Hummus

This Hummus Recipe is rich, creamy, and full of flavor. Grab some crispy pita chips and dig in!

author’s note

The Blender Hummus That Changed Everything!

Before visiting the Middle East (and eating all the food), I never thought much about hummus. It wasn’t my go-to dip (I’m a salsa person!), so why bother making it?

That trip changed everything. I became obsessed, ordering hummus every chance I got. Even for breakfast. Yes, really.

The flavor and texture were on a whole different level from anything I’d had in the States. So for months, I’ve been on a mission to recreate it. After countless failed attempts, Adeena Sussman’s recipe was the one. It tasted just like the hummus I fell for in the Middle East.

I’m sharing a tweaked version using canned chickpeas and making my case for a blender instead of a food processor. Thanks, Adeena, for the hummus of my dreams!

Quick Tip

What Is Hummus? Hummus is a creamy blend of chickpeas, tahini, lemon, and garlic. Loved worldwide, it’s tasty, affordable, and straightforward to make.

Ingredients

• Chickpeas: Canned chickpeas make it so straightforward. For extra smooth hummus, use a strong blender. Grab an extra can and try some of my other chickpea recipes.
• Garlic: Fresh garlic gives a bold flavor. Slicing it helps it blend better.
• Tahini: More on this ingredient below!
• Lemon Juice: Fresh lemon juice makes this hummus bright and fresh.
• Salt and Pepper: Start with a little and add more after blending if needed.
• Olive Oil: Drizzle on top for a rich, smooth hummus recipe.
• Paprika: Adds color and extra flavor. Smoked paprika gives a deeper flavor.
• Pita Chips or Veggies: Serve with crispy pita chips or fresh veggies for dipping.

How To Top Off Hummus

Spoon hummus onto a plate and use the back of a spoon to make swirls. Drizzle olive oil—it’ll pool in the swirls—then sprinkle paprika and chopped parsley for extra flavor.

Hummus Recipe Made With Tahini

What is Tahini? A sesame paste found in most grocery stores. Use hulled tahini for a smooth, mild flavor, unhulled versions are more bitter.

Tahini makes or breaks this recipe. Some brands are amazing, while others taste awful. Tahini separates a lot, with thick paste at the bottom and oil on top. Stir or shake well before measuring.

My go-to brands: Mighty Sesame Co.® or Soom Foods® Sesame Tahini (affiliate links, but not sponsored).

How To Make This Hummus Recipe

Hummus in the Middle East isn’t super smooth—it has texture from chickpea skins. For extra smooth hummus, peel them, but a strong blender will also do the trick. Want more texture? Use a food processor.

This hummus is also slightly thinner than store-bought, just like the real thing. Great for spreading on pita or flatbread with meats and Israeli Salad.

Should Hummus Be Served Warm or Cold?

Room temp is best! It’s creamier and has more flavor.

Storage

How To Store Hummus Recipe

• Fridge: Keep in a sealed container for up to a week. Stir if it separates.
• Freezer: Store in a closed container for up to 3 months. Thaw in the fridge and mix before eating.
• Toppings: Add olive oil, paprika, or herbs after storing.

Make A Whole Spread To Go Alongside:

Dressings

Tabouli Salad Recipe (Tabbouleh)

Dinner

Baked Falafel Recipe

Dinner

Vegetable Masala

How To Enjoy This Hummus Recipe

• Classic Dip: Scoop it up with pita chips, naan, flatbread, crackers, or pretzels.
• Veggies: reliable with carrots, celery, cucumbers, bell peppers, cherry tomatoes, and snap peas.
• Spread: Slather on sandwiches, wraps, or gyros for extra flavor.
• Bowl Base: Use as a base for grain bowls with roasted veggies and protein.
• Topping: Add to roasted meats, falafel, or grilled veggies.
• Breakfast: Spread on toast with a drizzle of olive oil and za’atar.