Easy Homemade Hummus Recipe | Recipe to make Hummus | Homemade Hummus Recipe| How to make easy homemade Hummus Recipe with step by step instructions

A Middle eastern dip or spread, Easy Homemade Hummus Recipe is vegan, made using cooked chickpeas blended with tahini, lemon juice, and garlic.

Hummus also spelled as hommus or houmous includes garnish of olive oil, a few whole chickpeas, parsley, and paprika.

You can check out my Red Kidney Bean Hummus | Rajma Hummus that turns out so delicious.

Easy Homemade Hummus Recipe, the best dip/spread

This homemade hummus recipe is so much easier to make than most people think and way better than the store bought stuff!

It comes together in minutes, and it’s smooth, creamy and most importantly homemade. Enjoy this Middle Eastern dip/spread recipe in wraps, with crackers, warm pita bread or fresh salad.

I am inspired by dear friend Vidisha Chandra to make this hummus recipe exactly like her.

Tips to make easy Homemade Hummus Recipe

I love this recipe because it’s simple and uses just a few ingredients. But a few tips make all the difference in this hummus recipe, so be sure to read on!

1. Cook the chickpeas well. For that strat from scratch. Soak them atleast for 8 hours or overnight. Pressure cook it with salt and enough water.

2. Reserve the boiled chickpeas water to adjust the consistency of the hummus.

3. Use good quality Tahini. You can’t substitute it with some other ingredient.

4. For creamy & fluffy hummus, add ice cube while blending. This is a trick I learned from my friend.

The ice cubes help in whipping the hummus into a smooth texture.

5. Garnishing hummus is a must step. Spread in a serving bowl and garnish with olives, cherry tomatoes and a few boiled chickpeas to the middle. Sprinkle red chili powder on top.

In the last add a generous drizzle of good extra virgin olive oil.

How do you thicken hummus?

It’s simple. For a thicker consistency, you can add a little more tahini.

In addition to that, chill the hummus for an hour or so before adding any garnish, that should help as well.

Print Recipe

Easy Homemade Hummus Recipe

This homemade vegan hummus recipe is so much easier to make than most people think and way better than the store bought stuff!

Prep Time10 minutes mins

Cook Time25 minutes mins

Course: Appetizer, Side Dish, Starter

Cuisine: Lebanese

Keyword: how to make Hummus at home, Hummus, Lebanese dip, vegan dip recipe

Servings: 4

Author: Lata Lala

Ingredients

• 1 cup Chickpeas soaked for 7 to 8 hours
• Salt to taste
• 2 Ice cubes
• 3 cloves Garlic
• 1/3 cup Tahini paste
• 1 table spoon Lemon juice
• 2 table spoon Olive oil

Instructions

• Wash the chickpeas and soak for 7 to 8 hours or overnight. After soaking drain the water.
• Transfer the soaked chickpeas in a pressure cooker, along with it add salt to taste and fill water up to 1 inch above the chickpea surface.
• Pressure cook the chickpeas for 3 -4 whistles on medium heat.
• After the whistles, switch off the flame and let it cool completely.
• Strain the chickpeas and reserve the water for later use.
• Transfer chickpeas in a blending jar and add 1 cup of reserved chickpeas water, ice cubes and garlic cloves, grind it to a fine paste.
• Add reserved water gradually while grinding. Further add Tahini paste, salt to taste, lemon juice and olive oil, blend the mixture again until its smooth in texture.
• Hummus is ready, refrigerate until it's used.
• Plate the hummus in a shallow bowl.
• Decorate with olives, chopped onions, roasted chickpeas, cherry tomatoes, parsley, lemon wedges, and red chili powder.
• Enjoy with warm pita bread.

Notes

1. Cook the chickpeas well. For that strat from scratch. Soak them atleast for 8 hours or overnight. Pressure cook it with salt and enough water.

2. Reserve the boiled chickpeas water to adjust the consistency of the hummus.

3. Use good quality Tahini. You can’t substitute it with some other ingredient.

4. For creamy & fluffy hummus, add ice cube while blending. This is a trick I learned from my friend.

The ice cubes help in whipping the hummus into a smooth texture.

5. Garnishing hummus is a must step. Spread in a serving bowl and garnish with olives, cherry tomatoes and a few boiled chickpeas to the middle. Sprinkle red chili powder on top.

In the last add a generous drizzle of good extra virgin olive oil.

Step by step instructions and pictorial presentation to make Hummus from scratch

Wash the chickpeas and soak for 7 to 8 hours or overnight. After soaking drain the water.

Transfer the soaked chickpeas in a pressure cooker, along with it add salt to taste and fill water up to 1 inch above the chickpea surface.

Pressure cook the chickpeas for 3 -4 whistles on medium heat.

After the whistles, switch off the flame and let it cool completely.

Strain the chickpeas and reserve the water for later use.

Transfer chickpeas in a blending jar and add 1 cup of reserved chickpeas water, ice cubes and garlic cloves, grind it to a fine paste.

Add reserved water gradually while grinding. Further add Tahini paste, salt to taste, lemon juice and olive oil, blend the mixture again until its smooth in texture.

Hummus is ready, refrigerate until it’s used.

Plate the hummus in a shallow bowl.

Decorate with olives, chopped onions, roasted chickpeas, cherry tomatoes, parsley, lemon wedges, and red chili powder.

Enjoy with warm pita bread.