Simple Homemade Hummus Recipe
A staple dish in the middle east, I was lucky enough to have first tasted hummus in Egypt where it is served absolutely everywhere. Here in the US, it’s not quite so omnipresent, but it does frequently pop up as an appetizer at parties or spread on sandwiches, and it’s almost always the premade kind. Hummus is so simple and quick to make though, so why not make it yourself? My hummus recipe is creamy and smooth with an earthy, zippy, and garlicky flavor. It’s so tasty and versatile, and it’s incredibly easy to whip up at home. All you need is a handful of ingredients, a blender, and less than 10 minutes. Serve it with pita chips or sourdough crackers, and you’ve got yourself a flavorful and fairly healthy snack packed with protein, fiber, vitamins, and minerals! One special trick in my hummus recipe: blend the tahini and lemon juice together first to emulsify them. I picked up this tip a while ago, and I love how it creates a smooth, creamy texture without needing to add aquafaba (the liquid from the canned chickpeas) or water, which can dilute the flavor. It also helps the flavors meld and develop more evenly vs. blending everything all at once.
What You Need
Since this hummus recipe uses so few ingredients, it’s important that the ones you use are high-quality. Here’s what you need:
Chickpeas. Also known as garbanzo beans! I use canned chickpeas to make this hummus recipe quick and easy. If you’d like to use dried chickpeas, you can, but they will take quite a long time to cook before you can use them. Tahini. This is a paste made from blended sesame seeds. It looks like a thin peanut butter, and it has a toasty, earthy flavor. Tahini is a classic ingredient; it adds flavor and contributes to a smooth, creamy texture. Using high quality tahini will produce a high quality hummus. Garlic. Another classic ingredient! Hummus gets a lot of its flavor from garlic. I like using fresh garlic here. Feel free to add more if you love garlic (and try my garlic knots too while you’re at it!). You can also roast your garlic beforehand to add even more depth. Lemons. Do NOT use bottled lemon juice! You must squeeze your own lemons, as this gives the best flavor by far. Extra virgin olive oil. Use a good quality oil for the best results. I don’t recommend a light olive oil or any other neutral tasting oil; you really want the fresh, peppery notes from extra virgin olive oil (like in my olive oil cake!).
SAM’S TIP: Feel free to experiment with different flavors! I like adding roasted red peppers, sun-dried tomatoes, cayenne pepper, Za’atar, or roasted garlic. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Hummus
SAM’S TIP: Some people don’t like the texture of a hummus made from chickpeas with their skins on. If you’d like to remove the skins, you can carefully pinch them off before adding them to the blender (it’s very time consuming!). I always leave the skins on though and never have an issue. Would you have interest in seeing a dessert hummus recipe? Let me know in the comments! Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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