If you like Hummus (or Hummus bi Tahina), you'll love my easy Authentic Hummus Recipe! Who knew mixing simple ingredients like chickpeas, fresh lemon juice, garlic, and tahini, in the right proportions, can result in such a delicious dish? Serve with some homemade pita bread.
Although everyone is familiar with hummus these days, I remember a time when I would take some to a potluck and no one knew what it was.
At times, I had to practically beg my co-workers to just taste it. In fact, I even had to bribe my husband to try it by making a spicy version (I'll tell you about it later in this post).
Why This Recipe Works
Not to brag, but my home-made Authentic Hummus Recipe is a million times better than anything you can find in a store. Once you learn how easy it is to make, you'll never buy already-made hummus again!
This is a fairly simple recipe; probably one of the simplest I'll ever share. In fact, the only tools you will need a food processor.
What Goes Into This Recipe
Recipe Ingredient Notes
- Garbanzo Beans — Hummus can be made with dried chickpeas or canned garbanzo beans. Canned garbanzo beans are more convenient and don't require soaking overnight.
- Tahini — Tahini is made by grinding sesame seeds into a paste. If you don't want to purchase tahini online, you can make it yourself using my simple two-ingredient recipe.
- Serranos — Serrano peppers are not usually added to hummus, however, I add them occasionally, when preparing hummus for my husband, who can't get enough of spicy food!
How to Make This Recipe
Drain garbanzo bean, reserving a few tablespoons of the liquid for later use. Add garbanzo beans to a food processor, along with 3 tablespoons of olive oil. Reserve the remaining tablespoon of olive oil.
Add the remaining ingredients and pulse until smooth. Add the reserved garbanzo beans liquid to achieve the right consistency.
To serve, transfer to a plate and smooth with the back of a spoon. Pour the remaining olive oil over the hummus. Sprinkle with paprika or cayenne.
Recipe FAQs and Expert Tips
Hummus has been a staple in the Middle East for hundreds of years. In fact, the earliest recorded recipe dates back to the 13th century.
"Hummus" is the Arabic word for "chickpeas." In the Middle East, this dish is actually called "Hummus bi Tahina" which means "chickpeas with tahini."
Besides being served with pita bread as “Mezza” or “appetizer,” it is also served as an accompaniment to stews, falafels, chicken, kabobs, and shawarma.
Although Hummus used to be prepared with a blend of chickpeas, tahini, lemon juice, and garlic, these days there are all kinds of ingredients incorporated into this dish.
Here are a few ingredients that can be added to the food processor before blending the chickpeas.
roasted sweet peppers
avocados
olives
roasted garlic
sundried tomatoes
- Try adding various spices to hummus just before serving.
- Sprinkling hummus with Za'atar gives it a delicious nutty, earthy flavor.
- Instead of drizzling hummus with olive oil, drizzle with sesame oil, it's a great way to incorporate even more sesame flavor.
Related Recipes
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Ingredients
- 1 15 oz canned garbanzo beans
- ¼ cup olive oil divided
- ¼ cup lemon juice fresh
- 3 T tahini
- 3 cloves roasted garlic (or fresh garlic)
- 1 tsp. salt
- ½ tsp. paprika (or cayenne pepper)
Instructions
- Drain garbanzo bean, reserving a few tablespoons of the liquid for later use. Add garbanzo beans to a food processor, along with 3 tablespoons of olive oil. Reserve the remaining tablespoon of olive oil.
- Add the remaining ingredients and pulse until smooth. Add the reserved garbanzo beans liquid to achieve the right consistency.
- To serve, transfer to a plate and smooth with the back of a spoon. Pour the remaining olive oil over the hummus. Sprinkle with paprika, or cayenne.
Notes
- Try adding various spices to hummus just before serving.
- Sprinkling hummus with Za'atar gives it a delicious nutty, earthy flavor.
- Instead of drizzling hummus with olive oil, drizzle with sesame oil, it's a great way to incorporate even more sesame flavor.
Eddie says
just made it and so good, that's the last time I buy hummus from a store, thanks Hilda 🙂
HildaSterner says
Hi Eddie
Haha, that's what I like to hear! I've never liked that store-bought hummus anyways. Especially when it's so easy to prepare. Thank you for your review!!
Andrew Terry says
Hi. The recipe calls for 3T of tahini. What is this T? Teaspoon, tablespoon, tonne?! Thank you.
HildaSterner says
Hi Andrew, the "T" stands for "tablespoons" and "tsp." stands for "teaspoons."
Liz says
Hi. How do I proceed if I am using dry chickpeas (soaked overnight)?
HildaSterner says
You would use the same directions as canned chickpeas. However, even if they soak overnight, they still will need to be cooked for approximately 45 minutes to an hour, or until tender. Then proceed with the recipe steps. Good luck!
Andrea and Sophie says
Omgosh! I love a good hummus and this one is KILLER! My daughter decided to make this and fresh pita for an appetizer on thanksgiving...it was a hit! Love that you can adjust the flavor to your own liking too. And warm pita bread...oh dear...SO GOOD! And easy! I NEED easy ! There was a store bought hummus at the party that went untouched...ours was devoured!
Tanya says
I pinned it and will try it for sure!