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Smooth Hummus Recipe

by on October 3, 2012 · 641 comments


In the past, if we were in the grocery store you could almost bet that one of us would throw a tub of smooth hummus into our cart. That was until we figured out this simple hummus recipe that we honestly believe is better than anything we could have found at the store.

Smooth and Simple Hummus Recipe

Hummus Recipe – Better Than Store-Bought

First, let us mention that this simple hummus recipe uses tahini. In the hummus-loving world, there are two camps. Some love the zest and deep flavor of tahini added, others could really go without it. We like it both ways, but for smooth hummus rivaling our favorite brands in the store, we use this recipe.

So, what’s the secret?

It’s simple really. It’s the order in which you add ingredients to your food processor. Seriously, it’s that easy. Tahini and lemon juice go in first. Then, before you add anything else, turn on the food processor and let it run for a minutes or so.

See the photos below? In the first one, we’re pouring tahihi into a clean food processor. After a minute of being whirled, whipped and creamed in the food processor it turns into the paste you see on the right. It’s lighter in color and much thicker.

Smooth Hummus

From here, you can add ingredients as you will, but make sure you stand back and let that food processor run — we’re talking a minute of running after adding each ingredient. That’s how you make a hummus recipe that’s better that store-bought.

To Skin or Not to Skin The Chickpeas?

Another trick for extra smooth hummus is to remove the skins of each chickpea. We’ve done it. For one can of chickpeas, you’re looking at about ten minutes. We really didn’t want to add that to our hummus recipe, but just to make sure, we tried it both ways — skinless chickpeas and chickpeas right out of the can.

In the photo below, the spoon of hummus on the left used skinless chickpeas. The right came from chickpeas straight out the can. You can see, even from this photo that the skinless chickpeas made for a slightly smoother hummus, but in our opinion it really wasn’t enough of a difference to warrant ten minutes of skinning chickpeas.

Smooth Hummus

That’s a closeup of our hummus recipe that calls for chickpeas straight from the can (not skinned). It’s smooth, creamy and luscious. We love it!

Smooth Hummus

Did you enjoy our simple hummus recipe? Might we suggest you take a look at more of our easy appetizer recipes. Or, take a peek at some of our favorite and easy snack recipes:

4.8 from 261 reviews
Smooth Simple Hummus Recipe
 
Prep time
Cook time
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Why we love this recipe. When we first figured out how to make our own hummus, we were shocked at how easy (and fast) it is. With just a few simple tricks, you really can make creamy smooth hummus at home and yes, we really do think it’s better than store-bought.

What you need to know. Two things here. First, we use canned chickpeas, which is much, much quicker than using dried. Some swear by soaking and cooking their own dried chickpeas, but we’re just not that organized and love that canned chickpeas means we can enjoy our hummus in 10 minutes. Second, our recipe calls for tahini, a creamy paste made from sesame seeds. You can usually find tahini in larger grocery stores or specialty markets.

Equipment you’ll need. A mesh strainer or colander, food processor, silicone spatula, measuring cups and spoons.
Created By:
Yield: 4
You Will Need
  • One 15-ounce can (425 grams) chickpeas, also called garbanzo beans
  • 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
  • 1/4 cup (59 ml) tahini (we used Krinos)
  • Half of a large garlic clove, minced
  • 2 tablespoons olive oil, plus more for serving
  • 1/2 to 1 teaspoon kosher salt, depending on taste
  • 1/2 teaspoon ground cumin
  • 2 to 3 tablespoons water
  • Dash of ground paprika for serving
Directions
Preparing the Hummus
  1. In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.
  2. Add the olive oil, minced garlic, cumin and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
Adding the Chickpeas
  1. Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
Creating the Perfect Consistency
  1. Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect.
To Serve
  1. Scrape the hummus into a bowl then drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika.
To Store
  1. Store homemade hummus in an airtight container and refrigerate up to one week.
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About the Author

Joanne

I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

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641 Comments

1 Rachel October 4, 2012 at 8:57 am

My friend makes fabulous hummus. She cooks the canned chickpeas in the microwave for a few minutes to soften them up. She also suggests using dried chickpeas, that you cook, of course.

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2 Raymonde October 23, 2013 at 12:24 am

I always use dried chickpeas that I cook with a variety of spices, depending on my mood. Not only is it cheaper, but it only contains chickpeas and whatever herbs or spices you choose to add. If I don’t have Tahini, I use peanut butter and it’s also delicious.

I’ve tried buying hummus from stores; somehow, they always taste “chemical” to me.

This is easy, simple, time efficient, and cheap.

If you use canned chickpeas, rinse, rinse, rinse!

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3 ashley March 13, 2014 at 1:40 pm

So when you use dried chick peas you do cook them first? I have tried to cream chick peas once before when they were cooked and I couldnt get them creamed?

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4 Tracy March 21, 2014 at 12:27 pm

I soak them overnight, then rinse and simmer for a couple hours.( I use 1 cup of dried garbanzos to one quart water.) Also great for making vegan burgers.

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5 mellyd April 24, 2014 at 1:33 pm

Why rinse? I just drain a little of the liquid out of the can, and the rest is use in the hummus. Then you don’t need to add water. I use a lot more garlic, too. I like the tips about what order to blend everything.

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6 Joanne May 16, 2014 at 12:38 pm

Rinsing and not using the water in the can is out personal preference — we just don’t think it taste that great and find it to be a little salty. You can do what you like, though — it’s your hummus, after all :)

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7 Rochelle March 26, 2014 at 1:07 pm

I just tried this recipe with sprouted garbanzo beans and it was amazingly good. The texture is not as smooth as when I use cooked beans but, it is still great.

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8 Anna October 4, 2012 at 4:21 pm

Thanks, this is a great recipe. All of us at home are fond of hummus and next time I will make this one. I’m sure it will be delicious.

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9 SHEILA tf October 4, 2012 at 5:10 pm

Nice pictorial!

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10 Elizabeth June 16, 2013 at 5:51 pm

I agree about the pictorial! ..and I’m going to try this recipe next week for a birthday party cookout! I’ve made my own version before and everyone loved it, but this time my guests will be getting the tahini and cumin, so I can’t wait to see if they like it this way, which is (as my twin sis would say) true hummus, because it has tahini.

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11 Julie Cowart October 5, 2012 at 4:31 pm

Thanks for a detailed step by step process with the pictures !! that helps so much. Ive made hummus a couple times and didn’t turn out very good so I gave up, I’m trying this one !!

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12 carol June 13, 2013 at 5:22 pm

try adding 2 dollops of greek yogurt…delish

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13 Antipodean Angel November 15, 2012 at 3:28 pm

Made this last night – super yum!! Thanks heaps for sharing your recipe. Definitely the creamiest hummus I’ve manged to make at home :)

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14 Stephani December 19, 2012 at 12:55 am

Peeled the beans and heated them. Turned out very smooth but a little too salty.

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15 Nichole December 24, 2012 at 5:31 pm

ah ha! I did it ~ perfectly smooth and silky hummus!!! Thanks for sharing these little secrets. It’s gonna be the hit of tomorrow’s appetizer platter, I just know it. <3 I can't wait to experiment with the next batch … roasted garlic? roasted red peppers? kalamata olives?

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16 Joanne December 27, 2012 at 1:02 pm

Oh, yes! The variations are endless!

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17 Michele December 27, 2012 at 10:01 am

Yum! I used exactly 1/2 tsp salt. Next time I will add a hair more along with a hair more of cumin.

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18 Joanne December 27, 2012 at 1:00 pm

Thanks for coming back and sharing :)

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19 Beth January 5, 2013 at 9:12 am

My kids and I eat a LOT of hummus and I have been making it for a while now. We cannot eat hummus made from canned chickpeas because we can taste the difference.

Chick peas are not too difficult to cook up on the stove… and definitely worth the trouble.

In addition to freshly cooked chickpeas, our favorite ingredients: Lemon juice, tahini, cumin, red pepper, garlic, salt.

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20 Paula Vincent July 31, 2013 at 5:04 am

I am just starting out and making hummus for the first time… I really want to make it from the dry beans but none of the recipes I have found sound good… Can you please tell me how you do yours it’s sounds yummy!!!!

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21 Joanne July 31, 2013 at 12:01 pm

Hi Paula, To use dried chickpeas, soak them overnight covered in cold water (you will need a large bowl, the chickpeas do expand a bit). The next day, drain them and combine with enough water to cover them by 3 to 4 inches and a very large pinch of salt (you could also add a bay leaf or thyme sprigs for flavor). Simmer the chickpeas until very tender (about 1 hour). You might notice some foam accumulating at the surface while they cook, just skim that off and discard.

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22 Ashley December 25, 2013 at 6:09 am

Hi,
There is another way you could try it and that is taking the chickpeas and soak them for 1-2 hours and then place them in a pressure cooker with a bit of water. Add salt,or any seasoning.(optional).
Thanks,
ashley

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23 Elizabeth March 17, 2014 at 5:58 pm

And still another way is to cook in a slow cooker. Rinse and cull chickpeas and add to slow cooker along with a teaspoon of salt and a half teaspoon of baking soda. Cook on low for 6 hours or on high for 3 hours. I prefer the low setting because the peas are super tender, not grainy. If cooking to eat as is, I like to add cumin, garlic, a chopped onion and maybe some ham seasoning. This works for black beans and great northerns as well.

24 Elizabeth March 17, 2014 at 6:00 pm

By the way, the slow cooker method requires no soaking or preboiling at all.

***Hi guys, it’s Joanne from Inspired Taste. Slow cooking garbanzo beans (chickpeas) is a good option. Here’s a recipe from Alton Brown: http://www.foodnetwork.com/recipes/alton-brown/slow-cooker-chickpeas-recipe.html

On a slightly different note, we thought we’d share a little safety note. If you plan to use a slow cooker to cook kidney beans, it is important to boil the beans for 10 minutes then drain before cooking in the slow cooker. This neutralizes a toxin called phytohemagglutinin that can cause acute digestive distress. We are not aware that this is an issue with chickpeas, but we thought it was a good idea to share anyway.***

25 Michael April 12, 2014 at 4:22 pm

Hi.

How long in a pressure cooker?

Thanks.

26 A Man August 18, 2013 at 10:52 am

I can taste the difference too, and I prefer the can version.
Plus I can have tasty hummus within 2 min, when using canned chickpeas.

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27 joe mac January 8, 2014 at 11:35 pm

how long do you cook those?

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28 Kelly January 19, 2014 at 10:47 am

I like to use the dried chickpeas, as well. Mainly so I have control over the salt as I have high blood pressure. I throw chickpeas in soups and salads and even toast them sometimes so I always have some on hand! Love them!

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29 Jennifer January 21, 2014 at 2:13 pm

Just thought I’d throw this in here! I was a vegetarian for 10 years before my kidlets were born and ate lots, and lots and lots of beans! Working full time, single girl, soaking beans overnight wasn’t something I always remembered to do… Enter the Cuisinart Pressure Cooker! I call it ‘The Magic Pot’. It is electric, not stovetop, and similarly to a slow cooker, you just put your ingredients in, press a few buttons, and ‘voila!’ dinner is done. NO changing temperature, worrying about burning, (the cooker insert is non-stick) or the pot blowing up, etc.. It is absolutely as simple as using a slow cooker. You can put dried beans in with NO SOAKING!!! Add seasoning and liquid, and in 40 minutes or so, you have a pot of the creamiest, most amazing beans ever. Last night was a smoked shoulder with a bag of dried navy beans, bay leaf, seasoning and chicken stock and it was on the table in an hour. YUM!!!

I’m sure it would be magical for chickpeas as well. I agree about the taste of canned. Ick ; )

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30 Els de Bakker February 14, 2014 at 7:23 am

I’m going to try this recipy. But here’s a tip for anybody that prefers dried chick peas:

Buy 1 kg of dried chickpeas. Soak them overnight in quite a bit of water. No salt needed. Then devide them with the soaking water into portions and put them in the freezer. Every time you want to make hummus, you take one portion out and cook it (often about 2 hrs to get the chickpeas really soft) en then follow the recipy.
But this way you can also use the chickpeas to make fresh falafel: first grinding the peas with lemon juice, fresh parshley, yogurt, some oil and garlic and then adding spices (cumin and coriandre), salt and some flour. So different from using boiled chick peas.
For the hummus, soaking, cooking and then freezing them is also an option.

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31 Lucy Quinlan January 5, 2013 at 9:46 pm

I doubled the batch and ran slightly short on the lemon juice, so I supplemented the recipe with the juice of 1 small lime. Delicious!

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32 Mom of six May 9, 2014 at 11:31 am

I love lime juice in my hummus. Usually I use a lime and if it’s not quite enough, I’ll finish up with lemon. I think the combination is the best.

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33 Michele January 31, 2013 at 9:34 pm

Surprisingly smooth, like this recipe very much. I usually make raw living hummus but sometimes I just can’t wait. I did modify this recipe by doubling the olive oil, using three cloves of garlic and two dried finger peppers (for heat) and using the liquid from the chickpeas instead of water. I will definitely be making this again. Thank you

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34 Norma November 4, 2013 at 12:08 am

Hi Michele: Just wondering if you are aware there is ALOT of sodiium in canned chickpeas so using their liquid instead of water is not the healthiest and this is why Joanne advises to drain liquid and RINSE WELL. Enjoy your hummus! Norma

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35 Taylor February 9, 2013 at 8:39 am

Made this last night. HUGE hit. Definitely had to leave it in the food processor for a little longer in the end and it definitely needed the few tbs water. GREAT recipe.

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36 Joanne February 10, 2013 at 1:32 pm

Thank you so much!

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37 Amy Eastman February 9, 2013 at 2:56 pm

Just tried your recipe. Very tasty. I may play around with some variations but thank you for some great basic techniques!

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38 Joanne February 10, 2013 at 1:32 pm

Wonderful!

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39 josie February 9, 2013 at 9:54 pm

You are ssooo! right! EASY AND GOOD recipe! I just made some, can’t wait to eat : D

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40 Joanne February 10, 2013 at 1:30 pm

Woo hoo! Wish we could steal a little from you, we love that recipe :)

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41 brent February 11, 2013 at 6:14 pm

I food-processor my own hummus quite a bit, and I made the tahini fresh first and toasted my own seeds. But I’ve never seen a recipe where you then take the tahini paste and super-lemonize it!

Brilliant, it made all the difference and the lemon didn’t get lost in the beans in later steps. In other words, the same amount of lemon juice is less prominent the way I make it. I like your way much better.

But as for the rest of your steps, I followed them, but didn’t see any difference from my usual method (make tahini, add balance of ingredients, process.) My way and your way get equally creamy consistency results.

Great recipe.

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42 Rebecca Miller February 12, 2013 at 11:31 pm

Thank you, Joanne, for the recipe and the tips. I have made hummus several times before and never could figure out how to get the smooth consistency as the store-bought versions. After following the recipe, the hummus was smooth and delicious!

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43 Joanne February 13, 2013 at 7:27 pm

Awesome! So happy it worked out for you :)

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44 Roseanne Voyles February 18, 2013 at 6:47 pm

OMG! This is simply delicious! I love hummus and have tried a few recipes now but this one tops them all! It is so easy and doesn’t call for too much cumin. I especially liked the tip on throwing the tahini/lemon juice in the processor first, I had never done that before. I rinsed off the chickpeas and some shells came off, some didn’t; I did not put too much time into that.

We had some leftover after eating the pitas and veggies so we finished them off with cracked pepper and olive oil triscuits. Yummy yummy recipe, thank you!

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45 Talia February 19, 2013 at 11:33 am

Love it!

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46 Dave February 20, 2013 at 11:30 am

Top Tip – If you can’t find Tahini (or feel it’s a little pricy) you can make your own.
Just buy a pack of sesame seeds, toast them in the oven (375F / 180C) for 10 mins (shake them around a bit from time to time so they don’t brown). Then mix in 1/8th (by volume) of oil – so 1/2 cup oil to 4 cups toasted sesame. I used 3/4 olive oil and 1/4 sesame oil for my oil mix. Then all you need to do is blitz / liquidize it until it’s a smooth paste and store the left overs in the fridge for your next Hummus.

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47 Joanne February 20, 2013 at 12:49 pm

Hi Dave, Thanks so much for sharing. Great tip!

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48 Mama Smurph February 20, 2013 at 8:24 pm

Made this for my husband and he loved it. I love the lemon and the cumin. It’s only my second time making hummus so I can’t compare the texture but I love this recipe! Thanks!

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49 Marcia Domino February 23, 2013 at 1:08 pm

This is a great recipe. I have made hummus several times, and could not figure out how to get it as smooth as hummus served at restaurants or store bought. Now I know! I reserved some of the original recipe, then added some roasted red pepper to the remaining hummus. It is so good both ways. Can’t wait for my husband to tell me which one he likes better!

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50 Lisa Phillips February 23, 2013 at 3:10 pm

I have also made hummus over the years, but it never turned out this well. Thank you for the step by step intructions that really made a difference, IMHO.

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51 Cindy February 24, 2013 at 4:25 pm

I just made this and I was drawn to the recipe by the method to get it so smooth. I’m very pleased with the way it turned out but I did add a little extra cumin because I love it, and when I make it again I will decrease the amount of lemon juice a little bit because it was too lemony for my preference. Your directions and pictures were a big help. Thanks so much.

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52 Sammi February 24, 2013 at 9:32 pm

This was delicious! Followed the directions exactly, but doubled it, and also added more garlic and some flat-leaf parsley… <3 <3 <3

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53 Ralphie February 25, 2013 at 11:52 am

I prefer to use roasted garlic. It’s milder than raw garlic, so use a little more.

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54 Ema February 26, 2013 at 2:21 pm

I love hummus and get excellent ready-made in both the grocery stores and restaurants in my area — southeast Michigan.

Although I’ve wanted to, I have never made it myself due to the problems I heard about getting it smooth. Now I can’t wait to try this recipe!

Thanks!

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55 Joanne February 27, 2013 at 10:38 am

perfect, so happy we can help :)

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56 Alexi February 26, 2013 at 11:05 pm

So this order of ingredients probably works great in a smaller food processor or a blender, but in a standard size processor, starting with just the tahini and lemon juice, then putting the spices on top, creates a thin layer at the bottom that then does not get mixed in with the chick peas. Chick peas first, then everything on top, mixes it all together much better.

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57 Joanne February 27, 2013 at 10:35 am

Hi Alexi, We use a regular size processor and found that if you scrape the sides and bottom occasionally it comes together without any issues. We’ve found that by creaming the tahini and lemon juice first, the hummus is so much creamier than adding chickpeas first.

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58 Ada Lou February 1, 2014 at 9:29 pm

I agree — my food processor is quite large. Mixing the tahini and lemon just didn’t work. They got lost in the bottom of the bowl. The hummus turned out great, however. I hadn’t made hummus in years. No more packaged for me! I’ll be making my own! It’s the best. I love it with lots and lots of lemon!!!!

