This deliciously creamy homemade Hummus is super simple to make. No need to soak the garbanzo beans overnight – just grab a few simple ingredients and your food processor, and you can pull together this tasty Mediterranean snack.
The Best Easy Hummus Recipe
If you’re like me, hummus is one of those go-to snack options like salsa, chips, and pretzels. It’s just so good, with a creamy-savory-tangy flavor that brings you back for more. Of course, you can always throw a tub or two of pre-made hummus into your cart at the grocery store, but did you know it’s actually super easy to make your own? Yep, with the help of a good food processor or blender, you can make perfect hummus in a matter of minutes.
This recipe is for classic hummus, with tahini, garlic, and lemon. I use canned garbanzo beans (AKA chickpeas) to make it, instead of dried ones. That eliminates the soaking time and most of the cooking time, making this recipe extra convenient. A short simmer is all they need. From there, it’s blend and go!
If you love this homemade hummus, make sure to also check out my favorite recipe for Tzatziki Sauce!
Is Eating Hummus Good for You?
Hummus can definitely be part of a healthy diet – it’s a natural, wholesome source of carbs, protein, and fat, as well as micronutrients like calcium, iron, and vitamin E. And if you make your own, you can be sure that it’s not full of preservatives or excess salt. However, if you’re on a low-carb diet, keep in mind that hummus does contain natural carbohydrates from the garbanzo beans.
What Is Hummus Made Of?
So what is this hummus made of? While different recipes call for different ingredients, and you can definitely add your favorite items to spice things up, these are the basic ingredients you’ll need:
- Garbanzo Beans: Canned garbanzo beans, drained and rinsed well.
- Water
- Baking Soda: This is used to help loosen the skins on the garbanzo beans. It also helps the garbanzo beans themselves to break down and be even creamier when blended.
- Garlic: Minced garlic cloves.
- Salt
- Tahini: Stir the tahini well before adding it to the recipe.b
- Ice Cubes: To help crush and whip the hummus as it blends.
- Lemon Juice: Fresh is best, but bottled is also good!
- Hot Water: This isn’t a must-have, but it may be needed for helping thin out the hummus.
- Optional Toppings: A splash of good-quality olive oil and a sprinkle of smoked paprika make a great topping for the finished hummus.
How to Make Your Own Homemade Hummus
This is very easy to make. The most time-consuming part is removing the skins from the garbanzo beans, but even that’s not hard. And if you don’t mind a little extra “texture” to your hummus, you can even leave the skins on!
- Cook the Garbanzo Beans and Baking Soda. Place the garbanzo beans in a medium saucepan with about 3 cups of water, and bring to a simmer. Next, stir in the baking soda ad turn the heat down to medium-low. Gently simmer for 10 – 15 minutes, and then take the saucepan off of the heat. Drain out the water, and rinse the beans under cool water to stop the cooking.
- Remove the Skins from the Garbanzo Beans. Once the garbanzo beans are cool enough to handle, gently rub them between the palms of your hands to loosen and remove the skins. Then place them on a dry paper towel on a flat surface. Once all beans have been skinned and placed on the paper towel, cover them with another paper towel and swirl them around to help remove any remaining skins.
- Process the Garbanzo Beans. Place the garbanzo beans in a food processor, along with the garlic. Pulse several times until the beans have a powdery consistency.
- Add the Remaining Ingredients. Next, add the salt, tahini, ice cubes, and lemon juice to the food processor. Run the food processor for about 5 minutes, scraping down the sides several times during the process. Finally, add one tablespoon of hot water at a time, to help thin the hummus until it reaches the desired consistency.
- Chill. Chill the dip in the refrigerator for at least 30 minutes, until you’re ready to serve it. Enjoy! Top it with a tablespoon of olive oil, and sprinkle it with smoked paprika.
Helpful Hints
Are you excited to make your own homemade hummus? I hope you will give this easy recipe a try – it’s so, so good and is sure to become a favorite snack option. These helpful tips will help guarantee success:
- How Much? This recipe can serve 6 – 8, but if that’s more than you need, you can definitely cut the recipe in half for a smaller batch.
- Chickpea Skins: I used a shallow sheet pan covered with paper towels to place the reskinned beans on. This made it easier to roll any excess skin off!
- Hot Water: About 1/4 cup of hot water will help you a really nice creamy consistency to the dip.
- Tahini: You can often find tahini in the international foods aisle, with Mediterranean ingredients or kosher ingredients. It can also be ordered online, of course!
