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
Nothing Beats Homemade HummusThe 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, avocado toast, 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.
Follow me for more great recipes
Recipe
Hummus
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Did You Make This Recipe?
Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!
Follow Me
Recipe from Moyad, our family friend who lives in Jordan.
I originally shared this recipe May 2020. Updated July 2022 and April 2024.
This post contains affiliate links.
Sooo good! Thank you!
Great recipe! I got tired of paying a bunch for tahini, using only a little and eventually throwing it away. I actually use a little bit of peanut butter and it works great.
I have never heard of the spice sumac (only the poison variety, I live in the south). Is it a necessary spice? I read it has a lemony flavor. Could I just use lemon juice or lemon-pepper instead?
It’s a very popular common spice in the middle east. You can leave it out, or a tiny little pinch of lemon pepper on top at the end would probably taste great as a substitute.
DELICIOUS! I’ve tried several hummus recipes and this one is my favorite! Thanks for sharing.
Novice question, but do you do the oil only on the portion you are about to eat and store the rest in the fridge plain? Or do oil on the whole thing and the leftovers will be fine hanging out in the fridge with the oil? Thanks!
Leftovers will be fine in the fridge with the oil. Enjoy!
This recipe sounds great. My hummus is always to thick and gummy. I am anxious to try this one. What brand of tahini do you use? Thanks for giving me the motivation to try hummus again.
I’ve always just grabbed whatever is available and on sale :-). I’m currently using simple truth organic brand.
SO GOOD!!! I love making my own hummus! I’ve also left the food processor running an extra couple minutes to get super smooth hummus. Thanks for the yummy recipe!!