This post may contain affiliate links. Please read my disclosure policy.
It’s worth making hummus from scratch. Follow these tips and you’ll be hooked on homemade!
It’s so worth it, miles away from the stuff you buy ready-made, which is often loaded with things you’d rather avoid, like preservatives and low quality oils like soybean.
Yes, it takes more time than popping a lid off a plastic container.
You do need to soak chickpeas (best to do while you’re sleeping) and then cook them.
Admittedly, I didn’t always bother making my own hummus until recently and it’s become a ritual.
Almost a necessity.
I eat it for breakfast, spread on whole grain toast, topped with a soft-boiled egg, or scooped alongside a Mediterranean grain salad.
My ideas about hummus changed after an eye-opening dinner at Zahav in Philadelphia.
We had an amazing meal (omg, the lamb!), but later I couldn’t stop thinking about Zahav’s hummus recipe.
It was like nothing I’d had before.
What makes Israeli-style hummus so good?
It’s made with a lot more tahini, for one thing.
At Zahav, it’s served warm on a plate, not cold in a bowl alongside raw carrot sticks.
It’s almost liquid, incredibly smooth and very sensuous, with a texture like whipped cream.
I’ve tried different recipes and methods, including one that required peeling each individual chickpea, which was where I drew a firm line at that one!
I want really good hummus, but it has to be a fairly simple process. I’ve landed on this recipe, my current favorite.
I add fresh cilantro and basil, which turn the hummus a lovely pale green, but it’s equally delicious without them.
Hummus doesn’t require a ton of ingredients. Really all you need are:
- Lemon Juice
- Olive oil
If you like, throw in some fresh herbs and cumin as I did to make a slightly emerald-green colored hummus with a little extra spice flavor.
After making so many batches of hummus, I found that using the freshest dried chickpeas and tahini paste is important.
I used to get frustrated with tahini that was hard and separated and chickpeas that were so old they took all day to cook.
I like this brand of tahini because it tastes so good and pours out easily.
The freshest chickpeas are these that come in a burlap sack labeled with the harvest date and the actual field they were grown in.
Make hummus with canned chickpeas
To make a super-quick hummus, skip the step for cooking chickpeas and use 2 15-ounce cans of drained chickpeas.
Homemade Hummus Recipe
- 1 cup dried chickpeas or 2 15-ounce cans chickpeas, drained
- 1 plump garlic clove
- Fine sea salt
- ½ cup tahini
- ¼ cup lemon juice, plus more if needed
- Handful fresh herbs – I like a mix of cilantro, basil and parsley, optional
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1½ teaspoons ground cumin, optional
- Ice cold water, as needed
- Soak the chickpeas in plenty of water overnight. Drain and put them in a saucepan with the garlic, 2 teaspoons salt and 3 quarts water. Cook until tender. Depending on the freshness of your chickpeas, this can take 30 – 90 minutes. Drain. Pull out the garlic and discard. * Skip this step if using canned chickpeas.
- Measure out 2 cups (the remaining chickpeas are for garnishing the hummus) and put into a food processor, or add your canned chickpeas instead. Process with the tahini, lemon juice, herbs, olive oil, cumin and 1 1/2 teaspoons salt.
- Puree the mixture at least 3 minutes, dribbling in cold water 2 tablespoons at a time until velvety smooth.
- Scoop some hummus onto a shallow bowl or plate and spread it out with the back of a spoon. Drizzle with olive oil, top with some chickpeas and a few herb sprigs.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.