There’s something so satisfying about a smooth, homemade hummus. It’s rich, nutty, and tangy with a creamy texture that makes it perfect for dipping, spreading, or spooning straight from the bowl. And the best part? You only need a handful of ingredients to make it from scratch.
If you’ve only ever had store-bought hummus, making it at home will change your mind. It’s fresher, richer, and way more customizable. Plus, you can control the texture and seasonings exactly how you like it.
Helpful Tips
- Peel the chickpeas: It takes a few extra minutes, but removing the skins gives you that ultra-smooth texture.
- Use ice-cold water: Adding a bit of ice water while blending helps whip the hummus into a light and fluffy consistency.
- Adjust to taste: Start with the base ingredients and add more lemon juice, garlic, or salt as needed. Blend, taste, and tweak.
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Classic Hummus Recipe
Ingredients
- 1 can chickpeas 15 oz or 1 1/2 cups dried, cooked chickpeas
- 3 tablespoons extra virgin olive oil divided
- 3 tablespoons fresh lemon juice juice from one large lemon
- 1/4 cup high-quality tahini
- 2 tablespoons water (as needed for smoothness)
- 1/2 teaspoon ground cumin
- 1 small clove garlic
- Paprika for garnish
- Salt to taste
To Serve
- Fresh vegetables Tomatoes cucumbers, carrots, and/or celery
- Pita Bread
Instructions
- For canned chickpeas, peel the skins off, then put them in a pot of water and boil for 10 minutes to soften them up. Doing this help give the hummus a smooth texture. If you’re using dried chickpeas that you’ve cooked, just peel the skins off before using.
- Add 2 tbsp olive oil, chickpeas, lemon juice, tahini, water, ground cumin and garlic to a blender or food processor.
- Season with salt and blend until smooth. Add more water, if necessary, to achieve desired consistency. Taste and adjust seasoning, as desired.
- Transfer to a serving dish and drizzle with the remaining extra virgin olive oil and a sprinkle of paprika. Serve immediately with fresh vegetables and pita bread.
Nutrition
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.