Hummus celebrates the chickpea in its simplest, most versatile form — creamy, garlicky, and endlessly useful. It's a natural dip for pita bread or fresh vegetables, but it also works as a mayo replacement on sandwiches and burgers.
This recipe makes a generous batch using just 5 ingredients, and it keeps well in the fridge for up to a week, making it an easy staple to have on hand.
Watch the full recipe video here
Ingredients
Hummus base:
- 2 cans chickpeas, drained and rinsed
- ⅓ cup tahini paste
- ¼ cup fresh lemon or lime juice
- 2 garlic cloves
- 1 teaspoon salt
For topping:
- Olive oil
- Paprika
How to Make Homemade Hummus
1. Prep the chickpeas. Drain and rinse the chickpeas thoroughly.
2. Blend. Add the chickpeas, tahini, lemon or lime juice, garlic, and salt to a food processor. Blend until smooth, stopping to scrape down the sides as needed. Add water gradually if needed to reach your desired creamy consistency — the amount will vary depending on how soft the chickpeas are.
3. Serve or store. Transfer the hummus to a serving dish or lidded container. Drizzle with olive oil and sprinkle with paprika for a traditional finish.
4. Store. Serve immediately or refrigerate for up to a week. Cover well with a lid or plastic wrap to prevent it from drying out.
Recipe Tips
- For the smoothest texture: Blend longer than feels necessary, and scrape down the sides often — this is what separates grainy hummus from silky hummus.
- Adjust the consistency: Add water 1 tablespoon at a time until the hummus reaches the texture you want.
- Balance the flavor: Taste as you go — more lemon juice brightens the flavor, while more salt or garlic can round it out.
Frequently Asked Questions
Why is my homemade hummus grainy instead of smooth? This usually happens from under-blending. Blend for longer than you'd expect, scraping down the sides frequently, and add water gradually to help it emulsify.
How long does homemade hummus last in the fridge? Stored in a well-sealed container, it stays fresh for up to a week.
Can I use dried chickpeas instead of canned? Yes — cook dried chickpeas until very soft first, since tender chickpeas blend into a much smoother hummus than firmer ones.