Everyone needs a great hummus recipe! Creamy, earthy, utterly addictive.
Made with chickpeas, tahini, lemon, olive oil and garlic, it’s a great standby pantry dip for unexpected guests or midnight munchies! Creamy and smooth, it’s completely incomparable to the thick, sour store bought hummus.
Hummus recipe
Whenever I’m planning gatherings, I like to keep the stress levels down by using a combination of some store bought things and some homemade things for pre dinner nibble platters. I buy cured meats, olives and crackers (though these homemade gourmet crackers are in high demand in my circles).
But I always put hummus on the “make” side of the list.
Though there really are some great dips at supermarkets nowadays, hummus is not and never will be one of them. It’s too sour, it’s too thick, it lacks the signature creaminess of real hummus.
The first time you try homemade hummus will be a game changer. I absolutely swear to you.
And it’s so darn EASY.
I want to tell you that I always make hummus with dried chickpeas that I’ve soaked overnight and cooked until tender but that would be bollocks. The truth is, hummus is the sort of thing I want to make right now and that means grabbing a can of chickpeas. At best, I’ll pressure cook the chickpeas – which means waiting one whole hour. But it’s better than waiting until tomorrow. 😉
There’s only one thing that you may not have in your pantry right now but it’s available at all major supermarkets nowadays here in Australia – tahini.
Tahini is just sesame paste, and if you don’t use it, then it’s not hummus. I’m not saying it won’t be tasty, but it just won’t be hummus. 🙂 It lasts for ages in the pantry, and it’s a great standby for all those Friday evenings when the clock ticks over to 5 pm (4 pm?) and you’re ready to put your feet up with some nibbles and a glass of wine…. (I literally just described what I’ll be doing in 2 hours).
Be sure to use HULLED tahini, not unhulled. Unhulled tahini is made using sesame seeds, hull and all, which makes the sauce richer but more bitter.
How to serve Hummus
As for how and what to serve with hummus? Well, how about like THIS…. I mean, truly. If there was ever a way to get excited about eating loads and loads of veggies, this would be it!!! Thank you Bon Appetit, for the beautiful inspiration. 🙂
But of course, there’s always the option to stick with the classic – serving with flatbreads, or crispy baked store bought pita bread. I like to cut them up, spray with oil, sprinkle with salt and pepper and bake until crispy.
If you want to get a bit fancy, try sprinkling with a bit of dukkah too (it’s a spice mix with seeds that’s sold at supermarkets nowadays).
Using hummus in dishes
Hummus is also a popular sauce options for Middle Eastern wraps such as Shawarma and Doner Kebab. Smear flatbreads with a generous dollop of hummus before piling on the marinated meats and fresh salads!
I make the consistency of my hummus the way it is served in the Middle East which is much looser than the dip you buy in stores. The consistency is more like a very thick ketchup. But it is much thinner than the store bought version.
In the Middle East, it is served spread out on a plate, then you use the back of a spoon to make swirls in it, drizzle over olive oil (which pools in the swirls). Then sprinkle over some reserved chickpeas and a pinch of paprika. One day, try this traditional Hummus with Spiced Lamb – it’s incredible!
My biggest tip is to serve it at room temperature! It makes such a difference, the flavour is better and it’s creamier.
We made it to the end of the week. It’s Friday. Go on. You deserve some end-of-week nibbles and wine!! – Nagi x
Watch how to make it
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Hummus
Ingredients
- 400g / 14 oz canned chickpeas (1 can) , drained (reserve liquid and a few chickpeas for garnish) (Dried Chickpeas – Note 1)
- 1/4 cup liquid from the canned chickpeas
- 1 medium garlic clove , minced
- 1/4 cup fresh lemon juice
- 1/2 cup tahini, hulled (sesame paste), mixed well before using (Note 2)
- 1/3 cup extra virgin olive oil
- Salt and pepper
Garnish
- Pinch of paprika, more olive oil and reserved chickpeas
Instructions
- Extra smooth optional steps: If you want ultra smooth hummus, do one of the extra Smooth Hummus steps below (I rare bother!).
- Reserve for garnish: Reserve 10 or so chickpeas for garnish.
- Blitz! Place remaining chickpeas, garlic, lemon, tahini and olive oil in a food processor or blender. Blitz until it becomes a paste.
