This hummus recipe is perfect for creating the creamiest and most delicious hummus dip you have ever tasted! You can pair it with crackers, vegetables, bread, and more for a tasty appetizer or snack. Plus, there's no cooking required as everything is combined in a food processor and blended until smooth!
Best Homemade Hummus Recipe
You've probably already tried hummus before, but did you know it is ridiculously easy to make your own at home (and tastes even better than the store-bought kind)? You only need a few ingredients, a food processor, and just a couple of minutes!
This versatile dish can be enjoyed as a spread on sandwiches, as a dip with vegetables or pita bread, or as a topping for salads or grilled meats. You really can't go wrong! Feel free to try out some easy and delicious variations, too!
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🥘 Hummus Ingredients
Surprisingly, hummus only needs a few key ingredients that can all be found at your standard grocery store! Check out the variations listed below, too, just in case you want to grab some of those items as well!
- Tahini - ¼ cup of well-stirred tahini. This is a paste made from ground sesame seeds and is the star ingredient in hummus (well, maybe besides the chickpeas).
- Lemon Juice - ¼ cup of lemon juice.
- Olive Oil - 2 tablespoons of extra virgin olive oil, plus more for serving.
- Garlic - 2 teaspoons (or 2 cloves) of minced garlic.
- Cumin - ½ teaspoon of ground cumin.
- Salt - ¼ teaspoon of salt, to taste.
- Chickpeas - One 15-ounce can of chickpeas, drained and rinsed.
- Water - 2 tablespoons of water.
- Paprika - A dash of paprika for serving.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Hummus
While hummus is super easy to make, there is a little bit more to it than just dumping everything in the food processor. The order in which you mix your ingredients is actually the key to making the best possible hummus! All you will need is a food processor, a silicone spatula, and your measuring spoons.
This recipe will make approximately 6 servings of hummus.
- Mix. Add ¼ cup of tahini and ¼ cup of lemon juice to the bowl of your food processor and process for 1 minute. Scrape down the bowl with a silicone spatula and then process for 30 seconds more.
- Add and mix. Add 2 tablespoons of extra virgin olive oil, 2 teaspoons of minced garlic, ½ teaspoon of ground cumin, and ¼ teaspoon of salt to the mixture and process for 30 seconds. Scrape the bowl and then process for an additional 30 seconds.
- Blend the chickpeas. Make sure your 15 ounces of chickpeas are drained and rinsed and then add half of them to the food processor and blend for 1 minute. Scrape the bowl, add the remaining chickpeas, and blend for 1-2 minutes, or until thick and smooth.
- Adjust the consistency. Your hummus will most likely be too thick at this point, so turn on the food processor and gradually add 2 tablespoons of water (up to 3 tablespoons) until your desired consistency is reached. Taste and adjust salt as needed.
- Serve. Serve immediately with a drizzle of extra virgin olive oil and 1 dash of paprika.
Pair your hummus with some homemade naan bread, your favorite veggies, or even as a spread on a sandwich! The possibilities are endless! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- You can use canned or cooked chickpeas to make this hummus. If cooking your own, use 1½ cups of cooked chickpeas instead of one 15-ounce can.
- Processing the lemon juice and tahini together before adding the other ingredients helps to "whip" them, ensuring that your hummus is extra creamy!
- You can easily remove the skins from the chickpeas by placing them in a large bowl of warm water and gently rubbing them with your fingers. The hummus will be delicious with or without the skins, but it may make a slight difference in texture. Peeled chickpeas will yield a creamier hummus, but the difference is very small, so it is completely up to you if you want to spend the time peeling them!
📖 Variations
- Roasted Red Pepper Hummus: Slice 2 red bell peppers into large, flat pieces and roast them on the top rack of your oven (skin side up) under the broiler until the skin has charred. Allow to cool, and then peel off and discard the skin. Add the roasted bell peppers to your hummus after the chickpeas have been thoroughly blended, but before adding the water to adjust the consistency.
- Spicy Hummus: Add a pinch of cayenne pepper or a dash of hot sauce to bring up the heat.
- Avocado Hummus: Add 2 small, ripe avocados and 2 tablespoons of fresh cilantro to the food processor after blending the chickpeas.
- Roasted Garlic Hummus: Instead of using raw minced garlic, swap it out for roasted garlic. To roast garlic, just wrap an entire head of garlic in foil and roast it in the oven until soft.
- Sweet & Spicy Curry Hummus: Leave out the ground cumin and add 1 tablespoon of maple syrup, 1 teaspoon of both curry powder and freshly grated ginger, ½ teaspoon of ground turmeric, and ¼ teaspoon of cayenne pepper.
- Roasted Sweet Potato Hummus: Swap the ground cumin for 1 teaspoon of cinnamon or pumpkin pie spice and add 1 cup of baked, cubed sweet potato (without the skin) to the food processor after blending the chickpeas.
🥡 Storing
Keep your hummus stored in an airtight container in the refrigerator for up to 1 week.