- Garlic: Feel free to add an additional garlic clove or two to this dip if you like.
- Customize It: This is very customizable, so change up the flavors to suit your taste. Blend in olives, peppers, spicy chilis, and more!
- Make Ahead: Since hummus stores well, this is a good appetizer or snack to make ahead of time.
Serving Suggestions
You can serve this hummus with all of your favorite “dippers,” from fresh veggies to pita crackers. Hummus is also great with…
- Souvlaki: Classic Greek Chicken Souvlaki is easy to make, and goes beautifully with freshly-made hummus.
- Crackers or Pita: These scrumptious Low-Carb Crackers are perfect with any dip, including homemade hummus! Plus, going with a low-carb dipper helps offset the carb-y-ness of the hummus. Or go with a more traditional dipper, Homemade Pita! You can also cut and toast the pita to make homemade pita chips!
- Sandwiches: Try using this creamy dip in place of mayonnaise or other sandwich dressings. I love making a cucumber sandwich with hummus or even a turkey club! Use some deliciously soft Homemade Bread to take your sandwich to the next level! This hummus would also be delicious on my Greek Turkey Burger in place of the tzatziki.
How to Store Leftover Hummus
Leftover hummus should be stored in an airtight container in the refrigerator. It will keep for 5 – 7 days. You may want to stir the leftover hummus before you serve it, just to ensure a perfectly creamy texture.
Does Hummus Freeze Well?
Actually, yes! Hummus freezes well, especially basic recipes like this one without added bell pepper or other watery ingredients. To freeze this, just place it in an airtight container in your freezer. It should keep well for up to about four months.
Easy Hummus Recipe
Ingredients
- 2 15 oz cans garbanzo beans (chickpeas), drained and rinsed well
- 3 cups water
- 1 teaspoon baking soda
- 3 garlic cloves, minced
- ½ teaspoon kosher salt
- ⅓ cup tahini, well stirred
- 4 large ice cubes
- 3 tablespoons lemon juice
- ⅓ cup hot water *may be needed for helping thin out the hummus
- high quality olive oil, optional topping
- smoked paprika, optional topping
Instructions
- In a medium pot, add drained and rinsed garbanzo beans. Cover with 3 cups of water and allow to come to a simmer over medium heat. Add the baking soda and stir. Reduce heat to medium-low and allow to gently simmer for 10-15 minutes. Remove pot from heat. Drain and rinse beans to stop the cooking.
- Once water has cooled off beans, using hands, gently rub garbanzo beans between the palms helping to remove the skin from the beans. Place on a dry paper towel on a flat surface. Once all beans have been skinned, cover with a separate paper towel and swirl the beans to help remove any additional excess skin.
- Add beans to a food processor. Add garlic and pulse several times until the beans have a more powdery consistency.
- Next, add the salt, tahini, ice cubes, and lemon juice. Run the food processor for about 5 minutes, scraping down the sides several times during the process. Add one tablespoon hot water at a time, to help thin the hummus until it reaches the desired consistency.
- Chill in the refrigerator for at least 30 minutes, until ready to serve. Top with a tablespoon of olive oil and sprinkle with smoked paprika. Serve with your favorite veggies, or pita chips!
Notes
- How Much Hummus? This recipe can serve 6 – 8, but if that’s more than you need, you can definitely cut the recipe in half for a smaller batch.
- Chickpea Skins: I used a shallow sheet pan covered with paper towels to place the reskinned beans on. This made it easier to roll any excess skin off! However, I have also skipped removing the skins in a rush and I personally don't mind it with the skins.
- Hot Water: About 1/4 cup of hot water will help you a really nice creamy consistency to the hummus.
- Tahini: You can often find tahini in the international foods aisle, with Mediterranean ingredients or kosher ingredients. It can also be ordered online, of course!
- Garlic: Feel free to add an additional garlic clove or two to this dip if you like.
- Customize It: This is very customizable, so change up the flavors to suit your taste. Blend in olives, peppers, spicy chilis, and more!
- Make Ahead: Since hummus stores well, this is a good appetizer or snack to make ahead of time.
- Storing: Leftover hummus should be stored in an airtight container in the refrigerator. It will keep for 5 – 7 days.
Nutrition
Categories:
More Amazing Dips and Spreads
- Frijoles Puercos (Mexican Bean Dip)
- Homemade Chamoy
- Marshmallow Fruit Dip
- Mushroom Steak Sauce
- Best Chimichurri Sauce
- Béarnaise Sauce
- “Oh My!” Steak Sauce
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