How To Make Hummus From Scratch (The Best Homemade Hummus)

Learn how to make hummus from scratch with this complete guide. Hummus is Middle Eastern savory dip that needs no introduction. Homemade hummus is fresh and flavorful, you should never be buying from store anymore.

If you love hummus, try beet hummus, roasted red pepper hummus and chocolate hummus (aka dessert hummus).

Like I always say – homemade is THE BEST!

This protein-rich chickpea dip is not just healthy, it’s nutty, earthy, creamy, utterly delicious but super addictive as well! Almost everything can be dipped in it and eaten.

What is hummus?

A humble middle-eastern dip that has gained world wide popularity.  This protein-rich dip is one of the most satisfying sides for healthy snacking option.

Once you take a bite of it, you’ll be hooked! Nothing else will do.

Every time I make hummus at home, it’s made from scratch. Including prepping chickpeas, and making my own tahini.

You don’t have to be prepared well ahead to make your own homemade dip. If you forgot to soak dried chickpeas overnight, here’s an easy way to cook it. Use your instant pot to cook chickpeas (no soaking required).

I always, always have dried chickpeas in my pantry. So it’s convenient and works our cheap than using canned chickpeas.

Make your own tahini in only 10 minutes using 2 ingredients.

Ingredients you’ll need

Star of the dish is chickpeas!Other ingredients are– tahini, garlic, ground cumin, lemon juice, extra virgin olive oil and salt if needed!

Chickpeas –

You can use dried chickpeas(to make from scratch) or canned chickpeas. I highly recommend making your it from scratch.

Your dip is only as good as your chickpeas. That is one of the main reason I prefer to use dried chickpeas because the texture is slightly better. Best use good quality organic chickpeas(I always have it stocked in my pantry)

Tahini –

Authentic hummus recipe has tahini in it. It adds earthy, nutty taste to the dip.

And if you really don’t want to take trouble making tahini just for one recipe, I have a brilliant hack for you guys! Just add toasted sesame seeds along with rest of the ingredients into a blender.

Note- use powerful blender to get smooth consistency dip.

Garlic –

Garlic is MUST!

Use fresh garlic or roasted garlic. Roasted garlic adds wonderful strong flavors, that only make hummus even more delicious!

Lemon Juice –

Adjust quantity of lemon juice as per taste preference. Lemon juice adds a hint of tang to it that makes it taste delicious!

Ground Cumin –

Though cumin powder is not most commonly used in this dip, trust me ground cumin adds wonderful layer of flavor to hummus. It’s also one of the main ingredients in Middle Eastern Cuisine.

Smoked Paprika –

Paprika really works in the dip! Adds a hint of heat without over powering it.

Salt –

Use in moderation and only if needed. Since I used dried chickpeas, there was not salt at all and I needed salt to season. Canned chickpeas may be salted and you might have to taste before adding any salt.

Extra Virgin Olive Oil –

Helps in creaming chickpeas into a not too thick, not too thin, but right consistency. Plus the flavors of it in hummus is…amazing!

Cold Water (or) Ice Cubes –

You need liquids to help blend chickpeas into smooth, creamy dip. A tip to make super creamy and smooth dip is by adding little cold water or even ice cubes while blending chickpeas.

Garnish –

A blob of plain hummus isn’t super exciting to look at. It needs a generous drizzle EVOO over it and some smoked paprika or sumac. A hint of fresh cilantro sprinkled adds a contract color to it making it look fresh and beautiful!

How to make hummus?

I use instant pot to cook chickpeas which takes about 20-30 minutes max for chickpeas.

Once chickpeas are cooked, leave it in hot water for few minutes, then rub it with hands. All skins will come off and float on the top. Skim the skin and use cooked, de-skinned chickpeas in hummus recipe.

• Puree cooked chickpeas and garlic in a blender or food processor until it’s smooth. I skipped this step in the video, but do try not to skip. It makes hummus texture better.
• Add all liquids – tahini, lemon juice, ice cubes or cold water and extra virgin olive oil. Blend until everything comes together.
• Add seasoning – salt, ground cumin, and smoked paprika. Blend.
• Taste and season accordingly. If it needs more salt or lemon juice or ground cumin, do add as required.
• Garnish and serve with pita bread, vegetables or even chips.

Why take the trouble to make hummus from scratch over store bought hummus

Homemade always scores! Always!

• Have you tasted the dip from store bought jars? Those are so thick, and so oily. There is no creaminess that it should have and almost lacks the taste.
• No I’m not saying all supermarket dips are bad. There are some really good, organically made, delicious tasting dips out there! And I do find myself picking a box of those dips at times!
• Whereas homemade hummus is so fresh, full of flavors and so creamy, you’ll love it instantly!

Tips for extra smooth creamy homemade hummus

1. The texture is definitely better with dried-chickpeas-soaked-overnight-and-boiled. If you are going to go for canned chickpeas, puree it a few extra minutes to try to get to smoother, creamier texture.
2. For extra smooth dip,  remove skin off chickpeas. I know peeling chickpea skin off can be a daunting task. Imagine peeling skin of every single grain of chickpea – HORRIFYING! No more! But wait… I got a secret tip for easy removal off skin. Simply soak cooked chickpeas in hot water for few minutes and then gently rub in your hands. All the peel will float on top, skim and discard the skin and voila you have chickpeas without skin ready.
3. You can proceed without removing skin off cooked chickpeas. It really doesn’t affect the taste but definitely gives better texture. There is a difference for sure. If you want smooth, creamy texture, definitely de-skin cooked chickpeas.
4. Use cold water or ice cubes – while blending the chickpeas. Smoothing out hummus on a plate or bowl so easy. Ice cubes or cold water makes it little fluffier and creamier. Super creamy !
5. Blender – Of-course you can use your food processor to make hummus. But I believe blender makes super creamy and smooth hummus.
6. Extra Few Minutes – Give it a few extra minutes after you see everything blend into paste. This will make it smoother and creamier.
7. Make It Loose – Make the dip a little bit loose than you would want.  Softer dip will firm up as it cools. Making it loose won’t make it super thick as it cools.

FAQS

OTHER DIPS/SAUCES TO TRY –

Homemade Schezwan Sauce

Boom Boom Sauce

Instant Pot Cranberry Sauce

Habanero Hot Sauce

Chimichurri Sauce

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