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:
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….
Manal says
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
Nagi says
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
Manal says
Thank you!
CindyH says
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!
Nagi says
WHOOT! So happy to hear you enjoyed this – and that you love seeing Dozer! N x ❤️
Dorothy Dunton says
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!
Nagi says
Check your emails Dorothy… 😈
CindyH says
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.
Nagi says
I love that you went hunting for tahini!!! N x ❤️
Danya Shegoleff says
Lovely and yummy! Just made it. Thank you for the recipe and the tips about thickness and being room temperature.
Nagi says
Oooh! I’m so pleased you enjoyed it Danya, thanks for letting me know! N xx ❤️
Jasline (Foodie Baker) says
I’m lucky I’m staying in the middle east now so I can get my hummus fix really easily. Definitely have to keep this recipe so I can make it once I move back home!
Nagi says
You’re SO LUCKY!!!!
Kat says
Dozer does a Cindy Crawford mole!!
Nagi says
😂 Kind of fitting, he struts around the house like he’s on a cat walk
Marcia says
Quick question: At what temperature and for how long do you bake the pita chips? They look as delicious as the hummus, both of which I’m definitely trying. I totally agree with you about store-bought hummus, but have just been too lazy to try making my own. This post has convinced me to remedy that! Thanks Nagi.
Love Dozer’s beauty spot!
Nagi says
Hi Marcia! Thanks for the question, I’ll pop the directions in the notes for the pita crisps. 🙂 And Dozer loves his beauty spot too!! 😂
Dahn says
I agree Nagi, nothing beats a homemade hummus. I can never find a store brand that I like better than homemade!
I don’t think that the hair color is bothering Dozer 🙂
Nagi says
He seems to be flaunting his new beauty spot….
Pam Kozlow says
Love hummus but would like to know how long can you keep tahini once opened in the fridge?
Thank you
Pam
Nagi says
Hi Pam! Thank you for the question, I will update the notes 🙂 Tahini is not required to be kept in the fridge, and it lasts for ages in the pantry. A year? Certainly months and months! N x
Pam says
Thank you!
Ann says
Hi Nargi, was bollocks, a typo…..
Ann says
No not at all, made me laugh, such honesty is engaging. Keep doing what your doing. Bon Appetit
Nagi says
😂
Nagi says
Nope…. Hope i didn’t offend you!!! 😂 N x ❤️
Katharine says
Have you ever tried taking the skin off the chickpeas? A faff but the result is extra creamy Hummus!!
Love your recipes and your wonderful Dozer…..
Nagi says
Gahhh, thank you for the reminder! I meant to add that into the notes! 🙂 N xx
Catherine says
Oh wow! what beautiful pictures!!!! I need to make this!! Thank you <3
Nagi says
Thank you Catherine! Hope you had a great weekend! N xx ❤️
Naomi says
I can’t wait to try this! I am embarrassed to say that I have never had anything other than store bought hummus. I thought it was good, but I am sure this will be so much better. I always liked the hummus with roasted red peppers swirled over the top. Guess I will add that to mine when I make this. Now I just need to buy some tahini.
Dozer! Haha! Looks like he has a big mole on his face from the hair dye. He is just the cutest!
Nagi says
Gosh there’s nothing embarrassing about that at all! 🙂 Though once you get tahini in your pantry, I bet you never buy hummus again!! 🙂 N xx
Marisa Franca @ All Our Way says
Awww!!! That looks like a beauty mark!! Ooooh la la!! Now as far as your veggie platter and hummus go –WOW!! I could munch on that all day!! YUM!!
Nagi says
Cindy Crawford, eat your heart out!!! 😂
Sylvana says
I’m Australian (ie an emigre when I was 6). Currently living in Europe and am missing Oz soooooo very much but your blog and recipes reduce the home sickness. I just love your enthusiasm and that’s why every recipe of yours I’ve tried has been successful even if ingredients are not always available here. Thank you Nagi and keep that gorgeous smile
Nagi says
Aww thanks Sylvana, that’s such a lovely message to receive!! Do you get home often? 🙂 N x
Barbara says
I love all your recipes! The hummus and your description of a perfect Friday night sounds exactly what I am going to do tonight, including the wine…. I have one tip for extra-creamy, extra-smooth hummus as alternative to your tip of microwaving them: I also use canned chickpeas, but after draining, I put them in a large bowl filled with water and rub them gently between my fingers. This removes the skins, which float to the top and can be easily removed. That totally transforms the hummus, as it makes it soooo much smoother and it really takes no time at all. Alternatively, if you don’t want to use the bowl with water, simply ‘pinch’ the chickpeas between two fingers. The skins are easily removed and it makes all the difference in the world!
Nagi says
BARBARA!!! Thank you for the reminder! I meant to add that in the notes. You rock! N xx ❤️
Tamarra says
Love hummus, people think it’s fancy when you’ve made it yourself but I love the fact it’s sooo easy!!!! Canned chickpeas are a cupboard staple for that exact reason! And I am lazy I even just use the hand stick blender, because I hate washing up the food processor!!!!! It’s a bit more rustic, but still delicious.
Nagi says
OMG THAT’S GENIUS! I AM TOTALLY TRYING THAT!!
Tamarra says
I blend the tahini, salt, olive oil and lemon juice first then add the chick peas, because once the chick peas are in it gets very thick very quickly, (and no one likes to eat a chunk of garlic!!) it’s a game changer for washing up afterwards!!!! The stick blender is my most used kitchen appliance. Have you ever tried stick blender mayonnaise? You’ll never want to buy it again, promise. My $500 breville food processor is trumped by my $80 stick blender. Sad but true….
Nagi says
That’s so interesting! I will give it a go, thanks for the tip! YES I’ve tried blender mayo, it changed my life! N x
Gill Johnson says
Fabulous??so easy & better than shop bought! Your recipes are amazing, my go to website every time.
Nagi says
I’m so pleased to hear you enjoyed this Gill! Thank you for letting me know!!! 🙂 N xx
Runa says
Another winner Nagi and very versatile base to add whatever else you might fancy.
Nagi says
Thanks Runa!! So glad you enjoyed it! N xx
Penny says
I’ve never made home-made hummus, but I’m planning on making your entire Arabian Feast for a dinner party. Do you need a food processor to blend the chickpeas, or can it be made in a blender?
Nagi says
Hi Penny! I use a food processor but it works perfectly in a blender 🙂 Just takes a bit more effort to scoop out. N x