Everyone needs a great hummus recipe! Made with chickpeas, tahini (it ain’t hummus without 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.
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 (it is thicker though, so more stays on when you dip bread into it). 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.
Oh, and 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
EVERYONE should know how to make a great hummus! I usually make this with canned chickpeas but see notes for using dried (stove or pressure cooker). Quick to make, and completely incomparable to store bought. Don't skip the tahini - it's a must for hummus. And see notes for EXTRA SMOOTH hummus tips! Recipe VIDEO below.
- 400 g / 14 oz canned chickpeas (1 can), drained (reserve liquid and a few chickpeas for garnish) (Dried Chickpeas - Note 1)
- 2 - 3 tbsp liquid from the canned chickpeas
- 1 medium garlic clove, minced
- 1/4 cup / 65 ml fresh lemon juice
- 1/4 cup / 65 ml tahini (sesame paste), mixed well before using (Note 2)
- 1/4 cup / 65 ml extra virgin olive oil
- Salt and pepper
- Pinch of paprika, more olive oil and reserved chickpeas
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Reserve 5 or so chickpeas for garnish.
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Place remaining chickpeas, garlic, lemon, tahini and olive oil in a food processor or blender. Blitz until it becomes a paste.
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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.
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Adjust lemon and salt to taste, adjust thickness with more liquid. It should be a soft dropping consistency, like ketchup.
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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.
1. I make hummus most frequently using canned chickpeas because when I want it, I want it NOW!! I've found the best brand is Edgell's - they make the smoothest hummus.
To use DRIED CHICKPEAS, use just a touch under 1 cup of dried chickpeas (160g / 5.5 oz) - once cooked it will be around 400g/14 oz (i.e. 1 can of chickpeas). STOVE: soak overnight in lots of water. Pick out anything that doesn't look like chickpeas that floats to the surface. Place in a saucepan with 3 cups of water and simmer on medium for 40 - 50 minutes (depends on chickpea size) until they are very soft. Skim off any skin that floats to the surface. Reserve some cooking liquid to thin the dip as required, drain the rest and proceed with recipe.
PRESSURE COOKER: No soaking required, cover with 3 cups of water and cook 50 minutes on high. Some chickpeas may break because they are so soft - that's totally fine, it means a smoother dip!
2. TAHINI is a sesame paste and is sold in all major supermarkets nowadays. Some brands have a tendency to separate quite easily so you end up with thick sludge at the bottom and oil / liquid on the surface. MIX WELL before use! It keeps for ages - months and months - in the pantry (not required to be refrigerated).
Other things to use Tahini for: more hummus, stir through yoghurt with garlic and squeeze of lemon + salt and pepper = quick fabulous dip or sauce or spread. Especially terrific with all things Middle Eastern (see all my recipes here).
3. EXTRA SMOOTH HUMMUS using canned chickpeas: I use Edgell's chickpeas (I'm in Australia) which I find makes a great smooth hummus without using extra steps (pictured in post). And here are 2 more tips for making extra smooth hummus:
- take the skins off the chickpeas. Place them in a bowl, cover with water than lightly rub the chickpeas in your hands then the skins will float the surface. Skim off skins, drain chickpeas and proceed with recipe; and
- 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.
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….
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Hi Nagi, I have a confusion. Is the recipe for 400 gms of drained (in case of can)/cooked (in case of dried ones) chickpeas or 400gms tin which has a net drained weight of 240gms chickpeas?
Hi Moumita! In all honesty, I thought a 400g can of chickpeas was the DRAINED weight, that’s what it says on the can??? 🙂 N xx
The epicure organic canned chickpeas I am using says –
Net weight (chickpeas and water) : 400gms
Net drained weight : 240gms
So I got confused.
Anyway, thanks for responding! 🙂
OMG! Mine says that too… I feel ripped off! Is that the same for every can, I wonder???
I think it is pretty standard, mine says the same!
Great recipe, just made it, with a little extra added garlic for my taste x
Glad you enjoyed it Rakhel! (Still feel ripped off though – all these years! I trusted the cans, never drained then weighed! 😂)
Hi Nagi, have never attempted homemade hummus before but inspired after watching the video! What are your thoughts on using the Chinese sesame paste in my pantry instead of tahini? Thanks!
it’s fine! I’ve tried it!! 🙂 N x
Delicious !! Probably best hummus I have ever made. My fiancé is middle eastern and highly approved 🙂 I have tried MANY other recipes including zahav’s and this came out better !
So pleased to hear that Jasmine! Thanks for letting me know! N x
I have had some chickpeas and tahini in the pantry for a few weeks with the intention of making this but hadn’t got round to it, oh my goodness what took me so long. The BEST hummus I’ve ever had. Super creamy and not too tart. I can now put this on my list of amazing Nagi recipes, thanks for the inspiration 🙂
Terrific to hear Fran!! So glad you enjoyed this, thanks for letting me know! N x ❤️
I made it and it was excellent!!! Wish I could share the picture😬
That’s so great to hear Sonia! I’m so pleased you enjoyed this, thanks for taking the time to let me know! N x
Hi Nagi,
The only thing I do different is add another clove of garlic to the base hummus, and I leave out the liquid from the peas. I love the smoked paprika, but you must also try Harissa, or Za’atar (I use Lebanese), if you haven’t already. And, well, I also replace the lemon with lime, a bit of Aji-Mirin (cuts that limey tart a bit), and a bunch of cilantro. Can you tell I have been working on my hummus? 😀
I have so many recipes of your on my fridge I need more magnets…and a tread mill. Hahaha!
