While I love a good flavored hummus like my Carrot Hummus recipe, there really is something about plain hummus that just brings me back to my roots. Simple, straightforward, and with just a few pantry staples, homemade hummus is only a few steps away.
Hummus Ingredients
A traditional hummus recipe requires just a handful of ingredients. Since hummus is the Arabic word for chickpeas, it’s no wonder this is the main ingredient. Below is what you’ll need:
- Chickpeas: Although you can cook your own chickpeas (more on this below), I find using canned chickpeas is easier and does not require any advanced planning. We will need one can of chickpeas (also known as garbanzo beans) rinsed and drained.
- Lemon Juice: Fresh lemon juice will provide a fresh pop of citrus.
- Water: A bit of water helps with consistency. For best results, use ice-cold water.
- Tahini Paste: A high-quality tahini (sesame paste) makes all the difference and gives this easy hummus recipe that special nutty flavor. I love super creamy Soom tahini (affiliate link) or Seed + Mill (affiliate link.)
- Extra Virgin Olive Oil: Use good quality olive oil for the best flavor.
- Garlic Cloves: I use raw garlic when making this hummus recipe from scratch. However, if you want to take things up a notch (and are not a fan of the pungent garlic flavor), you can use Roasted Garlic, or, quicker, Air Fried Garlic as well.
- Seasonings: Cumin, cayenne pepper, black pepper, and salt add Mediterranean flavor and warmth.
- Fresh Herbs: Upon serving, a final sprinkle of fresh herbs like parsley is all you need.
Substitutions and Optional Garnish Ideas
While you can serve this DIY hummus simply as is, I find extra garnishes and Mediterranean additions compliment the classic characteristics of hummus and give it depth of flavor. Some favorites you can try include:
- Chickpeas: If you would prefer to make hummus from dried chickpeas, I recommend trying Ottolenghi’s method of cooking chickpeas. Place 1 ⅓ cups dry chickpeas in a bowl, cover with cool water, add 1 teaspoon baking soda, cover and soak overnight. The next day, drain, rinse, and cook in a pot of water for 40 minutes to an hour, or until softened. And if you prefer it to be quicker, you can cook chickpeas in a pressure cooker as well.
- Olive Oil: Create a deep crevice into the bowl of hummus with a large spoon and finish with a generous drizzle of olive oil.
- Pine Nuts + Olives: Add crunch and fruitiness by finishing with toasted pine nuts and chopped Kalamata olives or green olives.
- Hummus Seasoning: Finish with an array of spices and herbs, such as my Mediterranean Seasoning or Baharat Spice Blend, bright and tangy sumac, or dried oregano.
- Greek: Garnish with chopped sun-dried tomatoes, crumbled feta cheese, chopped red onion, and a drizzle of olive oil.
How to Make Hummus From Scratch?
If you are ever looking for a step-by-step hummus recipe, you have come to the right place. Making your own hummus will always be better than store-bought hummus and might even be faster than taking a trip to the grocery store. Here’s how I like to do it:
- Prep ingredients: Combine the lemon juice and water in a small bowl. Reserve 2 tablespoons of chickpeas as a garnish.
- Mix Tahini: In another small bowl, whisk together the tahini and olive oil until shiny and smooth.
- Blend chickpeas: In the bowl of a food processor with the steel blade or a high-powered blender, add the remaining chickpeas and process for 15 seconds. Add lemon juice/water mixture, garlic, cumin, cayenne pepper, black pepper, and salt. Process until the mixture begins to form into a paste, about 1 minute.
- Add tahini: With the food processor running, slowly add the tahini paste mixture through the tube and process until creamy, about 30-40 seconds. Be sure to stop the machine a few times and scrape down the sides.
- Serve: Transfer the hummus to a large bowl. Using the back of a spoon, create a deep crevice in the center. Finish with reserved chickpeas, a drizzle of olive oil, and chopped fresh parsley, and enjoy.
How to Make Ahead, Store, and Freeze?
Easy homemade hummus can be made ahead and stored in both the fridge and freezer. To do so, simply:
- Make Ahead: Prepare this homemade hummus recipe as directed up to 2 days in advance. The flavors actually get better the longer they have a chance to marry together.
- Store: Leftovers of this chickpea hummus recipe can be kept in an airtight container in the fridge for up to 4 days.
- Freeze: Store in a freezer-safe airtight container, with a little space at the top (to count for expansion), for up to 3 months. Thaw overnight in the fridge.
