The Best Homemade Hummus Recipe

Snacks —
September 7, 2018
Snacks —
September 7, 2018

The Best Homemade Hummus Recipe

I don’t know why, but in the last year I’ve become addicted to homemade hummus. It’s gotten to the point

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The Best Homemade Hummus Recipe

the best homemade hummus on a plate

I don’t know why, but in the last year I’ve become addicted to homemade hummus. It’s gotten to the point where I always have at least one can of chickpeas on reserve, just in case I’m in the mood for some hummus. And today I’m sharing a little secret: the best homemade hummus recipe. Ever. LIKE EVER.

And with being so obsessed with it, I’ve made it enough times that I have my hummus recipe down to a T. It’s my absolute favorite 5-minute Homemade Hummus recipe. And, like, 5 minutes is a stretch. When you have it down like I do, it takes 2 minutes, tops. But I kept it at 5 just to be safe đŸ™‚

What I love about this version is the high ratio of tahini to chickpeas. It makes for a very flavorful, nutty hummus. And it’s super creamy that way. Because you do use a lot of tahini, which can be slightly bitter, I do offset it with just a drop of honey. I know this sounds weird, but all it does is balance out the hummus. Trust.

homemade hummus in a bowl with pita bread

Tips on making this homemade hummus

  1. I like homemade hummus a little thicker, so the recipe below calls for reserving 1/4 cup of chickpea liquids (aquafaba), but I suggest you start out with only using 3 tablespoons. Though if you prefer a little runnier, go with the full 1/4 cup.
  2. I really don’t like garlic in my hummus. I don’t like garlic much in anything unless it’s cooked, actually. It’s because I get really bad garlic breath. Lol. So I don’t typically do garlic in my hummus. But I know a lot of people love garlic-y hummus, so it’s there as an option.
  3. Use fresh lemon juice, if possible. The bottled stuff doesn’t hold a candle to juice squeezed straight from the lemon!
  4. I love serving homemade hummus with a drizzle of olive oil to finish. My hummus doesn’t have a lot of olive oil in it, so you can drizzle a lot of extra on top đŸ˜‰

pita bread with hummus drizzled with olive oil

How to store hummus

Hummus keeps well in the fridge for about a week, as long as it’s in a tightly sealed container. Because this homemade hummus recipe uses no preservatives or anything wacky like that, it’s likely that your hummus will split a bit once it sits in the fridge. Just give it a good stir the next time you’re ready to snack on it—the flavor won’t be affected at all!

This hummus tastes delicious with warm pita bread, crackers, and veggie sticks. It also makes an incredible spread on sandwiches and in wraps, and can be used to make salad dressing.

hummus on a plate with pita bread

hummus in a bowl with naan and olive oil

HAPPY FRIDAY AND ENJOY!

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5-minute Homemade Hummus Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 12 reviews

Why buy hummus when the creamiest, dreamiest homemade hummus recipe takes less than 5 minutes to make? You’ll never buy store-bought again!

Why buy hummus when the creamiest, dreamiest homemade hummus recipe takes less than 5 minutes to make? You’ll never buy store-bought again!

Units:

Ingredients

  • 15 oz chickpeas, drained (save 1/4 cup of liquids)
  • 1/4 cup tahini
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1 small clove garlic (optional)

Instructions

    1. In a food processor or blender, combine chickpea, tahini, olive oil, lemon juice, honey, salt, garlic (if using), and 3 tablespoons of the reserved chickpea liquids (this is called aquafaba). 
    2. Blend on high speed until light and creamy, about 30 seconds. If mixture is too thick, add in 1 more tablespoon aquafaba.
    3. Serve with pita, crackers, or veggies!

More savory recipes from Broma Bakery:

The Ultimate Skinny Guacamole 

Beet Hummus

Cheeseburger Tater Tot Casserole 

Golden Turmeric Carrot Ginger Soup

Mom’s Cheesy Artichoke Dip

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  1. This was AMAZING! I can’t usually have hummus because I’m allergic to sesame (tahini), so I subbed sunflower butter and it was legit magnif. I have a full container and I legit still can’t wait to make it again

  2. Unless your in a hurry……. soak your own beans. It’s so much better and you get more hummus to enjoy!






  3. Thank you for this perfect hummus. I love that you use the chickpea brine! When I have too much time on my hands, I rub the skins off each chickpea first to make it extra creamy. Adding caramelized onions is also a serious game changer!