- Season – Add salt and pepper – if using canned chickpeas, add salt gradually because the saltiness varies from brand to brand.
- Thin sauce – Add reserved liquid from can. Blitz for a couple of minutes until smooth – but note you will have tiny little grains in it, it won't be 100% smooth unless you do one of the extra steps below.
- Adjust – Adjust lemon and salt to taste, adjust thickness with more liquid. It should be a soft dropping consistency, like ketchup.
- Serve the traditional way: dollop a big scoop of hummus on a plate or shallow bowl. Use a spoon to spread it and make swirls on the surface. Top with reserved chickpeas, drizzle generously with more olive oil and sprinkle with paprika.
Optional- easy ways to make ultra smooth hummus (Note 4)
- Method 1: Drain chickpease, place in large bowl and fill with water. Grab handfuls and rub between your hands submerged in the water – skins will rub off and float to surface. Skim floating skin off, drain and use per recipe.
- Method 2: Tip all contents of can INCLUDING liquid into heatproof bowl. Cover loosely with lid or clingwrap, microwave on high for 3 minutes. Drain then use per recipe (hot chickpeas blitz smoother).
Recipe Notes:
* Originally published May 2014. Updated with recipe video and tidying up the steps plus extra tip for how to make smoother hummus plus using dried chickpeas.Nutrition Information:
More dip recipes
Guacamole (done right!) or Avocado Hummus Dip
French Onion Dip (from scratch) OR Retro Soup Mix 2 Minute French Onion Dip
Hot Corn Dip – you’ll love the flavour in this creamy, bubbly dip!
Smoked Salmon Dip (flavour you can’t buy in tubs!)
See all Dip Recipes
Life of Dozer
He came to the hairdresser with me the other day when I went to get my usual upkeep done (I live in a very dog friendly neighbourhood!). And he somehow managed to get a splotch of my black hair dye on his face.
That’s PERMANENT hair colouring….
Love hummus but would like to know how long can you keep tahini once opened in the fridge?
Thank you
Pam
Hi Pam! Thank you for the question, I will update the notes 🙂 Tahini is not required to be kept in the fridge, and it lasts for ages in the pantry. A year? Certainly months and months! N x
Thank you!
Hi Nargi, was bollocks, a typo…..
No not at all, made me laugh, such honesty is engaging. Keep doing what your doing. Bon Appetit
😂
Nope…. Hope i didn’t offend you!!! 😂 N x ❤️
Have you ever tried taking the skin off the chickpeas? A faff but the result is extra creamy Hummus!!
Love your recipes and your wonderful Dozer…..
Gahhh, thank you for the reminder! I meant to add that into the notes! 🙂 N xx
Oh wow! what beautiful pictures!!!! I need to make this!! Thank you <3
Thank you Catherine! Hope you had a great weekend! N xx ❤️
I can’t wait to try this! I am embarrassed to say that I have never had anything other than store bought hummus. I thought it was good, but I am sure this will be so much better. I always liked the hummus with roasted red peppers swirled over the top. Guess I will add that to mine when I make this. Now I just need to buy some tahini.
Dozer! Haha! Looks like he has a big mole on his face from the hair dye. He is just the cutest!
Gosh there’s nothing embarrassing about that at all! 🙂 Though once you get tahini in your pantry, I bet you never buy hummus again!! 🙂 N xx
Awww!!! That looks like a beauty mark!! Ooooh la la!! Now as far as your veggie platter and hummus go –WOW!! I could munch on that all day!! YUM!!
Cindy Crawford, eat your heart out!!! 😂
I’m Australian (ie an emigre when I was 6). Currently living in Europe and am missing Oz soooooo very much but your blog and recipes reduce the home sickness. I just love your enthusiasm and that’s why every recipe of yours I’ve tried has been successful even if ingredients are not always available here. Thank you Nagi and keep that gorgeous smile
Aww thanks Sylvana, that’s such a lovely message to receive!! Do you get home often? 🙂 N x
I love all your recipes! The hummus and your description of a perfect Friday night sounds exactly what I am going to do tonight, including the wine…. I have one tip for extra-creamy, extra-smooth hummus as alternative to your tip of microwaving them: I also use canned chickpeas, but after draining, I put them in a large bowl filled with water and rub them gently between my fingers. This removes the skins, which float to the top and can be easily removed. That totally transforms the hummus, as it makes it soooo much smoother and it really takes no time at all. Alternatively, if you don’t want to use the bowl with water, simply ‘pinch’ the chickpeas between two fingers. The skins are easily removed and it makes all the difference in the world!
