Hummus is one of the best stuff and it is an incredibly versatile recipe that can be used as both a dip and a spread. It’s creamy, delicious, and surprisingly easy to make. Learn how to make the best homemade hummus!
What is Hummus?
Hummus is a Middle Eastern Invention. It is blend of chickpeas, olive oil, tahini, lemon juice, and garlic creates a dip that is so much more than the sum of its parts. It can be even better with spices like sumac, cumin, and smoked paprika.
How to Make Hummus From Scratch
PREP TIME: 1 hour 15 minutes
COOK TIME: 1 hour
Total TIME: 2 hours 15 minutes
Servings: 4 (1/3-cup servings)
Category: Dip, Snack
Cuisine: Gluten-Free, Mediterranean-Inspired, Vegan
Freezer Friendly: No
Does it keep? 7 Days
- 0.67 cup chickpeas* (uncooked / dry)
- 0.67 strip kombu (seaweed for improved digestion // optional)
- 0.17 tsp baking soda (for creamier texture // optional)
- 2 cloves garlic (crushed + skins removed)
- 0.22 cup tahini
- 1.33 Tbsp lemon juice
- 0.5 tsp sea salt
- 0.67 Tbsp olive oil (if avoiding oil, sub water or more lemon juice)
- 0.67 Dash garlic powder (optional)
- 0.17 cup fresh herbs (such as cilantro, parsley, or basil // optional)
- Pita Chips (optional)
- Cucumber (optional)
- Red bell pepper (optional)
- Add (uncooked) chickpeas to a large pot and cover with 2 inches of water. Bring to a boil over high heat and boil for 1 minute. Then cover, remove from heat, and let sit for 1 hour. This is a quick method. Alternatively, soak overnight or at least 6 hours in cool water.
- Drain and rinse chickpeas and add back to the pot. Cover with 2 inches of water and add kombu (optional) for improved digestibility and baking soda (optional) for creamier texture (a reader tip!).
- Bring to a boil. Then reduce to a simmer and cook uncovered for 45 minutes to 1 hour or until tender (but not mushy). Drain.
NOTE: You can optionally remove the skins from the beans at this point for a creamier texture, but we don’t have the patience for that.
- Add cooked chickpeas to a food processor or high-speed blender (a blender will get creamier texture!) along with garlic, tahini, lemon juice, sea salt, and olive oil (or water). Blend until creamy and smooth, scraping down sides as needed.
- At this point, you can add garlic powder and herbs (optional). Blend and taste. Adjust flavor as needed, adding more salt for saltiness, lemon juice for acidity, garlic for “zing,” tahini for nuttiness, or fresh herbs for color and herbal flavor.
- If the hummus is quite thick, add water (or additional oil) to thin until a creamy dip has formed. Enjoy as-is with vegetables, pita, or crackers. Leftovers will keep stored in the refrigerator up to 1 week (not freezer friendly – best when fresh).