Learn how to make easy homemade hummus with only a few ingredients. The recipe comes together in minutes, and it's smooth, creamy & fresh.
The days when I was buying all sorts of Hummus containers from the store (with different flavors though) are OVER. I finally forced myself to find the time and make my own HOMEMADE hummus and other spreads. And let me tell you, it is a game-changer, for real.
Not only it’s 100% healthier but also tastes so much better than the store-bought.
And as a bonus, it’s very easy to make at home!
So how do you make it? Easy! Divide the process into two steps: preparing chickpeas and then combining all the ingredients to make the smooth hummus.
For chickpeas, you can use either canned or raw chickpeas. I usually use the canned ones and boil them with soda to remove the skins (creates the smooth texture when without the skins). Read more below 🙂
What is hummus made of?
The most important ingredients for this easy hummus recipe are:
Chickpeas - either raw or high quality canned chickpeas
Tahini - good quality tahini adds so much flavor and creates the creamy texture that you're looking for
Lemon juice - always fresh!
Salt - fine sea salt
Garlic - fresh finely minced one small garlic clove adds a little spice and zest.
Ground cumin - can be optional but it adds a lot of flavors and gives the hummus a little kick 🙂
Olive oil - for rich smooth texture add some while blending all the ingredients in a food processor and drizzle a little over the ready-made hummus
Coldwater - if the texture is not right, just add some more cold water to the mixture while in the food processor
How do you make hummus from scratch?
- Rinse and drain chickpeas. Boil them for 20 minutes with soda, rins properly under chilled water to remove the skins.
- Add tahini, spices, lemon juice to the food processor and pulse for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more.
- Add the olive oil, minced garlic, and a ½ teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
- Add chickpeas to the food processor and process for 2-3 minutes.
- Slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
- Season with salt and pepper to taste.
Serve hummus with a drizzle of olive oil and a dash of paprika or sumac spice. Store this easy hummus in an airtight container and refrigerate up to one week.
How long does homemade hummus last?
Store in an airtight container in the fridge for up to one week!
Easy Hummus Recipe
INGREDIENTS
- 2 cans of chickpeas
- 1 ½ teaspoon soda
- 1 ½ lemon squeezed juice
- 1 garlic clove
- 3 tablespoon olive oil + drizzling
- 1 teaspoon ground cumin
- 1 teaspoon paprika + for sprinkling on top
- ¼ cup tahini
- salt and pepper to taste
- 2-3 tablespoon cold water
INSTRUCTIONS
- Rinse and drain chickpeas. Boil them for 20 minutes with soda, rins properly under chilled water to remove the skins.
- Add tahini, spices, lemon juice to the food processor and pulse for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more.
- Add the olive oil, minced garlic, and a ½ teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
- Add chickpeas to the food processor and process for 2-3 minutes.
- Slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
- Season with salt and pepper to taste.
- Serve hummus with a drizzle of olive oil and a dash of paprika or sumac spice. Store this easy hummus in an airtight container and refrigerate up to one week.
NOTES
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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