BARBARA!!! Thank you for the reminder! I meant to add that in the notes. You rock! N xx ❤️
Love hummus, people think it’s fancy when you’ve made it yourself but I love the fact it’s sooo easy!!!! Canned chickpeas are a cupboard staple for that exact reason! And I am lazy I even just use the hand stick blender, because I hate washing up the food processor!!!!! It’s a bit more rustic, but still delicious.
OMG THAT’S GENIUS! I AM TOTALLY TRYING THAT!!
I blend the tahini, salt, olive oil and lemon juice first then add the chick peas, because once the chick peas are in it gets very thick very quickly, (and no one likes to eat a chunk of garlic!!) it’s a game changer for washing up afterwards!!!! The stick blender is my most used kitchen appliance. Have you ever tried stick blender mayonnaise? You’ll never want to buy it again, promise. My $500 breville food processor is trumped by my $80 stick blender. Sad but true….
That’s so interesting! I will give it a go, thanks for the tip! YES I’ve tried blender mayo, it changed my life! N x
Fabulous??so easy & better than shop bought! Your recipes are amazing, my go to website every time.
I’m so pleased to hear you enjoyed this Gill! Thank you for letting me know!!! 🙂 N xx
Another winner Nagi and very versatile base to add whatever else you might fancy.
Thanks Runa!! So glad you enjoyed it! N xx
I’ve never made home-made hummus, but I’m planning on making your entire Arabian Feast for a dinner party. Do you need a food processor to blend the chickpeas, or can it be made in a blender?
Hi Penny! I use a food processor but it works perfectly in a blender 🙂 Just takes a bit more effort to scoop out. N x
Hi Nagi! thanks for the recipe. I like all your recipes. In Sha Allah ..Hummus and Shawarma are on the dinner list this weekend.Thanks again 🙂
Thank you so much for your lovely message Aloe!!! Hummus is such a staple in life….always makes an appearance at any gathering!!!?
Hi Nagi. Do you know how much dried chickpea is required in this recipe (to make the equivalent of 400 grams can)? I know you need to soak & then boil it. But, it’s better for our health. I don’t like using “can” food, it taste metallic to me, plus, there are toxic BPA present in the can’s lining. Thanks in advance.
Hi Sharon, I am with you on the non-use of tins! I usually cook about a 1kg dried chickpeas, portion them out in glass jars (260g of chickpeas without the liquid), make sure I leave enough headspace in the jars and freeze them. I make a lot of hummus and use 2 tins worth per batch – so I portion them out that way 🙂 so handy just to take them out in the morning and make hummus when I come back from work!
I LOVE THAT IDEA! How did I not think to freeze cooked chickpeas! N xx ❤️
Hi Sharon! It’s about 3/4 cup of dried chickpeas = 400g can once cooked 🙂
Hi Naji,
Great recipe 🙂 maybe try to add cold water and a bit a of cumin for added flavor.
Good Luck!
Mmmm, cumin would be a lovely addition! I saw a variation with spices that Yotam Ottolenghi did, been meaning to try it! 🙂
Hi Naji..Rainy Sunday in Syney ..I have just searched for a flat bread recipe..found yours . Tried with Combo Rice Flour Spelt and Gluten Free Plain flour a dash of baking powder and skim milk…wonderful recipe ..many thanks.. Now looking at ALL your wonderful.recipes..What a fantastic blog ….ps..my houmos recipe very similar ..always thro in basil coriander green or red chilli and ALWAYS lemon zest and lots of crushed pepper….mmm
Good morning Roz! It sure was a rainy day yesterday here, wasn’t it? It was bucketing down where I was. 🙂 I’m so glad you enjoyed the flatbread! And you hummus sure sounds a lot fancier than mine!!! Hope you have a lovely day! (And are sleeping in more than I am!! I’m a bit of a night owl sometimes 🙂 )