Coming from a Middle Eastern household, I’ve grown up eating hummus. When I was younger, my mom would send me to school with hummus and pita wraps, although I always longed for the peanut butter and jelly sandwiches my friends had. Over the years, I’ve grown to adore this delicious spread. You will rarely find me buying hummus at the store – nothing compares to homemade. The beauty of it is this: all you need is a high speed blender or good food processor, 5 ingredients, and a little patience.
Before we get to the recipe, I have a couple tips to help you make the best hummus, ever…
Fresh chickpeas are best, but if you’re in a time crunch, canned can work too. If you have the patience, get a bag of dried chickpeas, soak them overnight, and then cook them until they’re a little over-cooked and soft – this makes it easier to blend them into a creamy paste. Vigorously stir them before draining and removing from the pot and skim and discard the skins that come off. Normally, a bag of chickpeas will leave me with about 6 cups cooked, which is enough to make 4 batches of hummus. I’ll put the rest (in 1 1/2 cup portions) into 3 freezer bags, flatten them, and then defrost one in the fridge the day before when I’m ready to make another batch of hummus.
Canned chickpeas aren’t all the same. I’ve tried many brands and have had the most luck/made the smoothest hummus with Westbrae Natural, Goya, and Whole Foods brand. (NOTE: Trader Joe’s chickpeas haven’t worked well for me – they’re a little firmer and don’t blend as well.) Even when I use canned chickpeas, if I have a little extra time, I rinse and drain them, then add them to a pot with water to cover them, bring it to a boil, and cook for ~10 minutes to soften them. Then, like above, you can vigorously stir the pot to loosen the chickpea skins to skim off the top, drain the water (discarding any additional skins that come off), and bring the chickpeas to room temperature before blending. This requires minimal effort, but makes the hummus smoother.
Use room-temperature water or aquafaba. If you’re cooking fresh chickpeas, you can save some of the water you cooked the chickpeas in to help your hummus blend into a smooth and creamy dip. Alternatively, you can just use water. “Aquafaba” is the cooking liquid leftover after cooking the chickpeas. Water or aquafaba gives hummus that lighter/fluffier texture. Not to mention, your hummus will thicken up in the fridge, so adding water/aquafaba not only helps it blend, but will prevent it from turning solid in the fridge. Side note: room temperature everything (chickpeas, tahini, etc) works best when blending/processing!
Use a good, smooth tahini. Make sure you get a good tahini and stir it really well. The more liquidy and smoother, the better. I have had some trouble with some tahini brands in the past that just get rock solid and the oil sits on top and it’s near impossible to stir. I like Lebanese brands like Al Wadi or Lebanon Valley, but Whole Foods brand and Trader Joe’s brand work fine too.
Lastly, I don’t bother skinning the chickpeas individually, but after cooking but before draining and removing them from the pot, I’ll stir the chickpeas vigorously to loosen the skins and skim the skins that come off on their own, which is usually a decent amount. I’ll also toss whatever comes off when draining the chickpeas. I just don’t have the patience to pop the skins off of each one, but if you feel compelled to, skinning the chickpeas will make the hummus slightly smoother (but not enough to make me want to skin each one).
You can make hummus in a good food processor or a high speed blender. I recently got a Vitamix, and it’s worked well for me (that was how I tested whether or not it was worth it – seriously. I call it the “hummus test”)! It just takes a little patience – don’t expect it to do all the work. You’ll have to use your tamper periodically to help the hummus blend. Update: I find a food processor easier to use than a blender when making hummus. Also, be patient, and let the chickpeas process for a few minutes to get a smooooth hummus.
Ok, so now that you have all those tips to help you make the best hummus ever, go for it! Here is the recipe in all its glory:
- 1½ cups cooked chickpeas or 1 (15-ounce) canned chickpeas, drained and rinsed*
- 1½ cups cooked chickpeas or 1 (15-ounce) canned chickpeas, drained and rinsed*
- 3 tablespoons tahini
- 3 tablespoons tahini
- 3 tablespoons lemon juice
- 3 tablespoons lemon juice
- 1 garlic clove, mashed
- 1 garlic clove, mashed
- ¼ teaspoon salt, or more to taste
- ¼ teaspoon salt, or more to taste
- Approximately 2-4 tablespoons room-temperature water or aquafaba, or more if needed
- Approximately 2-4 tablespoons room-temperature water or aquafaba, or more if needed
- Optional garnishes: extra virgin olive oil, sumac or paprika, finely chopped parsley or other herbs, whole chickpeas
- Optional garnishes: extra virgin olive oil, sumac or paprika, finely chopped parsley or other herbs, whole chickpeas
- In a food processor or high speed blender, add the lemon and tahini. Pulse/blend to combine. (**I like to add 1-2 tablespoons of room temperature water or aquafaba at this point.) Then, layer the chickpeas, garlic, and salt, and blend until pureed and smooth, stopping to scrape the sides down as needed (if in the blender, on low speed first, then slowly working up to low-medium speed, using the tamper as needed).
