taste. It has a mild nuttiness and a rich, smooth consistency.

Can you make hummus without tahini?

Whether you don't have tahini on hand or aren't a fan of the flavor, you can make hummus without it. You can omit it or toast 2 tablespoons of sesame seeds and blend them with the other ingredients.

More Easy Dip Recipes

• Guacamole: Fresh, creamy, and slightly chunky.
• Cold Corn Dip: Cheesy, creamy, and irresistible.
• Warm Black Bean Dip: A simple, delicious appetizer that's bursting with flavor and perfect for sharing.
• Garlic Mayonnaise: A creamy, garlicky, and delicious sauce that enhances any meal in a few minutes.

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