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    Home » Recipes » Dips

    Homemade Hummus Recipe (better-than-store-bought)

    Published: Jun 12, 2019 · Modified: Apr 23, 2022 by Laura Reigel · This post may contain affiliate links

    Jump To Recipe Comments Jump To Video

    This hummus recipe is extra creamy and satisfying. Homemade hummus is always better than store-bought. Serve hummus with your favorite pita chips or Mediterranean recipes.

    Spices like ground cumin and paprika give this hummus quite the punch. This Homemade Hummus Dip is sure to knock your socks off—keep it at the ready!

    homemade hummus with olive oil drizzled on top and a sprinkle of paprika

    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.

    Recipe Notes

    Homemade hummus has that classic flavor and is perfect for dipping soft warm pita bread.

    hummus ingredients
    Ingredients needed to make homemade hummus.

    What Goes Into Hummus

    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.
    hummus with carrot sticks

    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. 

    1. Drain the liquid off of the beans, *reserve 1 cup of liquid to add to the hummus.
    2. Give the beans a quick rinse.

    Cooking Dried Chickpeas

    Chickpeas (aka garbanzo beans) 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:

    1. 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. 
    2. Bring the beans to a boil and then reduce the temperature. 
    3. Simmer for one and a half to two hours. 

    Instant Pot Instructions: 

    1. 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. 
    2. 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. 
    3. Drain off any extra water. 

    How To Make hummus

    1. 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.
    2. 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!
    3. 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.

    • add the spices and the chickpeas to a food processor
    • blend the hummus until smooth
    the result is a creamy hummus that you can serve with pita chips or your favorite Mediteranean recipes

    FAQs and expert tips

    What is hummus?

    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.

    Is hummus Keto-friendly?

    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.

    Is hummus healthy?

    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.

    close up of homemade hummus

    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.

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    ➽ Did you make this recipe? I love to see what's going on in your kitchen. Please show me what you're cooking. 🍳 Tag me @foodologygeek on your favorite social channel! Facebook, Instagram & Pinterest. If you loved ❤︎ this recipe, please leave a five ★ review and a comment!

    hummus recipe with olive oil and paprika
    Favorite Saved!

    The Easiest Homemade Hummus Dip

    Laura Reigel
    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!
    PRINT PIN SAVE SAVED
    Prep Time 10 mins
    Cook Time 1 hr
    Total Time 1 hr 10 mins
    Course Appetizer, Condiment, Easy
    Cuisine Mediterranean
    Servings 20
    Calories 102 kcal

    Equipment

    • food processor
    • high-speed blender

    Ingredients
      

    Dried Beans

    • 6 cups cold water one inch of water should cover the chickpeas
    • 1 lb dried chickpeas about 2 cups
    • 2 tablespoon kosher salt plus 1 teaspoon for seasoning later
    • ½ teaspoon 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 tablespoon lemon juice
    • 1-2 tablespoon extra-virgin olive oil
    • 1 tablespoon fresh parsley chopped
    • ½ to 1 teaspoon paprika
    • ½ to 1 teaspoon cumin
    • ½ to 2 teaspoon kosher salt adjust the salt to taste
    Prevent your screen from going dark

    Instructions
     

    Cook Dried Beans

    • Add the dried chickpeas, 2 tablespoon 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 (reserve about 1 cup of liquid) 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.

    Video

    Laura's Tips + Notes

    Canned Chickpeas
    Use 3 cans of chickpeas for the fastest way to make hummus.
    Drain the liquid off of the beans, *reserve 1 cup of liquid to add to the hummus.
    Give the beans a quick rinse.
    Remember the salt content in canned chickpeas can vary. Taste your hummus before you adjust the seasoning. 
    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:
    1. Soak the beans in salted water overnight. Or shortcut this step by bringing the chickpeas to a boil, draining off the liquid, and adding fresh water. 
    2. Bring the beans to a boil and then reduce the temperature. 
    3. Simmer for one and a half to two hours. 
    Instant Pot Instructions: 
    1. 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. 
    2. 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. 
    3. Drain off any extra water. Remember to reserve 1 cup of liquid. 

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Serving: 2ouncesCalories: 102kcalCarbohydrates: 9gProtein: 4gFat: 6gSaturated Fat: 1gSodium: 793mgFiber: 2gSugar: 1gCalcium: 25mgIron: 1mg
    Keyword appetizer, dip
    DID YOU MAKE THIS RECIPE?Snap a 📸 and share it. Tag me @foodologygeek and don't forget to hashtag #foodologygeek!

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    79 shares

    About Laura Reigel

    Laura is the owner and CEO of Foodology Geek. She holds a degree in Physiology and Neuroscience as well as a Certification as a Nutrition Coach. Laura uses her love of cooking and science to create healthy real food recipes that you'll love eating.

    As a certified recipe hoarder, and meal prep maven Laura is passionate about sharing her love for cooking easy from-scratch recipes. She also shares the occasional family recipe and all of the technical details.

    Reader Interactions

    Comments

    1. Kimber Pitman

      September 10, 2020 at 1:18 pm

      5 stars
      We had fun with this! The family is suddenly eating tubs of hummus so I wanted to get an idea of how easy and inexpensive it would be to make. It turned out wonderfully!

      Reply
      • Laura

        September 10, 2020 at 5:42 pm

        I'm so glad you and your family enjoyed this! And I agree store bought hummus is so expensive! It's fast and easy to make at home. Thanks for the review. I really appreciate the love.

        Reply
    2. Barbara

      June 27, 2020 at 12:24 pm

      5 stars
      As someone who hasn't tried making homemade hummus, you make it look so easy.

      Reply
      • Laura

        September 10, 2020 at 5:41 pm

        I hope you give it a try Barbara!!

        Reply

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