How to Serve
This basic hummus recipe can be served in a number of different ways. Go the more traditional route or think outside of the box by serving as:
- Mezze Platter: The adoration for hummus is a social activity that is meant to be enjoyed amongst the company, and no mezze plate would be complete without it. Enjoy it alongside Baba Ganoush and Middle Eastern Red Pepper Dip for an authentic experience.
- Grilled Meat: Make it a part of a filling meal by serving your garbanzo bean hummus alongside Mediterranean Chicken, Chicken Kabobs, Grilled Lamb, or beef kabobs.
- Appetizer / Dip: Cut up fresh veggies like raw celery sticks, English cucumber, carrots, bell peppers, or radishes and dip right into Mediterranean hummus bowls.
- Spread: Use it as a sandwich spread to make your lunch that much more enjoyable, or add it to your favorite grain bowls.
- Pita / Bread: Give it a casual approach with toasted pita bread, pita chips, crackers, Air Fried Garlic Bread, Olive Bread, or No Knead Artisan Bread.
Expert Tips
While the recipe for this authentic hummus recipe is pretty simple and straightforward, below are a few tips to ensure you get perfect results on your first try:
- Should I remove the skins of chickpeas? I am sure you’ve seen a lot of recipes suggesting removing the chickpea skins. While I get why they recommend doing so, I personally do not have the time or patience to do so. And I guarantee you that this recipe is just as creamy and delicious without removing the skin.
- Use high-quality tahini: The quality of your tahini makes a huge difference here. For optimal taste and texture, use a brand of tahini that uses the buttery white Humera sesame seeds from Ethiopia. It should also be soft and creamy. If the tahini bottle has been sitting in the fridge for a while, be sure to give it a good stir before using it.
- Use an ice cube: This is an optional step, but it really works. To achieve an extra smooth and creamy hummus, add 1-2 ice cubes near the end of processing.
- No food processor? Use a blender. However, please keep in mind that if you have a high-speed blender like Vitamix (affiliate link), you might have to stop the machine and scrape the sides a few times.
- Serve at room temperature: Fun fact – restaurant hummus is never refrigerated and is made fresh each morning. While I refrigerate my batch of homemade hummus to get ahead, I always serve it at room temperature.
FAQs
Hummus originated in the Middle East, but many countries have welcomed and adapted it to their own. Such variations include Israeli, Lebanese, Palestine, Egyptian, and Greek hummus.
The creamiest hummus is made from soft chickpeas and a high-powered food processor or blender. Adding 1-2 ice cubes at the end of the processing time would also help.
Yes, hummus is a staple of the Mediterranean diet and is celebrated for being plant-based and full of protein, dietary fiber, and healthy fats.
The main ingredient in hummus is chickpeas, sometimes referred to as garbanzo beans.
This is more about personal preference and cultural influence, but I use ⅓ cup tahini for every 1 (14-15 oz) can of chickpeas.
Other Mediterranean Recipes You Might Enjoy:
It is no secret that I love making and sharing Turkish recipes on the blog. Below are other Mediterranean classics that I know you’ll like:
If you try this Mediterranean Hummus Recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Mediterranean Hummus Recipe
Ingredients
- 3 tablespoons lemon juice, freshly squeezed
- 1/4 cup water
- 1/3 cup tahini paste
- 2 tablespoons extra virgin olive oil
- 1 can chickpeas, (14 oz.) drained and rinsed
- 2 small cloves garlic, minced
- 1/4 teaspoon cumin
- Pinch of cayenne pepper
- Pinch of black pepper
- 1/2 teaspoon salt
- 2 tablespoons Italian parsley, finely chopped
Instructions
- In a small bowl, combine the lemon juice and water.
- In a separate bowl (or a measuring cup), whisk together the tahini paste and olive oil until thoroughly incorporated.
- Reserve 2 tablespoons of chickpeas as a garnish.
- Place the rest of the chickpeas in a food processor and process them for 15 seconds. Add lemon juice and water mixture, garlic, cumin, cayenne pepper, black pepper, and salt. Process until mixed, scraping down the bowl as necessary, 50-60 seconds.
- While the food processor is running, slowly (in a steady stream), pour the tahini paste and olive oil mixture from the tube, and process until smooth and creamy (or it reaches your desired consistency,) for 30-40 seconds.
- Transfer the hummus to a plate and sprinkle it with chopped parsley and reserved chickpeas. If preferred, drizzle it with olive oil. Serve it with fresh pita, pita chips or toasted bread on the side.
