Name: Homemade hummus
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Middle Eastern
Ingredients: 2 cups chickpeas, drained (canned or cooked); 2 garlic cloves; 3 tablespoons lemon juice (or to taste); 3 tablespoons tahini paste; 2–4 tablespoons reserved chickpea liquid or water; 2 tablespoons olive oil (plus more for serving); 1/2 teaspoon salt; 1/2 teaspoon ground cumin; Optional garnish: Olive oil, Paprika or cumin, Chopped parsley or sesame seeds

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Homemade hummus is one of those timeless, nourishing dishes that I always come back to. With its creamy texture and nutty, tangy flavor, it’s the kind of dip that works equally well as a snack, side, or sandwich spread. Made from simple ingredients like chickpeas, tahini, lemon juice, and garlic, this classic Middle Eastern dip is incredibly easy to prepare and endlessly customizable.

Why You’ll Love This Recipe

I love this recipe because it delivers smooth, restaurant-style hummus without much effort. It’s packed with plant-based protein and fiber, which makes it both filling and healthy. I can whip it up in minutes using canned chickpeas or go the extra mile and boil my own. Plus, it’s naturally vegan and gluten-free, so it works for nearly every dietary need. I also enjoy how versatile it is—I often use it as a base for other flavors like roasted red pepper or sun-dried tomato. Homemade hummus

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

chickpeas, drained (canned or 2 cups boiled)
garlic cloves
lemon juice
reserved chickpea liquid (or cooking water)
tahini paste
olive oil
salt
ground cumin

Directions

I add the chickpeas, tahini, lemon juice, garlic, cumin, and salt to a food processor or blender.
I blend everything until smooth. If the hummus seems too thick, I slowly add the reserved chickpea liquid, one tablespoon at a time, until it reaches the consistency I like.
I taste and adjust the flavor by adding more lemon juice or salt if needed.
Once it’s smooth and creamy, I transfer the hummus to a serving bowl.
For garnish, I drizzle extra virgin olive oil on top and often add a sprinkle of cumin or paprika.
I serve it with warm pita, raw veggies, crackers, or use it as a spread in wraps and sandwiches.

Servings and timing

This recipe makes 4 servings.
Prep Time: 10 minutes
Cook Time: 5 minutes (if boiling chickpeas)
Total Time: 15 minutes

Variations

I like to change up my hummus with different flavors depending on what I have:

Roasted red pepper hummus: I add a few strips of roasted red pepper for a smoky sweetness.
Garlic hummus: I double the garlic or even roast it for a milder, richer flavor.
Herb hummus: I blend in parsley, cilantro, or basil for a fresh twist.
Spicy hummus: I mix in red pepper flakes or a spoon of harissa for heat.
Beet hummus: I add a roasted beet for a vibrant color and earthy flavor.

Storage/Reheating

I store homemade hummus in an airtight container in the fridge for up to 5 days. I like to drizzle a bit of olive oil on top before storing to help keep it fresh. It’s not ideal for freezing, since the texture can change, but I’ve frozen it in small portions when needed—just be sure to re-blend it after thawing for best texture.

FAQs

Can I use canned chickpeas?

Yes, I usually do. They’re quick and convenient. Just be sure to reserve some of the liquid before draining, as it helps adjust the texture.

How do I make tahini from scratch?

To make ⅓ cup tahini, I roast 70g sesame seeds in a dry pan until golden, then blend with 10ml olive oil until smooth. It’s simple and adds a fresh, nutty flavor to the hummus.

Why is my hummus too thick or grainy?

I make sure to blend thoroughly and use enough reserved liquid or water to thin it out. Peeling the chickpeas can also create a smoother texture, though it takes more time.

Can I make hummus without tahini?

Yes, though the flavor will change. I sometimes substitute with a spoonful of nut butter or a bit of Greek yogurt, but tahini really gives it that classic taste.

What should I serve with hummus?

I love it with pita bread, carrot sticks, cucumber slices, or spread on toast or sandwiches. It also pairs well with falafel or grilled veggies.

Conclusion

Homemade hummus is a staple in my kitchen because it’s quick, healthy, and endlessly adaptable. Whether I serve it as a snack, appetizer, or part of a meal, it always brings rich flavor and creamy texture to the table. Once I started making it from scratch, I found it hard to go back to store-bought. It’s simple, satisfying, and always a hit.