Freezing Hummus
Place your hummus into an airtight container or bag (leaving some excess space because it will expand) and freeze for up to 3 months. Transfer to the fridge to defrost overnight.
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❓ Recipe FAQs
Yes! If you don't want to use canned chickpeas, you can also make your hummus using dried ones. However, you need to make sure that you soak and cook them before proceeding with the recipe.
Yes, this homemade hummus can easily be frozen. To do so, transfer your hummus to a bag or container and store it in the freezer for up to 3 months. When ready to serve, simply defrost it in the fridge overnight.
Tahini is a key ingredient in hummus that gives it its signature flavor. If you remove tahini, it wouldn't be authentic hummus anymore. However, if needed, you can try swapping it for some cashew butter or sunflower seed butter (but it won't taste exactly the same).
🥣 Best Homemade Dip Recipes
- Dill Pickle Dip - The perfect dip for everyone who loves the flavor of pickles.
- Cajun Dipping Sauce - A zesty dip that is loaded with bold Cajun flavors.
- Cream Cheese Salsa Dip - A 2-ingredient dip that can be as spicy as you like and enjoyed both hot or cold.
- Pumpkin Fluff Dip - This sweet pumpkin dip is loaded with fall flavors and pairs perfectly with graham crackers.
- Cheese Dip - Gooey and delicious dip that is made for pairing with pretzels.
- French Onion Dip - A classic, party-favorite dip for vegetables and chips.
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📖 Recipe Card
Hummus
Ingredients
- ¼ cup tahini (well stirred)
- ¼ cup lemon juice
- 2 tablespoon olive oil (extra virgin, plus more for serving)
- 2 teaspoon garlic (minced, use 1 clove per teaspoon)
- ½ teaspoon ground cumin
- ¼ teaspoon salt (to taste)
- 15 oz chickpeas (canned, drained and rinsed)
- 2 tablespoon water
- 1 dash paprika (for serving)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Add ¼ cup tahini and ¼ cup lemon juice to the bowl of your food processor and process for 1 minute. Scrape down the bowl with a silicone spatula and then process for 30 seconds more.
- Add 2 tablespoon olive oil, 2 teaspoon garlic, ½ teaspoon ground cumin, and ¼ teaspoon salt to the mixture and process for 30 seconds. Scrape the bowl and then process for an additional 30 seconds.
- Make sure your 15 oz chickpeas are drained and rinsed and then add half of them to the food processor and blend for 1 minute. Scrape the bowl, add the remaining chickpeas, and blend for 1-2 minutes, or until thick and smooth.
- Your hummus will most likely be too thick at this point, so turn on the food processor and gradually add 2 tablespoon water (up to 3 tablespoons) until your desired consistency is reached. Taste and adjust salt as needed.
- Serve immediately with a drizzle of extra virgin olive oil and 1 dash paprika.
Notes
- You can use canned or cooked chickpeas to make this hummus. If cooking your own, use 1½ cups of cooked chickpeas instead of one 15-ounce can.
- Processing the lemon juice and tahini together before adding the other ingredients helps to "whip" them, ensuring that your hummus is extra creamy!
- You can easily remove the skins from the chickpeas by placing them in a large bowl of warm water and gently rubbing them with your fingers. The hummus will be delicious with or without the skins, but it may make a slight difference in texture. Peeled chickpeas will yield a creamier hummus, but the difference is very small so it is completely up to you if you want to spend the time peeling them!
- To store: Keep your hummus stored in an airtight container in the refrigerator for up to 1 week.
- To freeze: Place your hummus into an airtight container or bag (leaving some excess space, because it will expand) and freeze for up to 3 months. Transfer to the fridge to defrost overnight.
- Roasted Red Pepper Hummus: Slice 2 red bell peppers into large, flat pieces and roast them on the top rack of your oven (skin side up) under the broiler until the skin has charred. Allow to cool and then peel off and discard the skin. Add the roasted bell peppers to your hummus after the chickpeas have been thoroughly blended, but before adding the water to adjust the consistency.
- Spicy Hummus: Add a pinch of cayenne pepper or a dash of hot sauce to bring up the heat.
- Avocado Hummus: Add 2 small, ripe avocados and 2 tablespoons of fresh cilantro to the food processor after blending the chickpeas.
- Roasted Garlic Hummus: Instead of using raw minced garlic, swap it out for roasted garlic. To roast garlic, just wrap an entire head of garlic in foil and roast it in the oven until soft.
- Sweet & Spicy Curry Hummus: Leave out the ground cumin and add 1 tablespoon of maple syrup, 1 teaspoon of both curry powder and freshly grated ginger, ½ teaspoon of ground turmeric, and ¼ teaspoon of cayenne pepper.
- Roasted Sweet Potato Hummus: Swap the ground cumin for 1 teaspoon of cinnamon or pumpkin pie spice and add 1 cup of baked, cubed sweet potato (without the skin) to the food processor after blending the chickpeas.
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