best hummus

Homemade hummus is very easy to make and it tastes much better than anything you can buy at the store. If you don’t have any tahini, a paste made from sesame seeds, you can try making it yourself (see our Easy Homemade Tahini Recipe) or leave it out. A chickpea purée without it is still quite delicious. Just add more olive oil. Another option is to use a natural unsweetened creamy peanut butter in its place. We love serving this with flatbread &#8212; here&#8217;s our easy flatbread recipe from scratch.

Easy Hummus (Better Than Store-Bought)

can chickpeas chickpeas

(60 ml) fresh lemon juice (1 large lemon)

(60 ml) well-stirred tahini, see our homemade tahini recipe

garlic clove, minced

(30 ml) extra-virgin olive oil,

cumin

Salt

(30 to 45 ml) water

paprika

Best hummus! Definitely take the note of adding more garlic though

Very good. I personally needed a little more liquid as I had to use a blender, but it came out great.   Thanks so much!

Love this simple recipe. I highly recommend doubling the amount of tahini - this is the core to great hummus and it adds so much more flavor! I followed the recipe to the tee the first time I made this and it was good. However, my second time I doubled the tahini and my family was raving about it.

Wow this was delicious and so easy to make!! I actually had all of these items on hand now that we’ve been home all the time &amp; have been craving hummus from our favorite restaurants. For us it was a perfect amount of lemon and we did add about 3 more cloves of roasted garlic because we love that flavor. Thanks also for the video how-to. Overall 5 stars!

Yummmmmmmay. I used avocado oil (that’s what I had) and didn’t remove the skins and it was so good. Bitter and tart in a such a good way and really fresh. Costs roughly 11 cents per ounce to make vs 16-24 cents to buy form Costco or 37-62 cents to buy from Sprouts... calculated because it’s so expensive, but I always buy it anyway lol

I discovered this recipe last fall and have now made it several times. It is magnificent, I only have a Ninja Blender and have altered the blending times in each step for about 15-45 seconds and have had great success (not enough space to have or store a food processor). The homemade Tahini sauce is spectacular. I use a grape seed oil for the tahini sauce and very good quality olive oil for the hummus. I love the fact I no longer have to buy pre-made hummus...it’s pricey and no idea what is really in it. This is a great recipe and fantastic to make ahead a couple of days if serving for company...cumin and paprika settle nicely. Many thanks for sharing this recipe.

I made your hummus and loved it. However, I didn’t have tahini. So I improvised and made a tahini substitute w/coconut cream, soy sauce , green verde sauce, lemon juice and voila! Soooo good!!

I have made this so many times. Since I do not have a food processor, I blend the tahini mixture in a bullet smoothy maker and do the chickpeas in a Ninja blender (and finish in the blender. Maybe not as perfectly smooth, but still good enough for us. I also double to recipe with great results. Recipe and instructions are just fantastic.

https://www.youtube.com/watch?v=EtU2f0qrGrY

How to make our easy hummus recipe with canned chickpeas, garlic, tahini and olive oil. With easy to follow recipe and video!

How to Make Hummus That's Better Than Store-Bought - Easy Hummus Recipe - Updated

This creamy hummus is super smooth, quick, easy, made with minimal ingredients and tastes so fresh and flavorful.

The Best Homemade Hummus

tahini

lemon juice

olive oil

garlic

salt

water

Drain and rinse chickpeas in or colander with water. Place chickpeas on a paper towel and dry off. Using another paper towel gently rub the chickpeas to help the skin fall over. I recommend removing the skin from at least half of the chickpeas to help with a creamy texture. It&#8217;s tedious but worth it.

To a food processor add chickpeas, tahini, lemon juice, olive oil, garlic cloves, cumin and salt. Blend for 2-3 minutes until the hummus is nice and creamy.

If your hummus seems too thick add a couple tablespoons of water to thin it out.

Serve immediately or store in an air tight container in the refrigerator for 4-5 days.

The dreamiest, creamiest hummus that will put store-bought hummus to shame! But first, make sure to stock up on Soom Tahini to achieve silky-smooth perfection.

Best Hummus Ever

garbanzo beans

garlic,

lemons,

½ tsp kosher salt +

Soom Premium Tahini

water,

½ tsp ground cumin

To serve: olive oil, freshly chopped parsley, paprika

Place the dried chickpeas in an air-tight glass container. Fill the vessel with at least 3 inches of cold water and 1 tsp baking soda. Leave on the counter or place in the fridge for at least 12 hours. It will make just over 1½ cups hydrated chickpeas.**

After soaking, place hydrated chickpeas in a pot with at least 2 inches of water. Add 1 tsp baking soda and bring to a boil. Once the water has boiled, reduce heat to a simmer. Skim the foam and discard.

After 10 minutes, check to see if the chickpeas are still fairly firm and that the skin has loosened. If so, drain the chickpeas, run under cool water and cool slightly. Begin peeling the chickpeas so that the skin comes off. Discard the skins. This ensures a perfectly smooth, creamy, and fluffy hummus.

After peeling the chickpeas, transfer back to the same pot. Fill the pot with at least 2 inches of fresh water. Cook the chickpeas for an additional 30-40 minutes. The mushier, the better.

