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Homemade hummus is a yummy dip that comes from the Middle East. It’s made with basic ingredients like chickpeas, tahini (which is a sesame paste), garlic, lemon juice, and olive oil. You blend them all together until they’re smooth and creamy.
What’s cool about homemade hummus is that you can make it however you like. You can stick with the classic recipe or get creative by adding stuff like roasted red peppers, garlic, or herbs.
Besides being delicious, homemade hummus is good for you too. Chickpeas are a great source of plant-based protein, fiber, and essential nutrients, making this dip a nutritious addition to any meal or snack time.
You can eat homemade hummus in lots of ways. Dip pita bread or crunchy veggies in it, spread it on sandwiches, with falafel or use it as a tasty topping. However you enjoy it, homemade hummus is a yummy snack that’s easy to make and good for you too!
How to make homemade hummus
In a food processor or blender, combine the drained chickpeas, tahini, lemon juice, minced garlic, cumin, and a pinch of salt.
Blend the ingredients until they form a smooth mixture. If the consistency is too thick, you can add a little from the liquid reserved, one tablespoon at a time, until you achieve your desired texture.
Taste the hummus and adjust the seasoning to your liking, adding more salt or lemon juice if necessary.
Once the hummus is smooth and creamy, transfer it to a serving bowl. Drizzle some extra virgin olive oil on top and sprinkle with a pinch of cumin or paprika for a garnish, if desired.
Your homemade hummus is now ready to be served! Enjoy it with pita bread, crackers, sliced veggies, or use it as a delicious spread on sandwiches or wraps.
How to make tahini paste at home
To make about 1/3 cup tahini paste, you’ll need 70 grams of sesame seeds and 10 milliliters of olive oil. First, roast the sesame seeds in a preheated nonstick frying pan until they are lightly golden. Make sure to stir continuously to prevent burning. Once roasted, remove the seeds from the heat and set them aside to cool.
Next, using a stick blender, process the roasted sesame seeds with the olive oil until you achieve a smooth paste.
Don’t forget to tag me on yourInstagram posts or stories. I love to see how it turns out for you. Enjoy!
If you like dip recipes you may also like this bread recipe forSkillet Bread Four Cheese Spinach Dipand this Red Lentil and Walnut Dip. ThisParmesan Crisps with Marinara Sauce is also a great choice as an appetizer.
For more appetizer ideas check our full collection for Appetizer Recipes.
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Homemade Hummus
Homemade hummus is a yummy dip that comes from the Middle East. It's made with basic ingredients like chickpeas, tahini (which is a sesame paste), garlic, lemon juice, and olive oil. You blend them all together until they're smooth and creamy.
Prep Time 10 minutes mins
Cook Time 5 hours hrs
Total Time 15 minutes mins
Ingredients
- 1 can (15oz) chickpeas , drained, or 2 cups boiled
- 2 cloves garlic
- 4 tbsp lemon juice
- 1/3 cup+ 2 tbsp liquid from the can or from the boiling water
- 1/3 cup tahini paste (I've used homemade tahini)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp ground cumin
Instructions
In a food processor or blender, combine the drained chickpeas, tahini, lemon juice, minced garlic, cumin, and a pinch of salt.
Blend the ingredients until smooth. If the mixture is too thick, you can add a little bit from the liquid reserved, one tablespoon at a time, until you reach your desired consistency.
Taste the hummus and adjust the seasoning, adding more salt or lemon juice if needed.
Once the hummus is smooth and creamy, transfer it to a serving bowl.
Drizzle some extra virgin olive oil on top and sprinkle with a pinch of cumin or paprika for garnish, if desired.
Serve with crackers,pita bread chips, or fresh crunchy bread.
How to make tahini paste at home.
To get 1/3 cup tahini paste you need 70 g sesame seeds and 10 ml olive oil. Roast sesame seeds into a preheated nonstick frying pan and cook until lightly golden. Stir continuously to prevent burning.
Remove from heat and set aside to cool. Using a stick blender process seeds with oil until smooth.
Nutrition
Calories: 826kcalCarbohydrates: 71gProtein: 25.8gFat: 52.5gSaturated Fat: 7.6gPotassium: 1115mgFiber: 20.9gSugar: 12.2gCalcium: 274mgIron: 10mg
Calories: 826kcal
Course: Appetizer
Cuisine: Middle East
Keyword: chickpea, hummus, tahini
FAQs
Store-bought flavor and texture disappointments aside, the math in favor of making my own hummus is reason enough. (Put simply: it's cheaper.) Learning how to make hummus is so easy, delicious, and well worth it. You can get very serious about making hummus from scratch.