Notes
- Yields: This recipe makes about 1 ½ cups of hummus, which is ideal for 6 servings when served as an appetizer. If you are serving a larger crowd, you can multiply the recipe. The nutrition information below is for one serving.
- Make Ahead: Make the recipe as directed up to 2 days in advance. Place it in an airtight container and store it in the fridge. The flavors actually get better the longer they have a chance to marry together.
- Store: Leftover hummus can be kept in an airtight container in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve started eating a Mediterranean diet because it’s so healthy and I’m just wondering if I could add a couple canned fillets of sardine to the hummus for more flavor? I’m big on flavor just wondering if you’ve ever tried it?
Hello Deborah,
I have not tried it, but if you are a fan of sardine I do not think that it would be a bad idea. My recommendation is to start with a very small amount, give it a taste and add more if you like the taste.
Hope this helps.
Aysegul, I was looking for a hummus that tasted like the one they put on my salad at a Lebanese restaurant. It was tangy, creamy, more intense than usual, and delicious. Although I ran out of tahini, only using 3/4 cup… yours is the first hummus recipe I’ve tried where it was literally PERFECT, taste wise.
I was a bit heavy handed on the measurements because I’m used to having to add more flavor to almost every other recipe. I can actually follow yours *exactly* next time. This was SO good, thank you.
I’d like to get it looser, very creamy, since I’m using it as a topping. (I didn’t even need dressing when they put hummus on my salad, surprisingly.) I think another 1/3 cup of liquid might make your recipe match that looser consistency I want, so I can blend it in a blender. What ingredients would you recommend adjusting, so the flavor stays the same?
Again, thanks. Totally delicious.
Hi Blue,
So happy to hear that you liked this recipe. I make this hummus all the time and it never fails.
To be quite honest, it is hard to not to change the flavor if you add in more ingredients to make it looser. However, I will recommend a few methods below to see if we can achieve what you are looking for. Be sure to taste as you adjust it to your liking before you add more of it. I won’t be able to give you exact measurements as I do not know how loose do you want it to be.
Hopefully, one of these methods would work:
Option 1: Add in a little bit more of the olive oil-lemon-water combo. I would start with 3-4 tablespoon and go from there.
Option 2: Just add in more water-lemon juice. This will definitely change the taste, but you can adjust it by adding whatever flavor is missing once it reaches to your desired consistency.
My biggest suggestion is for you to taste as you go.
I hope this helps. Let me know if I can answer any other questions.
Best,
Aysegul
Thanks a lot for responding. I can’t believe this is already on its last serving, having made it 5 days ago, and there’s just the two of us here. lol. I’ll just try Option 1. Will try your roasted carrot one next, I think! <3
Ha ha.. I believe it. It is such a delicious spread!
Oh I hope you like that roasted carrot hummus too. Don’t skip the walnuts and feta on top 🙂 Those two take that otherwise simple hummus to the next level.
Thanks Blue!
Hi Ice,
We are in Virgin Gorda and I am wondering where you bought the tahini when you were living here? I bought the chick peas at Rosies yesterday and completelty forgot about the tahini. Went to Little Dix for brunch this morning and thought about you and Dwight, hope you are both doing well..
Cheers,
Hi Brent..
Thank you for your kind words. We are both doing well.
You can find tahini in Supa Value in Spanish Town.
Best,
Ice
My daughter forgot to tell me she wanted hummus this week from the grocery store. I knew I had everything to make it (well, except fresh parsley) so I googled specifically for Mediterranean hummus and your recipe came up. Thanks for the directions of mixing the tahini and Olive oil and pouring them in slowly. I never thought to do that, but it’s almost emulsifying like when you make homemade mayonnaise. I can’t eat legumes so I couldn’t try this, but she said it was awesome. Wish I could show you the picture.
I love when hummus has all kinds of “extras” sprinkled on top! When my hubby and I lived in FL, we lived a little ways away from the beach, so when we went, it was usually a day-long trip and taking good food along was a necessity! What a fantastic looking picnic 🙂
So glad about your weekly beach outing. And look at the great background for your photos! When we made your hummus recipe recently I did use chickpeas I cooked myself. That made it taste even more special. Thanks for sharing!
Hi Monica,
I should try cooking my own chickpeas. I am just lazy. I am sure it would taste good.
I am working on a black bean burger recipe and cooking my own black beans. I wish it did not take this long…
Thank you my friend!
Ice
Yes!! I’ve been waiting for this delicious recipe!!
Good. I hope you’ll get a chance to make your own very soon. Let me know how it turns out.
Cheers my friend!
Absolutely amazing!! Love it!!