Homemade Hummus Recipe

Introduction

Homemade hummus is a creamy, flavorful dip that’s perfect for snacks, appetizers, or adding to your favorite dishes. With simple ingredients like chickpeas and tahini, you can create a smooth and zesty spread that rivals any store-bought version.

Ingredients

• 1 (15-oz.) can chickpeas, drained, rinsed
• 1/2 tsp. baking soda
• 1/2 cup tahini
• 3 tbsp. fresh lemon juice
• 1/4 cup extra-virgin olive oil, plus more for serving
• 1/2 tsp. ground cumin (or more to taste)
• 1/4 tsp. cayenne pepper (or more to taste)
• 1 1/2 tsp. kosher salt
• Aleppo-style pepper or paprika and chopped fresh parsley, for serving (optional)

Instructions

1. Step 1: In a medium pot, cover the chickpeas and baking soda with water by about 2 inches. Cover the pot and bring to a boil. Cook until the chickpeas begin breaking down, about 15 minutes. Drain and rinse the chickpeas under cold water.
2. Step 2: Transfer the chickpeas to a food processor. Add the tahini and fresh lemon juice. Pulse until the mixture is smooth, about 2 minutes. With the motor running, slowly drizzle in the olive oil until fully combined.
3. Step 3: Add the ground cumin, cayenne pepper, and kosher salt to the processor. Pulse again to combine. Adjust seasonings to taste. Add 1 tablespoon of water and continue to blend until the hummus is creamy and smooth.
4. Step 4: Transfer the hummus to a serving bowl. Drizzle with additional olive oil and sprinkle with Aleppo-style pepper or paprika and chopped fresh parsley, if using.

Tips & Variations

• For extra smooth hummus, peel the skins off the chickpeas before blending.
• Add roasted garlic or a touch of smoked paprika for a different flavor profile.
• Use fresh-cooked chickpeas instead of canned for a more authentic taste and texture.
• Adjust the water and olive oil amounts to reach your preferred consistency.

Storage

Store homemade hummus in an airtight container in the refrigerator for up to 5 days. Before serving, stir well and drizzle with a little olive oil. If the hummus thickens too much, add a teaspoon of water and mix to loosen it. It can also be frozen for up to 1 month but may lose some creaminess after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make hummus without a food processor?

Yes, you can use a blender or an immersion blender, though a food processor usually yields a smoother texture. Mashing by hand will work but will produce a chunkier hummus.

How can I make hummus spicier?

Increase the amount of cayenne pepper or add fresh chopped jalapeños or a dash of hot sauce to the blend. Be sure to adjust gradually to suit your heat preference.

Homemade Hummus Recipe

Print Recipe

★★★★★

4.7 from 76 reviews

This homemade hummus recipe delivers a smooth, creamy, and flavorful classic Middle Eastern dip made from chickpeas, tahini, fresh lemon juice, and spices. It’s easy to prepare, using simple ingredients and a food processor to blend everything to perfection, making it perfect for dipping or spreading.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: About 1 1/2 cups 1x
• Category: Dip
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Vegan

Ingredients

Scale 1x2x3x

Chickpeas

• 1 (15-oz.) can chickpeas, drained and rinsed
• 1/2 tsp. baking soda

Hummus Base

• 1/2 cup tahini
• 3 tbsp. fresh lemon juice
• 1/4 cup extra-virgin olive oil, plus more for serving

Seasonings

• 1/2 tsp. ground cumin (or more to taste)
• 1/4 tsp. cayenne pepper (or more to taste)
• 1 1/2 tsp. kosher salt (adjust to taste)

Optional Garnish

• Aleppo-style pepper or paprika
• Chopped fresh parsley

Instructions

1. Cook Chickpeas: In a medium pot, cover the drained chickpeas and baking soda with water by about 2 inches. Cover the pot and bring to a boil. Cook until the chickpeas begin breaking down and softening, about 15 minutes. Drain and rinse the chickpeas under cold water.
2. Blend Hummus: Transfer the cooked chickpeas to a food processor. Add the tahini and fresh lemon juice. Pulse until the mixture becomes smooth and creamy, about 2 minutes. With the motor running, slowly pour in the extra-virgin olive oil to combine thoroughly.
3. Season and Adjust Texture: Add ground cumin, cayenne pepper, and kosher salt to the food processor and pulse again to incorporate the spices evenly. Adjust seasoning to taste. Pour in 1 tablespoon of water and continue blending until the hummus reaches a smooth and creamy consistency.
4. Serve: Transfer the hummus to a serving bowl. Drizzle with additional olive oil and sprinkle optionally with Aleppo-style pepper or paprika and chopped fresh parsley to garnish. Serve with pita, vegetables, or as desired.

Notes

• Using baking soda helps soften the chickpeas, making for extra creamy hummus.
• Adjust the amount of cayenne pepper and cumin according to your spice preference.
• For a thinner consistency, add more water or olive oil during blending.
• Chilling the hummus before serving can enhance the flavors.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.

Keywords: hummus, homemade hummus, chickpea dip, Middle Eastern dip, vegan dip, tahini recipe, healthy dip