You can make this quick and easy homemade hummus in a food processor with only 6 ingredients. Top it off with one of my favorite flavor varieties for a yummy and unique appetizer.
I learned how to make hummus when working at a restaurant at 16 and have been making it ever since. This hummus is easy, healthy, smooth, creamy, and flavorful. It requires no cooking or peeling, and is ready in minutes!
This dip makes a perfect healthy snack, appetizer, side dish, or light meal. It is the perfect spread for sandwiches and wraps. I love making it for meal prep to eat throughout the week. Hummus is good for you, only uses natural ingredients, and pairs with soooo many things.
Gluten-free, vegan, and loved by many. Perfect to serve guests and bring to parties. There are tons of ways to customize and serve. It never gets boring!
Here, I’ll show you how to make the perfect basic recipe. I also have a bunch of variations to liven it up.
Ingredients for making homemade hummus
This easy recipe only uses 6 ingredients. Each ingredient plays an important role. I do not recommend skipping or substituting any of them.
Chickpeas (garbanzo beans) provide the base of any hummus recipe. Here we use canned chickpeas. I have been making hummus for over 15 years and use canned chickpeas for simplicity.
The liquid from the canned chickpeas, aka aquafaba. It is the secret ingredient to making this hummus light, fluffy, and smooth.
Fresh lemon juice adds a bright and fresh flavor. It is so much better than the bottled stuff.
Tahini is a paste made from ground sesame seeds. It gives the hummus a nutty flavor, helps achieve a smooth, creamy texture, and acts as a thickener. Be sure to get a good quality tahini, and do not skip it!
Fresh garlic cloves add a bold and delicious flavor.
Extra Virgin Olive Oil drizzled in transforms it into a luxurious, silky dip.
Salt will elevate all the flavors and take it to the next level.
There are so many fun toppings and garnishes for hummus. Try one of these!
- Traditional: Top with a few whole chickpeas, a generous sprinkle of paprika, and some chopped parsley. Then drizzle with olive oil.
- Everything Bagel: Sprinkle a couple of tablespoons of Everything Bagel Seasoning on top.
- Chili Crisp: Top with a couple of tablespoons of chili crisp. This Sichuan Chili Crisp is amazing!
- Roasted Garlic: Mince a few cloves of roasted garlic and add them to the hummus.
- Honey Jalapeno: Remove the stem and seeds from 1 fresh jalapeno, dice it, then mix it with 1 tablespoon of honey. Spoon the mixture over the hummus.
- Jalapeno Cilantro: Remove the seeds and stem from 1 fresh jalapeno, dice it, and add it to the hummus. Then drizzle with 2 teaspoons of lime juice and garnish with ¼ cup chopped fresh cilantro.
- Olive tapenade: Add ¼ cup of homemade or store-bought olive tapenade.
- Mediterranean Blend: Sprinkle it with pine nuts, chopped basil, and diced roasted red peppers. Then drizzle with olive oil.
- Spicy Pepper: Mix 2 teaspoons paprika, ½ teaspoon cumin, and ½ teaspoon cayenne, and 1 teaspoon olive oil in a small bowl to form a paste. Stir the spice paste into the hummus. You can add more or less cayenne, depending on your heat tolerance. Top with 2 tablespoons of diced roasted red peppers.
- Dill Pickle: Top with ¼ cup chopped dill gherkin pickles and garnish with fresh or freeze-dried dill.
How to make homemade hummus
Following a few simple techniques will guarantee a luscious and creamy hummus.
First, gather your ingredients and set up your food processor.
Drain the can of chickpeas over a small bowl. Be careful to save the liquid.
Blend the garlic cloves, lemon juice, and salt in the bowl of a food processor.
Then add the tahini and 3 tablespoons of the reserved chickpea liquid. Blend until smooth and creamy.
Doing this first will ensure it is smooth, fluffy, and creamy.
Next, add the chickpeas and olive oil and continue blending.
Then, add more chickpea liquid until you reach your desired thickness.
You may or may not need more at this point.
Last, scrape down the sides of the food processor bowl and blend until the hummus is smooth and creamy.
That’s it! Super simple.
Use a silicone spatula to scrape it into a shallow bowl for serving.
Add any flavor variation you desire, and enjoy!
Frequently asked questions
Store in the refrigerator in a sealed container for up to 3 days
Yes. You can freeze classic hummus for up to 4 months. Freeze the whole batch in a freezer-safe container. You can also freeze individual portions in ice cube molds and transfer them to a freezer bag for storage. Thaw frozen hummus overnight, then give it a thorough stir before serving. Add any of the optional flavors after thawing and stirring.
Nope. Many recipes call for peeling the chickpeas. Here, we skip that extra work and rely on technique and aquafaba for a smooth, creamy dip.
I recommend using garlic cloves. Leaving them out will change the flavor. That said, I would leave out the garlic and double the lemon when I was pregnant and loved it. You do you. 🙂
Please don’t. Tahini is essential for hummus!
Tahini is usually in the peanut butter aisle. If you have trouble finding it, you can order it online.
You can blend a small amount of extra tahini to thicken it.
Add more chickpea liquid, 1 tablespoon at a time to thin it. If you run out of it, you can use ice water instead.
Ideas for serving hummus
- Serve with pita bread and tzatziki.
- With veggies for dipping- I love cucumbers, carrots, bell peppers, and celery.
- Spread it on this amazing veggie wrap.
- Make a meze board.
- Make Snack Packs- Divide into individual cups like these lunchblox. Then serve with cut-up veggies, pita chips, crackers, pretzels, or homemade crostini.
- Serve it with falafel.
- Spread it on toast and sprinkle with everything bagel seasoning.
- Eat it with tahini kale salad.
- Serve as a quick lunch with all the dippers. A leak-proof bento box makes the perfect container. They make an adorable kids bento box too!
- Spread it on sandwiches.
- Choose it as a healthy snack during pregnancy.
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