The very BEST Hummus Recipe is creamy, smooth, flavorful, and a million times better than even your very favorite store-bought version. Made using a handful of simple pantry ingredients, including chickpeas, tahini, olive oil, lemon, and cumin, learn how to make hummus and enjoy it with all your favorite Mediterranean dishes and as a healthy snack.
What is Hummus?
Hummus is a smooth, luscious, and creamy dip made by blending cooked chickpeas with tahini, olive oil, lemon juice, garlic, salt, and ground cumin. Popular throughout the Middle East and the Mediterranean, it has seen a recent rise in popularity throughout Europe and the United States as premade store-bought versions have become readily available in an assortment of flavors including garlic, pesto, chipotle, and sun-dried tomato.
Best served with pita bread or warm flatbread, no matter which flavor hummus you choose to make, homemade is always best. Keep reading to learn how easy it is to make classic, homemade hummus right at home.
What is Hummus Made of?
- Chickpeas (also known as garbanzo beans)
- Olive oil
- Fresh lemon Juice
- Cold water
- Ground cumin
For the full list and amounts of ingredients, scroll down to the recipe card at the bottom of the page.
Can you make hummus without tahini?
A thick and creamy paste made from sesame seeds, tahini adds flavor and helps make perfect, creamy smooth hummus. Although yes, it can be made without tahini, I wouldn’t recommend it – unless, of course, it is an ingredient you need to avoid for dietary reasons.
Fresh Chickpeas vs. Canned Chickpeas
My secret to delicious, creamy hummus? Skip the canned chickpeas and cook your own dried chickpeas. After making homemade hummus countless times, I can tell you that this is the most important thing you can do to set your hummus apart from all those store-bought versions. Learn how to cook chickpeas in the Instant Pot in less than 1 hour – no soaking required!
- 1 (15-oz) can of chickpeas equals approx. 1.5 cups (drained)
- This recipe calls for approximately 4 cups of cooked chickpeas. If you’re using canned, you will need between 2-3 cans (but closer to 3). Don’t forget to drain and rinse your chickpeas before using them.
How to Make Hummus
- Puree the tahini, olive oil, cold water, lemon juice, salt, cumin, and smashed garlic cloves in a large food processor or high-speed blender until smooth, and the garlic is blended (1-2 minutes).
- Add the cooked chickpeas and continue to process until smooth and creamy (3-4 minutes).
- Add additional water or tahini if your hummus is too thick or dry. I typically start with an additional 2-3 tablespoons of water, then taste. If it needs more tahini flavor, I’ll add a couple of tablespoons of tahini plus a couple more tablespoons of water.
- Season with additional salt and black pepper to taste.
Popular hummus garnishes:
- Olive oil
- Fresh chopped parsley
- Paprika, cumin, sumac, or chili powder
- Pine nuts
- Roasted chickpeas
Is Hummus Healthy?
Hummus has been linked to a number of nutritional health benefits (source),
- It is nutrient-dense – Studies have shown that consumers of hummus take in higher volumes of dietary fiber, polyunsaturated fatty acids, vitamin A, vitamin E, vitamin C, folate, magnesium, potassium, and iron.
- Weight management – Some studies have shown that chickpeas may help in weight management as well as glucose and insulin regulation, given their low glycemic index (GI) or ability to raise blood sugar (source).
- One of the best sources of plant-based protein with 8 grams per serving.
- It is naturally vegan, gluten-free, nut-free, and dairy-free.
What to Eat with Hummus?
- Veggies! Some of the most popular hummus-dipping veggies include grape tomatoes, sliced cucumber, carrot sticks, sugar snap peas (my personal favorite!), bell peppers, and radish.
- Pita chips
- Create your own mezze platter and serve it with warm pita bread, falafel, olives, fresh vegetables, and this tabouli salad.
- Use in place of mayonnaise or mustard for a healthier, less fattening sandwich or chicken wrap.
- Getting tired of plain avocado toast? Add a little hummus to your favorite avo toast recipe like this avocado toast with beet hummus.
- Make a vibrant veggie bowl filled with roasted vegetables, quinoa, nuts, greens, and dried fruit!
Have you tried making this delicious hummus recipe?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes. I always love to see what you’re cooking in the kitchen.
- ¾ cup tahini
- ¼ cup good-quality olive oil
- 6 tablespoon cold water - plus more as needed
- 1 large lemon - juiced
- 1 teaspoon salt
- ½ teaspoon ground cumin
- 2 cloves garlic - peeled and smashed
- 4 cups cooked chickpeas - (see notes)
- extra virgin olive oil
- dash of paprika
- fresh chopped parsley or cilantro
- Add the tahini, olive oil, cold water, lemon juice, salt, cumin, and smashed garlic cloves to a large food processor or high-speed blender. Process until smooth and the garlic is blended.
- Add the chickpeas and process until smooth and creamy, approximately 3-4 minutes.
- If your hummus is too thick or dry, add additional water or tahini- or a combination of both (although I highly recommend you start with 2-3 tablespoons of water and go from there).
- Season with additional salt, to taste, and garnish with a drizzle of olive oil, paprika, or fresh parsley, if desired.
- For best results enjoy within 4-5 days. Keep leftovers stored in the refrigerator.
- 1 (15 ounce) can of chickpeas equals approx. 1.5 cups.
- You will need at least 2-3 cans of chickpeas to make this recipe if you did not cook your own dried chickpeas – make sure you have an extra can just in case.
- Learn how to cook dried chickpeas in the Instant Pot in this post (it takes less than 1 hour, start to finish!)
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Make my own with dried chick peas. Lots of herbs and spices. Serve warm for breakfast. When I found that in Lebanon that’s how they eat it. With fresh pita. Both warm. With fresh garlic and olive oil served on top.
It turned out delicious! I don’t have an InstaPot, but I cooked my beans according to the package directions in a pot along with garlic powder, onion powder, cumin, bay leaf, fresh cracked pepper, and salt. We ate half and froze half.
Jessica Randhawa says
Thank you for the 5 star review Anna, I appreciate the delicious feedback 😀
I found it tasted great with canned chickpeas, as I don’t have an Instant Pot… is it realistic to expect EVERYONE to have an instant pot?
I agree. I don’t have an InstaPot.
Linda Norwood says
What to do if ,if I put too much salt in the water when cooking the beans.just made it and it is salty tasting.
Jessica Randhawa says
If you think it’s too salty after cooking the beans, you can always lightly rinse the beans with fresh water and thoroughly dry them. Then add less salt to the food processor when blending the hummus 🙂
How many cups does it make?
Jessica Randhawa says
4.5 to 5 cups 🙂