by Christine 58 Comments
Coming from a Middle Eastern household, I’ve grown up eating hummus. When I was younger, my mom would send me to school with hummus and pita wraps, although I always longed for the peanut butter and jelly sandwiches my friends had. Over the years, I’ve grown to adore this delicious spread. You will rarely find me buying hummus at the store – nothing compares to homemade.The beauty of it isthis:all you need is a high speed blender or good food processor, 5ingredients, and a little patience.
Before we get to the recipe, I have a couple tips to help you make the best hummus, ever…
Fresh chickpeas are best, but if you’re in a time crunch, canned can work too. If you have the patience, get a bag of dried chickpeas, soak them overnight, and then cook them until they’re a little over-cooked and soft – this makes it easier to blend them into a creamy paste. Vigorously stir them before draining and removing from the pot and skim and discard the skins that come off. Normally, a bag of chickpeas will leave me with about 6 cups cooked, which is enough to make4batches of hummus. I’ll put the rest (in 1 1/2cup portions) into 3freezer bags, flatten them, and then defrost one in the fridge the day before when I’m ready to make another batch of hummus.
Canned chickpeas aren’t all the same. I’ve tried many brands and have had the most luck/made the smoothest hummus with Westbrae Natural, Goya, and Whole Foods brand. (NOTE: Trader Joe’s chickpeas haven’t worked well for me – they’re a little firmer and don’t blend as well.) Even when I use canned chickpeas, if I have a little extra time, I rinse and drain them, then add them to a pot with water to cover them, bring it to a boil, and cook for ~10 minutes to soften them. Then, like above, you can vigorously stir the pot to loosen the chickpea skins to skim off the top, drain the water (discarding any additional skins that come off), and bring the chickpeas to room temperature before blending. This requires minimal effort, but makes the hummus smoother.
Use room-temperature water or aquafaba. If you’re cooking fresh chickpeas, you can save some of the water you cooked the chickpeas in to help your hummus blend into a smooth and creamy dip. Alternatively, you can just use water. “Aquafaba” is the cooking liquid leftover after cooking the chickpeas. Water or aquafaba gives hummus that lighter/fluffier texture. Not to mention, your hummus will thicken up in the fridge, so adding water/aquafaba not only helps it blend, but will prevent it from turning solid in the fridge. Side note: room temperature everything (chickpeas, tahini, etc) works best when blending/processing!
Use a good, smooth tahini. Make sure you get a good tahini and stir it really well. The more liquidy and smoother, the better. I have had some trouble with some tahini brands in the past that just get rock solid and the oil sits on top and it’s near impossible to stir. I like Lebanese brands like Al Wadi or Lebanon Valley, but Whole Foods brand and Trader Joe’s brand work fine too.
Lastly, I don’t bother skinning the chickpeas individually, but after cooking but before draining and removing them from the pot, I’ll stir the chickpeas vigorously to loosen the skins and skim the skins that come off on their own, which is usually a decent amount. I’ll also toss whatever comes off when draining the chickpeas. I just don’t have the patience to pop the skins off of each one, but if you feel compelled to, skinning the chickpeas will make the hummus slightly smoother (but not enough to make me want to skin each one).
You can make hummus in a good food processor or a high speed blender. I recently got a Vitamix, and it’s worked well for me (that was how I tested whether or not it was worth it – seriously. I call it the “hummus test”)! It just takes a little patience – don’t expect it to do all the work. You’ll have to use your tamper periodically to help the hummus blend. Update: I find a food processor easier to use than a blender when making hummus. Also, be patient, and let the chickpeas process for a few minutes to get a smooooth hummus.
Ok, so now that you have all those tips to help you make the best hummus ever, go for it!Here is the recipe in all its glory:
5.0 from 17 reviews
An Ode to Hummus: The Original
Prep time
Total time
There are many ways to eat hummus and tons of variations of it, but there's something about classic hummus with warm pita or pita chips. This is my tried and true recipe and as close as I could get it to match my mom's (who doesn't write a single recipe down). Fresh chickpeas really make a world of a difference that you wouldn't believe, but you can use canned in a pinch.
