Easy Homemade Hummus Recipe
Learn how to make super creamy, smooth, and flavorful hummus at home with or without shelling the chickpeas.
Yes, you can make hummus smooth and creamy by shelling the chickpeas (garbanzo beans). I have peeled the shells by hand, which smooths the hummus some but not much smoother than leaving them on. The difference was minimal and not worth the effort to us.
This homemade hummus from scratch recipe is way better than that stuff from the grocery store. It’s fresher tasting, and you control what goes in it!
It’s incredibly time-consuming to shell the chickpeas! But, if you insist, I will show you how to make it easier and faster.
Ingredients Needed
- Cooked chickpeas – I never cook dried chickpeas. But if you do want to cook them yourself, be sure to soak them overnight and cook a little longer than normal with some baking soda added to the water. Until they’re soft and mushy. Canned chickpeas make it so much faster and easier.
- Garlic – Fresh garlic is best!
- Lemon juice – Fresh is also best for a bright and tangy zip.
- Ground cumin – A little bit of cumin adds that Middle Eastern flavor we associate with hummus.
- Tahini – Although I’ve made hummus without tahini, it’s traditional and adds a nice nutty flavor.
- Extra virgin olive oil – Creates a creamier texture.
- Kosher salt – We use 1/2 teaspoon and taste for more later.
How to Make An Easy Homemade Hummus
To Skin the Chickpeas: Drain and rinse the chickpeas. Place in a large bowl and pour enough hot water to cover the peas by about 1-inch. Let soak for 5 to 10 minutes.
Gently rub the chickpeas together in the water. The shells should come off easily and float to the top of the water. Remove the skins with a slotted spoon or just your hands and discard. Drain the chickpeas.
You don’t have to skin them. You can just use a food processor or high-speed blender. The key is to allow the food processor to run for about 3 to 4 minutes. This is the trick to smooth and creamy hummus!
In the bowl of a food processor, combine the chickpeas, minced garlic, Lemon juice, cumin, tahini, olive oil, and salt.
Process for 3 to 4 minutes until smooth and creamy. You may need to add a tablespoon or more of cold water until you reach your desired consistency.
We find it’s the perfect consistency for our taste, but you might like it a little thinner.
Transfer the hummus to a serving bowl, and drag the back of a spoon to swirl a shallow well in the center. Drizzle with a bit of extra olive oil and sprinkle with paprika and chopped fresh parsley for garnish.
Serving Suggestions
- Pita chips
- Pita bread – Toast the pita bread brushed with some olive oil if desired.
- Fresh vegetables – Bell peppers, celery, carrots, etc.
- Crackers
- Slather it on a sandwich or wrap
Variations
- Roasted garlic – Add a few roasted cloves for a more robust garlic flavor.
- Roasted red peppers – Add 1/2 cup to 3/4 cup, drained, and chopped.
- Kalamata olives – Add about 3/4 cup pitted and chopped.
- Pesto – Stir in a little store-bought pesto.
- Sprinkle a few sesame seeds or pine nuts on top.
More Delicious Dip Recipes
Easy Homemade Hummus Recipe
Ingredients
- 30 oz Chickpeas (garbanzo beans) 2 cans
- 2 cloves Garlic minced
- 1/4 cup Fresh lemon juice
- 1/2 tsp Cumin more or less to taste
- 1/4 cup Tahini well stirred
- 3 tbsp Extra virgin olive oil extra for garnish
- 1/2 tsp Kosher salt or more to taste
Instructions
- To Skin the Chickpeas: Drain and rinse the chickpeas. Place in a large bowl and pour enough hot water to cover the peas by about 1-inch. Let soak for 5 to 10 minutes. Gently rub the chickpeas together in the water. The shells should come off easily and float to the top of the water. Remove them with a slotted spoon or just your hands and discard.30 oz Chickpeas (garbanzo beans)
- In the bowl of a food processor combine the chickpeas, minced garlic, Lemon juice, cumin, tahini, olive oil, and salt.2 cloves Garlic, 1/4 cup Fresh lemon juice, 1/2 tsp Cumin, 1/4 cup Tahini, 3 tbsp Extra virgin olive oil, 1/2 tsp Kosher salt
- Process for 3 to 4 minutes until smooth and creamy. You may need to add a tablespoon or more of cold water until you reach your desired consistency.
- Transfer the hummus to a serving bowl, drag the back of a spoon to swirl a shallow well in the center. Drizzle with a little extra olive oil and sprinkle with paprika for garnish.