I hate to brag but I think this really is the best hummus recipe. I’ve tried for many years to develop a great hummus recipe and I’m so happy with this one. Hummus is such a great side and perfect to have on hand in the fridge for snacks and quick meals. It’s so delicious and the whole family loves it!
In the past I found that we would buy premade hummus from the store without realizing how easy it is to make from scratch. There are some great prepackaged hummus’s but when you can whip up a batch of delicious homemade hummus in just a few minutes with a few simple ingredients, you may never want to buy premade hummus again. Here’s how to make the best hummus.
Recipe Notes
Just like every make from scratch recipe, you have some options regarding the amount of effort you put into it. The garbanzo beans can be cooked from dry beans. Dry beans are often very affordable and very easy to cook. This of course adds some extra time and little forethought. On the other hand, canned beans work well and make for a quick option, particularly if you can your own beans.
Revealing Research About Homemade Hummus
I researched many traditional recipes when developing this one. Something that stood out was that many recipes called for warming up the garbanzo beans prior to blending them. You then reserve some of the liquid as well.
What I found in my recipe trials is that heating the beans softened them a bit and made them easier to blend with the other ingredients. Reserving the liquid also helps to control the thickness of your hummus.
Something else I experimented with was adding the garlic to the beans while they simmered for a few minutes. This mellows the garlic. If you have any trouble with raw garlic or find that you burp it when eating it raw, cooking it a little before using it helps cut down it’s strength. If you love raw garlic, absolutely add it to the recipe raw. If cooking the garlic mellows it too much for our taste, you can add more garlic to the recipe.
Something surprising turned up in the research. Typically olive oil wasn’t added into the blended hummus but used only as a garnish. This was really a game changer in making the best hummus. Olive oil can have a strong flavor and omitting it really made a difference.
How to Make The Best Hummus from Scratch
If you’ve cooked the beans from scratch right before making the hummus and they are still warm you can skip the following step of warming the beans. Drain off and reserve the cooking liquid from your freshly cooked beans and measure off about 2 cups of beans.
If using canned beans, pour the beans and the liquid into a medium saucepan adding water if there is not enough bean liquid to cover the beans. If you choose to precook the garlic, you will add it to the beans here. Bring the beans to a boil over medium-high heat. Reduce the heat and simmer for about 5 minutes.
Drain the beans and reserve the liquid. It works well to place a strainer in a large bowl (or measuring cup) and pour the beans into the strainer. The bowl will capture the liquid. A handful of the beans can also be reserved for a garnish or to add texture to the blended hummus.
Pour the beans into a food processor or blender. An immersion blender also works well. If using an immersion blender you can combine all the ingredients in the saucepan after draining off the bean liquid. This will save you from dirtying more dishes.
What is Tahini?
Tahini (or tahina) is essential in making the best hummus, at least in my experience. Tahini is a seed butter that is made from toasted, hulled sesame seeds. Tahini is a main ingredient in Mediterranean and North African cuisine. It has a slightly sweet, rich, toasty, and sometimes bitter flavor. You can adjust the amount added, more or less, to your preferred taste.
This recipe calls for ¼ cup of tahini. If you’re unfamiliar with it, start with a couple tablespoons, taste and add more as you go until you’ve reached a flavor you’re happy with. Be sure you’ve added the other ingredients before you taste so you get the full experience.
Lemon juice is so important to this recipe. It brightens the hummus and balances the bitterness of the tahini. It’s best to use fresh lemon juice if possible but bottled lemon juice works in a pinch.
Salt is so important to bringing out the best flavors in you food. We’ve become fearful of salt. Salt is not the enemy, in fact, our bodies need salt. Please don’t be afraid to season your food with salt. Choose high quality salt, research the origin and harvesting methods so you become familiar with this oh so important element to cooking from scratch.
I tend to like pink Himalayan, sea salt, or grey salt for hummus. Kosher salt is also fine. Start with about ½ tsp and add more if needed. If you’ve used canned beans, the liquid will have a little salt, keep this in mind when you initially salt the hummus. You can always add more but can’t take it away.
In the food processor, combine the tahini, lemon juice, garlic(if you didn’t simmer it with the beans) and salt to the beans along with ¼ cup of the reserved liquid. Blend thoroughly.
Taste for seasoning, flavor and texture. Add any ingredients you feel you want to taste more of. If it’s bland add salt and lemon juice. If it’s boring add tahini. If it’s pasty add more liquid. Keep tasting blending and adding until you are happy with the flavor and consistency.
That’s it! Now time to plate and serve. The hummus will still be warm and perfect to serve immediately. If you’ve made it ahead of time, allow it to cool and put it in an airtight container and store it in the fridge until you’re ready for it. It will keep for about 1 week but it’s so good it probably won’t last that long.
How to Serve Homemade Hummus
Scoop the hummus onto a plate or into a bowl. Swirl a spoon over top creating a indented pattern. Top with a drizzle of olive oil, a sprinkle of paprika or coriander, a handful of reserved garbanzo beans, or a sprinkle of sesame seeds.
Dip veggies, pita bread, or chips. Spread onto a sandwich or wrap. Serve as a base layer for Chicken Shawarma, roasted veggies, or Grilled steak. Hummus is so versatile you’ll find so many ways to use this amazing dish. Enjoy!
The Best Hummus Recipe
Ingredients
- 1 14.5 oz can chickpeas, garbanzo beans with liquid or 2 cups home-cooked garbanzo beans.
- Reserved bean liquid or water
- 4 garlic cloves peeled
- Juice of 1 lemon
- ¼ cup tahini
- Salt to taste
- Olive oil and paprika – Optional
Instructions
- In a medium saucepan add the can of chickpeas with liquid*, garlic and just enough water so the chickpeas are completely submerged.
- Bring to a boil, then lower to medium heat and simmer for 5 minutes.
- Strain the chickpeas and garlic from the pot, reserve the liquid. Reserve up to 1/4 cup of the cooked beans for a garnish (optional).
- Add chickpeas and garlic to a blender with lemon juice, tahini, salt, and about 1.4 cup of the bean liquid. Blend until smooth adding more bean liquid as needed to achieve the desired consistency.
- Scrape the hummus into a bowl or onto a plate. Smooth it out with the back of a spoon and garnish with a sprinkle of paprika, a handful of reserved beans, and a drizzle of olive oil. Serve.
Notes
• You can use freshly cooked chickpeas and their reserved liquid.
• The amount of garlic can be adjusted to taste. Add more if you’re a garlic fan or less if you’re a bit sensitive to it. Boiling the garlic with the chickpeas will reduce the sharp taste. Fresh garlic can be used if preferred, start with 2 cloves and add more to your taste.
• Reserve a handful of chickpeas for garnish and texture.
• Add a roasted red pepper or jalapeno for a zingy twist.
• Blend in some fresh herbs for a sophisticated spin on plain hummus. Parsley, cilantro, chives, or basil are great choices. Experiment to find your favorite flavor.
• Try garnishing with a sprinkle of cumin, turmeric, or cardamom. SERVING SUGGESTIONS:
Serve with warm pita bread or veggie spears.
Wonderful with chicken shawarma or any Mediterranean dish.
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