I am spilling all my secrets for how to make hummus. No shortcuts. No extra flavors. This right here is the BEST classic homemade hummus recipe. (Be sure to see the video tutorial below)
What is hummus?
Most everyone knows hummus. It’s the quintessential Middle Eastern dip, the star of which is chickpeas. And in my opinion, no mezze is complete without a bowl of creamy hummus and some warm pita!
Classic Homemade Hummus recipe
There are four main ingredients that make this hummus recipe: chickpeas, tahini (sesame paste), lemon juice, and a little fresh garlic.
Tips for how to make hummus
(and be sure to see the video below)
Although the list of ingredients is short and predictable, not all hummus recipes are created equal. It goes without saying, hummus kinda begins and ends with quality chickpeas. If you can, use dry chickpeas (they will require soaking overnight, then cooking for 2 hours or so). In a pinch, quality canned chickpeas will work (I prefer organic, no-salt-added.)
And for extra smooth, creamy hummus, I have three tips for you:
- Remove the chickpeas skins. I don’t always do this step (case in point, this roasted red pepper hummus). But it really does make a difference. Easiest way to remove the skins is by placing cooked (or canned chickpeas) in hot water and adding about 1 ½ teaspoon of baking soda. Let it soak for 15 minutes or so, then rinse chickpeas under cold water and rub the skins off.
- Add ice cubes as hummus mixture blends. This is a trick I learned from my mother-in-law who is a master of the Levant kitchen. The ice cubes help in whipping the hummus into a creamier texture–kinda like freshly churned ice-cream.
- Let the hummus mixture blend for a good 4 to 5 minutes. Test, and if needed, add a tiny bit of hot water through the opener of the food processor as it’s running to help continue to smooth the hummus even more (I don’t typically need to add hot water).
Aside from how simple and delicious hummus is, it is a wholesome protein-packed dip and really one of the healthiest, most satisfying snacks one can have. All you need is a few favorite veggies and some warm pita to serve.
A Huffington Post article gives 10 reasons we should eat more hummus. Wouldn’t you eat more hummus if you knew that it will help you manage your weight and even prevent certain cancers?!
Watch How I make this Hummus Recipe
How to make hummus the traditional way. No fuss. No extra flavors added. Just a plain, classic homemade hummus recipe. And a couple of tricks will ensure you achieve the best hummus ever–thick, smooth, rich, and ultra creamy. Be sure to see the video tutorial as well.
- 3 cups (200 grams) cooked chickpeas, peeled (from 1 to 1 1/4 cup dry chickpeas or from quality canned chickpeas. See recipe notes for more instructions on cooking and peeling chickpeas)
- 1 to 2 garlic cloves, minced
- 3 to 4 ice cubes
- 1/3 cup (79 grams) tahini paste
- ½ tsp kosher salt
- Juice of 1 lemon
- Hot water (if needed)
- Early Harvest Greek extra virgin olive oil
- Add chickpeas and minced garlic to the bowl of a food processor. Puree until a smooth, powder-like mixture forms.
- While processor is running, add ice cubes, tahini, salt, and lemon juice. Blend for about 4 minutes or so. Check, and if the consistency is too thick still, run processor and slowly add a little hot water. Blend until you reach desired silky smooth consistency.
- Spread in a serving bowl and add a generous drizzle of Early Harvest EVOO. Add a few chickpeas to the middle, if you like. Sprinkle sumac on top. Enjoy with warm pita wedges and your favorite veggies.
- To cook dry chickpeas: soak chickpeas in plenty of water overnight (water needs to be at least doubled the volume of chickpeas). When ready, drain chickpeas and place them in a medium-sized heavy cooking pot. Cover with water by about 2 inches. Bring to a boil, then reduce heat and simmer for 1 1/2 to 2 hours.
- If using canned chickpeas, make sure they are drained and rinsed.
- To peel chickpeas (cooked or from a can): cover cooked chickpeas in hot water and add 1 1/2 tsp baking soda. Take a handful of chickpeas and rub under running water to remove the skins. Place peeled chickpeas in a bowl.
- I used to add 1 to 2 tbsp Greek yogurt to hummus to also add some creaminess, but with this recipe (and tips mentioned above) this is not needed
- Recommended for this recipe: the best way to finish this hummus is with a generous drizzle of our excellent Early Harvest Greek extra virgin olive oil and a few sprinkles of sumac. Find Early Harvest EVOO here; find Sumac here. SAVE! Try our Greek extra virgin olive oil bundle! Try our Ultimate Mediterranean Spice Bundle!
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*Note this post has been revised and republished for the benefit of our readers.
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