Homemade chickpea hummus is one of the most beloved Middle Eastern preparations, now spread worldwide for its creaminess and versatility. It is a cream made from boiled chickpeas and tahini (sesame paste), enriched with lemon juice and extra virgin olive oil. A simple yet flavorful recipe, ideal to serve as an appetizer, spread on bread, flatbreads, or crostini, or as an accompaniment to raw and grilled vegetables.
Making hummus at home is very easy: just a few genuine ingredients and a blender to obtain a smooth and velvety cream, ready in minutes. Compared to the packaged one, homemade hummus has the advantage of being healthier, without preservatives, and customizable according to your taste: milder without garlic, fresher with the addition of spices or herbs, and much more economical.
Whether you enjoy it as a dip for an aperitif, as a light filling for the flatbread or as an alternative to classic spreads, hummus will conquer everyone with its enveloping flavor and incredible versatility.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for homemade chickpea hummus:
- 1 3/4 cups cooked chickpeas
- 2 tablespoons tahini (sesame paste)
- 2 tablespoons extra virgin olive oil
- 1/2 lemon (juice)
- 1/2 clove garlic (optional)
- to taste fine salt
- to taste canned chickpea water ((about 2/3 tablespoons))
- to taste sweet paprika (for decoration)
- to taste chopped parsley (for decoration)
Tools for homemade chickpea hummus:
- 1 Blender
- 1 Bowl
Steps to prepare homemade chickpea hummus:
Place 130 grams (about 4.5 oz) of chickpeas in a large bowl and cover with plenty of cold water, soak for 12 hours changing the water halfway through if possible.
After soaking, drain and rinse the chickpeas under running water, transfer them to a saucepan and cover with clean water (at least 3 inches above the level of the legumes) and bring to a boil.
When the water boils, lower the heat to a minimum and cook gently for 1 hour and 15 – 1 hour and 30 minutes, until the chickpeas are soft.
In a pressure cooker, the time is reduced to 25-30 minutes after the whistle.
Once ready, drain them (keep a bit of the cooking water aside), let them cool slightly, and use them to prepare the hummus.
If you want to make the cream even smoother, you can remove the outer skin of the chickpeas after cooking: a slightly long task, but it gives a velvety and silky hummus.Put the chickpeas in the blender, add the tahini, lemon juice, garlic (if desired), extra virgin olive oil, and a pinch of salt.
Start blending and gradually add the chickpea cooking water (about 2/3 tablespoons) until you get a smooth and velvety cream.
Pour the hummus into a bowl, level it with the back of a spoon, and finish with a drizzle of extra virgin olive oil and a sprinkle of sweet paprika and, if desired, some parsley.
Light Hummus without Tahini:
For a light version without tahini, replace the tahini with 2 tablespoons of plain low-fat or Greek yogurt 0% and add only 1 tablespoon of extra virgin olive oil instead of 2.
The procedure remains unchanged.
Homemade Tahini Sauce
(for about 7 oz):
– 5.3 oz of sesame seeds (preferably hulled)
– 3/4 tablespoons of mild-tasting seed oil (sesame, peanut, or sunflower)
– a pinch of salt (optional)
(for a light version, add only 1 tablespoon of oil and the remaining part of cold water).
Put the sesame seeds in a non-stick pan and toast them over medium-low heat for 4–5 minutes, stirring often. They should slightly brown and release their aroma, without burning.
Transfer the toasted seeds to a powerful blender and blend until you get a thick and oily cream, gradually adding the oil, continuing to blend until you get a smooth and fluid cream. Adjust the amount of oil based on the desired consistency; if you want, add a pinch of salt to enhance the flavor.
Pour the tahini into an airtight glass jar.
It keeps in the refrigerator for 3–4 weeks.
Before using, mix it well: it may separate slightly, with the oil rising to the surface (this is normal).
You can also use tahini to enrich sauces, dressings, salads, and marinades.
How to use chickpea hummus in the kitchen:
Chickpea hummus is an incredibly versatile preparation: it is not just an appetizer dip, but it can become a starring ingredient in many dishes.
As an appetizer: serve it in small bowls with raw vegetable sticks (carrots, celery, cucumbers) or with pita bread, flatbreads, nachos, or tacos.
In flatbreads or sandwiches: used as a spreadable base instead of industrial sauces, it provides creaminess and flavor without being heavy.
As a light side dish: perfect next to vegetarian meatballs, legume burgers, or grilled vegetables.
In one-dish meals: you can use it as a “sauce” for bowls with rice, quinoa, or couscous, along with vegetables and legumes.
Paired with meat and fish: surprising when served with grilled chicken or steamed fish, as a light alternative to mayonnaise and sauces.
As a base for canapés and finger food: spread it on crostini and top with olives, cherry tomatoes, or herbs for an elegant appetizer.
FAQ (Questions and Answers)
How long does homemade hummus last?
It keeps in the refrigerator, in an airtight container, for 2–3 days. Always mix it well before serving.
Can I freeze hummus?
Yes, it can be frozen in single portions for about 1 month. Thaw it slowly in the fridge and mix well before enjoying.
What variations can I prepare?
In addition to the classic version, you can add beetroot for a pink hummus, avocado for a fresher cream, or spices like curry and turmeric.
Is hummus vegetarian?
Yes, the traditional hummus recipe is vegetarian because it is based on chickpeas, tahini, and spices, without any animal-derived ingredients.
Is hummus vegan?
Yes, even in its classic version, it is completely vegan. It becomes non-vegan only if enriched with yogurt or dairy in customized variants.