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59 Joe February 28, 2013 at 1:42 pm

Great hummus, but when I processed the tahini and lemon juice it became very chunky after 30 seconds. Is there a way to avoid this? Does the blade speed matter? Thanks!!

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60 Joanne February 28, 2013 at 8:24 pm

Hi Joe — The highest or even medium speed should be just fine. Not sure why the tahini and lemon juice became chunky, though? Glad you liked the hummus!

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61 Mali March 1, 2013 at 1:15 am

Oh this was good I made a few changed. Added 1 Tbsp toasted sesame seed oil + 1 Tbsp Grape seed oil (i was out of olive oil). For the lemon juice- 1Tbsp lime juice + 2 Tbsp lemon juice + 1 Tbsp water. My family loves it.

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62 Holly March 1, 2013 at 3:10 pm

I don’t have a food processor. Could I use a blender or what else could I use?

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63 Adam March 2, 2013 at 12:37 pm

We have never tried to use a blender but it should work. If trying to use a blender we would suggest that you scrape the sides of the blender quite a few times with a spatula to make sure all of the ingredients are being processed.

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64 Mary Kay July 21, 2013 at 4:00 pm

Couldn’t find the top to my food processor so used my blender. Took some coaxing for it to mix totally–had to stop and stir, then start again–but it worked fine.

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65 Lindi March 1, 2013 at 9:32 pm

We make hummus at the restaurant I work at and the way we get it so smooth is to push it through a mesh strainer or China cap after you make it. It gets rid of all of the skins without having to peel them individually. Great recipe!

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66 Barbara March 2, 2013 at 5:27 pm

What if you don’t have a food processor? Can you use a blender?

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67 Julie March 2, 2013 at 7:23 pm

I’ve made hummus a lot, but always looking for the perfect recipe…got it now! I did add twice the salt and garlic. It was perfect. Cooking is not my forte, so I want it quick. It all went into the blender with water (3/4 c) to allow for the quick whiz on high. As smooth, creamy and silky as the picture! Thank you….this quick cook even wrote down the exact recipe! Wonderful!

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68 Jan Linderman March 2, 2013 at 11:31 pm

Thank you for this recipe using canned chickpeas. It is the first “canned” version recipe that I like. I have been making hummus for several years using dried (cooked) chickpeas and have been looking for a time-saving recipe. Due to personal preference, I used 1 large clove of garlic and cut back on the cumin to 1/4 tsp.. In the future, I will probably cut back on the lemon juice by a TBl or so since, as someone else also mentioned, it seemed a little to lemony for my taste. However, I noticed my can of chickpeas contained only 14 oz., not 15 oz. as in your recipe, so that might account for the flavor difference. I used 3/4 tsp. kosher salt and it seemed just right. I too reserved the liquid from the can and added 1 tsp. of that in the final processing to get the right consistency. I’ll definately be making this recipe again.

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69 Miriam March 3, 2013 at 2:02 pm

Super easy and perfect consistency. I do find it a little salty but will make it again with a little less salt Thanks!

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70 Jackie March 10, 2013 at 6:06 pm

Really good recipe! Love it! I will definitely make it again. Thanks!

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71 Marlene March 11, 2013 at 5:37 pm

Delicious! Great techniques to use for my first time making hummus. Thank you!

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72 Maribeth Evezich March 11, 2013 at 10:54 pm

I love this recipe. I have been reviewing a half-dozen hummus posts and your stands out for all the extra tips for creating superior texture. And, I LOVED your comparison, visual and text between the skinned vs non-skinned chick pea final product.
Would you mind if I linked to this recipe from my blog? It is such a quick, affordable and healthy snack. Well done!

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73 Joanne March 12, 2013 at 11:25 am

Thanks Maribeth – Yes, feel free to link to our recipe.

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74 Colleen March 12, 2013 at 5:57 pm

Oh my goodness. Thank you! I’m standing in my kitchen over the food processor bowl, licking it off the spatula. Haven’t even put it in a bowl yet. This is so good, so appreciated, so delicious. I left the States (and Whole Foods) just over a year ago and have been suffering on the hummus front ever since. No more! I don’t believe I have ever been so pleased to find a recipe. Thank you!

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75 Joanne March 12, 2013 at 6:49 pm

We’re totally smiling over here :)

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76 barbara brathwaite March 12, 2013 at 6:25 pm

Thank you ! This recipe is awesome. We made it and loved the simplicity.

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77 Joanne March 12, 2013 at 6:49 pm

So happy you enjoyed it!

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78 Tiff March 13, 2013 at 5:37 pm

I made it with a blender.

I subbed 1/8th of chia seeds + 1/8th water for the tahini. And only added 1 tbsp olive oil.
It came out kind of chunky and darker in color, but I don’t mind.

I think 1/4th cup of lemon juice is too much. Either juice of 1 lemon or 1/8th cup of lemon juice. It tingles the back of my throat lol.

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79 Sharron March 14, 2013 at 11:53 am

Hint, if you run the chick peas through the food processor when they are warm (either from cooking dry beans or warm the canned ones) it will allow the skins to break down more and creates a creamier hummus. Then add the olive oil and it will coat the pieces so they cant re connect and turn gritty later. Enjoy.

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80 Adam March 14, 2013 at 12:07 pm

Awesome tips!

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81 Patrina March 16, 2013 at 1:37 pm

Dear Joanne
Thank you for this recipe, we just made it and it is BETTER than the best hummus we have ever tasted! And to think we made it ourselves. I would have never thought that the secret to a great tasting hummus (aside from the perfect alchemic proportions of ingredients) would be patience and extra processing!! LOVELY!
We are going to try all your other recipes.
:) Food love from the Bahamas
Patrina

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82 Beth March 17, 2013 at 3:40 pm

I just made five batches of this for a party. I didn’t have a food processor, so I used a Vitamix. I found that in the vitamix I had to add 1/4 of water in order to keep the blender going without bogging down too much, but this didn’t make the final product too thin. I did have to stop the blender frequently and stir the top down into the blade in order to get everything processed well, but this may have been because I was doing two or three batches at a time. I backed off a little on the lemon juice because it was a tad lemony for me, and I added extra fresh garlic to give it a little more “zing.”
The result? I had a friend come up to me and dramatically state, “I am going to BUY hummus from you from now on. I will never purchase Walmart hummus again!”

Thanks for a fantastic recipe! The tip about whizzing the tahini first is fantastic. It turns out so smooth!

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83 Fred March 19, 2013 at 12:04 pm

I tried your hummus recipe and it really did come out smoother than any other I have made. I added some Minor’s roasted garlic flavor concentrate to it, and it was delicious! But then I like garlic, particularly roasted garlic, in practically everything.

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84 Joanne March 19, 2013 at 1:22 pm

Roasted garlic is a wonderful idea!

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85 Lolly March 21, 2013 at 10:53 am

I’ve never made hummus and I’m so excited to try this, it looks so easy. I read most of the posts to make sure I’m not repeating this question and apologizes if I am. In the list of ingredients, you call for 1-15oz can of chickpeas but in the directions you say to add ½ of the can. Do we only use ½ of the can?

Thanks in advance of your answer and I will be looking at more of your recipes soon.

Thanks,
Lolly

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86 Joanne March 21, 2013 at 11:09 am

Hi Lolly — Yes the whole can is used — we add half at first then add the remaining after about a minute of processing. This just helps to get it extra smooth.

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87 JessieMN March 22, 2013 at 10:26 am

Loved how this turned out!! I’m wondering if anyone has tried freezing it and how it was thawed?

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88 Jodie March 23, 2013 at 6:12 pm

AWESOME!!! I couldn’t get enough of this! Took it to work and everyone loved it. Already going to make it again today. I made it in a blender too, so I blended longer than the recipe called for and had to use a spatula a lot to scrape the sides. However it was super smooth, just the right consistency. It was slightly a little lemony for what I’m used to, but still had a great flavor. I’m going to try it with artichoke hearts diced and mixed in, and then next a pine nut pesto blend, mmmmmmmmmmmmmmmmmmmmmm!!! I did take a few (only 3) minutes to take off most (not all) the skins off the chickpeas while I was rinsing them. Oh, and I did have to pass this recipe on to 8 people, they loved it that much!! Thanks for the great recipe and tips!!!

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89 meegan March 24, 2013 at 5:29 pm

LOVE THIS HUMMUS!!! THANK YOU SO MUCH :)

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90 Jane Lucas March 31, 2013 at 9:59 am

THANK YOU! I loved the step by step with pictures. Just added roasted red peppers, our daugter and her college room mates love it. Now I have to make a quadruple batch for them. Thanks again for posting your recipes.

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91 Nancy Long April 1, 2013 at 11:17 am

love homemade hummus – store bought is just lacking something and it’s just to easy to make to even consider buying it. Thanks

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92 Tina April 9, 2013 at 9:21 pm

I LOVE that you’ve provided a print button! So many food recipe blogs don’t and it gets frustrating!

Thanks so very much!

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93 Patty April 11, 2013 at 4:12 pm

I doubled this recipe and discovered I was out of lemon juice. Snow storm outside, used lime juice instead and more like four cloves of garlic. Amaaaaazing, thank you so much for the tips.

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94 Sandra April 12, 2013 at 11:08 am

fantastic recipe!! there are no shops in germany that sell hummus, none at all! so i´m left with making my own hummus. i have tried several other recipes – never really liked one… BUT I LOVE THIS ONE!!!! thanks for sharing your secret

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95 Joanne April 17, 2013 at 1:29 pm

You are so welcome!

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96 Deirdre April 15, 2013 at 10:43 am

I’ve made a lot of hummus, many at alpine huts with a hand processor. This is by far the best hummus I have had, en piste or off.

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97 Buff April 16, 2013 at 7:36 pm

Was good, I put in a few roasted red peppers from a jar at the same time the chick peas were added and didn’t add the water.

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98 Michele April 16, 2013 at 10:41 pm

I’m addicted to hummus and this has to be the best recipe I’ve tried. Adding the chicpeas last definately made it smoother. I didn’t remove the skin (ain’t nobody got time for that!). Thanks for the step by step instructions!

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99 Taren Keller April 17, 2013 at 3:24 pm

Make make it every week it’s awesomewe top it with whatever we want artichoke hearts, olives, roasted red peppers etc. it really is better than store bought

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100 Tina April 18, 2013 at 10:28 am

Super easy and tasty recipe! Yes, whipping the tahini first was the trick!

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101 Joanne April 18, 2013 at 3:19 pm

So glad it worked out for you :)

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102 steven April 18, 2013 at 12:11 pm

Hands down the best hummus recipe that I’ve made! The key is in the order of ingredient addition.

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103 Joanne April 18, 2013 at 3:18 pm

Thank you!

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104 TSellers April 18, 2013 at 9:33 pm

A few suggestions.
-You don’t really have to use skinless chick peas for smoother consistency, you can achieve the same result by blending the mixture longer.
-For a healthy alternative, you can substitute Grapeseed Oil for the Olive Oil, and for the water phase to improve viscosity as well.
-Check the sodium content of your canned peas before you decide to add salt. Some canned brands have a lot of sodium to begin with and you may not need to add any more, especially if you are on an enforced sodium restricted diet.
-This recipe wisely recommends discarding the salty water from the can, and rinsing the peas, other recipes which recommend setting it aside for later use may result in giving you more suspended BPA and sodium than this recipe’s method would. Consider that you are less likely to have BPA presence if using dried garbanzos, but you will then need to add salt.

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105 Chris April 20, 2013 at 9:04 am

Hi! This recipe looks fantastic! I’m involved in a Cooking Challenge on another blog and would like to use this as the basis for one of my submissions. I will be changing the flavor profile (using flavored olive oil and different spices), but I would like to get your permission to use the basic recipe and technique before I proceed. Would that be okay, as long as I give you the credit and link to this site? Thanks for the great idea(s)!!!

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106 Adam April 20, 2013 at 4:27 pm

Hi Chris — Yes, thank you for asking. Good luck! We’d love to hear how it works out, too :)

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107 Nani Blyleven April 21, 2013 at 11:54 am

I made this yesterday and it is so foolproof that I was able to make a flavor adjustment on the first batch! First, I noticed my tahini had separated and the solids were so thick on the bottom that just a spoon stir wouldn’t work, so I scraped out the whole lot and put it in the food processor. After fixing I poured all but the 1/4 cup back into the jar. Towards the end of the recipe,, I added a whole can of drained pitted olives, trying to mimic Trader Joes Olive Hummas. Yum! I like the other reader’s suggestion about adding artichokes. This recipe and the super hint to make it smooth is a winner!

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108 Pauline April 21, 2013 at 6:47 pm

That was perfect, I added roasted pine nuts to the recipe and it was exactly what I have bought in the store. Five stars!!

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109 Sara April 26, 2013 at 7:09 pm

This is a great recipe! When I use canned chickpeas, I drain and rinse and then cover with water in a pot and bring to a simmer. After a bit, most of the skins will detach and float the top for easy removal and the chickpeas will be softer for a smooth hummus. I also use homemade habanero salt for a kick (or agonizing burn, as my husband calls it)! Thanks so much for the recipe, Joanne!

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110 Manu M April 27, 2013 at 8:49 am

Hello Joanne,

Nice recipe. I am making Hummus in a little different way. You have explained it well with step wise photos, great.

By the way, good design.

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111 Anne April 27, 2013 at 7:35 pm

This is by far our favorite recipe for hummus. We’ve tried other recipes, but have come back to this one. I have learned it’s okay to let the food processor run until the hummus is smooth. I do use the liquid from the canned chick peas instead of water. Even a double recipe doesn’t spoil in our ‘empty nest’ household. I now have this recipe taped to the inside a kitchen cabinet. I got tired of having to go to the computer to get the recipe.

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112 Melissa April 28, 2013 at 12:23 pm

I was wondering how long this keeps in the fridge? I want to make a big batch so I can have it throughout the week… Anyone have a guess?

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113 Adam April 29, 2013 at 11:33 am

If stored in an airtight container the hummus should last for about one week.

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114 Becky April 28, 2013 at 4:47 pm

Hi, I love hummus and I really enjoy the recipe. I was trying to figure out how much was in a serving. The recipe said there is 4 servings. I calculated the entire batch was 1200 calories. Did anyone figure out how much a serving was so I can save myself some math and scooping????

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115 Joanne May 30, 2013 at 3:51 pm

The recipe makes about 1 1/2 cups of hummus. (One serving is close to 1/3 cup).

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116 Dana February 23, 2014 at 6:13 pm

I threw the ingredients into the recipe analyzer from the http://www.caloriecount.com website. When I made one batch of the hummus recipe, it filled 2 hummus containers of Trader Joe’s Garlic Hummus. Each of their containers has 7 servings, with each serving = 2 Tbsp. So, I calculated 14 servings when figuring the nutrition facts and this is what it calculated:
Nutrition Facts: Smooth Simple Hummus
Serving Size: 2 tbsp. Servings/recipe: 14
Amount Per Serving:
Calories: 155 Calories from Fat: 56
% Daily Value*
Total Fat: 6.2g 10%
Saturated Fat: 0.8g 4%
* Based on a 2000 calorie diet
Cholesterol: 0mg 0%
Sodium: 95mg 4%
Potassium: 291mg 8%
Total Carbohydrates: 19.5g 7%
Dietary Fiber: 5.7g 23%
Sugars: 3.4g
Protein: 6.6g
Vitamin A: 1% Vitamin C: 5%
Calcium: 5% Iron: 13%

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117 Mary Ann Parrish March 25, 2014 at 10:03 pm

Dana, Thanks so much for figuring out the nutritional facts. I’m on a sodium restricted diet and am going to toss my recipes that don’t include nutritional info.

I made this recipe tonight and reduced the salt to less than 1/8 tsp. I was VERY happy with the outcome.

My only difficulty was the tahini had separated and it took me a half hour to make it smooth. Some of the oil on top of it slopped out, down the jar and onto the counter, making a big mess. Anybody have a tip to keep the tahini from separating. I live in a small town, where tahini cannot be purchased. I bought the tahini yesterday in a small Indian bazaar in the city and they didn’t have any on the shelf that wasn’t separated.

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118 Maggie May 14, 2014 at 9:32 am

I use an immersion Bamix brand stick blender to whip up the separated Tahini and to make the hummus. I inset it in the jar of Tahini to stir it up with the coarse attachment on it, then switch to the creaming/whipping blade using a tall 4 cup measuring container to make the hummus. The thing works great and gets to the bottom to really whip things up. Moving it up and down through the ingredients keeps everything moving.

119 Melissa April 28, 2013 at 6:18 pm

Just made this awesome hummus in my blender. It took longer to make in the blender and it needed more liquid, but it turned out phenomenal! I made this with 2 cups of cooked chickpeas instead of canned. Also, I’m pretty sure I’m addicted to garlic, so I added way more of that too. :) What a great recipe!!

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120 Jennifer Coleman April 29, 2013 at 12:43 pm

This recipe is a huge hit and very close to my Arabian friend’s version. I felt like a star when my 12 year old son could not get enough of it. I did use dried chickpeas (soaked and boiled). The cumin sealed the deal; will make this again (and again).Thanks for making posting this recipe!

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121 Dianne April 29, 2013 at 4:16 pm

I just finished making this hummus.I don’t have a food processer so I tried it in the blender as someone suggested. It just didn’t work in my blender so I transfered it to my Magic Bullet. It came out really good,probably not quite as smooth as yours,but taste yummy.I’ll make this again,but will probably buy a food prossesser. Thanks for the recipe.

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122 Nancy April 30, 2013 at 5:02 pm

This was my first attempt at making hummus, and it turned out great. Thank you so much for the recipe! My grocery store stopped carrying the brand I always bought, and switched to another brand. The new brand wasn’t good, so I started searching for recipes. And the first try was a winner.

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123 Jeannette May 5, 2013 at 1:18 am

I just made your hummus recipe, never had made it before in my life. It turned out great. My sister recently went to Africa and one of the ladies there made it and told my sister her secret ingredient was peanut butter, so I tried pb instead of tahini and it was amazing.

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124 Adam May 5, 2013 at 2:18 pm

Glad you liked it. We are going to have to try the peanut butter tip.

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125 Joanne May 8, 2013 at 10:52 am

We have yet to try peanut butter, but a few people have mentioned it works great. Thanks for coming back and letting us all in on your findings :)

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126 Matt M May 5, 2013 at 2:43 pm

This is what it says it is = a simple recipe. A great one, in my opinion. This is an excellent starting point for experimentation.. I upped the garlic amount to about 3 cloves as my wife and I are huge consumers of garlic.

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127 Patty May 6, 2013 at 8:22 pm

I made this hummus this morning followed the direction to a T it truly is the BEST hummus I’ve ever eaten!!!!!! My hubby agrees!!!! THANK YOU SO MUCH!!!!!

