Want to learn how to make hummus that’s just as creamy and delicious as the stuff you get at fancy restaurants? It’s ridiculously easy, totally customizable, and tastes way better than anything from the store. In fact, after trying this recipe, you may never look at store-bought hummus the same way again.
The information provided on this site is based on my personal experience living with alpha-gal syndrome. I consistently cite and link to expert sources, but nothing published on this site should be perceived as medical advice.
Alpha-gal sensitivities vary by person. You should understand your dietary restrictions, making any adjustments needed, and directing any questions to your physician.
As it’s made its way out of the Middle East and around the world, hummus has evolved from a mere dip to a culinary obsession. Whether you’re a die-hard fan of the classic recipe or someone who loves to experiment with bold new flavors, learning how to make hummus at home is a skill worth mastering. With just a handful of ingredients and a high-powered blender or food processor, you can whip up a batch of silky, flavorful hummus that’s perfect for dipping, spreading, or eating by the spoonful (no judgment here).
Yes, store-bought hummus is convenient, but nothing beats the fresh, customizable flavor of homemade. And the best part? This recipe is as simple as it is satisfying. From traditional chickpea-tahini magic to creative twists like roasted garlic or even chocolate (yes, really), there are so many scrumptious versions to try.
In This Article
What is Hummus?
Hummus is the Middle Eastern gift to the culinary world that none of us deserve but all of us desperately need. This creamy-textured dip is what happens when humble chickpeas (also known as garbanzo beans) meet tahini, olive oil, lemon juice, and garlic in a food processor — and let me tell you, it’s nothing short of magic.
In Middle Eastern cuisine, this staple is typically served with warm pita bread or fresh veggies. But, as its expanded around the world, so has its uses. Whether you’re hosting a party, meal-prepping for the week, or just hunting for a healthy, alpha-gal friendly snack that’s packed with protein, hummus has got your back.
What Does Hummus Taste Like?
Hummus has a way of being both understated and completely unforgettable. It’s a creamy, velvety dip with a nutty richness from tahini and a bright, tangy kick from fresh lemon juice. Garlic, cumin, and smoked paprika add a savory depth, while a drizzle of olive oil ties it all together with a smooth, almost buttery finish.
Sage Advice: Not familiar with tahini? It’s a paste made from sesame seeds. In addition to hummus, you can use it in salad dressing, stirred into soups, and even baked into cookies and cakes.
Is Hummus Good for You?
Oh, absolutely! Packed with plant-based protein, fiber, and heart-healthy fats, it’s one of those rare foods that feels indulgent but is actually doing you a favor. Plus, its star ingredients — chickpeas and tahini — are naturally rich in vitamins and minerals like folate, iron, and magnesium.
Does Hummus Have Protein?
Yes! Thanks to chickpeas as its main ingredient, this creamy dip is a surprisingly solid source of plant-based protein. So, whether you’re a vegan, vegetarian, flexitarian, or following an alpha gal diet, hummus deliciously adds protein into your life.
Key Ingredients in Hummus
This classic hummus recipe uses traditional ingredients and flavors. However, as you’ll discover below, there are many savory — and even sweet — variations of hummus. Here’s what you need:
- Chickpeas. Also known as garbanzo beans, chickpeas are the backbone of any hummus recipe. This homemade hummus recipe uses canned chickpeas, which are super convenient and work great straight from the can. But for an extra-silky texture, simmer the chickpeas in boiling water with a pinch of baking soda to soften them further. It’s a little extra effort with big rewards.
- Tahini. This creamy sesame paste adds a rich, nutty depth to hummus that you just can’t skip. It’s what transforms pureed chickpeas from “meh” to magical. Quality matters here, so opt for a smooth, well-stirred tahini for the best results.
- Lemon Juice. The bright, zesty kick of freshly squeezed lemon juice balances the richness of tahini and gives hummus its signature tang.
