Everyone needs a great hummus recipe! Creamy, earthy, utterly addictive.
Made with chickpeas, tahini, lemon, olive oil and garlic, it’s a great standby pantry dip for unexpected guests or midnight munchies! Creamy and smooth, it’s completely incomparable to the thick, sour store bought hummus.
QUICK HUMMUS RECIPE
This humble Middle Eastern staple has gone viral all over the world! If the local corner shop stocks just one type of dip, it’s probably hummus.
I openly admit that there are times when I’ll grab a tub of dip from the supermarket. There is a time and place for making everything from scratch. But for gatherings, keep the stress levels down by using some store bought things and some homemade things.
But put hummus on the “make” side of the list.
There really are some great dips at supermarkets nowadays. Hummus is not and never will be one of them. It’s too sour, it’s too thick, it lacks the signature creaminess of real hummus.
The first time you try homemade hummus will be a game changer. I absolutely swear to you.
And it’s so darn EASY.
I want to tell you that I always make hummus with dried chickpeas that I’ve soaked overnight and cooked until tender but that would be bollocks. The truth is, hummus is the sort of thing I want to make right now and that means grabbing a can of chickpeas. At best, I’ll pressure cook the chickpeas – which means waiting one whole hour. But it’s better than waiting until tomorrow. 😉
There’s only one thing that you may not have in your pantry right now but it’s available at all major supermarkets nowadays here in Australia – tahini.
Tahini is just sesame paste, and if you don’t use it, then it’s not hummus. I’m not saying it won’t be tasty, but it just won’t be hummus. 🙂 It lasts for ages in the pantry, and it’s a great standby for all those Friday evenings when the clock ticks over to 5 pm (4 pm?) and you’re ready to put your feet up with some nibbles and a glass of wine…. (I literally just described what I’ll be doing in 2 hours).
As for how and what to serve with hummus? Well, how about like THIS…. I mean, truly. If there was ever a way to get excited about eating loads and loads of veggies, this would be it!!! Thank you Bon Appetit, for the beautiful inspiration. 🙂
But of course, there’s always the option to stick with the classic – fresh or crispy baked pita bread. I like to cut them up, spray with oil, sprinkle with salt and pepper and bake until crispy. If you want to get a bit fancy, try sprinkling with a bit of dukkah too (it’s a spice mix with seeds that’s sold at supermarkets nowadays).
I make the consistency of my hummus the way it is served in the Middle East which is much looser than the dip you buy in stores. The consistency is more like a very thick ketchup. But it is much thinner than the store bought version.
In the Middle East, it is served spread out on a plate, then you use the back of a spoon to make swirls in it, drizzle over olive oil (which pools in the swirls). Then sprinkle over some reserved chickpeas and a pinch of paprika. One day, try this traditional Hummus with Spiced Lamb – it’s incredible!
My biggest tip is to serve it at room temperature! It makes such a difference, the flavour is better and it’s creamier.
We made it to the end of the week. It’s Friday. Go on. You deserve some end-of-week nibbles and wine!! – Nagi x
More dip recipes
- Guacamole (done right!) or Avocado Hummus Dip
- French Onion Dip (from scratch) OR Retro Soup Mix 2 Minute French Onion Dip
- Hot Corn Dip – you’ll love the flavour in this creamy, bubbly dip!
- Cheese and Bacon Dip
- Spinach Artichoke Dip
- Mexican Queso Dip
- Smoked Salmon Dip (flavour you can’t buy in tubs!)
- See all Dip Recipes
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Hummus
Ingredients
- 400 g / 14 oz canned chickpeas (1 can), drained (reserve liquid and a few chickpeas for garnish) (Dried Chickpeas - Note 1)
- 1/4 cup / 65 ml liquid from the canned chickpeas
- 1 medium garlic clove, minced
- 1/4 cup / 65 ml fresh lemon juice
- 1/2 cup / 125 ml tahini (sesame paste), mixed well before using (Note 2)
- 1/3 cup / 80 ml extra virgin olive oil
- Salt and pepper
Garnish
- Pinch of paprika, more olive oil and reserved chickpeas
Instructions
- Reserve 5 or so chickpeas for garnish.
- Place remaining chickpeas, garlic, lemon, tahini and olive oil in a food processor or blender. Blitz until it becomes a paste.
- Add salt and pepper - if using canned chickpeas, add salt gradually because the saltiness varies from brand to brand. Add reserved liquid from can. Blitz for a couple of minutes until pretty smooth - it won't be 100% smooth.
- Adjust lemon and salt to taste, adjust thickness with more liquid. It should be a soft dropping consistency, like ketchup.
- To serve the traditional way: dollop a big scoop of hummus on a plate or shallow bowl. Use a spoon to spread it and make swirls on the surface. Top with reserved chickpeas, drizzle generously with more olive oil and sprinkle with paprika.
Recipe Notes:
- place chickpeas and liquid straight from the can into a heatproof bowl, cover with cling wrap and microwave on high for 3 minutes. Drain chickpeas then proceed with recipe while the chickpeas are hot. Make the dip looser than you want because hot chickpeas = softer dip which will firm up as it cools. 4. HOW TO SERVE HUMMUS: Traditionally with fresh pita bread. I like to cut it into bite size pieces, spray with oil and sprinkle with salt & pepper then bake until crisp (10 minutes @ 350F/180C). Pictured in the post, I've also sprinkled with dukkah - it mostly sticks on the oil. Also pictured in post is a Crudites platter with hummus - carrots (purple and orange), cucumbers, asparagus, baby lettuce, radish, cauliflower - inspired by this recipe from Bon Appetit. 5. STORING: Keep in an airtight container in the fridge for 3 days - no longer because this has fresh raw garlic in it which can only keep for 3 days max. 6. Nutriton per serving, hummus only, assuming 8 servings.
