Hummus

August 17, 2018  ·  Published March 22, 2014

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Hummus is one of the best healthy snacks. It makes the perfect dip for all your favorite fresh veggies, it makes such a delicious spread on sandwiches or wraps, and it also makes such a great addition to different bowls (like buddha bowls and shawarma bowls).

This recipe has been my go to hummus for years. It has the perfect ratio of ingredients, it couldn’t be easier, and it only takes 10 minutes to make!

Homemade hummus in serving bowl

Homemade Hummus Recipe

This is the best hummus recipe I’ve tried! It calls for simple ingredients and a simple method but it’s always my favorite.

And there’s no peeling chickpeas. Just a generous time in the food processor to whip it up nice and fluffy and really puree it well.

This simple hummus recipe is creamy, rich, tangy and it has such a delicious flavor from the tahini. You can’t go wrong with this hummus!

Hummus Video

Hummus Ingredients

Hummus Ingredients

  • Tahini
  • Extra Virgin olive oil
  • Chickpeas (also called garbanzo beans)
  • Fresh lemon juice
  • Garlic clove
  • Ground cumin
  • Salt to taste
  • Paprika to taste

Equipment Needed to Make Hummus

You’ll need a standard size food processor (something around 7 cup capacity) fitted with a sharp steel blade. A dull blade won’t give very great results.

How to Make Hummus

How to Make Hummus

  • To a food processor, you’ll add chickpeas, 2 Tbsp liquid from chick peas, tahini, lemon juice, olive oil, garlic and cumin. Season with salt to taste (I use about 1/2 tsp).
  • Process the mixture for 5 minutes while stopping and scraping the sides once through mixing, and adding additional liquid from chick peas to thin as needed.
  • Plate and drizzle with olive oil and sprinkle with paprika. Store in refrigerator.
  • Note that the dip thickens up once chilled, thin with more liquid as desired.

simple hummus in a food processor

How to Make Baked Pita Chips

One of my favorite things to serve with this hummus are fresh baked pita chips. Here’s how to make them.

  • Preheat oven to 375 degrees F.
  • Brush 4 pita bread rounds with olive oil (you’ll need about 1/4 cup total) then stack and cut into wedges (like cutting a pizza).
  • Transfer to an 18 by 13-inch baking sheet. Spread across baking sheet.
  • Bake about 4 – 6 minutes per side until golden brown and crisp.
  • Let cool, store in an airtight container.

Hummus in a serving bowl surrounded by chips and veggies

How Long Does Hummus Last?

If stored in an airtight container in the fridge, this easy hummus should last up to 1 week.

Can I Freeze Hummus?

Yes, homemade hummus can be frozen for up to 4 months. Give the thawed hummus dip a good stir before enjoying it as some separation may occur.

Ways to Eat Hummus

Most people enjoy hummus as a dip, but there are so many other ways to eat it!

Hummus drizzled with olive oil and sprinkled with paprika in serving bowl

Tips for Making the Best Hummus

  • Measure the ingredients, that way it will have a consistent flavor.
  • Use the water from the can of chickpeas (not tap or bottled water). This helps make the hummus fluffy because did you know this stuff whips up like cream does?
  • Use good guality ingredients and stick with fresh lemon juice not anything from a bottle.
  • Watch out for rancid tahini. If it’s gone bad it will have a strong, sharp unpleasant flavor and can ruin the hummus.
  • This is the perfect ratio in my opinion, but if you like a little more tahini or garlic feel free to add some for a strong flavor.
  • Let it blenddddd. 5 minutes in the food processor really allows it time to puree the chickpeas and whip it up nice and fluffy.

pita chip dunked in homemade hummus

More Hummus Recipes You Might Like

Hummus Recipe

5 from 8 votes

This is how you make the perfect light and fluffy hummus every time! Simple ingredients, super easy method and perfectly delicious end results every time.

