Experience the charm of a Homemade Hummus Recipe that turns simple ingredients into a vibrant, creamy delight. A perfect blend of tender chickpeas, zesty lemon, and rich tahini creates an irresistible taste sensation that invites sharing and sparks conversation among family and friends. The recipe’s fresh, balanced flavors are simply unforgettable.

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I’ve been on a quest for that perfect hummus, and let me tell you, this recipe is hands down the best hummus recipe I’ve ever made. The moment I blended one can of chickpeas with 1/4 cup of fresh lemon juice, 1/4 cup of well-stirred tahini, and a small garlic clove, I knew I was onto something special.

I added a couple of tablespoons of extra virgin olive oil and a dash of ground cumin to amp up the flavor, then a bit of salt and water to get that super-smooth consistency. I love that it’s quick, ready in just 5 minutes, and works as a dip, spread, or whatever sounds good at the time.

This isn’t your typical just-ok hummus; it’s a game changer. I’ve always wondered if homemade hummus recipes could be better, and this diy hummus easy method definitely proves it.

Enjoy and experiment a bit—you might just find it becomes your favorite!

Why I Like this Recipe

I like this recipe because it’s ridiculously easy and fast to make. I can whip it up in about 5 minutes and it tastes so good that i can’t help but eat it every time i make it. I also love how smooth and creamy it turns out, even when i’m blending it myself and sometimes messing up a bit. The fresh lemon juice and garlic give it a punch of flavor that really makes it stand out, and i appreciate that its a healthy, glutenfree and vegan snack that fits my lifestyle.

Ingredients

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Chickpeas: They are a great source of fiber and protein, making this hummus filling and healthy.
Lemon juice: It adds a tangy sour brightness plus vitamin C, lifting every bite delightfully.
Tahini: This nutty paste brings creaminess along with healthy fats and a subtle earthy flavor.
Garlic: It infuses a sharp, zesty kick while boosting nutritional value in an understated way.
Olive oil: Extra virgin oil gives richness, smooth texture and heart healthy monounsaturated fats.
Cumin: Adds a warm, earthy note that perfectly complements all the hummus ingredients.
Salt: It enhances overall taste and balances the dish’s flavors to perfection.
Water: Allows easy blending and adjusts consistency to keep the hummus smooth and creamy.

Ingredient Quantities

1 can (15 oz) chickpeas, drained and rinsed

1/4 cup fresh lemon juice (from about 1 large lemon)

1/4 cup well-stirred tahini

1 small garlic clove, minced

2 tablespoons extra virgin olive oil

1/2 teaspoon ground cumin

Salt to taste

2-3 tablespoons water

How to Make this

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1. First, add the tahini and lemon juice to your food processor and blend them together for about a minute until they become creamy and smooth.

2. Next, toss in the minced garlic, olive oil, and ground cumin along with a pinch of salt, then blend again for another 30 seconds.

3. Now, add the drained and rinsed chickpeas into the processor. Blend until the mixture looks a bit rough.

4. With the processor running, slowly drizzle in the water (start with 2 tablespoons) and keep blending until the hummus becomes super smooth and creamy. If it seems too thick, add the extra tablespoon of water.

5. Taste your hummus, and if needed, adjust with a bit more salt or lemon juice to suit your preference.

6. Once you’re happy with the flavor and consistency, transfer the hummus into a serving bowl.

7. Finally, drizzle a little more olive oil on top and serve as a dip, on spreads, or however you like it best. Enjoy!

Equipment Needed

1. A food processor – this is the main tool for blending the tahini, lemon juice, garlic, olive oil, cumin, and chickpeas together until everything is smooth
2. Measuring cups and spoons – these help you get the right amounts of lemon juice, tahini, olive oil, cumin, salt, and water
3. A small knife – you’ll need it to mince the garlic
4. A serving bowl – once the hummus is done, you need a bowl to serve it in
5. A spatula – great for scraping down the sides of the food processor and transferring the hummus to the serving bowl

FAQ

Can I use dried chickpeas instead of canned?

Yeah you can, but you'll need to soak them overnight then cook em until they're soft.

What if I dont have tahini, can I substitute it?

Sure, you can use Greek yogurt or even almond butter, but it might change the flavor a bit.

How do I know if my hummus is the right consistency?

It should be smooth and a bit thick, so if it's too chunky add a little water until you get the perfect texture.

How long does homemade hummus keep in the fridge?

You can keep it in an airtight container for up to 4 days, just make sure to stir it before serving.

Can I add other spices for extra flavor?

Definitely! Try adding a pinch of paprika or cayenne if you want a little more kick.

What's a good tip to make hummus super creamy?

Peeling the skin off the chickpeas can help, though its a bit time consuming, it makes a real difference.

The BEST Hummus Recipe! Substitutions and Variations

If you can’t find chickpeas, try white beans instead.
Lime juice or a splash of apple cider vinegar can replace lemon juice.
If tahini is hard to get, peanut butter works pretty good.
Use garlic powder (about 1/8 teaspoon) if you dont have fresh garlic.
Avocado oil or grapeseed oil can stand in for extra virgin olive oil.

Pro Tips

1. Try adding the water slowly and scrap the sides of your food processor a few times to really get that super smooth texture its key for a great hummus
2. If you can, use roasted garlic instead of raw minced garlic sometimes, it gives a mellower flavor that makes the hummus taste even better
3. Stir your tahini real good before you measure it out since it can separate in the jar, and using well-mixed tahini really makes a difference
4. Let your hummus chill in the fridge for a bit before serving – it helps the flavors blend better and sometimes i feel it tastes even creamier after a short rest

The BEST Hummus Recipe!

Recipe by Bob Jones

0.0 from 0 votes

Experience the charm of a Homemade Hummus Recipe that turns simple ingredients into a vibrant, creamy delight. A perfect blend of tender chickpeas, zesty lemon, and rich tahini creates an irresistible taste sensation that invites sharing and sparks conversation among family and friends. The recipe's fresh, balanced flavors are simply unforgettable.

Servings

servings

Calories

163

kcal

Equipment: 1. A food processor – this is the main tool for blending the tahini, lemon juice, garlic, olive oil, cumin, and chickpeas together until everything is smooth
2. Measuring cups and spoons – these help you get the right amounts of lemon juice, tahini, olive oil, cumin, salt, and water
3. A small knife – you’ll need it to mince the garlic
4. A serving bowl – once the hummus is done, you need a bowl to serve it in
5. A spatula – great for scraping down the sides of the food processor and transferring the hummus to the serving bowl

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
1/4 cup fresh lemon juice (from about 1 large lemon)
1/4 cup well-stirred tahini
1 small garlic clove, minced
2 tablespoons extra virgin olive oil
1/2 teaspoon ground cumin
Salt to taste
2-3 tablespoons water

Directions

First, add the tahini and lemon juice to your food processor and blend them together for about a minute until they become creamy and smooth.
Next, toss in the minced garlic, olive oil, and ground cumin along with a pinch of salt, then blend again for another 30 seconds.
Now, add the drained and rinsed chickpeas into the processor. Blend until the mixture looks a bit rough.
With the processor running, slowly drizzle in the water (start with 2 tablespoons) and keep blending until the hummus becomes super smooth and creamy. If it seems too thick, add the extra tablespoon of water.
Taste your hummus, and if needed, adjust with a bit more salt or lemon juice to suit your preference.
Once you're happy with the flavor and consistency, transfer the hummus into a serving bowl.
Finally, drizzle a little more olive oil on top and serve as a dip, on spreads, or however you like it best. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.