If you've never made hummus at home, this is your sign to start! This classic hummus is silky smooth, delightfully creamy, and ridiculously easy to make! It comes together in minutes using simple pantry ingredients - chickpeas, tahini, lemon juice, garlic, and olive oil.
Making homemade hummus is deeply satisfying! It tastes fresher, is easily customizable, and is quick to make. My version is garlicky, lemony, and smoky from roasted cumin powder!
You can scoop it up with a warm pita, spread it on sandwiches, or add it to your veggie platter. Hummus is a staple that makes everything so delicious and is a crowd-pleaser!
Incredibly simple to make! With just a few pantry ingredients and a blender or food processor, you can easily whip up hummus in no time!
This recipe gives you the most velvety smooth and luscious hummus! Way better than the store-bought ones.
It's great for meal prepping!
It's so versatile! You can play with the flavors and toppings, make it spicy, add herbs, even some veggies if you like.
It's wholesome, nourishing, and so delicious.
Reader Love❤️
Love this hummus recipe. Very delicious and easy to do. Perfect to surprise my family. Thanks. - Vicky
That looks delicious! I feel it is always better to use dried chickpeas instead of canned ones. They are more flavorful and affordable. Plus, you can add spices and aromatics in the water while boiling them. - Lucy
Recipe Ingredients
Chickpeas: Some hummus recipes add baking soda when soaking chickpeas/garbanzo beans, and then peel the skin off after they are cooked. The soda lessens cooking time, and removing the skins makes homemade hummus less lumpy.
Me? I skip this step entirely! I simply soak dried chickpeas overnight and cook them for a slightly longer time until they are literally falling apart, skin and flesh.
You can also use canned chickpeas. Drain and rinse them before using.
Tahini: This brings a warm, nutty flavor to the hummus. It also gives hummus its signature silky, rich texture. Use quality tahini paste - store bought or homemade, both work well.
Garlic has to be chopped or smashed. Putting whole cloves in the blender means more work for the blender and an uneven texture.
Lemon: I love a lemony zing to my classic chickpea hummus. The delicate, bright savor is what I look forward to. If you don’t prefer a tangy touch, go light on the lemon juice.
Cumin powder: Roast a few cumin seeds. After they’ve cooled down, pound them, and then add the powder to the blender. It will give the hummus a beautiful, smoky hint.
Please see the recipe card below for full information about the ingredients and quantities.
Add parsley when blitzing all the ingredients, and the hummus will have the most gorgeous green flecks scattered in it.
How To Make Classic Hummus At Home
Step 1: Cook chickpeas.
Step 2: Blitz chickpeas, garlic, lemon juice, cumin powder, salt, tahini, and olive oil, with cold water, in a blender until smooth.
Step 3: Taste and adjust salt. Add more water, if needed, and pulse till you have a silky, delicious, classic chickpea hummus.
Step 4: Transfer to a bowl, drizzle olive oil, and garnish.
Final step: Serve and enjoy!
Top Tips
When blending, use cold water. It helps emulsify the ingredients better and gives you a hummus as smooth as a store-bought one. Adding a couple of ice cubes gives a fluffier texture.
Cook the chickpeas well. They should be sort of falling apart when cooked. This will make your hummus super creamy and smooth.
If using canned chickpeas, simmer them for 10-15 minutes. This will make them softer and easier to blend.
Choose a good-quality tahini. It should be smooth, slightly runny, and nutty. It makes a huge difference to the taste and texture.
Take your time blending. When you think the hummus is done, don’t stop. Let the blender work its magic some more, and you’ll end up with that super-light, luscious, and velvety hummus dip.
Taste and adjust the seasonings. Hummus should be flavorful, bright, and zesty!
Finish with a drizzle of good-quality extra virgin olive oil!
How To Serve Hummus
The simplest hummus dressing is a drizzle of olive oil. But I think pomegranate arils make everything pretty with their red hue. That’s why I use them liberally for this simple hummus recipe. Those went on top of the classic hummus, along with mint snipped from my garden. You can replace mint with parsley to garnish hummus.
For the final touch, I added a generous dusting ofsumac, the versatile Middle Eastern spice with a tangy lemony flavor.
