My chef’s perfected hummus recipe is ultra-creamy, flavorful, and tahini-forward, like the ones they serve in Middle Eastern restaurants. Video.
Growing up with an Egyptian father, hummus was like water—part of our everyday lives! When we started our vegetarian restaurant in the 90s, hummus was a staple on our menu as well as in our catering business.
The secret to delicious, authentic hummus… is its texture! We add extra tahini paste, just the right amount of garlic, with hint of spice and lemon.
As a chef, I’ve spent my whole life perfecting this hummus recipe, and I can’t wait for you to try it!
Why you’ll love Our Hummus
- The texture! We add extra tahini paste for an ultra-rich, creamy texture. You’ll typically find this at authentic Middle Eastern restaurants.
- The flavor- We add just enough garlic for that “bite” (but not overpowering) cumin, sumac and lemon.
- Fast and easy- no peeling of the chickpeas, and nothing complicated! Make it in 5 minutes.
- The toppings- we show you how to serve hummus like a pro!
Hummus Ingredients
- Chickpeas: Use organic canned chickpeas for fasted preparation, or if you have more time, use dried and cooked chickpeas for optimal flavor and texture. You can also sub any bean, like your favorite white bean!
- Tahini Paste: For creamy texture. Opt for fresh tahini paste to really bring out its earthy, toasty nutty flavor. Quality and freshness do matter here—tahini paste can go rancid quickly, so store it in the fridge!
- Lemon juice: Use fresh lemon juice, adding bright, tangy flavor!
- Fresh Garlic Clove: For punchy, pungent, garlicky flavor in the hummus dip.
- Spices: Ground cumin adds a savory, earthy flavor (or sub coriander). You will also need salt and pepper. (A little white pepper is a delicious option here, as well as sumac.)
- Extra virgin olive oil: A drizzle of high-quality olive oil to finish, really elevates this hummus!
- Optional: Serve with a sprinkling of za’atar, dukkah, or sumac, and fresh herbs.
How to Make Hummus
Step 1: Blend. Add lemon juice, garlic cloves, tahini paste, olive oil, and water to a food processor and whip until creamy.
Then add salt, pepper, cumin, and chickpeas. Blend until very smooth. Add more cold water, a tablespoon at a time, until you achieve your desired consistency.
Blend for a few minutes! Taste and adjust for salt and lemon. Add any additions you’d like.
Chill. It will thicken a bit as it chills.
Step 2: Platter. Spoon chilled hummus into a wide shallow bowl, plate, or platter, creating a “well” for the olive oil with the back of a spoon.
Step 3: Drizzle with olive oil and sprinkle with za’atar and fresh herbs.
Hummus Serving Suggestions
Hummus is a great vehicle for fresh veggies! Prep veggies by cutting them into bite-sized “crudites.” Tuck veggies into the hummus, getting creative with your display!
Make the well with the back of a spoon and add a drizzle of olive oil.
More ways to serve hummus!
- Serve hummus as a base for a salad. For example, smear hummus on a plate, then pile up a salad over the top! We love hummus paired with our Israeli Salad, Tabouli, Lentil salad, or our Greek Salad.
- Serve hummus in mini-shot glasses. In our catering business, we would place hummus in a mini shot glass and fill the top with veggies for an elegant passed appetizer!
- Serve hummus as part of a Mezze platter along with olives, tzatziki, baba ganoush, stuffed grape leaves, falafel and tabouli!
- Serve with toasted pita chips or pita bread to create a simple appetizer.
- Top hummus with sauteed mushrooms- create a well in the hummus and pile the mushrooms over top.
- Use as a sandwich spread or in wraps.
How to store Hummus
Hummus will keep up to 5 days in an airtight container in the refrigerator or can be frozen for up to 3 months.
Hummus Variations and Toppings
Here are some fun ideas and ingredients to get creative with hummus and make it spectacular!
- Preserved lemons (1-2 tablespoons blended in)
- Smoked Paprika (1/2 teaspoon for smoky flavor)
- Za’atar, sumac, or dukkah, sprinkled over the top or blended in
- Zhoug, as a garnish or blended in (1-2 tablespoons)
- Gremolata, as a garnish or blended in ( 1-2 tablespoons)
- Harissa paste, as a garnish or blended in (1-2 tablespoons)
- Roasted garlic for creamy garlic hummus, blended in, or whole cloves on top.
- Red Pepper Hummus– use jarred roasted red bell peppers, blended in!
- Roasted Beet Hummus– blended in for bright pink hummus!
- Yogurt or labneh (1-2 tablespoons blended in) for extra creamy hummus!
- Tender herbs: fresh parsley, mint, dill, basil, tarragon, cilantro (sprinkled over top or blended in)
- Toasted pinenuts, as a garnish on top
- Sun-dried tomatoes, blended in to make sundried tomato humus.
