Thick and creamy homemade Hummus is so easy to whip up! This is a classic hummus recipe that you will make time and time again! Makes a perfect spread for sandwiches and wraps too.
I've learned from a lot from my Middle Eastern friends about hummus. One thing they've taught me is hummus could be the meal and not just the dip. They taught me that hummus is creamy,silky smooth, and even fluffy. This hummus recipe is what we make at least once a week. There never seems to be enough and the kids just love it with homemade pita chips.
Let's get to how to make homemade hummus. It does take some time and some trial and error on how to get the right flavor.
You may need to adjust and a little more tahini, a little less lemon, a little more olive oil. Maybe you'll add a little spice to liven it up even more. You can adjust it to your taste.
Tips on how to make the best hummus recipe
- Add the chickpeas to your blender (do reserve the liquid, it is called aquafaba). Aquafaba is used in many vegan recipes and is also great for those with egg allergies. You will add a little bit to the hummus, water is fine in case you forget to reserve it.
- Next you add in the tahini. Tahini is essential. Tahini is a sesame seed paste and it is an ingredient that used to be found only at our Middle Eastern Market. You should be able to find it at most markets (I've found it all the markets I visit). If you have an allergy to tahini, you could add olive oil in it's place.
- Add in the olive oil, water, fresh lemon juice, garlic, cumin and salt to the blender. We used two garlic cloves, but feel free to add more if you're crazy about garlic.
- Make sure you check the salt. If you're using unsalted chickpeas, you may need adjust the flavor with some more salt.
- Begin to pulse it all together until is is creamy, smooth and thick. If it seems to be a bit too thick, add a bit of the aquafaba or some more water to thin it out until you like the consistency.
How to serve hummus?
When ready to serve the hummus, spoon it into a serving bowl or plate and with give the top a swirl with the back of the spoon.
Add on the extra-virgin olive oil, sprinkle on paprika and the fresh parsley. There you have it! A healthy and so easy to make hummus that is delicious and 100x better than store-bought!
How to blend chickpeas for hummus?
You could make this recipe either by placing everything into your Food Processor (or Vitamix or blender)and pulsing together and then adding olive oil, aquafaba and water to make it creamy and fluffy and very smooth.
Or if you want to take your time and do it a little differently (how I explain in recipe), you pulse first the chickpeas and garlic, then add the lemon juice, and then finally, the tahini and water (or aquafaba).
Either method, you can't go wrong.
Do you need cold water to make hummus?
The key is to use ice cold water, which reacts with the fat in the tahini and ensures a very smooth and fluffy hummus.
How long to you have to emulsify chickpeas to make hummus?
Another important step is to make sure it is all emulsified, so you have to run the Food Processor for 5 minutes.
It is ready to dive into!
My mom was a chef for some Middle Eastern families and they taught her this method. There are so many ways to make hummus. This is the recipe we love the most and you could certainly adjust to your taste.
If you can find zataar at a Middle Eastern Market, it does add an extra special flavor the hummus. It's also key to process all the ingredients for about 5 minutes.
One last thing…I promise!
Just a quick request: if you enjoyed this really easy hummus recipe as much as we did, would you kindly leave me a 5-star rating and a short (or long!)comment–the ratings are what helps get my recipes and hard work discovered, so I can keep leaving you more delish recipes!
Your comments mean the world to me….and I really SMILE when I read them. Thank you so much! XX
Some other vegan recipes to enjoy:
- Vegan Chickpea Patties
- Vegan Matcha Brownies
- Cabbage, Lentil and Chickpea Stew
- Kale and Chickpea Soup with Garlic Crostini
Easy Homemade Hummus
- 30 oz canned chickpeas garbanzo beans, drained with liquid reserved (I use two 15oz cans)
- ⅓ cup chickpea liquid or more, as needed
- 2 garlic cloves
- ½ cup tahini
- ¼ cup olive oil
- 2 lemons juiced
- 1 tsp cumin
- ½ tsp salt
- ½ tsp freshly ground pepper
- 1 tsp zataar optional
- olive oil
- fresh parsley
- In a small bowl mix together the lemon juice and salt. Make a chickpea puree by adding the chickpeas and garlic to the food processor (or Vitamix or your blender) and pulsing it. While you are processing the chickpeas, slowly add this mixture into the food processor until the chickpeas are smooth.
- Add in 1/4 cup of tahini to the food processor, then seal it and add in 1/3 cup of ice cold water while it is running. Add in the olive oil. Run the food processor for a few minutes until it starts to get smooth and fluffy. If seems too thick, add in a little more water in small increments and run food processor another minute or two until you achieve your desired consistency.
- Spoon the hummus into a bowl or serving plate and drizzle with additional olive oil, paprika and fresh parsley. Sprinkle on a little zataar (optional). Serve with warm pita chips and fresh veggies.
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
To make “Ice Cold” Water, simply place a few ice cubes in a glass of water for ~ 5 minutes.
Your Tahini should be smooth and runny — not a thick paste.
Storage: Store any leftovers in an airtight container. They will last about one week in the fridge.
Sourcing: You can find the tahini at Middle Eastern markets, natural-food stores and in most large supermarkets.
Substitutes: For best results, follow the recipe as is. If you are allergic to tahini, sub with more olive oil. All images and text ©Savoring Italy. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.