Thank you Nagi. 🙂
Oooh! I love all sorts of flavour additions in my hummus, I use Harissa and Zaatar too! Love the thought of my recipes on your fridge, SO COOL!
Have been loving your recipes Nagi. Last night I made your slow cooker turkey breast for a family dinner and it was amazingly moist and tasty (and allowed all oven space for roast veges). I have saved quite a few other recipes to eventually try and would just like to thank you for the way you format your recipes in the print mode. I always read them on my iPad and screen capture them for printing. They usually fit beautifully onto one page. (This is another to keep with my ‘to make’ file).
That’s so wonderful to hear!! Thanks for letting me know Marilyn – N x ❤️
I prefer using sumaki instead of paprika. It has a lemon taste.
Oooh YES to Sumac! Thank you for that great tip! N xx
Do you have the recipe for the breads in the pictures? They look delicious.
Hi Laura!! I popped it in the notes 🙂 N x
Love making my own Hummus but to make sure I get it really smooth I peel the chickpeas!!! 😂 Yes I do! And I do think it is more creamy. Does sound crazy doesn’t it?
I’ve read about this tip a number of times! Do you peel them one by one? The tip I’ve seen for speeding this step up is to dump the can of chickpeas, liquid and all, into a bowl and to rub them lightly between your hands to release the skins. And since the skins remain floating at the top, it’s easy to skim them away.
Hi Mo, I always peel my (canned) chickpeas for hummus, it’s just so much smoother. And yes, I use the water-bowl method, even though I drain the can first. Once under water, you just simply rub the chickpeas between your fingers and skim off the skins that float to the top. It takes one minute and makes all the difference in the world. No need to peel them individually. And I always use cumin as an additional spice.
YES that’s exactly right! I added these directions in the notes! N xx
No it’s not crazy at all!!! It’s absolutely right – and in fact I forgot to add it into my Extra Smooth tip, now added! N xx
Well, I just hate to tell you but I have been making this for some three decades to use instead of butter on toast, wraps etc . . . never mind dips for friends 🙂 ! One can ‘tart’ it up with any number of other herbs and spices . . . Think how healthy both chickpeas and tahini are and how fast this is to prep. How tasty!!! Yes, when I have a full workday in my home office dried chickpeas go in the pot, the kitchen being a convenient 15 metres away from my desk, but otherwise a tin of well washed chickpeas will do . . . and, yes, there is a pack of Lurpak in the fridge also 🙂 ! A beauty spot on the hound: a fun change for a day or two . . .
I am SO GLAD to hear that you spread humus on your morning toast too!!! 😂 N x
Hi Nagi, Just reading through this recipe I’m wondering in (Note 3) what do you mean by “going wrap” or is that supposed to be Cling Wrap. lol
By-the-way I’m going to try this one this weekend as we’ve friends coming for a BBQ and was supposed to be for a dip in our new swimming pool, but with our weather now I don’t think so. Oh well! all the more time to have your Hummus and chips with that glass of wine.
😂 CLING wrap!!! New pool? Oooh, jealous! I really want a pool – I have visions to leisurely doing laps with Dozer. #dreaming
Nagi, me being a retired swimming instructor I’d love to have room for a “lap pool” but as you would know not too many burb residence have room for one unless swimming against the jet-pressure. We’re HAPPY at our age to have a “pool” to share with family and friends. Dozer would be happy to get into any water I’m sure. The Hummus turn out “fabulous” anyway and we had a wonderful day with our friends.
He drinks SO MUCH chlorine whenever he swims in pools!! I am dying to move to a house with a pool. It’s my dream!
Our pool is a “salt-water” pool, better for buoyancy, but Dozer wouldn’t have any problems there.
Lovely easy recipe. Thanks for the tip on pressure cooking the dried chick peas!!! Who would have thought…
Love Dozers photo, what a gentle face. Harry gets lipstick kisses left on his blond head!
LIPSTICK KISSES!!!! I LOVE THAT!! 💄💄💄
Hi Nagi, I thank you for your recipes. I have have been trying many of them and with great success. I especially love that your recipes are very do- able, family friendly and the notes that you include are invaluable. I can’t wait to try the hummus recipe. I was wandering though if you could recommend a brand for the tahini and possible where I can get it as the tahini I buy does separate and becomes very hard to use. Thanks
Hi Manal! I hear you 🙂 And sometimes it is so bad, it’s like trying to mix concrete!!! Are you in Australia? I like this one from Harris Farms – > https://www.harrisfarm.com.au/products/melissa-tahini The separation isn’t as bad as others – like the ones from supermarkets. 🙂 N x
Thank you!
Nagi, this is delicious. I recently discovered that I like hummus after trying it at a pita restaurant. I made some “chips” with pita bread, but yours in the picture look better.
P.S. I LOVE that you add Dozer to your posts!
WHOOT! So happy to hear you enjoyed this – and that you love seeing Dozer! N x ❤️
Hi Nagi! Confession…I have never made hummus. I can see the “what” look on your face. I’m not sure is tahini paste is even in stores here, what section is it in at your stores? I do buy hummus but toast pita breads rather than buying pita chips (they are way to crispy). And I also like it topped with roasted red pepper. Dozer got a beauty spot!
I looked all over my local grocery store and couldn’t find Tahini. With the help of three store employees, finally found it by the peanut butter.
I love that you went hunting for tahini!!! N x ❤️
Check your emails Dorothy… 😈
Lovely and yummy! Just made it. Thank you for the recipe and the tips about thickness and being room temperature.
Oooh! I’m so pleased you enjoyed it Danya, thanks for letting me know! N xx ❤️