Homemade Hummus with Roasted Garlic and Flat Bread
Published May 22, 2020. This post may contain affiliate links. Please read my disclosure policy.
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
Make-Ahead and Storage
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.
chef notes + tips
- 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 speed 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.
This recipe was easy to follow. It’s the best I’ve ever had! I brought it to a BBQ with friends; and, it was the hit of the night!!
Perfect!
Sooooo good! The hummus was more subtle than other versions, I will make no other versions. Bonus – you now have garlic olive oil for other recipes.
thank you so kindly!!
Amazing
so good!!
This was excellent, and having the garlic infused olive oil for salad dressing….OMG..
thanks for giving it a shot!!
This is the first of your recipes that I tried. It is now my favorite go to hummus recipe. So easy and delicious.
Wonderful stuff
This is my very first attempt at making Hummus. I was a little daunted by trying this from scratch, using dried chickpeas, but did it, with the help of your video. The garlic olive oil was very tasty. It was all so good! I ended up with way more than I needed but was able to gift it out to my family and friends who loved it too. The next time I may try the canned version but have a feeling the end result won’t be as good, but it sounds like a great time saving trick. Thanks for this great recipe!
I have again made this!!! I think it’s my fourth or fifth time since January 2022-tonight I made the hummus and I added roasted red pepper to it-absolutely delicious-my husband keeps asking me to make it!!
I’ve made this many times. Love your recipe. Today a friend asked for “my” recipe. I sent her the link to your recipe and then I told her all the thinks I do extra or different. I didn’t even realize that I was doing this. I did start making it exactly. But I think that that is how cooking progress.
Thanks for your videos and all the good recipes.
Deb
This hummus is so delicious-and I’m not even a hummus person-I am trying to use up stuff in my kitchen-I had a bag of dried chickpeas and fresh garlic-I started perusing Youtube and found your recipe-I’m so glad I did-Thank you so much for sharing!! I’m definitely going to make this over and over!!-
1. I have bean skin obsession now
2. It made more than my 14 c food processor could handle and it overheated
3. Did batches, adjusted lemon juice, oil & salt as needed
4. I love this stuff
5. Thank you 😊
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!
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.
It will be fine, I’ve used both thick and thin but the flavor remains the same. Stir it first before using.
Great recipe! Going to make it soon.
If you make extra garlic olive oil what’s the best way to store it and how long does it stay good for?
I keep it in the fridge, will last several weeks.
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.
I love HUMMUS!❤👌
THANKS CHEF BILLY.
IT’S SO EASY!
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.