Homemade Hummus is smooth, creamy, and beyond delicious. This quick and flavorful chickpea dip is so easy to make, you’ll never go back to the store-bought stuff again!
We all have a few staple grocery items that can be found in our fridge at any given time. The family favorites that wind up in our cart week after week, month after month. In my house, hummus is one of those staple items.
I can tear through a tub of hummus in just a few days. But have you ever noticed how many ingredients are on the label of store-bought containers of hummus?
After stopping to read the label on one of my favorite hummus brands, I was a little uneasy at how many unnecessary additives it contained.
Not only that, but hummus is expensive! I love the idea of being able to save money and control exactly what goes into the food I eat, especially when it’s something I eat on a regular basis.
Homemade hummus was insanely easy to make, super budget-friendly, and had an incredible flavor that rivaled the cult favorites at the grocery store. All you need is a few simple ingredients like chickpeas, tahini, olive oil, and lemon juice, along with your trusty blender.
I’ve experimented with everything from Avocado Hummus to Black Bean Hummus to Roasted Red Pepper Hummus and none have disappointed me yet. Making hummus from scratch is beyond rewarding and I love having the ability to switch up the flavor profile based on my mood.
Say goodbye to those pricey store-bought containers, because once you’ve tried this you’ll never go back!
What is hummus?
Hummus, which means chickpea in Arabic, is a creamy Middle Eastern dip made from chickpeas, tahini, and olive oil.
To bring this homemade hummus to life, you’re going to need the following key ingredients:
- Chickpeas: Canned chickpeas work totally fine, just make sure to drain and rinse them thoroughly before using them. Alternatively, you could cook your own chickpeas. Once blended, chickpeas are transformed into a smooth and silky dip that is packed with plant-based protein and fiber.
- Tahini: This adds a beautifully nutty flavor and helps to achieve that gloriously creamy texture we’re going for. Because tahini is important to the flavor profile of homemade hummus, I recommend opting for a high-quality jar or making your own.
- Lemon juice: Fresh lemon juice brightens up the dish and enhances all of those wonderful flavors, making this truly the best hummus.
- Olive oil: You’ll need some for blending into the hummus, along with some more for drizzling on top to give this dish a photo-worthy final look. Always opt for high-quality extra virgin olive oil.
- Garlic: This recipe calls for one garlic clove, but feel free to add more or use less based on your flavor preference.
- Spices: You will need kosher salt and cumin, as well as paprika for a pop of color at the end.
- Cold water: Through plenty of trial and error, I’ve discovered that ice-cold water is the key to the creamiest hummus. You’ll want to add a little at a time until you’ve reached your desired consistency.
How to Make Homemade Hummus
Making hummus from scratch is fast and easy. Follow these tips to make the perfect hummus every time.
1. Prepare the chickpeas
For the very best hummus, cook your chickpeas from scratch. Start by soaking the dried chickpeas for at least one hour, ideally overnight. To soak the chickpeas, simply cover them in water, adding 1/2 teaspoon of baking soda for every cup of chickpeas.
Then drain the chickpeas and add them to a large pot. Cover them with at least 2-3 inches of water. Cook for about 2 hours until they are tender.
For the creamiest hummus, make sure to remove the skins from the homemade or canned chickpeas. The easiest way to do this is to simply rub them in between a kitchen towel or paper towel. The skins will naturally release and can be peeled off.
2. Blend the ingredients in a food processor
Start by adding the tahini, garlic, and lemon juice to the food processor. Pulse it for a few minutes until the tahini starts to get creamy.
Then add the chickpeas, salt, and spices. Pulse for at least 3-4 minutes until they break down fully. Slowly drizzle in the olive oil.
3. Use cold water or ice to make it creamy
The trick to really creamy hummus is adding some ice water or 1-2 ice cubes. Add them slowly to the food processor until the hummus is really smooth and creamy.
4. Season as needed
Taste the hummus and adjust the seasoning as needed. It may need more salt, more lemon juice, or another seasoning. Everyone likes hummus differently, so find the combination that works best for you.
Hummus Recipe Variations
Looking for ways to switch things up? One of the things I love most about homemade hummus is that the options are truly endless when it comes to tasty variations!
Here are some easy-to-make hummus variations to try next:
- Roasted red pepper hummus. For a deliciously smoky flavor and beautiful color, toss in a few roasted red peppers before blending up your hummus.
- Roasted garlic hummus. Love the taste of roasted garlic? Swap out the fresh cloves for a few freshly roasted garlic cloves.
- Sun-dried tomato hummus. Try adding a few spoonfuls of your favorite sun-dried tomatoes for a stunning pop of color and tons of yummy flavor.
- Kalamata olive hummus. For those of you who love the briny flavor of olives, try making this dip with ¼ cup of kalamata olives.
- White bean hummus. Looking to get rid of some white beans that have been hanging around the pantry for a while? Swap out the chickpeas for a can of white beans instead.
Best Ways to Serve Hummus
Whether you’re whipping up a healthy appetizer plate or cooking dinner for the family, there are plenty of ways to enjoy homemade hummus. Here are some of my top picks:
- Spread for wraps and burgers. Hummus works wonderfully as a spread! Try pairing some with these Turkey BLT Wraps or Easy Ground Chicken Burgers.
- Salad dressing. Thin it out with some extra water and serve this hummus as a salad dressing for delicious salads like this Easy Mediterranean Salad.
- Mezze plate. Serve this chickpea-based dip as the star of your next Mediterranean mezze plate for dinner parties and after-lunch snacks. Pair it with pita bread, crackers, and fresh vegetables for a delicious and healthy snack.
- Grain bowls: Us this chickpea dip as a base for these tasty Hummus Bowls.
- With bread. Pair this dish with some crusty crostini or toasted pita bread for a delicious appetizer or snack.
How to Store the Dish
Because hummus can be enjoyed in so many different ways, it’s great for making in batches. I love making a big batch that I can store in the fridge to enjoy all week long! All you have to do is transfer the dish to an airtight container, then store it in one of two ways:
- In the fridge for up to 5-6 days.
- In the freezer for up to 2-3 months.
Frequently Asked Questions
Below are the answers to some of the most frequently asked questions about this homemade hummus recipe:
By adding cold water a little at a time, you can control the thickness of your hummus. If you find that you’ve accidentally made your hummus a little too thin, you can easily fix this by adding more tahini or letting the hummus chill in the fridge for an hour.
Absolutely! Homemade hummus is made with wholesome ingredients and is loaded with protein, fiber, and beneficial nutrients. As long as you enjoy it in moderation, this is a perfectly healthy food to incorporate into your regular diet.
Homemade hummus will last in the fridge for around 4-7 days. If you’re unsure of whether or not your hummus has spoiled, check to see if it has changed in appearance or smell at all. If it has, you should probably toss it.
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- 1 lemon, juice (about ¼ cup)
- 1/4 cup tahini
- 1 garlic clove (small)
- 15 oz canned chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
- 1/2 tsp kosher salt (more to taste)
- 1/2 tsp cumin
- 2 tbsp olive oil
- 2 tbsp ice cold water (more if needed to get a smooth consistency)
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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