This hummus recipe is hands down my favorite, and I've got a secret trick that ensures it's the creamiest and the most delicious hummus you'll ever eat.
Want more Mediterranean dips or sauces? Try my Beet Tzatziki dip, Cacik (Turkish cucumber yogurt sauce), or spicy green Zhoug sauce.
Who's not a hummus lover? Well, if you don't, then you don't belong here!
Hummus is just so creamy and delicious. It's the appetizer that always gets devoured at dinner parties.
Making hummus isn't that hard when you think about it. But occasionally, some homemade hummus might have a gritty texture, which is not what you want for your hummus.
To solve the problem, cook the chickpeas in their can's liquid for ten minutes. The result is creamy hummus, without adding water or excessive olive oil.
Hummus Ingredients
Here are Ashley's notes about the ingredients you need to make the perfect classic hummus every time.
Chickpeas
We'll be using chickpeas straight from the can. There's no need to soak dried chickpeas overnight, boil them for hours, add baking soda, and remove the outer skin from each chickpea. Just mentioning all those steps was exhausting.
Also, don't drain the chickpea water from the can, we'll be using it to boil the chickpeas.
Tahini
There are numerous brands of tahini available in the market. I avoid purchasing the ones that come in glass jars and have a layer of excess oil on top. Even though separation is a natural occurrence, the paste underneath becomes dense and clumpy and requires some liquid to thin it out.
My favorite brand that yields creamy tahini for all my recipes is Al Kanater (made in Lebanon).
Spice
Most hummus recipes typically include cumin for an authentic taste, but adding garam masala with coriander and cardamom creates a distinct Mediterranean flavor. You won't be disappointed.
Also, it's important to note that not all garam masala blends are created equal in terms of quality, ratios, and ingredients. I prefer the McCormick brand. It's perfect.
Lastly, use good quality olive oil that's made for salads. Ok, one last thing, to get those pretty red lines on all four sides, you'll need paprika or my favorite, smoked paprika.
See the recipe card for quantities.
How to Make Hummus
1.) Cook the chickpeas in their liquid for 10 minutes.
Pro tip: Add the spice when cooking the chickpeas, this can help get rid of the raw taste and concentrate the flavor into the chickpeas.
2.) Add the chickpeas, including the liquid, to a high-speed blender and blend for 1-2 minutes until a creamy texture forms.
3.) Scrape down the sides of your blender. Add lemon juice, tahini, and garlic. Process for another 1-2 minutes and slowly drizzle in olive oil through the shoot.
4.) Transfer the hummus to a covered container, and refrigerate it for at least one hour before serving.
5.) Once chilled, your hummus is ready to be plated and served.
How to Serve Hummus
- Place the hummus in a bowl or serving dish.
- Use the back of the spoon to create smooth dips.
- Drizzle extra olive oil into the dips.
- Add more chickpeas in the center and top with fresh herbs.
- Dip a fork into the water and then into a small bowl of paprika.
- Lightly press the fork onto the edges to create pretty red lines.
Once you've made this hummus, the possibilities are endless. Slather it onto toast, use it as a dip for veggies, or enjoy it with warm pita bread. You can even add a dollop to your favorite bowls to elevate the flavors to the next level.
I promise that after making this hummus recipe, you won't buy hummus ever again!
Substitutions and Variations
Here are some substitutions and variations for homemade hummus:
- Roasted garlic - Preheat your oven to 400°F. Cut the top off a head of garlic, drizzle with olive oil, wrap in foil, and bake for 30-40 minutes until cloves are soft and caramelized. Add the garlic when you add the lemon juice.
- Play with garnishes - Garnish with sesame seeds, fresh mint, parsley, or even a dusting of sumac.
- Protein -Make this hummus a meal by topping it with chicken shawarma, steak, or tofu.
Storage
To store hummus, transfer it to an airtight container and refrigerate it for up to 3 days.
Make sure to keep the surface of the hummus smooth and drizzle a thin layer of olive oil on top to help preserve its freshness.
More crave-worthy Mediterranean recipes
- Green Zhoug Recipe (spicy cilantro sauce)
- Egg Muffins with Greek Feta and Tomato with Spinach
- Healthy Mediterranean Orzo Pasta Salad {Gluten-Free}
- Authentic Kisir (Turkish Bulgur Salad)
Hummus Recipe
Ingredients
- 1 15.5 (oz) can of chickpeas
- ¼ teaspoon garam masala
- ½ teaspoon sea salt
- ¼ cup lemon juice about 1 large lemon
- ¼ cup tahini make sure it's nice and runny
- 1 clove garlic, chopped
- ¼ cup extra virgin olive oil
Garnishes
- 2 tablespoons olive oil
- 1 tablespoon fresh chopped parsley
- 1 tablespoon paprika or smoked paprika
Instructions
- Add the can of chickpeas with its liquid, garam masala, and salt to a saucepan over medium heat.
- Bring the chickpeas to a simmer. Once a simmer is achieved, lower the heat, cover with a lid, and simmer for 10 minutes.
- Remove 1 tablespoon of the cooked chickpeas and place aside. Transfer the rest of the overcooked chickpeas with their liquid to a blender. Process until the chickpeas are smooth and creamy, about 1-2 minutes on high.
- Scrape down the sides. Add the lemon juice, tahini, and garlic. Process the mixture once more while slowly pouring olive oil down the chute. Continue to blend for an additional 1-2 minutes.
- Transfer the hummus to a container with a lid, and refrigerate it for at least one hour before serving.
Serve
- When ready to serve, dollop the hummus in a bowl or dish.
- Use the back of a spoon to create smooth dips. Drizzle olive oil over the dips and add the reserved cooked chickpeas in the center.
- Top with fresh herbs. Dip a fork into some water and then into a small bowl of paprika. Lightly press the fork onto the edges of the hummus to create red lines.
- Serve with warm pita bread.
Susan says
So good. Thank you for the recipe. I'm going to make it again this weekend!