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128 Greg Parke May 7, 2013 at 11:09 am

Good recipe! I started adding nutritional yeast and use lime juice instead of lemon. I like the extra zing from the lime, and the nutritional yeast adds a nice flavor than can easily substitute for the tahini if you are out! (I don’t even use tahini any more, but that may be straying to far for most people!) Also, heating the lime or lemon in a micro wave for about 20-30 seconds will get you a lot more juice

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129 Kirsten May 7, 2013 at 6:11 pm

This recipe was perfect! The second time I made it, I altered it by substituting some lime juice with the lemon, adding a dash of cayenne, and a whole avocado with the chickpeas. Both ways are fantastic and smooth! Thanks!

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130 Tom May 8, 2013 at 8:34 pm

Wow, just made this and have to say it’s truly a great instructional on how to make a basic and proper Hummus that you can tweak how you like. Really good job!

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131 Courtney May 8, 2013 at 11:00 pm

Delicious recipe. Would you happen to know the calorie count?

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132 Roger Valentin May 10, 2013 at 4:05 am

Just made it… winged it on some of the quantities, and used yoghurt instead of lemon juice. It’s yummy!

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133 susie May 10, 2013 at 6:21 pm

I made this and pretty much followed the procedure. I did add a whole large clove or garlic – didn’t run it thru the press first. I used my garlic infused olive oil and at the end – added some marinated red peppers that I had in the fridge. probably about 1/3 cup drained.

very good! thanks. I did use fresh lemon as opposed to the bottled stuff. 1 lemon was a little over 1/4 cup, so I just matched the tahini amount to the lemon juice.

Kosher salt. I’ll put this in my recipe book and figure the calories. Can’t be too bad? Will use as a dipper for pretzel sticks among other things.

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134 robert May 11, 2013 at 7:44 pm

This is an excellent recipe. Well done. I think the lemon is a little too much (and I love lemon), so after the first batch I used 2 tablespoons instead of the 1/4 cup. Additionally, I like a more garlic taste and added 2 large cloves vs. the 1 clove called for. Now, i also have a variation in which I add 3 tablespoons of sun-dried tomatoes.
The basis of this recipe is excellent and can be modified or left as is – and everyone will still ask for the recipe when served. :o)

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135 robert May 11, 2013 at 7:47 pm

Oh yeah. 5 stars.

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136 Sue May 18, 2013 at 10:44 am

This hummus is amazing, smooth, creamy, rich and super easy to make! My family loves it! I double the garlic – must be the Italian in me ;)

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137 Adam May 18, 2013 at 11:46 am

So glad you and your family loved it :)

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138 Chris May 19, 2013 at 4:11 pm

I made this and it blew the store bought brands away. Very easy to make. I can’t thank you enough for this recipe. Absolutely Delicious. Thanks much, and please keep cooking.

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139 Christine May 19, 2013 at 6:03 pm

I’ve used this recipe twice now…
Once following it exactly and it was perfectly delicious. I’ve raved about it to family and friends.

Today I used this recipe but substituted frozen black-eyed peas. It required more oil and water to reach a creamy consistency. I’m loving the wonderful “nutty” flavor. Yumm! I look forward to experimenting with other beans.

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140 pfern May 23, 2013 at 8:51 am

Excellent! This was the first time I made hummus and it was delicious. We eat a lot of lentils and make them from scratch (dry lentils). I did the same with dry chickpeas (soaked overnight and then pressure cooked) and the effort was worth it. Thanks Joanne. This recipe is a keeper!

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141 Ron May 26, 2013 at 1:31 pm

I made the recipe but added some roasted pine nuts, very good!

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142 Cole May 29, 2013 at 9:33 pm

The best hummus I have ever had. I used more garlic because I love garlic and it added a little kick.

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143 Scholarchanter May 30, 2013 at 7:52 pm

To avoid skinning, grind the beans when they are hot!

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144 Adam May 31, 2013 at 8:18 am

Thanks for the tip!

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145 Amanda June 2, 2013 at 1:44 pm

Just found you through Pinterest. Was looking for a hummus recipe and yours looked like the best. Just made it and it was amazing!!! Never buying hummus from the store again. Thanks!!!

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146 Seth June 2, 2013 at 1:49 pm

I have tried several recipes for hummus that i found on the Internet. All were tasty, but the consistency was too course. When I tried this one it turned out silky smooth. Thanks for sharing!

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147 hopie June 2, 2013 at 7:07 pm

We use this recipe every week. The sequence truly brings the correct end result and we are eating buckets of this stuff! 5 stars for to the chef.

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148 Shannon June 4, 2013 at 9:28 pm

This is a very simple recipe with amazing results. I used this to make hummus for the first time tonight. I don’t have a food processor so I used a blender. The hummus is so smooth and I agree…it is better than store bought! Thank you for all the tips on making great hummus!

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149 Renee Buffington June 5, 2013 at 11:27 am

Thanks for this recipe – now I can make great hummus at home. Rinsing the chick peas in the colander made all of the skins start to peel, and they look like fingernails so I couldn’t resist picking them out even though it says you don’t really have to. It is delicious, and the consistency is perfect.

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150 Nancy June 5, 2013 at 6:49 pm

I just made this at the recommendation of a person from a recipe group on facebook and this is exact.ly what I was looking for. I just finished making it and it is exactly the taste and the texture that I was looking for. I was sort of worried about others posting that the tahini and lemon juice sort of stayed at the bottom of the food processor, so I mixed the two in a measuring cup and just mixing them before I put it in the processor and it was very successful. Thanks for this recipe, it will definitely make this my go to from now on :):)

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151 amanda June 6, 2013 at 1:57 pm

just made this! so smooth and easy to make. will definitely make this again – great foundation recipe. i did add way more garlic though :-)

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152 B Klein June 6, 2013 at 9:39 pm

You’ll never go back to canned chick peas after soaking dried ones overnnight. It makes
so much difference!

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153 allie June 9, 2013 at 5:48 pm

I followed the directions completely, and in my opinion, it was too lemony, but better than store bought

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154 xxxx June 11, 2013 at 3:18 am

Sorry, folks. The only way to make wonderful, smooth hummus is to start with dry chickpeas, soak overnight, then pressure cook until tender. No other method will result in a chickpea which is tender enough- pressure cooking is the only way. The recipe will otherwise provide the flavors needed, just do the pressure cooking step, and you will have the most magical hummus you have ever experienced.

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155 Paul September 7, 2013 at 8:08 pm

I have not used a pressure cooker, so I cannot dispute that it is the best method. However, I find the opposite of a pressure cooker also works great – that is a slow cooker. I soak overnight, then cook for several hours in my slow cooker. Make the hummus while the chick peas are warm, as others have advised, for best results.

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156 Curtis Hauser June 13, 2013 at 1:24 pm

Awesome yumminess, everyone has enjoyed that’s partaken.
The tahini was a bit stronger than I desired at first. But the 2nd day, after sitting overnight it was PERFECT! The tastes all came alive nicely. Like many others have said, I look forward to experimenting with this one.

Thank you for all you do!

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157 sue June 16, 2013 at 8:37 pm

Creamiest humus I’ve ever tasted!!! Thank you for sharing your recipe, hints, and photos! This was my first attempt at making humus, and it came out perfectly, thanks to you!!!!

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158 Joanne June 17, 2013 at 9:22 am

Hi Sue, You are so welcome, we’re happy you enjoyed it :)

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159 Tara June 17, 2013 at 9:03 am

Love love love this recipe! I have tried a bunch of them and this easily is the best I’ve ever made, has officially been added to our recipe journal as the “go to” base recipe. Will never buy hummus again..THANK YOU!!!

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160 Tania June 18, 2013 at 12:25 am

Using the same the ingredients that I have always used, this has to be THE best version.
How adding the tahini and lemon juice first could possibly make all the difference I’d love to know.
Thanks!
Yes – better than store bought.

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161 Kellene June 18, 2013 at 8:32 pm

Just made a batch to take on a camping trip. Perfect recipe just the way it is. Thank you!

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162 Michael June 19, 2013 at 6:05 am

Hi all,

Thanks for this inspirational website on Hummus. May I add that it is easy to prepare one’s own Tahini sauce. Plus you know abot your ingredients, it’s dead easy to prepare and it costs much less. Check this out: http://mideastfood.about.com/od/dipsandsauces/r/tahinirecipe.htm

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163 genie from Texas June 19, 2013 at 6:29 pm

Thanks for this recipe. Very, very easy to prepare. My son and I love Rosted Red Pepper Hummus that I usually bought at Costco or Sam’s Club. I experiment with mine including the Roasted Red Bell Pepper and you cannot tell the difference between mine and the store bought. Thanks again

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164 Cheryl June 20, 2013 at 4:03 pm

Tried your hummus recipe today. It is delicious! I rinsed my chickpeas well, added a little more garlic. Next time I will try some flavours such as roasted peppers, roasted garlic, roasted pine nuts or even spice it up with some hot pepper. Very nice base recipe -thanks for sharing. Just wondering how long it will last. . . I’m thinking it should last in fridge for about a week as there are no preservatives.

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165 Joanne June 21, 2013 at 1:26 pm

The hummus will last (covered in the refrigerator) up to one week.

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166 Cheryl June 20, 2013 at 7:53 pm

Fabulous! We did skin the chick peas and it was incredibly creamy! Delicious with only a fraction of the garlic and lemon. Accidentally added the chick peas out of order, but still amazing!

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167 diane June 26, 2013 at 4:19 pm

omg, I just made this with mixed beans bc I ran out of chick peas. It’s just like my grandmothers thank you!!!

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168 Bug June 27, 2013 at 7:38 pm

Did exactly like they said except with some middle eastern pepper sauce… came out PERFECT!

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169 Patrick June 28, 2013 at 10:13 am

This hummus is SOOOO good! I can’t believe that something can be so easy, inexpensive and still be so much better than the store=bought variety.

I have one suggestion for the site in general, can you add a SEARCH function? I’ve tried to go back and find recipes I’ve made so I can recommend them to friends but it’s cumbersome to click through all the pages under “browse recipes.”

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170 Adam June 29, 2013 at 8:57 am

Hi Patrick,

Glad you liked the hummus :) We do have a search function. It should be in top navigation bar of the site on the right hand side. It is the google custom search.

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171 Nellie June 29, 2013 at 6:58 pm

This recipe REALLY IS far superior than any of the hummus I have bought in the store. The instructions were great and the recipe worked out fine. I adjusted the cumin and garlic to suit my own taste, but on the whole it is great!!!

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172 SteveM July 2, 2013 at 2:53 pm

That’s really, really close to my own recipe. I do not use cumin and I use a little more garlic and tahini. For a batch the size you made, I’d use 2 cloves of fresh minced garlic and a scant 1/2 cup of tahini. Other than that, I do it almost step-for-step the way you do and it is far better than ANY store-bought hummus. Using organic canned chickpeas eliminates a lot of the risk of GMO ingredients, too. Oh… and occasionally I’ll substitute smoked paprika for regular paprika. It’s a nice change for a barbecue appetizer. Thanks for sharing!

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173 Eileen July 3, 2013 at 9:01 pm

I’ve made it twice. First time with dried, soaked, cooked chickpeas and second time with canned. If you make it from dried, really cook those chickpeas. I preferred canned :/ Also, don’t miss the last bit about adding water. Makes it a much nicer consistency. Really nice flavor. Good recipe.

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174 Alli July 4, 2013 at 10:48 am

This is my go-to hummus recipe now. I just made some for a party tonight and I’m worried I won’t be able to stop tasting it and will just eat it all myself! Sometimes instead of making dinner, my husband and I will cut up some veggies, throw them onto a platter with crackers and cheese with a bowl of this hummus on the side for dipping, and just scarf away.

Also I just discovered that if you use a whole clove of garlic you can prevent wimpy people from eating your hummus.

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175 Darrell July 4, 2013 at 2:24 pm

Just made this and am speechless. Phenomenal hummus!! I ate about half of it and had to make myself stop. Way better than the store. I drizzled it with olive oil on top and added crushed red pepper flakes.

I don’t have a food processor (gonna get on now) so I just made do with a blender and it turned out great.

Thanks for the great recipe.

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176 LW July 6, 2013 at 5:41 pm

It sounds wrong, but garlic powder makes for great hummus. Not garlic salt mind you, but powder. Then sprinkle with zahatar before serving, very authentic.

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177 Elaine April 27, 2014 at 5:48 pm

My hubby, and several other people we know , have GI problems when eating garlic salt or garlic pepper, but digest garlic itself easily.

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178 nancy macnab July 7, 2013 at 2:35 pm

Finally! A truly awesome hummus! Great instructions too! Thanks, Joanne and Adam.

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179 Kay July 11, 2013 at 6:17 pm

Deeeelicious – we just had some hummus from the Garbanzo restaurant, and this was every bit as good, and MUCH better than what’s sold at the grocery stores.
I didn’t have lemon juice, but I did have an orange and a lime, so I used some of both, and it was great! I also added 1/2 tsp. of smoked paprika, and will probably use more next time. I’m looking forward to trying some of the add-ins suggested by other commenters -the artichoke hearts sound intriguing. Oh, also, I found that I could squeeze off most of the garbanzo skins while waiting for the other ingredients to blend, and it didn’t take more than 2-3 minutes. Thanks for the excellent pictorial.
(I tried to give you five stars but that function wasn’t working – ?!)

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180 Cathy July 11, 2013 at 10:05 pm

I followed the recipe exactly and it was delicious. I am excited to try variations. Thank you for the detailed steps. You were right on with them. They did make it creamy. Yum!

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181 Diana July 13, 2013 at 2:58 pm

this is exactly what I was looking for! I had several recipe in my collection – but did not like them, this is what I wanted and it is yummy! I followed your process and turned out great….I made a double batch and found I added about 5-7 tbsp of water…to get to the consistency I liked….thanks so much!

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182 Alisa July 14, 2013 at 12:52 pm

This recipe is great. Just made it for a picnic, and no matter what they say, I will keep making it. Totally yummy and easy. Thanks!

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183 Adriane July 15, 2013 at 11:48 am

About the skinning of the chickpeas; quite some time ago my food processor broke so I had to use my mortar and pestle for everything. It seemed like drudgery at first, but I began to enjoy the process and now find it relaxing and far quieter than the screaming processor (which I have no plans to replace). When using a mortar to make hummus by hand it is absolutely necessary to skin the peas. A smooth consistency is beyond difficult to achieve with skins; I would say practically impossible. It’s really no trouble to skin them especially if you cooked them yourself. While they are still in water in the large pot, I just stir them around gently with my hand, rubbing them softly between my fingers. The skins slip right off and float above the peas where then can be scooped out with a slotted spoon or similar implement. The peas then can be ground with mortar and pestle to a silky smoothness. I think people should try it by hand a couple times. The quietness, the slow rhythm of grinding gives time to contemplate what you’re doing and is nearly therapeutic. Afterward you’ll realize we all need to slow down occasionally and be a more observant and active participant in the things we do. Especially feeding ourselves and our family. Eventually make your own tahini in the mortar as well, but save that project for later when you’ve had more practice. And you should find a source for hulled sesame seeds for exactly the same reason as skinning the chickpeas. ;)

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184 Joanne July 15, 2013 at 8:54 pm

Wonderful tips. Thank you Adriane!

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185 Julie July 15, 2013 at 6:34 pm

With what else can I replace the tahini ? It’s a little expenses and I don’t know what to do with the rest of it…

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186 Joanne July 15, 2013 at 8:52 pm

A few readers have tried peanut butter with great results. We have not tried it yet, but suggest using a natural (not too sweet) peanut butter instead of the tahini.

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187 Lon Lofgren July 31, 2013 at 4:53 pm

I just used sesame seeds and olive oil with lemon juice first in the processor, but it wouldn’t grind up till I added the garbanzos, then it smoothed right out!

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188 Nicole July 17, 2013 at 2:23 pm

Just made this a little while ago, and it was absolutely delicious! Even the kids loved it, and they usually stay away from anything vegetable related. I microwaved the chickpeas for 2 minutes before adding them, and added a pinch of red pepper flakes for a little subtle heat. I couldn’t find tahini in my supermarket, so I had to make some by toasting sesame seeds on the stovetop and then blending them with a little oil. Everything turned out very well, and it was soooo good! Can’t wait to try it with a few variations … The kalamata olive suggestion sounds awesome!

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189 Paula July 17, 2013 at 2:35 pm

Thank you so much for the detailed instructions with this recipe. I went to Dubai last year and have been trying to recreate that hummus. I have never got it right until today. This is just delicious. Thanks again.

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190 Nichole July 17, 2013 at 6:19 pm

I made this but used Joyva brand of tahini. WAY TO STRONG. I used ended up 2 lemons. 1 lemon was not enough 1/4c juice. I food processed another can of chickpeas and added 2 more lemons juice and added it to the rest of the mixture. It was better than…still too strong tahini but now its bareable with pita chips. I will make this again but wont use nearly close to 1/4c tahini.

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191 Allison July 20, 2013 at 12:15 am

AWESOME! My first time ever making hummus. I managed to make it with a small food processor – thanks for the WATER tip – This worked the BEST! Your video is the absolute BEST! Thank goodness I watched the video first, it helped me balance what to do and how to augment it as I blended smaller batches to make your recipe in double. Cant wait to share tomorrow!

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192 Demetria July 21, 2013 at 10:12 pm

I made your recipe today. I started with home cooked garbazos. It turned out great, but I think next time I’ll add more flavor, or use less garbanzos. I really think you should add how easy it is to cook them, plus that they are healthier when they don’t come from a can. Why? Well, you probably know about the toxic chemical BPA in can liners. Also, when food is processed for canning, the temperatures at which they heat them kills practically all nutrients. You are further removing nutrients (and fiber) when you peel them, so I don’t do that either. And last but not least, using the water in the can is a very bad idea. That water, besides the BPAs, also contains preservatives, such as but not limited to, citric acid. Don’t be fooled, that citric acid did not come from oranges, it most likely was made out of fermented corn…genetically modified corn!. So I recommend getting some dry garbanzos and cooking them in a crock pot after soaking them overnight with a bit of baking soda, which will help them cook.better, and will help you digest them better too.

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193 Kathryn July 22, 2013 at 9:10 am

Worked perfectly, even though I didn’t have a proper food processor. My husband and I love it. Next, try it out on friends and family. Yummm!

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194 Marcia July 24, 2013 at 1:19 am

This recipe is simply AMAZING. My girlfriend (who hates store bought hummus) could not get enough of this hummus. She absolutely loved it as did I. Thank you!! We are DEFINITELY making this again!!!

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195 Adam July 24, 2013 at 12:19 pm

Awesome! So glad you both liked it :)

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196 Lynne Phelps July 24, 2013 at 6:01 am

What a wonderful tutorial! I have been experimenting with variations on this recipe. My favorite is to substitute low sodium canned black beans and lime juice. I also add some cayenne and thyme. Yummy! Next I’m going to try white beans with sun-dried tomatoes! Thanks for giving me the confidence to try this at home.