- Spices. Cumin, smoked paprika, and garlic are the trio that bring hummus to life. These spices add warmth, smokiness, and just the right amount of savory punch. You can tweak the amounts or even try other seasonings to make the flavor your own.
How Do You Make Hummus?
Making creamy hummus at home is so easy, you might start wondering why you ever bought the store-bought stuff. With just a few ingredients and a high-powered blender or food processor, you can whip up a bowl of smooth, flavorful hummus in no time. Here’s a quick overview of the steps:
- Prepare the Chickpeas. Drain and rinse canned chickpeas to remove excess starch and salt. For an ultra-creamy texture, consider simmering them in boiling water with a bit of baking soda until they’re soft and tender.
- Blend the Chickpeas. Toss the chickpeas into your high-powered blender or food processor and blend until they form a thick, paste-like consistency. Scrape down the sides to make sure no chickpea is left behind.
- Add the Flavor Boosters. To the blended chickpeas, add tahini, fresh lemon juice, garlic, cumin, and smoked paprika. Blend again until the mixture is fully combined.
- Stream in Olive Oil. While the blender or food processor is running, slowly drizzle in olive oil, one tablespoon at a time, until the hummus reaches your desired level of creaminess.
- Taste and Adjust. Sample your hummus and tweak the flavors to your liking. Want it tangier? Add more lemon juice. Craving extra garlic? Throw in another clove. Want more kick? Add more smoked paprika. (Or even a dash of cayenne pepper.)
- Serve or Store. Transfer your hummus to a serving bowl or an airtight container. If you’re not serving it immediately, let it rest for at least 30 minutes to let the flavors meld together beautifully.
Hummus Varieties
One of the best things about hummus is how effortlessly it can be transformed into something new and exciting. Sure, classic hummus is a pretty darn delish, but why stop there? Whether you’re in the mood for savory, sweet, or something in between, these hummus varieties have you covered:
- Black Bean Hummus. Swap chickpeas for black beans, and you’ll get a hummus that’s darker, earthier, and full of bold flavor. A little cumin and fresh lime juice round out its flavors.
- Beet Hummus. This hummus variety is slightly sweet. Roasted beets give it a striking pink hue that’s beautifully balanced with garlic and lemon juice.
- Roasted Garlic Hummus. If you’re a garlic lover (and who isn’t?), this hummus variation is for you. Roasted garlic brings a mellow, slightly sweet depth to classic hummus that’s downright addictive.
- Red Pepper Hummus. Roasted red peppers add a smoky sweetness to traditional hummus, giving it a slightly smoky kick. This variety is a favorite for those who love a little zest in their dip without going overboard on spice.
- Chocolate Hummus. Yes, you read that right—dessert hummus is a thing, and it’s here to change the game. Made with chickpeas, cocoa powder, and a touch of sweetness, chocolate hummus is a surprisingly delicious option for spreading on fruit, graham crackers, or just eating by the spoonful.
What to Eat with Hummus
Hummus is the ultimate team player in the food world — it goes with just about everything! Whether you’re using it as a dip, a spread, or a secret ingredient in your recipes, hummus knows how to make any meal or snack better. Here are some ideas to inspire your next hummus pairing:
- Fresh Vegetables. Carrot sticks, cucumber slices, cherry tomatoes, bell pepper strips, and celery are classic options that bring a refreshing crunch to hummus’s creamy goodness.
- Pita Bread or Chips. Soft, warm pita bread or crispy pita chips are practically made for scooping hummus. Toasted naan or flatbread also make fantastic alternatives.
- Crackers and Pretzels. Whole-grain crackers and pretzels or pretzel chips are a match made in snack heaven when dipped in hummus.
- Sandwich or Wrap Spread. Ditch the mayo and spread hummus on your sandwiches or wraps for a protein-packed, flavorful upgrade. It works especially well in veggie wraps or Mediterranean-style sandwiches.