- With the machine running, slowly add additional room temperature water or aquafaba, one tablespoon at a time, until hummus is light, creamy, and smooth. I usually add another 2-3 tablespoons, but you may add more or less, and blend for several minutes.
- Taste and adjust seasonings, such as adding more salt or lemon.
- Spoon the hummus into a bowl and serve with olive oil and any desired toppings.
Use your judgment to blend to your desired consistency and add water/aquafaba as desired. You want the hummus to have a light, almost fluffy texture, yet still hold it's shape when you run a spoon through it!
There are many ways to eat hummus and many variations on it, but there’s something about classic hummus with pita or pita chips, in my opinion. This is my tried and true recipe and as close as I could get it to match my mom’s (who doesn’t write a single recipe down). As I mentioned, fresh chickpeas really make a world of a difference that you wouldn’t believe, but you can use canned in a pinch. See more in my tips above!
Ingredients
- 3 cups cooked chickpeas or 2 cans chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4 cup lemon juice (~1 lemon)
- 1 large or 2 small garlic cloves, mashed
- 1 teaspoon of salt, or more, to taste
- If needed, 1/4 cup or more of water to help blend*
- Optional garnishes: extra virgin olive oil, sumac or paprika, finely chopped parsley or other herbs, whole chickpeas
Instructions
- Combine chickpeas, tahini, lemon juice, garlic, and salt in a blender or food processor.
- If you’re having trouble blending or like a smoother hummus, add 1/4 cup of room-temperature or warm water to hummus mixture.
- Continue blending until smooth or desired consistency is reached.
- Add toppings. I always add extra virgin olive oil, but sometimes will save a couple chickpeas to add on top and a little sumac and/or finely chopped parsley.
Notes
The total time doesn’t include the time it takes to cook the chickpeas, if you’re going that route.
Some people like thicker hummus with more texture, but I love hummus as smooth as it can be. Use your judgment to blend to your desired consistency.
*Note: You can save some of the water you boiled the chickpeas in (called “aquafaba”) to use instead of water.
A;yssa says
May 13, 2016 at 6:44 pmI adore hummus- seriously could not live without it! I have never made home-made hummus but this looks super tasty! And relatively simple 🙂
Christine says
May 13, 2016 at 8:29 pmI couldn’t live without it either! Homemade hummus is totally a game-changer, and like you said, pretty simple once you get the hang of it!
Ziad says
September 20, 2018 at 1:16 pmHi, great recipe. I’m Lebanese and like yourself I grew up with hummus. The is one thing i recall my mother doing, not sure if it’s important really but i thought i would throw it out: she used to soak the dry chickpeas in water over night but when she cooked them the next day she added some baking soda to the cooking water. Then would rinse the cooked CP 2-3 times.
Denise says
August 6, 2019 at 1:25 pmYep, that is what I do too! It helps remove the skin. I do it once I am done boiling the chickpeas. Then I add the baking soda and let them sit. The skins come right off and I don’t have to peel them. 🙂
George khoury says
August 5, 2018 at 3:44 pmI really think 3 tablespoon of lemon juice
is way too much! Are you sure? I’m Lebanese, and have had this dish in Beirut’s Finest restaurants, and not so famous hole in the wall small restaurants. I have never tasted that much lemon flavor in it. It’s definitely not the Hummus I knew and loved!
Christine says
September 8, 2019 at 11:00 amHi George! I like the amount of lemon, but you’re welcome to use less. I am Lebanese and have spent much of my life in Beirut as well, and I would say this tastes pretty consistent with what you’d find there – but you can definitely adjust the lemon, tahini, and salt to your preference.
Eleni says
January 4, 2020 at 10:02 pmI agree with Christine, I am greek and husband is Lebanese, we visitLebanon 2-3 times a year and feel I am now an expert in the authentic cuisine, and I have been to numerous restaurants where the hummus is definitely lemony and for me 3 tablespoons.is not enough and I prefer double that! Great recipes. My favorite being your Swiss chard and lentil soup.
Christine says
February 22, 2020 at 11:39 amThanks, Eleni. I agree, I usually add more lemon too! And glad you love the lentil and swiss chard soup – it’s a staple for me, especially in winter!
Victoria Myers says
May 17, 2016 at 8:33 pmAlso making this ASAP!:)
Christine says
May 25, 2016 at 9:13 amDo it! Homemade hummus is the best. Let me know how it turns out!
Evan says
October 29, 2016 at 3:52 pmMy favorite hummus!
Nadine says
February 9, 2017 at 12:26 pmBest hummus recipe!
RenieB says
July 10, 2017 at 2:14 pmI know this post isn’t recent, but this is the most comprehensive yet streamlined tutorial for homemade hummus that I’ve seen. I have tried several recipes from boiling soaked chickpeas in baking soda to hand mashing the ingredients and I am always left questioning if there is a more convenient way (without sacrificing authenticity) and puzzled with dry/boiled beans conversion amounts. Your tips about freezing portions of cooked beans and boiling canned beans are blowing my mind! Thanks for this!!!!
Christine says
July 13, 2017 at 9:58 amThanks, Renie! When I first tried making hummus, it was such a struggle to find a recipe that resulted in hummus with the right flavor, texture, etc., so between countless trials and research (i.e. eating tons of hummus all over the world), I was finally able to perfect the recipe – so I am so happy to share my tips and recipe and am thrilled you are finding it useful!
Elaine Romero says
December 10, 2017 at 11:59 pmThank you for the great recipe and specific directions. I’m going to make this my go to hummus recipe. It really helped.
Christine says
December 13, 2017 at 5:46 pmI’m so glad you found the directions helpful! Thrilled that you love it!
Valerie McCoy says
January 29, 2018 at 3:32 pmI just came back from the store with all the ingredients! It’s a great day to make hummus since the snow is beginning to come down and the family will be staying inside.
My favorite hummus in the entire world comes from a place in Washington DC, in a cafe call “The Lebanese Taverna.” I have never had such creamy, luxurious hummus and I am hoping this recipe will soothe my desire for that same creaminess. And if it’s divine I’m afraid I won’t be able to share…..I will be curled up, watching a movie while spreading hummus onto warm pita. Can’t wait!!
Thank you so much for contributing this recipe
Christine says
February 3, 2018 at 11:05 amValerie, I know Lebanese Taverna well – I agree, their hummus is great! Homemade hummus ALWAYS beats the store-bought stuff!
Laurel says
March 3, 2018 at 11:37 amWonderful! I have the pleasure of owning a Vitamix– no need to skin any garbanzo beans and it comes out super creamy. I used a fermented garlic clove so it has probiotics–bonus! Thank you for the great directions and pictures!
Christine says
April 21, 2018 at 6:41 pmWoah, love the idea of the fermented garlic! So glad you liked the recipe!
Suzy says
March 27, 2018 at 3:50 pmBest hummus I’ve ever made. Thank you!
Christine says
April 21, 2018 at 6:40 pmThrilled to hear that!
Gina Phillips says
April 25, 2018 at 7:37 pmI sprouted my chickpeas and now I need to cook them. Do you have specific tips for this?
Christine says
May 28, 2018 at 3:56 pmNo specific recipe, but here are my tips – I usually add a little baking soda to the water when cooking my chickpeas to soften them. I also tend to slightly overcook them (only when using them for hummus) since it makes it easier to blend/process. Good luck!
Patty balch says
May 25, 2018 at 1:45 pmI have lived in Hummus Land… and oh yes, this is DIVINE.
I sometimes lighten it … with plain low fat Siggi yogurt… for the ‘less than’ purists.
But hey… THIS IS HUMMUS.
Thank you!!!!
Patty
Christine says
May 28, 2018 at 3:53 pmHummus Land sounds like where I want to be! 😉 Glad you love the recipe!
lynn b. says
May 28, 2018 at 2:44 pmCan you recommend a good pita brand? Every brand I’ve tried in the regular supermarket is not very good. Or perhaps the trick is in the preparation of the pita (warming it)? Thank you!
Christine says
May 28, 2018 at 3:51 pmOh gosh, this has been my life-long struggle! It is so hard to find decent pita at regular supermarkets. If you have any Middle Eastern markets around you, that’s where you’re bound to find the best traditional thin pita bread. When I’m desperate, I’ll get those smaller thicker pitas with pockets and will warm them in the oven until just warm (not crunchy). Believe it or not, I’ve actually made pita, and it’s not too difficult if you’re up for a challenge – plus you can freeze extra! If you find good pita bread at a Middle Eastern market, you can also freeze them.
Mary says
August 4, 2018 at 12:59 pmI have searched far and wide for a creamy, authentic hummus recipe and this is IT!!! I used to live in Michigan near several Mediterranean restaurants and was spoiled by the abundance of hummus there. I moved south and haven’t been able to find anything relatively close so I resorted to making it. This is spot on to the stuff I grew up on–thank you!!
Christine says
September 8, 2019 at 11:01 amSo happy you love it! I grew up in the south, so my family and I spent a lot of time perfecting our hummus recipe since we couldn’t find it anywhere else!
stephenbelfort says
August 14, 2018 at 1:46 pmI’m out of the country right now and away from my local hummus brand. This recipe was the perfect solution. Easy to follow and it tasted amazing. Minimal effort too, and it turned out great even though I did admittedly use canned chickpeas instead of fresh ones. I’m definitely going to make this again!
Jaime Hernandez says
November 4, 2018 at 5:09 pmI followed your recipe and added 2 cloves of garlic instead of one. Tossed everything in the Vitamix and it came out super fantastic. I don’t have sumac or zatar however, I put some Tajin on top and it was fantastic! Tajin is a chili/lime powder sold at the Mexican markets and my husband puts it on everything. This is my new favorite hummus recipe. Thank you!
Mary says
April 12, 2020 at 5:10 pmTajin is a great idea. Going to add it to my hummus today. Thanks!
Cristina Steele says
November 5, 2018 at 12:57 pmDelicious!! I just made a quadruple recipe (lol. We love hummus!) I used 4 cans of chickpeas and prepped them as you recommended. Then added 3/4 each tahini & lemon juice. A heaping tbsp. of garlic, 1 cup of aquafaba & salt to taste. It turned out great!
Christine says
September 8, 2019 at 10:54 amYou sound like my kind of cook! Glad you love the hummus recipe!
Rani says
October 30, 2019 at 3:43 pmJust found this recipe and can’t wait to make it! One question: most hummus recipes add olive oil while blending the chickpeas, is there a reason your recipe doesn’t have this step?
Aside: I am married into a family who lived in the middle east all their lives and consider the Lebanese hummus the best! So was looking for an authentic hummus recipe for long now, looks like I just found it! Will let you know how it turns out😊
Christine says
October 30, 2019 at 4:24 pmHi Rani! I occasionally drizzle a little olive oil while the chickpeas are blending, however, I usually do most or all aquafaba/water. In my opinion, it can taste a little too olive oil-y if you add too much. Plus, I like to give a good pour of olive oil on top of the hummus when it’s done 🙂 Hope you enjoy!
Rani says
November 2, 2019 at 11:29 pmMade it today it was delicious! So creamy and fluffy yummm. I added a lot more aquafaba than the recipe to make it more creamy and less thick but not too thin of course. Ha ha the cooking and removing of the skin did take a while though, but totally worth it!
I did this one thing- after cooking and saving/draining the water I closed the lid of the pot I cooked the chickpeas in and gave it a nice shake and that actually worked in getting rid of almost all the skin and then just rinsed it off.
Karen says
November 11, 2019 at 5:50 pmBest, creamiest hummous I have ever made. The Aquafaba makes all the difference. I did add a second clove of garlic😁 thanks for the recipe.
Jess says
January 30, 2020 at 11:06 amIt’s 2020 and I’m about to try this recipe!
Mary says
April 12, 2020 at 5:12 pmThis recipe is excellent. Narrative is well written and the ingredients basis enough to allow for variations–red bell pepper or cilantro or other favorite flavors. I make this hummus regularly now.
Christine says
May 15, 2020 at 10:04 pmSo glad you loved the recipe and tips!
Daniel says
December 15, 2020 at 6:36 pmI roasted some red field peppers and blended it in, also used avocado oil. Dabbed a little cumin and tomato and parsley too, sweet recipe. The best. Thank youy
Christine says
December 21, 2020 at 2:17 pmSounds delicious! Thanks for sharing!
Mandi Hubbard says
November 5, 2020 at 6:42 pmThis is my first attempt to make hummus without olive oil and I LOVE it this way SO much better than any recipe I’ve ever made! I used only the aquafaba, no water and I will never mix it with olive oil again, lol. I never knew why I could never get it to taste “right.” Now it tastes unbelievably right!!! Thank you so much!!! 💕
Christine says
December 21, 2020 at 2:17 pmThat makes me so happy to hear! Nothing beats homemade hummus!
Annika says
December 31, 2020 at 11:35 pmLove this recipe! Have made it several times over and it works like a charm. I even made it without a blender by passing it through a strainer and it still worked great.
Mona says
June 24, 2016 at 6:38 pmI love the presentation! Your recipe is creamy and absolutely delicious.
Christine says
June 24, 2016 at 8:46 pmThanks <3
Valerie McCoy says
January 30, 2018 at 1:25 pmJust made it and it’s like silk, it is soooo creamy and delicious.
Christine says
February 3, 2018 at 11:05 amThrilled you love it! Thanks for following up 🙂