The perfect Hummus Recipe –loaded up with creamy tahini, garlic, lemon and beautiful garden veggies. Adaptable, easy and can be made in 10 minutes.  Make this with canned chickpeas or dried chickpeas. Vegan, creamy and authentic! Video

How to make the BEST Hummus! This authentic hummus recipe is light and creamy and so easy to make! Use canned or dried chickpeas and serve it up with fresh garden veggies! #hummus #hummusrecipe

I know what you’re thinking. Your hummus is already perfect. 🙂 And guess what? It totally is!  That’s why, until now I’ve never posted a recipe for basic hummus on the blog, because I know how amazingly perfect your hummus already is!

We each have our own idea of what makes the best hummus – there are so many variables, so many preferences. It is very personal!

To me, the best hummus is ultra-creamy, loaded with tahini –I want to taste that tahini or I’m just not satisfied!  I like an extra kick of garlic, and I’m liberal with salt and lemon.  I love to finish it with flaky salt,  olive oil,  sumac and zaatar and then sprinkle the heck out of it with fresh herbs.

But this is what pleases my palate- the way I grew up eating it, so it speaks to me.

And I get it, your version may be totally different and that is OK. That’s the amazing thing about hummus. You can make it exactly how you like it. No rules here. EVER.

So I’m NOT going to try to change you, or your already perfect hummus today,  just present you with some ideas. 🙂

The BEST Hummus Recipe | 60-sec Video

 

Why make hummus from Scratch?

Store-bought hummus, even high-quality, organic brands, often contain highly refined seed oils (canola, soy, sunflower, safflower, etc.). These, when overly consumed can be highly inflammatory to the body. See for yourself – check the label. Most organic hummus is not made with just olive oil. When we consume these every once in a while it is probably fine, but when overly consumed (refined seed oils are in almost all processed foods, even organic, vegan ones!) can be highly inflammatory to the body. So that is why I try to make my own hummus most of the time. Do as you like. 😉

My Favorite Hummus Recipe

This hummus recipe (yes, of course, I’ll share my idea of “perfect hummus”) is also about how to make it pretty with a few catering tips on how to really bump up the flavor. Because I know you like that sort of thing. So take what you want from this and make it your own.

 

hummus ingredients

Basic Hummus Ingredients:

Here are the ingredients for basic authentic Hummus.  (See the recipe card for specific measurements)

The best hummus recipe, creamy and authentic!

 Ways to Elevate Hummus:

And here is what you can add to make your hummus spectacular! (just pick 1 or 2)

how to make homemade hummus

How to Make the BEST Hummus:

Here is a basic overview of how to make Creamy Authentic Hummus  (Detailed instructions are provided in the recipe box below!).

BLEND HUMMUS: Place lemon juice, garlic cloves, tahini paste olive oil and water in a food processor– whip this up until creamy. Then add the salt, pepper, cumin, chickpeas and blend until really really smooth. Add more cold water, a tablespoon at a time until it is the consistency you like and blend the heck out of this! Blend for at least a full minute or two!

PLATTER: Spoon the ultra-creamy hummus into a wide shallow bowl or onto a plate or platter, creating a “well” for the olive oil (or other sauces) with the back of your spoon.

Add your toppings: If using garden veggies, peel the carrots, prep other veggies, cutting all into small bite-sized “crudites”  and arrange like the photos, tucking into the hummus -0r just play around with this and do your own thing.

Drizzle with olive oil. Scatter with fresh herbs. Sprinkle with spices- sumac, zaatar or dukkah!

 

creamy hummus recipe

Remember to create that “well” for the olive oil!

authentic hummus recipe and how to serve hummus

Here below is my “basic” hummus garnish. Olive oil, sumac, zaatar and herbs. Simply served with pita bread.

the best hummus recipe

But more often I’ll often play with what I have on hand.

How to make Hummus and how to serve it! This hummus recipe is creamy, authentic, fast and easy! #hummus

Today it was these lovely farmers’ market veggies, cut into bite-sized pieces or crudites.

how to serve hummus

Just start tucking them it- perhaps find your own style. Play around with this- it is fun!