Servings: 6
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 (15 oz can) chickpeas / garbanzo beans, drained liquid reserved
  • 2 - 4 Tbsp liquid from can of chickpeas
  • 3 Tbsp tahini
  • 2 1/2 Tbsp fresh lemon juice
  • 2 Tbsp extra virgin olive oil, plus more for serving if desired
  • 1 medium garlic clove
  • 1/4 tsp ground cumin
  • Salt, to taste
  • Paprika, for serving

Instructions

  1. Add chickpeas, 2 Tbsp liquid from chickpea can, tahini, lemon juice, olive oil, garlic and cumin to a food processor.

  2. Season with salt to taste (I usually use 1/2 tsp), then process for 5 minutes until smooth and fluffy, while adding additional reserved liquid to thin as needed (note that it will thicken once chilled).

  3. If desired, plate then swirl in center and add more olive oil, sprinkle with paprika.

  4. Store in refrigerator in an airtight container up to 1 week.

Recipe Notes

  • Watch out for rancid tahini. If it's gone bad it will have a strong, sharp unpleasant flavor and can ruin the hummus.
  • This is the perfect ratio in my opinion, but if you like a little more tahini or garlic feel free to add some for a strong flavor.
Nutrition Facts
Hummus Recipe
Amount Per Serving
Calories 204 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 7mg0%
Potassium 247mg7%
Carbohydrates 21g7%
Fiber 5g21%
Sugar 3g3%
Protein 5g10%
Vitamin A 20IU0%
Vitamin C 3.8mg5%
Calcium 45mg5%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer
Cuisine: Mediterranean
Keyword: Hummus
Author: Jaclyn

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41 Comments

  • Amy D

    I just made this hummus, and it is incredible! My 6 year old daughter was licking the spatula! This will be my new go-to recipe for hummus. Every recipe that I have gotten from your website has been amazing! Thank you! :-)

    • Jaclyn

      Jaclyn Bell

      You’re very welcome! I’m so glad you’ve been enjoying my recipes :)!

  • Denise

    This hummus is A-MAZING! I love, love, love that I no longer need to worry about other ingredients hiding in store bought hummus. Delicious!

  • Cindy Mac

    This is best home made Hummus that I have come across, I use the juice from the chick peas instead of water, very creamy and yummy. My husband loves it and he’s on a restricted diet!!

  • I’ve only made hummus a few times and I really hated that grittiness I could never seem to get rid of. One recipe said to take the skin off each bean. That’s easy, but time consuming to touch every bean and still didn’t quite get the effect of the Pita Jungle fluffy and smooth hummus I like best. This recipe works fantastically! Used a timer and let my 100-year old Cuisinart go for the 5 min, plus some for initial mix and scrape, and scrape and last mix. Beautiful! Will probably add salt at the end next time. Adding 4 tb of the canning liquid overall and a tsp of salt might be a bit more salt than needed. Absolutely delicious. Thank you!

  • Joanne

    Delicious! I didn’t have paprika in the pantry but other than that, followed the recipe. Good texture, taste, and easy to follow

    • Andromeda1971

      Just wanted to add that I’ve continued to make this recipe, essentially double batch each time. My friends love it. I made a jalapeno cilantro version that won me a trophy at the office potluck. Made with a couple fresh jalapenos and a couple serrano peppers pulsed with the garlic in the beginning. Then rest of the ingredients for a double batch, and half a bunch of cilantro pulsed in at the end. So incredible. I noticed a double batch seems to work best with 1 can drained, one can with the liquid, and 1/4 c each of the tahini, olive oil and lemon juice. So appreciate the lesson. Thank you again!

  • Irene

    Loved this recipe. So easy! Creamy and light. I adapted a bit to my taste buds especially since I am allergic to garlic. I used 1/2 teaspoon of cumin, 3 tablespoons of Extra virgin olive oil, 1 tablespoon of avocado oil and 3 tablespoons of the chick pea liquid. All else the same.

  • Laura | Tutti Dolci

    There’s nothing better than homemade hummus and I’ve loved all of your hummus recipes!