Homemade Hummus


Homemade Hummus
This recipe calls for cooked dried beans, but you can substitute 1 can (15 or 16 ounces) of chickpeas rinsed and drained. Use the bean liquid or water to thin the hummus.
Serves: Makes about 2 cups
  • 1-2 large garlic cloves
  • 2 cups cooked chickpeas (reserve the cooking liquid)
  • 2 tablespoons tahini
  • ¼ cup lemon juice
  • ½ teaspoon ground cumin
  • Large pinch of cayenne, more to taste
  • Salt to taste
  • 2 tablespoons extra-virgin olive oil, plus extra for drizzling
  • Smoked paprika (optional) for sprinkling
  1. Place garlic cloves in a food processor and mince. Add chickpeas, tahini, lemon juice, cumin, cayenne, salt, and 2 tablespoons olive oil; process until pureed. Thin with reserved liquid or water to desired consistency. (Can be covered and refrigerated a week or more.)
  2. When ready to serve, spoon hummus onto a large plate or platter with desired accompaniments. Drizzle hummus with olive oil and sprinkle with optional paprika. Serve.

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  1. says

    I find it really tough to get the right consistency of hummus. I grew up in a Lebanese family with some of the best hummus makers around, so living up to their standards is pretty impossible.
    Baba Ganoush on the other hand is much easier to make :)


  2. says

    I am with you there about not liking mayo. I just love this creamy concoction spread over sturdy bread and, together with roasted peppers and chicken, grilled into a panini. YUM!

  3. sarah bruck says

    I discovered the joys of homemade chummus about 1 month ago at a friend’s get together, same recipe as yours, except she throws a scallion cut in 1″ lengths in the processor with the other ingredients–it’s amazing–no more Sabra and 1/2 the calories!

  4. sarah says

    i love hummus too, but i was getting worried about all the calories. So i started using the liquid from the beans instead of the olive oil. I always used canned beans (i’m in college and don’t really have time to use dried). still delicious, creamy, and oh so yummy.

  5. Jessica J. says

    Oh, this is wonderful. As sad as it is, I had never had hummus before, so this was a great first experience. Thanks!!

  6. Linda says

    Made my first homemade hummus recently – as well as homemade tahini. Super easy! No olive oil necessary for either. Didn’t add cumin (I think it destroys the taste & makes it taste too Mexican). Didn’t have any lemon juice on hand so did w/o. But added just a little water, roasted garlic, roasted red pepper & sundried tomato to processed chickpeas. Low fat & fantastic! Added vanilla, honey. fresh strawberries to leftover tahini ‘paste’ & froze for “dessert”. Again: Low fat & Fantastic! :)

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