Hummus

RECIPE VIDEO ABOVE. EVERYONE should know how to make a great hummus! I usually make this with canned chickpeas but see notes for using dried (stove or pressure cooker). Quick to make, and so much better than store bought - it's always so sour because of the preservatives.With a decent food processor, the hummus is certainly smooth enough for my taste. But if you want ultra smooth, see the recipe notes!

Prep time: PT5M

Total time: PT5M

Rating

4.84 stars (99 reviews)

Keywords

chickpea dip, chickpea recipe, hummus, hummus recipe

Ingredients

400g / 14 oz canned chickpeas (1 can) (, drained (reserve liquid and a few chickpeas for garnish) (Dried Chickpeas - Note 1))
1/4 cup liquid from the canned chickpeas
1 medium garlic clove (, minced)
1/4 cup fresh lemon juice
1/2 cup tahini, hulled ((sesame paste), mixed well before using (Note 2))
1/3 cup extra virgin olive oil
1/4 tso cooking salt / kosher salt ((plus more if needed))
Pinch black pepper
Pinch of paprika, more olive oil and reserved chickpeas

Cuisine

Middle Eastern

Steps

Extra smooth optional steps: If you want ultra smooth hummus, do one of the extra Smooth Hummus steps below (I rare bother!).
Reserve for garnish: Reserve 10 or so chickpeas for garnish.
Blitz! Place remaining chickpeas, garlic, lemon, tahini and olive oil in a food processor or blender. Blitz until it becomes a paste.
Season - Add the salt and pepper.
Thin sauce - Add reserved liquid from can. Blitz for a couple of minutes until smooth but it won't be 100% smooth unless you do one of the extra steps below. (Personally, not being 100% smooth doesn't bother me, it's "normal"!)
Adjust - Adjust lemon and salt to taste (saltiness of different chickpea brands differ), and loosen it needed by adding more liquid. It should be a soft dropping consistency, like ketchup.
Serve the traditional way - dollop a big scoop of hummus on a plate or shallow bowl. Use a spoon to spread it and make swirls on the surface. Top with reserved chickpeas, drizzle generously with more olive oil and sprinkle with paprika.
Optional- easy ways to make ultra smooth hummus (Note 4)
- Method 1: Drain chickpease, place in large bowl and fill with water. Grab handfuls and rub between your hands submerged in the water - skins will rub off and float to surface. Skim floating skin off, drain and use per recipe.
- Method 2: Tip all contents of can INCLUDING liquid into heatproof bowl. Cover loosely with lid or clingwrap, microwave on high for 3 minutes. Drain then use per recipe (hot chickpeas blitz smoother).

Nutitrion

Serving Size: 74 g
Calories: 186 kcal

Reviews

Gwilliam Gerri on 2026-08-25 (5 stars):
Tincan Eats is now my go to! This Hummus is so easy and cheap and delicious. Forget about buying from supermarket
GARY Dunne on 2026-08-01 (5 stars):
Yum used spinach flat bread but i spray bread lightly with olive oil then sprinkle with plenty of fennel seeds push them into the bread then toast in the oven until crispy .Try it its awesome
Ginny on 2026-07-27 (5 stars):
Simple, quick & sooo tasty. Don't think I can go back to store bought any more!
Andrew Krogman on 2026-07-26 (5 stars):
First time ever eating this. Loved this recipe. Used canned chickpeas and it's delicious. Condolences to you and family on reading about Dozer passing.
Sue on 2026-04-29 (5 stars):
We usually buy store bought hummus but the last time we bought some my partner of 42 years tried a different brand (HFM own brand) and it was dreadful so he asked me if I could make some “homemade” hummus. Wow this recipe was so easy, cheap and delicious. No more shop bought hummus for us! Thanks Nagi!
Francesca on 2026-04-06 (5 stars):
This is the first time I’ve made hummus that actually turned out how I think it should taste! Great recipe. Things that I did/noted. I used option 1 for smoothness removing the skins, I wasn’t pedantic and just did it quickly. I used Coles organic chickpeas and Coles organic hulled tahini. I added a little more chickpea liquid to thin it out. I also blended it for 2 minutes which I don’t think I’ve ever blended hummus for long enough before. It turned out delicious.
Fran on 2026-04-06 (5 stars):
Best Hummus I’ve ever made! I’ve tried a few different recipes and they’ve never quite been right. I did option 1 for smoothness and used Coles organic chickpeas and it was perfect. I’ll see how it tastes after being in the fridge but so far great!
Anna Kostaras on 2026-03-20 (5 stars):
Sublime. Thanks Nagi.
Jenny on 2026-03-18 (5 stars):
Thought there was too much tahini in my first batch but after refrigeration the tahini taste mellowed somewhat. I made a second batch the next day using a little less tahini and a dash more lemon juice. After a taste test we both decided the first batch had more flavour, but both were very good. Thank you again Nagi. (Hope Dozer is doing OK)
AE on 2026-03-17 (5 stars):
I made it last night and, because of a previous experience, I only used two heaping tablespoons of tahini and was quite happy with that. I understand that depending where you are, not using tahini at all might even be okay!
Jenny on 2026-03-12 (5 stars):
Thanks Nagi for all your amazing recipes. I really wanted to give this 4.5 stars but as the majority of your recipes are 5 star and you are such a legend I left it at 5. But I do agree too much Tahini.
Joe on 2026-01-29 (2 stars):
Too much Tahini, I've put it in the fridge as maybe it's only tasting like thay because I ate some of the tahini before taste testing. I'll try again when it's cool and my tounge doesn't taste like Tahiti.
Suzy on 2025-12-30 (5 stars):
Perfect - like all your recipes. Much easier than others to get smooth - heating the chickpeas really worked. Thanks Nagi!
Dianne Cox on 2025-12-24 (5 stars):
Bright lemon flavour and creamy texture. Delicious with some toasts and lettuce.
Peter Thorley on 2025-12-05 (5 stars):
I have made this several times and I do take the time to remove the husks, and sometimes I use half orange juice and have lime juice.