This homemade hummus is smooth, creamy and ready in about 10 minutes, using a handful of pantry staples. It is far cheaper than shop-bought, and you control exactly how garlicky or lemony it is.
Why this hummus recipe works
- Peeling the chickpea skins, though optional, makes a noticeably smoother, creamier hummus.
- Blending the tahini and lemon juice first, before adding the chickpeas, gives a lighter, fluffier texture.
- Ice-cold water whipped in at the end is the trick behind restaurant-style hummus.
- Ready in about 10 minutes with a food processor or blender.
Looking for more dips and snacks? Browse our snacks and appetisers, or try our crispy air fryer tofu bowls next.
Recipe details
- Serves: 6 as a snack
- Preparation: 10 minutes
- Cooking: None
Ingredients
- 400 g tin chickpeas, drained, liquid reserved
- 60 g tahini
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
- 2 tablespoons olive oil, plus extra to serve
- ½ teaspoon ground cumin
- ½ teaspoon fine salt, or to taste
- 2 to 4 tablespoons ice-cold water
- Paprika and chopped parsley, to serve
How to make hummus
1. Blend the tahini and lemon juice
Blend the tahini and lemon juice together in a food processor for about 1 minute, until pale and creamy. This step is what makes the hummus especially light and fluffy.
2. Add the garlic and seasoning
Add the garlic, olive oil, cumin and salt, and blend again until combined.
3. Add the chickpeas
Add the drained chickpeas and blend for 1 to 2 minutes, scraping down the sides as needed, until mostly smooth.
4. Loosen to the right consistency
With the processor running, add ice-cold water a tablespoon at a time until the hummus is smooth and light. Taste and adjust the lemon juice or salt as needed.
5. Serve
Spread onto a plate, swirl with the back of a spoon, and finish with a drizzle of olive oil, a sprinkle of paprika and chopped parsley.
Tips for the best texture
- Use good-quality tahini; a thin, runny tahini blends more easily than a thick, stiff one.
- For extra-smooth hummus, rub the chickpeas between your hands under water to loosen and remove the skins before blending.
- Blend longer than feels necessary. Two to three minutes of total blending time makes a real difference to smoothness.
- Add the ice water gradually; it is easy to add too much and end up with a runny dip.
Variations
- Roasted red pepper hummus: blend in 1 roasted red pepper, patted dry, with the chickpeas.
- Spicy hummus: add ½ teaspoon smoked paprika or a pinch of cayenne to the seasoning.
- Herb hummus: blend in a handful of fresh parsley or coriander for a green-flecked version.
- Nut-free: tahini is sesame-based, not a tree nut, but if avoiding sesame too, blend in a tablespoon of extra olive oil instead.
Storage
Store hummus in an airtight container in the refrigerator for up to 5 days. The surface may darken slightly on standing; stir before serving and drizzle with a little fresh olive oil.
Frequently asked questions
Why is my hummus grainy instead of smooth?
This is usually not blending long enough, or skipping the step of blending the tahini and lemon juice first. Peeling the chickpea skins also helps if graininess persists.
Can I use dried chickpeas instead of tinned?
Yes. Soak 200 g dried chickpeas overnight, then cook until very soft, about 1 to 1½ hours. They give an even creamier result than tinned.
What can I use instead of tahini?
Tahini gives hummus its characteristic flavour, but in a pinch you can use a mild nut or seed butter, though the taste will differ noticeably.
Is hummus healthy?
Chickpeas are a good source of plant protein and fibre; a half-cup serving provides close to 20 grams of protein and around 5 grams of fibre. As with any dip, portion size and what you serve it with make the biggest difference to how it fits into a meal.
Can I freeze hummus?
Yes, though the texture changes slightly. Freeze in an airtight container for up to 2 months, thaw in the refrigerator, and stir well, adding a splash of water or olive oil if needed.
For more Mediterranean-style dishes, see our Mediterranean chickpea salad.