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    Home » Homemade Hummus

    Homemade Hummus

    Published: Jan 7, 2022 · Modified: Jan 7, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe

    This homemade hummus recipe is silky smooth and flavorful. It only takes 5 ingredients and 5 minutes to make the best, restaurant-quality hummus at home.

    overhead view of a bowl of Homemade Hummus topped with olive oil, paprika and parsley surrounded by vegetables and pita bread

    I've mentioned before that the closing of my favorite restaurant has inspired me to create my favorite Mediterranean dishes (like this Greek salad) at home. This easy hummus recipe is smooth, flavorful and irresistibly creamy.

    It is the best hummus recipe you will ever make. I took my time and perfected the ratios of ingredients to create a homemade hummus that I like even better than my favorite restaurant. Plus it only takes five minutes and five ingredients to make!

    Hummus is a staple in our home, my kids will eat just about anything dipped in hummus (plus we love this hummus chicken) and it's a healthy and filling snack I'm happy to let them enjoy any time day or night.

    And nothing beats sitting at the table, snacking on pita and hummus before dinner is ready (namely these Greek meatballs and tzatziki)!

    a triangle of pita bread being dipped into a bowl of Homemade Hummus topped with olive oil, paprika and parsley

    Homemade Hummus Ingredients & Substitutions

    overhead view of the ingredients in this Homemade Hummus Recipe
    • Chickpeas. To make this Hummus recipe I used a 15 oz can of chickpeas, drained and rinsed. You can use 1 ¼ cup of cooked chickpeas if you like to prepare your own. White beans (northern beans) can also be used in place of chickpeas.
    • Tahini. I personally do not think there is a suitable substitution for tahini. It's part of the authentic flavor of this hummus recipe. You can grind your own sesame seeds in a Vitamix or food processor to make tahini if you have some on hand.
    • Olive Oil. Avocado or canola oil can be used in place of olive oil.
    • Lemon Juice. Fresh or bottled lemon juice both work well in this recipe.
    • Minced garlic. Freshly roasted garlic is an amazing substitution for jarred minced garlic. You can also substitute 1 teaspoon garlic powder for the 1 tablespoon of minced garlic.
    • Fine sea salt. use your favorite salt.
    • Ground cumin. you could use ground coriander in a pinch, but cumin is really the best.
    • Water. You can reserve some of the chickpea liquid from the can and use it in place of water, or substitute more oil for the water.
    a bowl of Homemade Hummus topped with olive oil, paprika and parsley

    How to Make Hummus

    You might never buy store-bought hummus again once you realize how easy it is to make homemade hummus! This recipe comes together in 5 minutes flat - and I always keep the ingredients to make it on hand for when the craving strikes.

    To begin, place the ingredients in the order listed in the recipe card into the container of a Vitamix (or another high-powered blender).

    photo showing How to Make Hummus in a blender - adding the ingredients before being blended

    Then blend, starting at low speed and increasing to high. Blend on high speed for about 60 seconds, or until the mixture is smooth.

    *If desired, add more water 1 TBS at a time to achieve your desired consistency. I find 2 TBS water creates perfectly smooth and creamy hummus.

    photo showing How to Make Hummus mixture after being blended

    Serve

    Serve immediately or store/chill to serve later. We like serving it with a drizzle of olive oil, a dash of smoked paprika and a sprinkle of chopped fresh parsley.

    Don't forget to make homemade naan or homemade pita bread to dip into the hummus.

    You can also use this hummus recipe to make hummus chicken!

    Store/freeze

    Store in an airtight container (preferably glass) in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. Thaw slowly in the refrigerator or on the counter - do not microwave.

    overhead view of a bowl of Homemade Hummus topped with olive oil, paprika and parsley surrounded by vegetables and pita bread

    Recipe FAQs

    Can you freeze hummus?

    Yes. Freeze hummus in an airtight glass container for up to 2 months. Thaw slowly in the refrigerator or on the counter - do not microwave.

    What can you eat hummus with?

    Eat it with raw veggies, homemade pita, homemade naan, pita chips, pretzels, etc.