Is homemade hummus healthier than store bought? ›
A: Many packaged hummus brands are pretty healthy – the basic ingredients are chickpeas, tahini (sesame seed paste), olive oil, garlic and lemond juice. But making it at home allows you to control the sodium, calories and nutrients. It means you can also play with the taste.
Why is homemade hummus not creamy? ›
You might need more tahini, garlic, lemon and/or salt and very likely more chickpea water. Add a bit of each as you need, the recipe explains. "Blitz the hummus until very smooth, a few minutes at least. Don't worry about the hummus being too loose; it will thicken as it sits."
Why doesn't my homemade hummus taste good? ›
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).
How important is tahini in hummus? ›
Does hummus need tahini? You bet! In fact, tahini is one of hummus' main ingredients, along with chickpeas and olive oil. That's why our favorite dip can be so rich and delicious—in hummus, tahini adds smoothness to the texture, as well as a wide variety of vitamins and minerals.
Are canned or dry chickpeas better for hummus? ›
Dried chickpeas provide better flavor than canned. Overcooking the chickpeas in water with baking soda makes them easier to blend. Puréeing the chickpeas while they're still hot lets you use a blender instead of a food processor for smoother texture.
Is it OK to eat hummus everyday? ›
Hummus is a truly nutritious snack that is good to include in your daily diet in moderation and when combined with a diverse range of food. Hummus can be a part of the daily diet if consumed in moderation, and the rest of the diet contains a diverse range of foods.
Why do you have to eat hummus within 7 days? ›
Store-bought hummus may have a longer shelf life than homemade, depending on how it is prepared. But both varieties should last up to 7 days in the refrigerator (for prepared hummus this applies once the container is opened). Like any food, hummus is perishable and is prone to spoilage.
What can I use instead of tahini in hummus? ›
If you feel adventurous, try replacing the tahini with an equal amount of peanut butter, sunflower seed butter, Greek yogurt, chopped roasted peppers, pitted olives, roasted beets, steamed sweet potato, avocado, or thawed frozen peas, to name just a few possibilities.
Why put ice cubes in hummus? ›
Two elements you need for food that's meant to be fluffy and creamy are air and moisture. Ice cubes do both jobs by whipping air into the mixture while adding a touch more moisture to ensure ultra-creamy hummus.
To make an exceptionally creamy hummus you need to remove the skins from the chic peas. Those skins are held in place by pectin which is acidic. Baking soda (alkaline) neutralizes the pectin enabling the skins to fall off the peas and float to the surface of the simmering water by the tens of thousands.
Why do you put baking powder in hummus? ›
Baking soda: Adding baking soda to the chickpeas helps make the legume easier to digest, softer, and makes them easy to peel. Don't skip this ingredient!
What happens if you put too much tahini in hummus? ›
As I said earlier, tahini has a mildly bitter flavour, so if your hummus is bitter, you've most likely added too much tahini. Also make sure that the tahini you do have is hulled, as opposed to unhulled. Hulled tahini just means that the bitter husks on the outside of the sesame seed have been removed before blending.
Should hummus have cumin? ›
In this hummus recipe, adapted from "How to Cook Everything," tahini is essential, as are garlic and lemon. But this dip is also flexible: cumin and pimentón are optional, as are herbs or blends like za'atar. Hummus can be refrigerated in an airtight container for up to one week.
Why does Sabra hummus taste bad? ›
It tastes bad - the amount of lemon and tahini is off. It has preservatives and it has ingredients that are unnecessary (like salt), it uses soy bean oil, and other stuff like locust bean gum that I'm guessing is added for a smoother texture.
Is it better to buy or make hummus? ›
Hummus is a delicious spread or dip made from chickpeas, tahini, lemon, and spices. It is a popular dish in the Middle East and the Mediterranean. You can find store-bought versions in the United States, but you should skip those and make your own.
How long does homemade hummus last? ›
How long does homemade hummus last? It will stay fresh and creamy for up to 1 week in the fridge (but it's best within 4 days). You can prevent it from drying out by storing it in an airtight container with a light layer of extra virgin olive oil on top.
Why does homemade hummus taste different? ›
Another cause might be that your lemon is a bit old, causing it to taste more bitter than sour. Lastly, if you've added too much garlic or just happened to used a particularly strong clove, it'll leave the hummus with a very pungent, raw taste.
Is it cheaper to make your own hummus reddit? ›
Hummus is super easy to make at home, and cheaper than buying in a tub! You don't need a blender to make it and I make a few frugal swaps on classic ingredients. Here is my recipe (warning- once you start making your own, the store bought stuff will never cut it for your tastebuds again!) Add salt and pepper to taste.