Author: thyme & toast
Ingredients
- 1½ cups cooked chickpeas or 1 (15-ounce) canned chickpeas, drained and rinsed*
- 1½ cups cooked chickpeas or 1 (15-ounce) canned chickpeas, drained and rinsed*
- 3 tablespoons tahini
- 3 tablespoons tahini
- 3 tablespoons lemon juice
- 3 tablespoons lemon juice
- 1 garlic clove, mashed
- 1 garlic clove, mashed
- ¼ teaspoon salt, or more to taste
- ¼ teaspoon salt, or more to taste
- Approximately 2-4 tablespoons room-temperature water or aquafaba, or more if needed
- Approximately 2-4 tablespoons room-temperature water or aquafaba, or more if needed
- Optional garnishes: extra virgin olive oil, sumac or paprika, finely chopped parsley or other herbs, whole chickpeas
- Optional garnishes: extra virgin olive oil, sumac or paprika, finely chopped parsley or other herbs, whole chickpeas
Instructions
- In a food processor or high speed blender, add the lemon and tahini. Pulse/blend to combine. (**I like to add 1-2 tablespoons of room temperature water or aquafaba at this point.) Then, layer the chickpeas, garlic, and salt, and blend until pureed and smooth, stopping to scrape the sides down as needed (if in the blender, on low speed first, then slowly working up to low-medium speed, using the tamper as needed).
- With the machine running, slowly add additional room temperature water or aquafaba, one tablespoon at a time, until hummus is light, creamy, and smooth. I usually add another 2-3 tablespoons, but you may add more or less, and blend for several minutes.
- Taste and adjust seasonings, such as adding more salt or lemon.
- Spoon the hummus into a bowl and serve with olive oil and any desired toppings.
Notes
*See tips above if you're using canned chickpeas!
Use your judgment to blend to your desired consistency and add water/aquafaba as desired. You want the hummus to have a light, almost fluffy texture, yet still hold it's shape when you run a spoon through it!
An Ode to Hummus: The Original
Category: An Ode to Hummus, Appetizers, Quick, Recipes, Series, Snacks, Traditional Lebanese
Servings: ~2-3 cups of hummus
There are many ways to eat hummus and many variations on it, but there’s something about classic hummus with pita or pita chips, in my opinion. This is my tried and true recipe and as close as I could get it to match my mom’s (who doesn’t write a single recipe down). As I mentioned, fresh chickpeas really make a world of a difference that you wouldn’t believe, but you can use canned in a pinch. See more in my tips above!
Ingredients
- 3 cups cooked chickpeas or 2 cans chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4 cup lemon juice (~1 lemon)
- 1 large or 2 small garlic cloves, mashed
- 1 teaspoon of salt, or more, to taste
- If needed, 1/4 cup or more of water to help blend*
- Optional garnishes: extra virgin olive oil, sumac or paprika, finely chopped parsley or other herbs, whole chickpeas
Instructions
- Combine chickpeas, tahini, lemon juice, garlic, and salt in a blender or food processor.
- If you’re having trouble blending or like a smoother hummus, add 1/4 cup of room-temperature or warm water to hummus mixture.
- Continue blending until smooth or desired consistency is reached.
- Add toppings. I always add extra virgin olive oil, but sometimes will save a couple chickpeas to add on top and a little sumac and/or finely chopped parsley.
Notes
The total time doesn’t include the time it takes to cook the chickpeas, if you’re going that route.
Some people like thicker hummus with more texture, but I love hummus as smooth as it can be. Use your judgment to blend to your desired consistency.
