This homemade hummus recipe is quick and easy to make, and tastes so flavorful! I’m obsessed with this hummus recipe. Not only is it fast and easy, it’s fresh, super creamy, and delicious. It tastes just like the authentic hummus you’d get in a restaurant.
Hummus is a classic dish from the Middle East and the Mediterranean made primarily from chickpeas (garbanzo beans), tahini (ground sesame paste), lemon juice, garlic, salt, and olive oil. Various countries add in their own staple ingredients, like ground cumin, paprika, etc.
And of course, if you look for hummus at any American grocery store nowadays, there are about a million variations that you can buy. I am a big fan of Sabra hummus, they have so many variations. But when it comes to preservatives and other artificial ingredients like potassium sorbate etc. I am a little skeptical, especially when it comes to feeding it to my kid.
That’s the reason I started making it at home, and believe me it turned out so well that I never bought from the store. One of the other things I love about making homemade hummus is that most all of the ingredients can be found in your pantry.
Traditional hummus recipes are made with tahini which is a sesame seed paste. It has a wonderful nutty flavor but also a touch of bitterness which probably explains why some children don’t like it. Luckily my kid doesn’t have any problem with the strong flavor but as an alternative, you may add unsweetened peanut butter which is a great substitute for tahini when it comes to hummus! Honestly, no one will know otherwise. The peanut butter makes the hummus just as creamy and light.
This is the hummus recipe which I make when I’m craving that classic ultra-creamy, smooth dip, just like the kind I enjoy at a good Middle Eastern restaurant. Whether you enjoy it with fresh veggies, Falafel, slather it on a sandwich/ toast or scoop it up with wedges of pita, I hope you love it as much as I do! My husband’s favorite way of eating is with the multigrain toasted bread.
I should probably warn you before making this recipe that this hummus will forever change your perspective on store-bought hummus. I’m serious here people, once you go homemade…it’s hard to go back.
Let’s learn how to make fresh, ultra-creamy, light, and flavorful Hummus at home.
Do try other similar recipes:
- Tahini Sauce
- Falafel Pita Sandwiches
- Veg Sizzler
- Star Garlic Bread
- Egg Shakshuka
- Guacamole Dip
- Carrot Soup
- Mushroom Fried Rice
- Baby Corn Manchurian
- Thumbprint Cookies
- Potato and Spring Onion Soup
- Lychee Nojito
- Tortilla Salad Bowl
- Veg Lasagna Poppers
- Crispy Baked Asparagus
Preparation Time: 10min+8Hrs ∏ Cooking Time: 15mins ∏ Servings: 3-4 person
Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
How to make Hummus:
Step1: One day in advance. Rinse 1 cup chickpeas 2-3 times and soak in enough water for 8-10 hours or overnight.
Step2: Once soaked and doubled in size, drain out the excess water and rinse them again with fresh running water in the morning. Strain water.
Step3: In a pressure cooker add the soaked and drained chickpeas along with some baking soda. Pressure cook at high flame till you get 1-2 whistles. After that lower the flame to medium and let the chickpeas cook for another 5-7 minutes. (Boiling time may differ depending upon the type of water and the region).
Step4: Let the pressure come off completely before opening the lid. The chickpeas should be cooked well and softened. The chickpeas should be soft when you mash it between finger and thumb. It should not give you a bite when you eat it. If not, give 1 or 2 whistles more to cook completely. If you want you may remove the skin of the chickpea to make it more creamy (but personally I feel it will not make much difference).
Step5: Once it is cooled down to room temperature add chickpeas into your food processor along with 2 tablespoon tahini, 1 teaspoon lemon juice, 2-3 Garlic clove (or minced), 3-4 tablespoon olive oil, 1/4 teaspoon paprika, and salt as per taste.
Step6: Pulse until the mixture reaches a coarse texture, stopping partway through to scrape down the sides if needed. Add 1-2 tablespoon of chickpea stock and again blend it until it reaches a creamy texture. If it seems too thick, add in another tablespoon or two of stock or water.
Step7: Taste and season with additional salt, cumin, and/or lemon juice if needed. Once done transfer to a serving plate.
Step8: Sprinkle some paprika and add fresh parsley. and serve with warm falafel or toasted bread, as desired. Leftover hummus keeps well in the refrigerator, covered, for up to 4 days.
- Since this hummus is made fresh with all-natural ingredients, it won’t stay as long as store-bought hummus, which has never been a problem in my home since it usually gets eaten up within a day or two.
- You can serve them with the side of your favorite cracker, falafel, spread on a sandwich, on a salad, or with cut-up veggies
- Don’t forget that you can also make tahini yourself (rather than buying in the store). Just follow my tahini sauce recipe.