Easy homemade hummus recipe for everyday use. This creamy and fluffy hummus can be ready in about 10 minutes, and with only 5 easy steps. It’s a popular Arabic dish that’s enjoyed across the whole world, and it happens to be accidentally vegan.

What Is Hummus?

Hummus is another one of those irresistible spreads that make a delicious Mezze (shareable breakfast appetizers). It’s a creamy dip that’s silky smooth. A naturally-vegan Arabic dish that’s beloved around the world.

While each Arab region from the Middle East may have their own version, they’re all similar and have one thing in common: chickpeas.

Hummus in Arabic translates to ‘chickpeas’. Which brings us to the most important note here: Any creamy bean dip that is not made with chickpeas is NOT HUMMUS.

Ingredients You Need

• Chickpeas: Dry or canned chickpeas work. Dry will require longer prep time from the night before. If using canned, make sure to drain and rinse off the liquids first.

• Tahini: Use high quality smooth and runny tahini paste.

• Lemon juice: Freshly squeezed from a lemon, or store-bought bottle (use 3 to 4 tbsp).

• Garlic: A couple of small garlic cloves will boost it in flavour.

• Salt: A pinch of salt at the end to adjust the taste.

How To Make Creamy Homemade Hummus

Prepare the chickpeas first. For best results, remove as much of the skin as possible before using. Empty a can of chickpeas into a strainer and mix by hand under runny water. As you continue stirring roughly against the mesh, the peel will easily come off. Pick them out, or empty into a large bowl of water so they can rise to the top.

Add the chickpeas, tahini, lemon juice, and garlic to a food processor. Pulse then blend on high for a few minutes to break everything down. Stop and remove the lid. Scrape down the sides as needed. Add the ice cube and continue blending on low until it becomes nice and smooth. It will take anywhere from 5 to 10 minutes, depending on the quality of the food processor. Remove the blades to scoop out into a plate.

Shape by making a well in the centre. Drizzle with olive oil and a sprinkle of sumac. Serve with warm pita, or store in containers to enjoy later.

Ways to Serve Hummus

The most important thing to know about Hummus is that it’s so versatile, you’ll never get bored of it. The ways to enjoy it are limitless!

From dunking into it with warm pita, to spreading on a Falafel wrap, and so much more.

We always have a large tub of creamy hummus chilling in the fridge, ready to be eaten. Make a big batch of this easy homemade hummus, and enjoy it throughout the week.

Expert Tips

• For extra smooth Hummus, make sure to peel off as much of the chickpea skin as possible.

• For the creamiest, most silky hummus, add an ice cube near the end of blending. This helps make it a fluffy and creamy hummus.

• Store leftover Hummus in a container with a drizzle of extra virgin olive oil on top. This helps keep it from drying out.

Related Recipes

Pair up the Hummus with other shareable side dishes for breakfast. Try our homemade Falafel recipe, or hearty cozy Fava Beans Dip (known as Fuul Mudammes).

Easy Hummus Recipe

If you have any questions about this recipe, or gave it a try, I’d love to hear your thoughts in the comments section below. Remember to rate the recipe with ⭐️⭐️⭐️⭐️⭐️. This will help us sustain Plant Based Arab.

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Homemade Hummus

Recipe by Waseem HijaziCourse: Breakfast, MezzeCuisine: Arab, Middle EasternDifficulty: Easy

Servings

1

bowl

Prep time

10

minutes

Easy homemade hummus recipe for everyday use. This creamy and fluffy hummus can be ready in about 10 minutes, and with only 5 easy steps. It’s a popular Arabic dish that’s enjoyed across the whole world, and it happens to be accidentally vegan.

Ingredients

• 1 can (540ml) chickpeas, drained and rinsed and peeled – See Notes

• 3 tbsp tahini paste

• 1 lemon, juiced (3 tbsp)

• 2 garlic cloves

• Pinch of salt

• 1 ice cube – See Notes

• Extra virgin olive oil – for topping

• Sumac for garnish

Directions

• Add the chickpeas, tahini, lemon juice, and garlic to a food processor. Pulse then blend on high for a few minutes to break everything down.
• Stop and remove the lid. Scrape down the sides as needed. Add the ice cube and continue blending on low until it becomes nice and smooth. It will take anywhere from 5 to 10 minutes, depending on the quality of the food processor.
• Remove the blades and scoop out into a plate. Shape by making a well in the centre. Drizzle with olive oil and a sprinkle of sumac. Serve with warm pita, or store in containers to enjoy later.

Notes

• (1) If using dry chickpeas, make sure to prepare the night before. Soak in a bowl of water with baking soda to allow to double in size overnight. Drain and rinse off the liquids, then boil in a pot of water on medium heat, until nice and soft. Allow to cool down completely before blending in a food processor with the remaining ingredients.
• (2) For extra smooth Hummus, make sure to peel off as much of the chickpea skin as possible. Empty a can of chickpeas into a strainer and mix by hand under runny water. As you continue stirring roughly against the mesh, the peel will easily come off. Pick them out, or empty into a large bowl of water so they can rise to the top.
• (3) For the creamiest, most silky hummus, add an ice cube near the end of blending. This helps make it a fluffy and creamy hummus.
• (4) Store leftover Hummus in a container with a drizzle of extra virgin olive oil on top. This helps keep it from drying out.

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