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197 Adam July 24, 2013 at 12:19 pm

Thank you! Love all your adaptations :)

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198 Hilary July 25, 2013 at 6:24 pm

Great, marvelous, nutritious, and now a staple in my fridge. Simple, delicious, and absolutely perfect for my diet. Pretty much eating it for breakfast, lunch and dinner. Thank you for the easy instructions…they are fool-proof.

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199 Sharon July 27, 2013 at 3:43 pm

First time ever making hummus today. Followed your recipe exactly and am very pleased with the results. Next time, for my own comparison, I plan to try this with home cooked garbanzos. Am looking forward to trying some flavor variations but, will ultimately start with this recipe each time.

Thank you for sharing.

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200 Mars July 29, 2013 at 11:26 am

Thanks for your recipe.It’s Great!! I like IT!

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201 Max Carter July 29, 2013 at 2:55 pm

Best homemade hummus I’ve made yet!

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202 Amanda July 29, 2013 at 7:17 pm

I made two batches! Amazing, amazing! I did add two cloves of garlic and half of the lemon portion because I am not a huge lemon hummus fan. I will try not to eat it all tonight!

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203 Joanne July 31, 2013 at 12:09 pm

Haha, good luck ;)

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204 KariVery July 30, 2013 at 9:37 pm

Just found your site today – and bookmarked for later! This hummus is fantastic, thanks for the recipe!

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205 Joanne July 31, 2013 at 12:01 pm

So happy you found us :)

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206 Michelle July 31, 2013 at 12:18 pm

Thanks for this recipe — this is by far the best hummus I’ve ever had! I’ve made it twice in the past week already.

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207 Joanne July 31, 2013 at 12:33 pm

Awesome! So happy you love it.

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208 shanaiia July 31, 2013 at 1:38 pm

it tastes great..thank u for this recipe :)

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209 Lon Lofgren July 31, 2013 at 4:50 pm

This turned out great! I can’t find Tahini anywhere around here, so I put sesame seeds, olive oil and lemon juice together in the processor, but the seeds wouldn’t grind up until I put in the chick peas. Then everything got smooth and well mixed! I added a few black olives for an extra flavor, and it’s so good!

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210 Lisa July 31, 2013 at 10:27 pm

I absolutely am in love with this hummus recipe. I make it constantly and usually make a quadruple batch. I make my own tahini because it’s so expensive and pretty easy to make. Then I throw a jar of kalamata olives in the food processor and put it on top of the hummus and OMG, it just brings it to the next level!! I love it with carrot, pepper and jicama slices. So yummy and addictive that I had to link you to my blog to share with my readers. Thanks so much!

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211 Joanne August 8, 2013 at 1:08 pm

That’s awesome, Lisa! Love the addition of olives, too.

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212 Dan August 1, 2013 at 9:50 pm

This is a very good recipe! For those who don’t want to process the lemon juice and tahini first, I mixed them together in my measuring cup with a spoon until blended (just a few strokes) and then combined that mixture with the other ingredients (minus the beans). Finally, I processed the beans, half a can at a time. Using the Ninja Master Prep and long pulses, 10 seconds each this made a very nice smooth texture.
I added 1/2 cup roasted red pepper and increased the garlic to 1 TBS of minced to make a variation that my wife loves.

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213 Joanne August 8, 2013 at 1:05 pm

Great tips, Dan!

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214 Renee August 2, 2013 at 1:54 pm

Thanks so much for sharing this recipe. I love it. Oftentimes, storebought hummus is too garlicky; this was perfect.

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215 Joanne August 8, 2013 at 1:04 pm

Hi Renee, that’s what we love about making our own, we can add whatever we like :)

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216 Groovy Raw August 3, 2013 at 3:02 pm

Well, I think I have found the perfect humus recipe! Just made it and it came out great!!! I doubled the recipe because I love humus. I’ve made several unsuccessful attempts to get the perfect consistency and taste, but yours leaves me thinking, “this is better than store bought”!!!

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217 Chelsea August 4, 2013 at 6:43 pm

Just tried your recipe. I made it exactly as you instructed with one slight change – I used Pelligrino water instead of still water – I got this idea from a local restaurant that does this to make their hummus light and fluffy. The hummus turned out amazing! Smooth, creamy and the flavor was delicious. I only added 1/2 tsp salt, btw. Husband woofed down the whole first bowl of hummus (about 1/2 of the recipe) and is now going for more! Hummus is his favorite snack! Thanks for such a great recipe!

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218 Joanne August 8, 2013 at 12:59 pm

Fascinating. We are totally trying this out next time we make hummus. Thank you for sharing!

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219 Jess August 4, 2013 at 7:49 pm

I’d never made hummus at home before, and since this recipe seemed to have ‘special secrets’ I figured I’d try it first. This recipe is awesome! It’s easy to do, the pictures really help, and the ‘secrets’ really make the whole thing. Don’t worry about overblending – just blend every addition for awhile, scrape and re-blend. I’ve even made this in a blender (not a food processor) with canned chickpeas and it works totally fine (as long as you don’t overwhelm it with too much bulk that it can’t blend its way through). Thanks so much for the incredible, easy-to-follow recipe!

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220 Joanne August 8, 2013 at 12:58 pm

Hi Jess, you are so welcome. Thank you for coming back to share your own tips :)

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221 sam August 5, 2013 at 5:58 am

hi Joanne which olive oil did you use in this recipe extra virgin or olive oil? please let me know

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222 Joanne August 8, 2013 at 12:53 pm

We’ve made it with both. Use what you have on hand or choose based on what you love. It can be fun to change the origin of the olive oil, too. For example, if you like fruity olive oils, try Spanish or Californian. For something mild, French is a good bet and if you want it to pack a punch, Greek olive oil is perfect.

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223 ChyAnn August 5, 2013 at 10:51 am

Great recipe!! Simple, smooth tasting and yummy! Made in my Vitamix and added red pepper when I added the garlic. Very good!

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224 Joanne August 8, 2013 at 12:45 pm

Love adding red pepper. So good!

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225 Connie August 5, 2013 at 5:18 pm

Searching the internet for a hummus recipe and this recipe came up first. Looked at it and decided to try this out today. What can I say, delicious and so easy. This is going to be my go to recipe every time I want to make a great hummus. I am looking forward to trying the different variations. Thank you Joanne and Adam.

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226 Joanne August 8, 2013 at 12:44 pm

Great! You’ll have to come back and tell us what variations you’ve come up with :)

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227 Candace August 5, 2013 at 9:28 pm

Five stars for this!

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228 Margaret August 9, 2013 at 11:49 pm

My apologies if this was covered earlier in the comments:
I NEVER use a blender to make hummus, since I discovered how much simpler and less wasteful it is with a hand held soup blender. I have a small and a large Cuisinart hand blender: the small is fine for one batch. To make it less splashy, I smash the chickpeas first with a potato masher or a fork. As an earlier reader suggested, it’s all a matter of how long you want to blend it. I have consistently gotten a nice whipped smooth hummus using the hand held blending wand.
The only advantage I have found in cooking my own chickpeas is that I can add bay and cumin and whatever to the cooking water. Imparts a lovely taste, and you can use the liquid for other things.
I think your recipe is fine, but I make mine a bit more garlicky!

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229 Joanne August 12, 2013 at 12:38 pm

Thanks for the tips :)

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230 Margaret August 9, 2013 at 11:54 pm

Oh, and another time saver (if you want to simplify) is to use minced garlic from a jar! That makes this recipe a real no brainer. So much cheaper and tastier than storebought!

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231 Katie August 10, 2013 at 12:18 pm

Best hummas recipe I’ve tried. I mixed the oil and spices in with the lemon juice and tahini, and the emulsion of the oil and tahini created a super creamy, mayonnaise like effect. Awesome!

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232 Mary-Anne August 12, 2013 at 10:10 pm

This is my new go-to hummus recipe. Thank you.

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233 Joanne August 13, 2013 at 1:52 pm

Awesome! So glad you found us :)

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234 angela August 13, 2013 at 2:11 pm

I added extra lemon because mine was bottled not fresh. I also used a Vitamix as I don’t have a processor. Thank you so much for listing the steps as I like others gave up because it never came out right. The flavors were not balanced nor would they blend as well as what I had from restaurants or grocery stores. This recipe rocks! Thanks again!

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235 Joanne August 13, 2013 at 2:16 pm

So glad everything worked out for you :)

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236 Missy J August 15, 2013 at 1:12 pm

Just wondering if you have tried cooking the garlic in olive oil in a pan for a bit first?

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237 Joanne August 15, 2013 at 4:27 pm

That would be a great idea!

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238 Kelli August 15, 2013 at 10:34 pm

Amazing!! This was my first attempt at making my own hummus and it was DELICIOUS! For some reason my tahini didn’t whip / thicken AT ALL but I just kept going and it turned out great! I added roasted red peppers and that changed the texture to a little more watery than I prefer …probably should have made sure they were drier (I used jarred) but regardless, my husband and I loved it. Go to recipe from here on out :). So glad I found your website and can’t wait to try more of your recipes!

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239 Adam August 16, 2013 at 9:08 am

So glad it worked out for you :) We’ve noticed that about add roasted peppers, too. Definitely add before the water stated the recipe and add the peppers in batches — that way, you can check consistency as you go.

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240 bryan August 16, 2013 at 8:41 am

This is a fabulous recipe. Worked exactly as it says. I made my own tahini, cooked my own chick peas, and ground my cumin fresh and I think that made a big difference as well. Also, I think the added water at the end is a key. Made mine on a Ninja blender rather than a high-priced food processor and worked just fine.

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241 Adam August 16, 2013 at 9:08 am

Awesome! Love that you made your own ingredients :)

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242 Carole August 18, 2013 at 11:09 am

Loved this recipe. Better than store bought. I did add more water as I found it too thick.

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243 Bella August 18, 2013 at 1:55 pm

I have been making homemade Hummus for about ten years and never once thought to peel off the chick pea covers. Thank you for your tips. I do love humus that still has the lemon (or lime) taste to it still so that was a great idea as well (I always just added more lemon juice at the end instead of more water to make it creamier. LOL). I also like to add the variation of a stronger tahini flavor once in a while. I had purchased some tahini hummus once and fell in love with it more so than basic hummus for about one year. Then I was burnt out and started experimenting with other options. Then I just started to buy store made hummus because I ran out of ideas. You have re-kindled my desire to try new things with my homemade hummus. Thank you.
P.S. I shared you recipe on my fan page when one of my fans asked what hummus is.

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244 Steve August 21, 2013 at 10:46 pm

This recipe is always good when I make it and I have it bookmarked in my browser.

Suggestion: Remind us to put the lemon juice in the food processor first before the tahini. It saves having to scrape the bottom of the bowl so much the first time.

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245 Joanne August 23, 2013 at 10:49 am

Great tip!

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246 Nicole August 23, 2013 at 9:03 am

So delicious! I cut back on the salt and add pickled jalapeños. If you keep the full amount if salt with jalapeños it’s way too much.

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247 Tammy August 23, 2013 at 3:10 pm

Oh my goodness. This was so delicious, I just finish licking the bowl like it was chocolate chip cookie batter! Thanks for the wonderful recipe… my first batch of homemade hummus, of apparently many, many more!

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248 Dana August 23, 2013 at 6:25 pm

I made this for company and it was exquisite. Pre-beating the tahini really helped! I garnished with fresh basil and used 2x more garlic than called for. This version is now my go-to hummus how-to. Thanks!

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249 Tim Pishdad August 25, 2013 at 9:02 am

Love it..I found the mix too dry and even my vita-mixer would not mix. it was so thick. I kept thinning it with the juice from the chickpea can. I did not wash the chickpeas. I also have added sundried tomatoes soaked in olive oil to change it up. All good, and so many ways to personalize this basic recipe. The cumin is great in this.

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250 Michelle August 25, 2013 at 5:20 pm

Wow… this turned out amazingly flavorful… Love the smooth texture!!! Thanks for sharing!

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251 EL August 25, 2013 at 8:55 pm

Thanks for the helpful hints, II loved the easy recipe, I must say it took me ten minutes to skin the peas/beans but that was for more than double the recipe. I am not sure what method you use but if you take a small handful and rub them together in your palms the skin slips right off, I do I cook my own so perhaps they shell faster than canned beans. If you like it spicy I add one teaspoon of red Thai curry paste.
in a post script if you are looking to add as much fiber as you can to your diet I would not skin them.

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252 Jeff August 27, 2013 at 1:15 pm

Easy and delicious. I used dried beans which which a soaked overnight then boiled for 20 minutes to soften. This is a simple recipe, but is not something to rush; rather, enjoy preparing it.

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253 Lisa August 27, 2013 at 2:32 pm

We tried this recipe and loved it. We linked it to this page: http://fromt2b.com/skinny-hummus/

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254 Tonyia August 27, 2013 at 6:20 pm

My sister made this recipe for me and I loved it so much I know make it. Super easy and very flexible.

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255 Lynn August 29, 2013 at 5:53 pm

Best hummus ever! The extra time food processing seems to make all the difference. Thank you!!!

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256 Cheryl September 1, 2013 at 9:43 am

This REALLY is better than store bought hummus. Thanks for sharing your recipe and the video and photos!

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257 Valerie September 1, 2013 at 2:49 pm

I love it. Made it yesterday for a tail gate party and today for a family dinner. I added a small can of black olives because our local Lebanese restaurant makes it that way.

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258 Ozlem September 2, 2013 at 2:36 pm

It is an awesome recipe. So delicious and easy to make. Thank you.

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259 Rae September 6, 2013 at 2:29 pm

I’ve been eating hummus since 1998 and been thinking since then that I really should be making my own. It took moving to a tiny prairie town with no hummus at the grocery store to get me to do that.

First step, I had to buy a food processor. Then I had to make my own tahini (came out a little too wet, need to perfect that step). Then, I followed your instructions and proportions, but I made it thicker and a little more rustic-textured, because that’s the way I like it. So I can’t comment on whether this recipe makes creamy hummus or not, but I can say that the flavour balance is perfect! Just enough of everything. This is going to be my go-to base hummus recipe!

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260 Joanne September 7, 2013 at 2:32 pm

So glad you loved it!

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261 Dee September 6, 2013 at 10:23 pm

Ok – dumb question! I ordered some tahini online to make this. I previously had “tahini sauce” from Trader Joe’s, which seemed lighter in color, thick and pasty. The tahini I just got is almost like a thin peanut butter, and is just the sesame seeds. Do I use it “as is”?
(The new stuff DOES look like your picture as you’re pouring it into the bowl. The TJ tahini sauce looks like your results after processing). I’m confused – can you help? Thanks!!

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262 Joanne September 7, 2013 at 2:29 pm

Hi Dee, We’re not sure what the Trader Joe’s sauce is, but as long as it is made from ground sesame seeds, it should work well.

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263 DoodahGurl January 12, 2014 at 5:18 pm

If I may butt in here, I think the tahini sauce is used in things like chicken shawarma sandwiches and such. I believe it contains tahini as well as other ingredients (check the ingredients list). Tahini itself should be like the consistency of peanut butter and may need to be stirred prior to use since the oil tends to rise to the top of the jar.

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264 Joanne January 15, 2014 at 3:08 pm

Yep, that’s true. We usually need to give our tahini a stir before using.

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265 Fahbee September 7, 2013 at 2:49 pm

AMAZING! This recipe produced the creamiest, smoothest, most silky, delicious hummus I’ve ever had outside of the first place I ever tried it – a small, family-owned Pakistani restaurant in Dearborn, MI. After I moved to Texas I tried for *years* to buy, then make it, but nothing ever came close. Now my search is finally ended. Thank you so, so much! Yours was the first recipe to stress the importance of the preparation and it truly made all the difference.

My minor alterations to the recipe were: I used garlic oil instead of olive oil because that’s all I had in the pantry. As for the optional items: I peeled the canned chickpeas, used 3/4 tsp kosher salt, and 4 tbl water since I like my hummus a little more spreadable. End result: Fantastic!

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266 Joanne September 7, 2013 at 3:08 pm

So glad you loved it!

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267 Paul September 7, 2013 at 8:23 pm

Excellent recipe. I made my chick peas from dried (3/4 cup), soaked them overnight then cooked all day in the slow cooker. I rinsed them and added to processor while still warm, did not skin, but the hummus came out very creamy. I am now a believer in pre-processing the tahini/lemon. I missed the part about doing half the chick peas at a time, but it still came out great. I also added 1/2 tsp dried coriander and 1/8 tsp chili powder. Next time I’ll try making my own tahini, as several reviewers suggested. It has always seemed strange that sesame seeds are fairly cheap but tahini is fairly expensive.

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268 Kate Smith September 8, 2013 at 5:02 pm

Thank you for an easy, and super tasty recipe! I recently started eating more plant based proteins, and after a month of buying hummus, I decided to make my own. It is so good and I made the recipe as written.

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269 Ann September 8, 2013 at 5:22 pm

Loved this recipe. Have never been able to get my hummus creamy. Thanks for all your work. Want to try loads of the other recipes I found on your site.

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270 Joanne September 16, 2013 at 11:51 am

Thanks so much :)

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271 Lisa September 10, 2013 at 6:53 pm

Excellent and easy! I always wondered why my hummus was never as smooth as the one’s I bought in the store. I also added a tsp. of sesame oil. Yum!!

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272 Pat Whaley September 10, 2013 at 11:13 pm

Will try this soon. Have to find tahini OR sesame seeds.

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273 Joanne September 16, 2013 at 11:32 am

Some readers have has success with unsweetened, natural peanut butter.

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274 Nancy September 12, 2013 at 1:51 pm

Very easy to make and delicious. Have shared this receipe with family & friends.

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275 Joanne September 16, 2013 at 11:29 am

Thank you for sharing :)

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276 Vilisi September 13, 2013 at 12:23 am

Tried this recipe with a friend today. Very nice!

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277 Vanessa Jacky Davis September 13, 2013 at 3:30 pm

Right on! Yeah this is it for sure.
I added paprika to mine just for personal preference.
This recipe makes a Hummus better than my store bought for sure.
Thanks!

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278 Sandy September 13, 2013 at 6:23 pm

I have been making hummus using your recipe and we love it! So much better than deli purchased. Tonight I made a fresh batch, rather than canned chickpeas I cooked up a bag of dried. What a difference in texture, it is so smooth and creamy. I’ve used standard store brand and expensive brands, but the dried beans win in my opinion, I used the package directions to cook the beans.

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279 Joanne September 16, 2013 at 11:26 am

Thanks for coming back and sharing your experience with dried vs. canned beans.

