Published May 22, 2020.This post may contain affiliate links. Please read my disclosure policy.
Once you try this easy to make homemade hummus recipe from scratch, you will never buy it from the store again.
I’m a sucker for a good dip so whether we’ve got guests over or I’m just watching a game, I’ll either have a beer cheese dip or even a smoked salmon dip always at my side.
What is Hummus
Hummus is a delicious chickpea-based dip that originated in the Middle East region during the 13th century. This classic recipe is featured across menus at restaurants across the world and of course can be found at your local grocery store.
As I always say, there is no substitute for homemade anything, and even something home-cooked as simple as this hummus recipe is far superior to anything you’re going to buy pre-made. Here are the ingredients needed to make this recipe:
- Chickpeas – also known as garbanzo beans, grow on a small plant are usually dried or canned before being sold. You can use either version to make a hummus recipe.
- Tahini – This finely ground sesame seed paste is a staple in this dip.
- Garlic – While some use raw garlic in this dip, I believe roasted garlic takes it over the top.
- Lemon Juice – The acid will help cut the strong tahini and chickpea flavors.
- Olive Oil – Extra virgin olive oil will add some much-needed fat to this recipe.
- Salt – I always prefer to use coarse sea salt but you can use whatever you feel comfortable using.
- Cayenne – While it is classic to finish off hummus, or hummous, with cayenne feel free to skip if it’s too spicy for you.
How to Make Hummus
Follow these easy steps to making this delicious dip (print the recipe below):
- Submerge some dried chickpeas in cold water and let them sit overnight. I like for the water to cover the chickpeas by at least 4 inches.
- Drain the chickpeas and transfer to a pot and add in cold water until it is covering the garbanzo beans by about 2 inches.
- Bring them to a boil over high heat and then simmer for 30-40 minutes over low heat or until tender.
- Drain the cooked garbanzo beans and transfer to a pot or bowl and cover them with cold water.
- Place your hands into the pot or bowl and move the chickpeas around, irritating them so that the outside shell falls off (see the video). Scoop up the shells using a hands trainer and remove. While this step is not necessary will make your hummus so much creamier and delicious.
- Drain the chickpeas and set aside. if you are using canned chickpeas, all you need to do is drain them and they are ready to use.
- While the chickpeas are cooking, add some garlic cloves and extra virgin olive oil to a small size saucepot and cook over low heat for 30-40 minutes or until soft and very browned. Yes, there will be plenty of leftover roasted garlic and roasted garlic olive oil to use in other recipes.
- Drain the roasted garlic from the olive oil.
- Add the chickpeas to a food processor and pulse on high speed until it becomes a very thick paste.
- Next, add in the tahini, lemon juice, roasted garlic cloves, and salt and process at low speed while drizzling in some roasted garlic olive oil until very smooth. This will take about 2-4 minutes.
- Serve with olive oil, cayenne, and chopped parsley
Variations
There are several different variations of hummus that you can make and all you really do, is add in the extra main ingredients while food processing the hummus to alter the flavors. Here are some of those variations:
- Roasted Red Pepper
- Avocado
- Roasted Garlic
- Pine Nut
- Beet
- Pea
- Bean
What to Serve It With
Hummus is usually served alongside other small dishes and main entrees. I personally enjoy eating hummus with some warm pita, but this is a dip meant for dippers so here are some options:
- Pita Chips
- Pretzels
- Bell Peppers
- Carrots
- Celery
- Cauliflower
- Cucumbers
Make-Ahead and Storage
Make-Ahead: You can make this recipe up to 2 days ahead of time, simply keep cool and covered before serving.
How to Store: Keep covered and in the refrigerator for 6-7 days. This will not freeze well.
chef notes + tips
- You can absolutely skip the soaking and cooking of the dried chickpeas for canned and drained garbanzo beans.
- Substitute the olive oil in the recipe for some water if you are looking for it to be on the healthier side.
- To make roasted garlic, cook 1 ½ cups of garlic cloves in 2 cups of extra virgin olive oil over low heat for 30-40 minutes or until soft and very browned.
- You may need to adjust the flavor with more tahini, lemon juice, or salt.
More Amazing Appetizer Recipes
- Gnudi
- Chicken Nachos
- Buffalo Wings
- Arancini
- Ceviche
Be sure to follow me onFacebook,YouTube,Instagram,andPinterest,and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
Video
Save
Easy Homemade Hummus Recipe from Scratch
5 from 33 votes
Once you try this easy to make homemade hummus recipe from scratch, you will never buy it from the store again, it's that delicious!
Servings: 12
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Equipment
food processor
Ingredients
- 4 ½ cups of cooked dried chickpeas or 4 1/2 cups canned – see notes
- ½ cup tahini
- juice of 1 lemon
- 1/3 cup roasted garlic
- ¼ cup roasted garlic olive oil – see notes on how to make
- sea salt and cayenne pepper to taste
Instructions
Add the chickpeas to a food processor and pulse on high speed until it forms a thick paste
Next, add in the tahini, lemon juice, garlic, and salt and process over low speed for 2-4 minutes while drizzling in the roasted garlic olive oil until very smooth.
