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Home » Appetizers

How To Make Hummus

Published: Mar 31, 2020 · Modified: Jan 22, 2025 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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Creamy hummus, one of the epic Middle Eastern recipes. Homemade hummus recipe from scratch always tastes better, you'll never go back to the store-bought hummus.
Tahini is a must in this recipe but we will explore other variations as well, here is how to make your own tahini paste.

hands reaching out to veggies with a big hummus bowl in the center of a wooden table.

Hummus salad

Yes, in the Middle East we call this salad and not dip " salatet hummus" this is the name in Arabic. Hummus is one of the well known Middle Eastern dips across the US if not the whole world. I was seriously shocked that I did not have one yet.
This is the classic hummus recipe that I grew up with. It has been in the family for like forever and I honestly think it is the best hummus dip recipe.

What is Hummus exactly?

The word "Hummus" means chickpeas in Arabic language. In the Middle East " Hummus salad" generally means the Hummus dip that you probably know.
Hummus salad/dip is a levantine dip made of mashed cooked chickpeas. Basic Middle Eastern hummus is surprisingly simple and made with just few ingredients: chickpeas, tahini, olive oil, garlic and lemon juice. and some simple seasonings.

Origin of Hummus

Well, another surprise here, many regions claim to be the origin of this fantastic dip. Although the exact origin is still unknown , it is well known that chickpeas were cultivated in the Mediterranean and Middle east thousands of year ago.
According to wikipedia, a 13th century cookbook found in Cairo/Egypt had a similar dish without garlic nor tahini and using vinegar instead of lemon juice.

hands holding a serving platter of hummus and veggies.

Hummus tips:

  • Dry or canned chickpeas? Personally, I always try to go for the dry as this is what I am used to. I never saw my mom make hummus with canned chickpeas. But if time is a constraint, or for any other reason you decided to use canned chickpeas then place them drained in a sauce pan and boil for like 15 minutes until they are very tender.
  • Aquafaba: is the water left off cooking chickpeas or the liquid in the canned ones. Some people believe it has gaseous qualities, some people even say it is dangerous to consume during pregnancy and for the gut health. So discarding the water is a common practice, but that does not mean you have to. Aquafaba amazingly whip up just like egg whites!! which gives my hummus a lighter color and texture.
  • Peeling chickpeas: seriously guys who has the time for that anyways?!. None and I mean NONE of my ancestors skinned the chickpeas to make hummus. BUT, some people say it makes your hummus crazy ultra smooth. If you have that time I recommend getting dry chickpeas and cook it from scratch.
  • How to get a whiten hummus color? restaurants in the Middle East serve hummus with lighter color than what we have here in the US. It is not as dark beige it is much whiter. Many people strive to do that at home by mixing in 1 tablespoon of yogurt or 2 tablespoons of buttermilk and sometimes people add a little bit of whipping cream or sour cream with an ice cube. I've tried that and did not like it, but this is an option for you if you would like to try.
  • Tahini substitutions: I get it, I have a kid who is allergic to tahini and sesame seeds. You can use all natural peanut butter, almond butter, cashew butter, pine nut better or any nut butter you have just make sure it is all natural, meaning only the nut is used with no additives. You can also use sesame oil, my kid is allergic to sesame anything but not the oil!! so if this is your case you can use it too. If you have a party of so many allergies going on, then leave it out, it will taste more like chickpea spread but it will be better to keep everyone safe.
  • A weird tip here, I do not add olive oil to my hummus while making it. I serve it with a drizzle of olive oil on top and mix in as I eat. There is no scientific reason behind this…. it is just me and what I grew up eating. So you are welcome to add olive oil while making your own hummus.

How to perfectly cook chickpeas for hummus?

It is so easy to cook hummus, it just needs some time to soak. But I know life happens and we sometimes forget to soak overnight so I will show you an alternative way.

  1. Soak chickpeas overnight in cold water to cover by 2-3 inches, stir in ¼ teaspoon baking soda for each cup of dry chickpeas.
  2. Drain and rinse chickpeas thoroughly with cold water.
  3. Place chickpeas in a pot, cover with cold water and bring to a boil.
  4. Reduce heat and simmer to cook for 60-90 minutes stirring and checking in between for doneness. In case of hummus, cook it for 90 minutes until very very tender. Do not forget to check the water level every now and then.
  5. Drain chickpeas and use in your recipe.
  6. If you do not have time soak chickpeas for an hour in hot water with baking soda.