*Note: You can save some of the water you boiled the chickpeas in (called “aquafaba”) to use instead of water.
https://thymeandtoast.com/ode-hummus-original/
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Reader Interactions
Comments
May 13, 2016 at 6:44 pm
A;yssa saysI adore hummus- seriously could not live without it! I have never made home-made hummus but this looks super tasty! And relatively simple 🙂
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- Christine saysMay 13, 2016 at 8:29 pmSee AlsoEasy Caesar Dressing RecipeHow to Make Homemade Peanut Butter from ScratchNeed a Substitute for Panko Bread Crumbs? Try This! - Shelf CookingHealthy Nut Butter Recipes {Easy DIY Recipes to Save Money!}
I couldn’t live without it either! Homemade hummus is totally a game-changer, and like you said, pretty simple once you get the hang of it!
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September 20, 2018 at 1:16 pmZiad saysHi, great recipe. I’m Lebanese and like yourself I grew up with hummus. The is one thing i recall my mother doing, not sure if it’s important really but i thought i would throw it out: she used to soak the dry chickpeas in water over night but when she cooked them the next day she added some baking soda to the cooking water. Then would rinse the cooked CP 2-3 times.
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August 6, 2019 at 1:25 pmDenise saysYep, that is what I do too! It helps remove the skin. I do it once I am done boiling the chickpeas. Then I add the baking soda and let them sit. The skins come right off and I don’t have to peel them. 🙂
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August 5, 2018 at 3:44 pmGeorge khoury saysI really think 3 tablespoon of lemon juice
is way too much! Are you sure? I’m Lebanese, and have had this dish in Beirut’s Finest restaurants, and not so famous hole in the wall small restaurants. I have never tasted that much lemon flavor in it. It’s definitely not the Hummus I knew and loved!Reply
September 8, 2019 at 11:00 amChristine saysHi George! I like the amount of lemon, but you’re welcome to use less. I am Lebanese and have spent much of my life in Beirut as well, and I would say this tastes pretty consistent with what you’d find there – but you can definitely adjust the lemon, tahini, and salt to your preference.
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January 4, 2020 at 10:02 pmEleni saysI agree with Christine, I am greek and husband is Lebanese, we visitLebanon 2-3 times a year and feel I am now an expert in the authentic cuisine, and I have been to numerous restaurants where the hummus is definitely lemony and for me 3 tablespoons.is not enough and I prefer double that! Great recipes. My favorite being your Swiss chard and lentil soup.
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February 22, 2020 at 11:39 amChristine saysThanks, Eleni. I agree, I usually add more lemon too! And glad you love the lentil and swiss chard soup – it’s a staple for me, especially in winter!
May 17, 2016 at 8:33 pmVictoria Myers saysAlso making this ASAP!:)
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May 25, 2016 at 9:13 amChristine saysDo it! Homemade hummus is the best. Let me know how it turns out!
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October 29, 2016 at 3:52 pmEvan saysMy favorite hummus!
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February 9, 2017 at 12:26 pmNadine saysBest hummus recipe!
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July 10, 2017 at 2:14 pmRenieB saysI know this post isn’t recent, but this is the most comprehensive yet streamlined tutorial for homemade hummus that I’ve seen. I have tried several recipes from boiling soaked chickpeas in baking soda to hand mashing the ingredients and I am always left questioning if there is a more convenient way (without sacrificing authenticity) and puzzled with dry/boiled beans conversion amounts. Your tips about freezing portions of cooked beans and boiling canned beans are blowing my mind! Thanks for this!!!!
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July 13, 2017 at 9:58 amChristine saysThanks, Renie! When I first tried making hummus, it was such a struggle to find a recipe that resulted in hummus with the right flavor, texture, etc., so between countless trials and research (i.e. eating tons of hummus all over the world), I was finally able to perfect the recipe – so I am so happy to share my tips and recipe and am thrilled you are finding it useful!
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December 10, 2017 at 11:59 pmElaine Romero saysThank you for the great recipe and specific directions. I’m going to make this my go to hummus recipe. It really helped.
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December 13, 2017 at 5:46 pmChristine saysI’m so glad you found the directions helpful! Thrilled that you love it!
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January 29, 2018 at 3:32 pmValerie McCoy saysI just came back from the store with all the ingredients! It’s a great day to make hummus since the snow is beginning to come down and the family will be staying inside.