- Spicy Jalapeno, Cilantro and Lime Hummus– add fresh cilantro and jalapeno with lime instead of lemon.
Chef’s Tips
- Add ice cubes to the food processor: In lieu of water, try adding ice cubes. The cold temperature forgoes the need to chill the hummus and gives the hummus an incredible texture!
- Blend for longer: Blend for 4-5 minutes for the best texture!
FAQs
Soak chickpeas for 12 hours then drain and rinse. Add to a pot, cover with a few inches of salted water. Bring to a boil, reduce heat, cover, and cook at a simmer for 90 minutes to 2 hours, until tender.
Instant Pot (no soak): Rinse and drain chickpeas, add to pot and cover with 1 inch of water, and add salt. Pressure cook on high pressure for 50 minutes, followed by a 15-minute natural pressure release.
No, this is not necessary. However, for an exceptionally silky texture, you can peel chickpeas in just 10 minutes. Simply place the chickpeas in a bowl of water and rub them with your fingers. The skins should float to the top.
If you don’t have a food processor, a high-speed blender also works. Just make sure to blend for 4-5 minutes to get that ultra-creamy consistency.
Hummus is packed with plant-based protein. It’s also rich in fiber, which promotes digestive health and can help regulate blood sugar levels. The main ingredients in hummus, such as chickpeas, tahini, and olive oil, provide essential nutrients, including iron, copper, and heart-healthy fats.
Yes, you can freeze hummus in an airtight container for up to 3 months. Leave extra room, as it will expand.
And there you have it, my creamy authentic hummus recipe, made in about 10 minutes. It is a staple in my kitchen, and I usually make a double batch. Love it? Please rate it for us! ⭐️
xoxo
More Favorite Dip Recipes
- Whipped Feta Dip
- French Onion Dip
- Authentic Baba Ganoush
- Smokey Harissa Red Pepper Dip
- Muhammara Dip
- Epic Tzatziki
- Killer Guac
Watch how to make my Hummus!
Hummus Recipe
- Prep Time: 10
- Total Time: 10
- Yield: 2 cups
- Category: appetizers, vegan, dip
- Method: blended
- Cuisine: Middle Eastern
- Diet: Vegan
Description
My chef’s perfected hummus recipe is ultra-creamy, flavorful, and tahini-forward, like the ones they serve in Middle Eastern restaurants. Video.
Ingredients
- 1/4 cup lemon juice
- 1/2 –3/4 cup tahini paste (See notes. Make sure it tastes fresh, not bitter or rancid.)
- 2–3 garlic cloves
- 1/4 cup olive oil
- 1/4 cup ice cold water, more to the desired consistency
- 1 teaspoon salt, more to taste
- 1/4 teaspoon pepper (I love white pepper here, up to you)
- 1 teaspoon ground cumin
- 1 1/2 cups cooked chickpeas (canned: rinse and drain)
Instructions
- Place lemon juice, garlic cloves, tahini paste,olive oil and water in a food processor, and whip this up until creamy.
- Add the salt, pepper, cumin, chickpeas and blend until really smooth. Add more cold water, a tablespoon at a time, until it is the consistency you like, and blend for 3 more minutes.
- Taste and adjust salt and lemon. Add any optional additions you like.
- To serve, spoon the hummus into a wide, shallow bowl or onto a plate or platter, using the back of your spoon to create a “well” for the olive oil (or other sauces). Drizzle with olive oil and sprinkle with Za’atar.
Notes
If using dried chickpeas, soak 1/2 cup chickpeas in cold water (for 8-24 hours), then cook them in salted water until extra tender. Cool, then follow instructions. I always make a double batch if going with dried chickpeas and cook these ahead.
Tahini Paste. In winter I use 3/4 cup tahini for a richer, creamier version. In summer, I use a 1/2 cup. Most recipes out there call for a 1/4 cup- do as you like. I prefer hummus that is “heavier” on the tahini, because I love the taste of it and this is how I grew up eating it. Truly authentic. If you go with a 1/4 cup tahini- you will most likely need less garlic and less water. Taste as you go. 🙂
A TIP on Sauces: Sometimes like in the photos above, I’ll “loosen up” a sauce (like harissa paste, gremolata, or zhoug, etc) by adding extra olive oil to it. Then I’ll put it in a squeezy bottle and drizzle it around the hummus. An extra burst of flavor!
Optional Additions: See post body for creative ideas.
Nutrition
- Serving Size: ¼ cup
- Calories: 198
- Sugar: 1.6 g
- Sodium: 376.4 mg
- Fat: 15.9 g
- Saturated Fat: 2.2 g
- Carbohydrates: 11.5 g
- Fiber: 3.5 g
- Protein: 4.9 g
- Cholesterol: 0 mg
Try some aquafaba in your hummus.Makes it really light and smooths it out:)
I’ve heard that! It makes sense- I just feel weird about consuming the liquid out of a can for some reason, but I will make a point of trying.
