Learn how to make homemade hummus that yields authentic Mediterranean flavors. This step-by-step recipe guide will create a smooth, light, and creamy dip. A tasty appetizer served alongside pita bread or vegetables.
Great tasting authentic hummus can be made right at home in minutes, so let’s skip the bland store-bought versions! This spread is an extremely popular dip found on the menu of most Mediterranean and Middle Eastern restaurants.
Chickpeas, also known as garbanzo beans are the star of the dish. They’re a healthy legume packed with nutrients like fiber and carbohydrates. They also happen to be a great vegetarian and vegan protein-source. Other key ingredients include roasted sesame seeds called tahini, lemon juice, garlic, and good quality olive oil.
There are a few critical steps to follow for exceptional results every time. To give the dip a nice texture and balanced flavor, whipping the chickpea liquid adds air to the mixture, and briefly roasting whole cloves of garlic takes out the raw bite.
How to make hummus
By following these steps, you’ll have incredibly creamy and smooth hummus. Either a food processor or blender can be used. Once you master the technique, variations can be easily made with this classic hummus recipe.
Roast the garlic
Raw garlic has a characteristic astringent bite and bitter flavor, that can leave undesirable flavors on the palate. Roasting the garlic in a skillet mellows out the sulfurous compounds that give “garlic breath” and adds a sweet and savory note.
This process can be done in under 10 minutes on the stovetop. Roast the garlic in their skin until the outsides become lightly browned and cloves become tender. I often do this step for pesto sauce too.
Remove the skin
If you pick up one single cooked chickpea, and lightly pinch it between your fingers, you’ll notice a thin opaque skin easily slip off. By removing this extra layer, the hummus will have a silkier texture. It takes an extra few minutes and is an optional step.
Place the unpeeled chickpeas in a bowl, and have another bowl or sieve ready for the stripped legumes. I’ve found that using a high powered blender will give a comparable smooth texture while leaving the skin on.
Whip the chickpea liquid
Shake the can of chickpeas a few times to mix the settled starches. The liquid consistency will feel slightly thick and a little slimy. This liquid is often used to make Aquafaba, a vegan egg substitute.
Reserve 1/4 cup of the liquid and add to a food processor or blender. Whip until frothy and white in color. The agitation will cause the starches to suspend in a foam, adding air, volume, and creaminess to the hummus.
Now it’s time to add the lemon juice, tahini, and process until frothy. The seasonings like salt, roasted garlic are added right after, along with the chickpeas and extra-virgin olive oil. The ingredients are processed for 1 minute.
Process until smooth
When the chickpeas are completely broken down into a puree after 2 additional minutes of processing, a super smooth and light hummus is ready for dipping! I always drizzle olive oil on top and sprinkle with a little paprika for color.
What to serve with hummus
- Warmed pita bread cut into wedges
- Crunchy pita chips
- Whole grain crackers
- Crudité vegetables like cucumber, carrots, zucchini, radish, bell peppers
- Add to meats like grilled chicken skewers, or lamb kabobs
More Condiment recipes
How to choose the right chickpeas
When shopping for chickpeas, I recommend using canned chickpeas (also labeled as garbanzo beans). They’re fully cooked and contain a starchy liquid that will help improve the mouthfeel of the hummus. Dried chickpeas can be used by cooking the beans until tender. However, they will not yield the same liquid needed to add creaminess.
Pin this recipe to save for laterPin This
How To Make Hummus
- 2 garlic cloves, unpeeled
- 2 cups canned chickpeas
- ¼ cup lemon juice
- ⅓ cup tahini
- ½ teaspoon kosher salt
- ¼ cup extra-virgin olive oil, plus more for drizzling
- paprika, for garnish
- Heat a small skillet over medium heat. Toast garlic until the outsides are browned, shaking pan occasionally, about 8 minutes. Peel garlic and set aside.
- Drain the chickpeas, reserving ¼ cup of the liquid.
- Rinse the chickpeas under cool water. Use fingertips to remove the outer skin and discard. Set aside. Alternatively, the chickpea skins can be kept on. However, the hummus may not be as smooth.
- In a food processor or blender add ¼ cup of the reserved chickpea liquid, lemon juice, and tahini.
- Process on high speed for 1 minute, until frothy.
- Add chickpeas, garlic cloves, salt and olive oil.
- Process on high speed for 1 minute. Scrape down the sides.
- Process on high speed until smooth, about 2 minutes.
- Taste the hummus and season with more salt as desired.
- Serve immediately drizzled with olive oil and sprinkled with paprika.
- Serving Size: 1/4 cup
- Hummus can be refrigerated in an airtight container for up to 7 days.
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @jessica_gavin on Instagram. I'd love to see how it turns out!