This delicious homemade hummus recipe is quick and easy to make. In just a few minutes you’ll have an irresistibly silky smooth and creamy hummus, perfect as a dip or spread.

brown bowl with hummus, parsley and a drizzle of olive oil and to the side cherry tomatoes and toast

What is hummus?

Hummus is a spreadable dip originating in the Middle East region with recipes being recorded as early as the 13th century. Classic hummus is traditionally made with chickpeas, also known as garbanzo beans, as well as tahini, olive oil, lemon and garlic. It is traditionally served as a dip as part of mezze or eaten with pita bread. Nowadays, hummus has become a very popular dish embraced in many parts of the world.

While the classic hummus recipe uses these traditional ingredients, you can create delicious variations by adding other flavors like in this roasted red pepper hummus, or replace the chickpeas with other ingredients like cauliflower, beans or even roasted chestnuts.

close up of brown bowl with hummus and to the side cherry tomatoes and toast

Homemade hummus ingredients

  • Chickpeas: While hummus can be made from scratch by using dried chickpeas which need to be soaked and boiled first, for this recipe I am using canned chickpeas for a quicker process.
  • Aquafaba: Chickpea liquid or aquafaba is the liquid in which the chickpeas are canned or jarred. Using some of this chickpea liquid makes the consistency of the hummus smooth and creamy while elevating the flavor.
  • Tahini: or toasted sesame paste is an essential ingredient for a good hummus recipe. Its rich, earthy flavor with nutty undertones gives the hummus its distinctive and authentic taste as well as its smooth texture. You can find tahini in most larger supermarkets or specialized Middle Eastern shops.
  • Olive oil: You will want to use a good quality extra virgin olive oil for the best flavor. I use it to mix it into the hummus and to drizzle on top as garnish.
  • Garlic: Fresh garlic is essential, as garlic powder will not provide the right pungent taste. Use more or less garlic cloves according to your personal preference (or that of your guests).
  • Lemon juice: Use fresh lemon juice to brighten up the earthy flavors.
  • Ground cumin: provides warm, earthy notes to balance the flavors and to enhance the overal taste of the dish.
  • Salt: Use a pinch of kosher salt to taste.
  • Garnish: When serving as a dip always garnish the hummus with various toppings. Drizzle some extra virgin olive oil on top, then add fresh parsley and a sprinkle of either smoked or sweet paprika powder or sumac.
brown bowl with hummus and to the side cherry tomatoes and toast

How to make hummus

Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post.

This homemade hummus recipe is fast and easy to make while having a much richer and creamier texture and definitely more flavor than store-bought hummus. You can make it in under 5 minutes, at least when using canned chickpeas. Adjust the cooking time and ingredients if making everything from scratch.

  • Drain the chickpeas: Add the chickpeas in a mesh strainer or colander which sits over a bowl in order to collect the chickpea liquid or aquafaba. Set the liquid aside for later.
  • Combine the ingredients: Add the drained chickpeas, tahini, garlic, olive oil, lemon juice, cumin and some aquafaba in a food processor or blender.
  • Blend the ingredients: Blend on high for at least 30 seconds until smooth and creamy. If the texture is too thick, add more aquafaba (or substitute with water) until the desired texture and consistency is achieved. Taste and adjust seasoning with salt, if necessary.
  • Serve: Add the hummus in a bowl and serve with various toppings.

Which toppings to use

When serving hummus as a dip in a bowl, don’t skip on adding various toppings, for flavor but also for presentation/color variations.

  • Herbs: Fresh parsley, cilantro, mint or oregano all add a burst of extra flavor.
  • Spices: Ground cumin, smoked paprika, sumac, chipotle pepper, lemon pepper, paprika or cayenne pepper all combine great with hummus. Sprinkle a bit on top to get that hint of spiciness and/or smokiness.
  • Chickpeas: Crispy roasted chickpeas are great for extra texture.
  • Nuts: A few pine nuts or pistachio nuts work for flavor and texture.
  • Olives: Black olives work best as topping.
  • Olive oil: Definitely don’t skip the olive oil, but you can substitute it with sesame oil.
  • Sesame seeds: Both black and white sesame seeds will work well.
brown bowl with hummus, parsley, olive oil, lemon and to the side cherry tomatoes and toast

How to serve hummus

Even though hummus is mainly known as a dip, it can also be used in other ways with your meal:

How to store

When making hummus in advance or when having leftovers it can be stored for later use:

  • In the fridge: The hummus will last in the fridge for up to 5 days in a sealed container.
  • In the freezer: This hummus can also be frozen. Store in a freezer safe container for up to 3 months. Leave to thaw overnight in the fridge. Just keep in mind that after freezing the texture and taste can be different to when it is freshly made.
close up of brown bowl with hummus and to the side cherry tomatoes and toast
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5 from 5 votes

Easy Hummus recipe

This delicious homemade hummus recipe is quick and easy to make. In just a few minutes you'll have an irresistibly silky smooth and creamy hummus, perfect as a dip or spread.
Prep Time5 minutes
Total Time5 minutes
Course: Sauces & Dips
Cuisine: Middle Eastern
Servings: 6 servings
Author: Sabine

Ingredients

  • 1 (15oz) can (or 400 grams) cooked chickpeas drained, with the liquid set aside
  • 2 tablespoons tahini
  • 1 clove garlic
  • 2 tablespoons olive oil extra virgin
  • juice of ½ lemon
  • 1 teaspoon ground cumin
  • 2 tablespoons aquafaba (or chickpea liquid) from the canned chickpeas
  • ½ teaspoon kosher salt

For serving

  • ½ teaspoon smoked paprika, sumac or paprika
  • 1 teaspoon olive oil extra virgin
  • fresh parsley chopped

Instructions

  • Add the chickpeas in a mesh strainer which is placed over a bowl. Keep the chickpea liquid (or aquafaba) from the can and set aside for later.
  • Add the ingredients (chickpeas, olive oil, garlic, lemon juice, tahini, cumin and aquafaba) into your food processor or blender. Turn the blender on high and blend for at least 30 seconds or until you reach the desired creamy consistency.
  • If the consistency is too thick, add more aquafaba for a smoother texture. Taste and adjust seasoning with salt, if necessary.
  • Serve in a bowl topped with a drizzle of olive oil, chopped fresh parsley and a sprinkle of paprika, smoked paprika or sumac.

Notes

  • Storage: Store leftovers in the fridge in a sealed container for up to 4 days. Freeze in a freezer friendly container for up to 3 months. 
  • Blender: Use a powerful tabletop food processor or blender as you won’t get the same creamy result with a handheld immersion blender.
  • Toppings: Serve with the above toppings. Consider adding some homemade crispy roasted chickpeas for extra texture.
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