Perfect Hummus

AlexAppetizers29 Comments


Perfect HummusSurprisingly enough, Mediterranean was one of the major flavors we enjoyed during our recent vacation to Mexico. We ate at several different restaurants that had great Mediterranean and Middle Eastern food. We were reminded that we hadn’t yet mastered a hummus recipe that was ‘just right’. Problem solved.

Sonja and our friend Laura tinkered with this recipe until they mastered it. They didn’t try reinventing the wheel, but learned that cooking your own chickpeas and using fresh squeezed lemon adds a subtle freshness that makes it so good! Cooking the chickpeas does require forethought – but if you think ahead a little bit it will pay off in flavor. The recipe uses a food processor, which is good because our food processor was feeling a little jaded that the new stand mixer we got for Christmas has been getting so much attention…

Perfect Hummus
Serves: 8 servings
What You Need
  • 1 cup dried chickpeas or 1½ cans cooked chickpeas
  • ¼ cup tahini
  • 2 cloves garlic
  • ¼ cup olive oil
  • 2 lemons
  • 1 tablespoon cumin
  • ¼ teaspoon cayenne
  • Kosher salt
  • Fresh ground black pepper
  • ½ cup water
What To Do
  1. If using dried chickpeas, place 1 cup dried chickpeas in a bowl and cover with 3 inches of water. Soak in the refrigerator overnight or about 8 to 10 hours.
  2. Drain and rinse the soaked chickpeas; place them in a pot and cover with 3 inches of water. Bring to a boil, then simmer for about 1 hour or more, until tender.
  3. In a food processor, add 2 cups of cooked chickpeas, ¼ cup tahini, 2 cloves of garlic, ¼ cup olive oil, the juice of 2 lemons, 1 tablespoon cumin, ¼ teaspoon cayenne, several pinches of kosher salt, and some fresh ground black pepper. Pulse until roughly chopped.
  4. Turn on the food processor and pour about ½ cup of water in a steady stream until the hummus is blended nicely. You may need to add a little more or less water to get the desired consistency. Taste and adjust flavors to your liking. Serve with pita or veggies.


29 Comments on “Perfect Hummus”

  1. Tiffany

    Yes, hummus sounds easy to make, but it does take a little trial and error, I love this recipe, and yes, the fresh lemon is important! Lovely photos too

  2. Beth M

    This is pretty close to the recipe that I use and I agree, BEST HUMMUS EVER! It has the best texture, best zing (from the lemon) and just the right amount of “nutty” from the tahini. I could eat buckets of the stuff!

  3. Tara

    Haha…the best Italian food I’ve had was in Mexico. Funny how that goes! I LOVE hummus and I think your recipe sounds wonderful!

  4. Kulsum at JourneyKitchen

    yes yes! this is how a good hummus is to be made. I really feel sad for people who get it wrong because its so easy and its human right to get right hummus in life :-) You might be interested in soemthing called Fatteh hummus on my blog – Its like the father of basic hummus

    P.S. Love the picture

  5. Caramel Wings

    This Hummus is SO GOOD! I make it all the time!! It’s high in Manganese as well as yummy so I always have some in my fridge along with some carrots which I dip into it and snack all day!

  6. Kasey

    I’m a big fan of hummus – made from scratch, it’s always better than store-bought. What an adorable blog you have! I’ll be back.

  7. Vegolicious

    I love hummus! Yours looks amazing and so much better than anything you could buy in a store.

    I’d love for your to submit them to Vegolicious, a vegetarian food photo gallery where readers can browse beautiful photos to discover new recipes and wonderful blogs. If you would like to share this recipe with our readers please submit a photo along with a link to this post.

  8. Amanda

    This seriously looks delicious! I have only ever bought hummus from the store, but I think after reading this I will definitely have to try making it! :) I love your photos! They are beautiful!

  9. Melinda Neely

    Oh, that’s more lemon than I used last time. Maybe that’s why mine isn’t has good as I’d like it to be. Is there any certain brand of tahini you like?

    1. Sonja

      We don’t have a favorite brand of tahini (haven’t tried too many yet since they go a long way)! Do you have any to recommend?

  10. Karen Weston

    This is a wonderful hummus. I love to add juice from my olive jar for part of the water, and after its finished processing I add whole stuffed olives or kalamata olives — takes this over the top as a spread for toasted homemade whole wheat pita chips or veggies!! :-)

  11. Mike

    Perfect recipe! I was missing tahini so I used sesame oil and pine nuts. Also added fresh rosemary and basil since I had that laying around and I just cant leave a recipe well enough alone. Thanks for the inspiration!

  12. Katherine

    I have a problem whenever I make hummus….I usually just wing it without actually measuring anything (I’m not sure if that’s my problem or not) but my hummus always has this…really bitter taste. Like I put too much olive oil in, BUT, I’m just trying to get it to the right texture. Should I add water instead? I’m lost on what to do. I love the hummus from the store, but I’m having the hardest time making it at home!!!

    1. Sonja

      Hmm! Yes, you might want to try measuring out the ingredients if you are getting a bitter taste. You can definitely add water or lemon juice to get it to a lighter consistency. We also like adding tahini — though we used to make it without it, we found that helps to add to a creamy texture. Let us know if you get it to work out!

  13. Sabrina

    I made this hummus, and think it is a good base. I think it turned out waaay too lemony for me. I used one of those ceramic lemon squeezers though, and that thing basically pulverizes the lemon to get all the juice out. I tried the recipe a second time, and doubled the cayenne, and halved the lemon, and added about 4x as much garlic. Love it!

  14. Holly

    I’m going to try this today. But I think I’ll just use my blender instead of food processor; my processor is cheap and weak. Hummus is like kimchi in one important respect: make it yourself and you can have it for 1/8 the price of buying it ready-made. Thanks for the lovely recipe and photo!

  15. Lindsay

    I worked in an Egyptian restaurant for years. This recipe is very close to what the owners used. (They were famous for their hummus) I would just substitute the water for white vinager. It’s an AMAZING differance!! I also use natural peanut butter instead of Tahini, cause it’s such a pain to work with once its seperated.

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