The Best Homemade Hummus
an Easy Foolproof Recipe
What’s better than a velvety smooth, creamy hummus? A perfect homemade hummus, of course.
Vegan | GF | Soy-free | Nut-free | No rice
Do I really need to share my hummus recipe, seeing that there’s already oodles of them out there on the web? Probably not, but surely, one more recipe can’t hurt, right? Besides, I’ll add my favourite variations as well. And some of my best Spoonie tips & tricks so you won’t have to burn through all your spoons making this incredibly tasty hummus. That’s got to be worth something.
How I Got Addicted to Homemade Hummus
Growing up in the dreary Netherlands, my typical diet consisted or bread and cheese for breakfast and lunch, and meat, potatoes, and vegetables for supper. A dull, uninspired diet that had me craving for something more. Something better.
To my delight, I frequently got a taste of that in my Italian neighbours’ kitchen. It was so much better, so much more flavourful, it made me vow I’d learn how to cook Really Good Food!
Even before I left my parental home, I’d already started collecting—and devouring—cookbooks. Experimenting and trying out new dishes in my mother’s kitchen every chance I got.
But it wasn’t until I’d been married for several years and the youngest of my three children was born that I first discovered hummus at a friend’s birthday party. That first taste was all I needed: I instantly developed a new obsession.
I wanted to create the best hummus recipe ever. Whether I succeeded or not, that’s not up to me to say, but you can be the judge of that. Just make the recipe and let me know in the comments.
What Goes Into This Creamy Hummus
The main ingredient of this incredibly creamy and tasty hummus is chickpeas. You’ll get the best results if you soak and cook your own own chickpeas (the Instant Pot makes this very easy), but if Spoonie-life gets in the way, there’s zero shame in using tinned or jarred chickpeas. I’ve done it, too, and my hummus still came out fine.
Another essential ingredient is Tahini. Get the one you like best (try several brands and choose the one you genuinely like best. You choice of tahini will have a noticeable impact on the taste of your hummus, so don’t skimp on it.
Fresh lemon juice is very much preferred over bottled lemon juice. That said, if your hands object to squeezing out fresh lemons (mine do, and quite vehemently so) just go for bottled lemon juice—and get one without preservatives if at all possible. That alone can make a huge difference.
Olive oil will enhance the smooth creaminess of your homemade hummus, while fresh garlic provides a delicious spicy flavour.
Delicious Variations on This Hummus Recipe
- Tomato Hummus: Chop some sun-dried tomatoes and add them to your hummus. Blend for a little while longer, but not too long. You want to still find tiny little bits of tomato in there. You can also add in some parsley, to make it taste even better.
- Avocado Hummus: Blend in half an avocado. Add some mint and dill.
- Spicy Hummus: Add some sambal (Indonesian chili sauce). Garnish with sweet chili sauce.
- Savoury Pumpkin Hummus: Enjoy the taste of autumn with this vibrant orange hummus.
Serving Suggestions
Enjoy as a bread spread, dip, side dish… With a smooth, creamy hummus like this one you just can’t go wrong. Not in my book.
Spoonie Notes
- Use store-bought chickpeas if you don’t feel up to soaking and cooking dried chickpeas.
- While you can use any powerful food processor or stick blender (no need for a Vitamix, though this will make things even easier), I typically prefer my stick blender as this makes clean-up easier.
- Use fresh bottle lemon juice if you can’t handle squeezing lemons. No need to hurt yourself.
Storage
- Homemade hummus can be kept in the fridge in a sealed container for three to five days. Always check for possible spoilage.
- While you can freeze hummus for up to eight months, freezing will change its texture and flavour.
Allergy Information
- Free from: dairy, gluten, eggs, nuts, soy
- Contains sesame
Step-by-Step Creamy Hummus Recipe
The Best Homemade Hummus
Equipment
- 1 food processor or stick blender
- measuring cups
Ingredients
- 1 cup cooked chickpeas
- ⅓ cup tahini
- ¼ cup lemon juice
- 1 tbsp olive oil
- water as needed
- salt and pepper to taste
- fresh garlic to taste
Instructions
- Place 1 cup cooked chickpeas, ⅓ cup tahini, ¼ cup lemon juice, 1 tbsp olive oil, and fresh garlic in a jug.
- Blend until you get a creamy consistency.
- Add water—just a spoonful at a time—if it's too thick.
- Taste, and add salt and pepper, and more fresh garlic, or lemon juice if needed.
Notes
- This is just the basic recipe. Easy, straightforward, and versatile.
- You can play around with this recipe to make your own variations.
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