My favorite hummus recipe! With a few simple tricks, you can make creamy, smooth homemade hummus, and yes, it’s better than store-bought.
Want the dreamiest, smoothest hummus ever? The secret isn’t fancy ingredients—it’s all in the order! First, whip up tahini and lemon juice in your food processor for a fluffy, creamy base. Then, blend in the rest of the ingredients. You won’t believe how light it gets—check out our video to see for yourself!
This recipe is a keeper—our family’s been making it for years! So many readers swear it’s their FOREVER hummus recipe. If you love amazing flavor and super-smooth hummus, you’ve got to try this.
Hummus is a delicious spread or dip made from chickpeas, tahini, lemon, and spices. It is a popular dish in the Middle East and the Mediterranean. You can find store-bought versions in the United States, but you should skip those and make your own. Let me show you how.
In addition to the ingredients above, you can customize your hummus with even more flavor! I love blending in roasted red peppers for red pepper hummus, but olives, pine nuts, roasted garlic, and extra spices are also great options. You can also add ingredients to the top of hummus, like in this spiced beef and feta hummus. And while it isn’t hummus, baba ganoush is similar, but swaps chickpeas for roasted eggplant.
How to Make Hummus from Scratch
The secret to the best hummus? It’s all about the order! Seriously, this simple trick makes a huge difference.
Tahini and lemon juice go in first. Then, before you add anything else, turn on the food processor and let it run for a minute or two. See the photos below? In the first photo, I’m pouring tahini into a clean food processor.
After a minute of being whirled, whipped, and creamed in the food processor, it turns into the paste you see in the following . It’s lighter in color and much thicker.
Now, we can add the remaining hummus ingredients, but make sure you stand back and let that food processor run.
I also like adding the chickpeas in two batches and processing the first batch for a minute before following up with the rest.
Do You Need to Peel the Chickpeas?
Technically, no. You’ll still get great hummus without peeling the chickpeas. But if you want the absolute silkiest texture, peeling does make a difference. It takes about 10 minutes to peel a can of chickpeas.
We tested it! We made hummus both ways – with peeled and unpeeled chickpeas (see the photo below). The peeled version (left) made for a slightly smoother hummus, but the difference wasn’t huge.
The verdict: It’s up to you! If you have extra time, peeling makes a subtle difference. If not, your hummus will still be delicious.
What is the primary ingredient of hummus
FAQ
What is the main ingredients of hummus?
Which of the following is the main ingredient of hummus?
What is the composition of hummus?
What is authentic hummus made from?
What are the ingredients in hummus?
The primary ingredients are chickpeas, tahini and olive oil, along with garlic, lemon juice and often ground cumin for flavor. With fiber and protein, hummus is a healthy appetizer or snack, perfect for serving with fresh vegetables or pita bread for dipping. It also makes a great sandwich spread!
What is Hummus made of?
Hummus is a staple of Middle Eastern cuisine consisting of chickpeas, tahini, lemon, garlic, salt, and water. It’s traditionally served as a dip with pita bread. In modern global cuisine, hummus is a popular spread for crackers, vegetables, sandwiches, flatbread, and artisan bread. It requires only 6 everyday ingredients.
How to make homemade hummus?
The key ingredients for any hummus are chickpeas and tahini, which is a paste made from sesame seeds. From there, your homemade hummus can be made with any number of ingredients. The classic flavorings are garlic, olive oil, and lemon juice. Of course, you can add additional flavorings like roasted red peppers, pine nuts, and more.
What is traditional hummus?
Traditional hummus combines just a few simple ingredients for a silky smooth and slightly nutty dip. Hummus is a dish traditional in the eastern Mediterranean region including Greece and many parts of the Middle East and North Africa.