Learn how to make Hummus with this easy 7 ingredient hummus recipe! It’s ready in less than 10 minutes and can be served as a dip or spread. Recipe includes a how-to video!
Simple Homemade Hummus Recipe
A staple dish in the middle east, I was lucky enough to have first tasted hummus in Egypt where it is served absolutely everywhere. Here in the US, it’s not quite so omnipresent, but it does frequently pop up as an appetizer at parties or spread on sandwiches, and it’s almost always the premade kind. Hummus is so simple and quick to make though, so why not make it yourself?
My hummus recipe is creamy and smooth with an earthy, zippy, and garlicky flavor. It’s so tasty and versatile, and it’s incredibly easy to whip up at home. All you need is a handful of ingredients, a blender, and less than 10 minutes. Serve it with pita chips or sourdough crackers, and you’ve got yourself a flavorful and fairly healthy snack packed with protein, fiber, vitamins, and minerals!
One special trick in my hummus recipe: blend the tahini and lemon juice together first to emulsify them. I picked up this tip a while ago, and I love how it creates a smooth, creamy texture without needing to add aquafaba (the liquid from the canned chickpeas) or water, which can dilute the flavor. It also helps the flavors meld and develop more evenly vs. blending everything all at once.
What You Need
Since this hummus recipe uses so few ingredients, it’s important that the ones you use are high-quality. Here’s what you need:
- Chickpeas. Also known as garbanzo beans! I use canned chickpeas to make this hummus recipe quick and easy. If you’d like to use dried chickpeas, you can, but they will take quite a long time to cook before you can use them.
- Tahini. This is a paste made from blended sesame seeds. It looks like a thin peanut butter, and it has a toasty, earthy flavor. Tahini is a classic ingredient; it adds flavor and contributes to a smooth, creamy texture. Using high quality tahini will produce a high quality hummus.
- Garlic. Another classic ingredient! Hummus gets a lot of its flavor from garlic. I like using fresh garlic here. Feel free to add more if you love garlic (and try my garlic knots too while you’re at it!). You can also roast your garlic beforehand to add even more depth.
- Lemons. Do NOT use bottled lemon juice! You must squeeze your own lemons, as this gives the best flavor by far.
- Extra virgin olive oil. Use a good quality oil for the best results. I don’t recommend a light olive oil or any other neutral tasting oil; you really want the fresh, peppery notes from extra virgin olive oil (like in my olive oil cake!).
SAM’S TIP: Feel free to experiment with different flavors! I like adding roasted red peppers, sun-dried tomatoes, cayenne pepper, Za’atar, or roasted garlic.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Hummus
- Blend tahini and lemon juice until smooth and fluffy, about 2-3 minutes.
- Add the remaining ingredients and blend until smooth. If your hummus is too thick, add 1 tablespoon of liquid from your canned chickpeas (or plain water) at a time until you reach your desired consistency. Taste test for seasoning.
- Place in the fridge to chill until ready to serve. When you’re ready, spread the hummus into your serving dish.
- Garnish with fresh parsley, paprika, and additional olive oil.
SAM’S TIP: Some people don’t like the texture of a hummus made from chickpeas with their skins on. If you’d like to remove the skins, you can carefully pinch them off before adding them to the blender (it’s very time consuming!). I always leave the skins on though and never have an issue.
Frequently Asked Questions
This hummus recipe makes a great dip with crisp, fresh veggies, like bell peppers, carrots, cucumbers, and celery. You can also serve it with warm pita or crackers.
You can also use hummus as spread on sandwiches or wraps (think of it like a mayo substitute). Pair it with meats and veggies for a unique flavor combination, or make a protein packed vegetarian wrap!
My hummus recipe also makes a flavorful topping for grain bowls or salads. The possibilities are endless here!
Tahini is a classic hummus ingredient, which is why I included it in my hummus recipe. There are several versions out there that skip this ingredient entirely (sesame is a common allergen) or substitute it with yogurt, nut butter, or roasted/steamed veggies.
I can’t say how my recipe would work with these substitutions though, as I’ve only prepared it the way I’ve listed here.
Yes, although the flavor and texture can change after freezing. Make sure to choose an airtight container with enough room, as hummus tends to expand when frozen. I’d recommend only freezing for a few months and adding a bit more oil after thawing if it seems dry.
