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
The BEST HUMMUS EVER!
🙌🙌👍👌🙏
ALL YOUR RECIPES ARE THE BEST – I did not know how to cook before- NOW I look like a champion- Thank you
This is the BEST Eija, so happy to hear this!
Great hummus! Nearly identical to how I have always made it. I double the recipe usually, using 1 can organic chickpeas and 1 can organic white beans. I use the larger amount of tahini (so good) and I add a tablespoon or two of toasted sesame oil and some smoked paprika – brings out the smoky tahini flavor. I can’t count the number of people who have requested my recipe. Now, I just send them to your site b/c there is so much more here to offer, too.
Sounds really good Linda! I will have try those additions.
Ok, I’m a believer too! Best hummus I’ve ever made. I have skipped by this recipe many times thinking “looks like too much lemon, tahini, and water”. I don’t like things too lemon forward, tahini tastes bitter, and my daughter hates “slimy” hummus, like the store-bought tends to be. I was so wrong. Everything balances out. I can’t wait to make some of the variations! I knew I should just trust you since I love just about every recipe I’ve tried on your site!
So glad you gave it a try Marie! 😉
Made it nearly as pretty with all the colorful veggies. People could not get enough! I do give the beans a brisk rub in cold water to float the skins and remove them. I top the finished hummus with lemon zest, roasted garlic, fresh dill, parsley and cilantro and a good drizzle of extra virgin olive oil. No one I’ve made it for can eat store bought anymore. I send them all to you!
Love your finishing touches Terri! Thanks for sharing.
The most beautiful, creative dish – just gorgeous. Thanks for the inspiration.
Thanks Julie!
I love most of your recipes and this method is perfect – I used canned garbanzos and the cold water made a BIG difference in the texture. I may try your ice cube idea next time! Thank you for your creativity!
Thanks Elizabeth!
Question – do you know how many cups of chickpeas are in a typical can? It seems like 1 and 1/2 would be more than a can but less than two. Is that right? Looking forward to making this!
In a 15 ounce can, depending on the brand, it is 1 1/2 cups- sometimes a little less.
I haven’t made this yet although I’m sure it is delicious, but I just had to comment on the presentation. What a gorgeous picture and plating, it would almost be a shame to eat it. 😉
Ha, thanks Kat! We eat with our eyes as well as our taste buds.😍
hi,
will this recipe work in my blendtec blender?
db
Most likely though I haven’t used that brand of blender.
I no longer buy hummus — I make this recipe instead. It’s so easy! Tasty! I like having it in the fridge with cut up veggies for a quick healthful snack that provides protein and crunch.
Wonderful Marsha!
This is the only hummus recipe I make now! I tried quite a few recipes before finding this one and it is by far the best. Truly better than any store bought hummus I’ve had. I usually make the recipe without any additional add-ins, but a few times have roasted some red peppers to add and that’s been great too! Thank you for a perfect hummus recipe!
So happy to hear this Sara! Roasted pepper sounds great!
Wonderful hummus recipe! I tried another hummus recipe once and the taste was so terribly bland – this one is very flavoursome, and I do think the amount of Tahini you put makes all the difference. To add more texture and flavour, I did add a white onion to my mix as I was blending it, as well as some Moroccan mint, and that lifted up the flavour even more in my view. Thanks for yet another great recipe! 🙂
Sounds great Dina!
Super yummy and easy !!
How long does this stay good in fridge?
Thanks!
Stays fresh in a sealed container for about 4 days in the fridge.
Ok, when you say “Perfect Hummus,” you are not kidding! Hands down, the very best hummus to come out of my kitchen and I’ve tried many recipes. I’m in Minneapolis and we have a local company (Baba’s) that makes hummus based on their family recipe and it’s known for being very light, almost whipped, and so so creamy. Your recipe is even better! Thank you from the bottom of my heart for sharing your recipe. I will enjoy making and sharing the joy with family and friends. 🫶
Great to hear this Cindy! 🙂
This hummus is amazing! It’s the best hummus I’ve ever tried. My husband really liked it too. Thank you for another amazing recipe! This one will be a repeat. Does it freeze well?
It freezes perfectly! So glad you are enjoying.
Truly perfect! I made mine from chickpeas that I cooked and got rid of the “skins”. I added the preserved lemon (made it from your recipe). Happy times!
Yum with the preserved lemon! Glad you enjoyed.:)
I tried making hummus before and went back to buying it because it wasn’t very good. I’m so glad I gave homemade hummus another chance because this recipe is like a flavor bomb–it’s so good!!
Awesome to hear Lesli!
I have tried many hummus recipes. This one is the best by far. So delicious!
Great to hear Denise!
Awesome hummus recipe, great texture! The adaptions make hummus even more versatile!
Great to hear Marley!
OMG This is amazing and I thought I made a damn fine hummus before trying this recipe. We’re licking it out of the blender. Thx Sylvia
So happy you enjoyed this!
Please Oh Please do a recipe for Jalapeno Hummus. I’ve tried several recipes and I’m getting there with making my own but I’m curious what yours would be. Thanks for all the great vegan recips, btw!
Funny timing as I was just eating jalapeno hummus the other day and thinking the same thing Rick!
I have made hummus several times using various recipes and this is by far the best, I followed the guidance on using more tahini for winter, I also had high quality organic olive oil in the pantry for this and used 2 tsp of caper brine plus a sprinkling of paprika at the end. And the result was honestly out of this world. The whole portion got eaten by my Christmas guests before lunch. My friend, who is a hummus fiend and regularly pays enormous sums to local restaurants for takeaway hummus, said it was the best hummus he had ever tasted. Thank you for this wonderful recipe!
Awesome to hear!
I love this hummus recipe! It tastes like it came from Israel! My boyfriend loves it so much, I make it for him almost every week- and I double the recipe too😉
Awesome Anne- great to hear!
Really good recipe and I will use your suggestions for serving. I’m afraid I used to just put it out plainly, no toppings. Specially want to try with chimichurri. Thank you for all of your great recipes. I read you often but this my first comment.
Thanks Madonna! Chicmichurri would be great here!
I have made this a dozen times and I just love it. Great flavor.
Thanks, Barbara- glad you are enjoying this hummus recipe!