Homemade hummus is so incredibly easy to make at home- and so much cheaper than store bought too! Our simple recipe and technique will produce extra creamy and totally delicious hummus every time.
Why We Love This Delicious, Creamy Homemade Hummus
Hummus is a deliciously thick, creamy dip with a mellow flavor that lends itself to so many customizations. We go through a ton of it at our house, both as a veggie and cracker dip and as a sandwich spread. And it’s healthy too! We spent years buying it at the store before attempting a homemade version, and now I am kicking myself for not going this route sooner.
It’s easy, folks. Crazy easy. If you can work a food processor, you can make homemade hummus. It’s crazy cheap. We opted to replace the tahini with olive oil, because tahini can be hard to find and pricy. We tried it both ways, and actually preferred the flavor of the hummus made with olive oil. And lastly? It’s just plain delicious. Let’s get started, shall we?
Ingredients You’ll Need to Make Homemade Hummus:
- Chickpeas– We used canned chickpeas. You can also cooked dried chickpeas. The brand makes a HUGE difference in the final product. We didn’t like the flavor of the hummus made with store-brand canned chickpeas. We had a much smoother, better tasting hummus when we used the name brand chickpeas.
- Olive Oil– Any neutral-flavored oil will work.
- Lemon Juice– Lemon juice really brightens the flavor and cuts through the heaviness of the hummus.
- Garlic– The garlic flavor in this hummus is very mild. You can use more if you prefer a stronger garlic flavor.
- Cumin– Cumin adds a delicious smoky flavor to the hummus.
- Sea Salt– Season to taste.
- Water– You can also use the liquid from the can of chickpeas. You’ll want to add just enough to help the hummus come together and reach your desired consistency.
How to Make Homemade Hummus:
- Prepare the beans. Drain and rinse the chickpeas (or cook dried chickpeas according to package directions). Add to the bowl of a food processor and pulse until the mixture is crumbly.
- Add the remainder of the ingredients. Add the olive oil, lemon juice, garlic, cumin, and sea salt to the food processor. Process for 1 minute. Scrape the sides of the bowl, add 1 tablespoon of water, and continue processing for 5 minutes. If the mixture seems dry, add another tablespoon of water and continue processing until smooth and creamy.
- Season as desired. Taste and add additional salt and/or lemon juice if necessary.
- Serve. Transfer the hummus to a serving bowl. Drizzle with olive oil and sprinkle with paprika and fresh parsley if desired. Serve with assorted veggies and crackers if desired.
Tips & Suggestions
Make sure you like the flavor of your chickpeas.
We found that the brand of chickpeas that you use made a HUGE difference in the flavor of your hummus. The generic brand had an off-putting flavor. We liked the chickpeas from Costco the best.
How can I get my homemade hummus super creamy?
We tried a lot of different methods that promised super smooth hummus. They all involved different methods of cooking the canned beans to remove the outer skin. All of them were a little labor intensive, and in the end we got the best result by processing for at least 5 minutes in the food processor. Taste it, and if it is still a bit grainy continue processing for another minute or so until you reach the desired consistency.
How long does homemade hummus last?
Store leftover hummus in an airtight container in the fridge for 3-4 days. For longer storage, place leftover hummus in a freezer safe container, leaving enough room for expansion. Drizzle with a thin layer of olive oil before sealing. Hummus will last in the freezer for up to 4 months.
Different hummus flavor combinations to try:
- Sun-Dried Tomato & Basil Hummus: Add 1/3 cup sun-dried tomatoes to your hummus and process until smooth. Add 1/4 cup fresh basil and pulse just until chopped. Garnish with a drizzle of oil from the jar of tomatoes and additional chopped basil.
- Roasted Red Pepper Hummus: Add 3/4 cup roasted red peppers and process until smooth. Garnish with additional chopped peppers.
- Cilantro Lime Hummus: Add 1/3-1/2 cup fresh cilantro, 1 teaspoon lime zest, 1 tablespoon lime juice and process until smooth.
- Roasted Garlic Hummus: Trim the root end off a head of garlic to expose the cloves. Drizzle with olive oil and wrap in foil. Roast for 45 minutes in a 350 degree oven until soft and fragrant. Allow to cool; squeeze the garlic into your hummus and process until smooth.
- Everything Bagel Hummus: Stir 2 teaspoons of everything bagel seasoning into your hummus; sprinkle with additional seasoning.
More Delicious Dip Recipes:
The Creamiest Homemade Hummus
- Rinse and drain garbanzo beans. Add them to the bowl of a food processor, and process until they are crumbly and kind of resemble a graham cracker crust.
- Add the lemon juice, olive oil, minced garlic, cumin and sea salt to the food processor. Process for 1 minute and then scrape the sides of the bowl. Add 1 tablespoon of water and process for a full 5 minutes. If the mixture seems too dry, add the other tablespoon of water and continue to process until smooth and creamy.
- Taste and add salt and lemon juice to your preference if you feel like it needs it.
- Remove with a rubber spatula into a serving bowl and chill until ready to serve. When you are ready to serve, drizzle the top with a bit of olive oil, and sprinkle with paprika and chopped fresh parsley as a garnish. Serve with your favorite fresh veggies, pita triangles, or soft pretzels.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie