How to Make Homemade Hummus

Why Make Hummus From Scratch?

• Filling and versatile. Chickpeas are packed with protein, making hummus a satisfying add-on to sandwiches, wraps, and grilled dishes.
• Only 6 ingredients. I always have canned chickpeas in the pantry. All you do is add the ingredients to a food processor!
• Never buy store-bought again. Making hummus is so easy and so much more affordable. It stores well in the fridge, and once you start, the flavor combinations are endless.

What You’ll Need

Here are the ingredients you’ll need to make this classic Middle Eastern/Mediterranean condiment. Refer to the recipe card for the complete measurements.

• Chickpeas – Chickpeas, also known as garbanzo beans, are the base of this creamy dish. Drain and rinse canned chickpeas in a colander with water.
• Tahini – Tahini is a paste made from ground toasted sesame seeds. It’s key to the creamy texture and nutty flavor in hummus recipes. Use a high-quality tahini like this one for the best results.
• Garlic – I recommend using fresh whole cloves, and not pre-minced garlic or garlic powder.
• Olive Oil – Use a high-quality olive oil that has been cold-pressed. I puree some of the oil with the chickpeas, and I like to add a drizzle on top when serving for an extra pop of flavor.
• Cumin – Not an original ingredient in hummus recipes, but I love the depth of flavor it brings to this homemade version.
• Lemon Juice – Fresh lemon juice adds acidity to brighten the flavors.

Should I Peel the Chickpeas For Hummus?

Peeling the chickpeas is optional and a matter of preference. Leaving the skins on yields a chunkier hummus but it won’t impact the flavor. For a super-smooth hummus, I like to remove the skins from at least half of the chickpeas. It’s a bit tedious, but worth it! To peel the chickpeas, place the chickpeas in between two paper towels and gently rub back and forth to loosen the skins. Discard the shells before adding the chickpeas to the blender.

How to Make Hummus

Follow the steps below to make creamy homemade hummus from scratch.

1. Combine. To a food processor or high-powered blender, add chickpeas, tahini, lemon juice, olive oil, garlic cloves, cumin, and salt. Blend for 3-4 minutes until the hummus is nice and creamy.
2. Adjust the consistency. If your hummus seems a bit thick for your liking, add a couple of tablespoons of water to thin it out.
3. Serve or store. This homemade hummus recipe is ready to serve immediately, or you can store it in an airtight container in the refrigerator for 4-5 days.

Why Add Ice Water to Hummus?

Adding ice water or ice cubes to the food processor helps smooth out hummus and makes it creamy and luscious. Add 1 tablespoon at a time until you reach your desired texture. It’s a game-changer. I even use this trick with my energy bites!

Flavor Variations

This traditional hummus recipe is the perfect blank canvas for so many mix-ins and flavors. These are some of my favorite homemade variations:

• Spice it up: Add 1/4 cup roasted jalapeños or diced green chilies for a spicy kick.
• Roasted red pepper hummus: Blend 1/4 cup of roasted red peppers with the hummus. See my red pepper hummus.
• Pesto: Swirl fresh homemade pesto into your hummus for a vibrant Italian taste.
• Roasted garlic hummus: Add roasted garlic instead of fresh to make homemade garlic hummus.
• Kalamata olives: Add 1/4 cup drained kalamata olives or a couple of spoonfuls of olive tapenade.
• Sun-dried tomato: Add 1/4 cup of drained sun-dried tomatoes in olive oil.
• Pumpkin pie: For a seasonal fall hummus, blend in 1/3 cup pumpkin puree with 1 teaspoon of pumpkin pie spice.

Tips for the Best Homemade Hummus

1. Use cooked chickpeas. If you’re using dry chickpeas instead of canned, soak the raw chickpeas overnight and boil them in water for 20 minutes before blending. You can also simmer canned chickpeas in water for 20 minutes, so they’re more tender.
2. Peel the chickpeas for smoother hummus. Removing the shell, while tedious, will give you a creamy and smoother hummus.
3. Take the edge off. To mellow out the pungent taste of fresh garlic, consider blending the garlic and lemon juice on their own first, before adding the chickpeas to the food processor.
4. Keep blending. The longer the better. You can’t really overblend hummus, and the longer you blend, the creamier and fluffier it will be. I blend mine for around 4 minutes.

How to Eat Hummus

This hummus is delicious as-is; all it really needs is a drizzle of olive oil for a pretty finish. You can also sprinkle chopped parsley, toasted pine nuts, toasted chickpeas, or a dash of smoked paprika on top as a garnish. These are some more serving suggestions for this easy hummus recipe:

• As a creamy dip with homemade pita chips.
• Spread underneath the avocado on avocado toast with an egg (I’m obsessed).
• Spread on wraps and sandwiches as a substitute for mayonnaise.
• As one of the layers in a Mediterranean 7-layer dip.
• Thinned out with a little extra water or lemon juice to make a creamy dressing for a chicken salad or Greek pasta salad.
• Drizzled onto grilled steak gyros with tzatziki sauce.

How to Store

Properly stored in an airtight container, this hummus lasts in the refrigerator for up to 5 days. Because homemade hummus is just that, homemade, it does not contain any kind of preservatives or shelf stabilizers. Stir it before serving again.

More Homemade Dip Recipes

• Bread Dipping Oil
• Baked Goat Cheese Dip
• Crockpot Buffalo Chicken Dip
• Spinach Artichoke Dip
• 5-Minute Romesco Sauce