I made this last night. It was fabulous. So rich and creamy. I used dry chickpea’s, for the first time. I normally use store bought. I won’t do that again. Very good recipe
Great to hear Helene!
I made this recipe using dried chickpeas and all of the ingredients on your recipe. I added a number of those ingredients you listed. I was fortunate to have homemade preserved lemons, za’atar, smoked sun dried tomatoes, and it came out very creamy.
Sounds delicious Helene!
I’ve been on the internet for 30 years and that picture of your hummus is one of thee most beautiful food photographs I’ve ever seen – definitely the best picture for a hummus recipe!
I love the variety of recipes you have and all the gorgeous food photos. Thank you so much!
thanks so much Liv!
Excellent. I followed the recipe exactly and added 2 tsp olive juice. Perfect.
Husband approved. The best hummus recipe yet. Thanks
Awesome Amanda!
I love hummus. A Lebanese friend of mine told me that her mom always heats the chickpeas from the can for about 20 minutes on low flame before making hummus. Lots of the annoying skins float to the top and are easily removed. I drain the chickpeas, reserving the liquid for soups and add the hot chick peas to the food processor then add tons of lemon and water for consistency. Starting with hot chickpeas makes such a difference.
I’ll have to try this Judy!
Most beautiful hummus recipe. Thank you (big time) for mentioning in the recipe, to check the tahini isn’t bitter. Mine was, and I don’t believe I would have thought to check that. Love these info tidbits. They’re so key.
Thanks Elena- Glad the tip helped!
I love hummus and make it regularly. I use the aquafaba from the tinned chickpeas, and whip it, and only use olive oil to drizzle on top. It’s lighter and really delicious.🥰
sounds tasty!
Hello, I recently heard that if you cooked the canned chickpeas in boiling water for 15 minutes it removes the outer skins that can cause stomach upset and in turn results in a very smooth hummus. What are your thoughts on this?
Yes, you can do this Lori- feel free!
Beautiful website. Gorgeous pics.
Quantities of tahini and lemon juice suggest using a large can (28 oz ) of prepared chickpeas. However, the amount of dried needed suggests a can in your recipe means 15-16 oz?
Hi there- I used a 14-ounce can of chickpeas here. ( About 1 1/2 cups cooked). Updated the recipe. 🙂
This is the best hummus I’ve made. Thanks so much for sharing. Can’t wait to try your other recipes.
Yay Suzie! Glad you enjoyed it!
Wonderful! The food styling on this blog is the bomb!
Awww, thanks so much Lisa!
Fantastic Recipe.
Thanks Lauren! Gald you enjoyed!
Love this recipe. Totally improves my hummus game by processing longer. Super smooth!
I made a huge pot of Spanish chick pea soup for a Three Kings party that got canceled. I’ve made hummus and Sylvia’s homemade pita three times and my kids can’t get enough of it. Thanks, Sylvia
Learned much from the article, and tried it for children and grands, Beside tasting amazing, the presentation was SPECTACULAR. Will certainly now be on my recipe repertoire. Thank you.
All of the chickpea recipes look amazing! Can’t wait to try them all but I will start with the hummus this weekend as I have all ingredients on hand. I used to make my own but have been lazy and just buying it at the store. Definitely not as good so thanks for the push with your beautiful photos!
What a beautiful presentation!
Hi!
Just found your website and LOVE IT! My son loves hummus but has a sesame allergy. What do you recommend to use instead of tahini?
Some people add cashew butter, almond butter or even sunflower seed butter. Different flavor, but would still be good.
Love this hummus recipe, so much better than my other one! The other additions with recipes are amazing too, so far I’ve tried the dukkah and the gremolata and they’re both hands down delicious!!! I’m getting obsessed 😀
Thanks so much Amanda, really appreciate your comments. Thanks for being here!
Best hummus I’ve ever made. My husband said he could drink it with a straw! Lol
We had it with your pitas (amazingly good!), Your grilled Shawarma (also great) and your Tabouleh (OMG. Soooooo much work! Next time maybe you can swing by with some YOU made?! Haha). A very tasty dinner! Thanks for more great recipes.
😂 Yes, sounds like you were very busy. Glad you liked!
The Best hummus I’ve ever had.
Best hummus ever. And we make a lot of hummus.
Hi Sylvia, I haven’t tried your recipe yet, but the hummus recipe I’ve been making for years is very similar, so I’m wondering if you could shed some light on an issue I have. I find the hummus has a nice, creamy texture the first day or two, but it quickly dries out and gets very thick and pasty. The stuff from the store stays beautifully textured. What gives? Do they just use a whole lot more oil than I’m willing to? Thanks!
Possibly! Honestly, My hummus rarely lasts two days. I’ll do a test though and see with this one.
Thank you!
This is so beautiful! Where can I get that bowl?
I can’t remember where I found it!