Homemade Hummus Recipe

Homemade hummus is very easy to make and it tastes so much better than those store bought ones. The hummus recipe I make uses tahini paste and canned chickpeas. I find canned chickpeas to be very quick when preparing hummus and they also taste very good!

Authentic Lebanese Hummus recipe is always made with dried chickpeas which is also a beautiful thing, but could be time consuming. If you have the time, you should definitely give it a try . You’ll need about 1 1/2 cups of cooked chickpeas for this recipe (roughly 1/3 cups of dried chickpeas).  If you decide to use dried chickpeas, make sure to read: How to get the dried chickpeas ready for cooking section before you start. 

Looking for More Dip Recipes? 

Baba Ganoush- Eggplant Dip

Avocado Hummus Recipe

Homemade Labneh Dip Recipe 

How to Get the Dried Chickpeas Ready for Cooking:

Place about 1/3 cup of dried chickpeas in a large bowl and cover with water. Soak overnight.

How to Cook the Dried Chickpeas:

1. Drain the water and rinse before cooking.
2. In a medium sized pot, add chickpeas and cover with water. 
3. Add 1 tsp salt.
4. Cover the pot and cook on medium-low heat for about 1 hour, or until fully cooked. 

Yield: 4

Homemade Hummus Recipe

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This homemade hummus recipe is quick and easy to make, super-smooth and creamy, and tastes so much better the store bought stuff.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 1 1/2 cups chickpeas, cooked and drained or 1 (15 oz) can chick peas, rinsed and drained
• 1/4 cup fresh lemon juice 
• 1/4 cup well mixed tahini paste
• 1 small garlic clove- minced
• 2 to 3 tbsp water
• Salt to taste ( start with 1 tsp)
• 3 tbsp extra-virgin olive oil, for serving
• Dash ground paprika, for serving - optional

Instructions

How to make Hummus:

1. Reserve about 10 whole chickpeas in a small bowl, for decorating later, if you'd like.
2. In your food processor, pulse washed chickpeas, tahini, lemon juice, salt and garlic until smooth, about 2 minutes.
3. Scrape the sides and bottom of the food processor with a rubber spoon ,then pulse a little bit more, until smooth and creamy- about 1-2 minutes.
4. If your hummus is too thick, add 2-3 tablespoons of cold water and pulse some more, until reaching your desired consistency.
5. Taste and adjust the seasoning: extra pinch of salt or a little extra lemon juice.
6. Transfer hummus mixture to a serving plate.
7. Decorate with reserved whole chickpeas and a sprinkle of paprika powder.
8. Serve topped with drizzle of olive oil.
9. Enjoy your homemade hummus dip!

If you’ve tried this healthy Lebanese dip recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram or Facebook.