Easy Homemade Hummus

This Homemade Hummus couldn’t be easier if it tried! Just plonk everything in a food processor and you’re on your way. One condition – there must be tahini!

Homemade Hummus

Ahhhh Hummus, how you enlighten my life. Smoothy and creamy, nutty and well, quite frankly the driving force behind my increasing waistline. But damn you’re tasty. Hummus is one of the quickest, easiest and most delicious dips you can make. Here’s what you’ll need:

Homemade Hummus Ingredients

• Chickpeas
• Tahini
• Lemon Juice
• Garlic
• Cumin
• Extra Virgin Olive Oil

Tahini is what gives that classic ‘hummus’ taste. It offers a gorgeous nutty body to the dip and offers a really creamy texture. By itself? Not so nice. But blended through chickpeas? Oh gimme.

What can I use as a substitute for tahini in hummus?

First of all, I highly recommend using tahini both for texture and flavour purposes. You can make hummus without tahini, but personally I feel it slightly lacks. To keep the flavour of tahini you can add sesame seeds. To keep the thickening texture you could add nut butters such as cashew (mellow taste, some recipes suggest peanut butter but I find it too overpowering). But again, go for tahini if you can!

How to make Hummus

Hummus truly is as easy as chucking everything in a food processor and blitzing until smooth.

Tips for making hummus in a food processor

• Chickpea Brine – Keep the chickpea brine from the can to thin out the hummus as it blends!
• Smooth and Fluffy – Don’t be afraid to keep the motor running for 5mins! This gets rid of all the tiny lumps.
• Canned Chickpeas – Canned chickpeas work fab because they’re nice and soft. If you’ve only got dry, just soak them before adding to the food processor.

Can you make hummus without a food processor?

You sure can! I have actually done it in the past and doesn’t turn out too shabby. In all instances I do recommend peeling the chickpeas if you have the time/patience. None of the below method break down the chickpea skin over effectively.

How to make Hummus without a blender

1. Microwave – Pop your chickpeas in the microwave for 2-3mins until soft, then simply mash with a fork with your other ingredients.
2. Pestle and Mortar – Slightly more labour intensive, but still does the trick!
3. Potato masher – Stick your chickpeas in a saucepan to give yourself some stability, the mash them to the high heavens.

How to serve Hummus

First things first, I always recommend serving hummus at room temp. Never tastes quite right straight out the fridge, and is often too firm. When it comes to garnishing hummus, here’s what I go for when making classic hummus:

Hummus Garnish

• A few extra Chickpeas
• Drizzle of Extra Virgin Olive Oil
• Pinch of Paprika
• Pinch of Parsley

I highly recommend the extra drizzle of oil, but the others are definitely optional.

What to serve with hummus?

• Pita Chips
• Tortilla Chips
• Chicken Tenders
• Potato Wedges
• Peppers, Carrots or Veg of choice!

How to store hummus

Pop in an airtight container and throw straight in the fridge. I keep it in there for 4-5days (longer at your discretion). You can also freeze hummus, just thaw in the fridge overnight and serve at room temp.

Aaaaaaaaand I think that’s all my hummus knowledge leaked to you now 🤣 If you love the sound of this classic homemade hummus you should totally check out my other hummus recipes!

Different Hummus Recipes

• Caramelized Onion Hummus (pictured above)
• Peri Peri Hummus
• Sun Dried Tomato Hummus
• Roasted Beetroot and Feta Hummus (pictured below)

Other Easy Appetizer dips

• Creamy Avocado Dip
• Sour Cream and Chive Dip
• Homemade Fresh Salsa
• Blue Cheese Dip

Alrighty, let’s tuck into this homemade hummus recipe shall we!?

How to make Classic Hummus (Full Recipe & Video)

5 from 10 votes

Easy Homemade Hummus

By: Chris Collins

This Homemade Hummus couldn't be easier if it tried! Just plonk everything in a food processor and you're on your way. One condition - there must be tahini!

Prep: 10 minutes mins

Total: 10 minutes mins

Servings: 6

SaveSaved Pin Recipe Comment Print Recipe

Send me this recipe!

Just enter your email below and get it sent straight to your inbox!

Please enable JavaScript in your browser to complete this form.

First Name *

Email *

Send

Equipment

• Food Processor
• Spatula
• Colander (to drain chickpeas)
• Small Pot (to collect chickpea brine)
• Serving Bowl

Ingredients 

1x2x3x

• ▢ 14oz / 400g can of Chickpeas, drained (reserving 1/4 cup / 60ml brine)
• ▢ 3 tbsp Extra Virgin Olive Oil
• ▢ 2 tbsp Tahini
• ▢ 1 Lemon, juice only
• ▢ 1 small clove of Garlic
• ▢ 1/2 tsp Cumin
• ▢ 1/2 tsp Salt, or to taste
• ▢ Black Pepper, to taste

Garnish:

• ▢ Paprika
• ▢ Parsley
• ▢ Chickpeas
• ▢ Extra Virgin Olive Oil

To serve:

• ▢ Pita Chips
• ▢ Tortilla Chips
• ▢ Peppers, Carrots or Veg of choice!

Cook ModePrevent your screen from going dark

Instructions 

• Add your chickpeas, tahini, lemon juice, extra virgin olive oil, garlic, cumin and salt & pepper to a food processor and turn on the motor.
• As the hummus blends, slowly pour your 1/4cup/60ml chickpea brine through the funnel until you reach your preferred texture (I usually use it all).
• Stop motor and test for seasoning.
• Pour into a serving bowl and swirl the top with a spoon. Drizzle over a splash of extra virgin olive oil and a tiny pinch of parsley/paprika (optional). Serve at room temp!

Video

Notes

a) Extra Smooth Hummus - you can spend ages peeling the chickpeas, which will help the hummus more creamier, but quite frankly who's got time for that?! I recommend leaving the hummus blending in the blender for 5mins+ and make sure you stop it a few times between to scrape the edges. 

b) Room temp - Always serve hummus at room temp. To store, cover as soon as you can and pop in the fridge. I usually keep it for 4-5days (more at your discretion). When needed, take it out the fridge and bring to room temp before serving.

c) Freezing Hummus - Hummus freezes well. Just thaw in the fridge over night and serve at room temp.

d) Lemon Juice - Ensure it is FRESH lemon juice, not bottled. Bottled lemon juice will alter the taste of this hummus.

e) Oil - I don't recommend using any other oil apart from extra virgin olive oil (even regular olive oil). Extra virgin gives it that classic 'hummus' taste, any other oil will alter the flavour too much.

f) Calories - Based on extra toppings and shared between 6.

Your Private Notes:

Click here to add your own private notes or reminders about this recipe.

Nutrition

Calories: 184kcal | Carbohydrates: 16.99g | Protein: 5.6g | Fat: 11.13g | Saturated Fat: 1.456g | Polyunsaturated Fat: 2.534g | Monounsaturated Fat: 6.287g | Trans Fat: 0.003g | Sodium: 340mg | Potassium: 106mg | Fiber: 4.7g | Sugar: 2.88g | Vitamin A: 50IU | Vitamin C: 3.3mg | Calcium: 50mg | Iron: 1.3mg

Looking for more?

You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’

If you loved this Easy Hummus Recipe then be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below and pick up your free ecookbook along the way!