How to Make Hummus From Scratch

This is delicious! I only had massive garlic cloves so I just used one and that’s plenty. The recipe is easy and it’s so much cheaper than buying 2nd grade hummus from the supermarket!

This recipe is delicious. I made one mistake by not watching the time. After the quick soak, it said cook for 45 minutes and it turned to mush. So I remade it but check it after 12 minutes and it was good. I added some water cause it was thick. I also added some dill salt seasoning and Sriracha for some kick. Looking in the store, hummus cost $5 or more cause I try to buy local but making my own feels really good plus it’s cost effective.

Great recipe..basic ..delicious..

Beautiful and easy to follow hummus recipe! If you could cook your own chickpeas, you’d be even more delighted with your hummus. TRUST ME ON THIS!

This is an exceptional recipe. Absolute hummus. Made it plain and simple, (omitted the garlic – allergies). Used the Vitamix. Added no herbs or other optional powders (minimalist 😎). Chose to remove the skins – so easy – and found the process strangely meditative…. Thank you. Making it again today.

Easy to follow recipe and turned out great! Wasn’t too much of a hassle to remove the skins – ran under cold water spray in a colander and then just had to pick through to remove – added about 10 mins to the process. Was initially too thick and stiff for my blender so I added about 3 tbsp water altogether to address without making it watery. Then added an extra tablespoon of lemon juice and olive oil, smoked paprika and an extra half tsp of salt for flavour.

The hummus is greet! So happy I used this recipe. I used one 16oz can of chickpeas that were already prepared (i’m lazy) but applied the rest of these ingredients and portions and it was perfect! I did add extra olive oil and water sine mine did come out fairly thick. I also added some sun-dried tomatoes (jarred in oil) and put them, chopped, in the center of my hummus just like you see in the stores. It added an extra umph! Love.

This is my favourite hummus recipe! I make a batch once a week and usually have a bit each day with lunch…whatever I’m having for lunch, hummus always improves it 😍 I love a bit of recipe merging, so follow your instant pot chickpeas method to cook the chickpeas, then I drain them and set aside the cooking liquid. I then follow this recipe from step 4, and pour in some of the cooking liquid to thin it out a little. I include from the instant pot chickpeas the garlic that has been cooked, to make it a little more garlicky. And I don’t add in the fresh herbs. I also don’t peel the chickpeas, but always buy my chickpeas very fresh and soak for usually around 10 hours in advance so the skins basically melt away into nothingness! Thank you for such an easy to follow recipe. It’s the one I always recommend to fellow hummus lovers!

SO SO GOOD! & even easier than I imagined.

Creamy garlicky goodness!!!! It’s really really good! I didn’t use Kombu because I don’t have it, and I didn’t add fresh herbs because I’m lazy. Everything else is exactly as written. LOVE!

I have made this recipe twice now and cannot go back to store-bought again. It’s that good!

I only have a mini Kitchenaid 3.5 cup food processor, but it works just fine for me. Definitely have to add water to get it to the right consistency. I personally find the garlic to be a perfectly fine amount.

The second time I made it I added the Kombu and OMG I am never looking back. I used to get so bloated after eating too much hummus and now I’ve had this hummus with your ultimate Mediterranean bowls several days in a row with ZERO bloating. It’s magic!

I always shell the chickpeas, which does add an extra step. I just put on a fun TV show and have at it.

Thanks for a great recipe and instructions! Highly recommend.

Yummy! It started really bad though but I’m the only one to blame – I’m still laughing about it :)
I had just cooked some chickpeas so hummus sounded like a great idea. The result was very thick and garlicky (even though I used less than in the recipe as I don’t digest it well). Adding a bit more water, lemon juice and oil did not help. I couldn’t understand because all your recipes I’d tried in the past were spot on.
It’s only when going through the recipe again that it hit me: I had used only 1 cup of *cooked* chickpeas, so 1/3 of what was required! No wonder the taste of garlic was overwhelming :)
Anyway, all fixed up now and it’s just how it’s supposed to be: delicious!
Thanks again Dana!

I doubled the recipe and it was terrible. Too dry. Too much tahini!

Hi! Thank you for the recipe.
I shelled my batch of chickpeas and it is smoother. I really was surprised how much I would enjoy the fresh lemon.
I also wanted more of an earthy flavor by a small amount so added 1/4 cup roasted pine nuts(not traditional maybe but still enjoyable for this batch)
Thank you for teaching me to shell the chickpeas, it made it more palatable

Yummm, best recipe I’ve tried yet! I made some small changes:
I didn’t add the seaweed or the garlic, and added a table spoon or 2 of water.
After it was done sprinkled on some smoked paprika and voila, delicious! 👌🤤

I don’t recommend putting all the ingredients in your blender as instructed. It barely worked for me. I had to add a lot of liquid, and my blender made weird noises and smells, even though I tried my best to be careful and scrape it down/mix it by hand in between.

Another commenter suggested emulsifying the tahini and lemon juice in the blender first, perhaps that would have worked better. Good luck!

I made this in my Vitamix and it is fantastic! I used canned chickpeas and added a little aquafaba to thin. I also added a splash of tamari (so good in hummus!). The consistency is perfect and it tastes so much better than store bought.

IYour recipe looks great I am going to try it tomorrow! MY garden is overloaded with sweet peppers and fresh herbs . Hubby bought me a bag of dried chick peas . Will start in the morning . Oh and I need a baba ganush recipe too Too much egg plant :) I love summer

Awesome recipe, but a bit too much garlic. We only put in 5 small cloves, and it was still too much!

While I had to make some adjustments due to being out of fresh garlic and low on tahini, this hummus still tasted great and had a perfect consistency. I did, however, remove the membranes from the chickpeas because I personally can’t stand their texture. It was a tedious task but worth it in my opinion. I added a mixture of jalapeño and garlic stuffed green olives and kalamatas at the end as well as some cilantro and red chili flakes. Very delicious and I will definitely make it again. Thank you!

This is so easy, packed with flavour and yummy! Thank you MB for another great one! Yippee

This is a REALLY YUMMY hummus!!! The first time I made it I didn’t use the optional kombu, garlic powder, and herbs because I didn’t have any of those ingredients on hand. It was still yummy. But, the second time I made it, OMG! it was even better!!! I still didn’t use the optional kombu, garlic powder, & herbs, but I roasted my garlic cloves & a red bell pepper to add a different flavor! It was TO DIE FOR!!! My husband & I loved it!! Even our daughter that’s 7yrs old approved! We tried it with crackers, cucumber, and ancient grain tortilla chips–all good with hummus!!! Thanks soo much for sharing this recipe!

It was a lot of work, but very good! The chickpeas were the perfect texture.

First of all, I didn’t know you could get chickpeas other than out of a can! :) I followed this recipe almost to a tee and it turned out to be the best hummus I’ve ever had. Now, granted, I’ve only ever had store-bought, but this was amazing. It was a little dry, so I added a dash more lemon juice and olive oil and then I added 4 tablespoons of water, to get the perfect consistency. Topped it off with some toasted pine nuts and it was simply delicious! No more store-bought hummus for me!

It’s a very basic recipe. Way too much garlic I would add only 1 to 2 cloves as raw garlic is very pungent and overpowering for the amount of chickpeas in the recipe. Also double the lemon juice and oil and add reserved cooking liquid to loosen the mixture as you blend.

Soaked the beans overnight in water and tablespoon baking soda. Next day drained and boiled till tender. Then I followed your recipe. So easy and delicious AND fresh!

Hummus is supposed to be simple just as this recipe suggests. Unfortunately this time didn’t work out for me. I followed the recipe to the gramm/spoon/cup. First the mixture was way too dry and tastless so I ended up adding more oil, more lemon juice, more garlic, more tahini, I even had to add water to allow the blender to work through the ingredients as the whole mixture was too dry….after almost destroying the blender due to overheating as the poor thing had to work very hard, in the end..I guess this was edible but I can not attest that following this recipe allowed me to create an amazing hummus. Sorry :(

This is sooooo gooood!!! Thank you!!!

