Classic Homemade Hummus Recipe

Learn how to make the best homemade hummus with this easy baking recipe! With perfectly tender chickpeas, nutty tahini, and fresh lemon juice, this foolproof method creates a silky-smooth dip that surpasses store-bought versions. Master the technique of creating that restaurant-quality texture at home!

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

5 mins

Serves:

6 servings

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">400g canned chickpeas, drained and rinsed (reserve liquid)</li> <li class="ingredients-single-item">60ml freshly squeezed lemon juice (approximately 2 lemons)</li> <li class="ingredients-single-item">60ml tahini (sesame seed paste)</li> <li class="ingredients-single-item">2 garlic cloves, roughly chopped</li> <li class="ingredients-single-item">30ml extra virgin olive oil, plus extra for serving</li> <li class="ingredients-single-item">½ teaspoon ground cumin</li> <li class="ingredients-single-item">½ teaspoon salt</li> <li class="ingredients-single-item">2-3 tablespoons reserved chickpea liquid or ice-cold water</li> <li class="ingredients-single-item">Paprika and chopped fresh parsley, for garnish</li> </ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving

🔥 Calories: 210 calories

🥑 Fat: 14 g

🧈 Saturated Fat: 2 g

🍞 Carbohydrates: 17 g

🍭 Sugar: 3 g

🍗 Protein: 7 g

🫀 Cholesterol: 0 mg

🧂 Sodium: 290 mg

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Food processor or high-powered blender</li> <li class="equipment-single-item">Rubber spatula</li> <li class="equipment-single-item">Fine mesh sieve (optional, for smoother texture)</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> For the smoothest hummus, take the extra step of peeling your chickpeas. After draining and rinsing, gently pinch each chickpea between your thumb and forefinger - the skin should slip right off. This step is optional but results in significantly silkier hummus. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In your food processor, combine the lemon juice and tahini first. Process for about 1 minute until the mixture becomes pale and creamy. This initial step prevents the tahini from seizing up and creates a lighter base for your hummus. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the garlic, olive oil, cumin, and salt to the food processor. Process for another 30 seconds until thoroughly combined and the garlic is completely broken down. Scrape down the sides with your spatula to ensure even blending. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add half of your chickpeas to the processor and pulse several times to begin breaking them down. Then add the remaining chickpeas and process continuously for 1-2 minutes. The mixture will initially look grainy and thick. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> With the processor running, slowly drizzle in 2-3 tablespoons of the reserved chickpea liquid (aquafaba) or ice-cold water. Continue processing for 3-5 minutes until extremely smooth. This extended processing time is crucial as it aerates the hummus and breaks down the chickpeas completely. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> For extra smoothness, you can pass the hummus through a fine mesh sieve, pressing it through with a spatula. This step is optional but elevates the texture to restaurant quality. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Taste and adjust seasonings if needed. The hummus may seem slightly loose at this stage, but it will thicken as it cools. If it's too thick, add a little more chickpea liquid or water; if too thin, process a bit longer. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Transfer to a serving bowl and let rest for at least 30 minutes at room temperature to allow the flavors to develop. Before serving, use the back of a spoon to create swirls on the surface, then drizzle generously with olive oil and sprinkle with paprika and fresh parsley. Your homemade hummus will keep in an airtight container in the refrigerator for up to 5 days. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Classic Homemade Hummus Recipe?

Classic homemade hummus requires chickpeas, tahini, fresh lemon juice, garlic, extra virgin olive oil, ground cumin, salt, and cold water or reserved chickpea liquid. For garnish, you'll need additional olive oil, paprika, and fresh parsley.

How to cook Classic Homemade Hummus Recipe at home?

Learn how to cook Classic Homemade Hummus Recipe by blending tahini and lemon juice first until creamy, then adding garlic, olive oil, and seasoning. Incorporate chickpeas gradually while processing, slowly drizzling in liquid until silky smooth. The extended processing time (3-5 minutes) is crucial for achieving that restaurant-quality texture.

Does peeling chickpeas really make a difference in hummus texture?

Yes, peeling chickpeas makes a significant difference! Removing the skins eliminates the slight graininess and produces noticeably silkier, creamier hummus. While it adds about 10 minutes to preparation time, many hummus enthusiasts consider it essential for achieving restaurant-quality texture.

What's the secret to achieving ultra-smooth, creamy hummus?

The keys to ultra-smooth hummus are: peeling the chickpeas, processing tahini with lemon juice first, extended blending time (3-5 minutes), adding ice-cold water while blending, and using enough good-quality tahini. For professional results, passing the mixture through a sieve adds extraordinary silkiness.

How long can homemade hummus be stored in the refrigerator?

Properly stored homemade hummus keeps in an airtight container in the refrigerator for up to 5 days. The flavours often improve after the first day as they meld together. To refresh the texture before serving, stir well and add a splash of water or olive oil if it has thickened.

Want to try something else in ...