Easy Authentic Hummus - Tastes Better from Scratch (original) (raw)
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_This homemade Hummus recipe is authentic, delicious, and better than anything you can buy! It's made with chickpeas (garbanzo beans), garlic, lime, tahini, and spices. You won't believe how easy it is to make!
Looking for more homemade dips? Try Pico de Gallo, Mango Chutney, or Pimento Cheese Dip!
Nothing Beats Homemade Hummus
The day that our Jordanian friend (thanks Moyad!) visited and taught my Mom how to make his homemade hummus, changed our lives! I can think of few recipes that more highly embody our catchphrase “tastes better from scratch”. Every bite is absolute heaven.
Moyad taught us a few do's and dont's for how to make authentic hummus:
Don't mix in oil–only drizzle on top at the end.
Don't add too much garlic.
Do use dried chickpeas if you have time, or canned for a faster version.
Ingredients Needed:
- Chickpeas (garbanzo beans): One 15 oz. can or ¾ cup dried chickpeas.
- Garlic: one clove, minced.
- Salt
- Cumin
- Sumac: a tangy spice that's essential for authentic hummus. Find it in the spice aisle, an international market, or online.
- Tahini: Leftover tahini can be stored in a cool, dry pantry for several weeks, or in the refrigerator for several months. Use it to make tahini chicken bowls, roasted cauliflower or tahini chocolate chip cookies.
- Fresh Lime juice
How to make Hummus:
Mix: In a food processor, add beans, tahini, garlic, salt, sumac, cumin, and juice from half of a lime and blend well. Add small amounts of reserved bean liquid (or water), if it's too thick. Taste and add additional salt, if needed.
Enjoy: Add mixture to a bowl then use a small spoon to make a swirl on top of the hummus. Drizzle a little extra virgin olive oil on top then sprinkle sumac around the edges. Squeeze additional ½ lime on top.
Make Ahead and Freezing Instructions:
To Make Ahead: Homemade Hummus will keep in the fridge in a covered container then place in the refrigerator for up to 1 week.
To Freeze: Place hummus in a freezer safe container then freeze for up to 3 months. Thaw in the refrigerator overnight and enjoy.
Recipe Variations:
- No Tahini: To make hummus without tahini, you can simply leave it out.
- Add Flavor: To add a flavor twist, try about 1-2 teaspoons of harissa, za'atar, paprika, extra cumin, or sumac.
- Vegetable Hummus: Blend roasted vegetables in blender then stir into hummus.
- Sun Dried Tomato Hummus: Add ¾ cup of sun-dried tomatoes, rinsed then chopped.
- Roasted Red Pepper Hummus: add ¾ cup canned roasted peppers, finely chopped.
So many ways to enjoy Hummus:
Dip vegetables, pita bread, breadsticks, naan, etc.
Spread on sandwiches, wraps, burgers, or bagels.
Topping for lamb gyros, chicken gyros or beef gyros.
Garnish for chicken shawarma bowls or buddha bowls.
Mix into pasta or mashed potatoes.
▢ 1 15 oz can chickpeas (garbanzo beans)*, , reserve liquid from can
▢ 6 Tablespoons tahini*
▢ 1 clove garlic, , minced
▢ 1/2 teaspoon kosher salt
▢ 1/2 teaspoon sumac, , plus more for garnish
▢ 1/2 teaspoon ground cumin
▢ 1 lime
Prep Chickpeas: Drain the canned beans, reserving the liquid from the can. (See notes for using dry chickpeas*). If time permits, peel the outer skin away each individual chickpea. This will result in very soft and smooth hummus.
In a food processor add beans, tahini, garlic, salt, sumac, cumin, and juice from half of a lime. Blend well, adding small amounts of reserved bean liquid (or water), until you reach a smooth, creamy texture. Taste and add additional salt, if needed.
Garnish: Add mixture to a bowl and use a small spoon to make a swirl on top of the hummus . Drizzle a little extra virgin olive oil on top and sprinkle sumac around the edges. Squeeze additional ½ lime on top.
Enjoy with pita bread, pita chips, fresh veggies, on sandwiches, with gyros or chicken shawarma bowls.
Store leftover hummus in a covered container in the refrigerator for up to 1 week.
To use Dry Chickpeas: Add ¾ cup of dry chickpeas to a bowl and cover with plenty of water. Soak overnight. Drain water, add them to a pot and cover with 2 inches fresh water. Bring to a boil, reduce heat and simmer 1-2 hours (depending on how dry/old the beans are), until tender. Reserve bean broth for thinning the hummus. (If using dried chickpeas for this recipe I would suggest doubling the recipe, to make it worth the time). You could also cook dried chickpeas in the instant pot (no soaking required).
No Tahini: simply leave it out.
Flavors Variations: add 1-2 teaspoons of any of the following: harissa paste, za'atar, paprika, extra cumin or sumac.
- Vegetable Hummus: blend roasted vegetables until smooth and stir into hummus.
- Sun-Dried Tomato Hummus: add ¾ cup of sun-dried tomatoes, rinsed and chopped.
- Roasted Red Pepper Hummus: add ¾ cup canned roasted peppers, finely chopped.
Make Ahead Instructions: Hummus can be made up to 1 week in advance, stored in the fridge.
Freezing Instructions: Place hummus in a freezer safe container and freeze for up to 3 months. Thaw in the refrigerator overnight and enjoy.
Calories: 94kcal, Carbohydrates: 5g, Protein: 3g, Fat: 8g, Saturated Fat: 1g, Sodium: 200mg, Potassium: 80mg, Fiber: 1g, Sugar: 1g, Vitamin A: 10IU, Vitamin C: 4mg, Calcium: 25mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Recipe from Moyad, our family friend who lives in Jordan.
I originally shared this recipe May 2020. Updated July 2022 and April 2024.
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Published April 16, 2024
Lauren Allen
Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.