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280 Vasanth September 14, 2013 at 9:44 pm

This Hummus recipe is very easy and quick. I just made it and it tastes just amazing!
Thank you so much for posting it.

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281 Helene September 15, 2013 at 2:41 pm

Just made this and wanted to comment on how fantastic it is! Smooth, creamy and delicious. Thanks for the great recipe!

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282 Luana September 15, 2013 at 5:08 pm

Putting the tahini and lemon in the food processor first did not work for me. I think I have a chintzy food processor, as the blades have a fair amount of space under them before getting to the bottom of the bowl, so after an initial whir, tahini and lemon pretty much just sat there, even though I scraped and put on top of blades, once FP was turned on again, it sat under the blades.

I still got a really great batch of hummus. I used dried chickpeas, forgot to soak last night, so soaked early this morning for about 6 hours, and they cooked to tender in about 40 minutes. I really do prefer this over canned. The canned beans lack so much in taste for me.

However, I am not giving up on whipping the tahini! Next time I make hummus, I will put the tahini in the KitchenAid using the whisk attachment, and that should be beat a good amount of air into it. I hope? Or I will beat with hand mixer in a small bowl. I do think getting the air in it will make a difference in a lighter texture.

Thanks for your good information!

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283 Joanne September 16, 2013 at 11:21 am

Using a whisk and whisking by hand should do it — 30 to 40 strokes? Good luck!

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284 Mimi September 18, 2013 at 7:36 pm

Just made this using dried chickpeas instead of canned..turned out excellent! My husband will be so happy at dinner tonight having this as a side with our homemade pizzas :) Thanks you!!

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285 Brandie Anderson September 18, 2013 at 7:37 pm

An amazing recipe! I added 2 spoonfulls of jarred sun dried tomatoes, garlic powder, and a tsp of dried Italian seasonings…Yum! I spread it on some warm pita and topped it with lettuce, feta cheese, sliced peperoncinis, sliced Roma tomatoes and drizzled with a homemade Greek vinegarette dressing! Greek pie bread..amazing!

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286 Joanne September 19, 2013 at 11:27 am

Sounds delicious!

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287 jennifer September 19, 2013 at 4:29 pm

OMG….SOOOOO GOOD..I AM LICKING THE SPOON..NEXT TIME I’M MAKING A DOUBLE BATCH!!! DECLICIOUS. :)

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288 jennifer September 19, 2013 at 4:31 pm

BTW..had no tahini,,used sunflower butter…came out as good or better. yum.

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289 Tracy September 20, 2013 at 2:42 am

We bought a Vitamix recently and tried their recipe. Yuk!! I thought I would give it another go with your recipe and it is the best in the world! I throw one in the trolley too when shopping and it usually ends up not getting finished. This one didn’t last long. The only thing I need to do a big shop for now are cans of chickpeas! Thankyou…

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290 Joanne September 20, 2013 at 11:02 am

That’s great Tracy … plus, a new Vitamix? They are pretty awesome :)

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291 Luana September 21, 2013 at 5:54 pm

Well, I used the hand mixer on the tahini, and it did increase in volume. I didn’t notice any paleness until I added the lemon juice, so that may be what does it. I can’t say it looks any smoother than it usually does, but it tastes heavenly. For some reason, the tahini taste is more pronounced, though it doesn’t taste like too much. I just realized reading the recipe again, I forgot salt and cumin. I do go heavy on the lemon, and I added a roasted red bell pepper (not from a jar) and some Sriracha. The taste is excellent, and I would beat the tahini with the mixer again for it. Oh, and I also use dried garbanzos.

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292 Joanne September 22, 2013 at 10:21 am

Love your idea to add sriracha!

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293 ashley March 12, 2014 at 1:06 pm

What did you do when you used the dry chick peas? I prefer them over canned but can not get them to cream.

Thanks
Ashley

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294 Colette September 24, 2013 at 6:13 pm

The tahini and lemon does get whipped and creamy….what a surprise. Loved it and having it tonight. Made a double batch and put dollops of Saracha, toasted pine nuts and olive oil on top. YUM!!!

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295 Heidi September 24, 2013 at 11:14 pm

OK, so the first time I made this (a few months back) it turned out FANTASTIC! Loved it.
I have tried to replicate it many times since then, but every time I try to cream the tahini and lemon juice it curdles and turns into a lumpy mess. This happens even if I only use half the stated amount of lemon juice.
Sometimes I can sort of restore the creamy texture by adding more tahini, or even yogurt, but then when I add the chick peas it goes all lumpy again. No matter how long I process it, it won’t really blend. Adding water just makes it worse.
My husband and I theorized it might be because of the humidity in the air..? We don’t have central a/c and we are in southern Ontario (Canada) where the summers can get pretty muggy. But the weather is much cooler now so I’m stumped as to why this recipe still won’t work.
Any ideas? I’m about to give up!

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296 Joanne September 25, 2013 at 10:47 am

How strange. We have seen the tahini go lumpy once. We were using the last few tablespoons of our tahini at the bottom of the jar. The hummus and lemon juice did not cream together as nicely. We’re thinking this was because the tahini at the bottom of the jar did not have as much oil mixed into it. (Our jar separates, so before using, we usually need to stir). Even with all this, we have been able to get smooth tahini by processing longer and adding water. Next time, try adding a little extra olive oil to the tahini to smooth it out. Or, stir the tahini and a little extra olive oil before adding to the processor. Hope that helps.

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297 Emma C. September 29, 2013 at 8:28 pm

Do you keep the tahini in the refrigerator? I do and have never had a tahini problem.

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298 Joanne September 30, 2013 at 12:53 pm

We refrigerate our tahini.

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299 Bobbi September 25, 2013 at 3:17 pm

Could black sesame seeds be used to make the tahini? I have never made hummus, but my kids and I just love eating it. I didn’t even know what tahini was until someone posted a recipe for it here. Thanks

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300 Joanne September 30, 2013 at 3:16 pm

Great question. We’ve never tried it, but don’t see why not.

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301 Ivory Bill September 29, 2013 at 11:51 am

Wonderful and easy! Only change I made was to retain the liquid from the canned garbanzos and used same in place of water.

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302 Emma C. September 29, 2013 at 8:26 pm

This is my go-to recipe for hummus. Love it…thanks for posting :)
I’m always generous with the garlic and I add a small handful of sundried tomatoes and five kalamata olives. Perfect every time.
I do peel the chickpeas but I throw everything into the food processor all at once.

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303 Nikki L. September 30, 2013 at 4:52 pm

This is a fabulous hummus recipe! Our 18 month old twin boys love it! I double the recipe and freeze most of the hummus in small quantities in a muffin tin. After they are frozen I pop them out and put them in a ziploc bag. It makes it convenient to pull one or two out at the beginning of the day for the boys’ snack or lunch.

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304 Nikki L. September 30, 2013 at 4:52 pm

Forgot to rate it!

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305 Dimitri September 30, 2013 at 7:29 pm

Thanks for sharing this simple recipe. The hummus I made following your recipe was creamy, flavorful and was definitely one of the best I’ve ever had in my life. This will be a staple for me going forward. By the way, I used a tahini called Dalia that I got from a Arab Market in Brooklyn, NY.

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306 Kelly McGrath October 3, 2013 at 7:56 pm

Thanks sooo much for this great recipe!! Your suggestions in preparations and pictures made a huge difference. I decided to use fresh chick peas, and added ground coriander. I leave out the garlic. I love garlic, but its like caffein for me, and keeps me up all night. (:-( too bad) Still tasted great though!

Thanks again!!!

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307 Moshe October 4, 2013 at 5:35 pm

For years now, I’ve been unsuccessfully trying to make a Hummus that comes remotely close to the commercial brands. One of my first recipes gave me a Hummus with the consistency of Biblical mortar (excellent for the Tower of Babel). Further recipes gave me a more liquified Hummus with the consistency of quicksand, and the equivalent taste. At the point of throwing in the towel, your Hummus recipe inadvertently came up on a Google search one day, et viola! The result was that creamy, smooth, and incredibly tasty Hummus, that up till now, could only have come from a tub sitting on a supermarket shelf. It is quite impressive, by the way, how you discovered that the real secret to great Hummus is not so much the usual ingredients, but rather, the initial making of the T’chinah olive oil paste, which is the entire base to the dish. Bravo! I remain abidingly grateful.

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308 Joanne October 6, 2013 at 11:54 am

So glad you found us. Thanks so much for coming back and sharing :)

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309 Bridget October 24, 2013 at 8:35 pm

Wow. This version just might be a winner! I can’t wait to try it. Moshe cracked me up with such a colorful description of those failed attempts. Unfortunately, it sounded all too similar to my own experience. It is difficult finding the perfect consistency for this dish. I hate when it is either too course or too creamy. I don’t mind if it is lemony or garlicy, but I do prefer to keep sodium levels to a minimum. Hopefully, the instructions in this recipe as well as the suggestions for heating canned beans will make all the difference. Happy Hummus!

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310 jane October 5, 2013 at 7:22 pm

Do you have a recipe for pita chips for the hummus?

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311 Joanne October 6, 2013 at 11:52 am

No, to bake pita chips do the following: Cut 2 to 3 pitas into wedges. Add to a baking sheet and bake in a 375 degree F (177 C) oven until lightly browned and crisp; 7 to 10 minutes.

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312 jane October 5, 2013 at 7:30 pm

I haven’t tried it yet, just wrote the ingredients to purchase… I do coffee hour at our church and wanted to make it for them.

I’m always looking for healthy low cost recipes for this.

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313 DStar October 6, 2013 at 5:30 am

Thank you for sharing this wonderfully easy recipe! I made my first hummus last week, where I added roasted sesame seeds in place of tahini (since I didn’t have any at home) and it felt like something was missing. This morning I tried your method (with tahini) and it was yummy! I’m literally having it with anything I find – crackers, veggies, chips, bread. Special mention to your ‘secret’ of adding the right ingredients first – I think it makes a helluva difference! My friends were over for lunch and they loved the hummus too. Definitely going to make a bigger batch next time. Cheers :)

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314 Joanne October 6, 2013 at 11:50 am

Thanks so much. We’re so glad it worked for you :)

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315 juliet October 6, 2013 at 5:23 pm

Hi. Can I substitute lime juice for the lemon juice?

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316 Joanne October 7, 2013 at 5:51 pm

Yep, that should work fine.

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317 Shirley October 9, 2013 at 2:22 pm

I made the receipe the way you have and it came out delicious!!! Thank you!!!

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318 Jen October 10, 2013 at 5:42 pm

mm…mmmm….mmmmm! Just made two batches of this delicious hummus! Thanks you! I finally found a recipe that gets it right!
I made a classic style hummus as well as roasted eggplant with basil. Oooo. Was this one divine!
I will be packing this in my lunch for the next week! Wonderful!

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319 S.Vitone October 10, 2013 at 10:12 pm

WOW!!!! I’ve been making my own hummus for quite some time but it never came out quite the way I wanted it to until I tried your method. I definitely agree that mixing the lemon juice and tahini first makes such a difference! I loved it so much I scraped the food processor clean with my finger so I didn’t waste even one tiny bit of it!

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320 Debbie Kate October 10, 2013 at 11:14 pm

Your recipe is awesome! Thank you for sharing especially the secrep my family and friends love !Definitely better than store bought, and cheaper!! :)

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321 Lisa October 12, 2013 at 2:48 pm

First time making Hummus. and so glad I found your totorial. Very easy & very yummy. Thanks

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322 Scott October 14, 2013 at 7:23 pm

Once again Inspired Taste delivers!!!! I made your Pho (actually three times now) a few months back and it was PERFECT! Now I come across this gem of a recipe! I followed it to the “T” and it came out absolutely divine! What a totally easy-to-do hummus! Holy cow have I been over paying for this little delicacy since, well, until I found this recipe. You guys really knock it out of the park and the accompanying videos make following your recipes as simple as watching TV. Now that I have this base recipe the sky is the limit! Roasted pepper hummus, roasted garlic hummus, jalapeno hummus, Thai chili hummus, cilantro hummus, sun dried tomato hummus, olive tapenade hummus, I’m making ‘em all baby!! Again, thank you guys sooo much! Keep ‘em coming!

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323 Dave October 16, 2013 at 6:43 pm

I just made hummus for the first time using this recipe and it came out awesome. Definitely a keeper. Obviously taste buds vary so I think I’ll reduce the lemon but everything else was spot on. Thank you!

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324 Daniela October 18, 2013 at 2:56 pm

Thank you much for the tip of putting the tahini first.My humus came up so good,my kids loved it,do did I.
I used the same ingredients in random order,but definitely the order of putting them in makes all the difference.
Daniela

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325 Amanda Lewis October 18, 2013 at 7:17 pm

This really is a terrific recipe. I have been looking for a good hummus recipe for a long time, and I finally have found it. Clearly, you are right about the order of the ingredients.
My variation was to use yogurt instead of tahini. I have always found tahini a very heavy and overpowering taste. The yogurt was great for the consistency, great for keeping this a low fat recipe, and seems to keep the light, whipped quality that you are aspiring to.
Thanks for the tips!

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326 Joanne October 21, 2013 at 9:20 am

Great idea to use yogurt! We’ll have to try that next time we make hummus.

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327 Alex Cameron October 22, 2013 at 10:59 pm

I’m a college student with a low budget for groceries each week but I thought this was a very affordable and awesome dish that I can whip up in minutes. It’s great for a quick snack in between classes :) Thank you for sharing this recipe!

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328 christine October 23, 2013 at 5:52 pm

MMM this is the best hummus i have made. I was tired of waiting for our store to get in organic hummus so i decided to look for a recipe. I am a lazy cook and the first time I made it I followed the directions. The second time, remember I am lazy, I threw everything in at once and it was really good! I don’t think I will every buy store bought again! Thank you for the recipe!!!

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329 Erin October 28, 2013 at 5:19 pm

This recipe sounds delicious, and I’ve been wanting to try homemade hummus! The only problem, is that I don’t have a food processor. The closest thing to it that I have is a NutriBullet, do you think it would work ok?

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330 Joanne October 30, 2013 at 9:46 am

A food processor is best, but you could try the NutriBullet. You will most likely need to scrape the sides and move things around a bit more, but it should get to smooth hummus in the end.

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331 AmyWW October 29, 2013 at 9:44 am

Thank you for a wonderful recipe! The pics and instructions helped so much, and the hummus is delicious!

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332 JP October 31, 2013 at 2:43 pm

This is ridiculously easy to make and tastes so much better than store bought – thanks for sharing!

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333 Connie McClung November 3, 2013 at 10:59 am

I am on a sodium restricted diet due to Meniere’s disease. So I adapted your recipe by using no-salt-added garbanzos and tahini. I omitted the salt and substituted 1/2 teaspoon ground red pepper ( I like things spicy!). Finally, I substitued sesame oil for 1 tablespoon of the olive oil. The result is delicious and has only 35 mg sodium for the entire batch (super low). Thanks for the great recipe – I plan to try it next with added roasted red pepper!

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334 Joanne November 3, 2013 at 3:40 pm

Thanks for coming back and sharing your substitutions :)

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335 Cathy November 5, 2013 at 7:09 am

This was my first time making hummus myself and the result was delicious! I don’t have a food processor, I used a blender, which took FOREVER because I had doubled all the ingredients to make this for a party of 12, but since the results were so tasty, I’ve decided to invest in a food processor to make this and other recipes easier. My only adjustment was to add a bit more cumin, and in the interest of keeping the fat content down, I didn’t serve it with any extra olive oil on top, just the paprika, but no one minded.

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336 Julianne November 6, 2013 at 5:40 am

I’m not sure what I did wrong but I couldn’t get the tahini to turn into a paste and I let it process for quite a while. It turned creamier but after 5-10 minutes beating it I gave up and just mixed the rest of the ingredients in. Any idea why it didn’t work for me?

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337 Joanne November 8, 2013 at 2:04 pm

Not sure, did the hummus turn out well in the end? As long as it turned creamier and a little lighter in color, you should be fine.

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338 John Hofland November 7, 2013 at 1:15 am

This is the best hummus we’ve ever made. Very smooth texture, and a nice balance of flavors.. The tips on how to do each step make all the difference. We added a teaspoon of sriracha sauce to give it a little heat.

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339 Sarah November 7, 2013 at 9:57 am

This recipe was AMAZING. The only different thing I did was make my own tahini base. Just one cup roasted sesame seeds roasted in 2 tablespoons of EVOO, and then ground into a paste using some more oil and a little bit of water. Turned out DELISH!

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340 daniel November 8, 2013 at 2:30 pm

Just prepared it according to your recipe and everything was exactly like you had described it. Yummy! Creamy! oh, one slight note though: be careful with the amount of salt. I added 1.5 tsp for a double batch and 1 tsp would have been enough.
Anyway, thanks for the recipe, love it!

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341 Rachel November 9, 2013 at 6:58 pm

Working on helping my husband’s new heart healthy diet (he had a heart attack this week) and he requested hummus today. I didn’t dare buy him a store bought variety but made this recipe and he loved it. I was wondering if anyone already had the nutritional value worked out for this recipe?

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342 Joanne November 11, 2013 at 11:07 am

Hi Rachel, We’re so sorry to read about your husbands heart attack. We’ll be thinking of both of you. Hope he loves the hummus :)

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343 star November 9, 2013 at 8:39 pm

Great recipe! The tip about blending was the key to making great hummus! I have tried other recipes for it before with mixed results. I did add 1/2 c. lemon juice and went with the 1 1/2tsp salt and added about 3 Tbs. chopped parsley which went in to the processor at the end.
Thanks for the clear directions too!

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344 TwoFatLadies November 12, 2013 at 9:14 pm

I rarely give 5 stars to anything, but this is the best hummus recipe I have made. This stuff is smooth, creamy and delicious and that’s without tweaking it at all. I can’t wait to try it with roasted red peppers. I at first found it hard to believe that adjusting the order of ingredients made such a huge difference, but remembering my in-organic chemistry class in college, the order that you put things can make the difference between success and explosion and fire.

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345 carole November 16, 2013 at 2:45 pm

I totally agree with not peeling the chickpeas. I’ll leave that for people who have way to much time on their hands. really good hummus

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346 Tara November 16, 2013 at 5:31 pm

simple and delicious – never buy pre-packaged again

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347 Charina Navratil November 18, 2013 at 10:28 am

Thank you so much for this recipe/method of making yummy smooth hummus! Finally, it’s like or better than store bought. It truly smells, tastes, and looks like hummus should!!

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348 Evan Cacciotti November 18, 2013 at 8:22 pm

I really enjoy this recipe, I have used it to make several different types of hummus. I found if your like me and enjoy an extra bit of tang or spice, i add 1/4 cup of malt vinegar, or apple cider vinegar, or a spice infused olive oil instead of plain to add a kick ;) Enjoy! Great recipe!

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349 Ghazelle November 18, 2013 at 10:07 pm

Just made this recipe tonight. Absolutely delicious! I don’t have a processor, so I used my blender. It turned out smooth and delicious, but was quite a bit of work. I will add a food processor to my Christmas list this year, because I will definitely be making this very often!

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350 Ghazelle November 18, 2013 at 10:09 pm

Oh, one more thing… I would really like to pin this on Pintrest but don’t see that as an option anywhere. Am I missing something?

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351 Joanne November 20, 2013 at 8:57 am

Ghazelle, As you hover over each image with your mouse, the “Pin It” button should appear. Click that and you can pin.

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352 David November 20, 2013 at 4:45 pm

Thanks for the recipe, you do a great job of explaining the process and the reasons for your methods. Well done!

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353 Mila November 21, 2013 at 9:50 am

Found this recipe last week after buying a food processor capable of holding all the ingredients (my previous was a cute little 2 cup).

I followed the recipe exactly as written with the exception of adding in more garlic and it turned out wonderful. I then made a second batch two nights later, this time with olives and the marinade was used instead of water, also delicious. This recipe is definitely a keeper.

Thank you!

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354 Cimone November 21, 2013 at 5:47 pm

I love making my own hummus and trying new recipes. In the past I had never tried taking the skins off the chickpeas and what a world of a difference it made! My hummus has never been so smooth and delicious–I’ll definitely be doing this from now on.

Also, I didn’t have any lemons on hand so I tried using peperoncini juice and it worked out great. There was just enough acidity, the flavor wasn’t overpowering, and with the sodium in the juice there was no need to add any salt.

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355 RTGolden November 24, 2013 at 5:37 pm

Just made this. I don’t have a food processor, so I used a blender. It’s a little more time consuming, as you have to keep stirring in the chick pea water and shifting the contents to get it all to blend well. It works great though. I added fresh ground black pepper at the very end and let it blend in for about 30 seconds. Gave it a great, subtle change in flavor.

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356 Brandon November 26, 2013 at 4:30 pm

Amazing taste and texture!

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357 Linda November 28, 2013 at 11:14 pm

I made this simple hummus recipe today for my Thanksgiving dinner appetizer. It was a huge success! Our guests were all amazed how good it tasted and they are all hummus lovers.
Thanks for the helpful tips and expertise.

Linda Hendrix

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358 heidi November 29, 2013 at 11:48 am

Amazing! We used a little less lemon, but other than that it was PERFECT!

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359 Rick from Wichita, KS December 8, 2013 at 1:13 am

excellent recipe and instructions.
I added an extra clove of garlic, vrry yummy. used a blendtec and it came out very smooth even with adding all at yhe same time

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360 COOKIE December 11, 2013 at 5:38 pm

This was great!!! thank u

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361 Susanne December 12, 2013 at 9:16 am

I’ve tried a couple of recipes before, but this is the first time I’m really happy with the result! It’s perfectly creamy and tastes great! Thanks for the great recipe and the very clear instructions! I would have never thought of creaming lemon juice and tahini first! Makes a huge difference!

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362 eileen December 16, 2013 at 7:13 am

hi i just made this with dried chickpeas and it is delicious! i loved your trick for making it creamier!! however, it must had something to do with the tahini i used, but my initial paste (before adding the chickpeas) was very thick and crumbly(imagine something like cookie dough).. If i had to pick a favorite tip, that would be the two tablespoons of water in the end. It changed everything, and it made my hummus creamier and couple of shades lighter, much like yours.. Just two tablespoons, i am amazed!!! excellent recipe and VERY detailed. 5/5

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363 Joanne December 16, 2013 at 12:30 pm

Thanks!

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364 Shawn Snyder December 16, 2013 at 8:16 pm

At first I thought your secret to your recipe was absolutely insane, and I’ve been making Hummus for a couple years now… so after taking your secret to heart and mixing the tahini and Lemon juice first to make the paste; all I gotta say is WOW! I also put some roasted garlic in as well but this is by far my best batch yet!

THANK YOU!!!

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365 Lupe December 19, 2013 at 12:29 pm

This is the best recipe for Hummus I have tried. I boil my garbanzo Beans with spices and lots of water. I’ve made it several times and it’s perfect every time. I would give it a #10. The only thing I change is instead of water I use the liquid of the garbanzo beans and add a little cayenne pepper. Perfect….. :-)
Thank you

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366 FE December 19, 2013 at 4:11 pm

We loved this hummus. I made it as an appetizer, and we almost didn’t move on to the main course! I did all kinds of substitutions: no tahini because it was not available at my local grocery store, added an artichoke & lemon mixture/tomato paste/ a hearty splash of hot sauce, drained peas but reserved the liquid to use instead of water for thinning the hummus. Next time I will try adding sun-dried tomatoes. I will be sure to keep a can of chickpeas in the house for making this on the fly. Thanks!

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367 Sharlene December 21, 2013 at 4:46 pm

This is THE BEST hummus recipe yet! Creamy! Cloud-like consistency. If you haven’t tried this, you must! Ymmmmmmmm

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368 Ron Celebration Florida December 22, 2013 at 4:46 pm

WOW
I’ve made hummus from other recipes but this by far was the best.
I doubled the recipe and it came out perfect. I don’t take the skins off the beans as
we like the texture better.
One was roasted garlic the other roasted red pepper and I know my guests are going to love it.
Thank you and Merry Christmas to you.

Ron

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369 Ron Celebration Florida December 22, 2013 at 4:49 pm

I couldn’t put in 5 stars for some reason
but I’d give you 10 if I could have
So I did it here :)

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370 Robert December 23, 2013 at 9:25 pm

I’ll try starting with the tahini and lemon juice. Looks like a good tip thanks. But nobody should ever put a finger in the food processor with the blade still in it, even with it turned off.

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371 zack December 27, 2013 at 7:50 am

Does your hummus still have the strong chickpea taste by using this recipe??
mine does. Doesnt matter what i do i cant get rid of the chickpea taste. The one that i bought from authentic Yemeni restaurant is very unique. It is smooth,creamy and the taste is very unique. The odour and taste from the chickpea is gone.

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372 Joanne December 30, 2013 at 11:29 am

We’re not quite sure what you mean — you will taste the chickpeas in this recipe. You could use a little more tahini, which is stronger in flavor.

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373 Angela December 31, 2013 at 1:03 am

Deliciously smooth and light! Practically irresistible. Loved the hints and ideas among the comments, too.

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374 Jen January 2, 2014 at 5:50 pm

Tastes great! A little too much lemon juice, so add slowly. I fixed it by adding a little sugar to the final product. Also, tahini can be expensive (found it for $10 a jar and only used about 1/7 of the jar). There are some pretty simple recipes out there to make tahini so I would definitely try those in the future!

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375 Taylor January 3, 2014 at 1:00 pm

Thank you for this recipe and tutorial!!! I just made hummus for the first time and it was fabulous. Explaining how much it needed to be processed was essential.

I also added a bit of sesame oil and extra garlic. I loved the lemony taste of your recipe.

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376 Kim January 4, 2014 at 8:11 pm

Great recipe, just needs more Garlic I use 3 large cloves.

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377 A Sully January 4, 2014 at 9:50 pm

GREAT!! Great taste, great directions… the big app hit at the party, especially since my 14yr old made it! The key is to let the food processor do its job, just as instructed – let it run – and the hummus will become soo creamy. Healthy and Wonderful!

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378 dominique January 5, 2014 at 4:49 pm

love this recipe, best hummus I have made. Thanks!
I did take the extra effort to take off the skins but I think it is worth it.

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379 stephanie January 5, 2014 at 9:16 pm

Just tried your recipe tonight!! Had to add much more water than you mentioned though. The result was delicious!!! Thanks for sharing!

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380 Amanda January 6, 2014 at 10:14 pm

By far the best hummus ever! I will never go back to store bought hummus! I am going to try out other flavors, but this is simple but great! Thank you.

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381 Judi January 7, 2014 at 12:35 pm

I made this this afternoon – fabulous, thank you! I added extra garlic and it turned out beautifully.

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382 Christie January 7, 2014 at 12:44 pm

The results were perfect. I wanted it to last a few days but couldnt stop going in the tub. I used two cans instead of one and up the oil and tahini for smoothness. I actually don’t own a food processor and it worked out just fine in my regular blender-just took a few extra stopping and mixning and scraping the sides. Lastly I laid fresh chopped Parsley across the top fo the finish product and YUM!!!

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383 Imrana January 8, 2014 at 10:46 am

Joanne,

Thank you for sharing your recipe. I have tried several recipes but yours is a keeper.

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384 Katie January 8, 2014 at 2:07 pm

Wonderful! It was a hit and was incredibly easy to make. The only difficult part for me was finding the tahini in my local grocery store. I followed the directions exactly and added water like suggested. It was creamy and whipped up to a nice texture. I used 2 cloves of roasted garlic and smoked paprika to garnish. Will make again soon! I may pine nuts as an addition next time.

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385 Tammy January 9, 2014 at 5:18 pm

Thanks so much for this recipe – it really deserves its 5 stars. We’re hummus addicts and always got it at the grocery store before, but we got a food processor for Christmas this year and this hummus was our first project.

We made our own tahini with mortar and pestle. (We couldn’t figure out how to get the food processor to do it–sesame seeds just shot away from the blades and stuck to the sides. Who knows.)

On the first try the hummus turned out just like the pictures, amazingly light and creamy in texture, and it tastes like heaven. I’ll be sad if I have to eat the expensive (and what I now know is–) chemical-flavored grocery store stuff again. We were worried until we slowly added the 3tbsp water at the end…then it was perfect. Amazing! Thanks again.

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386 Marian January 9, 2014 at 11:25 pm

I tried this recipe for our New Year’s Eve party and it was a huge hit! Thank you for cracking the code for amazing homemade hummus. See my write-up here: http://marianhd.com/2014/01/06/mm-heavenly-hummus/

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387 alisha January 10, 2014 at 7:07 pm

we made this recipe tonight. I love it! this was my first time making hummus, I also made fattoush today as well. Very good! Thanks for the detailed recipe!

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388 Kim January 11, 2014 at 3:57 am

Thanks for the great recipe, we don’t like overly garlic flavoured dips, which seem to be all that’s commercially available , so I made your reciipe with little salt and no garlic and it was delicious.
As it was home made, the texture was amazing.

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389 JGlendening January 11, 2014 at 8:03 pm

Basic and more delicious than any store brand. Just follow the steps

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390 Vibi January 12, 2014 at 1:04 pm

Hey, I just made this hummus and it turned out perfect and didn’t even take that long!! Thank you so much…Love it!

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391 Meghan January 12, 2014 at 2:39 pm

Love this recipe! I have used it 4 times, once as the simple recipe and three more times with variations: 1/2 c black olives the first time, 1/4 c sun dried tomatoes (with slightly less olive oil because mine were canned in oil) the second time, and with 1 medium chopped zucchini this last time. Every time the recipes come out WAY better because of the order you showed us. Light and creamy and also the perfect mix of spices. Thanks so much! I’ll definitely be sharing.

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392 Maddie January 12, 2014 at 8:22 pm

Just made this – fast, delicious and creamy, even with the skins on, and even my 9 month old loved it! Very different from store bought – it’s the closest I’ve had to the hummus I ate when in Jerusalem.

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393 Pete January 13, 2014 at 4:50 pm

I’ve made this recipe exactly as posted here several times over the past couple of months. Fantastic! I also tried your roasted red pepper version once, which was excellent. I used jarred roasted red peppers (thoroughly rinsed and drained) since I didn’t have fresh peppers on hand, but next time I’ll try roasting my own. I also made a chipotle version by chopping and adding one chopped chipotle pepper in adobo sauce with the chickpeas. That’s my favorite so far. Looking forward to experimenting with other variations (green chiles, maybe?). Thanks so much for posting this recipe!

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394 Evangeline January 16, 2014 at 5:06 am

I loved it!!! It is so much better than store or restaurant bought hummus. I’m so happy I found your website!
Evangeline
Manila, Philippines

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395 Rachee January 17, 2014 at 6:29 am

Was great consistency but was WAY too lemony!! I would call it a lemon dip rather than a chick pea dip. Will try again with a lot less lemon.

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396 Joanne January 17, 2014 at 10:22 am

Hi Rachee — Maybe 2 tablespoons of lemon juice is more like it for you when making it next time. From other comments and reviews the lemon juice amount is often adjusted — some love it the way it is, some add more and others are like you. Thanks for coming back and sharing!

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397 Carmel January 19, 2014 at 4:38 pm

Deliciously fabulous & incredibly easy! Thanks for sharing.

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398 Jaime January 21, 2014 at 10:18 am

I made this just as directed and can I say WOW..good stuff! Thank you for sharing!

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399 Veronika January 24, 2014 at 1:29 pm

Thank you so much! This turned out great! The detailed instructions were extremely helpful! :) Thank you!

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400 Jono January 25, 2014 at 1:43 pm

These days its often my wife taking over in the kitchen, so I really wanted to do something different, and as we often pigout on nibbles before a meal, with shop bought crisps, dips etc. I looked for and found this recipe. Its soooooo simple and so very much tastier than shop bought, and of course so satisfying to be eating home made, and is a hit with all tyhe family!
Thank you!

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401 Virginia January 25, 2014 at 3:31 pm

Thank you so much for giving this recipe to the World! I look like a genius now! :) Delicious and so many ways to experiment with and prepare now that I know the fundamental procedure. Thank you, thank you, thank you for saving me years of trial and error…

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402 Laura January 27, 2014 at 11:57 am

Thanks! It’s delicious, I managed for the first time a perfect homemade hummus!

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403 Christine January 27, 2014 at 8:34 pm

i made this recipe today. it was soooo good. i probaly have to make a new batch tomorrow lol

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404 Judy January 28, 2014 at 11:19 am

This is a family favorite!

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405 Linda Hawkins January 28, 2014 at 12:56 pm

I liked this recipe. I made the hummus and it had a distinct taste. I do recommend it to others.

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406 Bridget @ Green Global Travel January 28, 2014 at 9:44 pm

Can’t wait to try this! Hummus is always a staple in my fridge. Thanks for sharing!

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407 michael January 29, 2014 at 9:09 am

This is truly a delicious recipe. My family loved it! Thanks!

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408 jd January 29, 2014 at 1:59 pm

Great recipe. I did skin the chickpeas and thought it was worth the time.

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409 Pam January 30, 2014 at 11:36 am

I love this recipe, I have made it twice now with great results!

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410 phyllis pauls January 30, 2014 at 3:00 pm

I believe you made an error in stating the amount of garlic needed for your hummus recipe. You state half of one large clove. I believe you may have meant to say one half of one head of garlic. A head of garlic contains perhaps 20 individual cloves of garlic. Please clarify.

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411 Joanne January 31, 2014 at 11:25 am

Hi Phyllis — We really mean half a clove of garlic. (We don’t like it very garlicy). You can add as much or as little as you like, though.

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412 ticia January 31, 2014 at 12:03 pm

This is very tasty and easy to make. The only thing I would suggest is if you have a Vita-Mix make it in that as it comes out much creamier than in the food procss.

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413 Dana January 31, 2014 at 3:40 pm

My 11-year-old got hooked on hummus at her grandmother’s and wanted to make it at home since the store bought was so expensive. This recipe worked great for her! We used organic canned chickpeas and saved the liquid to use in place of water. Also, at the end she added a bit more lemon juice as a personal preference. It definitely turned out very creamy and smooth without skinning the chickpeas. It went deliciously with the naan my son happened to be making for a school project today. Thanks for sharing this great, very doable recipe!

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414 J Blackwell February 1, 2014 at 11:50 am

Very nice. I added more garlic and when I served it I drizzled oil round it and sprinkled peanuts on top.

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415 Justin February 1, 2014 at 9:50 pm

You absolutely nailed it. I’ve been making hummus recipes for a while now, and thought I would browse the net and see if there was something else out there. I’ve never made it your way before by putting the chick peas in last. So smooth! The lemon juice amount was spot on, I love that extra tang. I followed every instruction you put, and my guests agree… You nailed it. Thanks for posting. Very informative :) #subscribed

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416 Amber Olson February 1, 2014 at 11:07 pm

yum, yum, yum! I have always been a little “leery” of hummus, but a friend of mine insisted I try her homeade recipe—which was YOUR recipe— and I’m now hooked! I have made it every week for the past month, and it is a PeRFECT lunch for this busy teacher (keeps me full and happy until school’s out)! The only difference between yours and mine, because I love to play with recipes, is I add a little cayenne for some heat and tamari in place of salt. So Good!

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417 Jen February 2, 2014 at 11:27 am

Thank you for the detailed instructions. I used this recipe for Super Bowl Sunday, and it was flawless! Your site looks interesting too, I will check it out.

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418 Paulette February 2, 2014 at 3:38 pm

Great recipe and well thought out. I made this once years ago and never made it again until today. Lovely taste, adding water is brilliant of course, cumin great and I did take the skin off the chick peas and thought it was worth the trouble. Great directions.

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419 Pallavi February 3, 2014 at 10:43 am

I followed this recipe, I made tahini paste from sesame seeds and olive oil and also prepared from dry chick peas, I only omitted the garlic since my husband doesn’t like garlic. It was a party hit. Thank you for the step by instructions and video.

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420 Tina February 5, 2014 at 11:34 am

This is the BEST hummus I have ever tasted, and my boyfriend thinks so too! Thank you SO much for this recipe, I will now be making it once a week!

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421 Judy February 5, 2014 at 3:43 pm

Super easy to make and tastes great! Thanks for the pics too!

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422 Deanna February 6, 2014 at 4:11 pm

OMG!!! Soooo delicious, I will NEVER buy hummus again!

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423 Karen R. February 6, 2014 at 6:46 pm

I always used store bought hummus before and had wanted to try making my own. I am so glad I did. I LOVE this recipe. It’s simple and so tasty! I have only done it with the garlic but at some point want to try it with roasted red peppers. I followed the recipe exactly except added more minced garlic since I am a garlic lover. I could sit and eat the whole bowl! Great with cut veggies or blue corn chips or both! YUM!!!!

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424 Nina February 7, 2014 at 11:20 am

This recipe is brilliant! We added more garlic because we like garlicky:) Also added more lemon juice and used instead of 1 tbsp. of the added water. We also like lemony. The hummus was terrifically smooth. That lemon/tahini start is a smart way to go and the skinning options for the chickpeas is great. I think it is my favorite hummus ever – store bought or homemade! Thanks again!

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425 Josie February 8, 2014 at 8:42 pm

I’ve made this many times following the recipe and see no need to peel the beans. It came out perfectly smooth. Besides, there is nutrition/fiber in the skins.

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426 Joseph February 9, 2014 at 8:08 pm

Followed the directions, and the texture and consistency is perfect! Excellent fluffy hummus.

This is a great starter recipe. I found it to be WAY too salty, and much too garlicky in taste.

I would recommend (depending on the tahini salt content) that you don’t add any salt, and that you use 1/2 the garlic recommended. You can always add salt later but you can’t remove it once it’s in there! I added 1/2 tsp. and about fell over. One of the biggest problems with American food is the high salt content! Even a standard hummus 1 tbsp serving has something like 6% of your daily recommended value! Not to mention 9% fat. That’s in 1 tbsp! So you can easily adjust this recipe to be healthier.

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427 aubrey February 10, 2014 at 11:31 am

this hummus is delicious! I took the skins off of the chickpeas and it made a world of difference in texture. was really well worth it! Thanks for the great recipe!

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428 Lisa February 10, 2014 at 1:13 pm

I just made this. I used dried garbanzo beans soaked for 24 hours. It was delicious. Thank you for the recipe.

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429 Abby February 10, 2014 at 5:44 pm

I loved this! You’re absolutely right that the order matters. I make this in doubles and add jalapenos or tabasco to half of it. My husband could live off of it. I tend to add a bit more cumin, salt, and garlic to the regular one, for a bolder flavor. Thanks for the great recipe!

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430 Abby February 10, 2014 at 5:47 pm

Oh, and I use dry beans that I boil. I love the fresh taste versus the canned flavor of the beans that way. Doesn’t take long either, and the beans cream really well when they are HOT.

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431 Victoria February 10, 2014 at 8:13 pm

I’m eating this right now and I will never, ever buy store bought again. This is so good. I might cry.

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432 Arostegui February 13, 2014 at 4:09 pm

This was a very good guide for my first attempt. End result was a super smooth and creamy hummus. Wish I would’ve doubled the batch to save me the hassle of washing the food processor all over again :). I added a bit more minced garlic , 1/2 tsp salt, and 2 TBSP water at the end. Next time I’ll bump up the lemon juice and add a little less salt (this batch was a touch salty, but could be the sodium from the canned chick peas).

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433 Sharon D February 15, 2014 at 11:14 pm

I just made this now. Delicious! It worked perfectly. Thank you!

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434 Lorraine Rossi February 16, 2014 at 12:26 pm

I really enjoyed your video, but it’s led me to a question….Were the beans you used already skinned? If so, what brand and where to buy? All the ones I’ve bought have to have the skins removed and it is a tedious process, ’cause I don’t have a salad spinner. Any info will be greatly appreciated!
Thanks.

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435 Joanne February 20, 2014 at 11:01 am

No, we used canned chickpeas that had the skins on.

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436 George February 16, 2014 at 8:05 pm

Instead of water, why not reserve the liquid from the can of chickpeas and use two tablespoons of that?

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437 Joanne February 20, 2014 at 11:00 am

You could, we just prefer water. The canned liquid can be a little salty.

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438 Kristen February 17, 2014 at 12:13 pm

I made this hummus last night and it is delicious. It tasted even better after the flavors had time to meld over night. The texture is great. It took longer than 10 minutes but I had to stir the tahini in the jar and squeeze the lemons. I am sure it will be quicker next time. I got a thumbs up from my husband and 11 year old. This will be my new go to recipe. Thank you so much.

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439 Colin February 18, 2014 at 2:46 pm

Thanks for this recipe – sounds real great!
Wanted to know about throwing in some sesame seed?

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440 Joanne February 20, 2014 at 10:56 am

Sure, you could definitely do that.

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441 Amanda February 21, 2014 at 6:36 pm

Wow! I found this page while doing a search for how to make hummus. I am amazed at how good it turned out! Just like other commenters have said, I was licking the spatula like it was cookie dough! This could be dangerous stuff. I don’t think I’ll be able to go back to store bought. I followed the recipe exactly and thought it was perfect. I used a full teaspoon of salt. I noticed after the fact though that the tahini I purchased (Whole Foods 365 store brand) has salt listed in the ingredients. I don’t think most tahini has that. I actually don’t find this too salty, but I might try adding the 1/2 teaspoon the next time I make it since I’m starting with something pre-salted. :) Honestly this recipe is so good it makes me want to start shopping around for a larger food processor because I think I’ll be using it a lot more often now. I just have a tiny one and it still made it very creamy but I wish I had more room so I could make a double batch! Any tips on where to find cheaper tahini? I couldn’t find it at many grocery stores and Whole Foods was around $6 for what looks like it will be about 4 batches. Between the tahini, the beans, a lemon, etc. I’m thinking this is actually a little bit more expensive for me than using store bought. However, it is worth it. It’s delicious and also nice to know all of the ingredients that go into it!

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442 Amanda again March 4, 2014 at 5:44 pm

Oh never mind! I just watched your video and saw that you used the same kind of tahini I did! The first time I made the recipe I followed the instructions but didn’t notice there was also a video to watch. Just came back to make it a 2nd time and saw the video. :) Thanks again!

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443 Julie February 22, 2014 at 6:36 pm

Hello, I followed the recipe with the exception of using 5 or 6 roasted garlic cloves and I did add a bit more water than the recipe called for to get the right consistency. This is, by far, the BEST humus I have ever made. It was so smooth and creamy. Why buy it if it’s this good made fresh at home? Thank you for sharing the recipe and more importantly the technique.

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444 Laurie February 23, 2014 at 2:45 pm

I made this for the 1st time and it came out delish! Thank you for sharing your recipe and I love the video. I followed your instructions and it was a hit with me. Great Recipe!

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445 Dana February 23, 2014 at 5:43 pm

Hi Joanne & Adam.

I was looking for a hummus recipe for a cooking demo and found yours. I tried it and shared it with some friends and it was a big hit! Question: The cooking demo is Tuesday and I’ll be making your hummus for about 25 people. I was planning on the recipe x 4 in the food processor. Do you think it will work to quadruple the recipe? I wasn’t sure if I should just make 2 batches (and double the ingredients each time) or x 4 all at once. What do you suggest?

My food processor is a Black & Decker Quick ‘N Easy with approx. 6 cup capacity to the top fill line.

I’ll be serving with blanched green beans, carrots, celery, and whole wheat pita as some ideas for healthy snacks. Thanks!

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446 Adam February 26, 2014 at 1:12 pm

Hi Dana — It really depends on how big the processor is. We wouldn’t go beyond 2 batches at a time in ours. Good luck!

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447 Jamess February 25, 2014 at 10:20 pm

This recipe is terrible. WAY too much salt, and tahini. Not enough garlic. Cumin has no business being in hummus. Never again. Thumbs down.

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448 Joanne February 26, 2014 at 12:56 pm

Hi there, Sorry you didn’t enjoy the recipe. You could certainly reduce salt, tahini and remove the cumin if you like. All the best!

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449 Erika February 26, 2014 at 12:56 am

I just made this hummus recipe and it is EPIC !! Thanks so much. It has the perfect balance of nuttiness and tangy-ness. I ate a little bit as a snack and very excited to smear it on vegan sandwiches tomorrow. Cheers :)

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450 Fae February 28, 2014 at 3:33 pm

This was delicious! I used less tahini and cumin to adjust for my tastes but followed the recipe otherwise. Thanks so much for the tip about the processing order of the ingredients. Made a world of difference! I did have to add the extra water to thin to the perfect consistency.

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451 Fae February 28, 2014 at 3:39 pm

BTW I only used 2 tablespoons of tahini and 2 small pinches of cumin and 3 large pinches of kosher salt.

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452 Mary February 28, 2014 at 4:28 pm

I have made this recipe many times. Love it! I just wanted to say that I grind sesame seeds fresh in a coffee grinder for the tahini and cook my garbanzo beans to avoid toxins possible in canned foods. Thanks for the technique!

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453 Brooke March 1, 2014 at 11:22 pm

This is the only hummus recipe I use anymore. Tried, true, delish! I add a little more garlic as I am fond of it and use light salt. Thanks so much!

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454 Scott March 2, 2014 at 9:51 pm

This is by far the best hummus recipe on the internet. Thank you so much!!

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455 Priscilla March 2, 2014 at 10:39 pm

The consistency was positively perfect! I used to make humus a lot, but I could never achieve this perfectly smooth consistency before your technique. Thank you! I tripled the batch, and I found 3/4 of fresh lemon juice (~3.5 smallish lemons) to be a little over powering, but still very good. Next time I’ll reduce the lemon. I also dry toasted my cumin in a pan until fragrant and hiked up the garlic. Great recipe!

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456 Akemi March 5, 2014 at 10:45 pm

I love this recipe. Not only is it delicious but the instructions and pictures are clear and easy to follow. Today was my first time making hummus. My first attempt was with an actual Middle Eastern recipe. It was a huge flop even though I followed the steps. Inspired Taste made my hummus a success and I can’t wait to check out their other recipes!

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457 Joanne March 17, 2014 at 4:57 pm

So glad you found us and we’re glad you loved the hummus!

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458 melissa March 6, 2014 at 7:54 pm

Thanks so much for this recipe. I just brought it to a party and was told it was ‘the best ever’ and also, as other reviewers have said, that I should package and sell it. I did a trial run and it was a little too dense- I hadn’t realized but I had used a 16 ounce can of chickpeas by accident. Second round with 15 ounce organic trader Joe’s chickpeas was perfect. I added a little extra cumin and one whole clove of garlic but other than that followed directions exactly. The consistency was incredibly smooth and light. Delicious!!!!!

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459 Rachel March 6, 2014 at 8:18 pm

Best homemade hummus recipe I’ve made. I definitely credit the “whipping” lemon juice and tahini. I used a blender since I don’t own a processor.

I cooked my own chickpeas, and measured them with an empty clean can….just to follow the recipe exactly. I really should have measured that out.

I’ll make this recipe from now on. Ps leaving the skins on is no issue in terms of flavor.

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460 Joshua Griswold March 8, 2014 at 11:25 am

My and i have made this
this morning and it was absolutely delicious

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461 j March 8, 2014 at 5:55 pm

So yummy!

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462 Carrie March 9, 2014 at 8:14 pm

I made this hummus with black beans instead of garbanzo beans. It was amazing. I had to stop my son from eating all of it. The best recipe for hummus that I have tried, so far!

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463 Joanne March 17, 2014 at 4:29 pm

Yum! Black beans in place of the chickpeas would be great.

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464 Bill March 9, 2014 at 10:18 pm

I’m with you until the water. I add the water from the cans. Start with 1/3 with chick peas and then add gently as needed. I mix it all together at once and let the blender do the heavy work. I do add sea salt to remove bland (my taste). Just finished making 32 oz’s for under $3.00 in about 1/2 hour. GOOOOOOOOOD STUFF!

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465 Amy March 11, 2014 at 4:08 pm

Decent basic recipe, except that adding salt is unnecessary when using canned chickpeas. The lemon adds plenty of zip.

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466 Mrs.Abraham March 13, 2014 at 11:10 am

My husband just LOVES hummus from among his fav Arab foods and when he knew we cud make it home rather than buying from outside he was SO happy !! This is a simply simple and amazing recipe! Thank you..

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467 Joanne March 17, 2014 at 3:13 pm

Glad you enjoyed it!

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468 jimbostarr March 14, 2014 at 11:53 am

Okay, call me cheep and lazy. First, I made my own tahini with my electric coffee grinder and 1/4 cup of toasted sesame seeds. It turned them into a thick paste. Then I added 1 tblsp of olive oil. I also cheated by using bottled lemon juice and chopped garlic from a bottle. I then put everything in the food processor at once and left it on for about one minute. It turned out just fine! It saved me all those steps of blending and scraping too.

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469 Joanne March 17, 2014 at 3:08 pm

You’re not lazy! Glad the hummus worked out for you :)

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470 Selin March 15, 2014 at 6:05 pm

Thank you so much!!! I tried and it taste so gooood :))

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471 Joanne March 17, 2014 at 3:00 pm

Nice! Glad you liked it!

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472 Dave March 15, 2014 at 6:53 pm

I just made it and its not to bad. It has to much of a lemon flavor for me so I modified it to my liking. The tahini was a bit pronounced flavor wise for me as well.

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473 Joanne March 17, 2014 at 3:00 pm

Hi Dave, thanks for coming back and sharing your thoughts. Tahini is pretty prominent, try reducing it a little next time, the hummus will still work nicely.

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474 Christine March 15, 2014 at 9:26 pm

Yum!! Just made this and had my 7 y/o try it and he said, “mmmm, tastes like the store stuff!” Big compliment from him. It is delicious…can’t wait to have it with pita chips later :)

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475 Joanne March 16, 2014 at 11:09 am

Nice! So glad you both loved it :)

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476 Katy March 17, 2014 at 7:31 am

I made this two days ago! It’s great! I used about two cups of cooked chickpeas, only half a lemon, vegetable oil, and I bumped up the rest of the ingredients to make up for more chickpeas. Next time, I’ll make sure I’ve got enough lemon and olive oil in the house before I make it. Oops. Regardless, it is the best hummus I’ve made. I am a sucker for a certain brand of hummus, but I’ve been cutting back for ethical issues I have with that company. This was even better than that stuff! My husband and I ate about half of it warm right out of the food processor. I think it does help to process items that are still warm for creamy/fluffy paste-type foods. Also, I made my own tahini by toasting sesame seeds (but don’t brown them) and putting them in the food processor with some oil (about 1 tablespoon per cup of seeds). It’s not quite as creamy as the stuff from the store, but it’s way cheaper and lasts as long. For those wanting to use canned chickpeas, be careful of the BPA in the can. Cans are lined with BPA to maintain the integrity of the can. Two prominent studies have shown a relationship between salt and amount of BPA leached into the foods. (I don’t have the names of the studies. If you’re curious, google scholar it.) Of canned foods, beans usually contain the most sodium. For this reason, I have unfortunately given up most canned foods. Anyways, as far as the recipe goes, it’s amazing!!!

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477 Joanne March 17, 2014 at 2:40 pm

Hi Katy, Thanks for commenting. We’ve done a little research on BPA in canned foods — there are some companies transitioning to BPA-free Eden foods is one of them. I think the can actually says “BPA-free”? Anyway, thanks for sharing your thoughts :)

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478 Barb March 18, 2014 at 3:17 pm

I did not care for this recipe at all. It tasted like straight tahini.

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479 Adam March 18, 2014 at 4:16 pm

Hi Barb, some people just aren’t that in to tahini. You could try reducing it or eliminating all together? I know some commenters have tried natural (unsweetened) peanut butter.

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480 Steph March 19, 2014 at 5:49 pm

My mom and I made hummus for the first time today with this recipe and it turned out wonderfully!

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481 Joanne March 20, 2014 at 11:22 am

Wonderful! So glad you enjoyed it.

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482 Diane March 20, 2014 at 1:23 pm

I made this with a tiny food processor, so it was a bit more of a challenge and not as creamy, but delicious nevertheless. I’m bringing this to work to share with a Muslim friend (who told me to use fresh, not bottled, lemon juice) to see if she approves :)

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483 Joanne March 21, 2014 at 1:19 pm

Yes … fresh lemon juice is best. Hope you both enjoy it.

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484 James Peet March 21, 2014 at 3:31 pm

This recipe is exactly the same as the one I learned in Lebanon. We add a little olive oil to the hummus while we process it for texture and a little more garlic but it really depends on taste. If I need extra water I use the juice form the can.

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485 Paula M March 21, 2014 at 7:46 pm

Can you freeze the hummus?

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486 Joanne March 24, 2014 at 9:58 am

We have never needed to so we have not tired this. Here is an article sharing how to freeze hummus: http://healthyeating.sfgate.com/freeze-hummus-8347.html
Hope that helps!

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487 Catherine March 22, 2014 at 8:27 am

This really is the best hummus recipe. I add a bit more lemon because I like more of a lemony-kick, but other than that I follow this to a ‘T’ and will never buy from the grocery store again!

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488 Wendy H from AB CAN March 22, 2014 at 11:20 pm

First time making Hummus. Have to say, SUPERB! So pleased with final result; even my hubby, a total hummus-hater, found it “surprisingly ok” (high praise, trust me, lol)
Thanks so much, the pictures really helped me to know I was doing it right!

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489 Joanne March 24, 2014 at 9:45 am

Glad you liked it!

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490 Tamara March 23, 2014 at 9:39 pm

I just made this hummus, and it turned out great! I folloed all the steps, but added roasted red pepper as an alternative flavor. It is creamy, fresh, and full of flavor! Plus you introduced me to the use of tahini, delicious! Thanks for the advice and great recipe! FIVE STARS!

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491 Joanne March 24, 2014 at 9:40 am

Glad you liked it!

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492 Dimitra March 24, 2014 at 9:32 am

Just made it for the first time. Sooo good! And the instructions were very clear. Thanks for sharing!

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493 Joanne March 24, 2014 at 9:35 am

Glad you enjoyed it.

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494 Mary Ann Parrish March 25, 2014 at 10:22 pm

Joanne, I enjoyed this hummus very much.
Do you have any tips to keep the tahini from separating. It was already separated when I bought it. All the jars on the shelf were separated. It took a considerable effort to make it creamy.

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495 Joanne April 3, 2014 at 11:13 am

No not really, we have the same problem. We always need to stir.

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496 Linda March 25, 2014 at 10:39 pm

Absolutely the BEST hummus recipe I’ve found so far! They’re all so similar, and no, I didn’t process the tahini and lemon first. I just threw the ingredients in the processor, added extra water as needed, and processed it all up to desired texture. I used canned chickpeas, and added a bit extra salt and cumin, and a WHOLE clove of garlic (or two, maybe!). Maybe also a bit extra olive oil. My husband also agrees it’s the best hummus “we’ve” made yet.

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497 Joanne April 3, 2014 at 11:12 am

Woohoo! So glad you loved it.

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498 phia March 26, 2014 at 11:03 am

this is a brilliant recipe. just made it for a girls night and everyone wanted to know how I made it! I also added some coriander with the chick peas at the end which everyone liked

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499 Isabel March 30, 2014 at 8:53 pm

Thanks for the detailed instructions! I’ve made this twice now using my Thermomix and both times have come out great. This is a great blueprint, and I used it as a starting point so I could tweak the hummus to just the way my boyfriend and I enjoy it (dried chickpeas, a little more lemon, more olive oil). It’s also dead simple. Thanks for sharing!

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500 Joanne April 3, 2014 at 10:51 am

Glad you enjoyed it.

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501 Anna April 1, 2014 at 7:41 am

Really good recipe – So simple to make. I used sesame seed oil instead of tahini and the flavour was great.

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502 Joanne April 3, 2014 at 10:44 am

Glad you liked it.

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503 Monica April 3, 2014 at 1:21 pm

Hi Joanne,
I am really eager to try this recipe….just wondering if I could use a blender to mix everything up, since I don’t have a food processor. Also, does removing the skin off of the chick peas take away any nutritional value? Thank you :-)

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504 Joanne April 4, 2014 at 11:34 am

Yes, a blender will work. You will just need to scrape the sides and bottom of the blender a bit more than if you were using a food processor.

