Homemade Hummus

This savory, smooth, and creamy homemade hummus is simple and quick to make, and tastes delicious with everything!

I’m a little shocked that it has taken me this long to post my favorite homemade hummus recipe on the blog! It is a staple in my family’s diet and you can almost always find a container of it in our fridge. I make a batch every week or two, and everyone in my family (except my extremely picky five year old) loves it. We love to devour it with fresh vegetables, flatbread, or pita chips. The balance of garlic, lemon, and tahini is totally delightful, and it’s flavorful without being overpowering. Hummus is one of those foods that I never ate when I was growing up (I’m not sure I had even heard of it?), and now it’s an absolute staple in my diet. It’s a great source of protein, super versatile, and completely delicious.

As always, feel free to change things up a little by adjusting the amount of garlic, lemon, salt, and pepper to suit your tastes. It’s also delicious with roasted red peppers or sun-dried tomatoes blended in. The basic hummus recipe below is the same one that I’ve been making for years and years, but I recently leveled up a little by cooking my chickpeas from scratch in the instant pot. As tasty as it is with canned beans, using home-cooked chickpeas gives it a lighter, silkier texture that is totally irresistible. (Plus somehow I feel like a very accomplished cook whenever I make beans from scratch.) I’ll share a recipe for the chickpeas soon, but either way, this hummus is delicious!

Homemade Hummus

Print Recipe

Ingredients

• 1 15 ounce can chickpeas
• 1/4 cup tahini
• 2 tablespoons olive oil more as needed
• 1 tablespoon lemon juice
• 1-2 teaspoons minced garlic
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika

Instructions

• Drain the chickpeas, reserving the liquid. Add all ingredients to a food processor or blender. Blend until smooth, adding more of the chickpea liquid (aquafaba) as needed to make a smooth and creamy hummus.

Servings: 12