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You will never go back to buying store-bought hummus after you make this homemade hummus from scratch in the comfort of your home. It is quick, delicious, creamy and easy to make.
Homemade Hummus From Scratch
Making hummus from scratch is very easy, thank goodness for quality canned chickpeas. Although authentic hummus recipe calls for dried chickpeas which will still require some time to cook, I used canned one for mine. I have always done, and I do this when I need to whip up a quick dip to accompany my meals, a quick snack or when entertaining.
Also, it can be made impromptu and that is what makes it one of the most delicious and sought-after dip. It is vegan, vegetarian, dairy and gluten-free.
When I am doing batch cooking, I sometimes cook chickpeas in my instant pot pressure cooker and store to use as at when needed for hummus or any other meals.
What Is Hummus
Hummus is an Arabic name for chickpea. According to Wikipedia, hummus is a middle eastern Mediterranean dip made from cooked chickpeas and tahini. These ingredients are then blended with lemon, olive oil, garlic, salt and pepper. You can use other types of beans to make it too.
Hummus is now so popular that you can find it anywhere and here in the UK, it is stocked in all shops, even the small ones too.Jump to Recipe
Every good hummus recipe would have these basic ingredients. Below are what you need to make your hummus
Chickpeas. Canned or soaked chickpeas. If you would be using dry chickpeas, soak it for about 2 hours before use or overnight. On the day of use, peel the soaked chickpeas as you would for canned one.
Tahini: sesame paste, this thang is so delicious
Lemon juice and lemon zest if you fancy for a lemony hummus
Other ingredients you may need to make hummus from scratch and for extra flavour
Chilli or cayenne pepper
Paprika, this is optional, but I never make my hummus without it.
Ice cold water
Olive oil to serve
Cumin: This is highly recommended, the flavour from it is amazing and you only need a little.
Do I Have To Peel The Chickpea
Now to what may seem as the tedious job in making your own hummus at home. Peeling the chickpea, as much as this sounds like hard work or an extra step, it is so easy to do and achievable. Almost therapeutic if you ask me.
This extra step is optional but recommended if you want to achieve a creamy hummus.
How To Make Hummus From Scratch
Oh, mine, I love this bit and it is the easiest bit too. In my case, I threw all the ingredients together (chickpea, garlic, salt, garlic, cumin, lemon juice and tahini) in the food processor and gave it a good whizz until creamy and smooth. Well, I said smooth, almost smooth. I guess its high time I replaced the blade of my trusted food processor.
How To Make Hummus Without Tahini
Traditional hummus calls for tahini (sesame paste) but I must admit that they are not easy to find. You can make your own if you can find the necessary ingredients. In the case where tahini is hard to find, completely omit it especially if you would be serving it to other people and you are not sure of their dietary needs. It is possible to make delicious homemade hummus without tahini. Simple!!Jump to Recipe
How to Make Tahini.
Tahini is very easy to make and it only requires 2 ingredients. Hulled sesame seed and any flavourless oil of choice then salt to taste. To 1 cup of sesame seeds, you will need between 2 to 3 tablespoons of oil.
First, you need to toast the sesame seeds on the stovetop (this step is optional but recommended for extra nutty flavour). Add the toasted sesame seed to a food processor or blender, blend to form crumbs then add oil to aid blending. Continue to blend until a smooth paste is formed. Add salt to taste
How Long Does Homemade Hummus Last
It is important that you store any leftover hummus in the fridge in an airtight container. It should keep between 3 and 4 days. I would be surprised if you still have it for that long except for when you keep them to use in meal preps.
Tips For Making The Best homemade Hummus From Scratch
If you are looking for how to make hummus healthy, omit the tahini and olive oil.
Peel chickpea for a creamy texture.
Substitute fresh garlic for roasted garlic.
How to Serve Hummus
You can serve as a dip or a side for an appetiser. The list is endless, but these are my go-to.
Serve with thin crisp cracker
Red bell pepper strips
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How To Make Hummus From Scratch
- Food Processor
- 440 g canned chickpeas 240g drained If you would be using dry chickpeas, soak it for about 2 hours before use or overnight. On the day of use, peel the soaked chickpeas as you would for canned one
- 2 Fresh garlic cloves
- 2 tbsp tahini
- Juice of 1 big lemon
- Salt to taste
- ½ tsp chili pepper
- ½ tsp cumin
- ½ tsp Paprika this is optional, but I never make my hummus without it.
- 2 tbsp Ice cold water
- Olive oil to serve
- Drain chickpeas and rinse. This next step is optional but recommended.
- Peel the chickpeas skin for a creamer hummus
- Add chickpeas, tahini, lemon juice, salt, pepper and cumin to a food processor or high-powered blender and blend until smooth. (Add iced cold water while blending for creamer texture)
- Check for seasoning and adjust accordingly.
- Transfer the blended hummus to a plate/bowl, drizzle over some olive oil and paprika. Use as desired. Store left over in the fridge covered for up to 3 days.
- If you are looking for how to make hummus healthy, omit the tahini and olive oil.
- Peel chickpea for a creamy texture.
- Substitute fresh garlic for roasted garlic.