I’m not really sure about the nutritional value of the skins. (Sorry) We don’t usually peel them, though.

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505 Karen April 4, 2014 at 1:32 am

I always used tahini, until once I had an irresistable craving for hummus and had everything but tahini. I googled substitutes for tahini, and lo and behold, several sites listed peanut butter as an easy substitute. I tried it, and actually loved it– more than tahini.

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506 Joanne April 4, 2014 at 11:28 am

Yep! We’ve heard that, too. Thanks for sharing that it worked.

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507 Richard April 4, 2014 at 8:12 pm

It certainly does not taste like bought Hummus. And that is a good thing! I love Hummus, but have had some bad grocery store experiences with it. Using the fresh lemon juice gives it a nice fresh kick. I upped the garlic (by 3!), but that is just me.

Thank you.

ps Now, what do I do with the rest of this Tahini! :)

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508 Adam April 8, 2014 at 11:49 am

Make more hummus :)

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509 Scott M April 6, 2014 at 2:17 am

This makes really good hummus. It is as smooth as frosting. I use more garlic than called for, and I learned that minced garlic from a jar, shares only a passing resemblance to fresh garlic.So use fresh garlic. I make a double batch, and it barely sticks around long enough for the flavors to blend. Don’t be afraid to let the food processor run for as long as it takes to become perfectly creamy, and adjust the water content for desired consistency. I use the water from the chick peas.

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510 Beth April 6, 2014 at 6:11 pm

I just made two batches. One had capers and the other I used chili garlic paste. Both are great! Can’t wait to eat more tomorrow once the flavors meld more.

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511 Adam April 8, 2014 at 11:39 am

Sounds delicious!

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512 Lisa April 7, 2014 at 12:34 pm

So simple and sooooo good!!!

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513 Joe April 8, 2014 at 4:29 pm

The best Hummus I have ever had! A+++ on the instructions and photography!

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514 Adam April 10, 2014 at 2:54 pm

Thanks!

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515 Robert Adamski April 13, 2014 at 8:57 pm

Add some smoked red peppers. YUMMMMMY!

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516 Jen April 14, 2014 at 7:35 pm

Hey, guys! I used this recipe as a base then made some modifications. The “creaming of the tahini” was the trick that made my first batch (to your exact recipe) much better than the previous batches. I just kind of blow over instructions usually and do whatever the hell I want, but since you emphasized it I finally did it right.

Then, I took it a step further and added sun dried tomatoes, olives, and parmesan cheese to create a kind of Mediterranean Tomato Hummus, found here http://www.livingcuriously.com/hello/2014/04/spectacular-hummus-tomato-olive-parmesan-healthy-easy-appetizer-dip/. It turned out excellent and I’m a little surprised someone as stupid as me came up with it.

Great work on this recipe, others, and the blog.

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517 Joanne April 16, 2014 at 12:41 pm

Your version sounds wonderful! Thanks for sharing.

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518 Caroline April 15, 2014 at 5:26 am

This is hands down the best hummus I have ever had and I cannot believe it is homemade. It is nice to be reminded that food can taste good without artificial flavours! Thank you for sharing.

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519 Joanne April 16, 2014 at 12:37 pm

Nice! So glad you loved it.

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520 Kara April 17, 2014 at 8:52 am

This is my favorite recipe! So quick and delicious!

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521 Jenni April 17, 2014 at 11:48 am

Just made your wonderful hummus! Had tried two different recipes before I tried yours. Wish I had tried yours first! This is the BEST hummus I have ever had!!!! Better than store bought! Followed your directions exactly and it is perfect!! Can’t wait to share with my hummus loving family and friends!

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522 Danielle April 17, 2014 at 4:50 pm

This hummus was superb!!!! I have been making hummus for years and it was always hit or miss but when you pointed out the importance of initially combining the lemon and the tahini paste wahlah! I used organic canned chickpeas and compared to when I have boiled and soaked dried chickpeas they tasted the same. Holy crap amazing recipe!!! Thank you for sharing your wisdom, my tummy is sooo happy now!

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523 Trish April 17, 2014 at 9:24 pm

Lovely recipe, tastes great thank you.

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524 brunella April 19, 2014 at 8:15 am

I made this today and it was just beautiful. Thank you.

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525 Rosie April 20, 2014 at 7:50 am

That was the best hummus I’ve ever had! And so easy to make!

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526 Emily April 20, 2014 at 8:28 pm

Perfect! I eat a lot of hummus and wanted to make my own! This is the BEST!! Thank you! I followed your recipe exactly except I left out the paprika. It was perfect without it! :)

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527 Michael April 20, 2014 at 10:10 pm

Fantastic recipe. Used it for Easter. Everyone loved it. Father in law who said he didn’t like hummus because of the texture even loved it. Followed all the steps except didn’t add oil. Added water instead (could use juice from chickpea can instead).

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528 Lisa April 21, 2014 at 12:07 am

I just made this for Easter and everyone loved it! I used can garbanzo beans and tahini.

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529 Zarina April 21, 2014 at 5:55 pm

super! thank you!

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530 Heidi April 23, 2014 at 3:42 pm

Wow, wow, wow! This is so much better than store-bought, and I love that I can flavor to my specific tastes with just the tiniest bit of garlic, since garlic and I do not get along. Amazing texture, absolutely delicious! You’ve made a subscriber out of me!

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531 Joanne May 12, 2014 at 1:30 pm

So happy to have you! Glad you enjoyed the hummus :)

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532 Heidi April 23, 2014 at 3:43 pm

Forgot to note on my previous entry: 5 stars, definitely!

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533 Daphne April 23, 2014 at 7:36 pm

Made this recipe first thing in the morning for our work pot-luck lunch, because there’s no better time to try out a new recipe! I followed your instructions exactly, and it worked! I’ve made hummus before, but was never fully satisfied with the outcome. I’m proud to say I returned home from work with an empty bowl, even though I did the recipe x 2 1/2. :) I will definitely make this again for my family.

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534 Lauren April 24, 2014 at 1:49 pm

This recipe is truly makes the best hummus around! It is worth the 10 minutes to make rather than buying store bought. Ever since I tried it, I make it weekly. The order of ingredients is the most important part of this recipe. I have made hummus before, and made the mistake of just throwing it all together. Whipping the tahini makes a world of difference. One tip for Vitamix users, you can still make this in your Vitamix, but just be sure to whip the tahini and lemon juice on the lowest, (lower than 1) that it can go otherwise it just splatters up the sides & doesn’t do any whipping. Also, one benefit of using the Vitamix is that you do not have to skin your Garbanzo beans and you still get the smoothest & creamiest hummus around. Also, for even smoother hummus, use Great Northern beans over Garbanzo. The taste is the same, and the skin must be lighter because last night I grabbed a can of them by accident, but it turned out to be quite a pleasant accident!

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535 Laura April 24, 2014 at 5:37 pm

I just made this for my family. We LOVED it! I did it exactly as you said, and it was so good even my toddler was crazy for it!

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536 melissa April 24, 2014 at 7:15 pm

Can you use vegetable oil instead of olive oil? Would I need to change the amount?

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537 Joanne May 16, 2014 at 12:27 pm

Yep, if that’s all you have. Olive oil does add a little flavor, but vegetable oil will work just fine.

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538 Mary April 24, 2014 at 11:55 pm

Love this. I double the recipe and add more lemon or garlic depending on my mood. Thank you

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539 Erika April 26, 2014 at 2:05 am

This recipe is now one of my staples. I make a new batch every time I run out. As an organic vegan who likes a simple life, I am always looking for something that can be nutritious and easy. This is just fabulous. My mom said she doesn’t like hummus, but when she tried mine, she changed her mind :) I said, “you don’t like store-bought hummus, you do like real hummus.” :)

I like mine lemon-y so I’ve been playing with varying the ingredients. Twice as much lemon juice suits me fine. I use the hummus as a spread on whole grain toast and then add tomatoes on top. Absolutely delicious. I also use it as a substitute for cheese in whole grain black bean burritos. Superb. Thanks again for this awesome recipe :)

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540 Sue C. April 26, 2014 at 3:49 pm

The hubs and I have recently started making various appetizers for dinner on Saturday night instead of a big meal. We decided to try homemade hummus tonight and this recipe did not disappoint! We followed it exactly and it was amazing!! Used 1/2 t. salt and thought it was perfect. Used about 1/3 c. lemon juice instead of 1/4 c., because that’s how much my lemon yielded. This recipe is terrific!!

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541 Brian Saller April 26, 2014 at 10:42 pm

I finally found the perfect hummus recipe! They’re right, it’s all in the order in which you process. Fantastic recipe, great for beginners looking to impress without much work. Pair with pita bread cut into triangles and also sprinkle some of the mixed olive garnish from your grocer’s olive bar. Plates very well.

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542 Vicki v April 27, 2014 at 4:05 pm

The best tip I’ve found to make super smooth hummus from canned chickpeas is to add 1/2 tbsp. Baking soda to rinsed canned beans, stir and heat in micro for 2-3 minutes then rinse several times under cold water while rubbing the beans together with your hands. Skins float to the top and can be poured off. Brilliant!
http://m.youtube.com/watch?v=2Hh9tDJoUjw

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543 Elaine April 27, 2014 at 6:31 pm

So simple, so great! My granddaughter is allergic to sesame seeds, but not peanut butter, so I’ll make it with unsweetened peanut butter next time as a variation. I agree with you and many of your commentators regarding the use of water, and NOT using the water from the can of chick peas. We North Americans have to reduce our intake of sodium (salt) and the water from the can of chick peas is loaded with salt. I just used your recipe without salt, and it’s delicious.

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544 Kenny Edwards April 28, 2014 at 4:44 am

Great recipe. I made it for a friend from the Middle East, and he loved it. He confirmed that it was way better than the tubs you buy at the grocery store. :)

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545 V al April 29, 2014 at 6:32 pm

This method of making really smooth hummis is very accurate. It’s easy and takes a little longer but worth it. I have only one criticism. Mine turned out a little bitter and I did let it “mellow” in the refrig before using. Next time I make it, I will probably cut down the tahini paste and possibly lemon juice. I will definitely use this method again.

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546 Rachel April 29, 2014 at 7:05 pm

I just made this! I also added a 1/2 of an avocado and a handful of cilantro. It is amazing! Thanks!

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547 kathy parmelee April 30, 2014 at 1:09 pm

i tried to print this recipe and ended up with a printing nightmare. it screwed up my printer and left me with fifty pages of comments. no print recipe on this one. think i’ll go elsewhere. bad website.

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548 Joanne May 16, 2014 at 12:05 pm

Hi Kathy, there is a print button located to the right of the recipe — that should only show the recipe itself and not the article or comments.

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549 Pad May 3, 2014 at 3:28 pm

I just made the Hummus form this recie for the first time, it is beter than Sabra hummus. It was so easy. Next time i do not even need the printed recipe. It is so easy and fast.

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550 kerry May 3, 2014 at 4:06 pm

Thank you for the great video. I especially loved it for the music on the video and precise explanations which were not too much and boring.
It was my second time making Hummus and it turned out far more better. the only matter was its smoothness which is because of canned chickpeas I think.

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551 JC May 3, 2014 at 6:49 pm

this recipe is awful…there’s way too much tahini for 1 can beans…I added more lemon, lime, water, salt, cayenne, nothing helped it…sorry

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552 Joanne May 16, 2014 at 11:57 am

No worries, you could try halving the amount of tahini next time. It is a strong flavor. Other options are to use a natural (unsweetened) peanut butter in place of the tahini.

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553 Alex May 3, 2014 at 11:22 pm

This was AMAZING! I tried making hummus before but it never came out this good and creamy. Thanks so much for sharing! I’m pairing this with hard boiled eggs without the yolk for a healthy snack. Just awesome!

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554 Adrienne May 6, 2014 at 12:58 pm

I can’t tell you how many times I’ve tried making my own hummus and it always turned out pretty terrible. So glad you’ve shared this creaming trick with me! I’ve tried peeling the shells off before and it still didn’t work as well as this. I’m so happy I can finally make my own hummus to enjoy, thanks again for sharing!

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555 Joanne May 12, 2014 at 5:54 pm

You are welcome! So glad you found us.

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556 Meg May 7, 2014 at 5:52 pm

Yum! Great recipe. This was my first time making hummus and it came out great. Thank you :)

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557 Una May 8, 2014 at 6:36 pm

Just made this for dinner. Very very good. Tastes just like my own recipe. I use white beans instead of chickpeas because I truly hate chickpeas. This has a great flavor balance and texture. I also used dried beans which I cooked with cumin. So good. And crazy easy.

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558 les May 11, 2014 at 1:23 pm

PDG The best home made hummus I’ve had. Great instructions and photos.

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559 Maggie May 14, 2014 at 9:53 am

Made it using a Bamix brand immersion blender and a tall 4 cup measuring container. Worked great, moved the blender stick up and down through the mixture with the flat blade attachment and it was wonderfully creamy. Great taste.

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560 HH May 14, 2014 at 5:23 pm

Hey this recipe is wonderful. The only difference I notice in my batch came from using Tahini from Trader Joe’s. I never had the thick paste. After I added the second set of chickpeas it was a perfect consistency. So no water needed. It seems that TJ’s hummus isn’t all that thick to begin with. Nonetheless, perfect hummus! Thanks so much for posting this recipe.

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561 Joanne May 16, 2014 at 11:23 am

Interesting! Thanks for letting us all know. We have not tried the tahini from Trader Joe’s.

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562 Christine May 14, 2014 at 11:12 pm

I cannot believe how good this hummus is. I made hummus for the first time last week without consulting a recipe (I know, foolish) and decided to do it the right way this week. It came out amazing! I get recipes online a lot and rarely feel compelled to comment, but this is just so good. Thank you!

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563 Joanne May 16, 2014 at 11:21 am

We’re so glad you found us and are thrilled you loved the hummus recipe so much :)

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564 Lorie May 16, 2014 at 12:27 am

I was checking out this recipe and it looks really good. I was wondering if you could freeze it?

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565 Joanne May 16, 2014 at 11:12 am

Hi Lorie, We never have enough left to find out, but this article from SF Gate might be helpful. Apparently hummus does freeze well: http://healthyeating.sfgate.com/freeze-hummus-8347.html

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566 sebastian May 20, 2014 at 2:12 am

Hi there!
I’m so excited to try this. I’ve had it bookmarked for a week now while I wait the arrival of my food processor. I will be making my own Tahini ahead of time as well which I’m excited for.
One question: I will also be using dried chickpeas that I’ll have soaked overnight and then boiled. Do you know about how much “drained cooked” chickpeas I would need to use to be about the same as your “one can” recipe? Is it about 1.5 cups?

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567 Joanne June 20, 2014 at 2:04 pm

Yes, use close to 1 1/2 cups beans.

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568 Kyra May 22, 2014 at 2:02 pm

This hummus is delicious! I ended up using about 1 tbsp of water – I prefer my hummus thick. It turned out very smooth – thanks for the food processor/mixing tips! I will be dehydrating this for my next backcountry canoe trip!

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569 Joanne June 20, 2014 at 2:15 pm

What a great idea! Hummus after a day of adventure would be awesome!

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570 Jo May 25, 2014 at 9:36 pm

My first effort at making home-made Hummus and it was excellent!

At first, I followed a recipe from one of my cookbooks, but it tasted flat–so I checked online and found this recipe, which basically uses the same ingredients as what I had already made up, but with twice the tahini and lemon juice (plus cumin, which the other recipe didn’t use). So I just added the additional ingredients, and yum!

One comment though, since I didn’t find your recipe until I had made the other, I didn’t try creaming the tahini and lemon juice first. In fact, my tahini brand (Kroger Simple Truth Organic) seemed pretty runny, so I’m not sure it would have made into a paste. I did stir the tahini container, to make sure it wasn’t separated. Not sure why the difference. But thanks for the recipe!

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571 Joanne May 28, 2014 at 12:36 pm

We’re so glad you found us! You’d be surprised by the tahini and lemon juice when they cream together. Next time, you should try it and see if there is a difference. Thanks for coming back and commenting!

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572 Michael May 26, 2014 at 12:27 pm

This is so brilliantly simple and tasty, perhaps the best hummus I’ve had.
Tahini? – I had never heard of this stuff before, let alone used it in a recipe.
Thank you guys for sharing and prompting the opening of mouth and mind!

Mike.

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573 Joanne May 28, 2014 at 12:32 pm

We’re so glad we could help! Glad you enjoyed the hummus.

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574 لعبة سابوي May 27, 2014 at 5:07 pm

It came out amazing! I get recipes online a lot and rarely feel compelled to comment, but this is just so good. Thank you!

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575 Angela June 9, 2014 at 1:31 am

This turned out perfect-o-mundo! I always bought it from this greek place. They were the only one’s who made it perfectly. This tastes just like it. I added a bit of roasted red pepper to the blend and it is so divine! You saved me money, and trips to the market. I’m going to start making this for family gatherings.

Thank you!!!! You Rock!!!

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576 Joanne June 9, 2014 at 11:35 am

Nice! So glad it worked well for you!

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577 Vicki June 14, 2014 at 8:01 pm

Love this hummus. It is my new favorite recipe!

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578 Lala June 15, 2014 at 6:14 pm

Just made this for my family and it was AMAZING! I added red pepper flakes to ours #numnum Thanks for sharing :)

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579 Joanne June 20, 2014 at 12:21 pm

Hi Lala, Thanks so much for coming back and commenting! We’re thrilled you enjoyed the hummus.

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580 Tatyana June 16, 2014 at 3:30 pm

Great recipe! I use the same ingredient/proportions but always just mixed everything. Thanks for the tip of mixing tahini and lemon juice first.

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581 Laura | Baking Outside the Box June 16, 2014 at 10:49 pm

Thanks for the easy recipe and nice video. I made it tonight and my DH loved it! Taking the skins off the chickpeas made a huge difference in texture.

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582 Joanne June 20, 2014 at 12:08 pm

Removing the skins does make the hummus silkier — glad you enjoyed the recipe!

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583 deborah June 18, 2014 at 6:33 pm

very good happy I found this website

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584 Joanne June 20, 2014 at 11:59 am

We’re happy you found us, too!

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585 Katy June 18, 2014 at 9:56 pm

Followed it to the “T”, just added jarred roasted red pepper……………………..so good I ate it with a spoon! Needless to say I will make this again and again. Thank you.

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586 Joanne June 20, 2014 at 11:58 am

Wonderful! So glad you enjoyed it.

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587 Cynthia June 19, 2014 at 12:20 am

I have been trying for years to make hummus and it was never as good as store bought. Just tried this recipe and I am thrilled! All this time it wasn’t the ingredients causing the problem but the method. Clearly whipping the tahini with the lemon is the secret. Thanks so much!

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588 Joanne June 20, 2014 at 11:56 am

Awesome! So glad you’re happy with the recipe :)

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