Would you have interest in seeing a dessert hummus recipe? Let me know in the comments!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
How to Make Hummus
Ingredients
- 3 Tablespoons tahini
- 3 Tablespoons freshly squeezed lemon juice
- 1 15-oz can chickpeas or garbanzo beans, drained, aquafaba (liquid from can) reserved
- 3 Tablespoons extra virgin olive oil plus additional for garnish
- 3 cloves garlic coarsely chopped
- ¼ heaping teaspoon salt plus additional to taste
- ¼ teaspoon ground cumin
- Paprika for garnish optional
- Parsley for garnish optional
- Toasted pita chips for serving
Recommended Equipment
Instructions
- Combine tahini and lemon juice in a blender and blend for 2-3 minutes, until smooth and whipped.3 Tablespoons tahini, 3 Tablespoons freshly squeezed lemon juice
- Add drained chickpeas, olive oil, garlic, salt, and cumin and blend until smooth and creamy. If mixture is too thick, add reserved aquafaba or water a Tablespoon at a time until desired consistency is reached (if you won’t be serving the hummus until the next day, it’s a good idea to add at least a splash of the reserved aquafaba as it tends to thicken in the fridge).1 15-oz can chickpeas or garbanzo beans, drained, aquafaba (liquid from can) reserved, 3 Tablespoons extra virgin olive oil, 3 cloves garlic, ¼ heaping teaspoon salt, ¼ teaspoon ground cumin
- Taste-test and add additional salt if needed.
- Cover and store in refrigerator until ready to serve or spread into serving dish and serve, garnished with additional olive oil, parsley, and paprika, if desired.Paprika for garnish, Parsley for garnish, Toasted pita chips for serving
Notes
Storing
After preparing, store in an airtight container in the refrigerator for up to a week.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Corinne Almas
Hi
Just want to share I cook dried
chick peas and freeze them…. So much cheaper than canned chick peas
Another tip…I often freeze my hummus. I dollop it in 2-3 tbsp piles on a cookie sheet and freeze. Once frozen I pop the frozen hummus into a freezer bag. When I want hummus for a lunch, I just grab a couple of frozen hummus in the morning and they are ready for lunch.
Sam
Thank you for the tips! 🙂
Ruth Cohen
I made it with cannellini beans as I had no chickpeas. It was fantastic, so smoothly and delicious. Thank you.
Emily @ Sugar Spun Run
Thanks for letting us know how it went for you, Ruth! Good to know those beans work just as well 😊
Janny
I would love to know how to make dill pickle hummus! Thanks!
Sam
Sounds delicious, I’ll add it to my list to work on!
Rosanna T Oxhorn
This is another recipe that is replacing another one I have made in the past. This recipe is so good I was tempted to eat the whole thing with a spoon. It is perfect!
Sam
I’m so glad you enjoyed it so much, Rosanna! 🙂
Charles
To make your hummus extra smooth and creamy, boil the chick peas for about 20 minutes with a teaspoon of baking soda which will help release the skins. Strain off the skins with a slotted spoon, then drains the chickpeas before blending. When processing, add ice water to achieve a nice consistency.
Sam
Thank you so much for sharing, Charles!
Terri White
I made hummus once and it said to boil the chickpeas for 20 minutes because it softens the skin. It made blending them really easy. I will still do that step but I can’t wait to try your recipe. I would LOVE a chocolate hummus recipe.
Sam
I hope you love it! Chocolate hummus sounds interesting. I’ll have to give it a try! 🙂
Sandra Bonagura
yes – a dessert hummus sounds great!
Tracy
I would LOVE to see a dessert hummus recipe! I’ve been trying to make my own for a while now. It was so hard to find and the prices kept going up so I decided to try to make my own. I’ve tried it with both chickpeas and black beans. For the fat, I’ve tried natural peanut butter, powdered peanut butter and avocado. For the sweetener, I’ve tried brown sugar, maple syrup and even an artificial sweetener, which I never buy and ended up leaving a terrible after taste. I still haven’t found the perfect combination and since it makes 10 servings, it’s another week and a half before I’m finished with the current batch and can try my hand at another one. I’d definitely try your recipe if you posted one!
Sam
I will see what I can whip up. 🙂
Ursula Bachli from Toronto Canada
Hi Sam! You just saved me 1/2 hours shelling the canned chickpeas. I also have a Ninja blender and the hummus turned out super smooth. Can’t wait to present it with the toppings to my family this weekend!
Sam
I hope everyone loves it! 🙂
jim hynes
Hi Sam
Can’t wait to make this. Both my wife and I became fans of hummus on trips to Israel. I was worried at first that I would have trouble finding Tahini here in central Texas. but H E B to the rescue. Off to pick some up. This recipe was a pleasant surprise. Thanks a million
Sam
I hope you love it! 🙂