Drain the chickpeas, rinse under cold water, and let the chickpeas cool. Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic, and salt. Process until the garlic is finely chopped. Allow the mixture to rest so the garlic flavor can mellow, about 10 minutes. Pour the mixture through a fine-mesh strainer and discard the garlic chunks. This step prevents the harsh taste of garlic from overpowering the hummus.

Add 1½  cup tahini to the food processor and blend until the mixture is thick and creamy. Make sure to stop and scrape down any tahini stuck to the sides and bottom of the processor as necessary. The tahini will seize up. Add ¼ cup ice-cold water at a time until reaching ¾ cup, blending until the mixture is super smooth, creamy, and pale. It should be on the thicker consistency, but feel free to add more ice-cold water 1 Tbsp at a time. Stir in ½ tsp ground cumin.

Add in cooled chickpeas and process, scraping down the sides of the processor as necessary. Taste and adjust as necessary.

To serve, scrape the hummus into a serving bowl or platter, and use a spoon to create a swoosh on top. Top with a drizzle of olive oil, fresh chopped parsley, and a pinch of paprika.

Leftover hummus keeps well in the refrigerator in an air-tight container for up to 5 days. When ready to eat leftover hummus, add in 1 Tbsp ice-cold water and a sprinkle of salt.

Try this smooth and creamy homemade hummus recipe with roasted garlic. 

Creamy Garlic Hummus

c. tahini

kosher salt

red pepper flakes

black pepper

c. olive oil,

Paprika,

parsley,

Kosher salt

Place chickpeas and 1 tsp baking soda in a large bowl and cover with water by at least an inch. Let soak overnight.&nbsp;

Preheat oven to 400°.&nbsp;Strain chickpeas and place in a large pot. Add remaining teaspoon of baking soda and cover with water by at least an inch again. Bring to a boil then cover and reduce heat. Let simmer until tender and falling apart, 1 hour. Skim foam off the top as necessary.&nbsp;&nbsp;

If using,&nbsp;roasted garlic: Cut the top off of the head of garlic. Drizzle with olive oil and season with salt and pepper. Wrap in foil and place in a shallow dish. Roast until golden and soft, 40 minutes. Let cool then remove garlic cloves.

Drain chickpeas and place in the bowl of a food processor. Add garlic (if using), lemon juice, tahini, cumin, salt, red pepper flakes, and pepper. Blend until smooth.&nbsp;

Very good recipe. Everyone loved it. If you use canned beans just boil them until they're soft and then remove the skins. Makes a creamy hummus without the hassle of using dry beans.

Super creamy! It's no Shaya hummus, but it's worth making.

https://streaming.hearstdigitalstudios.com/1d1711b4-464b-414d-9d4d-30ed7e1a0c77/video_rover_16x9_1080p_hd_1532977326_47451.mp4

Here's How To Make Hummus That's WAY Better Than Store-Bought

Looking for the best hummus ever? Jess' famous hummus recipe utilizes two techniques to make the creamiest, most delicious hummus you'll ever try. Perfect for pairing with pita chips or freshly chopped veggies!

Jess' Famous Hummus Recipe

chickpeas,

tsp baking soda

lemon juice, lemon

tsp kosher salt

tsp cumin

Room temp water (about ⅓ cup)

Place the chickpeas and baking soda in a pot and cover with water, about 2 inches. Bring the chickpeas to a boil and then turn down the heat to maintain a simmer for about 15-20 min. 

Drain the chickpeas into a colander and place them back into the pot and fill it with cold water. Using your hands, swish the water and chickpeas around to remove the skins.

Using a small sieve or your hands, remove the skins from the surface of the water. You will need to swish the water a few times to make sure you get the majority of the skins from the water. Once you feel you haver removed as many skins as you can, drain the chickpeas. Pick out any leftover skins. No need to get all of the skins! That will take you forever. Just get as many as you can.

Place the chickpeas, tahini, lemon juice, olive oil, kosher salt and cumin into the bowl of a food processor or high-speed blender.

Blend these ingredients while streaming in the water. I use about ⅓ of a cup but add as much water as necessary to get to your desired consistency.

Store in an air-tight container in the fridge for up to 1 week.

Tried it and absolutely loved the taste! I'm also not a fan of garlicky hummus and really enjoyed this version without it. The only issue I had was that it did turn out super creamy straight out of the blender, but when I stored it in the fridge it became quite hard an a lumpy. Maybe I need to try to add more water next time? Will definitely make this again. Thanks Jess for sharing with us!

I’ve made this twice already. It’s a fabulous recipe! I made a roasted garlic and red bell pepper hummus. I did some changes, based on my personal taste.  I only used a few tablespoons of the tahini paste, which I made my own paste.

I also cut off the top of a garlic bulb, drizzled it with olive oil and sea salt and roasted it in the oven on high heat. I put several cloves of roasted garlic in the recipe plus I roasted a small red bell pepper over the gas stove and scraped off the skin and discarded the seeds.

Yummo! It’s a keeper!

Top 5 best hummus recipes from across the web

The most viewed best hummus recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Hummus (Better Than Store-Boug...

The Best Homemade Hummus

Best Hummus Ever

Creamy Garlic Hummus

Jess' Famous Hummus Recipe

Top 5 best hummus recipes from across the web

The most viewed best hummus recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Hummus (Better Than Store-Boug...

The Best Homemade Hummus

Best Hummus Ever

Creamy Garlic Hummus

Jess' Famous Hummus Recipe

The most viewed best hummus recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine