Learn how to make the BEST Hummus at home … its way easier than youd think! This foolproof recipe is quick, delicious, and sooo much better than store bought. Plus, Im sharing my secret tip for the creamiest Hummus!
Do you have a favorite snack … one that you return to again and again? Mine is definitely Hummus!
This popular chickpea dip has been on my A-list for longer than I can remember. And even though its available in pretty much every grocery store, I prefer to make it from scratch.
If you havent made it at home before, Im here to help! My go-to recipe tastes even better than store bought, and it couldnt be faster or easier to prepare. Im showing you how to make it step-by-step … with lots of helpful tips and tricks along the way.
Theres even a video so you can see the whole process in action! Plus, Ive got you covered with tips for what to dip (the most important part!), and the best flavors to try once youve mastered this traditional lemon-garlic one.
Sometimes just an extra pinch of salt can transform a bland hummus into a terrific hummus where all the flavors come together perfectly.
Secret to Creamy Hummus
Ive read all sorts of hacks for making the creamiest Hummus. Some recipes call for cooking the chickpeas from scratch (dried) and even overcooking them. Ive also seen recipes that recommend removing the outer peel from the chickpeas. Others whip the tahini before adding the remaining ingredients.
Ive tried these tips, and after testing the results, I honestly dont think theyre worth the effort … the differences in taste and texture were minimal.
The secret to creamy Hummus is quite simple. All you need to do is to blend everything in your food processor for at least three minutes. The longer you blend, the creamier and smoother your homemade Hummus will be … its that simple!
This classic lemon garlic Hummus is almost impossible to screw up, but here are a few tricks that will help you perfect the recipe:
- To ensure the ingredients gets evenly mixed, stop blending occasionally to scrape down your processor / blender with a spatula.
- As mentioned above, the longer you blend the ingredients, the smoother and creamier the dip will get. Plus, the spinning blades will incorporate a little air, making the end result lighter, too.
- If your dip is too thick or wont blend, add extra aquafaba (the liquid from the canned chickpeas) or cold water a tablespoon at a time. Then keep blending until you reach your desired consistency.
- Good seasoning is essential. Always taste before serving and add more salt, if necessary. The amount of salt youll need depends on your taste buds, as well as other factors (whether your beans are canned with or without salt, for example).
- Is the flavor still flat? Add a little extra lemon juice to perk things up.
Why You’ll Love This Recipe
This simple dip is one of those snacks that pretty much everyone and their mother adores. Its super scrumptious, plus its healthy, naturally vegetarian and vegan, even gluten-free. Whats not to love?
You can find this yummy chickpea dip in almost any grocery store … so why would you want to make Hummus from scratch? For a few reasons:
- It takes just 10 minutes (max) to make at home. It really is so quick and easy.
- The recipe uses minimal ingredients, and there are no yucky preservatives.
- Store bought versions can be pricey (and not all that tasty), but its relatively cheap to make at home.
- Most importantly, this homemade version just tastes better than anything you can buy at the store!
Have I convinced you to make your own Hummus yet? Then, keep reading for my easy, authentic recipe. Once you try it, youll never buy it again!
This recipe uses simple, heathy, and (mostly) easy to find ingredients. Heres what youll need:
- Chickpeas – Also known as garbanzo beans, chickpeas form the base of this classic bean dip. You can use canned chickpeas, like I usually do, or start with dried beans.
- Tahini – This sesame seed paste gives the dip its authentic flavor, so dont skip it. Most stores stock it in the international aisle or near the nut butters, and one container goes a long way. If your grocery store doesnt carry tahini, check your local Middle Eastern / Mediterranean market. You can also buy it online … Joyva and 365 are two of my favorite brands that are relatively easy to find. Tahini has a tendency to separate, so make sure to stir it really well before using.
- Lemon Juice – Fresh lemon juice is a must for brightening up the flavors of this recipe. Skip the bottled kind.
- Garlic – Youll also want to use fresh garlic for this recipe (avoid powders and jarred stuff). Since its used raw, one clove goes a long way, but you can always add an extra clove, or even roasted garlic, for a more intense flavor.
- Salt – I recommend kosher salt for the best flavor.
Tip: Have leftover tahini? Use it to make a salad dressing, like the one I used on this Sweet Potato, Quinoa, and Kale Salad.
To purée this dip, youll also need a food processor or a high power blender, such as a Vitamix. And a good spatula is super helpful … this silicone spatula is my fave!
HOW TO MAKE HUMMUS | healthy & easy hummus recipe
FAQ
What can I add to bland hummus?
Why does my homemade hummus taste bland?
How do you revive hummus?
Why won t my hummus blend?
What can I add to hummus if it tastes bland?
If your Hummus tastes bland, start by adding more salt. You can also add more lemon juice or garlic, or stir in some fresh herbs, spices, roasted peppers, and more (see below for more tips). What can I mix with Hummus?
Can one eat too much hummus?
While hummus is a healthy and nutritious food, it’s important to remember that it is also high in calories. A 100 gram serving of hummus contains about 166 calories, so it’s important to consume hummus in moderation. Also, over-consumption of hummus can cause flatulence and abdominal discomfort in some people.
Can You thin out hummus with water?
Don’t thin it out with water, use aquafaba IF you’re into smooth hummus, then you know you have to add a certain amount of liquid to get the blades unstuck. And if you’d like it very smooth and a little thinner, then you definitely need to add more liquid. Your first reaction would probably be ‘okay, I’ll just add a cup of water’.
What to do with leftover hummus?
Swap in Different Beans The term “hummus” comes from the Arabic word for chickpea, but that doesn’t mean the Mediterranean dip/spread has to be made exclusively with chickpeas. Any other cooked legume will work in a hummus recipe, making it a great way to use up leftover beans. Check out our Lima Bean Pesto Hummus and Navy Bean Hummus. 5.