My favorite hummus in the entire world comes from a place in Washington DC, in a cafe call “The Lebanese Taverna.” I have never had such creamy, luxurious hummus and I am hoping this recipe will soothe my desire for that same creaminess. And if it’s divine I’m afraid I won’t be able to share…..I will be curled up, watching a movie while spreading hummus onto warm pita. Can’t wait!!
Thank you so much for contributing this recipeReply
February 3, 2018 at 11:05 amChristine saysValerie, I know Lebanese Taverna well – I agree, their hummus is great! Homemade hummus ALWAYS beats the store-bought stuff!
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March 3, 2018 at 11:37 amLaurel saysWonderful! I have the pleasure of owning a Vitamix– no need to skin any garbanzo beans and it comes out super creamy. I used a fermented garlic clove so it has probiotics–bonus! Thank you for the great directions and pictures!
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April 21, 2018 at 6:41 pmChristine saysWoah, love the idea of the fermented garlic! So glad you liked the recipe!
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March 27, 2018 at 3:50 pmSuzy saysBest hummus I’ve ever made. Thank you!
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April 21, 2018 at 6:40 pmChristine saysThrilled to hear that!
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April 25, 2018 at 7:37 pmGina Phillips saysI sprouted my chickpeas and now I need to cook them. Do you have specific tips for this?
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May 28, 2018 at 3:56 pmChristine saysNo specific recipe, but here are my tips – I usually add a little baking soda to the water when cooking my chickpeas to soften them. I also tend to slightly overcook them (only when using them for hummus) since it makes it easier to blend/process. Good luck!
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May 25, 2018 at 1:45 pmPatty balch saysI have lived in Hummus Land… and oh yes, this is DIVINE.
I sometimes lighten it … with plain low fat Siggi yogurt… for the ‘less than’ purists.
But hey… THIS IS HUMMUS.
Thank you!!!!
PattyReply
May 28, 2018 at 3:53 pmChristine saysHummus Land sounds like where I want to be! 😉 Glad you love the recipe!
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May 28, 2018 at 2:44 pmlynn b. saysCan you recommend a good pita brand? Every brand I’ve tried in the regular supermarket is not very good. Or perhaps the trick is in the preparation of the pita (warming it)? Thank you!
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May 28, 2018 at 3:51 pmChristine saysOh gosh, this has been my life-long struggle! It is so hard to find decent pita at regular supermarkets. If you have any Middle Eastern markets around you, that’s where you’re bound to find the best traditional thin pita bread. When I’m desperate, I’ll get those smaller thicker pitas with pockets and will warm them in the oven until just warm (not crunchy). Believe it or not, I’ve actually made pita, and it’s not too difficult if you’re up for a challenge – plus you can freeze extra! If you find good pita bread at a Middle Eastern market, you can also freeze them.
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August 4, 2018 at 12:59 pmMary saysI have searched far and wide for a creamy, authentic hummus recipe and this is IT!!! I used to live in Michigan near several Mediterranean restaurants and was spoiled by the abundance of hummus there. I moved south and haven’t been able to find anything relatively close so I resorted to making it. This is spot on to the stuff I grew up on–thank you!!
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September 8, 2019 at 11:01 amChristine saysSo happy you love it! I grew up in the south, so my family and I spent a lot of time perfecting our hummus recipe since we couldn’t find it anywhere else!
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August 14, 2018 at 1:46 pmstephenbelfort saysI’m out of the country right now and away from my local hummus brand. This recipe was the perfect solution. Easy to follow and it tasted amazing. Minimal effort too, and it turned out great even though I did admittedly use canned chickpeas instead of fresh ones. I’m definitely going to make this again!
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November 4, 2018 at 5:09 pmJaime Hernandez saysI followed your recipe and added 2 cloves of garlic instead of one. Tossed everything in the Vitamix and it came out super fantastic. I don’t have sumac or zatar however, I put some Tajin on top and it was fantastic! Tajin is a chili/lime powder sold at the Mexican markets and my husband puts it on everything. This is my new favorite hummus recipe. Thank you!
