Learn how to make the best hummus! Homemade hummus is so much better than store-bought and only takes minutes to whip up!
Homemade hummus is so much easier than you think! While there are many good store-bought brands out there, once you learn how easy it is to whip up a homemade batch, you won’t want to go back!
I love hummus and eat it often. It’s great on its own, obviously, but it’s also fantastic loaded onto falafel sandwiches, grain bowls, or thinned with olive oil and lemon juice for a quick salad dressing.
In fact, it’s one of the big reasons I started making my own hummus. Those $4 tubs quickly add up in my weekly habit.
See below for more tips on how to make this easy homemade hummus recipe, or scroll down for the full recipe.
A few key ingredients are essential in making creamy, smooth hummus—and they may surprise you!
Many homemade hummus recipes call for cooked from dry chickpeas as they tend to be softer than canned chickpeas. While this may be true, when I want homemade hummus, I really don’t have time to cook chickpeas from scratch. That’s why I call for canned chickpeas in this recipe.
You can cook them in a little baking soda to soften them if you’d prefer, but I don’t find this necessary, and it takes too much time. Instead, you’ll puree the hummus with a few ice cubes to aerate the dip and make it smoother!
The type of tahini you use can make or break a hummus recipe. Soom is my favorite brand, followed very closely by Krinos. I don’t recommend Whole Foods or Trader Joe’s store brands. They are too chalky; you’ll want a creamy, drippy tahini for this.
If you want to make this hummus recipe oil-free, then you can! I like to drizzle olive oil at the end for presentation and added flavor, but if you want a lower-calorie dip, then you can skip that part.
I know the hot sauce sounds weird, but it really does make this hummus so delicious! It doesn’t add heat; you are just adding a few drops, but it adds in saltiness and funk that’s really delicious. I use Tabasco; I don’t recommend other hot sauces.
Over the years, I’ve made a million variations of hummus adding and tweaking ingredients here and there, but this is hands down my favorite hummus recipe. I adapted it from the Barefoot Contessa.
At first glance, you might think that three cups of hummus is too much to have around, but once you taste it, you’ll be glad you have that much. Maybe next time, you’ll even consider doubling it. It really is delicious on everything: roasted vegetables, salads, tossed with hot pasta, sandwiches, or just eaten by the spoonful.
Add the garlic, chickpeas, salt, tahini, lemon juice, reserve canned chickpea liquid (or olive oil) and hot sauce.
Puree until creamy and smooth, about 2 minutes. When creamy and smooth, add in the ice cubes and puree again.
Place in a bowl and drizzle with olive oil and ground paprika, if you’d like! For garnish, I will often add top with extra chickpeas.
I know the hot sauce sounds odd but if you have Tabasco then I really recommend it! I really doesn’t make the hummus spicy, but adds some nice flavor.
Ice cubes contain tiny air bubbles, so when you blend the hummus with ice cubes, the blades of the blender or food processor break down the ice, releasing those air bubbles. These air bubbles get incorporated into the hummus as it blends, creating a lighter and airier texture.
The paprika sprinkle on top is for both color and flavor. You don’t have to add it if you don’t want to, see below for variations!
You can take this base recipe and create endless variations.
Making pita chips at home is a breeze. Depending on your preference, you can use the oven or air fryer. For both methods, you’ll need pita bread, olive oil, and salt.
To make the oven, preheat your own to 400 degrees F. Line a baking sheet with parchment paper for easy cleanup. Cut the pita bread into triangles or wedges, then lightly brush with olive oil.
Sprinkle with salt and place in a single layer on a prepared baking sheet, making sure they don’t overlap. Bake for 7-10 minutes, flipping halfway through.
To make the pita chips in the air fryer, prepare as directed, and then air fry for 3-5 minutes at 375 degrees F. The exact cooking time may vary depending on your air fryer model.
If you make this homemade hummus recipe, make sure to come back to leave a rating and a comment. Your feedback helps other readers, and seeing you make my recipes makes my day!
Print
Enter your email and get it sent to your inbox! Plus, you’ll get new recipes from us each week.
The BEST hummus! Creamy hummus that’s ready in just 6 minutes. Homemade hummus tastes so much better than store hummus!
*The hot sauce doesn’t make the hummus hot; it just adds a nice, salty flavor to the hummus. I use Tabasco and that’s the only type of hot sauce I would recommend for this. But, you can also omit.
**The amount of salt will depend on the saltiness of your beans. I start with 1/2 teaspoon and then add from there.
Tag @delishknowledge on Instagram and hashtag it #delishknowledge
The Ultimate Plant-Based Protein Cookbook + Course
(Includes 40+ recipes!)
FREE 7-DAY COURSE + COOKBOOK
(10 comments) leave a comment
Yum!!! Easy peasy and super good!
This IS the best hummus. Quick, easy and delicious.
This is really delicious and very easy to make. I will definitely make it again.
So glad to hear, thanks Robin!
This is the best hummus! Do you know how many servings?
Wow !! delicious .. Mouth watering decoration….
Thanks Emily! It’s so easy… you won’t go back to store bought hummus again! 🙂
I think I could challenge you on a hummus-eating competition. 😉 I’m crazy about the stuff too! For at least a full year when I was on campus, my lunch every day was a full container of hummus with raw vegetables. It just never got old, and there was never anything else nearly as delicious.
The recipe is from a now-deceased Lebanese friend of mine. It has always been a winner for the 40 years I have been making it! Never buy store bought! Don’t forget to heat the falafel or pita bread!
I use a complete compound garlic bulb, peeled, 1 can of chickpeas (400g or 14oz) the juice of 2 medium lemons, 5 tablespoons of Algerian Tahini, 1/2 teaspoon regular table salt, 1/2 cup Italian virgin olive oil, 1 teaspoon sugar (or liquid clover honey), I use a Braun-type hand wand blender until creamy smooth. Then top with the thinnest layer of olive oil for 2 reasons… it 1. adds flavour, but 2. stops the hummus from drying, which allows it to be kept up to about 10 days in a 4°C (39°F) fridge. It does not deteriorate.
Health is wealth……….. Keep distance from Addiction…..