Make ahead tip

Cook chickpeas and freeze them in freezer bags. When ready to use take them out and thaw in refrigerator. You can also prepare the sauce in advance and place in a container in your refrigerator. Here is what you'll do to freeze the cooked chickpeas:

  1. It is recommended that you cook the chickpeas a little firmer if you are going to freeze them as they will be used and cooked again in another recipe.
  2. Drain chickpeas, let it cool completely and pat dry with a kitchen towel.
  3. Line a baking sheet with parchment paper and place chickpeas in a single layer. Flash freeze them in the freezer for 1 hour.
  4. Take them out and place in a zip lock bag, store in freezer for up to a month.

Homemade Hummus dip recipe

steps for making hummus
Easy hummus recipe for a simple dip that goes great with pita chips.
  • Place cooked chickpeas with some cooking water in your food processor and pulse until creamy. You will need to stop and scrape the sides to make sure that everything is evenly processed.
  • Add the rest of the ingredients and process well until everything is incorporated.

What do you eat with hummus?

I can scoop up hummus and eat it with almost anything. Hummus is usually served as an appetizer or dip with pita or any sort of flat bread. It is also used as a spread in falafel and fool sandwiches. Grilled meat or fish is never complete without a plate of hummus on the side. It is great for breakfast, lunch or dinner.

Hand holding a piece of pita bread dipped in hummus.

Delicious and beyond any store bought variety. Personally, I think traditional hummus with pita is hard to beat.

Related Recipes

  • Craving something creamy and delicious? Try making homemade tahini sauce! With some simple ingredients and just 5 minutes of your time you'll creat a healthy, perfect dip, spread, or salad dressings.
  • Have you tried making Baba Ghanouj at home? It is so delicious! Smoky eggplants mixed up with tahini, lemon juice, garlic, and olive oil. Perfect as a dip or spread on sandwiches.
  • Discover the deliciousness of Melitzanosalata with this simple recipe. Tis Greek eggplant recipe is so addictive you'll want to spread it on everything.
  • This lemon herb tahini is the perfect blend of tangy lemon, fresh herbs, and nutty tahini. A delicious twist to the classic tahini sauce that will add a burst of flavor to everything on the table.
  • This is my go to Greek yogurt dill sauce to be served with gyros, stuffed grape leaves and also moussaka. Salty, garlicky and above all very easy to make.
  • Szechuan Sauce is a spicy and savory sauce with a hint of sweetness that originated in China. It can be used as a dip, sauce or a marinade for many dishes.

More Snack Recipes

  • Bring the flavor of your favorite chips to your kitchen with this recipe for homemade Doritos. Snack time just got better!
  • This Beetroot Hummus recipe is very easy to make and perfect for all your healthy snacking needs with its vibrant color and earthy flavors.


I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
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If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.

A white bowl filled with creamy hummus

Authentic Hummus

Garbanzo bean hummus, one of the epic Middle Eastern recipes. Homemade hummus recipe from scratch, you'll never go back to the store bought tubs.
5 from 9 votes
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Course: Appetizer
Cuisine: Mediterranean, Middle East
Diet: Halal, Vegan
Prep Time: 10 minutes minutes
cooking chickpeas: 1 hour hour 30 minutes minutes
Total Time: 1 hour hour 40 minutes minutes
Servings: 5 serving
Calories: 163kcal
Author: Amira

Ingredients

For cooking the chickpeas:

  • ⅔ cup dried chickpeas or use 1.5 cups of already cooked chickpeas. Note1
  • ¼ teaspoon baking soda.
  • Water to cook chickpeas

Tahini spice mix:

  • ¼ cup cooking water divided.
  • 3 Tablespoons lemon juice. Note2
  • 1 Tablespoon white vinegar. Note2
  • 3 Tablespoons tahini paste.
  • 2 small garlic cloves minced.
  • 1 teaspoon cumin.
  • 2 Tablespoons extra virgin olive oil. Note3
  • Salt to taste.

Instructions

Cook Chickpeas:

  • Soak chickpeas overnight in cold water with baking soda.
  • Drain chickpeas and rinse under running cold water. Place in a saucepan, cover with water, boil then reduce heat if necessary to prevent overflow. Continue to cook until very tender this will take probably 60-90 minutes. Drain keeping the cooking water. Set aside to cool down.

