This easy hummus recipe shows you how to make classic style hummus in a food processor or blender in 5 minutes. It allows you to make it as creamy as you like and offers flavor variations. Once you make healthy homemade hummus, you’ll crave it on the regular!
I learned how to make hummus from scratch wayyy back in my college days while working at a natural foods bakery and deli. A co-worker, Laila, showed our team how to make her traditional Lebanese hummus recipe for our grab and go section.
It was literally the BEST hummus you could get back then, and not just because it was the only homemade hummus for miles…even though it was.
The scarcity factor in no way tricked us into loving that hummus because, to this day, I still use my interpretation of that recipe and I still completely love it!
Anywho, we religiously meal prep this hummus recipe every week here at TKG HQ. We never buy it packaged…not even for camping. There’s no need. Just make a date with yourself weekly to make this hummus recipe that could not be easier. Boom, you’re set!
What is hummus?
If you eat food, then you’ve probably eaten hummus. If so, you already know it’s a scrumptious, Middle Eastern dip with a creamy texture and distinctive flavor that’s usually served as a snack or condiment.
Hummus is one of the best things to happen to the healthy-eating movement!
You can make hummus with any beans, but chickpeas are traditionally used in a classic hummus recipe.
How to use hummus
As an appetizer or snack:
- spread for crackers
- dip for tortilla chips
- vegetable tray dipper
As a spread or condiment:
- inside veggie wraps
- as a sandwich spread like my Vegan Veggie Sandwich
- falafel pita spread (I can’t eat falafel without hummus)
Hummus recipe ingredients
According to Food Lover’s Companion, Middle Eastern hummus is made with chickpeas, lemon, garlic, and salt. Believe it or not, tahini isn’t always used, just like my tahini-free Hummus. But, when it is added, it’s called ‘hummus bi tahina’. Did you know that? I sure didn’t…and don’t expect me to call it that from now on either. We’ll just keep it simple with hummus.
Anywho, these are my go-to hummus recipe ingredients:
Chickpeas – You can use canned chickpeas or cook chickpeas from scratch. I prefer to cook them from scratch using my oven-baked method, or in the Instant Pot, so I can make them extra soft (this makes the hummus creamier). Btw, I do not remove chickpea skins because, well, ain’t nobody got time for dat! But you can if you want.
Chickpea juice or cold water – This can be used to ‘thin’ the hummus once all ingredients have been well-combined in the food processor. Use chickpea juice from either your canned or cooked chickpeas. You can simply use cold water. Or, some prefer a thicker hummus consistency, in which case, you might not need any liquid.
Tahini – A nutty paste made of ground sesame seeds. Tahini paste adds so much flavor and creamy texture to any homemade hummus.
Extra Virgin Olive Oil – When you use EVOO for a homemade hummus recipe, it adds a depth of flavor and a consistency that’s sublime. You can substitute sesame oil for olive oil, which I highly recommend if you make tahini-free hummus.
Lemon Juice – I prefer fresh lemon juice when possible, but I always keep a bottle on hand for last-minute lemon needs.
Garlic – I totally recommend fresh garlic over powdered garlic for homemade hummus. You can’t beat the aroma and flavor and it’s a great way to consume garlic ‘raw’ because it’s so good for you.
Sea Salt – I like to use a Himalayan pink fine sea salt for this hummus recipe, but any sea salt will surely do the job.
Ground Cumin – This is a seasoning that, in my opinion, should be in every homemade hummus recipe. Of course, it’s optional.
Smoked Paprika – I sometimes use this in the hummus, or only as a garnish on top. Your choice, but I love the flavor of paprika in classic hummus.
How to cook chickpeas for hummus
Stovetop method – requires an overnight soak of the beans and 2-3 hours of boiling on high heat.
Oven-baked – This is my favorite dried bean-cooking method of ALL time! It requires no soak and results in the creamiest, dreamiest, softest beans you’ll ever achieve in 2 hours without presoaking. It’s better than crockpot, stove, and Instant Pot methods in my opinion. But, the Instant Pot method always wins during the warmer months.
Slow Cooker – requires an overnight soak of the beans and anywhere from 4-8 hours of cooking time.
Instant Pot – This is the perfect way to get unsoaked chickpeas cooked in about an hour. I use this method in a pinch, and by ‘pinch’ I mean “oops, it’s Sunday, I’m meal prepping, and I forgot to soak the chickpeas!”
Use canned chickpeas – which means no cooking at all. They’re ready to roll once you open the can.
How to make hummus
Step 1. Place tahini, garlic, lemon zest and juice, paprika, cumin, and salt in a 7-cup food processor; blend until well-combined, stopping and scraping the sides as needed.
*Note: The more you blend this mixture, the creamier your hummus will be.
Step 2. Add the cooked chickpeas to the food processor; blend all ingredients until well-combined; stopping and scraping the sides as needed.
*Note: Just like step 1, the more you blend this, the creamier your hummus will be.
Step 3. Add chickpea juice (or cold water) in very small amounts to adjust the dip consistency to your liking. This is your jam…make the hummus as thick or creamy as you like.
Step 4. Transfer the hummus to a serving bowl or airtight storage container. Serve immediately, or refrigerate up to five days and serve chilled.
Grab more dip recipes!
Homemade Hummus Recipe
- Place tahini, garlic, lemon zest and juice, paprika, cumin, and salt in a 7-cup food processor; blend until well-combined, stopping and scraping the sides as needed.
- *Note: The more you blend this mixture, the creamier your hummus will be.
- Add the cooked chickpeas to the food processor; blend all ingredients until well-combined; stopping and scraping the sides as needed.
- *Note: Just like step 1, the more you blend this, the creamier your hummus will be.
- Add chickpea juice (or cold water) in very small amounts to adjust the dip consistency to your liking. This is your jam...make the hummus as thick or thin as you like.
- Transfer dip to serving bowl or airtight storage container. Serve immediately, or refrigerate up to five days and serve chilled.
Hummus recipe variations/add-insOnce you've established a hummus recipe as a reliable base, the sky's the limit. I love to change things up and make these hummus variations.
- roasted red pepper hummus - simply add pieces of roasted red pepper to your hummus for a festive look and feel.
- cilantro lime hummus - add fresh cilantro and lime to your hummus for all the Mexican vibes.
- Jalapeño hummus - add pickled jalapeno to hummus to spice things up.
- avocado hummus - California-ize your hummus by adding fresh avocado to it.