Hummus has become a beloved appetizer, cherished for its smooth and creamy texture and rich taste. This versatile dip, made primarily from chickpeas, has gained immense popularity worldwide, although its origins are from the Middle East.
I first fell in love with hummus in college when I became a vegetarian. Given that the main ingredient is chickpeas, this dip is a great source of plant-based protein along with fiber and other vitamins and minerals.
In the recipe card below, I will share how to make classic, basic hummus with just five ingredients.
More Hummus Recipes:
- Black Bean Hummus
- Sun-Dried Tomato Cilantro Hummus – also called pizza hummus!
- Spicy Avocado Hummus
- Date and Almond Hummus – a sweet treat
- Chocolate Hummus
- Cayenne and Flaxseed Hummus
- Indian Spiced Hummus
- Chickpeas – also called garbanzo beans
- Tahini – sesame paste
- Olive oil
I almost always use canned chickpeas, but if you’d like to cook your own before starting this recipe, you can.
In a food processor, blend together the lemon juice and tahini. Tahini is kind of like natural peanut butter in texture, so you want to incorporate some air with this step to whip it so it’s softer, and it will incorporate into your hummus better.
Next, add the chickpeas, garlic, and olive oil to the food processor. Blend until smooth.
I will then add 2-3 tablespoons water or chickpea water reserved from the can (also called aquafaba).
Taste and add more lemon juice, oil, and salt and pepper as needed/to taste.
To add a finishing touch, drizzle some olive oil over the top and sprinkle with paprika, other spices, or pine nuts.
Tips & More Ideas
- For extra smooth hummus, I recommend removing the skins from the chickpeas before blending. I usually skip this step, and this recipe is still creamy and delicious. But this is one way to aim for that ultra silky, smooth texture.
- Feel free to experiment with this basic recipe by adding other spices, herbs, or a few toasted nuts to the mix when you’re blending it together.
- Hummus is great as a dip served with warm pita and carrot sticks. But you can also use hummus as a spread on sandwiches or wraps; or stir into a rice bowl.
More Great Dip Recipes
- Spinach and Artichoke Dip
- Buffalo Chicken Dip
- Taco Dip
- Corn Dip
- Shrimp Dip
- Smoked Salmon Dip
- Dunkaroo Funfetti Dip
- Oreo Dip
- Cream Cheese Fruit Dip
- Cookie Dough Dip
- Whipped Feta Dip
- Rotel Cheese Dip
- Jalapeno Popper Dip
- Spicy Red Pepper Dip
- Truffle Chive Chip Dip
Frequently Asked Questions
Where is hummus from?
Hummus has a rich history that dates back thousands of years. Although the exact origin of hummus is unclear, it is believed to have originated in the Middle East, likely in Egypt, Lebanon, or Palestine.
The word “hummus” actually means “chickpea” in Arabic, highlighting the primary ingredient used in this recipe. Over time, hummus spread throughout the region and the Mediterranean region as well, gaining popularity as a staple in Middle Eastern and Greek cuisine.
Is hummus good for you?
Hummus is a great source of plant-based protein, fiber, and other vitamins and nutrients.
How long can I store homemade hummus?
If you store homemade hummus in an airtight container in the refrigerator it can easily last 4+ days.
Whether you enjoy hummus as a dip, a spread, or a side dish, its creamy texture and delightful taste make it an ideal addition to any meal or gathering.
By preparing this recipe at home, you can savor the authentic flavors while also customizing it to suit your personal preferences.
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- 1 ½ cups canned chickpeas (15-oz can)
- ¼ cup lemon juice
- ¼ cup tahini
- 2-3 cloves garlic
- 2 tablespoons olive oil
- salt and pepper
- 1 Food processor
- In a food processor, blend together the lemon juice and tahini.
- Next, add the chickpeas, garlic, and olive oil to the food processor. Blend until smooth.
- I will then add 2-3 tablespoons water or chickpea water reserved from the can (also called aquafaba).
- Taste and add more lemon juice, oil, and salt and pepper as needed/to taste.
- To add a finishing touch, drizzle some olive oil over the top and sprinkle with paprika, other spices, or pine nuts.
- Tahini is kind of like natural peanut butter in texture, so you want to incorporate some air with this step to whip it so it’s softer, and it will incorporate into your hummus better.
- Store homemade hummus in an airtight container for 4-5 days in the refrigerator.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.