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How to Make Homemade Hummus

how to make homemade hummus
Foto: CC0 / Pixabay / Ajale

Hummus can be found in most supermarkets, but homemade hummus has a fresh and creamy taste that will inspire you to make your own forever. Read here for our recipe.

Hummus is a world-renowned star among meat-eaters and plant-based individuals alike. This healthy and creamy dip made of chickpea, tahini, lemon, and more can be used on bread, chips vegetables, and used to accompany a medley of other dishes. Moreover, with chickpeas  — which are a type of legume  — as its base, eating enough of this spread can give you a boost of protein and other nutrients.

You can use a fifteen-ounce can of chickpeas, but for the best results, soak and cook dried chickpeas yourself to use in this homemade hummus recipe.

Keep reading to find out how to make homemade hummus.

How to Make Hummus at Home

Opting for chickpeas you've cooked yourself as opposed to the canned variety will truly put your homemade hummus over the top.
Opting for chickpeas you’ve cooked yourself as opposed to the canned variety will truly put your homemade hummus over the top. (Foto: CC0 / Pixabay / PDPics)

Plain hummus is delicious as it is, but feel free to add in some of the optional ingredients to enjoy yours in a variety of flavors. Why not make a beautiful Mediterranean platter with your homemade hummus to impress your guests? You will need a food processor or blender.

Serves 4-6


  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice
  • 1 garlic clove
  • 2 tbsp. olive oil
  • 1 1/2 cups cooked chickpeas or 1 15 oz. can chickpeas
  • 1/2 tsp. cumin
  • Salt to taste

Optional Ingredients: 

  • Fresh herbs of your choice such as cilantro, basil, or parsley, can be blended or used for garnish
  • Paprika, chili flakes, or a pinch of cayenne for a bit of spice
  • Fresh, pitted olives, to be blended (step 2) for extra Mediterranean flare
  • Sun-dried tomatoes, to be blended (step 2)


  1. In a food processor or blender, mix the tahini, lemon juice, and garlic until the mixture is thick and creamy. Scrape down anything that gets stuck to the side of the food processor to make sure everything is blended well.
  2. Add chickpeas and cumin to the food processor and blend, adding in olive oil gradually. Make sure to scrape down the sides of the food processor in between blending and continue until the mixture is creamy.
  3. Add salt to taste and if necessary, more lemon juice or olive oil if your mixture is too thick. If it’s too watery, you can add more chickpeas if you have them or more tahini.
  4. Serve with pita chips, veggies, sandwiches, and more. Store in an airtight container for up to one week.

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