How to Make Hummus

Homemade hummus with zaatar butter in a bowl with pita chips.

Learn How to Make Hummus that is creamy, flavorful, and better than store-bought. This simple recipe is perfect as-is, or explore easy ways to customize your bowl.

Course Appetizer

Cuisine Mediterranean

Prep Time 5

Cook Time 5

Total Time 10

Servings (1/4 cup) servings

Calories 190kcal

Author Meggan Hill

Ingredients

1 1/2 cups cooked chickpeas drained and liquid reserved (one 14 or 16 ounce can, see note 1)
2 cloves garlic peeled (see note 2)
2 tablespoons lemon juice
1/3 cup tahini
2 tablespoons olive oil plus more for drizzling
salt

US Customary - Metric

Instructions

In a food processor or high-speed blender, combine chickpeas, lemon juice, and garlic and pulse until the garlic is minced and the chickpeas are ground.
Add tahini, olive oil, and reserved chickpea liquid (or water) as needed, and process until smooth or desired consistency. Season to taste with salt (I like 1/2 teaspoon). To serve, drizzle olive oil over the top.

Video

Notes

Chickpeas: Save some of the juice from the canned chickpeas (also known as aquafaba), or cooking liquid from dried chickpeas, to adjust the consistency of your hummus.
Garlic: For a softer, more mellow flavor, cut the top of a whole bulb of garlic off to expose the cloves. Drizzle with olive oil and wrap in foil. Roast at 400 degrees for 45 to 60 minutes, until a knife easily pierces the cloves.

Nutrition