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Homemade Hummus with Herbs

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It’s worth making hummus from scratch. Follow these tips and you’ll be hooked on homemade!

creamy hummus on a plate with chickpeas, parsley and olive oil on top

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.

creamy homemade hummus

hummus ingredients:

Hummus doesn’t require a ton of ingredients. Really all you need are:

  • Chickpeas
  • Tahini
  • Lemon Juice
  • Salt
  • Garlic
  • 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 Soom tahini  because it tastes so good and pours out easily.

The freshest chickpeas are these – they 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.

Creamy Homemade Hummus

Homemade Hummus Recipe

Familystyle Food
Creamy, rich and flavorful recipe for homemade hummus.
Print Pin
4.84 from 6 votes
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Appetizers and Snacks
Cuisine Middle Eastern
Servings 3 cups

Ingredients

  • 1 cup dried chickpeas or 2 15-ounce cans chickpeas, drained
  • 1 plump garlic clove
  • Fine sea salt
  • 1/2 cup tahini
  • 1/4 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
  • 1 1/2 teaspoons ground cumin, optional
  • Ice cold water, as needed

Instructions 

  • 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.

Notes

This hummus tastes best freshly made for up to 5 days (store refrigerated).

Nutrition

Serving: 1g | Calories: 418kcal | Carbohydrates: 26g | Protein: 12g | Fat: 32g | Saturated Fat: 4g | Sodium: 20mg | Potassium: 382mg | Fiber: 6g | Sugar: 3g | Vitamin A: 27IU | Vitamin C: 10mg | Calcium: 92mg | Iron: 4mg
Did you make this recipe? Mention @Familystylefood or tag #familystylefood on Instagram!!

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!

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