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Learn how to make a delicious and creamy hummus with this easy homemade hummus recipe. Discover the secret to achieving a smooth and flavorful hummus that’s perfect for snacking and as a versatile kitchen ingredient.
Table of Contents
- What is Hummus?
- Homemade vs. Store-Bought
- Peeling Chickpeas
- Ingredients
- Visual Step-by-Step Instructions
- What to Serve with Hummus?
- Variations
- More Hummus Recipes
- 📖 Recipe
- 💬 Comments
Hummus, the creamy and nutritious dip made from chickpeas, tahini, and spices, is not only delectable but also a healthy snack and a versatile culinary component. The good news is, that you can easily prepare hummus in your own kitchen with just a few simple ingredients. In this blog post, we’ll show you how to make your own hummus – it’s quick, easy, and requires minimal ingredients.
What is Hummus?
Hummus is a creamy paste made from chickpeas, enhanced with spices and tahini (sesame paste). It’s a beloved dish in the Middle East, often served as a dip with bread, vegetables, or as a sandwich filling. Hummus isn’t just tasty; it’s also healthy, thanks to chickpeas being a rich source of fiber and protein.
Hummus is also a favorite among vegans since it’s entirely plant-based.
Homemade vs. Store-Bought
While it’s convenient to grab hummus from the store, many commercially available hummus varieties can’t quite match the quality of homemade hummus. They often lack the delightful creaminess of the homemade version, and the taste may leave much to be desired. What’s more, the unnecessary additives like preservatives and acidifiers can be a drawback. Additionally, 90% of store-bought hummus is prepared with rapeseed or sunflower oil and contains only a small amount of sesame paste for cost-effectiveness. However, hummus with a generous amount of tahini and high-quality olive oil tastes better!
Making hummus at home is uncomplicated – all you need is a powerful food processor or blender and a handful of ingredients. Personally, I prefer using canned chickpeas for the sake of time-saving.
Of course, you can use dried chickpeas, but you’ll need to soak and cook them as per the package instructions before using them in hummus.
The only ingredient that may occasionally be challenging to find is tahini paste. Typically, you can find it in the Oriental products section of your local grocery store. Alternatively, using sesame seeds and a powerful food processor, you can make your own tahini paste following this homemade tahini paste recipe.
Tip
Peeling Chickpeas
Here’s my best tip: peel the chickpeas for an exceptionally creamy hummus texture. It’s crucial for achieving that creamy consistency! Chickpeas have a thin, nearly transparent skin that easily peels off with gentle pressure.
Removing these thin skins and retaining only the tender chickpea flesh results in a smoother and silkier hummus texture.
However, peeling chickpeas can be time-consuming and perceived as tedious. You can use unpeeled chickpeas if you’re short on time or wish to skip the effort. The hummus will still taste delightful, though the texture might not be as creamy.
So, it’s a matter of personal preference and the time you’re willing to invest. Try both variations and decide which one you prefer. When I prepare a small batch of homemade hummus, I like to take the time to peel the chickpeas because I love the creamier texture. But I skip the peeling if I make a large batch for a party!
Peeling is done as follows: Rinse a can of chickpeas thoroughly under cold water, drain, and gently press each chickpea between your thumb and index finger. The pesky skin is gone!
Ingredients
See recipe card for quantities.
- Chickpeas: The main ingredient! Also known as garbanzo beans. They’re rich in fiber and protein, which gives this spread a creamy texture and savory flavor.
- Aquafaba: The chickpea brine, is a secret ingredient to make hummus particularly fluffy and light. Alternatively, you can use water.
- Tahini: Sesame paste imparts the characteristic nutty flavor and creamy texture to hummus. It’s an essential ingredient that can’t be substituted.
- Lemon Juice: Fresh lemon juice adds the necessary acidity to hummus, giving it a refreshing touch. The acidity also helps balance the flavors of other spices.
- Olive Oil: It adds richness and enhances the texture. Use high-quality extra virgin olive oil.
- Spices such as garlic, salt, and cumin: These spices are the heart of the best hummus recipe. Fresh garlic adds robust flavor, salt enhances the aromas, and cumin provides a mild earthy note. Feel free to use garlic powder instead of fresh garlic cloves.
Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner!→ Watch the recipe video to see how easy it is to make at home!🤓
WASH CHICKPEAS: Drain the chickpeas using a strainer over a bowl, preserving the chickpea brine (aquafaba). Rinse the chickpeas thoroughly with cold water. Tip: Peel the chickpeas for a creamier texture (optional but recommended).
BLEND: Add the chickpeas, aquafaba, tahini, olive oil, lemon juice, garlic, and spices to a food processor or blender. Blend the ingredients until you achieve a smooth and creamy consistency. If the hummus is too thick, add some water, aquafaba, or lemon juice to reach the desired texture.
