Homemade hummus
- Preparation 5 min
- Servings About 2 cups
- Freezing Absolutely
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🥣 The smooth and silky hummus I absolutely love
This recipe is a 100% personal creation. I love hummus, I mean I LOVE it for real, and I absolutely needed MY version on my website. So here’s my ultimate homemade hummus recipe: creamy, smooth, silky, perfectly balanced between the acidity of lemon, the umami of tahini and the roundness of chickpeas. It’s exactly the kind of appetizer that transforms an ordinary veggie platter into a Mediterranean feast, that makes a Saturday night with friends shine, or that saves you a quick weekday lunch. And the best part? It comes together in 5 minutes in the blender.
🌱 My signature trick: ice-cold water in a stream and 3 minutes of blending
To achieve that perfectly smooth and airy texture like in a Lebanese restaurant, two secrets: cold water (almost ice-cold) added in a stream while the blender runs, and blending on medium-high for a full 3 minutes. Most recipes tell you 1 minute, but it’s insufficient. It’s those extra 2-3 minutes that transform a decent dip into silky hummus worthy of a Levantine chef. I voluntarily skip the baking soda step to peel the chickpeas because in Quebec, canned chickpeas are really perfect. No need to complicate things.
🫒 My tahini advice: buy a BIG jar
Tahini is like natural peanut butter. The oil separates from the paste. With a small jar, you’re guaranteed to spill it all over your counter trying to mix it. With a big jar, you have the depth needed to stir it properly without mess. Take 3 to 4 minutes to mix it well until perfectly smooth texture before using it. You’ll find tahini in the organic section of your grocery store or with peanut butter and almond butter in most mainstream grocery stores. Serve this hummus with my homemade pita chips, raw vegetables, crackers or warm flatbread. It’s a must for any respectable appetizer spread.
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🫙 Buy a BIG jar of tahini, not a small one
Tahini is like natural peanut butter. The oil separates from the paste when resting. With a small jar, you’re guaranteed to spill it all over your counter trying to mix it. With a big jar, you have the depth needed to stir it properly without mess. Take 3 to 4 minutes to mix it well until perfectly smooth texture before using it in your recipe.
🛒 Where to find tahini
Tahini is found in the organic section of most major Quebec grocery stores (look for organic brands), or with peanut butter and almond butter in the spreads section. If you’re looking for something more specialized or authentic, go to a Middle Eastern grocery store. You’ll have a wider choice of tahini origins.
🧊 ICE-COLD water in a stream, not room temperature
This is one of my two secrets for perfectly smooth hummus. Cold water (almost ice-cold) added in a stream while the blender runs creates a more airy and whiter emulsion than room temperature water. Keep a cup of water in the fridge before starting the recipe.
⏱️ 3 minutes of blending on medium-high, non-negotiable
The other secret. Most recipes tell you 1 minute, but it’s insufficient. It’s those extra 2 to 3 minutes that transform an ordinary dip into silky hummus worthy of a Lebanese restaurant. Be patient and let the blender do its work.
💧 Mistake #1: adding too much water
If you add too much water, your hummus will become liquid and lose all its creamy structure. Add water in a stream gently and stop as soon as you reach the desired texture. Personally, I like my hummus with about ⅓ cup + ½ tablespoon of additional water. But it’s according to your taste.
🍋 Fresh lemon. To taste
My ¼ cup of lemon is with a BIG lemon. If your lemon is medium-small, you might have a little less and find it lacks pep. Taste your hummus at the end and add a splash of lemon if you find it’s missing something. Go by taste to finish.
🥄 Pro presentation: circular motion with spoon
For serving, transfer the hummus to a high-rimmed plate and spread it with a spoon in a circular motion. This creates a nice central groove where the olive oil will settle. Garnish with a drizzle of olive oil, a pinch of smoked paprika and fresh parsley. Instagram-ready presentation guaranteed.
❄️ Storage 4 days in fridge, 2 months in freezer
In an airtight container in the fridge, my hummus keeps for 4 days easily. It naturally thickens over time. To serve it, whisk it briefly with a splash of cold water to restore the creamy texture. For long storage, it freezes perfectly for up to 2 months. Thaw in the fridge overnight before serving.
✅ What to serve with my homemade hummus?
My homemade hummus goes with pretty much everything. Serve it with my Cherry tomato salad with grilled chickpeas and halloumi for a complete Mediterranean combo, with my Mediterranean kefta lamb burgers on grilled pita to transform into a Middle Eastern feast, or as an appetizer before my Lemony orzo salad with feta & chickpeas. You can also serve it simply with homemade pita chips, raw vegetables (carrots, cucumbers, peppers, celery) or crackers.
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Ingredients
- 1 can (425 g) reduced sodium chickpeas, rinsed and drained
- ¼ cup (60 ml) fresh lemon juice
- ½ cup (125 ml) tahini, well mixed
- 2 medium garlic cloves
- ½ tsp (2.5 ml) kosher salt, or to taste
- ¼ tsp (1.25 ml) ground cumin
- ⅓ cup (80 ml) ice-cold water, plus more as needed
For serving
- Drizzle of extra virgin olive oil
- Smoked paprika, to taste
- Fresh parsley, finely chopped
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Preparation
- Put all ingredients (except ice-cold water) in the blender and mix on low speed for about 1 minute until mixture is smooth.
- Increase speed to medium-high and incorporate ice-cold water in a stream while the blender runs. Let it run for 2 to 3 minutes until you get smooth, light and silky hummus. Add a little more ice-cold water as needed according to desired texture. But gently, without adding too much.
- Taste and adjust seasoning (salt, additional lemon juice if you find it needs a little more pep).
- Transfer to a high-rimmed plate using a spoon in a circular motion to create a nice central groove.
- Garnish with a drizzle of extra virgin olive oil, a pinch of smoked paprika and finely chopped fresh parsley. Serve immediately with homemade pita chips, raw vegetables, crackers or warm flatbread.
Personally I use organic tahini that I find in the organic section of the grocery store. Otherwise, tahini is found in most major grocery stores in the peanut butter aisle. Buy a BIG jar. The oil separates like in natural peanut butter and it’s easier to mix it well in a large container. Take 3 to 4 minutes to mix it well before using.
Ice-cold water creates a more airy and whiter emulsion in hummus. Noticeably smoother and paler texture than warm water. Combined with blending for 2 to 3 minutes on medium-high, it’s what gives that silky texture worthy of a Lebanese restaurant.
4 days in an airtight container in the fridge. It naturally thickens over time. Whisk it briefly with a drizzle of cold water to restore the creamy texture when serving. You can also freeze it for up to 2 months and thaw it in the fridge overnight before use.
Classic mistake: too much water added at once. Add 2-3 tablespoons of additional tahini and blend again to thicken. You can also add a few extra chickpeas if you have them. For next time, add water in a stream gently and stop as soon as you reach the desired texture.
My homemade hummus goes with pretty much everything. For Mediterranean feast, serve it with my cherry tomato salad with grilled chickpeas and halloumi, my mediterranean kefta lamb burgers on grilled pita or my lemony orzo salad with feta & chickpeas. For classic appetizers, homemade pita chips, raw vegetables (carrots, cucumbers, peppers, celery), crackers or warm flatbread all make unbeatable combos.
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