This Hummus Recipe makes the best creamy hummus! Serve it with fresh cut vegetables or pita bread for an easy, healthy snack.
The Best Hummus Recipe
What makes the best hummus recipe? For me, a few things are essential when making hummus:
- The texture has to be incredibly smooth and creamy.
- It has to have exceptional flavor. If I’m going to go to the effort to make homemade hummus, it has to taste better than what I could buy at the store. This hummus is fresh and flavorful.
- It needs to be quick and easy to make. This recipe will take you just 10 minutes to make, start to finish.
What is Hummus
Hummus is a dip or spread that originated in the Middle East and is often found in the Mediterranean diet. The primary ingredients are chickpeas, tahini and olive oil, along with garlic, lemon juice and often ground cumin for flavor. With fiber and protein, hummus is a healthy appetizer or snack, perfect for serving with fresh vegetables or pita bread for dipping. It also makes a great sandwich spread!
How to make smooth, creamy hummus
There are two secrets that I’ve found make the best creamy hummus:
- Add Aquafaba. Aquafaba is the liquid in which chickpeas have been cooked (if you cook them from dry), or the liquid that you find in a can of chickpeas. Instead of blending water into hummus to thin it out, use aquafaba for an especially creamy hummus. What if you forget to reserve the aquafaba? Use ice-cold water instead.
- Process the ingredients for a full 5 minutes in a food processor (or blender). This fully purees the chickpeas and whips air into the hummus, giving it the best light and creamy texture.
Do you have to peel the chickpeas?
You can, but personally I don’t find it worth it. Yes, peeling the chickpeas will make a slightly smoother hummus, but I don’t find that it makes enough difference to be worth the extra time and effort.
Blender or Food Processor?
I’ve tested this recipe in both a food processor and a blender, and didn’t notice a difference in the smoothness of the hummus. The key is to process the hummus long enough to get it smooth. I prefer using a food processor because it can be difficult to get all of the hummus out of a blender.
Here’s a look at the ingredients you’ll need to make hummus.
- Chickpeas: You’ll need one 15 ounce can of chickpeas or 1 1/2 cups of cooked chickpeas for this recipe.
- Aquafaba: Reserve this liquid from the can of chickpeas. Or, if you cook the chickpeas from dry, reserve some of the cooking liquid.
- Tahini: Tahini is a paste made of ground sesame seeds. It tastes a bit nutty (but is nut-free) and adds creaminess and flavor to hummus.
- Olive Oil: For richness, flavor and a luxurious texture.
- Lemon Juice: Brightens up the flavors. Fresh lemon juice is best.
- Garlic: For flavor. Err on the side of using less to start; since you’re adding the garlic raw a little goes a long way.
- Cumin: For warm, earthy flavor.
- Salt: Makes all of the flavors pop. I recommend using fine sea salt or kosher salt. If you use table salt, start with half of the amount listed in the recipe.
Find the full recipe with ingredient amounts in the recipe card below.
How to Make Hummus
Drain the chickpeas over a bowl or large liquid measuring cup to collect the liquid from the can (aquafaba).
Add all of the ingredients to a food processor or blender.
Process for 5 minutes, until the hummus is smooth and creamy. Stop and scrape down the sides of the bowl as needed. If the hummus is too thick, blend in a little more of the chickpea liquid to create your desired consistency.
Garnish hummus with a drizzle of olive oil and a sprinkle of paprika. It’s also delicious served with a sprinkle of toasted pine nuts or sesame seeds, chopped fresh parsley and/or a few additional chickpeas on top.
How to Store
Homemade hummus can be stored in an airtight container in the refrigerator for up to 1 week.
There are so many ways to enjoy hummus!
- Serve it as a dip for an appetizer or snack with fresh cut veggies (raw carrots, bell peppers, cucumbers, etc.) and Pita Bread.
- Use it as a sandwich spread. I love to use it on a Mediterranean-style veggie sandwich with spinach, roasted red peppers, cucumber slices and feta cheese.
- Add a big spoonful of hummus to a grain bowl, such as this Quinoa Bowl.
- Make a Hummus Veggie Wrap with roasted vegetables, spinach, hummus and pine nuts.
- Thin hummus out with additional aquafaba (or water) and use it as a salad dressing.
Do you have any other favorite ways to serve hummus? I’d love to hear in the comments below!
More Hummus Ideas
I love this basic hummus recipe and it’s the one I make most often. However, there are endless possibilities for ways to flavor your hummus.
- Roasted Red Pepper Hummus: Omit the aquafaba (but save some to blend in at the end if the hummus is too thick) and blend in 1 cup of drained jarred roasted red peppers or 1 cup homemade Roasted Red Peppers.
- Roasted Garlic Hummus: Blend in two heads of Roasted Garlic (squeeze the soft garlic out of the paper skins after roasting).
- Carrot Hummus: Carrots add delicious sweetness to hummus, which is balanced out by savory garlic in this Roasted Carrot and Garlic Hummus recipe.
- Pesto Hummus: Blend in 2-4 tablespoons of Basil Pesto, to taste. Garnish with additional pesto and pine nuts.
- Make it spicy: Add a pinch (or more) of ground cayenne pepper for heat.
Best Hummus Recipe
- 15 ounce can chickpeas, drain, reserving the liquid from the can, or 1 ½ cups cooked chickpeas – reserve some of the cooking liquid
- 3 tablespoons aquafaba, liquid from chickpea can
- ⅓ cup tahini
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice, plus up to 1 more tablespoon, to taste
- 1 small clove garlic
- ½ teaspoon ground cumin
- ½ teaspoon fine sea salt or Kosher salt, or to taste
- Add all ingredients to a food processor or blender.
- Process or blend for 5 minutes, until smooth and creamy, scraping down the sides of the bowl as needed. Add more of the chickpea liquid if needed to create your desired consistency.
- Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
- Makes 2 cups.