Hummus is a creamy, flavorful Middle Eastern dip made from chickpeas, tahini, lemon, and garlic. It’s absolutely delicious, especially spread over pita chips!
The BEST Hummus Recipe
Before traveling to the Middle East (and eating all the food), I’d always just bought hummus. It wasn’t a favorite dip of mine (Salsa is my go-to!) so why bother making it?!
Well, that trip completely changed my mind on hummus — I quickly became obsessed. As in, I ordered it every single time it was on the menu. Including breakfast — yes, really!
It had so much more flavor and texture than anything I’d ever had in the states. So for months now I’ve been on a mission to recreate it. I couldn’t go back to store-bought after trying the “real” stuff!
A Middle Eastern Recipe
After trying just about every single recipe online, I almost gave up. Nothing tasted like it did on our trip and none of the textures were quite right. That is, until I tried the recipe from Adeena Sussman’s cookbook. It is sheer perfection — the best healthy hummus recipe and exactly what I fell in love with while in the Middle East.
I’m sharing a version of her hummus recipe (using canned chickpeas) with a few minor tweaks of my own. (And I’ll attempt to convince you to use the blender instead of a food processor.) But hats off to Adeena: thank you for making all my hummus dreams come true! 🙂
What Is Hummus Made Of?
There isn’t too much needed to make this dip taste amazing — canned chickpeas, fresh lemon juice, tahini, garlic, plus some salt and pepper. The dip is then topped with extra-virgin olive oil and a sprinkle of paprika.
Hummus Recipe With Tahini
When making this recipe, the biggest variable is tahini — this is a make-or-break ingredient. I’ve tried some really great tahini and some that are near inedible. Additionally, most tahini will separate quite a bit (leaving a thick sludge at the bottom with oil on the top) so be sure to shake the jar or mix the container really well before measuring for this recipe.
My personal favorite? Mighty Sesame Co.® or Soom Foods® Sesame Tahini (affiliate links, but not sponsored).
Quick Tip
What is Tahini? Tahini is a sesame paste sold in most mainstream grocery stores. Be sure to use hulled tahini (not unhulled or whole seed). Unhulled (whole seed tahini) is made from the whole sesame seeds (hull and all) which delivers a more bitter flavor.
How To Make Hummus
It seems a lot of people are hung up on the idea of having ultra smooth hummus, which is certainly not how you’ll get it in the Middle East. It has loads of texture and is far from perfectly smooth. This is because of the skin on the chickpeas.
If you’re set on having the smoothest possible hummus, you can remove all of the chickpea skins, but I never bother. Especially if you have a high-powered blender, it’s amazing how relatively smooth you can get the mixture! And if you like even more texture, use a food processor.
Additionally, the consistency of this dip is a bit looser than you’ll find in a grocery store in the States. This is exactly how it is in the Middle East and makes it ideal for smearing over pita chips or flatbreads before adding on meats and scoops of Israeli Salad.
Should Hummus Be Served Warm Or Cold?
For the flavors to shine the way they’re intended, hummus is best at room temperature. It’s creamier and tastier!
Hummus FAQs
Hummus is a creamy blend of cooked chickpeas, tahini, lemon juice, and garlic. This high-protein dip is popular worldwide for being tasty, inexpensive, easy to make, and nutritious.
Unlike peanut butter, which is made from nuts, hummus is made from sesame seeds and used differently.
Favorite: Dip for pita chips
Other dippers: Tortilla chips, naan, pita, flatbread, bagel chips, crackers, pretzels
Sandwiches and wraps: Spread on sandwiches or wraps like Hummus Wraps or Vegetarian Gyros
Veggie dip: Perfect for celery, carrots, broccoli, cauliflower, snap peas, cherry tomatoes
Pasta sauce: Makes a tasty and different pasta sauce
For this recipe, you need about 1 cup of dried chickpeas, which should be cooked before use. Start by removing any debris or shriveled beans from the dried chickpeas.
Here’s how to prepare them:
On the Stove:
Soak overnight in water (the beans will triple in size).
Drain and add to a large pot with 2 inches of water and 1 tsp baking soda.
Bring to a boil, then simmer with the lid slightly ajar for 45-55 minutes, checking every 15 minutes until tender.
Cool the chickpeas in the liquid and reserve some of the liquid before draining.
Instant Pot:
No need to soak. Cover with water and cook on high for 50 minutes.
Let the pressure release naturally for 10 minutes, then manually release the rest.
Reserve some of the cooking liquid.
How To Top It!
Once you’ve prepared Hummus, spoon it into a shallow dish or on a plate and use the back of a spoon to make swirls over the top. Drizzle on olive oil– which will pool in those swirls–and then sprinkle on some paprika and finely chopped parsley. Besides being delicious, it’s beautiful served this way!
Quick Tip
Another popular topping is tatbila/tatbelah which is a traditional Arabic condiment that helps to cut through the richness of the Hummus. Here’s how to make it: Combine 1/4 cup lemon juice, 1/2 tsp minced jalapeño (seeds and ribs removed), 1/2 tsp minced garlic, and a good pinch of salt in a small bowl. Stir and spoon on top of Hummus.
Make A Whole Spread To Go Alongside
- Tabouli (Tabbouleh) a Levantine salad made with fresh chopped herbs, tomatoes, cucumber, and bulgur wheat
- Air Fryer Falafel (or Baked Falafel)
- Curry Lentil Soup with potatoes and carrots
- Chicken Shawarma Wraps in 20 minutes
- Vegetable Masala with loads of veggies
Hummus
Equipment
- High-powered blender or food processor (Note 1)
Ingredients
- 2 cans (15 oz. each) un-drained chickpeas, See note 2 if you want to use dried chickpeas
- 1 tablespoon sliced garlic, 3 cloves
- 1/2 cup tahini Note 3
- 1/3 cup freshly squeezed lemon juice, 2 lemons
- Salt and pepper
- For topping: olive oil, sprinkle paprika
- For serving: pita chips, veggies
Instructions
- Drain the chickpeas, reserving 1 cup of the liquid. Do not rinse them.
- Add the chickpeas, 1/2 cup (115g) of the reserved liquid, 1 tablespoon garlic, 1/2 cup tahini, 1/3 cup lemon juice, salt, and pepper to a large food processor or high-powered blender. Season gradually, as the amount may vary depending on the chickpeas. Start with 1/2 teaspoon fine sea salt and 1/4 teaspoon pepper, then adjust to taste. See Note 1.
- Blend until very smooth and creamy, about 2-4 minutes, depending on the blender's power and desired consistency. If needed, add up to 1/4 cup more chickpea liquid. Taste and adjust salt and pepper as needed.
- Dollop the mixture into a shallow bowl and smooth the top with the back of a spoon to create swirls. Drizzle oil over the swirls and sprinkle with paprika. Enjoy with pita chips or veggies.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
