September 3, 2020

A quick and easy homemade hummus recipe that’s creamy, delicious and so flavorful!

Homemade hummus is one of my favorite things to keep in my fridge. I usually have all of the ingredients on hand, and love being able to customize my toppings.

For those who aren’t familiar with the food, hummus is a Middle Eastern spread made from a blend chickpeas (garbanzo beans), tahini (ground sesame seeds), lemon, garlic, and some spices. Traditionally, it’s made using dry chickpeas that were soaked overnight. But to simplify things, I use canned chickpeas in this recipe.

Hummus is an amazing plant-based protein to incorporate into your meals and snacks. It’s the perfect savory dip to accompany any meal!

Easy homemade hummus ingredients

The ingredients in hummus are surprisingly really simple. Here’s what you’ll need:

Chickpeas– this recipe calls for canned chickpeas, but you can soak dry chickpeas overnight! PRO TIP: peeling the skins off of the canned chickpeas yields an even creamier texture.
Tahini, aka ground sesame seeds- you can find this at most grocery stores. Here’s one i’ve used before and love
Fresh lemon juice
Garlic
Cumin– you may find some versions without cumin, but I love the added flavor it gives
Salt
Cold water OR Aquafaba, the liquid from the canned chickpeas. This adds the best creaminess to your homemade hummus!

You blend all of these together in your food processor or blender, and top it off with your favorite toppings!

Topping variations for your hummus

There are many ways to top your hummus. I like to play around with different spices, oils and herbs. Some of my favorite toppings are:

The classic: a drizzle of olive oil and paprika
The middle eastern: tahini sauce, za’atar (a combination of sesame seeds and spices), paprika, olive oil, and warm chickpeas. This is the za’atar dip I used in this recipe, but you can purchase the spice in stores or online!
The spicy version: the classic + chopped jalapeno peppers in the center

I always top my hummus plate with fresh herbs, like cilantro, for some added color. It’s perfect for when you have guests over and need a simple appetizer to serve alongside a crudités platter.

Ways to serve your hummus

Hummus is so versatile and can be paired with so many foods. Here are a few ways to serve your hummus:

On a snack plate with sliced veggies
In a wrap with protein + veggies
On a roasted vegetable sandwich for an easy plant-based lunch
With warm pita bread– my personal favorite!

This recipe will last up to a week in the fridge. If you’re going to add toppings to yours, I recommend plating only the portion of the recipe that will be eaten, and refrigerating the rest for another day to keep it fresh.

I can’t wait to hear your thoughts! You guys are going to love this recipe.

Easy Homemade Hummus

5 from 1 vote

Course: Side Dish

Servings

4-6

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

NOTES:
For an even creamier hummus, I recommend peeling the skins off of the canned chickpeas. This isn’t a crucial step, but does add a little extra creaminess.

Ingredients

Hummus
15.5 oz can of chickpeas (garbanzo beans), reserve a few to top
1/4 cup aquafaba (liquid from the canned chickpeas) OR cold water
1/3 cup tahini (sesame paste)
2 tbsp cold water
Juice from 1/2 a lemon
2 cloves of garlic
1/2 tsp cumin
1/4 tsp salt
Tahini Sauce
1/4 cup tahini paste
1/4 cup cold water
2 tbsp lemon juice
1/4 tsp salt
1/4 tsp garlic powder
TOPPINGS
Chickpeas
Paprika
Za’atar
Tahini Sauce
Olive oil

Directions

Toss in all hummus ingredients into a blender or food processor and blend for 4-5 minutes until smooth. Start with 1/4 cup of water or aquafaba, and add more as needed until desired consistency is reached. Adjust salt to your liking.
For the tahini, whisk together all of the ingredients in a small bowl until smooth.
Plate your tahini with the back of a spoon, and garnish with toppings of choice. I like to add a drizzle of olive oil, a swirl of tahini, paprika, za’atar, a few chickpeas and cilantro.
Keep leftovers in fridge for up to a week.