Hummus is the dip that never goes out of style. Creamy chickpeas, nutty tahini, bright lemon and garlic come together into a silky spread that works as a snack, a sandwich filling or the centrepiece of a mezze platter. Making it at home is cheaper and fresher than store-bought.
Why You Will Love This Hummus
- Silky smooth and ready in 10 minutes
- Vegan, gluten free and packed with plant protein
- Keeps for up to five days in the refrigerator
Ingredient Notes
Chickpeas: Canned work well, and cooking dried ones until very soft makes the creamiest dip. Tahini: Choose a smooth, runny tahini without bitterness. Lemon and garlic: Fresh lemon juice and just two cloves of garlic keep the flavour bright. Ice-cold water: The secret to a fluffy, whipped texture.
Tips for Silky Hummus
Blend the tahini and lemon first until pale and thick, then add the other ingredients. Drizzle in ice-cold water while blending to lighten the dip. For the smoothest result, peel the chickpeas or use very soft, overcooked ones.
Serving and Variations
Serve in a shallow bowl, swirl the top and drizzle with olive oil and paprika. Enjoy with warm pita, cucumber, carrots or falafel. Try adding roasted red pepper, beetroot or roasted garlic for different flavours.
Frequently Asked Questions
How do I make hummus extra smooth?
Blend the tahini and lemon juice first until pale and whipped, then add the chickpeas. Blending for several minutes, with a little ice-cold water, gives a silky, creamy texture.
Should I peel the chickpeas?
It is optional, but peeling makes the hummus noticeably smoother. Overcooking canned chickpeas in a little water with baking soda softens the skins so they come off easily.
Can I use canned chickpeas?
Yes. Rinse and drain them well. Dried chickpeas that you soak and cook until very soft give a creamier result, but canned works well for convenience.
Why does my hummus taste bitter?
Low-quality or old tahini is the usual cause. Use fresh, good-quality tahini and balance with lemon juice, salt and a little garlic.
How long does homemade hummus keep?
It keeps for about four to five days in an airtight container in the refrigerator. A thin layer of olive oil on top helps preserve it.
Can I freeze hummus?
Yes. Freeze in a container for up to a couple of months and stir well after thawing in the refrigerator. The texture may be slightly less creamy.
More Recipes You Will Love
- Air Fryer Falafel: crisp chickpea fritters, perfect for dipping
- Greek Salad (Horiatiki): fresh tomato, cucumber and feta salad
- Shakshuka: eggs poached in spiced tomato sauce
- Classic Tomato Bruschetta: crisp toasts with tomato and basil
Classic Hummus
Description
Hummus is a creamy Middle Eastern dip made from chickpeas, tahini, lemon juice and garlic. This classic version is whipped until silky smooth, loosened with ice-cold water for a fluffy texture and finished with olive oil and paprika. It takes 10 minutes in a food processor and is perfect with warm pita, vegetable sticks or as a sandwich spread.Ingredients (makes about 2 cups, serves 6)
For the Hummus
For Blending
To Serve
Instructions
-
Gather and Set Up
Fill a cup with ice cubes and water so that you have ice-cold water ready for blending. Measure out 1/3 cup of tahini, 3 tablespoons of lemon juice, 2 peeled garlic cloves, 1/2 teaspoon each of cumin and salt, and 3 tablespoons of olive oil. Set up a food processor.Tip: Hummus comes together quickly, so having everything measured and the ice water ready keeps the machine running without pauses. -
Stir the Tahini
Stir the jar of tahini very well with a spoon, as the oil separates and floats on top. Spoon out 1/3 cup, scraping from the bottom for a smooth mixture.Tip: Use a good quality tahini that is smooth and pourable and not bitter. Poor tahini will make the hummus taste bitter. -
Drain and Rinse the Chickpeas
Drain the 2 cups (about 300 g) of cooked chickpeas, or 1 can, in a colander and rinse well under cold running water until the water runs clear. Shake off the excess water.Tip: Rinsing removes the starchy canning liquid, which can make hummus taste tinny. If you cooked your own chickpeas, cook them until they are very soft. -
Peel the Chickpeas (Optional)
For an ultra-smooth hummus, rub the chickpeas gently in a clean tea towel to loosen their skins, or pinch each one so the skin slips off. Pick out and discard the skins. Skip this step if you are short on time.Tip: This takes about 5 minutes and gives a noticeably silkier result. It is optional, but worth it for guests. -
Juice the Lemons
Squeeze the lemons to get 3 tablespoons of fresh juice, and pick out any pips. You will need about 1 1/2 lemons.Tip: Fresh lemon juice gives a bright flavour that bottled juice cannot match. -
Whip the Tahini and Lemon
Add the tahini and lemon juice to the food processor and blend for 1 minute, until the mixture is pale, thick and creamy, like a smooth paste. Scrape down the sides with a spatula.Tip: Whipping tahini with lemon first makes the hummus extra smooth. It may look thick and strange at first, but it will loosen later. -
Add the Seasonings
Add the garlic, cumin and salt and blend for 30 seconds more, until the garlic is finely ground. Scrape down the sides again.Tip: Use fresh garlic. Too much will overpower the dip, so stick to 2 cloves for this amount. -
Blend in the Chickpeas and Oil
Add the chickpeas and 3 tablespoons of olive oil. Blend for 1 minute, until you have a thick, mostly smooth paste, then scrape down the sides.Tip: The mixture will look very thick at this stage. The ice water in the next step is what gives it a light, fluffy texture. -
Whip with Ice-Cold Water
With the processor running, drizzle in the ice-cold water, 1 tablespoon at a time, until you have used 3 tablespoons. Blend for a further 1 to 2 minutes, until the hummus is silky, pale and fluffy.Tip: Ice-cold water gives hummus a light, whipped texture. Do not add the water all at once, as the hummus can turn runny. -
Taste and Adjust
Taste the hummus. Add a pinch more salt for seasoning or a little more lemon juice for tang, and blend for 10 seconds to combine.Tip: Hummus tastes less salty when it is cold, so season it a little boldly. -
Spoon and Swirl
Spoon the hummus into a shallow bowl and use the back of the spoon to make a swirl, pushing out from the centre to make a shallow well.Tip: The well in the swirl holds the olive oil nicely. -
Garnish and Serve
Drizzle 1 tablespoon of olive oil into the well and dust with 1/4 teaspoon of paprika. Serve with warm pita and fresh vegetables.Tip: Garnish with whole chickpeas and chopped parsley if you like. Store leftovers in an airtight container in the fridge for up to 5 days with a little oil on top.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 2.2g12%
- Sodium 280mg12%
- Potassium 220mg7%
- Total Carbohydrate 14.5g5%
- Dietary Fiber 5g20%
- Sugars 1.5g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ice cold water makes hummus extra fluffy. For ultra smooth results peel the chickpeas or cook them until very soft. Try variations with roasted red pepper, beetroot or roasted garlic. Hummus freezes well for up to 2 months, so freeze in small portions.Frequently Asked Questions
How long does homemade hummus keep?
Homemade hummus keeps for up to 5 days in an airtight container in the refrigerator. Drizzle a little olive oil on top to keep it fresh.
Can I skip the tahini?
You can, but the flavour will be less authentic and a little less creamy. Add an extra 2 tablespoons of olive oil instead.
How do I make hummus extra smooth?
Blend the tahini and lemon first, use ice-cold water, and cook the chickpeas until very soft. Peeling the skins gives an ultra-smooth result.