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April 12, 2020 at 5:10 pmMary saysTajin is a great idea. Going to add it to my hummus today. Thanks!
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November 5, 2018 at 12:57 pmCristina Steele saysDelicious!! I just made a quadruple recipe (lol. We love hummus!) I used 4 cans of chickpeas and prepped them as you recommended. Then added 3/4 each tahini & lemon juice. A heaping tbsp. of garlic, 1 cup of aquafaba & salt to taste. It turned out great!
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September 8, 2019 at 10:54 amChristine saysYou sound like my kind of cook! Glad you love the hummus recipe!
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October 30, 2019 at 3:43 pmRani saysJust found this recipe and can’t wait to make it! One question: most hummus recipes add olive oil while blending the chickpeas, is there a reason your recipe doesn’t have this step?
Aside: I am married into a family who lived in the middle east all their lives and consider the Lebanese hummus the best! So was looking for an authentic hummus recipe for long now, looks like I just found it! Will let you know how it turns out😊
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October 30, 2019 at 4:24 pmChristine saysHi Rani! I occasionally drizzle a little olive oil while the chickpeas are blending, however, I usually do most or all aquafaba/water. In my opinion, it can taste a little too olive oil-y if you add too much. Plus, I like to give a good pour of olive oil on top of the hummus when it’s done 🙂 Hope you enjoy!
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November 2, 2019 at 11:29 pmRani saysMade it today it was delicious! So creamy and fluffy yummm. I added a lot more aquafaba than the recipe to make it more creamy and less thick but not too thin of course. Ha ha the cooking and removing of the skin did take a while though, but totally worth it!
I did this one thing- after cooking and saving/draining the water I closed the lid of the pot I cooked the chickpeas in and gave it a nice shake and that actually worked in getting rid of almost all the skin and then just rinsed it off.Reply
November 11, 2019 at 5:50 pmKaren saysBest, creamiest hummous I have ever made. The Aquafaba makes all the difference. I did add a second clove of garlic😁 thanks for the recipe.
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January 30, 2020 at 11:06 amJess saysIt’s 2020 and I’m about to try this recipe!
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April 12, 2020 at 5:12 pmMary saysThis recipe is excellent. Narrative is well written and the ingredients basis enough to allow for variations–red bell pepper or cilantro or other favorite flavors. I make this hummus regularly now.
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May 15, 2020 at 10:04 pmChristine saysSo glad you loved the recipe and tips!
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December 15, 2020 at 6:36 pmDaniel saysI roasted some red field peppers and blended it in, also used avocado oil. Dabbed a little cumin and tomato and parsley too, sweet recipe. The best. Thank youy
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December 21, 2020 at 2:17 pmChristine saysSounds delicious! Thanks for sharing!
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November 5, 2020 at 6:42 pmMandi Hubbard saysThis is my first attempt to make hummus without olive oil and I LOVE it this way SO much better than any recipe I’ve ever made! I used only the aquafaba, no water and I will never mix it with olive oil again, lol. I never knew why I could never get it to taste “right.” Now it tastes unbelievably right!!! Thank you so much!!! 💕
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December 21, 2020 at 2:17 pmChristine saysThat makes me so happy to hear! Nothing beats homemade hummus!
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December 31, 2020 at 11:35 pmAnnika saysLove this recipe! Have made it several times over and it works like a charm. I even made it without a blender by passing it through a strainer and it still worked great.
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June 24, 2016 at 6:38 pmMona saysI love the presentation! Your recipe is creamy and absolutely delicious.
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June 24, 2016 at 8:46 pmChristine saysThanks <3
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January 30, 2018 at 1:25 pmValerie McCoy saysJust made it and it’s like silk, it is soooo creamy and delicious.
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February 3, 2018 at 11:05 amChristine saysThrilled you love it! Thanks for following up 🙂
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