Hummus Recipe (VIDEO)

This homemade Hummus recipe is ultra creamy and has the perfect balance of garlic, lemon juice, and tahini. We love this as an appetizer or dip paired with warm Pita Bread or crunchy veggies. Watch the video tutorial and see how easy it is to make the best hummus.

Hummus is incredible when freshly made and still a little warm, drizzled with extra virgin olive oil. There’s a saying that homemade is best and it is absolutely true for hummus. It’s just way better than storebought.

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Hummus Video Tutorial

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What is Hummus?

Hummus is a bean dip made primarily by blending together cooked chickpeas (aka garbanzo beans), tahini (a creamy sesame seed paste), garlic, lemon juice, extra virgin olive oil, and seasonings.

There is a lot of debate about the origin of Hummus; whether it’s Greek, Egyptian or Lebanese. It is thought to have originated in Lebanon and traveled all over the Middle Eastern regions. It has been made for hundreds of years and is well-loved around the world.

Ingredients for Hummus

• Chickpeas – you’ll need 3 cups of cooked chickpeas or 30 oz canned chickpeas. Peeled or unpeeled work well. You can make instant pot chickpeas without pre-soaking.
• Tahini – a sesame seed paste that is key to an authentic tasting hummus.
• Lemon juice – freshly squeezed from 2 lemons
• Garlic – use 2 large or 4 small garlic cloves. You can finely mince or grate them right into the food processor.
• Extra virgin olive oil – we use this in the hummus as well as to garnish
• Ice water – I add ice cubes to a cup of water and spoon it from there
• Seasonings – I season the hummus with salt and cumin then garnish with paprika and freshly minced parsley.

The Best Tahini for Hummus

There are a variety of tahini products available and it is worthwhile to source a good one if you want authentic tasting hummus. I did a ton of research on the best tahini and these are two brands that I have tried and highly recommend. Let me know if you have a different favorite.

• Baron’s Tahini – I order this on Amazon and has a decent shelf life until you open it, then you’ll want to store it in the refrigerator.
• Trader Joes Tahini – this stirs up very smooth and has a great flavor profile. I bought this in the store.

How to Make Hummus

1. In a food processor – combine 5 Tbsp lemon juice, 1 1/2 tsp salt and grated garlic. Pulse to combine then let rest 10 minutes.
2. Add Tahini and blend until thick and smooth, scraping down the bowl as needed with a spatula.
3. Add ice water 1 Tbsp at a time with the blender running. Stop and scrape down the bowl as needed.
4. Add drained chickpeas along with cumin and 1/4 cup extra virgin olive oil. Blend until completely smooth (5 minutes), scraping down the bowl a couple of times. Add more ice water to reach desired consistency.
5. Season to taste – with more salt, cumin and lemon juice if needed.
6. To Serve – transfer to a serving bowl, sprinkle the top with reserved chickpeas, drizzle generously with extra virgin olive oil and sprinkle on finely chopped parsley.

Common Questions

How to Serve Hummus

There are so many creative ways to serve and enjoy hummus. The favorite in our house is to push a slice of pita bread or fresh cucumber slice through the center, scooping up all the toppings.

• Appetizer – We love to serve this as a dip or appetizer with Pita Bread, Pita Chips, or fresh veggies such as sliced cucumber or carrot sticks. It makes for an excellent dip on a vegetable platter, or on a Charcuterie Board.
• Condiment– you can add hummus to pita bread as a condiment for pita sandwiches with grilled chicken strips.
• Spread – Add a generous layer of hummus over toast and top with sliced avocado and sesame seeds to make a fabulous avocado toast.
• Deviled Eggs – you can mash the yolks together with hummus for a creative spin on deviled eggs. To finish them off, drizzle with extra virgin olive oil and sprinkle on paprika.

Nothing beats freshly made hummus and if you try homemade hummus, it will spoil you forever. You will also feel pretty accomplished and your friends and family will be impressed (I know mine were).

Make-Ahead

• To Refrigerate: Hummus keeps well covered in the refrigerator. It’s best in the first 3-4 days but it can be stored for up to 1 week.
• Freezing: You can store hummus in a freezer-safe container for 2 to 3 months. Remove any excess air and leave some room at the top for expansion. Thaw in the fridge overnight and heat lightly if desired before serving.

More Dip Recipes to Try

If you love this homemade hummus, then you won’t want to miss these dip recipes. These are always a hit at parties.

• Spinach Artichoke Dip
• Guacamole
• Cowboy Caviar
• Restaurant Style Homemade Salsa
• Smoked Salmon Spread

Hummus Recipe

4.97 from 52 votes

Author: Natasha Kravchuk

Homemade Hummus is way better than store-bought. It’s creamy and has the perfect balance of garlic, lemon juice, and tahini. Serve as a dip paired with warm Pita Bread or crunchy veggies.

SaveSaved Pin Review Print

Prep Time: 20 minutes mins

Resting Time: 10 minutes mins

Total Time: 30 minutes mins

Ingredients 

Servings: 8 people

• 5-6 Tbsp lemon juice, or to taste (from 2 lemons)
• 2 large garlic cloves, minced or grated
• 1 1/2 tsp fine sea salt, or to taste
• 3 cups cooked chickpeas, or two 15 oz cans, reserve 2 Tbsp for garnish
• 6-8 Tbsp ice water, or to desired consistency
• 2/3 cup tahini
• 1/2 tsp ground cumin
• 1/4 cup extra virgin olive oil, plus more to drizzle
• 1 Tbsp parsley, finely chopped, to serve
• ground paprika, to serve

Cook ModePrevent your screen from going dark

Instructions

• In a food processor, combine 5 Tbsp lemon juice, 1 1/2 tsp salt, and grated garlic. Blend to combine and let the mixture rest for 10 minutes.
• Add tahini and blend until thick and smooth, scraping down the bowl as needed.
• With the blender running, add 6-8 Tbsp ice water 1 Tablespoon at a time and blend until smooth, scraping the sides of the bowl as needed.
• Add cooked and drained chickpeas, cumin, and 1/4 cup olive oil. Blend until creamy and completely smooth (about 5 minutes), scraping down the bowl as needed. Add more ice water to reach desired consistency.
• Season to taste with more salt, cumin, and lemon juice if needed.
• To serve, transfer to a serving bowl, sprinkle the top with reserved whole chickpeas if desired, drizzle with extra virgin olive oil, finely chopped parsley, and dust with ground paprika to taste.

Nutrition Per Serving

283kcal Calories22g Carbs9g Protein19g Fat3g Saturated Fat6g Polyunsaturated Fat9g Monounsaturated Fat449mg Sodium289mg Potassium6g Fiber3g Sugar74IU Vitamin A6mg Vitamin C63mg Calcium3mg Iron

• Full Nutrition Label
• Nutrition Disclosure

Nutrition Facts

Hummus Recipe

Amount per Serving

Calories

283

% Daily Value*

Fat

 

19

g

29

%

Saturated Fat

 

3

g

19

%

Polyunsaturated Fat

 

6

g

Monounsaturated Fat

 

9

g

Sodium

 

449

mg

20

%

Potassium

 

289

mg

8

%

Carbohydrates

 

22

g

7

%

Fiber

 

6

g

25

%

Sugar

 

3

g

3

%

Protein

 

9

g

18

%

Vitamin A

 

74

IU

1

%

Vitamin C

 

6

mg

7

%

Calcium

 

63

mg

6

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Appetizer, Dip

Cuisine: Middle Eastern

Keyword: hummus

Skill Level: Easy

Cost to Make: $$

Calories: 283