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.
Hummus recipe
Whenever I’m planning gatherings, I like to keep the stress levels down by using a combination of some store bought things and some homemade things for pre dinner nibble platters. I buy cured meats, olives and crackers (though these homemade gourmet crackers are in high demand in my circles).
But I always put hummus on the “make” side of the list.
Though 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).
Be sure to use HULLED tahini, not unhulled. Unhulled tahini is made using sesame seeds, hull and all, which makes the sauce richer but more bitter.
How to serve Hummus
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 – serving with flatbreads, or crispy baked store bought 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).
Using hummus in dishes
Hummus is also a popular sauce options for Middle Eastern wraps such as Shawarma and Doner Kebab. Smear flatbreads with a generous dollop of hummus before piling on the marinated meats and fresh salads!
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
Watch how to make it
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Hummus
Ingredients
- 400g / 14 oz canned chickpeas (1 can) , drained (reserve liquid and a few chickpeas for garnish) (Dried Chickpeas - Note 1)
- 1/4 cup liquid from the canned chickpeas
- 1 medium garlic clove , minced
- 1/4 cup fresh lemon juice
- 1/2 cup tahini, hulled (sesame paste), mixed well before using (Note 2)
- 1/3 cup extra virgin olive oil
- Salt and pepper
Garnish
- Pinch of paprika, more olive oil and reserved chickpeas
Instructions
- Extra smooth optional steps: If you want ultra smooth hummus, do one of the extra Smooth Hummus steps below (I rare bother!).
- Reserve for garnish: Reserve 10 or so chickpeas for garnish.
- Blitz! Place remaining chickpeas, garlic, lemon, tahini and olive oil in a food processor or blender. Blitz until it becomes a paste.
- Season - Add salt and pepper - if using canned chickpeas, add salt gradually because the saltiness varies from brand to brand.
- Thin sauce - Add reserved liquid from can. Blitz for a couple of minutes until smooth - but note you will have tiny little grains in it, it won't be 100% smooth unless you do one of the extra steps below.
- Adjust - Adjust lemon and salt to taste, adjust thickness with more liquid. It should be a soft dropping consistency, like ketchup.
- 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.
Optional- easy ways to make ultra smooth hummus (Note 4)
- Method 1: Drain chickpease, place in large bowl and fill with water. Grab handfuls and rub between your hands submerged in the water - skins will rub off and float to surface. Skim floating skin off, drain and use per recipe.
- Method 2: Tip all contents of can INCLUDING liquid into heatproof bowl. Cover loosely with lid or clingwrap, microwave on high for 3 minutes. Drain then use per recipe (hot chickpeas blitz smoother).
Recipe Notes:
* 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:
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!
-
Smoked Salmon Dip (flavour you can’t buy in tubs!)
-
See all Dip Recipes
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….
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.
My hummus is quite bitter, I think it was the tahini 🙁 will have to try a different tahini or less of it next time
It’s a winner! Easy to remember too. Thanks.
Hi Nagi, I love hummus and can’t wait to make this!!
Can you please tell me which brand food processor you use?
BTW… I’m obsessed with your blog and absolutely love all your recipes… Keep up the amazing job xx
Hi Nagi! Just made this hummus (and your tzatziki and your carrot cake) today! My gummies came out tasting a bit bitter… any idea why but more importantly how can I ‘fix’ it?
I’ve tried store bought hummus and hated it, but decided to give this recipe a go. It is absolutely divine, will be making over and over again!! Thank you!!
That’s great to hear Nikki! So pleased you enjoyed this! N xx
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?
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
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.
YES that’s exactly right! I added these directions in the notes! N xx
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.
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