There are a few spots in my area that I go to just for the hummus. There's something so magical about the extra creamy and satisfying company that it brings to every dish.
Spices like ground cumin and paprika give our hummus quite the punch. This Homemade Hummus Dip is sure to knock your socks off—keep it at the ready!
Why you need to make this recipe
- Easy: Got beans in your cabinet? Then let's get cooking!
- Versatile: Put this hummus on almost anything that your heart desires. Turkey sandwich? Yep. A bagel? Most definitely. Now you try!
- Resilient: This homemade hummus dip keeps in the fridge for weeks before going bad, so you can really make it last.
Foodology Geek recipe notes
This homemade hummus dip has the classic flavor and is perfect for dipping soft warm pita bread. For extra flavor, add roasted garlic or pine nuts!
Ingredient notes
You only need a few ingredients to make homemade hummus dip.
- Chickpeas: You can make this hummus with canned chickpeas if you are short on time. Make sure to drain off the liquid, save it to use later, and give them a quick rinse. I usually keep dried chickpeas in my pantry so I use these quite a bit.
- Tahini: Tahini is a sesame seed paste. It's typically the consistency of peanut butter. Bring your tahini to room temperature; this makes it easier to blend.
- Olive oil: Other oils don't offer quite the same flavor, so make sure to pick up your favorite extra-virgin olive oil.
- Aquafaba: The resulting viscous liquid that remains after cooking chickpeas or other white beans in water. Aquafaba is also the liquid that you will find in the canned version of these beans. You can use this liquid as a substitute for eggs in vegan baking. Here, we will use it to add a thick creamy texture to out hummus.
- Fresh Lemon Juice: Lemon juice adds a bright note to this hummus dip.
How to prepare chickpeas for hummus
Canned Chickpeas
Canned chickpeas are the fastest way to make hummus dip. Remember the salt content in canned chickpeas can vary. Taste your hummus dip before you adjust the seasoning.
- Drain the liquid off of the beans, *reserve 1 cup of liquid to add to the hummus.
- Give the beans a quick rinse.
Cooking Dried Chickpeas
Chickpeas triple in size after cooking. Use 2 cups of dried beans for the recipes. You should end up with about 6 cups of cooked beans. This is equivalent to 3 cans of canned beans.
Stovetop Instructions:
- Soak the beans in salted water overnight. Or shortcut this step by bringing the chickpeas to a boil, draining of the liquid, and adding fresh water.
- Bring the beans to a boil and then reduce the temperature.
- Simmer for one and a half to two hours.
Instant Pot Instructions:
- Add approximately one pound of dried chickpeas to the Instant Pot. Cover with about 6 cups of water, add about 2 teaspoons of Kosher salt. There should be about 1 inch of water covering the chickpeas.
- Close the lid of the instant pot. Set to cook for 22 minutes. After the 22 minutes is up allow the pressure to naturally release for about 20 minutes.
- Drain off any extra water.
Step by step instructions
- Beans: Get your dried garbanzo beans ready to boil or open up a few cans of ready-to-go chickpeas from your local grocery store. Make sure to save about 1 cup of liquid.
- Blend: Add your cooked chickpeas, spices, lemon juice, olive oil, and tahini to your blender or food processor and get ready to mingle those delicious flavors together into one creamy hummus!
- Enjoy: Eat with your favorite Middle Eastern inspired dinner, fresh pita bread or pita chips, your morning toast, or snackable veggies.
Step 1: Add the chickpeas, lemon juice, aquafaba, salt, paprika, and cumin to the bowl of a food processor.
Step 2: Blend until smooth. You may have to scrape the bowl down a few times. Expect this step to take about 5 minutes. Drizzle olive oil in the feed tube with the machine still running. Add more aquafaba if you want a thinner hummus.
FAQs and expert tips
Hummus is a Middle Eastern staple full of garbanzo beans, tahini (a flavorful ground sesame seed paste), and olive oil. Hummus has the perfect combination of proteins, carbohydrates, and fats, making it a well-rounded addition to your diet.
Although hummus is grain-free, the chickpeas add a significant amount of carbohydrates, making traditional hummus not particularly Keto-friendly. Try using cauliflower instead of chickpeas and leave out the tahini for a dish that aligns more readily with the Keto diet.
Hummus contains a good amount of protein, and fiber. Homemade hummus is usually a low fat dip that can be served with a plate of veggies for a healthy snack.
What To Serve With Hummus
Hummus is fantastic with a piece of good pita bread, pita chips, or a plate for freshly cut veggies. I love serving it paired with a big salad and my Mediterranean Pickled Carrots.
A few more of our favorite dip recipes
- Authentic Greek Tzatziki
- Vegan Cashew Cheese
- Buffalo Chicken Dip
- Whipped Garlic Sauce aka Tomb (Video) - Serious Eats
- Homemade Falafel - Downshiftology
- Greek Burger Meal Prep Bowl
The Easiest Homemade Hummus Dip
Equipment
Ingredients
Dried Beans
- 6 cups cold water one inch of water should cover the chickpeas
- 1 lb dried chickpeas about 2 cups
- 2 tbsp kosher salt plus 1 teaspoon for seasoning later
- ½ tsp baking soda
Or Canned Beans
- 3 15 oz cans garbanzo beans drained and rinsed, I use low or no sodium beans
Additional Ingredients
- ¾ cup toasted tahini room temperature
- ¾ cup aquafaba reseved liquid from the beans
- 3 ½ tbsp lemon juice
- 1-2 tbsp extra-virgin olive oil
- 1 tbsp fresh parsley chopped
- ½ to 1 tsp paprika
- ½ to 1 tsp cumin
- ½ to 2 tsp kosher salt adjust the salt to taste
Instructions
Cook Dried Beans
- Add the dried chickpeas, 2 tbsp of salt and, 8 cups of water to a large pot. Soak overnight.
- Rinse the chickpeas and strain.
- Add the soaked chickpeas, baking soda, and another 6 to 10 cups of water to a large stockpot. Bring to a boil.
- Reduce temperature to a high simmer and cook until the skins are falling off of the chicken peas. About 50 minutes.
- Remove from heat and pull off about 1 cup of the boiling liquid. You will use this later if you need to then the hummus.
- Optional: Pull out about a ¼ cup of the chickpeas for topping the hummus, set aside.
Or Prepare Canned Beans
- Strain the chickpeas in a colander and then give them a quick rinse.
Making The Hummus
- Dump the chickpeas, the tahini, and lemon juice into the bowl of your food processor, fitted with a metal blade.
- Blend until you have a thick but smooth consistency. You may need to scrape the bowl down a few times.
- With the food processor running, start to drizzle the olive oil into the hummus. You will start to see it smooth out and become creamy.
- Add the spices and adjust the salt to taste.
- Serve with an extra drizzle of olive oil and a sprinkling of fresh parsley. I also like to serve this dip with about ¼ cup of whole cooked chickpeas scatered on top.
Notes
- Soak the beans in salted water overnight. Or shortcut this step by bringing the chickpeas to a boil, draining of the liquid, and adding fresh water.
- Bring the beans to a boil and then reduce the temperature.
- Simmer for one and a half to two hours.
- Add approximately one pound of dried chickpeas to the Instant Pot. Cover with about 6 cups of water, add about 2 teaspoons of Kosher salt. There should be about 1 inch of water covering the chickpeas.
- Close the lid of the instant pot. Set to cook for 22 minutes. After the 22 minutes is up allow the pressure to naturally release for about 20 minutes.
- Drain off any extra water.
As someone who hasn't tried making homemade hummus, you make it look so easy.