Easy Homemade Hummus Recipe

This quick and easy homemade hummus is a delicious blend of chickpeas, tahini, lemon juice, and olive oil. It only takes about 10 minutes to make and uses just six ingredients, but it tastes so much better than store-bought!

Hummus is a classic Middle Eastern dip made from chickpeas. These days, it’s found in supermarkets all over the world, which is probably why so many people have never tried making it themselves. But once you do, you won’t go back.

I never really liked hummus until I started making it from scratch. The supermarket versions always tasted too sour to me, but homemade hummus is creamy, smooth, and full of flavour. A drizzle of olive oil and a sprinkle of paprika turn it into something truly irresistible while still being a healthy snack.

Ingredients & Substitutions

Chickpeas

Chickpeas are the main ingredient in hummus. They’re packed with fibre and plant-based protein making hummus a healthy choice. I always use canned chickpeas for convenience rather than soaking and cooking dried chickpeas.

Tahini

Tahini is a paste made from sesame seeds. Be sure to use hulled tahini, which is smoother and less bitter than unhulled. This recipe uses just enough for flavour without being overpowering. If you’re not a fan, you can use less but you may need to add a bit more olive oil to make up for it.

Lemon Juice

Lemon juice adds brightness and cuts through the richness of the tahini and chickpeas.

Olive Oil

Olive oil gives the hummus a smooth, silky texture. Use good quality extra virgin olive oil as it does make a difference.

Salt

Salt enhances the flavour of the other ingredients.

Water

Adding water makes the hummus light and fluffy. Some people recommend using aquafaba (the liquid from the chickpea tin), but honestly, I don’t find it makes a huge difference.

Toppings

This hummus is lovely on its own, but toppings make it even more delicious. A sprinkle of paprika, a drizzle of olive oil, and a little Italian thyme (also known as pizza thyme) add amazing flavour.

I used to think toppings were just for presentation – until I tried them myself. Spices like paprika, cumin, or sumac add so much depth, and the olive oil gives it a luxurious finish. Just be sure to add toppings right before serving, as they don’t store well.

Step-by-Step Instructions

Step 1: Blend Tahini and Lemon Juice

Add the tahini and lemon juice to a food processor or blender. Blend until the mixture turns into a thick, fluffy paste. Scrape down the sides and bottom of the bowl.

Step 2: Add Olive Oil and Salt

Add the olive oil and salt. Blend again until smooth, then scrape down the bowl.

Step 3: Add Chickpeas

Add half the chickpeas and blend. Scrape down the bowl, then add the rest of the chickpeas and the water. Blend until the hummus is smooth and creamy.

Step 4: Chill Overnight

Transfer the humus to an airtight container and refrigerate overnight. You can serve it straight away, but it tastes so much better the next day.

Step 5: Serve with Toppings

Let the hummus sit at room temperature for 10 minutes before serving. Add paprika, olive oil, and a little Italian thyme, if using.

Serving Suggestions

Traditionally served with warm pita bread, hummus also pairs well with veggie sticks (carrot and cucumber are my favourites) and plain crackers.

As mentioned above, it’s best chilled overnight and allowed to warm slightly before serving. The toppings are optional but highly recommended.

Storage Tips

Store your homemade hummus in an airtight container in the fridge for up to one week. I recommend using glass containers as the hummus keeps better than in plastic.

Don’t add the toppings until you’re ready to serve as spices and herbs can lose their flavour and affect the texture if stored too long.

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