Hurray for hummus! It's hard to be humble about this heavenly homemade hummus recipe. Creamy smooth, so delicious, and easy to prepare, chances are, you might not buy packaged hummus again!
Velvety smooth and irresistibly creamy with a light and lovely lemony flavor - this heavenly hummus recipe is everything you crave in this classic dip. Made with wholesome chickpeas, fresh lemon juice, tahini, olive oil, and garlic, it’s the kind of simple, feel-good food you’ll want to make again and again. Perfect for parties, snacking, or spreading on everything in sight.
I think you'll agree, it just isn't a party without a bowl of hummus on the table. Be sure to have some fresh pita bread, chips or crisp veggies on hand. You can make a meal of it! It pairs beautifully with my favorite vegan tzatziki sauce and Mediterranean roasted vegetables, and is a delicious dip with our homemade vegan meatless meatballs.
Over the years, I've sampled a lot of hummus spreads - store-bought, restaurant-style, homemade - some really good, a few not-so-good. The best hummus I've ever tasted? It's this one, hands down. This recipe is the result of my husband John's experimentation with others he has tried and fine-tuned into one great recipe. Sure, you can always buy a package of good hummus if you're in a hurry, but if you want to try the best hummus you've ever had, you owe it to yourself to make a batch of this, a perfect blend of tahini, lemon, garlic, salt, and of course, chickpeas (garbanzo beans).
Table of Contents
Serve with flatbread, a light drizzle of olive oil and a bit of basil. Yum!
Ingredients
chickpeas - dried
baking soda
fresh whole garlic (with peel)
lemon juice (fresh)
tahini - organic preferred
sea salt - or a coarse salt of your choice
cumin
ice cubes
🥕See the printable recipe below for quantities & details
This is the smoothest, creamiest hummus recipe, prepared with just the right amount of tangy lemon, infused with mellow fresh garlic, tahini, a drizzle of olive oil and a hint of ground cumin. It's so easy & so good!
Instructions
- Soak chickpeas several hours or overnight
2. Drain, then place in a 5 quart pot, cover with water, and boil until tender.
3. Blend lemon juice, whole garlic cloves, & salt. Pour through a mesh strainer (to remove garlic skins) and back into the blender container.
4. Add tahini and cumin. Blend thoroughly.
5. Add cooked chickpeas.
6. Blend until smooth and creamy!
Serve with pita chips, flatbread, fresh veggies and enjoy!
Equipment
- large bowl
- fine mesh strainer
- high speed blender
- colander
- 5 qt (or larger) pot
- Measuring spoons
- silicone spatula or scraper
- citrus squeezer
FAQ's
Hummus is a dip or spread made from chickpeas that have been cooked and blended with lemon juice, tahini, garlic and other spices. Hummus is often eaten as an appetizer or starter with pita, flatbread, raw or roasted vegetables, or as a spread on sandwiches and falafel.
How would you describe hummus to someone who hasn't ever tasted it? I would simply say hummus is soul food, and, for that very reason it has been a staple in the Mediterranean and Middle East for centuries. In fact, the word hummus originates from the Arabic word for chickpea. Prepared with readily available ingredients from the region, hummus has provided a delicious and satisfying food source for millions of people throughout history.
Tahini or tahina is a condiment made from toasted ground hulled sesame. It is served by itself or as a major ingredient in hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the Levant and Eastern Mediterranean, the South Caucasus, as well as parts of North Africa. Wikipedia
Homemade hummus can be stored in an airtight container in the refrigerator for up to 5-7 days. It's best to keep it in a container with a tight-fitting lid to prevent air from getting in, which can cause the hummus to spoil more quickly.
If you're making a large batch of hummus, you can also freeze it for longer storage. To freeze, put the hummus in an airtight container or freezer bag, leaving some space at the top for expansion. It can be stored in the freezer for up to 3 months.
When you're ready to use the frozen hummus, simply thaw it in the refrigerator overnight. Stir well before serving to ensure a smooth consistency.
If you love this recipe ★★★★★ please be sure to rate it below! Sharing your experience lets me know that you enjoyed it and will help other readers decide if they should give the recipe a try too. Thanks a bunch!🥕
Recipe
Heavenly Homemade Hummus
Equipment
- large bowl
- fine mesh strainer
- high speed blender
- colander
- 5 qt (or larger) pot
- silicone spatula or scraper
Ingredients
- 1 C dried chickpeas
- 2 teaspoon baking soda
- 5 cloves garlic do not peel
- ⅔ C lemon juice fresh squeezed
- ¾ C tahini organic preferred
- 2 teaspoon sea salt
- ¼ teaspoon cumin
- 1-3 ice cubes
Instructions
- Rinse chickpeas in cold water, removing any discolored pieces. Place chickpeas in a large bowl, cover with water and stir in 1 teaspoon baking soda. Leave on kitchen counter and allow to soak for 8 hrs. or overnight.
- After chickpeas have soaked, pour off water and transfer to a 5 qt. pot or larger.
- Cover chickpeas in water (at least 3 - 4 inches above chickpeas), add 1 teaspoon baking soda, and bring to a boil.
- Once boiling, reduce heat to a lightly rolling simmer for one hour.
- Meanwhile, place whole (unpeeled) garlic cloves, lemon juice, and salt into a blender.
- Blend until garlic is thoroughly pulverized. Turn off blender and allow to sit for at least 10 minutes.
- Using a fine mesh strainer, pour lemon/garlic liquid through strainer into a measuring cup or small bowl, then pour strained liquid back into blender container.
- Add tahini and cumin and blend until creamy smooth.
- When chickpeas are done boiling, (they should be very soft), transfer them to a colander or large strainer to drain.
- Pour drained chickpeas into blender with tahini mixture. Blend until smooth, adding ice cubes as needed to create the consistency of thick, heavy cream.
- Transfer finished hummus to a glass bowl or storage container. Cool on kitchen counter.
- Hummus is best served at room temperature, but can be stored in a refrigerator for 2-3 days.Enjoy!🥕
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Len says
This looks great. I know this recipe will work. Can you please explain why we would not peel the garlic and why the extra step of straining? Would this affect the taste or is it meant to save time by avoiding peeling? Just curious as I’ve never heard of this step.
Connie says
I know, it seems strange doesn't it? There's a couple reasons to leave the peels and strain the liquid. 1. By blending the lemon, garlic, and salt, it intensifies the flavor. 2. Straining the liquid after blending removes any fine bits of garlic and lemon pulp, which adds to the very smooth texture of the finished hummus. You can peel the garlic if you like, but since it will be strained, you really don't need to. Love to hear if you give it a go!
Susie Edwards says
The Heavenly Homemade Hummus. I used more garlic and black olives instead of salt and blended all in the blender. Came out perfect. I’m going to have for breakfast on my toast.
Connie Edwards McGaughy says
Olives & hummus are a perfect match! So glad you enjoyed the recipe. Thanks for sharing, Susie!💚🥕
Connie Edwards McGaughy says
Hands down, the best hummus I've ever had. If you haven't prepared your own homemade hummus before, you need to make a batch of this. You'll be glad you did.