Perfect Hummus
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This homemade hummus recipe beats anything you’ll ever buy in the store. Rich in flavor, perfectly creamy, and super easy to make, you’re going to love it!
And while you’re at it, make another popular Middle Eastern dip, Baba Ganoush, and some delicious Lavash flatbread to go with it!
A widely popular dip, hummus is not only delicious, it’s super healthy. 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. Its complete name is hummus bi tahina, meaning “chickpeas with tahini.” Made with chickpeas, tahini (a paste made out of sesame seeds), garlic, lemon and olive oil, hummus is very nutritious. It’s high in iron, vitamin C, folate and vitamin B6. It’s also an excellent source of amino acids, fiber and protein. In fact, when eaten with bread, hummus is a complete protein. 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 States has increased by 35 percent over a period of 21 months, with sales reaching nearly $300 million” (Wikipedia). See, the masses are catching on to this delicious treat. But rather than buy it, make it yourself. It’s cheaper, fresher, healthier, and tastes SO much better!
How to Make Tahini
And I know what you’re thinking. “Yeah, but it calls for tahini paste and I never have that on hand when I need it.” Fear not! 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! Yes, it’s THAT good!
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. Drain and thoroughly rinse. 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). 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 I prefer my smaller Cuisinart 3-cup Food Processor 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. Process until smooth.
Add some more of the reserved cooking water from the beans until you reach the desired consistency. 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. Sprinkle with some paprika and garnish with some chopped fresh parsley if desired. Serve with toasted pita wedges, vegetables or crackers.
Enjoy!
Be sure to also try our Roasted Pumpkin Hummus!
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Perfect 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, reserving some of the bean water, and let the beans 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 bean 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
Originally published on The Daring Gourmet May 23, 2014
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Hello Kimberly, Thank you for posting this recipe. I was researching how to make your own Tahini when I thought “If I’m going to make my own hummus, why not find out how to make the Tahini.” So I’ve read both of your post since I found them on Google. I had recently emailed myself another recipe for hummus but I like the thought of yours better. I will be making my own Tahini and Hummus soon and will let you all know how it turned out. Again thank you for sharing.
Wonderful, thank you and yes, please let us know what you think!
I love this recipe so much. My picky eater daughter loves it, as well. I linked this page to a post on my blog, so others can come to your page for it. Thank you for sharing!
Thanks so much, Sherry, I really appreciate that!
Hi!
I just made hummus with the tahini paste and it left a chalky dry aftertaste. I stuck to your recipe and I can’t figure out what went wrong. Any suggestions for improving the taste? I’ll really appreciate the help.
Thank you! :)
Hi Sumedha, it sounds like undercooked chickpeas – they’re terribly chalky if not fully cooked in the center. Depending on the age of the dried chickpeas they can take much longer than usual to cook.
Great looking recipes…Can’t wait to make the tahini, and I’ve never made hummus using chickpeas I cooked myself so I’ll give that a go as well! I was wondering though, if it’s still ok to use the cooking liquid if I put the teaspoon of baking soda in it – to eliminate gas(?)…Thanks!
Thank you! And yes, it’s no problem at all to use the liquid with some baking soda in it.
Hi, how many cans of garbanzo beans will be equal to your cooked ones? Don’t have time to use the dried ones today…..thanks
Hi Cheryl, you’ll need about two 15 ounce cans.
Hi Kimberly,
Just bought all the needed ingredients to make a tahini paste and hummus. now cooking the garbanzos for the hummus. Then will toast the sesame seeds for the tahini paste. First time i will make both. I worked in Saudi before and I just love hummus! Will share how it will turn up following the instructions.
Thanks,
Jessie
Great, let us know how it turns out, Jessie!
Great, Kimberly! My family loved it! Used it for dipping and as spread as well!
Fantastic, Jessie, I’m so glad to hear it – thank you!
Thanks for sharing this recipe! Just made hummus, and it is soooo good!!
Fantastic, I’m so happy enjoyed it – thanks for the feedback!
Hello – made your tahini paste and your hummus, minus cumin. Tastes a little bitter – my fault as I must have got the balance wrong. I really did only toast the sesame seeds very gently until golden, so it can’t be that. So, what do you suggest I add – more chick peas (I used canned) ? It’s so close to good, I would appreciate suggestions.
Hi Carole, did you use hulled sesame seeds? Unhulled seeds will be bitter. Tahini will have a slight bitter taste regardless, “slight” being relative of course. I would suggest simply using a little less tahini or adding more chickpeas – same result either way.