Is there anything better than nutty, velvety homemade hummus?
When I first became vegetarian, I always bought pre-made hummus at the store. And though I’d enjoy it on fresh veggies, sandwiches, bowls, and more, it was never as good as the ultra-creamy, smooth dip I ordered at Middle Eastern restaurants. Little did I know that with just 5 minutes of prep, I could transform 7 basic ingredients into a delicious homemade hummus that would rival anything I’d find out to eat.
Now, after years of making it at home, I’m finally sharing my tried & true homemade hummus recipe. It’s lusciously smooth, with a bright lemon flavor and a little kick from garlic. Whether you enjoy it with fresh veggies, slather it on a sandwich, or scoop it up with wedges of pita, I hope you love it!
Homemade Hummus Ingredients
You only need 7 basic ingredients to make this easy homemade hummus recipe!
- Cooked chickpeas. Unlike when I make chickpea salad or roasted chickpeas, I seek out garbanzo beans that are on the mushy side when I make hummus. If you cook your chickpeas yourself, make sure to soak them ahead of time, and let them boil for a bit longer than you normally would, until they become soft & creamy. Though I cook dried chickpeas on occasion, I typically use store bought canned chickpeas in my homemade hummus, and it always comes out great.
- Tahini. A good amount of good-quality tahini is the key to smooth hummus. I use 1/3 cup in my recipe, and I choose a brand with a mild, nutty flavor that’s not bitter. My favorites are Cedar’s, Seed & Mill, and Soom.
- Extra-virgin olive oil. I blend 2 tablespoons of olive oil into the dip, and I love to serve it with an extra drizzle of oil on top!
- Fresh lemon juice. Squeeze it yourself for the best bright, zingy flavor.
- Garlic. I use one fresh garlic clove in my basic recipe, but you could also swap in 2 roasted garlic cloves for a caramelized taste.
- Ice water. Water at any temperature will help create a creamy consistency, but ice water yields the best light, fluffy texture!
- Sea salt. I use 1/2 teaspoon to heighten the bright, nutty flavors in this homemade hummus recipe.
How to Make Hummus
Once you assemble your ingredients, you can make this recipe in one easy step! Just add the chickpeas, tahini, lemon juice, olive oil, ice water, garlic, and salt to a high-speed blender, and process until smooth. That’s it!
As you blend, add more ice water, as needed, to reach your desired consistency. If your blender has a baton, you may want to use it to help get things going.
If you don’t have a high-speed blender, you can use a food processor to make this recipe. However, a blender will make a smoother dip faster, so if you use a food processor, know that you may have to let it run for a few minutes to get super creamy hummus.
Hummus Recipe Variations
If you go to the hummus section of a grocery store, you’ll find tons of ideas for seasoning it! Feel free to try experimenting with different flavors at home. I love it the traditional way, but if I’m in the mood for something different, I usually turn to one of these variations:
- Spice it up! 1/2 teaspoon ground cumin and/or coriander adds an extra layer of flavor.
- Add roasted red peppers. For a nutty, romesco-style dip, blend in 1 roasted red pepper, 1/4 cup toasted almonds, and 1/2 teaspoon smoked paprika.
- Blend in pesto. Add spoonfuls of pesto, to taste, to make an extra-lemony, herbaceous dip.
- Go green. Blend in 1/2 cup fresh parsley, cilantro, or basil, or up to 1 cup spinach.
- Turn it pink! Find my beet hummus recipe here.
- Make it sweet & smoky. Add 1/2 baked sweet potato, 2 teaspoons maple syrup, and a big pinch of chili powder to the blender along with the other hummus ingredients.
- Give it an autumn harvest twist. Add cumin, coriander, cayenne, and roasted butternut squash to the traditional dip for a delicious autumn variation! Find the full recipe here.
Let me know what variations you try!
Hummus Serving Suggestions
Once you have hummus on hand in the fridge, you’ll find a thousand ways to use it. Here are a few suggestions:
- Enjoy it with veggies or crackers (or straight off a spoon) as a quick snack.
- Slather it onto cute crostini to serve as an appetizer.
- Put it at the center of your next crudité board, or serve it as part of a Mediterranean mezze platter with tzatziki, baba ganoush, Greek salad, and tabbouleh!
- Add it to your next sandwich or wrap! I love it on these shawarma wraps, these veggie wraps, or this “club” sandwich.
- Stir in water to thin it to a drizzle-able consistency. Then, use it as a salad dressing for your favorite fresh and roasted veggies!
Of course, it’s also good on its own with lots of pita. If I’m serving a big plate of hummus, I like to garnish it with a generous drizzle of olive oil, finely chopped parsley, sumac, and a simple Israeli salad. Sesame seeds, pine nuts, fresh mint leaves, or even smoked paprika would be good too.