In recent years, hummus has become a real trend: you find it in restaurants, supermarkets, and in a thousand different versions. And it’s no coincidence. It’s a chickpea cream with a soft taste, slightly citrusy, and with that ‘toasted’ note of sesame that makes it irresistible. People love it because it’s healthy, nutritious, and practically pairs with everything: bread, vegetables, salads, unique dishes… it’s one of those preparations that often saves your lunch and dinner.
Its origins are very ancient: it comes from Middle Eastern tradition, where hummus is considered a sharing dish. It was served in the center of the table with warm bread, and everyone would dip in. Today it has become a beloved trend: you find it in appetizers, in small bowls spread on bread, in vegetarian dishes, and even in the most modern lunch boxes.
Making it yourself allows you to control the flavor, texture, and quality of the ingredients: no additives, no preservatives, just chickpeas, lemon, sesame, and good oil. And the great thing is that it takes just a few minutes, especially if you use pre-cooked chickpeas or prepare them with the Instant Pot.
A small gesture, a creamy and genuine result that always wins you over.
- Difficulty: Easy
- Cost: Very cheap
- Portions: 4 Pieces
- Cooking methods: Instant pot, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.3 oz cooked chickpeas
- 1 tbsp tahini (or 1 tbsp of toasted sesame flour)
- 1 tbsp extra virgin olive oil
- 1/2 lemon juice
- 1 clove garlic (small. Optional)
- 1 pinch salt
- to taste water (to adjust consistency)
- paprika (optional)
- sesame seeds (optional)
Preparation
Dried chickpeas: rinse them and, if you want, soak them for 8–12 hours. Cook them in the Instant Pot for 20–25 minutes with natural release (soaked) or 40–45 minutes without soaking. Salt only at the end.
Canned chickpeas: drain, rinse well, and slightly dry them.If using toasted sesame flour, you can add a bit of oil and mix until creamy. This simulates tahini, which otherwise lacks the fat component.
If you already have tahini, you can use it directly.Put the chickpeas in a blender or a tall container for an immersion blender.
Add the tahini, lemon, oil, garlic, and salt.
Blend, adding cold water little by little until reaching the desired consistency.If the hummus is too thick, add 1 teaspoon of water at a time.
Add a drizzle of oil at the end to compact and velvet the cream.Tips:
Blend for at least 1–2 minutes for a really smooth cream.
Taste and adjust salt or lemon according to your preferences.
If you want a lighter hummus, you can increase the water by 1 teaspoon at a time.Transfer to a bowl and garnish with paprika, chopped parsley, sesame seeds, or a drizzle of oil. (All optional)
Great as an appetizer, snack, or seasoning.
Variants
Spicy Hummus: add curry or cumin.
Colorful Hummus: mix with beetroot, roasted peppers, or avocado.
Light Hummus: less oil, more lemon, and more water.
Extra Creamy Hummus: add an extra tablespoon of oil.
Notes – Tahini-free variant (how I made it!)
In my area, tahini is not easily found, so I used toasted sesame flour. The hummus turns out slightly thicker, but the flavor is authentic.
You can make the cream more velvety by mixing the flour with 1 tablespoon of oil to create a mini-tahini,
or by adding a drizzle of oil while blending.
Storage
Fridge: 3–4 days in an airtight container.
Freezer: up to 3 months. Thaw in the fridge, then add a drizzle of oil or a teaspoon of water to regain creaminess. Freeze in ice cube trays
⚠️ What could go wrong (and how to avoid it)
Even though hummus is a simple recipe, there are some small precautions that make the difference in obtaining a velvety, smooth, and perfectly balanced cream. Here are the most common problems and how to solve them.
1. The hummus is lumpy or not smooth
If the chickpeas are not cooked to perfection, or you don’t blend long enough, the cream can be grainy.
How to avoid it:
If using dried chickpeas, cook them well until soft, without salt.
Blend for at least 1–2 minutes, preferably with a powerful immersion blender or a tall blender.
Add cold water little by little while blending to achieve the desired consistency.
2. Too thick
Sometimes hummus can be compact and hard to spread.
How to avoid it:
Add one teaspoon of water at a time until you reach the creamy consistency.
A drizzle of extra virgin olive oil at the end helps to compact and velvet the cream.
If you want a ‘natural’ alternative, you can also use a tablespoon of chickpea cooking water, if you prepared them yourself.
3. Too watery
If you overdo the water, the hummus becomes liquid and loses body.
How to avoid it:
Add water little by little and blend each time to incorporate it.
Check the consistency before stopping: it should be soft yet compact.
4. Unbalanced flavor
The taste can be too sour, too salty, or not aromatic enough.
How to avoid it:
Taste while blending and adjust the salt and lemon according to your tastes.
Tahini or toasted sesame flour provides the right ‘toasted’ and creamy note: don’t skip this step.
Garlic is optional: add it gradually to avoid overpowering the other flavors.
5. Dull or uninviting color
A dull hummus can be less appetizing, especially if served in small bowls.
How to avoid it:
Blend well until a smooth and uniform cream is achieved.
Add a drizzle of oil at the end: it glosses and compacts the surface.
For decoration, use paprika, chopped parsley, or sesame seeds: it makes the cream more attractive.
6. Storage and consistency after refrigeration
Hummus can become too firm or lose some of its creaminess.
How to avoid it:
Store in an airtight container for up to 3–4 days in the fridge.
Before serving, mix well and add a drizzle of oil or a teaspoon of water to restore softness.
If frozen, thaw in the fridge and regain consistency with oil or water as mentioned above.
If you want an extra-creamy hummus, you can remove the skin from the dried chickpeas after cooking: it takes a bit of time, but the result is surprisingly velvety.
FAQ – Chickpea Hummus
Can I use canned chickpeas?
Yes! They are already cooked, just drain, rinse, and proceed as in the recipe. The result will be great and save you time.
My hummus is too thick, what can I do?
Add cold water a tablespoon at a time or a drizzle of oil. Blend again for 30 seconds to achieve a smooth cream. If you want, you can use some chickpea cooking water.
How many servings do I get with 150g of hummus?
About 2 medium servings of 70–80g as an appetizer or snack. If used as a condiment, it can be enough for 3–4 servings.
The hummus is a simple recipe, practical and really accessible to everyone. Whether you use dried chickpeas, the Instant Pot, or ready-made ones, the result is always a healthy, versatile cream perfect for pairing with bread, vegetables, crostini, or unique dishes. One of those ‘home-made’ preparations that never disappoints and can be personalized as you like.
