Best Ever Hummus
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This is seriously the Best Ever Hummus! It’s creamy, super smooth, and oh so good. Homemade is so much better, nothing compares to the taste and quality of homemade and it’s ready in just 10 minutes!
Hummus Recipe
Hummus is one of my favorite dips, if not my favorite by far, to make at home. It’s super easy to make, it’s super smooth, creamy and best of all ready in just 10 minutes. It takes longer than that to go to the store and buy some.
With a few simple tricks, get ready to make delicious hummus that’s creamy and smooth, loaded with so much flavor that your taste buds will thank you. You’ll love it because it’s made with real and healthy ingredients.
What is Hummus?
Just so that we’re all on the same page, hummus is a Middle Eastern spread or dip that is made from chickpeas as the base. Other ingredients are added to it to flavor it such as tahini, lemon and other spices. Not only is hummus delicious and versatile but it’s packed with lots of nutrients, so it’s really good for you.
Why You Should Make This Hummus
- Incredibly Simple. This hummus recipe only required 8 basic pantry ingredients which you probably already have on hand. Did I mention all you do is throw everything in the blender or food processor and you’re done?
- Delicious. Let’s not forget the obvious here. This hummus is the best because it’s really delicious, no bland flavors here.
- The Perfect Dip Or Spread. I love hummus on sandwiches, wraps or as a dip for my baby carrots. It’s perfect with everything.
- Chickpeas – You’ll only need a can of chickpeas for this, so I recommend buying the best chickpeas you can afford, such as a can of good organic chickpeas. Drain and rinse the chickpeas but make sure to reserve the liquid since we’ll be adding that to the hummus.
- Olive oil – You’ll want a good quality extra virgin olive oil.
- Cumin – personally I love the flavor of cumin in hummus, substitute with some ground caraway, coriander or even a bit of chili powder instead.
- Garlic – I love garlic in hummus, it really does give it a great flavor, so feel free to double the garlic if you love it as much as I do!
- Salt – to taste.
- Lemon Juice – freshly squeezed is the best!
- Tahini Paste – this is a paste made from sesame seeds. I recommend buying a good quality tahini, especially if you plan to make hummus often.
- Water – Only use the water if you find you want your hummus thinner, but if you use the chickpea liquid, you might not need any water at all.
- Process in a food processor or blender: Add the chickpeas and the rest of the ingredients, excluding the liquid from the can of chickpeas, to a food processor or blender and pulse until smooth. Add the liquid from the can of chickpeas if the hummus is too thick up to ½ cup or until the desired consistency is achieved.
- Serve: Transfer hummus to a dish and drizzle some olive oil over it, then garnish with parsley or sumac for extra lemony flavor.
Serve This With
Naan Recipe
Oven Roasted Chicken Shawarma
Turkey, Hummus and Veggie Wraps
Falafel
Here are some other ways to serve hummus:
- Serve it with naan or pita chips, crackers, chips or vegetables as a dip.
- Wraps with chicken shawarma.
- Sandwiches – spread it on bread instead of mayo or mustard.
- Make hummus deviled eggs – mash the egg yolks with hummus, they’re incredible!
- Turn it into salad dressings! Blend hummus with olive oil and a bit of lemon juice and drizzle it over your favorite salad!
- Level up your hummus and serve it garnished with some greek salad as you can see in the pictures. Not only does it look incredible, it tastes amazing!
Want To Make Your Own Tahini?
If you haven’t got any of the stuff lying around, all you need is some sesame seeds, oil, and salt to make it happen!
- Toast your sesame seeds, preferable unhulled in a hot dry pan. Allow it to cool fully before placing in your food processor.
- Blend the seeds in your food processor and slowly add 2 – 4 tablespoons of light olive oil or canola oil.
- And just like that it’s done! This sauce will keep for 1 month in the fridge, just imagine all the hummus.
Expert Tips
- I have found that using a blender over a food processor, results in a much smoother hummus, so it just depends what texture you’re going for.
- Use quality ingredients. Since hummus only requires a few ingredients, use organic ingredients if possible, and only freshly squeezed lemon juice. This way you’ll end up with the healthiest and best tasting hummus.
- If you’re using dried chickpeas, make sure to soak them overnight.
- Don’t be shy when dressing your hummus. Be creative and add your favorite healthy fix-ins to level up your hummus.
Leftovers
Store leftover hummus in an airtight container in the refrigerator for 4 to 7 days.
Freezing
Store it in airtight containers, pour a thin layer of olive oil over the top of the hummus to preserve moisture, then freeze for up to 4 months. The day before you want to serve it, transfer it to the refrigerator. It will take a few hours to thaw until it’s ready to eat. Once it’s thawed, stir it up and serve!