Serve with on a plate with a drizzle of olive oil, cayenne, and optional chopped parsley.
Notes
Chef Notes:
- Submerge some dried chickpeas in cold water and let them sit overnight. I like for the water to cover the chickpeas by at least 4 inches. Drain the chickpeas and transfer to a pot and add in cold water until it is covering the garbanzo beans by about 2 inches. Also add in 1 teaspoon of baking soda. Bring them to a boil over high heat and then simmer for 30-40 minutes over low heat or until tender. Drain the cooked garbanzo beans and transfer to a pot or bowl and cover them with cold water.
- Place your hands into the pot or bowl and move the chickpeas around, irritating them so that the outside shell falls off. Scoop up the shells using a hands trainer and remove. While this step is not necessary will make your hummus so much creamier and delicious. Drain the chickpeas and set aside. if you are using canned chickpeas, all you need to do is drain them and they are ready to use.
- Make-Ahead: You can make this recipe up to 2 days ahead of time, simply keep cool and covered before serving.
- How to Store: Keep covered and in the refrigerator for 6-7 days. This will not freeze well.
- You can absolutely skip the soaking and cooking of the dried chickpeas for canned and drained garbanzo beans.
- Substitute the olive oil in the recipe for some water if you are looking for it to be on the healthier side.
- To make roasted garlic, cook 1 ½ cups of garlic cloves in 2 cups of extra virgin olive oil over low heat for 30-40 minutes or until soft and very browned.
- You may need to adjust the flavor with more tahini, lemon juice, or salt.
Nutrition
Calories: 378kcalCarbohydrates: 49gProtein: 16gFat: 14gSaturated Fat: 2gSodium: 22mgPotassium: 717mgFiber: 14gSugar: 8gVitamin A: 57IUVitamin C: 5mgCalcium: 100mgIron: 5mg
Course: Appetizer
Cuisine: Indian
Author: Chef Billy Parisi
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62 comments
- Sophie
Délicieux, décadent. Le meilleur humus que j’ai goûté et c’est moi qui l’a fait.
Merci!- Reply
- Kathy Pepe
Made multiple times, very easy and tasty
- Reply
- Kathy Pepe
Tasty! I made it with falafel.
- Reply
- Becky Grissom
The best hummus ever !!!
- Reply
- Sherrie
This was delicious, I cut the recipe in half as I didn’t need that much, it was a trial run to see if I liked it, nope, I LOVED it, thank you so much, it was my first time making hummus.
- Reply
- Chef Billy Parisi
Appreciate you trying this!
- Reply
- Mary
The best hummus I’ve ever had! Thank you for the recipe.
- Reply
- Chef Billy Parisi
Thank you!
- Reply
- Rob
Great recipe, I drop 2 icecubes in the hummus at the end and mix for 30 seconds. Makes it super smooth!
See Also{Sweet} Noodle Kugel Recipe - Belly FullKosher Recipes For Shabbat: Shabbat and Passover Dinner RecipesMango Chicken Salad Recipe with Homemade DressingMelania's Vanillekipferl Recipe – Austrian Vanilla Crescent Cookies- Reply
- Chef Billy Parisi
thank you!
- Reply
- Diane Champoux
Not yet but I will very soon I want to impress my friends. Joke I will give you full credit Chef. Thank you for the wonderful recipes!
- Reply
- Chef Billy Parisi
ha ha….thank you!
- Reply
- Scott Williams
This was my first test of a Billy Parisi recipe. It was excellent. Smooth and full of flavor. Way better than the store bought. Now I need to figure out how to scale this up more because I love to eat a lot of hummus as a snack.
- Reply
- Gale
The best I’ve ever had. His technique using the roasted garlic changes ordinary to extraordinary. The garlic leaves no bitter aftertaste. I also prepared this from scratch cooking the garbanzos instead of from canned.
- Reply
love it!
- Reply
- Cindy
My family loves hummus and I have been using a different recipe. I thought I would try this one and I have to say it is a new family favorite. The added benefit is having the garlic oil left over to use in other dishes. Thank you Chef!
- Reply
my pleasure!
- Reply
- Deirdre Laus
Excellent recipe, Thank you. Delicious.
- Reply
- Sherrye West Beaudoin
Delicious hummus! I love the flavor in this recipe.
- Reply
so good!!
- Reply
- Darah C.
I’m a lover of hummus, and I have to say this recipe is Amazingly delicious. I used canned organic garbanzo beans and tediously took all the casings off each bean so my hummus would be as creamy as possible. I did not sway from the recipe, it was delicious and a hit with the whole family. I really can’t think of making any alterations to the recipe, it’s spot on perfect.
- Reply
thank you so kindly!!
- Reply
- Cari
This Turns out perfect. The roasted garlic and garlic oil makes this my new favorite hummus recipe. I’m even doing the dry beans now instead of canned. Winner, Chef Billy!