- Grain Bowls. Top your favorite grain bowl — quinoa, farro, or rice — with a dollop of hummus to add extra creaminess and a burst of flavor.
- Protein Pairings. Serve hummus alongside grilled chicken, falafel, or even roasted salmon for a complete and satisfying meal.
Related Article: What to Eat with Hummus for Snacks, Meals, and Parties
How Long Does Hummus Last?
Homemade hummus typically lasts about 4 to 7 days when stored in an airtight container in the refrigerator. Always give it a sniff or taste before eating — if it smells funky or looks discolored, it’s time to toss it and make a fresh batch.
Does Hummus Need to be Refrigerated?
Yes, hummus needs to be refrigerated to stay fresh. Whether it’s homemade or store-bought, always store it in the fridge and keep it tightly covered to prevent it from drying out or picking up other fridge odors.
Can You Freeze Hummus?
Absolutely! Just transfer the hummus to an airtight container, leaving a little room at the top for expansion, and freeze it for up to three months. Thaw it overnight in the refrigerator and give it a good stir before serving. You may need to a drizzle of olive oil to bring back its originally creamy texture.
Easy Homemade Hummus
Ingredients
- 2 15-ounce cans chickpeas, drained and rinsed (please see notes below)
- ¾ cup tahini
- 6-8 tablespoons fresh lemon juice (about 2 small lemons)
- 6 cloves garlic (about 3 teaspoons)
- 1 ½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- ½ to ¾ cups extra virgin olive oil, used in 1 tbsp increments
Optional
- ½ tsp baking soda (if you choose to boil the canned chickpeas)
Instructions
- If Boiling the Chickpeas (Optional). Otherwise, skip to Step 2
- For the creamiest homemade hummus, take a few minutes to boil the canned chickpeas. To do so, drain and rinse the canned chickpeas. (See note below about reserving the chickpea liquid.) Add the drained chickpeas to a saucepan and sprinkle with ½ tsp baking soda. Add water to cover the chickpeas by an inch or two. Bring to a boil over high heat, then reduce the heat and simmer for about 20 minutes or until the chickpeas start falling apart. Drain the water from the cooked chickpeas and continue with the next step.
- Place the chickpeas in a food processor or high-powered blender and blend until they are transformed into a thick, paste-like consistency. Scrape down the sides with a spatula, as needed.
- Add the tahini, fresh lemon juice, garlic, cumin, smoked paprika, and salt.
- Blend to incorporate the ingredients, occasionally scraping down the sides.
- With the food processor or blender running, stream in the olive oil one tablespoon at a time until the hummus is smooth and creamy, but still thick.
- Sample the hummus and add more lemon juice, garlic, or salt to suit your taste. If you like your hummus to be thinner, add more olive oil.
- Transfer the hummus to an airtight storage container or serving bowl. Cover tightly with a lid or plastic wrap, and let the dip rest for at least 30 minutes before serving.
- Serve hummus with fresh vegetables, like carrot sticks, sliced cucumbers, and cherry tomatoes, fresh pita bread, or pita chips.
Notes
- Chickpea liquid is also known as aquafaba. This slimy liquid that you typically pour down the drain is a great vegan alternative to eggs. It can be used in chocolate mousse, mayonnaise, whipped cream, cocktails, and so many other recipes. Instead of dumping it out, store it in an airtight container (I like to use a mason jar) in the fridge for up to a week. You can also freeze aquafaba for up to three months. Just be sure to let it thaw in the fridge before using it in your favorite recipes.
- Before serving, you can top the bowl of hummus with smoked paprika, toasted sesame seeds, pine nuts, red pepper flakes, crispy chickpeas, or a handful of fresh parsley to give it some color and a burst of added flavor.
- It’s also good with a drizzle of olive oil add a squeeze of lemon juice just before serving the hummus.
Nutrition
Please Note: Nutrition information is automatically calculated. It should only be used as an approximation.
I took a few extra minutes to boil the chickpeas. You’re not joking. Game changer!