 

How to make Hummus! Truly, the BEST hummus recipe- creamy, authentic and so easy to make! Use canned or dried chickpeas & serve w/ veggies!

Sprinkle the hummus with fresh herbs, and zaatar spice. Serve with these crispy pita chips!

How to make Hummus! Truly, the BEST hummus recipe- creamy, authentic and so easy to make! Use canned or dried chickpeas & serve w/ veggies!

And there you have it. Creamy authentic hummus, made in about 10 minutes. So easy, so much fun. Such a beautiful way to serve up the bounty of veggies we have during the summer months! A delicious, healthy high-protein snack to have on hand.

xoxo

Sylvia

More Favorite Dip Recipes:

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
How to make Hummus! This authentic hummus recipe is light and creamy and so easy to make! Use canned or dried chickpeas and serve it up with fresh garden veggies! #hummus #hummusrecipe

Perfect Hummus

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 24 reviews
  • Author: Sylvia Fountaine| Feasting at Home
  • Prep Time: 10
  • Total Time: 10
  • Yield: 2 cups 1x
  • Category: appetizers, vegan, dip
  • Method: blended
  • Cuisine: Middle Eastern
  • Diet: Vegan

Description

How to make the BEST Hummus! This authentic hummus recipe is light and creamy and so easy to make! Use canned or dried chickpeas and serve it up with fresh garden veggies or a plethora of optional additions. Vegan, GF.


Ingredients

Units Scale

BASIC HUMMUS INGREDIENTS:

  • 1/4 cup lemon juice
  • 1/23/4 cup tahini paste (See notes. Make sure it tastes fresh, not bitter or rancid.)
  • 23 garlic cloves
  • 1/4 cup olive oil
  • 1/4 cup water, more to desired consistency
  • 1 teaspoon salt, more to taste
  • 1/4 teaspoon pepper (I love white pepper here, up to you)
  • 1 teaspoon cumin
  • 14-ounce can chickpeas, rinsed and drained (1/2 cup dried chickpeas, cooked- see notes)

Optional Additions: (Just pick one or two! keep it simple!) 


Instructions

BLEND HUMMUS: Place lemon juice, garlic cloves, tahini paste olive oil and water in a food processor– whip this up until creamy. Then add the salt, pepper, cumin, chickpeas and blend until really really smooth. Add more cold water, a tablespoon at a time until it is the consistency you like and blend the heck out of this! Blend for at least a full minute or two! Taste, adjust salt and lemon. Add any additions you like.

PLATTER: Spoon the ultra-creamy hummus into a wide shallow bowl or onto a plate or platter, creating a “well” for the olive oil (or other sauces) with the back of your spoon.

Add your toppings: If using garden veggies, peel the carrots, prep other veggies, cutting all into small bite-sized “crudites”  and arrange like the photos, tucking into the hummus -0r just play around with this and do your own thing.

Drizzle with olive oil. Scatter with fresh herbs. Sprinkle with spices.

Voila!


Notes

If using dried chickpeas, soak 1/2 cup chickpeas in cold water (for 8-24 hours), then cook them in salted water until 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!

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

 

Share this with the world!

Subscribe
to get recipes via email

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Comments

    1. 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.

  1. 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






  2. 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.






  3. 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!

  4. Excellent. I followed the recipe exactly and added 2 tsp olive juice. Perfect.
    Husband approved. The best hummus recipe yet. Thanks






  5. 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.






  6. 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.






  7. 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.🥰

  8. 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?

  9. 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?

    1. Hi there- I used a 14-ounce can of chickpeas here. ( About 1 1/2 cups cooked). Updated the recipe. 🙂

  10. 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






  11. 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.

  12. 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!

  13. 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?

    1. Some people add cashew butter, almond butter or even sunflower seed butter. Different flavor, but would still be good.

  14. 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 😀






  15. 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.






  16. 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!

    1. Possibly! Honestly, My hummus rarely lasts two days. I’ll do a test though and see with this one.

Our Latest Recipes