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Homemade Hummus is so creamy, so flavorful, and so healthy too! This is a delicious dip you can get away with eating every single day. Learn how to make hummus with the BEST hummus recipe ever. So easy and it tastes good with just about everything!

Homemade Hummus - Best Hummus Recipe

Course: Appetizer
Cuisine: Mediterranean
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8
Calories: 262kcal
Homemade Hummus is so creamy, so flavorful, and so healthy too! This is a delicious dip you can get away with eating every single day. Learn how to make hummus with the BEST hummus recipe ever. So easy and it tastes good with just about everything!
Print Recipe

Ingredients

  • 3 15 ounce cans chickpeas, drained
  • 2 teaspoons baking soda
  • 3-4 cloves garlic unpeeled
  • 1 teaspoon flaked sea salt or kosher salt
  • 4-6 tablespoons freshly squeezed lemon juice
  • 2/3 cup Tahini Click for my FAVE
  • ¼-½ teaspoon ground cumin
  • 1/8 teaspoon crushed red pepper red pepper flakes
  • Good olive oil
  • Toasted Pine Nuts optional
  • Chopped parsley optional
  • Smoked or sweet paprika optional
  • Serve with Pita Chips and Crudités

*See Notes for flavor variations.

    Instructions

    • Place the drained chickpeas in a large pot, cover with cold water by at least 2 inches. Add 2 teaspoons baking soda and stir well. Bring chickpeas to a boil over high heat, and skim off any scum that rises to the surface. Cover the pot and set heat to low. Simmer 30 minutes or until the chickpeas begin to fall apart and are a little mushy. Stir and skim off any chickpea skins floating on top of the water. Repeat this stir/skim step at least four times until most of the skins have been removed. Discard the skins.
    • While the chickpeas simmer, place the garlic cloves, salt and lemon juice in a food process and process until almost puréed. Transfer the mixture to a small mixing bowl for 10 minutes to give time for the garlic to mellow. After 10 minutes, firmly press the mixture, with a rubber
    • spatula, through a fine-mesh sieve over a small bowl to release as much liquid as possible. Pour the liquid back into the food processor bowl and discard the solids.
    • Add the tahini, cumin and red pepper flakes. Pulse 5 times to combine. With the motor running, add ¼ cup ice water, by the tablespoon, and process until smooth. (Note: The mixture may seize up at first, but keep adding water and processing; all will be fine.) Process the tahini mixture (adding extra ice water if needed) until it is smooth, pale and thick (but not too thick).
    • Add the cooked, drained chickpeas and process until ultra smooth and creamy. (If desired, add more ice water, by the tablespoon.) NOW…purée it even more until it is creamier, smoother, lighter and fluffy(ish).
    • Season to taste, if needed, with salt, lemon juice and cumin.
    • Transfer hummus to a shallow serving dish and drizzle with good quality olive oil. Garnish with olive oil, toasted pine nuts, paprika, finely chopped fresh parsley and whole chickpeas (if desired).
    • Serve with pita chips, tortilla chips, crudités and/or your favorite crackers.
    • Enjoy!

    Video

    Notes

    Special equipment:
    • Food processor or a heavy-duty blender
    • Skimming utensil
    • Fine mesh sieve
    Note: Homemade hummus will keep refrigerated in an airtight container up to one week.
    Note: Here are several variations of homemade hummus. Possibilities are limited only to your imagination:
    • Roasted Red Pepper
    • Mediterranean Roasted Garlic
    • Chipotle Pepper
    • “Everything” seasoning
    • Sun-dried tomatoes
    • Fresh herbs (thyme, rosemary, sage, Herbs de Provence)
    • Toasted Pine Nuts Olives: black or green
    • Chopped Figs
    • Chopped Artichoke/Spinach
    • Crispy shallots
    • Dried onion rings
    • Caramelized onions
    • Black Beans
    • Sundried Tomato
    • Cilantro
    • Jalapeno
    • Hot Bacon

    Nutrition

    Calories: 262kcal | Carbohydrates: 26g | Protein: 11g | Fat: 13g | Saturated Fat: 1g | Sodium: 1015mg | Potassium: 333mg | Fiber: 7g | Vitamin A: 45IU | Vitamin C: 4.3mg | Calcium: 86mg | Iron: 2.9mg