Looking for more homemade dips? Try Pico de Gallo, Mango Chutney, or Pimento Cheese Dip!
Ingredients Needed:
Chickpeas (garbanzo beans): One 15 oz. can or ¾ cup dried chickpeas. Garlic: one clove, minced. Salt Cumin Sumac: a tangy spice that’s essential for authentic hummus. Find it in the spice aisle, an international market, or online. Tahini: Leftover tahini can be stored in a cool, dry pantry for several weeks, or in the refrigerator for several months. Use it to make tahini chicken bowls, roasted cauliflower or tahini chocolate chip cookies. Fresh Lime juice
How to make Hummus:
Mix: In a food processor, add beans, tahini, garlic, salt, sumac, cumin, and juice from half of a lime and blend well. Add small amounts of reserved bean liquid (or water), if it’s too thick. Taste and add additional salt, if needed. Moyad taught us a few do’s and dont’s for how to make authentic hummus: Don’t mix in oil–only drizzle on top at the end. Don’t add too much garlic. Do use dried chickpeas if you have time, or canned for a faster version. Enjoy: Add mixture to a bowl then use a small spoon to make a swirl on top of the hummus. Drizzle a little extra virgin olive oil on top then sprinkle sumac around the edges. Squeeze additional ½ lime on top.
Make Ahead and Freezing Instructions:
To Make Ahead: Homemade Hummus will keep in the fridge in a covered container then place in the refrigerator for up to 1 week. To Freeze: Place hummus in a freezer safe container then freeze for up to 3 months. Thaw in the refrigerator overnight and enjoy.
Recipe Variations:
No Tahini: To make hummus without tahini, you can simply leave it out. Add Flavor: To add a flavor twist, try about 1-2 teaspoons of harissa, za’atar, paprika, extra cumin, or sumac. Vegetable Hummus: Blend roasted vegetables in blender then stir into hummus. Sun Dried Tomato Hummus: Add ¾ cup of sun-dried tomatoes, rinsed then chopped. Roasted Red Pepper Hummus: add ¾ cup canned roasted peppers, finely chopped.
So many ways to enjoy Hummus:
Dip vegetables, pita bread, breadsticks, naan, etc. Spread on sandwiches, wraps, burgers, avocado toast, or bagels. Topping for lamb gyros, chicken gyros or beef gyros. Garnish for chicken shawarma bowls or buddha bowls. Mix into pasta or mashed potatoes.
Recipe from Moyad, our family friend who lives in Jordan.
I originally shared this recipe May 2020. Updated July 2022 and April 2024. This post contains affiliate links.
