This 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.
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Hummus is one of those go-to snack options like salsa, chips, and pretzels. It’s so good with a creamy-savory-tangy flavor that brings you back for more. And even better: did you know it’s super easy to make your own? In fact, 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!
p.s. If you love this recipe, make sure to also check out my Tzatziki Sauce!
What is Hummus?
Hummus is a creamy Middle Eastern dip made from blended chickpeas, tahini (sesame seed paste), lemon juice, garlic, and olive oil. It is often served with pita bread, vegetables, or used as a spread in various dishes. You can also add it to sandwiches and more. (Check out my ideas below.)
Featured Reader Review
I made this hummus and my family was blown away. So creamy and balanced. I will never buy store hummus again.
I did add a small amount of fresh cilantro to this second batch. Love it
What You’ll Need
Let’s review the ingredients for this hummus recipe. Scroll down to the recipe card for a printable list.
- 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 Hummus
This recipe is pretty straightforward. 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 beans with baking soda: Place the garbanzo beans in a saucepan with the water and bring to a simmer. Stir in baking soda and cook for 10-15 min. Remove from heat, drain, and rinse the beans under cool water.
- Remove the skins. When the beans are cool enough to handle, rub them between your palms to loosen and remove the skins. Place the skinned beans on a dry paper towel on a flat surface, cover with another paper towel, and swirl to remove any remaining skins.
- Process the beans. Place the beans in a food processor with the garlic. Pulse until the beans have a powdery consistency.
- Add the remaining ingredients. 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 of hot water at a time, to help thin the hummus until it reaches the desired consistency.
- Chill. Chill in the fridge for at least 30 min until you’re ready to serve it.
- Enjoy! Top it with a tablespoon of olive oil, and sprinkle it with smoked paprika.
Variation Ideas
- Sweet Potato Hummus: This is one of my favorite variations! It’s made with sweet potatoes, garlic and a simple spice blend that gives it a little kick.
- Roasted Red Pepper Hummus: Blend in one roasted red pepper for a sweet and smoky flavor. You can use store-bought roasted red peppers to save time.
- Garlic and Herb Hummus: Add a few cloves of roasted garlic and some fresh herbs like basil or dill. You can also dice up some chives and mix those in just before chilling the hummus.
- Spicy Hummus: Mix in 1-2 teaspoons of your favorite hot sauce or a pinch of cayenne pepper for a kick of heat. Adjust the amount based on your spice tolerance.
- Olive Hummus: Blend in a handful of pitted Kalamata olives for a briny, savory flavor.
Ways to Use It
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 goes beautifully with freshly-made hummus.
- Crackers or Pita: These Low-Carb Crackers are perfect with any dip, including homemade hummus! Or go with a more traditional dipper, try 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. Hummus is also wonderful on a piece of toast for breakfast, maybe with some sliced hardboiled eggs and a few shakes of pepper.
How to Store
- Fridge: Store in an airtight container for 5 – 7 days. You may want to stir the leftover hummus before you serve it, just to ensure a perfectly creamy texture.
- Freezer: Hummus freezes well, especially basic recipes like this one without added bell pepper or other watery ingredients. Just place it in an airtight container in your freezer. It should keep well for up to about 4 months.
Yield: 6
Easy Hummus Recipe
This deliciously creamy homemade Hummus is super simple to make. No need for soaking beans overnight – just grab a few simple ingredients and your food processor, and you can pull together this tasty Mediterranean snack.
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
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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
Serving: 1, Calories: 197kcal, Carbohydrates: 18g, Protein: 7g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 9g, Sodium: 566mg, Fiber: 5g, Sugar: 2g
Categories:
More Amazing Dips and Spreads
- Marshmallow Fruit Dip
- Mushroom Steak Sauce
- Best Chimichurri Sauce
- Béarnaise Sauce
- “Oh My!” Steak Sauce
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I made this hummus and my family was blown away. So creamy and balanced. I will never buy store hummus again.
I did add a small amount of fresh cilantro to this second batch. Love it
It looks perfect! So glad you enjoyed it Robin!