I’m gearing up for our trip to Israel and getting so excited about immersing myself in the delicious world of Israeli food. We visit Israel every couple of years, and I always look forward to the fresh kibbutz-grown produce and flavorful Middle Eastern spices. One of my favorite indulgences when we visit Israel is the hummus.
Hummus was adopted by the Jews from the Arab food culture and has become a mainstay in the Israeli diet. Fresh hummus is served in almost every Israeli restaurant. It’s eaten as both an appetizer and a main course, usually served with hot baked pita bread and a bowl of olives. It’s often paired with fresh fried falafel. I love hummus because it’s tasty, filling, and heart-healthy. It’s vegetarian and pareve, which means it can be served alongside a kosher meat meat. Twenty years ago, hummus was relegated to the health food stores, an oft-overlooked exotic Middle Eastern side dish with a niche audience. The dish has quickly gained popularity in the U.S. and can now be found at most major grocery stores. It’s nutritious and gluten-free… and if you make it yourself, it’s affordable too! You can make about three times the amount of hummus for the price of one store-bought tub, and it tastes so much better made fresh. As long as you have a food processor, nothing could be simpler. Of course, you could mash it the old fashioned way with a mortar and pestle, but it will take some serious elbow grease. I highly recommend the processor if you have access to one. 
I like adding roasted garlic to my hummus instead of plain garlic. The roasted garlic adds depth to the flavor, and just a hint of smokiness that I find delicious. It’s also easier on the stomach. I’ve provided instructions for roasting garlic on a previous blog. Feel free to use raw garlic if you prefer a stronger, sharper garlic flavor. Keep in mind that all ingredients are “to taste.” The key to great hummus is tasting often and adjusting the flavors as desired.
This hummus will taste best when made with cooked chickpeas instead of canned. To learn how to prep the chickpeas, check out this post: How to Soak and Cook Chickpeas.
There are endless variations on traditional hummus– you can add roasted bell peppers, spinach, or olives to make your own creative flavors. You can also use black beans in place of garbanzos. Enjoy!
Note: Since originally posting this recipe, I have improved it by doubling the amount of roasted garlic and cutting the amount of liquid added at the beginning of processing. I’ve also cut the salt lightly; salt it more to taste if you want. I am always working to improve my recipes, and these small changes take this hummus from good to fantastic. Enjoy!
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Classic Hummus
Ingredients
- 3 1/2 cups soaked and cooked chickpeas/garbanzo beans (1 1/2 cups dry) OR
- 2 cans chickpeas/garbanzo beans (15 oz. each), drained and rinsed - I prefer cooked beans
- 1/3 cup tahini paste
- 8 roasted garlic cloves, or more to taste
- 1/4 cup fresh lemon juice, or more to taste
- 1 tbsp extra virgin olive oil, plus more for garnish
- 3/4 tsp cumin
- 1/2 tsp salt (or more to taste)
- Pinch of cayenne pepper
- Paprika and fresh minced parsley for garnish (optional)
You will also need
- Food processor
- If using canned chickpeas, drain the chickpea water from one can into a small bowl and reserve. If using dried chickpeas, drain and rinse them after soaking, then simmer them in lightly salted water on the stovetop for 60-90 minutes until soft and tender. Drain the beans and reserve 1/4 cup of the cooking water in a small bowl.
- Note: to make this hummus ultra creamy, you can peel the cooked chickpeas. Squeeze each chickpea gently to remove the skin, then discard the skins before processing. While this step is not completely necessary, it will ensure that your hummus turns out very smooth and creamy.
- Reserve about 15-20 whole chickpeas for garnish. Outfit your food processor with a blade attachment. Place chickpeas, tahini paste, roasted garlic, lemon juice, 1 tbsp olive oil, salt, cumin, and cayenne pepper into the processor.
Pulse the ingredients for about 60 seconds, then process until smooth. Taste the mixture and add more salt, lemon juice, or garlic to taste. Process again to blend any additional ingredients. If the texture seems too thick, add some of the reserved water from the chickpea can or cooking liquid and continue to process until desired consistency is reached. 
Transfer hummus to a shallow bowl and create a well in the center with a spoon. Garnish with reserved chickpeas, a drizzle of olive oil, and a sprinkle of paprika and minced fresh parsley. Serve with pita, crackers, or fresh dipping vegetables.
Looks great, didn’t realize how easy it was. Guess I’ll have to get off my lazy tookus and make some on of these days.
Can you make this without the tahini Tori? I don’t like tahini but I love all the other ingredients!
Teresa, yes you can make it without the tahini, but it honestly won’t be as yummy or creamy. Hummus without tahini isn’t really hummus, it’s more like a dip. You also may not need as much liquid for the texture.
yum I like adding roast pepers to mine, try topped with harisa sometime
Hi honey, love your blog. Long time reader, first time commenter. This looks so good. I was starting to feel guilty spending $5 on a tub of Sabra, and really it doesn’t taste as good as the hummus at the Arab restaurant in my town. You inspired me, can’t wait to whip some up fresh this weekend!
Debbie, you will love making your own! It’s so easy and tastes so much better than store-bought.
I usually use little more lemon in mine. Never tried it with roast garlic only plain, the roasted sounds good.
Hi Orly! The roasted garlic makes it more mild/digestible, the raw garlic is a bit sharper. Both are good, but I prefer it roasted. Others like it raw because the flavor is stronger. This is definitely one of those recipes where ingredients should be adjusted “to taste”– some people like a little more lemon, others more garlic, others more spice. Adjust to taste and enjoy!
<3 this! More vegetarian recipes please!
Dang girl knows how how to cook making me hungry
I’ve never used cumin or cayenne in mine but I think it might take it in a nice direction.
What is Tahini? I’ve never heard of it. Where do I buy it at?
Hi Laura! Tahini paste can usually be found in the same section as the peanut butter. It’s sold in jars. It’s made from sesame seeds pulverized into a nut-butter texture. If you can’t find tahini at your grocery store, your local health food market or Middle Eastern store should carry it. Enjoy!
I almost always use peanut butter in place of the tahini. I always have too much left over and never use it in time and I feel bad wasting a whole jar of tahini.
I made hummus with black beans and Cannellini beans that turned out quite good. Have never used tahini in any of my hummus as it is expensive and a bit hard to find where I live. I once took some quite garlicy chickpea hummus to a potluck. People complained it was too garlicy but ate up mine because the other hummus brought to the party was just too bland. I am a garlic freak.
My first try came out a bit bland, tomorrow I’ll be doubling the garlic!
Aleks, you can also try using fresh garlic instead of roasted, it will give a sharper, stronger garlicky flavor. Enjoy!
WOW, this is the best hummus I ever tasted! I never tried it with tahini paste before and it made a big difference in the flavor. Thank you for sharing!
I’m going to try it with the roasted garlic plus one or two raw cloves. I love garlic.
It’s good that you include the olive oil in the well at the end, the Israeli way; you might try making the hummus without blending olive oil into the mixture.
Instead of paprika, Aleppo pepper (semi-hot) is also good sprinkled on top.
Great suggestions Faye!
do you have a recipe for baba ganoush … but not the red tomato=y kind?
Yes I do Gail, here’s a link: link to theshiksa.com
Hummus I think is the bomb!! I first tried when a friend brought chips and hummus to the beach omg!! I so lime it on a pretzel
Great stuff in here, Tori!! I consider myself a hummus queen and am constantly tweaking my recipe. I recently started roasting the garlic but I will switch to your wonderful way. Thanks so much for the explicit instructions! I use no oil but a lot of the cooking water from the beans to loosen it. I use Maldon salt, cumin & coriander. I also include the zest of the lemons, a recent tweak. The hummus is to die for and much better and cheaper than Sabra or any brand. I start by soaking 1 pound of chickpeas and using 4 cups for my recipe and have 2 cups in the fridge which are great to throw into practically anything. I use the cooking water and freeze the rest in ice cube trays to use as a marinade enhancer. I have to give away 1 pound to friends to avoid having to throw any out. It lasts 8 or maybe 9 days and I eat it with veggies only and lost 10 pounds as a result of eating so many veggies (cukes, radishes, daikon, red or green cabbage (smear on a leaf and roll; surprisingly great), jicama, and, new great one for me, kohlrabi (crunchy and delicious), and mini tri-color peppers. It’s more of a meal for me than a snack. Love it! I’d be happy to share my recipe. Just ask!
Marge, kohlrabi is my husband’s favorite! Please feel free to share your recipe, I’m sure others would love to take a look.
I really love your recipes with the explanatory photos. I see you have a passion for Middle Eastern recipes. Will you please come up with a delicious, easy recipe version of deconstructed grasp leaves or stuffed zucchini or stuffed egg plants? (using the beef meat version?). Please! I don’t have the patience to roll grape leaves or hollow out then stuff zucchini or eggplants with a meat/rice stuffing. I have always thought to myself there must be a quick and efficient way to make these, albeit using some deconstructed method. Thank you kindly
Lama, that’s an interesting idea. I’ve done deconstructed stuffed cabbage, but not the stuffed zucchini or eggplant. I don’t think the deconstructed grape leaves would work, since the leaves themselves don’t have much texture or bite to them on their own– but the zucchini or eggplant might be doable. I’ll keep it in mind!
Awesome recipe, again. Sallyanne dresses it with chopped tomatoes, cucumbers, sliced black olives and feta cheese. Whoa, it’s the first thing goes at our parties.
Tried your hummis recipe out on my boyfriend. Have been summarily advised that I should NEVER, and I do mean NEVER, purchase store-bought hummis again!! LOL! It was a huge hit! Thanks Tori!
Yay! Thrilled you enjoyed it, thanks for reporting back Jean!
How long will this keep for in the fridge?
I have begun to pop the chickpeas out of their skins before using. Makes the hummus smooth, smooth, smooth! It takes a bit of time. I sit at kitchen table and listen to itunes, can do a can in about 12 minutes, or dried beans/boiled in about the same amount of time. They also taste a lot better to me without skins (creamier).
Try it, I think you’ll notice a significant difference!
Hi Gena, yes– if you look at the instructions above, I have added this tip, which I was recently reminded of by Deb Perelman on Smitten Kitchen. It definitely does make a difference if you have the time to do it!
hi i want to make hummus but i don’t want to use 8 roasted garlic cloves so how many fresh cloves should i use because as u know if i put eight fresh ones it would be really strong so how many?
Start with 1 medium clove and process. Taste. If you want it more garlicky, add another clove. Continue adding till it tastes the way you want it to. If I’m using raw I usually only add one clove, but I don’t like my hummus super garlicky.
i just made this oh my gosh it’s soo nice, that roasted garlic is really something (so full…. *^^*)
I am a very strict vegan , I am following Dr. Esselstynes diet , almost to the letter.I am trying to reverse my heart disease. I cannot use oil of any kind, not even the sesame oil which is in tahini. I love hummus and I want to make my own. I love it on whole wheat bread that I make using no oil. Do you have a recipe that I use? Thank you in advance for your time. Jim
Hi Jim, I don’t have a recipe for tahini-free hummus. You can try making the recipe as written, but omit the oil and tahini. Add warm water to the blender till the mixture is smooth. It may taken you several times scraping the sides of the processor and reblending till it gets smooth; the water will help. Let me know how it turns out if you try it.