How to Make Hummus from Scratch | The Mediterranean Dish. BEST hummus recipe you will find! A few tricks and a video tutorial takes you through how to make the best, thick, smooth, rich, and ultra cream hummus you will find. Vegan. Gluten free. This hummus dip is a must try from #hummus #hummusrecipe #dip #hummusdip #veganrecipes #glutenfreerecipes #mediterraneandiet #mediterraneanrecipes #middleeasternrecipes

How to Make Hummus: Classic Hummus Recipe

  • Author: The Mediterranean Dish
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 minutes
  • Yield: serves up to 8 people


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
  • Sumac


  1. Add chickpeas and minced garlic to the bowl of a food processor. Puree until a smooth, powder-like mixture forms.
  2. 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.
  3. 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.


  1. 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.
  2. If using canned chickpeas, make sure they are drained and rinsed.
  3. 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.
  4. 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
  5. 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! 
  • Category: Appetizers
  • Method: Food processor or blender
  • Cuisine: Middle Eastern

Keywords: how to make hummus, hummus recipe