Learn how to make the BEST Hummus at home ... it's way easier than you'd think! This foolproof recipe is quick, delicious, and sooo much better than store bought. Plus, I'm sharing my secret tip for the creamiest Hummus!
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Do you have a favorite snack ... one that you return to again and again? Mine is definitely Hummus!
This popular chickpea dip has been on my A-list for longer than I can remember. And even though it's available in pretty much every grocery store, I prefer to make it from scratch.
If you haven't made it at home before, I'm here to help! My go-to recipe tastes even better than store bought, and it couldn't be faster or easier to prepare. I'm showing you how to make it step-by-step ... with lots of helpful tips and tricks along the way.
There's even a video so you can see the whole process in action! Plus, I've got you covered with tips for what to dip (the most important part!), and the best flavors to try once you've mastered this traditional lemon-garlic one.
Ready to get started? Then keep scrolling for all the mouthwatering details!
Why You'll Love This Recipe
This simple dip is one of those snacks that pretty much everyone and their mother adores. It's super scrumptious, plus it's healthy, naturally vegetarian and vegan, even gluten-free. What's not to love?
You can find this yummy chickpea dip in almost any grocery store ... so why would you want to make Hummus from scratch? For a few reasons:
- It takes just 10 minutes (max) to make at home. It really is so quick and easy.
- The recipe uses minimal ingredients, and there are no yucky preservatives.
- Store bought versions can be pricey (and not all that tasty), but it's relatively cheap to make at home.
- Most importantly, this homemade version just tastes better than anything you can buy at the store!
Have I convinced you to make your own Hummus yet? Then, keep reading for my easy, authentic recipe. Once you try it, you'll never buy it again!
This recipe uses simple, heathy, and (mostly) easy to find ingredients. Here's what you'll need:
- Chickpeas - Also known as garbanzo beans, chickpeas form the base of this classic bean dip. You can use canned chickpeas, like I usually do, or start with dried beans.
- Tahini - This sesame seed paste gives the dip its authentic flavor, so don't skip it. Most stores stock it in the international aisle or near the nut butters, and one container goes a long way. If your grocery store doesn't carry tahini, check your local Middle Eastern / Mediterranean market. You can also buy it online ... Joyva and 365 are two of my favorite brands that are relatively easy to find. Tahini has a tendency to separate, so make sure to stir it really well before using.
- Lemon Juice - Fresh lemon juice is a must for brightening up the flavors of this recipe. Skip the bottled kind.
- Garlic - You'll also want to use fresh garlic for this recipe (avoid powders and jarred stuff). Since it's used raw, one clove goes a long way, but you can always add an extra clove, or even roasted garlic, for a more intense flavor.
- Salt - I recommend kosher salt for the best flavor.
Tip: Have leftover tahini? Use it to make a salad dressing, like the one I used on this Sweet Potato, Quinoa, and Kale Salad.
You'll Also Need
How to Make Hummus from Scratch
This recipe really couldn't be easier! The most important things are to use good quality, fresh ingredients and to take your time blending it.
You'll find a detailed, printable recipe at the end of this article, but here's a quick overview of the basic steps:
- Pulse a garlic clove in a food processor until minced. Scrape down the sides of the bowl with a spatula.
- Open a can of chickpeas, then drain the liquid from the can into a small bowl. Transfer the chickpeas to a colander, then rinse them with water. Add the chickpeas, tahini, lemon juice, salt, and couple tablespoons of the chickpea liquid (or water) to the garlic.
- Process all the ingredients together for at least three minutes or until everything is super smooth, stopping to give it a stir or two with a spatula along the way. Add more chickpea liquid (or water), as needed, to achieve your desired consistency.
- Taste, then season with more salt and / or lemon juice, if needed.
And that's all there is to it ... pretty simple, right? Top with a drizzle of olive oil, a few chickpeas, and a sprinkle of paprika, za'atar, or parsley, then dig in!
Tip: the liquid found in a canned chickpeas is called aquafaba. It actually has lots of unique and helpful uses, but for our purposes here, it's perfect for thinning the dip to the perfect consistency.
Secret to Creamy Hummus
I've read all sorts of hacks for making the creamiest Hummus. Some recipes call for cooking the chickpeas from scratch (dried) and even overcooking them. I've also seen recipes that recommend removing the outer peel from the chickpeas. Others whip the tahini before adding the remaining ingredients.
I've tried these tips, and after testing the results, I honestly don't think they're worth the effort ... the differences in taste and texture were minimal.
The secret to creamy Hummus is quite simple. All you need to do is to blend everything in your food processor for at least three minutes. The longer you blend, the creamier and smoother your homemade Hummus will be ... it's that simple!
More Recipes Tips
This classic lemon garlic Hummus is almost impossible to screw up, but here are a few tricks that will help you perfect the recipe:
- To ensure the ingredients gets evenly mixed, stop blending occasionally to scrape down your processor / blender with a spatula.
- As mentioned above, the longer you blend the ingredients, the smoother and creamier the dip will get. Plus, the spinning blades will incorporate a little air, making the end result lighter, too.
- If your dip is too thick or won't blend, add extra aquafaba (the liquid from the canned chickpeas) or cold water a tablespoon at a time. Then keep blending until you reach your desired consistency.
- Good seasoning is essential. Always taste before serving and add more salt, if necessary. The amount of salt you'll need depends on your taste buds, as well as other factors (whether your beans are canned with or without salt, for example).
- Is the flavor still flat? Add a little extra lemon juice to perk things up.
Other Flavors to Try
Now that you've mastered this easy Hummus recipe, try one of these delicious flavor variations!
- Roasted Red Pepper Hummus
- Olive Hummus
- Roasted Garlic Hummus
- Spicy Chipotle Hummus
- Black Bean Hummus
- Sun Dried Tomato Hummus
- Southwest Hummus
- Layered Greek Hummus Dip
Feel like getting creative? You can also add different spices (like cumin, chili powder, or curry), blend or mix in your fave cooked veggies (artichokes, carrots, or sweet potatoes would be delish), or even substitute different beans for the chickpeas (try white beans to start).
And don't forget the toppings! A generous drizzle of olive oil is always welcome, but don't stop there. Sprinkle on tomatoes, cucumbers, sautéed veggies (like onions or mushrooms), feta, fresh herbs, etc.
Store leftovers in an airtight container in your refrigerator, and it will stay fresh for three to four days. You can even freeze it ... check out my guide to freezing hummus for some easy tips!
Best Things to Eat with Hummus
There are so many delicious things to dip! Here are some of my favorites:
- Pita Bread or Chips ... Hummus and pita bread is a classic combo. These easy Homemade Pita Chips are also super delish!
- Grape Tomatoes
- Carrot Sticks
- Cucumber Sticks or Slices (look for English cucumbers which have fewer seeds)
- Sliced Bell Peppers
- Cauliflower or Broccoli Florets
- Celery Sticks
- Snap or Snow Peas
- Roasted Vegetables
- Grilled Vegetables
- Crackers ... try my Herb Parmesan Crackers!
- Pretzels (twists, rods / sticks, and crisps are all delish)
- Bagel Chips
- Tortilla Chips
You get the idea ... pretty much anything can be dipped in this delightful dip! And you can also use it in recipes, like sandwiches and wraps (try my Hummus Pesto Sandwich) and bowls (like this Roasted Veggie Bowl or this Mediterranean Quinoa Bowl). You can even use it to make Hummus Pizza!
Frequently Asked Questions (FAQs)
Hummus is a smooth, creamy dip from the Middle East. It's made from cooked chickpeas mashed or blended with tahini (sesame seed paste), lemon juice, and garlic. You'll often find it garnished with olive oil, whole chickpeas, paprika, and / or parsley.
Tahini is an essential ingredient when making homemade Hummus. If you don't like tahini (or can't find it), you can certainly leave it out, and it will still taste good. The end result will be a chickpea dip though, and it will not taste like authentic Hummus.
If you don't have tahini, add a tablespoon or two of olive oil and a pinch of cumin instead. You could also add toasted sesame oil to replicate tahini's sesame flavor, or replace it with another nut butter, like almond or cashew.
Hummus, which is full of vitamins, minerals, and protein, is a healthy alternative to creamy dips, especially if you pair it with veggies for dipping.
If your Hummus tastes bland, start by adding more salt. You can also add more lemon juice or garlic, or stir in some fresh herbs, spices, roasted peppers, and more (see below for more tips).
Give your Hummus a flavor pop by mixing in (or topping it with) fresh or roasted garlic, lemon juice, hot sauce, spices (try cumin, cayenne, paprika, za'atar, sumac, curry powder, etc.), Greek yogurt or labneh, fresh herbs, pesto, roasted red peppers, olives, romesco sauce, chipotle peppers, sun dried tomatoes, artichokes, pine nuts, and almost anything else you can think of!
Sometimes, tahini and lemon juice can make Hummus taste slightly bitter. Try adding a pinch of salt, especially if it also tastes bland. You could also stir in a little olive oil to balance out the flavors.
If your Hummus ends up too thin, blend in more chickpeas or tahini. In a pinch, you could also add other beans or stir in some Greek yogurt. Make sure to mix in these ingredients a little bit at a time, adding just enough until you get the perfect texture.
- extra virgin olive oil (optional)
- paprika (optional)
- veggies, such as cucumbers, peppers, carrots, grape tomatoes, etc.
- pita bread, pita chips, and/or crackers
- High Speed Blender
- Pulse garlic clove in a food processor (or high speed blender) until finely minced.
- Drain liquid from chickpeas (aquafaba) into a bowl; set aside. Transfer chickpeas to a colander, then rinse with water.
- Add chickpeas, tahini, lemon juice, salt, and 2 tablespoon aquafaba (or water) to garlic. Blend for at least 3 minutes, or until totally smooth. If needed, add additional aquafaba (or water) to achieve desired consistency.
- Taste and adjust seasoning with additional salt and/or lemon juice, if desired.
- Transfer hummus to a bowl, then drizzle with olive oil and sprinkle with paprika, if desired. Serve with veggies, pita bread, pita chips, and/or crackers. Enjoy!
This recipe was originally published a few years ago. It has since been completely revised and updated. If you've tried this recipe before and would like to make the original version, use 1 clove garlic, 1 can chickpeas, ¼ cup tahini, and the juice from ½ a lemon. Prepare as directed above, adding salt to taste and aquafaba / water as needed.