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Do you love Hummus? Always wanted to try making your own? You have found the right place. My Easy Homemade Hummus Recipe is super simple to make. Impress your friends and family with the seriously creamy, smooth and fluffy homemade hummus and replace the store bought stuff for good!
What is Hummus?
Hummus is a delicious dip made from chickpeas and tahini. What is tahini you might ask? Tahini is a condiment or paste made from sesame seeds. It is a popular ingredient in middle eastern cuisine. Hummus is extremely popular around the world and many different cultures eat and enjoy it. In fact most western supermarkets stock wide varieties of hummus. One of my favourites is red pepper hummus this is made in the same way as this recipe but with the addition of roasted red peppers.
Homemade hummus is so much easier than people think and really is 10 times better than store bought! Give it a try today!
Where does Hummus Originate from?
Hummus is a popular middle eastern dip. It likely originated from ancient Egypt. Today many middle eastern countries fight for ownership. It is a big part of Lebanese, Israeli, Syrian, Turkish and Greek cuisine. This list is not exhaustive the yummy dip is apart of many middle eastern countries and cultures have the dip as apart of their cuisines.
I didn’t grow up on hummus but I did become obsessed with hummus at about the age of 20 and just had to learn how to make it at home!
If you are ever in a rush and do want store bought recommendation The Marks & Spencer hummus range is delicious. they have many flavours and are great for last minute hosting or picnics in the park. Be sure to check them out in store.
What do i need?
Chickpeas – you will need 1 tin of chickpeas or garbanzo beans. This is the star ingredient of hummus so be sure to pick some good quality beans! I use the organic brand Biona.
Tahini – this is a delicious sesame condiment made using sesame seeds. This is going to give your hummus flavour and that irresistibly smooth texture. I use this one at the moment from Planet Organic but Cypressa is not a bad brand and can be found in most supermarkets.
Lemon juice, to add some tang and liquid content. The juice of one lemon is usually enough.
For more flavour lets add 1 or 2 cloves of garlic! No recipe is complete without garlic if you ask me!
Olive oil – we will be putting a little in the hummus and of course drizzled on top to serve! Make sure its extra virgin!
Finally I like to add some salt for seasoning. Adjust this to your taste.
Sometimes I also add a pinch of cumin or paprika to the food processor for a little “Je ne sais quoi!”
You may be thinking okay that all sounds easy enough but what tools do I need?
All you need is: a food processorto blend together all your ingredients for a deliciously smooth homemade hummus! I use my very old mini processor from Cusinart. I have linked a similar newer version here. For bigger portions I use my Ninja Foodie processor.
A silicone spatula will help you scrape down the sides of the processor.
For a complete list of equipment please see the recipe card 🙂
Tips & Tricks
Use good quality chickpeas! The quality of food products are always important and even more so for recipes like these with few ingredients. I use organic Biona tinned chickpeas, if i’m not using dry organic chickpeas.
Cook the chickpeas well – whether you are using dry chickpeas or canned be sure to ensure they are nice and soft. For dry beans soak overnight and then simmer for at least 2 hours. For tinned I highly recommend simmering for at least 10 minutes. Don’t worry, overcooking chickpeas will just give you creamier hummus!
Peel the chickpeas! This may be an annoying stage that you can’t be bothered to do, which is fine. But for those days when you have the extra time be sure to peel your chickpeas. The skins are edible but they just add more texture to your hummus and give it a more rustic look.
Be sure to use good quality runny tahini and be generous! Tahini is just as important as the chickpeas. It adds flavour and texture. There are many brands and options available. The best tahini comes from Ethiopian sesame seeds. I have tried so many brands and often buy what Planet Organic is stocking. They often feature smaller less known brands.
For fluffy smooth hummus use ice cubes! Sounds crazy right? But I saw this trick recently from Yumna at Feel Good Foodie and it really works. I haven’t looked back since I found this crazy good tip!
Be patient! At each stage be sure to run for at least a minute before adding the next ingredient. If you are looking for a creamy smooth hummus you must be patient. If you dont mind a rustic chunky hummus then be careful not to overmix!
Homemade Hummus Serving Suggestions –
Hummus is a truly versatile recipe and the dip can be served with virtually anything you want. I love having mine with pita bread or loaded into sandwiches like a spread.
Hummus is great to make for parties. Make a giant portion and serve alongside chopped veggies, bread, pita and crackers!
One last thing, I highly recommend the oil pictured in some of the shots above. It is from Kensal Provisions and is called Silk Road Oil. This is a rapeseed oil infused with whole spices and sesame seeds. Chef Asia the owner of the brand was so helpful at Queens Park market in Finchley and sold this oil to me by saying its great with hummus and she was not wrong! I highly recommend giving this oil a try it was the perfect hummus topping! Let me know what you think in the comments 🙂
Creamy Homemade Hummus
This is a super quick, easy and fun recipe to make the creamiest homemade hummus!
Prep Time 20 minutesmins
Cook Time 5 minutesmins
Total Time 25 minutesmins
1lemon – juice of 1 lemon
pinch of salt
pinch of cuminoptional
Drain the chickpeas from their tin and rinse before adding to a saucepan of boiling water. Simmer the peas for about 10-15 minutes.
Once the peas are tender drain and rinse if you used baking powder. Remove any leftover skin and set aside.
To your processor add the tahini and lemon juice and process until smooth – 1 minute minimum.
Add the chickpeas next and process for 1-2 minutes or until smooth. Open the processor and use the spatula to clean the sides.
Turn the processor back on and add the olive oil while running then add 1-4 ice cubes while running.
Add any seasoning and give your hummus one final process and you are ready to plate up.
Garnish your hummus with some extra virgin olive oil sesame seeds and paprika or sumac.
DRY BEANS METHOD –
Soak the chickpeas in water overnight.
In the morning simmer the chickpeas for a minimum of 2 hours before draining.
Remove any skins left on and your peas are ready!
GARNISH –Garnish your hummus with whatever you want. I like to use paprika and sesame seeds and olive oil. Try something new today:
Houmous originated in 13th century Egypt and it mentioned in two arabic Cookbooks of that era. The official title of this dish is “houmous bi tahina” حمص بطحينة . Houmous is Arabic for chickpeas and tahina is Arabic for milled sesame seeds. This iconic dish celebrated around the world by having its day may 13/ 2022. So houmous is not just a middle eastern dip it is the quintessential meal of Arabic cuisine. Thank you
Thank you for your knowledge Kim. The dip is simply delicious and eaten widely in not only the middle east but around the world! Enjoy!