Homemade Hummus is so easy to make in just half an hour, and it tastes better than anything you can buy at the grocery store. Chickpeas are all dressed up with tahini, lemon juice, fresh garlic and more in this classic recipe!
Homemade Hummus
This is one of my favorite recipes to make when I feel like showing off a little bit for guests. It’s so much fun to watch people be amazed by the classic, yet bold fresh flavors of this hummus and the smooth texture. When their eyes widen and they ask “where did you buy this?” I get to brag that I made it in just half an hour with a handful of pantry staples! This protein-packed hummus is a great party dip, but it’s also nice to have as a light lunch or as an after-school snack for the kids. I love keeping a container of it in the fridge as often as I can! And during the fall, I have some fun with my favorite pumpkin hummus.
Enjoy more of the very best easy dip recipes like club sandwich dip, fiesta ranch dip, and loaded avocado dip!
Why do I have to remove the chickpea skins?
This step may take an extra few minutes, but it’s the key to getting that ultra-smooth texture. If you want silky smooth hummus with no lumps, take care to get rid of every single skin!
How to Make Homemade Hummus
- Get rid of the skins. Lay a large towel out on a counter. Add the chickpeas, fold the towel over, and rub vigorously to loosen the skins. Don’t push on or mash them!
- Let them soak. Place the chickpeas in a large bowl then fill with water and stir so the skins float, and you can strain them with a sieve.
- Blend. Remove any skins that are loose with your hands. Add the chickpeas to a food processor. Process until it forms a sandy texture then add the tahini, olive oil, lemon juice, garlic, cumin, and salt and blend until smooth.
- Add ice. Add 3-4 pieces of ice and blend until the hummus is light and fluffy, about 2 minutes. Do NOT skip this step – it’s the key to achieving the best texture.
- Enjoy! Taste and add more salt and cumin as needed then serve with pita chips, lemon wedges, a drizzle of olive oil, freshly minced parsley, and paprika powder if desired.
Storing
You can keep homemade hummus stored in the fridge for about 2-3 days. Just make sure to keep it in an airtight container!
Ingredient Notes
- Chickpeas – Make sure they’re fully drained with the skins removed prior to blending.
- Tahini – Try to find a smooth, pourable tahini.
- Olive Oil – Quality really matters here. Try to get a nice extra virgin olive oil for the best flavor and texture.
- Lemon Juice – Fresh is best! Avoid bottled lemon juice if you can help it. Also, you may want to reserve some lemons on the side for squeezing on top of the hummus when serving.
- Garlic – Same goes here – fresh garlic is key to the best flavor. You can add more than what’s called for, but be careful! Fresh garlic is extremely potent and can quickly become too much.
- Seasonings – I like to use just a little bit of cumin and salt to help develop the other flavors and keep the hummus relatively neutral. Feel free to play around here, of course!
- Ice Cubes – Do NOT skip the ice cubes! They whip air into the hummus, giving it a light, creamy consistency. They’re my not-so-secret magic ingredient that takes my hummus to the next level.
Enjoy!
~Nichole
Homemade Hummus
Ingredients
Instructions
- Lay a large towel out on a counter then add the chickpeas, fold the towel over, and rub vigorously to loosen the skins. (Don’t push on or mash them.)
- Place the chickpeas in a large bowl then fill with water and stir so the skins float, and you can strain them with a sieve.
- Remove any skins that are loose with your hands then add the chickpeas to a food processor.
- Process until it forms a sandy texture then add the tahini, olive oil, lemon juice, garlic, cumin, and salt and blend until smooth.
- Add 3-4 pieces of ice and blend until the hummus is light and fluffy, about 2 minutes.
- Taste and add more salt and cumin as needed then serve with pita chips, lemon wedges, a drizzle of olive oil, freshly minced parsley, and paprika powder if desired.
Notes
This homemade hummus can be stored in an airtight container in the fridge for to 2-3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
