This Hummus recipe is light, fluffy, and delicious. Made with classic Mediterranean and Middle Eastern ingredients and served with homemade naan and carrots. You’ll want to have this recipe on hand to snack on, pack for school lunch, and to serve as an appetizer or alongside your dinner meal.
Nothing says Middle Eastern food like hummus, babaganoush, shawarma, and gyros. If you find yourself ordering the classic appetizer at your favorite restaurant often you’ll be surprised to learn how simple it is to make from scratch at home.
HOW TO MAKE HOMEMADE HUMMUS
- Pulse garlic in food processor.
- Add chickpeas and pulse until ground.
- Slowly pour in water and tahini paste.
- Add juice of 1 lemon.
- Pour in olive oil and salt.
- Blend in food processor until smooth and creamy.
CANNED CHICKPEAS VS DRIED BEANS
Real hummus is made with garbanzos chickpeas. Typically, I use canned beans to save on time. The process to making hummus is much faster than soaking dried garbanzo beans in water and cooking them for hours on the stovetop.
If using dried garbanzo beans in this recipe, follow this easy tutorial on soaking and cooking chickpeas, you’ll find the process is similar to soaking red kidney beans in my Red Beans and Rice recipe.
AUTHENTIC HUMMUS INGREDIENTS
■ GARBANZOS CHICKPEAS: Canned chickpeas work perfectly. Drain and rinse the beans well. Next, remove the shell for a velvety smooth hummus texture.
■ TAHINI PASTE: Using a good quality tahini paste makes the best hummus recipe. I prefer a light and nutty tahini made with Ethiopian humera sesame seeds. TIP: Dip a spoon into a fully mixed jar. If you don’t like the taste of the paste, don’t use it in the recipe. You’ll find my tahini brand suggestions below.
■ OLIVE OIL: I always use extra virgin olive oil and never butter in hummus.
■ GARLIC: I am a garlic fanatic. I always use fresh garlic and never dried garlic. Just add the cloves to the food processor before making the hummus to finely mince.
■ LEMON: The fruity acid highlights and flavors the chickpeas.
■ SALT: Salt brings the flavor front and center. Adjust to your liking.
■ GARNISH: Paprika, freshly chopped parsley, evoo, extra chickpeas.
THE SECRET TO CREAMY HUMMUS
Good hummus is easy to make but the BEST hummus is one with a creamy texture that is grit-free. Properly preparing the beans yields a creamy texture and fantastic dip.
Always peel the chickpea membranes off and discard them before using it in the recipe. While it’s much easier to wash and rinse the beans without ever peeling, you won’t regret taking the time to properly prepare them.
Start by rinsing. Next, take a few handfuls and rub them between a kitchen towel to loosen the skins. Grab them between your fingers and pinch to loosen. Rinse chickpeas before adding to the food processor to remove any extras.
TAHINI PASTE TIPS
- My favorite tahini paste comes from Soom. This tahini is very light in color, creamy, and has a delicious mild, and nutty flavor. Once opened, carefully use a spoon to stir the bottom of the container where much of the flavor has settled and compacted.
- Use a tahini paste you’ll eat. I have tried a variety over the years and they really do range in color, and taste. Several grocery store brands I have tried in the past tend to taste rancid now that I have found one I truly enjoy. Try this list of the best tahini paste brands ranked for their flavor.
- Stirring tahini paste. Do stir the sesame paste that has settled in the bottom of the container into the rest of the oil before pouring it into the hummus. It’s best to use a spoon, knife, or spatula to work it into the oil. Whisk it until it is silky smooth and no hard paste clumps remain on the bottom.
HOW TO SERVE HUMMUS
- DIP: Serve with bread like naan, flatbread, or pita bread. Keep it healthy and gluten free by serving it with fresh vegetables like baby carrots, celery, broccoli, bell peppers, and cucumbers.
- SPREAD: Include in sandwiches, serve on toast, and in salad wraps.
- TOPPING: Protein such as roasted chicken, grilled fish, or steak.
- DRESSING: Thin hummus with a mixture of water and olive oil then use on your favorite green salads, vegetables, pasta dishes, breakfast egg recipes, and more.
Best Hummus Recipe
- 5 cloves garlic, minced more for flavor
- 48 oz Garbanzos Chickpeas from three 16-oz. cans
- ⅓ cup water
- ½ cup tahini paste **See notes
- 1 juice of lemon
- ¼ cup extra virgin olive oil
- 1 tsp salt
- Rinse and drain chickpeas.TIP: For a creamy grit-free texture, remove the skins. Place a few handfuls between a kitchen towel and rub to loosen skins. Pinch any remaining skins off between fingers.
- Pulse garlic cloves in food processor.
- Pulse chickpeas until smooth, adding water slowly.
- Pulse in tahini paste, lemon juice, olive oil, and salt.
- Blend until smooth and fluffy; about 4 minutes.
- TIP: Add ¼ cup more tahini for flavor if desired or ¼ cup water for an ultra thin hummus.
- Favorite tahini paste brand: Soom Premium Tahini for its mild, and nutty flavor.
- Use a tahini paste you’ll eat. Try preferred list of the best tahini paste brands ranked for flavor.
- Do stir tahini paste. Mix the paste that has settled in the bottom of the container into the rest of the oil before pouring it into the hummus.
Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.
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