More Delicious Recipes To Try
- Shakshuka Recipe
- Baba Ganoush
- Baklava Recipe
- Oven Roasted Chicken Shawarma
- Tabbouleh Salad
- Garlic Parmesan Butter Gnocchi
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Best Ever Hummus
Video
Ingredients
- 15 ounce chickpeas (drained and rinse, reserve liquid from can)
- ¼ cup olive oil (extra virgin)
- ½ teaspoon cumin (ground)
- 2 garlic cloves (sliced)
- ½ teaspoon salt
- ⅓ cup lemon juice (freshly squeezed)
- ½ cup tahini paste
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Process in a food processor or blender: Add the chickpeas and the rest of the ingredients, excluding the liquid from the can of chickpeas, to a food processor or blender and pulse until smooth. Add the liquid from the can of chickpeas if the hummus is too thick up to ½ cup or until the desired consistency is achieved.
- Serve: Transfer hummus to a dish and drizzle some olive oil over it, then garnish with parsley or sumac for extra lemony flavor.
Notes
- Tahini paste is a condiment made from toasted sesame seeds and oil. It’s a staple in Middle Eastern and Mediterranean cooking.
- To make the roasted chickpeas, add some chickpeas without liquid to a bowl, season with cumin, paprika, garlic powder, salt and pepper and drizzle with some olive oil. Place on a baking sheet and bake at 400 F degrees for about 30 minutes or until crispy and crunchy.
- I have found that using a blender over a food processor, results in a much smoother hummus, so it just depends what texture you’re going for.
- Storage: Store leftover hummus in an airtight container in the refrigerator for 4 to 7 days.
- Freezing: Store it in airtight containers, pour a thin layer of olive oil over the top of the hummus to preserve moisture, then freeze for up to 4 months. The day before you want to serve it, transfer it to the refrigerator. It will take a few hours to thaw until it’s ready to eat. Once it’s thawed, stir it up and serve!
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Can you show the recipe for tahini paste with amounts of ingredients, please?
I don’t have one on the blog, I usually buy it from the store, but here’s a simple recipe: 1 cup sesame seeds, 2-4 tablespoons neutral oil like canola or light olive, salt to taste. Preheat your oven to 350°F (175°C).
Spread the sesame seeds on a baking sheet in an even layer. Toast them for 5-10 minutes, or until they’re lightly golden. Make sure to stir them a couple of times to ensure even toasting. Remove the sesame seeds from the oven and let them cool for a few minutes. Add the cooled sesame seeds to the food processor. Start blending until a crumbly paste forms. While the food processor is running, slowly add in the oil. Start with 2 tablespoons and add more as needed, until you reach a smooth, pourable consistency. If you’re using salt, add it now and blend for a few more seconds to incorporate.
Excellent hummus and so easy- my husband has asked I never buy it again but make it now!
So glad you guys enjoyed it!
Did you roast your tomatoes or toss the cucumbers & onion, etc for the toppings in the picture? Did you add feta?
Nope, it’s basically a greek type salad that I put on top.
Can you share more details about the salad? Please! Thanks
It’s my greek salad, you can find the recipe here: https://www.jocooks.com/recipes/greek-salad/
I made this the first time during Covid in individual ramekins. Awesome. For new years I topped with tomatoes cucumbers shallots and black eyed peas, it’s all about good luck.
delicious
I’ve tried many recipes, but this one is so delicious that I think it’s a terrific idea for a family brunch. My kids have enjoyed this recipe so much!! So adaptable! Thank you for sharing this recipe.
My pleasure, so glad you like it, Chris!
My Israeli husband said this is the best hummus he’s ever had since he came to Canada 22 years ago! Thanks you from both of us! 👍❤️
Wow, that’s quite the compliment, so glad you guys enjoyed it!
I so enjoy your recipes.. do you have a chocolate humus recipe and if so would you share please.
Oh I don’t, will have to look into that! 🙂
Thanks for the Recipe, I find sometimes chickpeas have an after taste, so I switched to white kidney beans in stead. give it a try and see what you think!
Oh, I actually make a similar dip with white kidney beans but no tahini paste, and it’s so good. I also saute some onions with some paprika and olive oil and serve over the top of it, so good!!
I peeled the skin off peas (it slips off) to make hummus smoother. Tip from friend.
Hi Robin! Yep, I have done that before, but I found that using the blender actually results in a super smooth hummus. 🙂
My husband can’t eat garlic but loves hummus. Can this be made without it? Would you substitute something else?
Hi Jeanne,
You can definitely leave the garlic out and maybe try some smoked paprika powder to add some extra flavor or keep it simple without the garlic. Let us know how it turns out!
I cook the canned garbanzos with half an onion and some cumin. Makes the kitchen smell amazing and is soo good!!
Hi Do you mean Extra Virgin Olive Oil? Or plain Olive Oil. Thanks.
We used a good quality regular olive oil! It would state if you needed extra virgin 🙂
This came out delicious! Followed the directions to the “T”. Would definitely make again!
Hi Jo, in your note about making your own tahini, what measure of sesame seeds would you use? Sorry in advance if I missed it.
Thanks!
Hi Alice! You need 1 cup of sesame seeds. 🙂