How to make Hummus at Home? (With Simple Ingredients)

• Food: Hummus
• Writer: Nicolas Wilson
• Content-Type: Food Blog

This 7-ingredient hummus recipe will teach you how to create homemade hummus. It’s super creamy, smooth, and fresh, and it’s ready in minutes.

Is there anything better than homemade hummus that’s creamy, nutty, and velvety?

While I’ve shared a variety of hummus recipes on the blog, I’ve recently received requests for my tried-and-true homemade hummus recipe.

Even though I enjoy mixing vegetables into a variety of chickpea dips (several of which are included below), this is the hummus I make when I want a typical tahini-forward, ultra-creamy, silky dip like the kind I get at a nice Middle Eastern restaurant.

It’s easy to create – 7 basic ingredients transform into tasty homemade hummus in just 5 minutes of prep time. It’s silky smooth, with a vibrant lemon flavor and a smidgeon of garlic zing.

I hope you appreciate it as much as I do, whether you serve it with fresh vegetables, smear it on a sandwich, or scoop it up with pita wedges.

Ingredients for Homemade Hummus

This simple homemade hummus recipe just requires 7 basic ingredients!

• Chickpeas that have been cooked. Though I occasionally prepare dried chickpeas, I usually use canned chickpeas in my homemade hummus, and it always turns out delicious. If you’re cooking chickpeas from scratch, soak them ahead of time and simmer them for a little longer than usual, until they’re mushy, soft, and creamy.
• Tahini. Smooth hummus requires a generous amount of high-quality tahini. In my recipe, I use 1/3 cup, and I look for a brand that has a smooth texture and a mild, nutty flavor that isn’t bitter. Cedar’s (available at most grocery shops), Seed & Mill (the greatest ever), and Soom are among my favorites.
• Extra-virgin olive oil. I add 2 tablespoons of olive oil to the dip and serve it with a drizzle of extra virgin olive oil on top!
• Lemon juice, freshly squeezed. For the greatest vibrant, zingy flavor, squeeze it yourself.
• Garlic. In my basic recipe, I use one fresh garlic clove, but you could use two roasted garlic cloves for a more caramelized flavor.
• Water. To give it a wonderful light, fluffy texture, I start with 5 teaspoons and add more as needed.
• A pinch of salt In this homemade hummus recipe, I use 1/2 tsp to bring out the vibrant, nutty taste.

Hummus Making Instructions

You can make this dish in just one step once you’ve gathered your supplies. Simply puree the chickpeas, tahini, lemon juice, olive oil, water, garlic, and salt until smooth in a high-powered blender. That concludes our discussion.

Add extra water as needed to achieve the proper consistency while you combine. If your blender comes with a baton, you can use it to assist get things started.

If you don’t have a high-powered blender, you can make this recipe in a food processor.

A blender, on the other hand, will produce a smoother dip faster, so if you use a food processor, be aware that you may need to run it for a few minutes to obtain very creamy hummus.

Variations in Hummus Recipes

If you go to a grocery store’s hummus area, you’ll find a plethora of seasoning options! Experiment with other flavors at home if you want to. I enjoy it originally, but if I want something new, I usually try one of the following variations:

• Make it more interesting! 1/2 teaspoon of cumin and/or coriander powder gives a depth of flavor.
• Add roasted red peppers to the mix. 1 roasted red pepper, 1/4 cup toasted almonds, and 1/2 teaspoon smoky paprika make a nutty romesco-style dip.
• Toss in the pesto. To make an extra-lemony, herbaceous dip, add spoonfuls of pesto to taste.
• Green is the way to go. Add up to 1 cup spinach or 1/2 cup fresh parsley, cilantro, or basil.
• Make it pink! My recipe for beet hummus may be found here.
• Make it smokey and sweet. Along with the other hummus components, add 1/2 baked sweet potato, 2 teaspoons maple syrup, a large pinch of chili powder, and more water as needed to the blender.
• Put an autumn harvest spin to it. To make a delightful autumn variant, add cumin, coriander, cayenne, and roasted butternut squash to the original dip. The complete recipe may be found here.

Serving Suggestions for Hummus

You’ll find a thousand ways to use hummus once you have some in the fridge. Here are a couple of ideas:

• As a quick snack, serve it with vegetables or crackers (or straight off a spoon).
• Serve as an appetizer by spreading it over charming crostini.
• Serve it alongside tzatziki, baba ganoush, Greek salad, and tabbouleh as part of a Mediterranean mezze platter!
• Make your next sandwich or wrap it with it! It’s great on chickpea shawarma wraps, vegetarian wraps, and this “club” sandwich.
• To thin it out to a drizzle-able consistency, add water. Then use it as a salad dressing with your favorite fresh or roasted vegetables!

It’s also delicious on its own, with plenty of pitas. I like to serve hummus with a generous drizzle of olive oil, freshly chopped parsley, sumac, and a simple Israeli salad if I’m serving a large plate.

Sesame seeds, pine nuts, fresh mint leaves, smoky paprika, or even Everything Bagel Seasoning would be delicious on a bagel.

BEST HUMUS

Once you’ve tried this hummus recipe, you’ll never go back to buying it in the store! It’s a fantastic appetizer or snack when served with fresh vegetables and pita.

Ingredients

• 1½ cups cooked chickpeas drained and rinsed
• ⅓ cup smooth tahini
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice, more to taste
• 1 garlic clove
• ½ teaspoon sea salt
• 5 tablespoons water, or as needed to blend
• paprika, red pepper flakes, or parsley, for garnish
• warm pita bread and/or veggies, for serving

Instructions

1. Place the chickpeas, tahini olive oil, lemon juice, garlic, and salt in a high-powered blender. Blend until very smooth with the blender baton, adding water as required to blend and/or to your desired consistency.
2. Transfer to a serving plate, garnish as desired, and serve with a warm pita and vegetables if preferred.