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Learn How to Make Hummus that is creamy, flavorful, and better than store-bought. This simple recipe is perfect as-is, or explore easy ways to customize your bowl. Then serve as a dip, spread on a sandwich, or enjoy as part of your next Mezze platter.
Meggan’s notes
When it comes to convenience, nothing beats store-bought hummus. But when it comes to flavor and texture, not beats homemade! As a classically-trained chef, I’ve perfected the recipe for hummus so you can have the fluffiest, tastiest hummus of your life, right from your own kitchen.
Keep things easy with canned chickpeas, and the whole recipe is made right in your food processor or blender. And it’s just 6 ingredients! You don’t need to chop the garlic by hand, either. Toss whole cloves in with the chickpeas and a little bit of lemon juice, and pulse until it’s finely minced. Then, add your remaining ingredients and blend until smooth.
There are plenty of ways to level-up your hummus if you’re inclined to. Using dried chickpeas, rubbing off their skins, and roasting your garlic are some easy ways to take this Mediterranean appetizer over the top. But you have my permission to keep it easy, too, and it will still taste better than store-bought!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Chickpeas: Save some of the juice from the canned chickpeas (also known as aquafaba), or cooking liquid from dried chickpeas, to adjust the consistency of your hummus.
- Garlic: For a softer, more mellow flavor, cut the top of a whole bulb of garlic off to expose the cloves. Drizzle with olive oil and wrap in foil. Roast at 400 degrees for 45 to 60 minutes, until a knife easily pierces the cloves.
Step-by-step instructions
- In a food processor or high-speed blender, combine chickpeas, lemon juice, and garlic and pulse until the garlic is minced and the chickpeas are ground. Add tahini, olive oil, and reserved chickpea liquid (or water) as needed, and process until smooth or desired consistency.
- Season to taste with salt. To serve, drizzle olive oil over the top.
Recipe tips and variations
- Yield: This hummus recipe makes servings of hummus, ¼ cup each. Pair with plenty of fluffy, warm pita and crunchy crudites. Or, you know, your spoon.
- Storage: Store leftover hummus covered in the refrigerator for up to 4 days.
- Dried chickpeas: If you have the time and energy, you can seriously level up your homemade hummus with dried garbanzo beans. Add the beans to a bowl and cover with at least 2 inches of water, then soak overnight. Drain and discard soaking liquid, then proceed with the hummus recipe instructions below.
- Your can plan: If you can’t find (or don’t want to soak) dried beans, simply trade in two 14- to 16-ounce cans of chickpeas. Reserve ¼ cup of the canning liquid for use in Step 3.
- Drizzled with clarified butter: This is butter that’s been cooked down so it’s possible to remove the milk solids, and it’s so good on hummus. To clarify butter, melt the butter over low heat (do not boil). Skim off the foamy milk solids that rose to the top. Ladle the butterfat from the saucepan into a second (clean) saucepan or bowl. Leave the water in the bottom of the original saucepan (it will look like a white, milky substance). One pound of butter will yield approximately 12 ounces clarified butter; store leftovers in the refrigerator or freezer.
- Sprinkle with Zaatar: The za’atar spice (a simple Middle Eastern blend) is awesome on top. To make za’atar, in a small bowl or jar with a tight fitting lid, combine 1 tablespoon dried thyme, 1 tablespoon sesame seeds, 1 tablespoon sumac, and 1 teaspoon salt. Store covered in the pantry for up to 6 months.
Frequently Asked Questions
Hummus is made from chickpeas, tahini (sesame paste), garlic, and olive oil. It is naturally vegan and gluten free and considered a staple of the Mediterranean diet.
Enjoy hummus with pita chips, pita bread, crackers, baguette slices, or fresh vegetables like carrots, celery, and cucumbers. It’s also great as part of grain bowls and salads or spread on a sandwich.
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How to Make Hummus
Ingredients
- 1 1/2 cups cooked chickpeas drained and liquid reserved (one 14 or 16 ounce can, see note 1)
- 2 cloves garlic peeled (see note 2)
- 2 tablespoons lemon juice (from 2 lemons)
- 1/3 cup tahini
- 2 tablespoons olive oil plus more for drizzling
- salt
Instructions
- In a food processor or high-speed blender, combine chickpeas, lemon juice, and garlic and pulse until the garlic is minced and the chickpeas are ground.
- Add tahini, olive oil, and reserved chickpea liquid (or water) as needed, and process until smooth or desired consistency. Season to taste with salt (I like ½ teaspoon). To serve, drizzle olive oil over the top.
Recipe Video
Notes
- Chickpeas: Save some of the juice from the canned chickpeas (also known as aquafaba), or cooking liquid from dried chickpeas, to adjust the consistency of your hummus.
- Garlic: For a softer, more mellow flavor, cut the top of a whole bulb of garlic off to expose the cloves. Drizzle with olive oil and wrap in foil. Roast at 400 degrees for 45 to 60 minutes, until a knife easily pierces the cloves.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
You are absolutely right! Butter is what I have been missing. I have been making hummus for years and have never been able to re-create the first hummus I ever had. Thank you thank you!
Great!
Ok seriously…the dried chickpeas made a HUGE difference! we are hummus people and this was excellent! Need to make a larger batch now