SERVE: Taste and adjust the seasoning to your preference by adding more salt, lemon juice, or spices if desired. Transfer the hummus to a bowl and optionally garnish with olive oil, paprika, cayenne pepper (my favorite), and chopped parsley. Serve & enjoy!
Don’t have a food processor? You can still make homemade hummus using an immersion blender. Just make sure to add a bit more water or aquafaba to the recipe to help with blending.
What to Serve with Hummus?
You can pair various sides with hummus to turn it into a complete snack, appetizer, or even a main meal. Here are some suggestions:
- Turkish Flatbread: The crisp and soft flatbread complements creamy hummus perfectly.
- Homemade Bread: Bake your own bread to serve with hummus. Choose bread that pairs well with the hummus flavor, such as whole-grain or nut bread.
- Pita Bread: A popular choice for dipping into hummus. Cut the pita into triangles or quarters for easy dipping.
- Veggie Sticks: Celery, carrots, bell peppers, and cucumbers are excellent fresh and healthy accompaniments to hummus. Cut the veggies into strips for dipping.
- Buddha Bowls: Incorporate hummus into a colorful Buddha Bowl. Combine it with various vegetables, such as roasted or grilled veggies, tofu, nuts, quinoa, and fresh herbs.
- Wraps: Spread hummus on tortillas, fill them with your choice of ingredients (e.g., roasted butternut squash/sweet potato, falafel, salad), and roll them into wraps!
- Appetizer Platter: Serve hummus on an appetizer platter with a selection of cheese, olives, dried fruits, and crackers – perfect for parties.
Feel free to experiment with your own ideas!
Variations
You can experiment with various ingredients to give your hummus a unique taste.
- Garlic – use roasted garlic to achieve a more intense flavor.
- Herbs – incorporate fresh herbs like cilantro or basil for a fresh touch.
- Spices – enhance your hummus with paprika, sumac, curry powder, onion powder, cayenne pepper, or pepper flakes to give it a special kick.
- Sun-Dried Tomatoes – blend in sun-dried tomatoes for added flavor.
Storage & Freezing Instructions
Hummus can be stored in the refrigerator in an airtight container for about 3-5 days. Before serving, give it a quick stir to restore its smooth consistency.
You can freeze hummus to prolong its shelf life. Transfer the hummus into a freezer-safe container and label it with the date. Frozen hummus can last for up to 3 months in the freezer. When you’re ready to use it, thaw the hummus overnight in the refrigerator. Stir it before serving to restore its creamy texture. Note that the texture may be slightly different after freezing, but it should still taste delicious.
More Hummus Recipes
- Beet Hummus
- Roasted Red Pepper Hummus
📖 Recipe
Homemade Hummus
Learn how to make a delicious and creamy hummus with this easy homemade hummus recipe. Discover the secret to achieving a smooth and flavorful hummus that's perfect for snacking and as a versatile kitchen ingredient.
Author : Aline Cueni
4.55 from 11 votes
Click on the stars to leave a vote!
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Prep Time :5 minutes mins
Total Time :5 minutes mins
Servings : 4
Calories : 157kcal
Ingredients
- 1 cup (250 g) cooked chickpeas ½ can (15 ounces)
- ¼ cup (60 ml) aquafaba drained water of the chickpeas
- ¼ cup (60 g) tahini
- 2 tbsp olive oil
- 1 lemon only juice
- 1 small clove garlic roughly chopped
- ½ tsp ground cumin
- ¼ tsp salt or more to taste
Instructions
Drain the chickpeas using a strainer over a bowl, preserving the chickpea brine (aquafaba). Rinse the chickpeas thoroughly with cold water. Tip: Peel the chickpeas for a creamier texture (optional but recommended).
Add the chickpeas, aquafaba, tahini, olive oil, lemon juice, garlic, and spices to a food processor or blender.
Blend the ingredients until you achieve a smooth and creamy consistency. If the hummus is too thick, add some water, aquafaba, or lemon juice to reach the desired texture.
Taste and adjust the seasoning to your preference by adding more salt, lemon juice, or spices if desired. Transfer the hummus to a bowl and optionally garnish with olive oil, paprika, cayenne pepper (my favorite), and chopped parsley. Serve & enjoy!
Notes
- Store:Hummus can be stored in an airtight container in the refrigerator for about 3-5 days.
- Aquafaba is the liquid from canned chickpeas and makes the hummus extra fluffy.
- The quickest way to make hummus is with canned chickpeas. You can also use dried chickpeas, but you’ll need to soak and cook them following the instructions on the packaging before using them for hummus.
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Nutrition
Calories: 157kcal | Carbohydrates: 14g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 205mg | Potassium: 195mg | Fiber: 4g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 15mg | Calcium: 52mg | Iron: 2mg
