Authentic Hummus Recipe

smooth and creamy hummus garnished with chickpeas, paprika, olive oil, and parsley in blue bowl

5 from 26 votes

This easy hummus recipe goes with everything! You only need 6 ingredients and 5 minutes to make the BEST homemade hummus.

Prep Time5

Cook Time0

Total Time5

Course: Appetizer, Snack

Cuisine: Mediterranean, Middle Eastern

Diet: Gluten Free, Vegan, Vegetarian

Servings: cups

Calories: 33kcal

Author: Traci

Equipment

Microplane zester / grater to zest the lemon
6-quart Instant Pot if cooking chickpeas from scratch
garlic press
measuring cups
measuring spoons
7-cup food processor fitted with mixing blade

Ingredients

1 (15-ounce can) Chickpeas or 1 ½ cups cooked chickpeas
4 tablespoons Sesame Tahini
1 Lemon zested and juiced
2 cloves Garlic minced
¼ teaspoon Salt
2 tablespoons Water (very cold) or more as needed
Optional garnish (paprika, olive oil, and fresh parsley)

Instructions

Drain and rinse CHICKPEAS. *See footnote if using salted chickpeas.
In a food processor with the blade attachment, blend CHICKPEAS, TAHINI, LEMON ZEST, LEMON JUICE, GARLIC, and SALT until well-combined.
Continue blending and add COLD WATER in small amounts until hummus texture is to your liking, stopping and scraping the sides as needed.
Refrigerate hummus in an airtight container up to 5 days or freeze up to 90 days (longer if vacuum sealed).
To serve as a dip, place hummus in a bowl and garnish with a drizzle of olive oil, a sprinkle of paprika, fresh parsley, and a few whole chickpeas.

Video

Notes

You can use the bean liquid (aquafaba) in place of water during the blending cycle or save it to use with other recipes.

You can cook chickpeas from scratch using the Instant Pot or oven. They're usually softer than canned chickpeas, which means creamier hummus. It's also a great way to save money and reduce sodium.

If using salted canned chickpeas, add salt to taste after blending hummus.

Nutrition