* Originally published May 2014. Updated with recipe video and tidying up the steps plus extra tip for how to make smoother hummus plus using dried chickpeas.Nutrition Information:
WATCH HOW TO MAKE IT
LIFE OF DOZER
He came to the hairdresser with me the other day when I went to get my usual upkeep done (I live in a very dog friendly neighbourhood!). And he somehow managed to get a splotch of my black hair dye on his face.
That’s PERMANENT hair colouring….
SaveSave
I could eat this all day long Loved the tips re skinning, easy to do. It’s perfect with your falafel recipe, doesn’t last long enough to try with anything else. Thanks
Awesome Cassie!
Hello! This recipe is perfect! I grew up eating hummus from a family owned restaurant in Surry Hills Sydney that absolutely ruined all other hummus for me. This is so close to Abdul’s hummus I nearly cried. Food for me is about memories and love and this took me back nearly 40 years. Smooth, creamy and delicious. The Edgel tip was greatly appreciated. THANK YOU!
Oh that’s so great to hear, I’m happy you loved it Ev!!!
I’ve been making my own Hummus for years from the same recipe but will try yours when I make.my next batch as mine does usually come out a little thicker than I’d like – usually ending up putting more olive oil and chickpea liquid in to get it to the right thickness.
I wiill also try removing the skins ,- have never bothered but maybe I should start doing this. Btw, love your tip for doing this awful job, never thought about doing it in water so they float to the top – ingenious!
The other thing, which for me is a MUST, is 1/2 tsp of cumin powder – just gives it a slight spiciness. I also use a bit more garlic (one large clove or 2 small/medium ones) but that’s just me 🙂
Over the years I’ve tried it numerous times with dried chickpeas, soaked overnight etc and I simply can’t tell the difference between using canned ones so no longer waste time using the dried ones.
I make Hummus almost weekly as it’s my “go to” snack so will definitely try this version next time. 🙂
I’m still trying to perfect the best soaked chickpea hummus, though I reckon using canned is just as good!!
Hi, I’d really like to make this for a gathering on Wednesday, but I know that someone’s allergic to citrus. Is there a sub I can use, or will it be ok without the lemon? Thanks
Sorry, didn’t realise it had sent already!
Hi Beth, you really need the lemon in this recipe, you could possibly sub with a little cider vinegar but it won’t be the same – N x
I really want to cook this for a gathering on Wednesday, but I know someone’s allergic to citrus. Would this work without the lemon juice, or with a sub? Thanks
Lovely hummus recipe, have to agree it’s the best I’ve ever made. Although I confess to using Aldi chickpeas as that’s where we shopped today 🙂
That’s so good to hear Dianne, nothing wrong with Aldi!
This is the best hummus I have ever eaten. Thank you for the recipe.
Nagi, I am LOVING your recipes, literally can’t get enough of them! Sharing them with all of my friends! Only came across your site a few weeks ago and have made fish pie 3 times, salmon patties, lentil curry, choc-chip cookies, healthy biscuit cookies and now hummus! Bravo! Love the way you have a narrative to start, then pictures followed by video (very helpful!) and finally the recipe and beautiful Dozer to give that warm, fuzzy feeling to finish off! I have a couple of questions, is the hummus suitable to freeze and how can I adjust the bitterness? many thanks, Margy (rhymes with Nagi)
Hi Margy, thanks so much for the awesome feedback! Yes you can freeze the hummus, I find that different chickpea brands taste slightly different, adjust the taste with a little extra salt and olive oil ❤️
This is the 3rd recipe of yours that I’ve made over the past week and wow… it’s delicious! Added a bit more garlic (puree from a tube because that’s how I roll!) and will cut back a little on the lemon juice next time (just for my own taste buds). However I will probably never buy Humous ever again. Amazingly creamy and I couldn’t believe the quantity! ❤️
I’m so glad you love it Jill!!
Hi Nagi, any suggestions for turning this recipie into a yummy beetroot humus please?
Hi Cecile, I haven’t developed a recipe for beetroot hummus just yet, but what a great idea! I have made this by adding a small cooked beetroot to the existing recipe and a touch of natural yogurt, tasted great!
If you want an extra smooth humus, first blend tahini with water in a food priocessor gradually adding more water because tahini will get pretty hard in the beginning. Then add garlic and sesoning. Chick peas should be added in the very end and a spoon or so at a time. Try it!
Dry chick peas should be soaked in water with dash of baking soda and washed well before cooking. This will make them extra soft.
I have read this on one website and after trying this have never made humus the old way.
Delicious! My first time making homemade hummus, it was so easy! Whipped up a batch and we ate it with crackers and fresh veggies for an easy healthy lunch! I will definitely be making this again! Only thing I changed was I cheated and used jarred garlic because I was in a hurry.
Delicious! My first time making homemade hummus, it was so easy! Whipped up a batch and we ate it with crackers and fresh veggies for an easy healthy lunch!
Please give a recipe for fallafal an aussie one the American version has to many ingredients and is not authentic also to many steps i learnt how yrs ago from an Indian freind and they were very simple and very tasty great acompament for the hummus
This looks great, looking forward to trying it.
One tip I’ve heard is to put the lemon juice and tahini in the blender first and process until it is nice and whipped. Then add the rest of the ingredients. I reckon it makes the hummus a bit creamier and smoother.
It’s a winner! Easy to remember too. Thanks.