Making the hummus:

  • In your food processor add Chickpeas and two tablespoons of the cooled cooking water and process scarping the sides and bottom of the bowl.
  • Add tahini, lemon juice, vinegar and pulse until well incorporated and creamy.
  • Add garlic, cumin, salt, and mix.
  • If the mixture is too thick for your taste mix in the remaining 2 tablespoons of cooking water.
  • Taste to adjust salt.
  • Serve drizzled with 2 Tablespoons olive oil.

Video

Notes

Note1: You can also use a 15oz can of chickpeas, drained and rinsed well then boiled for 15 minutes with baking soda to make it softer.
Note2: Some people use all vinegar and others use all lemon. The measures above are the right mix for our taste.
Note3: As mentioned above I do not add olive oil while making the hummus rather I drizzle mine on top and mix while eating. This is just my personal thing, otherwise you can add the oil to the hummus while making.

Serve with:

Serve hummus as a dip with different veggies or with pita bread, try it with the Egyptian mahlab bread as it tastes great with crunchy bread as well. Hummus can be served as a side with kofta, beef kebab or chicken kebabs.
Please check the nutrition disclaimer policy.

Nutrition

Calories: 163kcal | Carbohydrates: 13.8g | Protein: 4g | Fat: 11g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 6g | Sodium: 156mg | Potassium: 133.9mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 20IU | Vitamin C: 6.1mg | Calcium: 57mg
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This recipe originally published May 2018. Updated for some housekeeping things on March 20120. No change to the recipe!

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About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

Reader Interactions

Comments

  1. Neva Mikula

    February 04, 2025 at 3:30 pm

    5 stars
    Amira!
    Another few minutes time saver: drop the garlic into the running food processor first, then add the chickpeas. Pre chopping the garlic totally unnecessary!
    BTW—- best hummus ever!

    Neva

    Reply
  2. Nandy

    November 09, 2023 at 12:27 pm

    5 stars
    Thank you. I made the Hummus for my family and they liked it a lot. I used olive oil instead of tahini because of allergies. Please keep those recipes coming. I enjoy making your dishes.

    Reply
  3. nico

    November 27, 2020 at 6:06 am

    hi Amira, i made this for my boyfriend and he loved it, thanks!

    Reply
    • Amira

      November 30, 2020 at 2:39 pm

      Thanks Nick, happy your bf liked it.

      Reply
  4. Steve

    July 10, 2020 at 7:38 am

    The best recipe I have tried. Lovely ! Thank you.

    Reply
    • Amira

      July 17, 2020 at 7:07 pm

      Thank you so much Steve for your feedback, I am really glad you liked it.

      Reply
  5. Bindhu

    November 17, 2019 at 6:09 am

    5 stars
    Amira, i really love the way the sauces are made its really creamy and delicious.

    Reply
  6. Karen (Back Road Journal)

    May 17, 2018 at 1:23 pm

    Excellent post Amira, so much information and helpful tips.

    Reply
    • Amira

      May 17, 2018 at 1:38 pm

      Thank you Karen, I hope you like Hummus and try the recipe soon.

      Reply
  7. John / Kitchen Riffs

    May 16, 2018 at 8:30 am

    Great post! Love all the detail. Hummus is wonderful stuff, isn't it? You've done a terrific job with it -- thanks!

    Reply
    • Amira

      May 16, 2018 at 12:44 pm

      Thank you John, do you have a specific recipe you like?

      Reply
  8. Marie Kléber

    May 16, 2018 at 3:40 am

    Wow! This is a great post Amira. Good to read all of these information about Hummus! Hummus is a favorite at home. I should try with dry chickpeas next time.
    As for the skin, I tried both without seeing any difference. If I can save 15 minutes, I'll do it!
    Thanks for the recipe and have a lovely day.

    Reply
    • Amira

      May 16, 2018 at 12:46 pm

      This is my point Marie :), these days one can hardly save 15 minutes of his/her time hehehe. Thanks for your comment.

      Reply
  9. Cecile

    May 15, 2018 at 8:18 am

    What a wonderful post! I am DEFINITELY 'PINNING' it!! I was lucky to have traveled with my husband to several Arabic countries & I so appreciate this recipe - and all your tips and information.

    Reply
    • Amira

      May 16, 2018 at 12:49 pm

      Cecile, thanks dear for your sweet words, I hope you'll have time to try this recipe, it is great is Summer with all the grilling.

      Reply

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I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
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