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 flavor, slightly citrusy, and with that “toasted” sesame note that makes it irresistible. People love it because it’s healthy, nutritious, and pairs with practically everything: bread, vegetables, salads, unique dishes… it’s one of those dishes 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 dipped in. Today it has become a beloved trend: you find it in appetizers, spread on bread in small bowls, in vegetarian dishes, and even in the most modern lunch boxes.
Making it yourself allows you to control the flavor, consistency, and quality of the ingredients: no additives, no preservatives, just chickpeas, lemon, sesame, and good oil. And the beautiful thing is that it takes just a few minutes, especially if you use pre-cooked chickpeas or prepare them with an Instant Pot.
A small gesture, a creamy and genuine result that always wins people over.
- Difficulty: Easy
- Cost: Very cheap
- Portions: 4 Pieces
- Cooking methods: Instant Pot, Stove
- 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 in 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 lightly dry.
If you use toasted sesame flour, you can add a drizzle of oil and mix until you create a creamy paste. It serves to simulate tahini, which otherwise lacks fat content.
If you have ready 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 while gradually adding cold water until you achieve 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 to achieve a truly smooth cream.
Taste and adjust salt or lemon according to your preferences.
If you want 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 condiment.
Variants
Spicy Hummus: add curry or cumin.
Colored Hummus: mix with beets, 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 is slightly denser, but the flavor is authentic.
You can make the cream smoother 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 restore creaminess. Freeze it in ice cube trays
⚠️ What Can Go Wrong (and How to Avoid It)
Even though hummus is a simple recipe, there are some little tricks that make the difference for achieving a velvety, smooth, and perfectly balanced cream. Here are the most common issues and how to solve them.
1. The hummus turns out lumpy or not smooth
If the chickpeas aren’t cooked perfectly, or you don’t blend long enough, the cream can become grainy.
How to avoid it:
If using dried chickpeas, cook them well until they are tender, without salt.
Blend for at least 1–2 minutes, preferably with a powerful immersion blender or a tall blender.
Add cold water gradually while blending to achieve the desired consistency.
2. Too thick
Sometimes hummus can turn out firm and hard to spread.
How to avoid it:
Add one teaspoon of water at a time until reaching a creamy consistency.
A drizzle of extra virgin olive oil at the end helps to compact and velvet the cream.
As a “natural” alternative, you can also use a tablespoon of chickpea cooking water, if you prepared them yourself.
3. Too watery
If you go too far with the water, hummus becomes liquid and loses body.
How to avoid it:
Add water gradually and blend each time to incorporate it.
Check the consistency before stopping: it should be soft but compact.
4. Unbalanced taste
The taste can turn out too acidic, too salty, or not aromatic enough.
How to avoid it:
Taste while blending and adjust the salt and lemon according to your liking.
Tahini or toasted sesame flour gives 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 unappealing color
An unbright hummus can look less appetizing, especially if served in small bowls.
How to avoid it:
Blend well until achieving a smooth and uniform cream.
Add a drizzle of oil at the end of preparation: it shines and compacts the surface.
To decorate, use paprika, chopped parsley, or sesame seeds: it makes the cream more appealing.
6. Storage and consistency after refrigeration
Hummus can become too firm or lose part 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 you freeze it, thaw it in the fridge and restore consistency with oil or water as above.
If you want extra-creamy hummus, you can remove the skin from 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 per the recipe. The result will be excellent 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 like, you can use some chickpea cooking water.
How many servings do I get with 150 g of hummus?
About 2 medium servings of 70–80 g as an appetizer or snack. If used as a condiment, it can be enough for 3–4 servings.
Hummus is a simple recipe, practical and really within everyone’s reach. Whether you use dried chickpeas, the Instant Pot, or pre-cooked ones, the result is always a healthy, versatile cream perfect for accompanying bread, vegetables, croutons, or unique dishes. One of those “home” preparations that never disappoints and that you can customize as you like.
