This homemade hummus recipe beats anything you’ll ever buy in the store. Rich in flavor, luxuriously creamy and super easy to make, you’re going to love it!
A widely popular dip, hummus is not only delicious, it’s super healthy. Ā This homemade hummus recipe is made using homemade tahini paste, which is easy to make, cheaper than store-bought, and tastes so much better!
What is Hummus?
Hummus is the Arabic word for “chickpeas”, the central ingredient in this Middle Eastern dip. Ā Its complete name isĀ hummus bi tahina,Ā meaning “chickpeas with tahini.” Ā Made with chickpeas, tahini (a paste made out of sesame seeds), garlic, lemon and olive oil, hummus is very nutritious. Ā It’s high in iron, vitamin C, folate and vitamin B6. Ā It’s also an excellent source of amino acids, fiber and protein. Ā In fact, when eaten with bread, hummus is a complete protein. Ā And of course the generous amount of olive oil in the hummus comes with its own wide range of health benefits.
And how often is it that something so healthy also tastes so doggone delicious?
Most commonly served as an appetizer or dip, scooped up with flatbread such as pita, hummus is also a common accompaniment to grilled chicken, fish, falafel, and eggplant.
Interestingly, “according to a 2010 market research, hummus consumption in the United StatesĀ has increased by 35 percent over a period of 21 months, with sales reaching nearly $300 million” (Wikipedia). Ā See, the masses are catching on to this delicious treat. Ā But rather than buy it, make it yourself. Ā It’s cheaper, fresher, healthier, and tastes SO much better!
And I know what you’re thinking. Ā “Yeah, but it calls for tahini paste and I never have that on hand when I need it.” Ā Fear not!Ā Grab our super quick, super easy Tahini recipe!
Now, if you’re a hummus fan, imagine how amazing this tastes having made everything, including your very own tahini, from scratch!
And if you’re not already a hummus fan, prepare to be converted!
Hummus Recipe
Let’s get started!
Soak the garbanzo beans in water overnight. Ā Drain and thoroughly rinse. Ā Bring them to a boil in a pot of water (you can add a teaspoon of baking soda to the water if you’re prone to…ahem…gas). Ā Reduce the temperature to medium, cover and cook for 1 to 1 1/2 hours or until very soft.
Drain the garbanzo beans.
Place the cooked garbanzo beans in a food processor.
I’m using my full-size Cuisinart in the photos but usually IĀ prefer my smallerĀ Cuisinart 3-cup Food ProcessorĀ which we’ve had for 10 years and it’s still going strong.
Process the garbanzo beans and add some of the reserved bean water.
Add the olive oil, tahini paste, garlic, lemon juice, cumin (if using) and salt. Ā Process until smooth.
Add some more of the reserved cooking water from the beans until you reach the desired consistency. Ā Add more tahini paste and salt to taste.
Transfer to a serving bowl, make some swirly divets on the top and pour a little olive oil over it. Ā Sprinkle with some paprika and garnish with some chopped fresh parsley if desired. Ā Serve with toasted pita wedges, vegetables or crackers.
Enjoy!
Be sure to also try our Roasted Pumpkin Hummus!
PERFECT Creamy Hummus
Ingredients
- 1 cup dried garbanzo beans/chickpeas ,rinsed then soaked overnight
- 1/2 cup Homemade Tahini Paste
- 1/4 cup extra-virgin olive oil
- 2-3 tablespoons freshly squeezed lemon juice
- 1-2 cloves garlic , roughly chopped
- 1/4 teaspoon ground cumin (optional)
- 1/2 teaspoon salt , plus more to taste
- Reserved cooking water from the garbanzo beans
- Extra olive oil for garnish
- Paprika for garnish
- Chopped parsley or cilantro for garnish
Instructions
- Drain and rinse the garbanzo beans. Place in a pot with water and bring to a boil. Add a teaspoon of baking soda if you're prone to gas. Reduce the heat to medium, cover, and cook for 1 to 1 1/2 hours until the beans are very soft. Drain and let cool.
- Place the garbanzo beans in a food processor until no large chunks remain. Add the tahini paste, olive oil, lemon juice, garlic, cumin and salt and process until smooth. Add some of the reserved cooking water, a little at a time, as needed until the desired consistency is reached. Add salt to taste.
- Transfer to a serving bowl and make some swirly divots on the top. Drizzle some olive oil over it, sprinkle with some paprika and chopped fresh parsley if desired. Serve with toasted pita wedges, vegetables or crackers.
- Store in the fridge for up to 3 days.
Nutrition
lynne lasser says
Cant wait to try this with my homemade tahini. I have a robotcoupe blixer which is ideal for nut butters and emulsions. Wanted to share One nice trick i learned from ottolenghi, which is to let the garlic sit in the lemon juice for a few minutes to mellow its bite. Also, degerming the garlic in recipes where itās used raw will improve flavor and help others who may be sensitive to the germ. Cutting the garlic in thirds lengthwise is easiest way to remove the germ.
Anuradha says
Instead of boiling for one to one and half hour, can the chickpeas be pressure cooked?
Thanks for your recipe.
Kimberly @ The Daring Gourmet says
Hi Anuradha, yes they can.
DeDe Hays says
Just finished the hummus recipe. Delicious, and the best Iāve ever had. Prepared it in the blender, since it was already out making the Tahini. All I can say is Iām hooked / Yum! Will not purchase store bought again. Thank you for yet another great and easy recipe.
Kimberly @ The Daring Gourmet says
Hooray! That’s wonderful, DeDe, I’m so glad you enjoyed it, thank you!
Pat says
This is the very BEST cooking website that I have come across.
Kimberly @ The Daring Gourmet says
Thank you so much, Pat! :)
XXX says
Thnku, very good recepie ! :)
Ely says
Is it okay to use chickpeas sold in can from grocery stores? I think they’re cooked but not yet totally soft. And its juice could be use as alternative from your above excess liquid?? Hope you respond. Thanks
Kimberly @ The Daring Gourmet says
Absolutely, Ely, you can use canned chickpeas and the liquid from the can. Using dried chickpeas and cooking them yourself will result in a creamier, smoother texture but canned chickpeas are a perfectly good substitute.
Dr. Kishori Khirwadkar says
Where is the recipe of tahini?
Kimberly @ The Daring Gourmet says
Hi, I link to it in the recipe, here it is: https://www.daringgourmet.com/how-to-make-homemade-tahini-paste/
Anonymous says
Your tahini and hummus recipes are excellent,..thanks.
Bernadette Doyle says
This is a fantastic recipe, thank you. I tried making houmous in the past and just couldn’t get the texture or flavour right and this is perfect in every way. I will be making this recipe for years to come!
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Bernadette, thank you!
Robert says
You absolutely can not beat Lebanese houmous, all other houmous is just an imitation. Most of what you buy in the supermarkets is cannibalised horribleness, too creamy, flavoured or made with all sorts of cheap oils. Chickpeas, Garlic, Lemon, Water, Tahini, Salt and that is IT. Nothing else at all. Oil (quality olive oil that is) is ONLY used to dress it before serving.
Nisa says
Thank you, Kim! I just made it tonight and it was amazing!
It was my first time making homemade hummus and I love it! And yes, it was no comparison to the store-bought one, it was fresher (and cheaper, lol) and I have control over everything I put in (I made it minus cumin and less olive oil).
I made the tahini yesterday, at first it came out really bitter and just horrible, yes I said that. But, turns out after I left it overnight in my fridge, the bitter taste is, well, not gone, but somewhat lessen a lot and it actually taste great (or maybe it was just my imagination, haha)
Anyway, thank you very much for your recipe! Love you!
Kimberly @ The Daring Gourmet says
Awesome, Nisa, I’m so glad, thank you! Oh, I agree – tahini on it’s own does not taste good :) It’s a condiment that has to be mixed into other foods and THEN it tastes amazing! :)