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This is seriously the Best Ever Hummus! It’s creamy, super smooth, and oh so good. Homemade is so much better, nothing compares to the taste and quality of homemade and it’s ready in just 15 minutes!
Hummus is one of my favorite dips, if not my favorite by far, to make at home. It’s super easy to make and this, it’s really smooth and creamy and ready in just 15 minutes. It takes longer than that to go to the store and buy some.
With a few simple tricks, get ready to make delicious hummus that’s creamy and smooth, loaded with so much flavor that your taste buds will thank you. You’ll love it because it’s made with real and healthy ingredients.
What is Hummus
Just so that we’re all on the same page, hummus is a Middle Eastern spread or dip that is made from chickpeas as the base. Other ingredients are added to it to flavor it such as tahini, lemon and other spices. Not only is hummus delicious and versatile but it’s packed with lots of nutrients, so it’s really good for you.
What Ingredients Do You Need To Make Hummus
Here are the ingredients you’ll need to make this delicious hummus:
- Chickpeas – you’ll only need a can of chickpeas for this, so I recommend buying the best chickpeas you can afford, such as a can of good organic chickpeas.
- Olive oil
- Cumin – personally I love the flavor of cumin in hummus, substitute with some ground caraway, coriander or even a bit of chili powder instead.
- Garlic – I love garlic in hummus, it really does give it a great flavor, so feel free to double the garlic if you love it as much as I do!
- Lemon Juice – freshly squeezed is the best!
- Tahini Paste – this is a paste made from sesame seeds. I recommend buying a good quality tahini, especially if you plan to make hummus often.
- Water – you need water to adjust the consistency and texture of your hummus. If it’s too thick add a bit more water to smooth it out.
How To Make Hummus
This hummus is a bit different than I normally make my it, especially if I’m in a hurry, but I really think that if you take this extra step, it’s really worth it.
The extra step is that I cook the canned chickpeas first in their liquid for about 5 to 10 minutes until most of the liquid cooks off, but this way the chickpeas soften and you end up with a nice and smooth hummus. If you wanted even smoother, you could even go as far as removing the skin off the chickpeas, which should be pretty easy to do once the chickpeas have cooked, and this will definitely earn you the most ethereal hummus ever.
However, if you decide you couldn’t be bothered or if you prefer the extra texture that the skin provides in a hummus, then don’t worry about the skin. But if you’re ever curious, try and see what happens. I personally like it either way.
After you cook the chickpeas, add them plus the rest of the ingredients to a food processor and pulse until smooth. Check the texture or consistency and add more water if needed to smooth it out if it’s too thick.
How To Serve
I’ve served this with my awesome naan, and I also made some easy roasted chickpeas, you can find instructions for them in the recipe notes. The roasted chickpeas are so worth the extra effort, plus you can eat the leftovers as a snack.
Here are some other ways to serve hummus:
- Serve it with naan or pita chips, crackers, chips or vegetables as a dip.
- Wraps with chicken shawarma
- Sandwiches – spread it on bread instead of mayo or mustard
- Make hummus deviled eggs – mash the egg yolks with hummus, they’re incredible!
- Serve it with falafels!
- Turn it into salad dressings! Blend hummus with olive oil and a bit of lemon juice and drizzle it over your favorite salad!
Want To Make Your Own Tahini?
If you haven’t got any of the stuff lying around, all you need is some sesame seeds, oil, and salt to make it happen!
- Toast your sesame seeds, preferable unhulled in a hot dry pan. Allow it to cool fully before placing in your food processor.
- Blend the seeds in your food processor and slowly add 2 – 4 tablespoons of light olive oil or canola oil.
- And just like that it’s done! This sauce will keep for 1 month in the fridge, just imagine all the hummus.
Yes! Store it in airtight containers, pour a thin layer of olive oil over the top of the hummus to preserve moisture, then freeze for up to 4 months. The day before you want to serve it, transfer it to the refrigerator. It will take a few hours to thaw until it’s ready to eat. Once it’s thawed, stir it up and serve!
More Great Recipes To Try:
- Shakshuka Recipe
- Baba Ganoush
- Baklava Recipe
- Oven Roasted Chicken Shawarma
- Tabbouleh Salad
- Garlic Parmesan Butter Gnocchi
Looking for more recipes? Follow on…
Best Ever Hummus
- Cook chickpeas: Add the chickpeas with liquid to a small saucepan and cook over medium heat for about 5 to 10 minutes, or until most of the liquid has cooked off. Let the chickpeas cool for about 5 minutes.
- Process in a food processor: Add the chickpeas and the rest of the ingredients, minus the water, to a food processor and pulse until smooth. Add water if the hummus is too thick up to 1/2 cup or until the desired consistency is achieved.
- Serve: Transfer hummus to a dish and drizzle some olive oil over it, then sprinkle with parsley and roasted chickpeas.
- Tahini paste is a condiment made from toasted sesame seeds and oil. It’s a staple in Middle Eastern and Mediterranean cooking.
- To make the roasted chickpeas, add some chickpeas without liquid to a bowl, season with cumin, paprika, garlic powder, salt and pepper and drizzle with some olive oil. Place on a baking sheet and bake at 400 F degrees for about 30 minutes or until crispy and crunchy.
- Storage: Store leftover hummus in an airtight container in the refrigerator for 4 to 7 days.
- Freezing: Freeze in covered airtight containers or heavy-duty bags for 3 to 4 months.
- Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.