Hummus Recipe - (2024)


Community Pick

Submitted by Charishma_Ramchandani

"This is a favourite of mine, I love to have it with FALAFEL! Hmmmm, yummmy!"


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photo by DianaEatingRichly Hummus Recipe - (4)

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Hummus Recipe - (11) Hummus Recipe - (12)

Ready In:


2 cups




  • 2 (10 ounce) cans garbanzo beans
  • 13 cup tahini (sesame seed paste)
  • 4 tablespoons lemon juice
  • 2 garlic cloves, pressed
  • 23 teaspoon ground cumin
  • 23 to taste salt and pepper



  • Drain beans and reserve the liquid when you do so.
  • Blend beans, along with the other ingredients and 1/4 cup of the liquid.
  • Process until the mixture is smooth.
  • Add liquid until the desired consistency is reached.
  • Adjust seasonings alongwith more cumin, lemon juice, salt and pepper.

Questions & Replies

Hummus Recipe - (13)

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  1. A variation of this recipe was passed down to me from my Lebanese-Canadian mother. Instead of thinning it out with water we use a good quality light extra virgin olive oil, it gives the hummus a smooth, creamier texture. I use 1 tablespoon of tahini to one can of chick peas otherwise the tahini flavour is too overpowering, and no cumin, just lots of lemon juice and minced garlic does the trick, and then garnish with a sprinkle of paprika and a sprig of parsley!

  2. I couldn't help but lick the inside of the food processor! I decided to make a few varieties by adding roasted red peppers to a batch and kalmata olives to another batch. Delicious! It is the perfect addition to making a home version of Whole Food's Athena Club wrap: Spread hummus on a spinach wrap, layer olives, feta cheese, tomatoes, roasted pepers, etc., wrap it up and enjoy.

    Jen Fon

  3. I changed one thing. I'm a sucker for garlic, so I put in a whole head, but I roasted it first. I sliced the garlic head in half, pour evoo into it, fit the top back onto the bottom, and the wrapped it in foil and put it in a 400 degree oven for an hour. It really enhances the flavour. The garlic comes out sweet and soft.


  4. Very good recipe; thanks! I would not suggest using the chickpea water though, as it has preservatives in it (a kind of salt one may not want to consume). I used a few tablespoons of yogurt instead (also makes it smooth and creamy), I increased the lemon juice, reduced the tahini and added a tablespoon of olive oil, more cumin and some chili powder. It was grand!

    Chef Paisley

  5. I made tahini but only used 1/4 cup and used two large cloves of garlic and the juice of a great big Costco lemon. Holy Garbanzo Beans!!! This stuff is goooooooood!!! Maybe I will cut down on the cumin next time. Thanks Charishma! It cost under $2.00 to make a blender full of this wonderful hummus! SA:)

    Secret Agent

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  1. I added a little more garlic than what was called for (I love garlic), and poured good quality olive oil over the top when done. Sometimes I also add a dash of paprika over the finished product for fun.


  2. Roasted garlic instead of plain; add 2-3 tblsps good quality olive oil.

    Jean #7

  3. A variation of this recipe was passed down to me from my Lebanese-Canadian mother. Instead of thinning it out with water we use a good quality light extra virgin olive oil, it gives the hummus a smooth, creamier texture. I use 1 tablespoon of tahini to one can of chick peas otherwise the tahini flavour is too overpowering, and no cumin, just lots of lemon juice and minced garlic does the trick, and then garnish with a sprinkle of paprika and a sprig of parsley!


  4. This is a solid hummus. I used a 19 oz can of chickpeas, which made approximately 2/3 of the recipe. I substituted 2 tsp minced garlic for the pressed cloves, and added 1/3 tsp sea salt and 1/4 tsp black pepper. Great by itself or spiced by adding paprika or cayenne. I made a hummus veggie pita wrap for lunch and it was delicious. Definitely a keeper, thanks!

    havent the slightest

  5. Came out perfect. Since this was my first time, I halved the recipe and it came out very well beyond my expectation. I added some Olive oil as a emulsifier, used Pressed toasted Sesame oil instead of Tahini. Will definitely make this again. Thanks for sharing.


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Hummus Recipe  - (2024)


What makes hummus taste better? ›

10 Ways to Make Store-Bought Hummus 10x Better
  1. Add salt, lemon juice, cumin, paprika, and cayenne to taste. ...
  2. Mix in another tablespoons of tahini. ...
  3. Fold in Greek yogurt. ...
  4. Stir in puréed or mashed roasted garlic. ...
  5. Add coarsely-mashed chickpeas. ...
  6. Toast za'atar and nuts in oil, then pour over top. ...
  7. Drizzle over herb oil.
Jul 16, 2018

Why is hummus so expensive? ›

Tight supplies have helped push U.S. retail prices higher. Chickpeas on U.S. grocery shelves jumped 12% from last year, nearly 17% higher than prior to the pandemic, according to the most recent NielsenIQ data. Hummus prices have increased 6.9% since 2019.