    Is a hummus healthy?

    Yes, hummus is one of the healthiest dip recipes you can enjoy. It's low in calories and high in protein, fiber and nutrients.

    Is hummus better with or without tahini?

    For the most authentic flavor, tahini is a necessary ingredient and hummus tastes the best when it is used in the recipe.

    What can I use instead of tahini in hummus?

    Sunflower seed butter, almond butter, roasted sesame seeds (if you have a powerful blender), or you can simply omit the tahini.

    Which tahini is best for hummus?

    I prefer organic tahini made with one ingredient: sesame seeds like this Kevala Organic Tahini.

    How long does homemade hummus last?

    This homemade hummus recipe lasts for up to 2 weeks in the refrigerator and 2 months in the freezer.

    a triangle of pita bread being dipped into a bowl of Homemade Hummus topped with olive oil, paprika and parsley

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    The Best Homemade Hummus

    Homemade Hummus Recipe

    Laura
    This homemade hummus recipe is silky smooth and bursting with flavor. It only takes 5 ingredients and 5 minutes to make the best, restaurant-quality hummus at home.
    No ratings yet
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 5 mins
    Cook Time 0 mins
    Total Time 5 mins
    Course Appetizer, dip, Side Dish
    Cuisine Mediterranean
    Servings 8 servigns
    Calories 127 kcal

    Equipment

    • Vitamix blender
    • measuring spoons
    • measuring cups
    • spatula

    Ingredients
      

    • 15 oz can chickpeas drained and rinsed
    • ¼ cup tahini
    • 2 TBS olive oil
    • 3 ½ TBS lemon juice
    • 1 TBS minced garlic
    • 1 tsp fine sea salt
    • ½ tsp ground cumin
    • 2 TBS water*

    Instructions
     

    • Place ingredients in the order listed into the container of a Vitamix (or another high-powered blender).
    • Blend, starting at low speed and increasing to high. Blend on high speed for about 60 seconds, or until the mixture is smooth.
    • *If desired, add more water 1 TBS at a time to achieve your desired consistency. I find 2 TBS water creates the perfect smooth and creamy hummus.
    • Serve immediately or store/chill to serve later.

    Video

    Notes

    Ingredient substitutions

    • Chickpeas. To make this Hummus recipe I used a 15 oz can of chickpeas, drained and rinsed. You can use 1 ¼ cup of cooked chickpeas if you like to prepare your own. White beans (northern beans) can also be used in place of chickpeas.
    • Tahini. I personally do not think there is a suitable substitution for tahini. It's part of the authentic flavor of this hummus recipe. You can grind your own sesame seeds in a Vitamix or food processor to make tahini if you have some on hand.
    • Olive Oil. Avocado or canola oil can be used in place of olive oil.
    • Lemon Juice. Fresh or bottled lemon juice both work well in this recipe.
    • Minced garlic. Freshly roasted garlic is an amazing substitution for jarred minced garlic. You can also substitute 1 teaspoon garlic powder for the 1 tablespoon of minced garlic.
    • Fine sea salt. use your favorite salt.
    • Ground cumin. you could use ground coriander in a pinch, but cumin is really the best.
    • Water. You can reserve some of the chickpea liquid from the can and use it in place of water, or substitute more oil for the water.

    Serve

    Serve immediately or store/chill to serve later. We like serving it with a drizzle of olive oil, a dash of smoked paprika and a sprinkle of chopped fresh parsley.
    Don't forget to make homemade naan or homemade pita bread to dip into the hummus.
    You can also use this hummus recipe to make hummus chicken!

    Store/freeze

    Store in an airtight container (preferably glass) in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. Thaw slowly in the refrigerator or on the counter - do not microwave.

    Nutrition

    Serving: 0.25cupCalories: 127kcalCarbohydrates: 10gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 442mgPotassium: 128mgFiber: 3gSugar: 1gVitamin A: 15IUVitamin C: 4mgCalcium: 34mgIron: 1mg
    Tried this recipe?Let us know how it was!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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