Home Made Easy Hummus Recipe

Home made hummus served with fresh veggies and crackers for snacking
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This is   a  very traditional  hummus  recipe,  made  from scratch.  Just  delicious   when  slathered on  pita  bread  or  just  about  anything.  Easy to make ,  healthy and  delicious –  what  more  can  you  ask  for  in  a  snack/dip/spread ?

Home made hummus served with fresh veggies and crackers for snacking

Hummus  does  make  you feel    better about   what   you eat ,  just  like  guacamole  or  salsa! At  least  that  is  the  excuse  my family uses  when I find  them  with  a large chip bag ,  and  no sign of  chips  save a  few  crumbs.  The lady  who owned  the middle  eastern  take out place nearby used  to make  these  fresh  and  it  definitely was a  treat.

We  do get a   lot  of  fancy  hummus  at  the  grocery stores.    But  none  of  it  seems   to match the  taste  and  texture of   fresh made  ones.  What  do I have  against  the standard   grocery store  versions ?  well   these  are  too   way too creamy for   my taste –   often feels  more  like  chickpea  mousse   than  hummus !

But  that is  besides  the point – it is  so  easy to make  it  at  home.   All you need  are  chickpeas,  sesame  seeds , garlic , lemon  and  salt. Everything  else  is  optional.     Olive oil ,  cumin  and  paprika  just  gives  it  an  extra  depth.

Home Made Hummus

I make  chole  quite  often,   which means  that  I have dried  chick peas (garbanzo beans) in the  house  most  of  the   time.   Having a pressure  cooker    makes  it  very easy to  cook   dry beans  and  it is  just a  matter of  doubling or   or  triple  the batch.   If  cooking  dried  beans  is  not  your  thing    use  canned   beans,  these  wont  be  as  fresh , but   darn  good still.

Did I mention sesasme  seeds  in the list above  ? Oh yes , I did .  Well    what  you  see in  the  recipe  is  tahini.   Think of  it like   peanut  butter  made  out  of   sesame  seeds.  Unless  you  do  a  lot of   Mediterranean  cooking chances  are  tahini is  not a   staple  in your  kitchen or  do you   want   to  buy a  jar and   end   up using  only a  quarter.

No worries  if  you  do not  have  tahini –  the  hummus  will be  good  without  it. You bet  there are   people  who swear  by hummus  made  without tahini. So dont  worry  if yo dont  ahve it – you are  in good  company.

On the other  hand  if   you  want  to make  it   with tahini and  all you could get   was  sesame  seed – here is  how  to make  tahini  at  home .

Home Made Hummus

Lightly toast  about 1/2 C hulled  white  sesame  seeds  until  it  begins  to pop. Do not  brown.  Cool   and  grind  in a  food processor  or  blender.  If your  machie  is not  equipped  to process  smallquantities   you muight  want  to   double the  sesame  seeds.   When the  ground paste  negins  to  stick to the  sides  add 1  to 2  tablespoons  of  oil (pure olive oil, canola or  sesame oil)  to the bowl and  scrape  the  sides. Process  again until a  smooth  paste is  formed.

What  to do  with  leftover  tahini ?  Make  more  Hummus of course !    Refigerate    the  leftovers in an  airtight  container  for  3  to 4  weeks.  It  is a  great addition to  recipes  that  call for peanut  butter ,  substitute   about a 1/4 of  the  peanut  butter   with tahini.

So now  do you  think you are  ready to give  this a  try ?


Homemade Hummus
Prep Time
5 mins
Total Time
10 mins

Humus is a  healthy dip/spread that  can be  easily made at  home from  scratch. 

Course: Appetizer
Cuisine: Mediterranean
Servings: 4
Author: Syama
  • 1 1/2 Cup Cooked Chickpeas I Can
  • 1/4 Cup Tahini See Notes
  • 2 Tbsp Extra Virgin Olive Oil More for serving
  • 1 Clove Garlic Medium sized
  • Salt Salt To Taste
  • 1 Lemon
  • 1 Pinch Cumin Powder
  • Paprika To Garnish
  1. Add  tahini , juice of half fresh lemon and a pinch of salt to the  food processor. Process for a minute until  creamy.  Add the drained chickpeas, ,chopped garlic,  cumin and 2tbsp of olive oil.  Process a few times until the  mix  turns  smooth and no chunky bits  remain. Add 1 to 2 tbsp of the chickpea liquid to keep the blender moving smoothly. Taste and add more salt and lemon if  needed.

  2. Transfer to a serving plate.  Smooth the  top. Drizzle olive oil on top of  the  spread  and sprinkle paprika.

Recipe Notes
  • Use canned or home cooked chick peas
  • Tahini is  sesame paste readily  available  in international/Mediterranean sections of  the  grocery store.  Check the  blog for   quick home made  tahini. 

Home Made Hummus


Want to   try a  spicy  dish  with  chickpeas ?  Try  Chole
Chole - Spicy Chickpea Curry

Here is  another  vegan  dip/spread   you might  like  –  Bell Pepper Chutney

Roasted Bell Pepper Chutney

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