Once you try this easy to make homemade hummus recipe from scratch, you will never buy it from the store again.
I’m a sucker for a good dip so whether we’ve got guests over or I’m just watching a game, I’ll either have a beer cheese dip or even a smoked salmon dip always at my side.
What is Hummus
Hummus is a delicious chickpea-based dip that originated in the Middle East region during the 13th century. This classic recipe is featured across menus at restaurants across the world and of course can be found at your local grocery store.
As I always say, there is no substitute for homemade anything, and even something home-cooked as simple as this hummus recipe is far superior to anything you’re going to buy pre-made. Here are the ingredients needed to make this recipe:
- Chickpeas – also known as garbanzo beans, grow on a small plant are usually dried or canned before being sold. You can use either version to make a hummus recipe.
- Tahini – This finely ground sesame seed paste is a staple in this dip.
- Garlic – While some use raw garlic in this dip, I believe roasted garlic takes it over the top.
- Lemon Juice – The acid will help cut the strong tahini and chickpea flavors.
- Olive Oil – Extra virgin olive oil will add some much-needed fat to this recipe.
- Salt – I always prefer to use coarse sea salt but you can use whatever you feel comfortable using.
- Cayenne – While it is classic to finish off hummus, or hummous, with cayenne feel free to skip if it’s too spicy for you.
How to Make Hummus
Follow these easy steps to making this delicious dip (print the recipe below):
- Submerge some dried chickpeas in cold water and let them sit overnight. I like for the water to cover the chickpeas by at least 4 inches.
- Drain the chickpeas and transfer to a pot and add in cold water until it is covering the garbanzo beans by about 2 inches.
- Bring them to a boil over high heat and then simmer for 30-40 minutes over low heat or until tender.
- Drain the cooked garbanzo beans and transfer to a pot or bowl and cover them with cold water.
- Place your hands into the pot or bowl and move the chickpeas around, irritating them so that the outside shell falls off (see the video). Scoop up the shells using a hands trainer and remove. While this step is not necessary will make your hummus so much creamier and delicious.
- Drain the chickpeas and set aside. if you are using canned chickpeas, all you need to do is drain them and they are ready to use.
- While the chickpeas are cooking, add some garlic cloves and extra virgin olive oil to a small size saucepot and cook over low heat for 30-40 minutes or until soft and very browned. Yes, there will be plenty of leftover roasted garlic and roasted garlic olive oil to use in other recipes.
- Drain the roasted garlic from the olive oil.
- Add the chickpeas to a food processor and pulse on high speed until it becomes a very thick paste.
- Next, add in the tahini, lemon juice, roasted garlic cloves, and salt and process at low speed while drizzling in some roasted garlic olive oil until very smooth. This will take about 2-4 minutes.
- Serve with olive oil, cayenne, and chopped parsley
Variations
There are several different variations of hummus that you can make and all you really do, is add in the extra main ingredients while food processing the hummus to alter the flavors. Here are some of those variations:
- Roasted Red Pepper
- Avocado
- Roasted Garlic
- Pine Nut
- Beet
- Pea
- Bean
What to Serve It With
Hummus is usually served alongside other small dishes and main entrees. I personally enjoy eating hummus with some warm pita, but this is a dip meant for dippers so here are some options:
- Pita Chips
- Pretzels
- Bell Peppers
- Carrots
- Celery
- Cauliflower
- Cucumbers
Recipe Chef Notes + Tips
Make-Ahead: You can make this recipe up to 2 days ahead of time, simply keep cool and covered before serving.
How to Store: Keep covered and in the refrigerator for 6-7 days. This will not freeze well.
You can absolutely skip the soaking and cooking of the dried chickpeas for canned and drained garbanzo beans.
Substitute the olive oil in the recipe for some water if you are looking for it to be on the healthier side.
To make roasted garlic, cook 1 ½ cups of garlic cloves in 2 cups of extra virgin olive oil over low heat for 30-40 minutes or until soft and very browned.
You may need to adjust the flavor with more tahini, lemon juice, or salt.
More Amazing Appetizer Recipes
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Video
Easy Homemade Hummus Recipe from Scratch
Equipment
- food processor
Ingredients
- 4 ½ cups of cooked dried chickpeas or 4 1/2 cups canned – see notes
- ½ cup tahini
- juice of 1 lemon
- 1/3 cup roasted garlic
- ¼ cup roasted garlic olive oil – see notes on how to make
- sea salt and cayenne pepper to taste
Instructions
- Add the chickpeas to a food processor and pulse on high speed until it forms a thick paste
- Next, add in the tahini, lemon juice, garlic, and salt and process over low heat for 2-4 minutes while drizzling in the roasted garlic olive oil until very smooth.
- Serve with on a plate with a drizzle of olive oil, cayenne, and optional chopped parsley.
Notes
- Submerge some dried chickpeas in cold water and let them sit overnight. I like for the water to cover the chickpeas by at least 4 inches. Drain the chickpeas and transfer to a pot and add in cold water until it is covering the garbanzo beans by about 2 inches. Also add in 1 teaspoon of baking soda. Bring them to a boil over high heat and then simmer for 30-40 minutes over low heat or until tender. Drain the cooked garbanzo beans and transfer to a pot or bowl and cover them with cold water.
- Place your hands into the pot or bowl and move the chickpeas around, irritating them so that the outside shell falls off. Scoop up the shells using a hands trainer and remove. While this step is not necessary will make your hummus so much creamier and delicious. Drain the chickpeas and set aside. if you are using canned chickpeas, all you need to do is drain them and they are ready to use.
- Make-Ahead: You can make this recipe up to 2 days ahead of time, simply keep cool and covered before serving.
- How to Store: Keep covered and in the refrigerator for 6-7 days. This will not freeze well.
- You can absolutely skip the soaking and cooking of the dried chickpeas for canned and drained garbanzo beans.
- Substitute the olive oil in the recipe for some water if you are looking for it to be on the healthier side.
- To make roasted garlic, cook 1 ½ cups of garlic cloves in 2 cups of extra virgin olive oil over low heat for 30-40 minutes or until soft and very browned.
- You may need to adjust the flavor with more tahini, lemon juice, or salt.
Jessica K. says
Hi! I made your Hummus and it turned out really good! I have no food processor so I used my blender. I had to add a little water as the chickpeas blended, as it was very thick. It still turned out nice and smooth. Thanks for an awesome recipe!
Jessica says
What is the best kind of tahini to use in this? The tahini at my local market is much thicker than what you use in the video—like peanut butter. Should I thin it out, or should I look for tahini sauce instead of just tahini? Made this once using my tahini and the flavor of sesame was overwhelming.
Chef Billy Parisi says
It will be fine, I’ve used both thick and thin but the flavor remains the same. Stir it first before using.
Linda Horton says
Great recipe! Going to make it soon.
Betsy says
If you make extra garlic olive oil what’s the best way to store it and how long does it stay good for?
Chef Billy Parisi says
I keep it in the fridge, will last several weeks.
Stacey says
Thank you Chef Billy. This was beyond what I have ever had before. Taking the time to make it from scratch is so rewarding when you taste the finished product. Creamy dreamy deliciousness.
Rehab says
I love HUMMUS!❤👌
THANKS CHEF BILLY.
IT’S SO EASY!
Deborah says
I love Hummus and I put garlic in everything including fried eggs, and this recipe is very inviting. Look forward to serving it to my friends and for myself. Thanks for sharing this recipe with the people on Facebook and the internet. Deborah M.