Holy cow if you haven’t learned how to make hummus yet, you’re totally missing out.
It’s. So. Dang. Good.
I used to think that I didn’t like hummus. Turns out, I just don’t like the pre-packaged, highly processed stuff. Real homemade hummus is a godsend. Once you learn how to make hummus, you’ll never want to eat store-bought hummus again.
Homemade hummus is naturally gluten-free, dairy-free, vegetarian & vegan
It’s also full of fiber, protein, healthy fats, and good carbs. What’s not to love?!
Learning how to make hummus at home is:
- super easy
- much less expensive than buying it at the store
- the best way to control the quality of ingredients for better nutrition
- the best way to control the flavors, too
Most store-bought hummus is made with lower-quality oils such as canola oil and contains preservatives to keep it fresh. It’s totally ok to buy your hummus sometimes (we all need help from the store on busy weeks), but making it at home is so quick and easy, not to mention tastes much better, that you’ll want to do it again and again.
You need 5 ingredients to make hummus:
- Chickpeas (a.k.a. garbanzo beans)
- Tahini (ground sesame seed paste)
- A clove of fresh garlic (none of that jarred stuff)
- Fresh lemon juice (freshly squeezed is always best)
- Extra-virgin olive oil (I like the one from Thrive Market)
- Optional additions: You can also add a dash of ground cumin for a traditional flavor, and a sprinkle of paprika on top for a traditional garnish if you want. You’ll also need sea salt and a little cold water, but those are usually considered “freebie” ingredients 😉
Start with the hummus recipe below then add more or less lemon juice, tahini paste, extra-virgin olive oil, and cumin to taste to fit your preferences. I most often make the recipe below, and sometimes I add a few extra tablespoons of lemon juice to make it extra tangy.
How to Make Hummus Perfect Every Time:
Equipment: Making homemade hummus is easiest in a food processor as it can get stuck in the blade of a blender container.
I use both a 10-cup and a 14-cup Cuisinart food processor. If you don’t have a food processor, you can use a blender, but chop the garlic before you add it, and you may need to add extra cold water to get the mixture blending.
Step 1: Finely Chop the Garlic
When using garlic in a food processor recipe, I always add the garlic first by itself to let the machine do the work for me. See the video above for details. If you’re making this in a blender, finely chop the garlic with a knife and add it in with the chickpeas so it incorporates well.
Step 2: Add the Tahini & Lemon Juice
At this point add the tahini and lemon juice and process about 30 seconds. This helps thin out the tahini so it incorporates well.
Step 3: Add the Chickpeas, Olive Oil, Cumin & Salt
Add the drained and rinsed chickpeas, extra-virgin olive oil, and sea salt (and cumin if using).
Process about 30 seconds, then scrape down the sides. Move on to step 4.
Step 4: Use Cold Water to Make It Smooth
Put the lid back on and while blending, add cold water 1 tablespoon at a time through the top of the food processor until the mixture becomes smooth and creamy. If your food processor doesn’t have a hole on top, add the water in before putting the lid on.
This usually takes about 3 tablespoons of cold water, but you can use less for a denser hummus. You can also add another tablespoon of extra-virgin olive oil and/or lemon juice (if you like it extra lemony!) to help make it even more creamy.
You’ll want to use cold water as warm water can start to cook the ingredients and it’s not as appealing.
Step 5: Serve It Up!
To serve right away, add it to a bowl and use the back of a spoon to make a swoosh on top. Sprinkle a few whole chickpeas and about 1-2 tablespoons more of extra-virgin olive oil on top to make it pretty. Add a dash of paprika (not smoked paprika, unless you’re into it) on top for a pretty garnish and/or a dash of parsley. While you’re at it, add a big sprinkle of flakey sea salt too if you have some on hand.
Or, store it in an airtight container for up to 4 days in the refrigerator.
Be sure to check out more recipes for dips and spreads underneath the recipe card. Enjoy!
Print
Traditional Homemade Hummus
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 cups
- Category: Snack, Spread
- Method: Blend
- Cuisine: Middle Eastern
Description
Creamy, bright, and perfectly savory, this homemade hummus is easy to make with just a handful of pantry ingredients. Whipping the tahini with lemon first gives it a silky texture, while garlic, olive oil, and a splash of cold water bring everything together. It’s fresh, simple, and far better than store-bought.
Ingredients
- 1 small clove garlic*
- 1 (15-ounce) can chickpeas, drained and rinsed or 1 1/2 cups cooked chickpeas
- 2 tablespoons fresh lemon juice (use 3–4 tablespoons if you like it extra lemony)
- 2 tablespoons tahini paste (stir well before measuring)
- 3 tablespoons extra-virgin olive oil, plus more for serving
- 1/2 teaspoon fine sea salt (or a heaping 1/2 teaspoon kosher salt)
- 2–3 tablespoons cold water, as needed for creaminess
- Optional garnishes: paprika, chopped parsley, extra olive oil, sesame seeds, feta, olives, fresh herbs, or a few whole chickpeas
Instructions
- Add the peeled garlic, tahini, and lemon juice to a food processor or blender. Blend for about 30 seconds until smooth and slightly lightened in color.
- Add the chickpeas, olive oil, and salt. Blend 30–45 seconds, then scrape down the sides.
- With the machine running, add cold water 1 tablespoon at a time (usually 2–3 tablespoons total) until the hummus is smooth and creamy. (If your machine doesn’t have a feed tube, add the water before blending.) Optional: add another tablespoon olive oil or a little more lemon juice for extra richness or brightness.
- Transfer to a bowl and use the back of a spoon to make a swoosh on top. Drizzle with 1–2 tablespoons olive oil, sprinkle with a few whole chickpeas if you saved some, and dust lightly with paprika. A pinch of flaky salt is a nice finish. Store in an airtight container in the refrigerator for up to 4 days.
Notes
*Garlic: Chopped garlic becomes stronger the longer it sits. If you plan to eat this right away and love garlic, you can add an extra clove. If you’re storing it, keep in mind the garlic flavor will intensify over time.
Texture: If your hummus is too thick, add water 1 teaspoon at a time. If it’s too thin, blend in a little more tahini or olive oil.
Blender tip: If using a blender, a model with a narrow base works best. Very wide 64-ounce containers often struggle to catch the ingredients, so you may need an extra tablespoon or two of water at the start.
Bean swap: White beans (such as cannellini) are a great substitute for chickpeas if you want to mix things up.
Thanks for the information.