This homemade hummus recipe is one of my favorite fast and easy recipes to whip up. Chickpeas with just a few other ingredients magically turn into a deliciously creamy dip. This classic Mediterranean dish is a favorite with many dishes from Greece to Dubai. You’ll love how fast this is to make, and how versatile it is with many different meals. Ideal for snacking, a fast appetizer, or a side with your favorite kabob, this is a sure-fire hit!
Homemade Hummus Recipe
You could say that I am a hummus addict. If there is a flavor or brand of hummus in the store, I have probably eaten it. My favorites, however, are homemade or from a local Greek restaurant. Nothing compares to digging into a bowl of hummus with a freshly made chip or some fresh veggies.
If you’ve ever been afraid of making hummus on your own, don’t be worried. This recipe is a superior option that is really easy to make and full of the expected flavor. Once I figured out how to make this homemade, I never looked back. It quickly became the only way I serve hummus.
How Can I Make Sure My Hummus is Smooth?
One of the only problems with making homemade hummus is that it can be a bit grainy in texture. The best way to make sure your hummus is smooth is to remove the skin from the chickpeas. This sounds difficult, but I have a super easy method you will love!
Once you have rinsed and drained your chickpeas, pour them out onto a kitchen towel or cheesecloth. Cover with another towel or cheesecloth, and gently roll it back and forth. This loosens up the skin and makes it easy for them to fall off the chickpeas. Dump them back in and rinse again, then shake off any excess skin before adding to the blender or food processor to finish preparing.
What Can I Add to Replace Tahini in Hummus?
Tahini is pureed sesame seeds. If you find it to be too strong in flavor or you happen to not have any on hand, you can substitute with plain sesame oil instead. I like to add 1/2 the amount of sesame oil as tahini, but you can add to taste if needed.
Tip: You can make your own homemade tahini by toasting sesame seeds, crumbling them in a food processor and then adding salt and olive oil then blending until smooth.
How Long is Hummus Good For?
Ideally, homemade hummus will be eaten within the first 3-4 days. It is good for up to 7 days when stored properly in an air tight container. The only problem you may find is the liquid separating a bit after the first day or two. In that instance, you can simply stir well before serving.
I recommend storing in an air tight container in the refrigerator, but hummus can be frozen for up to 4 months in the freezer. Just make sure to label and date the plastic storage bag or container before putting into the freezer.
Do You Cook Hummus?
While the chickpeas themselves must be cooked prior to processing, you do not cook the mixture after it is blended together. For convenience, I almost always grab canned chickpeas for this recipe and any others needing chickpeas. The cost difference is negligible, and the convenience is more than worth buying canned instead of dried chickpeas.
Variations of Hummus Flavors
Classic hummus below is easy to adjust with different flavors. While this has a bit of garlic, cumin, and paprika in it, you can definitely change that out with other flavors. While you can add nearly any spice or herb to the mixture, I prefer adding stuff just to the top that I can mix in before dipping. Below are a few of the things that I really enjoy adding to hummus.
- Pesto over the top of the hummus
- Pureed red peppers
- Olive tapenade
- Roasted garlic
- Caramelized onions
What do I Serve Hummus With for Dipping?
The classic choice to go alongside hummus is pita chips or slices of pita. I love this, but have found tons of other great options that pair wonderfully with hummus. Things like fresh vegetables, crackers, tortilla chips, or even grilled meats pair well with hummus. It’s just one of those dips that is mild enough to go with almost anything.
I like adding hummus to a tray with various options for dipping as a snack board, appetizer at parties, or just for a nice protein packed lunch. Add some fresh fruit on the side or even a cucumber salad and you have everything you need.
- Olive oil
- Lemon juice
How to Make Homemade Hummus
Rinse and drain chickpeas and set aside.
In a blender or food processor, add the tahini, lemon juice, and olive oil and pulse until combined.
Add in the garlic, cumin, salt, and paprika, and pulse again until just combined.
Pour in half of the chickpeas and blend or process until smooth.
Then add in the additional chickpeas and continue blending until no chunks remain. Add in water by the tablespoon if the mixture is too thick for your preferences.
Taste and add additional salt if needed.
Top with a drizzle of olive oil and some added paprika, and then serve with your favorite pita chips, vegetables, or crackers.
Want more ideas for easy appetizers? Make sure you bookmark this delicious taco dip recipe or this 4 ingredient fiery feta dip. Both are absolutely delicious. You might also enjoy making this creamy blue cheese dip or even this delicious jalapeno dip recipe. If you want something to go alongside tacos, whip up a batch of homemade guacamole.
- 1 15oz. can chickpeas
- 1/4 cup tahini
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 clove garlic, minced
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp paprika, plus extra for dusting
- Drain the chickpeas and rinse well, remove skin if desired, then set aside;
- In a blender or food processor, add the tahini, lemon juice, and 1/2 the olive oil and pulse until blended;
- Next, add in the remaining olive oil, garlic, cumin, salt, and paprika and continue blending until combined;
- Add 1/2 of the chickpeas to the blender and process until smooth;
- Add the remaining chickpeas to the blender and continue pulsing, add additional tablespoons of water if needed to reach the desired consistency;
- Pulse until smooth then taste, add additional salt if desired;
- Top with an additional drizzle of olive oil and sprinkle of paprika;
- Serve with your favorite pita chips, chips, or crackers.
Adjust the spices to your preferences with more or less salt, cumin, and paprika.
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Amount Per Serving: Calories: 361Total Fat: 25gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 0mgSodium: 562mgCarbohydrates: 29gFiber: 8gSugar: 5gProtein: 10g