Why is homemade hummus not creamy? ›

You might need more tahini, garlic, lemon and/or salt and very likely more chickpea water. Add a bit of each as you need, the recipe explains. "Blitz the hummus until very smooth, a few minutes at least. Don't worry about the hummus being too loose; it will thicken as it sits."

Why do you put baking soda in hummus? ›

Garlic: Fresh garlic cloves are always superior to garlic powder, and it's especially true in homemade hummus! Baking soda: Adding baking soda to the chickpeas helps make the legume easier to digest, softer, and makes them easy to peel. Don't skip this ingredient!

What can I add to hummus to make it tastier? ›

Next, enhance the blank slate of flavor with a few squeezes of lemon juice, a sprinkling of garlic salt, a turn of freshly cracked pepper, a heavy-handed sprinkle of paprika, and a generous drizzle of your nicest olive oil. Bonus points if you have an herby olive oil on hand with a little color to it.

What can I add to hummus to add flavor? ›

You can blend with pesto, roasted red peppers, chipotle tabasco or even avocado or guacamole. Drizzle with pine nuts, olive oil, parsley or cilantro for a beautiful mediterranean style presentation.

Are there any negatives to eating hummus? ›

Hummus is fairly high in sodium, and some commercial formulas may be quite high in sodium. Sodium is a vital nutrient, but high sodium intake correlates with a higher risk of high blood pressure. Over time, this can increase the risk of developing heart disease.

Why not to eat Sabra hummus? ›

One ingredient used in Sabra, however, does carry some health concerns: potassium sorbate. This preservative has been linked to migraines and stomach issues, and a recent study published in the journal Toxicology in Vitro found the additive to damage immune-system-regulating white blood cells.

Is it okay to eat hummus every day? ›

While hummus is a very healthy snack option, it should not be consumed in large quantities.

Why put ice cubes in hummus? ›

Two elements you need for food that's meant to be fluffy and creamy are air and moisture. Ice cubes do both jobs by whipping air into the mixture while adding a touch more moisture to ensure ultra-creamy hummus.

Why is my homemade hummus tasteless? ›

You're Not Using Enough/The Right Tahini

The one ingredient that gives hummus its undeniable richness, depth of flavor, and subtle nuttiness is tahini. This means that the final product depends on the amount of tahini that you add and the brand of tahini that you're using.

Why does hummus need tahini? ›

Does hummus need tahini? You bet! In fact, tahini is one of hummus' main ingredients, along with chickpeas and olive oil. That's why our favorite dip can be so rich and delicious—in hummus, tahini adds smoothness to the texture, as well as a wide variety of vitamins and minerals.

What can I use instead of tahini in hummus? ›

If you feel adventurous, try replacing the tahini with an equal amount of peanut butter, sunflower seed butter, Greek yogurt, chopped roasted peppers, pitted olives, roasted beets, steamed sweet potato, avocado, or thawed frozen peas, to name just a few possibilities.

Are garbanzo beans the same as chickpeas? ›

The name chickpea comes from the Latin word cicer, referring to the plant family of legumes, Fabaceae. It is also known by its popular Spanish-derived name, the garbanzo bean. Kidney beans, black beans, lima beans, and peanuts are other familiar foods found in this legume family.

How long does hummus last in the fridge? ›

Store-bought hummus may have a longer shelf life than homemade, depending on how it is prepared. But both varieties should last up to 7 days in the refrigerator (for prepared hummus this applies once the container is opened). Like any food, hummus is perishable and is prone to spoilage.

Why does my homemade hummus taste bland? ›

As I'm sure you're aware, chickpeas don't have a lot of flavour to them, so they need some pretty punchy ingredients to make it what it is. Yes, adding things like cumin or paprika will make it more interesting, but at the end of the day, if there isn't enough salt and lemon (acid), it will taste bland and insipid.

How do you spice up bland hummus? ›

Give your Hummus a flavor pop by mixing in (or topping it with) fresh or roasted garlic, lemon juice, hot sauce, spices (try cumin, cayenne, paprika, za'atar, sumac, curry powder, etc.), Greek yogurt or labneh, fresh herbs, pesto, roasted red peppers, olives, romesco sauce, chipotle peppers, sun dried tomatoes, ...

What gives hummus its tangy flavor? ›

The recipes I've seen include both lemon juice as yogurt. I suppose the tangy flavor comes from the lemon. I've made hummus from scratch multiple times. The effervescent/fermented flavor you taste may be due to how long the restaurant soaked the chickpeas for.

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