The short answer: This hummus recipe blends one 15-ounce can of chickpeas with ¼ cup of tahini, 3 tablespoons of lemon juice, 1 garlic clove, salt and a few spoonfuls of ice water. It takes about 10 minutes in a food processor and makes roughly 1½ cups. Whip the tahini and lemon first, then add the chickpeas, and you get a smooth, creamy homemade hummus.
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Prep time: 15 minCook time: 20 minTotal time: 35 minServings: 12 to 16 servings
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I love cooking, and a bowl of homemade hummus is one of the easiest things to set out when people come over.
Hummus ingredients
| Ingredient | Amount |
|---|---|
| Chickpeas, drained (save the liquid) | 1 can (15 ounces) |
| Tahini, well stirred | ¼ cup |
| Fresh lemon juice | 3 tablespoons |
| Garlic clove | 1 small, or ½ for milder |
| Ground cumin | ¼ teaspoon |
| Salt | ½ teaspoon, to taste |
| Ice water or chickpea liquid | 2 to 4 tablespoons |
| Extra-virgin olive oil for serving | 1 to 2 tablespoons |
| Paprika or sumac for garnish | a pinch |
How to make hummus
- Optional: soften the chickpeas. Simmer them 15 to 20 minutes in water with a pinch of baking soda, then drain.
- Whip the tahini. Blend the tahini and lemon juice for about 1 minute, until thick and pale.
- Add garlic, cumin and salt. Blend 30 seconds and scrape the bowl.
- Add the chickpeas. Process 2 to 3 minutes, scraping down once.
- Stream in ice water a spoonful at a time until it turns smooth and creamy.
- Taste and adjust with more lemon, salt or water.
- Serve in a shallow bowl with a swirl, olive oil and paprika.
10 hummus flavor ideas
| Flavor | Add to one batch |
|---|---|
| Roasted red pepper | ½ cup jarred roasted peppers, patted dry |
| Roasted garlic | 1 whole roasted head instead of raw garlic |
| Lemon herb | Extra zest plus parsley and dill |
| Spicy jalapeño | 1 seeded jalapeño and a handful of cilantro |
| Sun-dried tomato | ¼ cup oil-packed sun-dried tomatoes |
| Pesto | 2 tablespoons basil pesto swirled on top |
| Beet | 1 small cooked beet for a bright pink dip |
| Everything bagel | Top with everything bagel seasoning |
| Buffalo | 2 tablespoons hot sauce, topped with green onion |
| Chocolate dessert hummus | Skip garlic, add cocoa, maple syrup and vanilla |
What to serve with hummus
| Type | Ideas |
|---|---|
| Vegetables | Carrots, cucumber, bell pepper strips, snap peas, cherry tomatoes |
| Breads | Warm pita, pita chips, naan, crackers, toasted baguette |
| Meals | Wraps, grain bowls, falafel plates, sandwich spread |
| Party boards | Olives, feta, grapes, nuts and sliced cheese |
Building a bigger spread? See our easy appetizers, our healthy snacks and our Christmas party food lists.
Hummus from dried chickpeas
Dried chickpeas cost less per batch and give the creamiest result. Soak 1 cup of dried chickpeas overnight in plenty of water. Drain them, cover with fresh water, add ½ teaspoon of baking soda and simmer 45 to 60 minutes, until they mash easily between your fingers. One cup of dried chickpeas makes about 2½ to 3 cups cooked, enough for two batches of this hummus recipe. Freeze the extra cooked chickpeas in 1½-cup bags for next time.
Make-ahead hummus for a party
Hummus is one of the best make-ahead party dips because the flavor gets better overnight. Make it up to 2 days early and keep it covered in the refrigerator. Before guests arrive, let it sit out for 15 minutes, stir in a spoonful of water to loosen it, and add the olive oil and garnish right before serving. Cut the vegetables the day before and store them in sealed containers with a damp paper towel so they stay crisp. For a cool yogurt-based sauce to serve on the side, make homemade tzatziki sauce and keep it separate until serving.
Common hummus mistakes
- Adding everything at once. Whipping the tahini and lemon first is the secret to fluffy hummus.
- Using warm water. Ice water makes hummus lighter and creamier.
- Stopping too soon. Keep blending a full 3 to 4 minutes.
- Bitter tahini. Taste it before you use it. Old tahini makes the whole batch bitter.
- Too much raw garlic. Start with one small clove. Garlic gets stronger overnight.
- Skipping the salt. Chickpeas are bland and need seasoning.
How long hummus keeps and allergy notes
- Refrigerator: keep homemade hummus covered and cold for 4 to 6 days. The FoodSafety.gov cold storage charts are a handy reference for dips and leftovers.
- Freezer: freeze up to about 4 months, then thaw in the refrigerator.
- On a party table: don't leave it out more than 2 hours.
- Sesame: tahini is sesame paste. The FDA lists sesame among the major food allergens in its food allergy guide, so label hummus when guests have allergies.
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Serve it with warm homemade pita bread that puffs into pockets in a hot oven. It's also great spooned into homemade chicken shawarma wraps.
Frequently asked questions
What is the easiest hummus recipe? The easiest hummus recipe blends one 15-ounce can of chickpeas with ¼ cup tahini, 3 tablespoons lemon juice, 1 garlic clove, salt and 2 to 4 tablespoons of ice water. It takes about 10 minutes in a food processor.
How do you make hummus extra smooth? Blend the tahini and lemon juice first until whipped, then add the chickpeas and ice water slowly. Simmering canned chickpeas for 15 to 20 minutes with a pinch of baking soda softens them even more.
Do I have to peel chickpeas for hummus? No, peeling chickpeas is optional. It makes the smoothest hummus, but simmering the chickpeas briefly and blending for 3 to 4 minutes gets close without peeling each one.
Can I make hummus without tahini? Yes, you can make hummus without tahini by using Greek yogurt, extra olive oil or a smooth nut or seed butter instead. The flavor will be milder, so add a little more lemon and salt.
Can I make hummus in a blender? Yes, a high-speed blender makes very smooth hummus. Add the liquids first and use the tamper, since a blender needs a little more water than a food processor to keep moving.
How long does homemade hummus last in the fridge? Homemade hummus keeps about 4 to 6 days in a covered container in the refrigerator. Keep it cold, use a clean spoon each time, and throw it out if it smells sour or grows mold.
Can you freeze hummus? Yes, hummus freezes for about 4 months. Leave a little room in the container, thaw it overnight in the refrigerator, and stir in a splash of olive oil to bring back the texture.
Why is my hummus bitter? Bitter hummus usually comes from old or low-quality tahini or too much raw garlic. Taste your tahini first, use fresh lemon juice and balance it with a bit more salt.
Is hummus healthy? Hummus can be a nourishing snack because chickpeas bring plant protein and fiber. Portions matter, so pair 2 to 4 tablespoons with vegetables instead of eating it straight from a big bowl of chips.
Is hummus safe for people with sesame allergies? Traditional hummus is not safe for sesame allergies because tahini is made from sesame seeds. Make a tahini-free version and label it clearly when you serve guests.
How much hummus do I need for a party? Plan about ¼ cup of hummus per guest when it is one of several appetizers. A double batch of this hummus recipe serves about 12 to 16 people with vegetables and pita.
How can I plan party snacks and a grocery list around hummus? The Meal Planner & Grocery List ($3.99) from HomeBase Paper Co. lets you plan the snack menu and list every chickpea can, lemon and vegetable on one page. That keeps a party tray from turning into extra trips to the store.
Sources
- FDA: Food allergies, what you need to know fda.gov
- FoodSafety.gov: Cold food storage charts foodsafety.gov