- Reply
Love it!
- Reply
- Remedios Santos
The best!
- Reply
- Karn
This is my go to dip, that get’s requested many times.
- Reply
- Dia
Love the flavor but took the shortcut and used canned chickpeas. Going to try it with dried and cook them myself the next time as they were very dry. Not the fault of the recipe.
- Reply
- Dia
Chef Billy – I made this for the second time today using dried chickpeas and cooking them. The result is a smooth and creamy hummus. It’s perfect! Thank you for posting the alternatives!!
- Reply
thanks for giving it a shot!!
- Reply
- Cindy
I have never made hummus with the roasted garlic and this recipe did not disappoint! It is soooo good! My family wants me to make it all the time. Thank you !
- Reply
Next level!
- Reply
- Raffaela Benson
Absolutely worth the steps! So delicious!!
- Reply
so good!!
- Reply
- Kenya Yopp
Easy, quick DELICIOUS!!!!!!! I always add tons more roasted garlic
- Reply
love it!
- Reply
- Cathy
Removing the shells from the chic peas makes all the difference. It comes out so light and fluffy. Combine that with the richness of the roasted garlic olive oil and it’s wonderful. So much better than the gritty hummus we have been accustomed to.
- Reply
so good!!
- Reply
- Melanie G.
This recipe was easy to follow. It’s the best I’ve ever had! I brought it to a BBQ with friends; and, it was the hit of the night!!
- Reply
Perfect!
- Reply
- Anita LaFranchi
Sooooo good! The hummus was more subtle than other versions, I will make no other versions. Bonus – you now have garlic olive oil for other recipes.
- Reply
thank you so kindly!!
- Reply
- Teresa
Amazing
- Reply
so good!!
- Reply
- Scott Williams
This was excellent, and having the garlic infused olive oil for salad dressing….OMG..
- Reply
thanks for giving it a shot!!
- Reply
- Diane
This is the first of your recipes that I tried. It is now my favorite go to hummus recipe. So easy and delicious.
- Reply
- Suzanne Alford
Wonderful stuff
- Reply
- Linda Fairham
This is my very first attempt at making Hummus. I was a little daunted by trying this from scratch, using dried chickpeas, but did it, with the help of your video. The garlic olive oil was very tasty. It was all so good! I ended up with way more than I needed but was able to gift it out to my family and friends who loved it too. The next time I may try the canned version but have a feeling the end result won’t be as good, but it sounds like a great time saving trick. Thanks for this great recipe!
- Reply
- anne watson
I have again made this!!! I think it’s my fourth or fifth time since January 2022-tonight I made the hummus and I added roasted red pepper to it-absolutely delicious-my husband keeps asking me to make it!!
- Reply
- Deb Richard
I’ve made this many times. Love your recipe. Today a friend asked for “my” recipe. I sent her the link to your recipe and then I told her all the thinks I do extra or different. I didn’t even realize that I was doing this. I did start making it exactly. But I think that that is how cooking progress.
Thanks for your videos and all the good recipes.
Deb
- Reply
- Anne Watson
This hummus is so delicious-and I’m not even a hummus person-I am trying to use up stuff in my kitchen-I had a bag of dried chickpeas and fresh garlic-I started perusing Youtube and found your recipe-I’m so glad I did-Thank you so much for sharing!! I’m definitely going to make this over and over!!-
- Reply
- Sue Liller
1. I have bean skin obsession now
2. It made more than my 14 c food processor could handle and it overheated
3. Did batches, adjusted lemon juice, oil & salt as needed
4. I love this stuff
5. Thank you 😊- Reply
- Jessica K.
Hi! I made your Hummus and it turned out really good! I have no food processor so I used my blender. I had to add a little water as the chickpeas blended, as it was very thick. It still turned out nice and smooth. Thanks for an awesome recipe!
- Reply
- Jessica
What is the best kind of tahini to use in this? The tahini at my local market is much thicker than what you use in the video—like peanut butter. Should I thin it out, or should I look for tahini sauce instead of just tahini? Made this once using my tahini and the flavor of sesame was overwhelming.
- Reply
It will be fine, I’ve used both thick and thin but the flavor remains the same. Stir it first before using.
- Reply
- Linda Horton
Great recipe! Going to make it soon.
- Reply
- Betsy
If you make extra garlic olive oil what’s the best way to store it and how long does it stay good for?
- Reply
I keep it in the fridge, will last several weeks.
- Reply
- Stacey
Thank you Chef Billy. This was beyond what I have ever had before. Taking the time to make it from scratch is so rewarding when you taste the finished product. Creamy dreamy deliciousness.
- Reply
- Rehab
I love HUMMUS!❤👌
THANKS CHEF BILLY.
IT’S SO EASY!- Reply
- Deborah
I love Hummus and I put garlic in everything including fried eggs, and this recipe is very inviting. Look forward to serving it to my friends and for myself. Thanks for sharing this recipe with the people on Facebook and the internet. Deborah M.
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