What To Eat With Hummus
For the habitually hungry stomachs in my home, I quickly served the classic homemade hummus with sourdough crackers. You can:
You can even stir a spoonful of the hummus into hot pasta for a truly creamy, delectable sauce.
Recipe FAQS
How to make hummus from dried chickpeas?
I like to soak dried chickpeas overnight and then pressure-cook them the next day until they are melt-in-your-mouth and mushy soft. If you are using canned chickpeas for this simple hummus recipe, rinse them and then cook them on the stovetop for 10-15 minutes till they are tender.
Does hummus need to be refrigerated?
Yes, hummus is perishable and needs to be refrigerated to maintain freshness and extend its shelf life. It will stay well in an air-tight container for 4-5 days in the fridge. Keep it fresh by drizzling a thin layer of olive oil on top. Give it a good stir before serving.
Is classic hummus vegan?
Yes, classic hummus is vegan as it is made from plant-based ingredients. However, store-bought hummus may contain additional ingredients, so it's always a good idea to check the label.
Can I make hummus without tahini?
Every hummus must begin with great tahini! It is the most prominent flavor in the dip. If you don’t have tahini, just add a tablespoon or two of sesame seeds when blending the chickpeas to make classic hummus.
What is tahini?
It is a paste made from sesame seeds, and it has a marvelous nutty taste and an incredibly buttery texture. You can make it at home or buy it online for this classic hummus recipe with tahini.
Half the joy of cooking is sharing it with others.That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this classic hummus as much as we do!
2-3tbspOlive oilPlus some extra for pouring on top
Cold Water, as needed
Salt to taste
Instructions
Add the chickpeas, garlic, tahini, lemon juice, salt, cumin powder, olive oil, cold water, and salt. Blitz till smooth. Taste and adjust for seasoning.
If the hummus is too thick, add some more liquid. Once your hummus has reached the consistency you prefer, blitz for a couple minutes extra to make it creamier and fluffier.
Spoon on to a bowl or plate, top with olive oil and serve. Enjoy!
Notes
When blending, use cold water. It helps emulsify the ingredients better and gives you a hummus as smooth as a store-bought one. Adding a couple of ice cubes gives a fluffier texture.
Cook the chickpeas well. They should be sort of falling apart when cooked. This will make your hummus super creamy and smooth.
If using canned chickpeas, simmer them for 10-15 minutes. This will make them softer and easier to blend.
Choose a good-quality tahini. It should be smooth, slightly runny, and nutty. It makes a huge difference to the taste and texture.
Take your time blending. When you think the hummus is done, don’t stop. Let the blender work its magic some more, and you’ll end up with that super-light, luscious, and velvety hummus dip.
Taste and adjust the seasonings. Hummus should be flavorful, bright, and zesty!
Finish with a drizzle of good-quality extra virgin olive oil!
I love your recipes- healthy & delicious!
I used to do a roasted carrot(tossed in cumin) & pomegranate molasses hummus for a variation, but you can’t go past a classic one like yours ????
That looks delicious! I feel it is always better to use dried chickpeas instead of canned ones. They are more flavorful and affordable. Plus, you can add spices and aromatics in the water while boiling them.
Vicky says
Love this hummus recipe. Very delicious and easy to do. Perfect to surprise my family. Thanks.
Patricia says
I love your recipes- healthy & delicious!
I used to do a roasted carrot(tossed in cumin) & pomegranate molasses hummus for a variation, but you can’t go past a classic one like yours ????
Natasha Minocha says
Hi Patricia, pomegranate molasses sounds amazing. I should try that out! And thank you for your wonderful words. Really appreciate you. xx
Radha bassi says
I've been making this recipe every month, so easy and yummy! Great for snacking for me and the kids. I add a little bit of paprika to mine.
Natasha Minocha says
Hi Radha, I am so so happy to hear that! Its a staple in my home too, definitely a winning snack time item. Thanks for stopping by xx
Lucy Daniel says
That looks delicious! I feel it is always better to use dried chickpeas instead of canned ones. They are more flavorful and affordable. Plus, you can add spices and aromatics in the water while boiling them.
Natasha Minocha says
Thank you Lucy! And I agree with you. Dried ones are really better. 🙂
Shaila says
This is a staple in my home now, we make it all the time! So good
Natasha Minocha says
Thank you so much Shaila!xx