I keep coming back to this recipe. Confession that in place of cooking the chickpeas I use 2 cans of precooked. I drain and save the aquafaba, then use some of that to thin it a bit, which maintains the flavor intensity.

Awesome recipe, as usual! I added a roasted red bell pepper and 1/4 cup of fresh parsley. Will add a touch more salt next time I make it.

The recipe was great, I did not know what tahini was, so I had to google it. Turns out I have 30 lbs of roasted sunflower seeds. So I made seed butter, than added it to the chick peas with the lemon, garlic and salt, I also added a little horseradish and some sesame dressing. We all thought it was good.
Also I cooked my chick peas in a pressure cooker to save time.

I love this recipe and have used it before. One tip for other cooks is to let the chickpeas cool in the cooking water, then save the water after you drain the chickpeas and use that to thin it down if needed. (The first time I made hummus I poured out all cooking water and had to add quite a bit of extra oil and water to get the right consistency.)

The cooking water still has a bunch of goodness in it and can be used as aquafaba (vegan egg replacer). If you want it a bit thicker simmer it until it thickens up. This can actually be used to make vegan meringue! You can store the aquafaba in the fridge for 2-3 days or in the freezer for 2-3 months.

Wow I just made my first ever batch of hummus and it’s sooooo yummy!!!!

I used a can of chickpeas (398ml) and didn’t change anything else except using slightly less than 1/3 cup tahini. Will make over and over again till I can’t stand hummus anymore (which will probably be never) thanks Dana! Love all your recipes, this is probably the 20th one I’ve tried, everyone has been a delicious success and adventure, even made a pan of cinnamon buns and shortbread cookies for a rescue animal bake sale and sold real quick! (Cuz c’mon, baked gold basically) you’ve made plant based eating for me and my loved ones really easy and tasty. I don’t know if I’ve left other reviews in the past but I want you to know that You da best! Would have you over for dinner any day.

Thanks for the recipe. I will use the dry chickpeas instead canned ones. The canned chickpeas was too salty for my taste. I try this recipe and hope for the best.

Hello, I like the Seaweed Idea! FYI: If you first boil the peas with 1 teaspoon of Baking Soda, (Not Powder) it will remove the shells for you and just scoop them off then rinse :-)

followed this fairly closely. didn’t use kombu or baking soda and it turned out fine.

today i stirred some chipotle hot sauce into a small batch and it was excellent.
if you do this, make your own tahini. trust me.

I used can chickpeas and your ingredients..I love it..thank you

Thanks for this great recipe. I used extra lemon juice but less sea salt. The only herb I used was cilantro. I roasted the three cloves of garlic before mixing. That reduced the garlic zing factor. I will definitely use more and different flavors in my next batches.

I didn’t have Tahini but saw someone else used peanut butter, fine supplement, not the same flavor but still yummy, also opted for flavor free coconut oil about 1.5 teaspoons.

I made it this weekend and it turned out great! So much better than any store-bought hummus I’ve had. Thank you for the recipe!!

This is delicious. My Grandparents lived in Jerusalem back in 1903! They learnt to make Hummus from their old neighbor, an old Palestinian lady. After grandma passed, I got all their original recipe cards, the only differences are, 1- They blended it by hand at that time and, 2- they did not use Kombu!

Recipe comes out at 0 flavor other than blended beans. If that’s what you want this would be great. I wanted some flavor. After spending a bunch of time adjusting and adding more and more stuff, I threw it away and bought some at the store. Then I threw the recipe away. Terrible results!!!!! 1 star lowest possible, otherwise would be 0.

Why is everything you make so yummy? lol. I’ve tried multiple hummus recipes before and they were all mediocre. This one is bomb. Even without oil!

I make hummus all the time, and I agree that the quality of tahini is key. I don’t like to add oil in mine so instead of extra water, I add in aquafaba to make it creamy. I also use plenty of garlic and like a dash of smoked paprika in mine.

Love the simplicity of this recipe! The one change I made was to first whip the lemon and tahini together; it adds a lot of air to the hummus which makes it light and dreamy. There are other tips here that I appreciate and am excited to try!