Hummus is rich, creamy, and full of flavor. Grab some crispy pita chips and dig in!
The Best Hummus Recipe
Before visiting the Middle East (and eating all the food), I never thought much about hummus. It wasn’t my go-to dip (I’m a salsa person!), so why bother making it?
That trip changed everything. I became obsessed—ordering hummus every chance I got. Even for breakfast. Yes, really!
The flavor and texture were on a whole different level from anything I’d had in the States. So for months, I’ve been on a mission to recreate it. After countless failed attempts, Adeena Sussman’s recipe was the one—just like the hummus I fell for in the Middle East.
I’m sharing a tweaked version (using canned chickpeas) and making my case for a blender over a food processor. Thanks, Adeena, for the hummus of my dreams! 😊
Quick Tip
What Is Hummus? Hummus is a creamy blend of chickpeas, tahini, lemon, and garlic. Loved worldwide, it’s tasty, affordable, and easy to make.
Ingredients
- Chickpeas: Canned chickpeas make it so easy. For extra smooth hummus, use a strong blender.
- Garlic: Fresh garlic gives a bold flavor. Slicing it helps it blend better.
- Tahini: More on this ingredient below!
- Lemon Juice: Fresh lemon juice makes this hummus bright and fresh.
- Salt and Pepper: Start with a little and add more after blending if needed.
- Olive Oil: Drizzle on top for a rich, smooth finish.
- Paprika: Adds color and extra flavor. Smoked paprika gives a deeper flavor.
- Pita Chips or Veggies: Serve with crispy pita chips or fresh veggies for dipping.
How To Top Off Hummus
Spoon hummus onto a plate and use the back of a spoon to make swirls. Drizzle olive oil—it’ll pool in the swirls—then sprinkle paprika and chopped parsley for extra flavor.
Quick Tip
Try Tatbila! A tangy Arabic condiment that cuts through hummus’s richness. Mix ¼ cup lemon juice, ½ tsp minced jalapeño (seeds removed), ½ tsp minced garlic, and a pinch of salt. Stir and spoon over hummus.
Hummus Made With Tahini
What is Tahini? A sesame paste found in most grocery stores. Use hulled tahini for a smooth, mild taste—unhulled versions are more bitter.
Tahini makes or breaks this recipe. Some brands are amazing, while others taste awful. Tahini separates a lot, with thick paste at the bottom and oil on top. Stir or shake well before measuring.
My go-to brands: Mighty Sesame Co.® or Soom Foods® Sesame Tahini (affiliate links, but not sponsored).
How To Make Hummus
Hummus in the Middle East isn’t super smooth—it has texture from chickpea skins. For extra smooth hummus, peel them, but a strong blender will also do the trick. Want more texture? Use a food processor.
This hummus is also slightly thinner than store-bought, just like the real thing. Great for spreading on pita or flatbread with meats and Israeli Salad.
Should Hummus Be Served Warm or Cold?
Room temperature is best! It’s creamier and has more flavor.
How To Enjoy Hummus
- Classic Dip: Scoop it up with pita chips, naan, flatbread, crackers, or pretzels.
- Veggies: Perfect with carrots, celery, cucumbers, bell peppers, cherry tomatoes, and snap peas.
- Spread: Slather on sandwiches, wraps, or gyros for extra flavor.
- Bowl Base: Use as a base for grain bowls with roasted veggies and protein.
- Topping: Add to roasted meats, falafel, or grilled veggies.
- Breakfast: Spread on toast with a drizzle of olive oil and za’atar.
Storage
How To Store Hummus
- Fridge: Keep in a sealed container for up to a week. Stir if it separates.
- Freezer: Store in a closed container for up to 3 months. Thaw in the fridge and mix before eating.
- Toppings: Add olive oil, paprika, or herbs after storing.
Make A Whole Spread To Go Alongside
- Tabouli with fresh chopped herbs, tomatoes, and cucumber
- Air Fryer Falafel or Baked Falafel
- Curry Lentil Soup with potatoes and carrots
- Chicken Shawarma Wraps in 20 minutes
- Vegetable Masala with loads of veggies
Hummus
Equipment
- High-powered blender or food processor, see note 1
Ingredients
- 2 (15-ounce) cans un-drained chickpeas see note 2 if you want to use dried chickpeas
- 1 tablespoon sliced garlic 3 cloves
- 1/2 cup tahini see note 3
- 2 lemons
- Salt and pepper
- Olive oil for topping
- 1/8 teaspoon paprika for topping
- 1 tablespoon finely chopped parsley optional, for topping
- Pita chips or veggies, for serving
Instructions
- Drain chickpeas, reserving 1 cup of liquid. Do not rinse. Juice lemons to get 1/3 cup juice.
- Add chickpeas, ½ cup reserved liquid, garlic, tahini, lemon juice, salt, and pepper to a high-powered blender or food processor. Start with ½ teaspoon salt and ¼ teaspoon pepper, then adjust based on the chickpeas' saltiness.
- Blend for 2–4 minutes until smooth and creamy, adding up to ¼ cup more liquid if needed. Scrape the sides and stir as needed. Taste and adjust seasoning.
- Spoon into a shallow bowl, smooth the top with the back of a spoon, drizzle with olive oil, and sprinkle with paprika and parsley if using. Enjoy with pita chips or veggies.
Video
Recipe Notes
- Soak overnight (they’ll triple in size).
- Drain, then add to a pot with 2 inches of water and 1 teaspoon baking soda.
- Boil, then simmer with the lid slightly open for 45-55 minutes, checking every 15 minutes.
- Cool in the liquid and save some liquid before draining.
- No soaking needed. Cover with water and cook on high for 50 minutes.
- Let pressure naturally release for 10 minutes, then manually release.
- Save some cooking liquid before draining.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I might be Chelsea’s sister but there is no bias here, this is truly the best hummus ever! And I’m a huge hummus girly. Might be my fave recipe ever!