Creamy chickpeas and silky smooth homemade tahini is blended with fresh lemon, garlic and olive oil to make the Best Homemade Hummus you've ever had. It takes just 5 minutes to make and is perfect to snack on or serve your last minute guests.
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- ❤️ Why You'll Love This Easy Hummus Recipe
- 🛒 Ingredients for Homemade Hummus
- 🔪 How to Make Quick and Easy Hummus
- 💡 Tips for Making the Best Hummus
- ☑️ Storage Instructions
- 🍴 Ways to Serve Hummus
- 🔄 Hummus Variations
- What is the secret to good hummus?
- Is it worth making your own hummus?
- Does hummus really need tahini?
- What can you use instead of tahini in hummus?
- What are common hummus mistakes?
- 🍽️ More Healthy Appetizers
❤️ Why You'll Love This Easy Hummus Recipe
- Creamy chickpeas
- Silky smooth nutty homemade tahini
- Blended with fresh lemon, garlic and olive oil
- Makes the perfect easy dip for last minute guests
- Takes just 5 minutes to make
There is nothing quite like making your own hummus from scratch. And while it might sound daunting, it's so much easier than you might think. You just need the right ingredients, a high-powered blender and 5 minutes.
Creamy chickpeas and blended with homemade tahini that has a nutty flavor, garlic, lemon and olive oil until smooth and perfectly creamy. It's perfect for a healthy snack, serve on your next Charcuterie board, use as a sandwich spread and much more!
While it's certainly easy enough to pick up a container of ready-made hummus at the grocery store, after you make your own, you won't want store-bought versions of hummus again, trust me!
🛒 Ingredients for Homemade Hummus
- Canned Chickpeas (garbanzo beans)
- Tahini
- Fresh lemon juice
- Chickpea liquid (aquafaba)
- Extra-virgin olive oil
- Garlic cloves
- Salt
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Quick and Easy Hummus
Drain the chickpeas, setting aside 3 tablespoons of the liquid to add into the hummus. Rinse the chickpeas under cold water while rubbing them together with your hands. This will help to remove the skins, then discard them and add the chickpeas to your high powered blender.
Add in the rest of the ingredients and blend for several minutes.
Be sure to stop a few times in between blending to scrape down the sides and check the texture. You’re looking for a thick, but not runny texture that is smooth and creamy.
Serve at room temperature with a drizzle of olive oil and chopped fresh parsley for garnish over the top and your favorite pita chips, crackers or raw veggies.
💡 Tips for Making the Best Hummus
- Don't skip the step to remove the skins, as this will give you a better texture.
- Take your time blending the hummus to get it nice and smooth.
- Take the time to make your own tahini, it really makes a difference in the flavor. Far superior to store-bought.
- Use a good quality olive oil, since it's not being cooked you really want the best quality.
☑️ Storage Instructions
Store leftover hummus in an airtight container in the refrigerator for about 5 days.
🍴 Ways to Serve Hummus
- The most classic way to enjoy hummus is with some Homemade Pita Chips made from cut up pita bread.
- Serve with fresh veggies for dipping like carrot or celery sticks, cucumber slices or mini bell peppers.
- Use as a spread for a wrap, pita pockets or sandwiches.
- Serve on a Charcuterie board.
- Add a healthy dollop to your next grain bowl.
- Serve on a platter with some Greek Meatballs, Tzatziki, pita chips and some Greek Salad.
🔄 Hummus Variations
- Add in some roasted garlic for a flavorful spin, like in this Roasted Garlic Hummus.
- If you like roasted red peppers, try this Roasted Red Pepper Hummus.
- For roasted beet flavor and a gorgeous bright pink color, add in some roasted beets like this Roasted Beet Hummus.
- While I prefer to use my Homemade Tahini for all my hummus recipes, if you don't have the time or sesame seeds needed to make it, a good quality store bought tahini will work fine.
- For a little more flavor without the heat, add in some ground cumin.
- If you like a smoky flavor, add in some smoked paprika to the hummus.
- For a little kick of heat, add in a pinch of cayenne pepper.
- For sweet and rich tomato flavor, add in some chopped sun-dried tomatoes that are packed in oil. You can also add a little of the oil into the hummus for added flavor.
- For a deeper smoky flavor with some heat, add in a chopped smoked chipotle pepper. Don't go crazy though, a little goes a long way. Instead of the lemon juice, swap it for fresh lime juice, as the chipotle lime flavors work so well together.
- Add some toasted pine nuts over the top right before serving.
What is the secret to good hummus?
Using a good quality tahini is so important. I make my own and it has the best flavor that's far superior to anything you can buy in the grocery store.
Removing the chickpea skins is also a great trick that helps give you a better hummus.
Is it worth making your own hummus?
It really is for 2 reasons: first, you are in control of adding in the best quality ingredients and second, it literally takes 5 minutes to make. Once you make it yourself, you'll find there is no comparison and you'll always want to make it yourself.
Does hummus really need tahini?
It really does, but in a pinch there are a few other suitable substitutes that will work.
What can you use instead of tahini in hummus?
A mild flavored seed butter would make the best substitute for tahini sauce in hummus. Almond butter or cashew butter would also work well.
What are common hummus mistakes?
Leaving the chickpea skins on is a common mistake and it takes just a couple of minutes to remove. Also not blending it long enough is another mistake many will make.
🍽️ More Healthy Appetizers
- Eggplant Caponata
- Baba Ganoush
- Pimento Cheese Spread
- Whipped Cottage Cheese Dip
- Chicken Cordon Bleu Dip
- Smoked Salmon Dip
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Best Homemade Hummus
Ingredients
- 15 ounce canned chickpeas, liquid reserved
- ⅓ cup Homemade Tahini, or store bought
- 3 tablespoons chickpeas liquid
- 3 tablespoons fresh lemon juice
- ¼ cup olive oil
- 2 cloves garlic, grated
- ½ teaspoon salt
Instructions
- Drain the chickpeas, setting aside 3 tablespoons of the liquid to add into the hummus.
- Rinse the chickpeas under cold water while rubbing them together with your hands. This will help to remove the skins, then discard them and add the chickpeas to your high-powered blender or food processor.
- Add in the rest of the ingredients and blend for several minutes. Be sure to stop a few times in between blending to scrape down the sides and check the texture. You’re looking for a thick, but not runny texture that is smooth and creamy.
- Serve with a drizzle of olive oil over the top and your favorite pita chips, crackers or raw veggies.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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