How to Make Hummus




About: I work at instructables by day, and turn into a stitch witch by night. follow me on instagram @jessyratfink to see what i'm working on! ^_^

Hummus is one of the easiest, most delicious snacks in the WORLD. It's awesome as a dip, in sandwiches or in a pita with falafel. (I've got an awesome recipe for baked falafel!) It's also pretty easy to get it wrong. Do you want to know how to make the best hummus?

Do you? DO YOU?

In this instructable I'll give you all the tips and tricks so you'll know how to make hummus like a hummus MASTER. And I'll share a really awesome base recipe for it. :D

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Step 1: Ingredients:

  • 1/2 pound dried chickpeas
  • 1/2 cup bean cooking liquid or water
  • 3+ garlic cloves
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon+ ground cumin
  • 1/4 cup tahini, stir it well before measuring it out!
  • 1/3 cup lemon juice (normally 1 1/2 lemons - use fresh!)
  • 1/2-1 teaspoon salt
  • paprika to make it pretty!
All of these things can be changed to your own personal taste! Using this recipe as-is gives you a lightly garlicky and lemony creamy hummus, and the flavors intensify a bit after a night in the fridge. If you like your hummus thinner you can add more of the bean cooking liquid, if you like it more lemony or garlicky, add more lemon or garlic!

You can also add roasted garlic for a smoother, sweeter flavor.

This hummus is also excellent with different spices - chili powder, coriander, a bit of cayenne, some mint - all delicious! Try out different things to see what you like.

Also keep in mind that the tahini really adds to the texture and flavor. If you don't like tahini or don't have any on hand, add more olive oil and cooking liquid, and a bit more salt.

Step 2: Cooking + Prepping the Beans

I never presoak my beans. I am not good at planning ahead. I cook them at high pressure for 30 minutes or so in my electric pressure cooker, and I let the pressure vent naturally - no quick release! I also don't salt the chickpeas as I add salt to the hummus later.

If you don't have a pressure cooker, it'll save you lots of time if you soak at least eight hours or overnight. Then simmer the chickpeas for 30 minutes or so until they're done. Older beans will take longer.

Once they're done, let them cool so you can handle them, and don't get rid of the cooking liquid!

Now here's the secret to perfectly smooth hummus - taking the "skins" off the chickpeas! It sounds tedious and silly, but it is so worth it. If you don't do this bit you will have lumpy, grainy, meh hummus. I leave them on when I'm feeling lazy, and it just does not compare to the hummus you get when you take them off. :)

I do this by getting out two containers, one for skinned chickpeas and one for the skins. I just grab a handful of chickpeas out of the pot and squeeze them out of the skins. I like sorting things so this is a good method for me. It only takes 10-15 minutes for a whole pot of chickpeas. If you want something faster, though, you can try rubbing the chickpeas between your palms. But I feel like this is not as thorough and can still leave you with lots of skins.

Step 3: Processing!

Once you've got your chickpeas skinned, start measuring everything out into a food processor. Everything goes in at once because it is easy!

If you have a not very fancy food processor like me, it's best to chop the garlic up beforehand... otherwise you can end up with a mouthful of raw garlic.

Process on high for a couple minutes and scrape down the sides a few times to make sure all the chunks are getting taken care of.

Once it's looking creamy, add in 1/2 teaspoon of salt and pulse it. Then check and see how you like it! Add more lemon or garlic, more cumin, more salt - whatever you think it's lacking. Always pulse again after adding more ingredients to make sure it all gets incorporated. :)

Step 4: Serve!

Sprinkle with paprika or your choice of spice, or maybe even chopped fresh herbs and olive oil if you're feeling like you need to impress somebody.

And then eat it with whatever you want!

This hummus lasts about a week in the fridge, but it normally doesn't last that long. Enjoy! :D

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    28 Discussions


    7 years ago on Introduction

    Other ingredients to suggest: a little bit of red bell pepper (especially if roasted), and sumac, a lemony/paprika tasting Middle Eastern spice. I go heavier on the cumin, lighter on the lemon juice. Yum!


    7 years ago on Introduction

    For a "gas free" experience, try making your hummus with canned, white hominy. Once seasoned to taste, it's almost indistinguishable from chickpea hummus.

    1 reply

    7 years ago on Introduction

    Also, its good if you finely chop parsley and blend in. Just another variation.


    7 years ago on Introduction

    Do you still have to cook the chickpeas if they canned? I never cooked them before, and my hummus always tasted a bit rubbish. Perhaps this is why!

    1 reply

    Reply 7 years ago on Introduction

    Nope, no cooking required. Just make sure to rinse them well - sometimes they taste a bit funny right out of the can. :)


    7 years ago on Introduction

    Skins or not (I use skins and all in mine - mmm MMM), my biggest discovery was successfully freezing hummus. Once I figured that one out, I started making it in batches using #10 cans of chick peas. If I remember right, one #10 can makes 4+ quarts, give or take.

    If you decide to try it, and you use cartons/containers, let the hummus get good and cold, then "seal" the top with a layer of good quality olive oil. If you use heavy freezer bags, just force the air out. If you have one of those fancy vacuum sealers, then you're golden.

    After thawing, if the hummus seems a little dry, just stir in some extra olive oil and/or lemon juice.

    I've kept hummus frozen as long as 18 months (by mistake) with no impact on flavor or texture. I always go a little heavy on the tahini in my recipe, so that may help with freezing consistency. We have a chest freezer set at 0 degrees F. I wouldn't recommend keeping hummus more than maybe 6 months in your average refrigerator freezer (3 if your fridge is as old as ours). Too much defrosting going on in there.

    Good luck - Happy hummus - hummous - whatever...

    3 replies
    HEY YOUpghjim

    Reply 7 years ago on Introduction

    Nice addition to a great instructable 

    I have had success freezing food in zip bags by submerging them in a container of water to force out all the air. This is easier than trying to suck the air out with a straw and cheaper than buying a vacuum sealer.

    The hummus looks great!!!


    pghjimHEY YOU

    Reply 7 years ago on Introduction

    Hmmm - Never thought of that water trick. With my luck and often clumsy mitts, I'd probably end up with hummous soup, but I'll try it anyway!

    BTW - I've followed the same hummous recipe for years, tweaking it a little over time. Thought I'd share, if no one objects:
    2 15 oz. cans Chick Peas
    ½ C Tahini (heavy 1/2 cup)
    Juice of 1 Lemon
    2 large cloves garlic, crushed
    2 T Olive Oil (at least)
    1-2 t Lemon Zest
    pinch Kosher Salt, depending on saltiness of beans

    - Drain the juice from only one can of chick peas
    - Combine all ingredients in food processor (chick peas on bottom)
    - Blend until smooth, pausing a couple times to scrape down sides of bowl
    - Adjust other items (garlic, lemon) to taste.
    - I started adding that lemon zest over the last year or so. Everyone loves it.
    Always make it a day before, if you can stand to wait.
    It gets better as it sets.

    Hasta Lasagna!


    7 years ago on Introduction

    @jessyratfink; Hi! Duly tweeted and sent to my cooking friends and relatives. Cheers! Site


    7 years ago on Step 4

    Mmm, sounds lovely. One way to make your hummus ever smoother is to add the olive oil little by little (in a stream while the processor is running, if you can; otherwise a few spoonfuls at a time) as the last ingredient, instead of with the other stuff at the beginning.

    And for added deliciousness, roasting the garlic before adding it brings another level of complexity, and it plays off the tahini really well.


    7 years ago on Introduction

    I make hummus all the time but I have never taken the skins off. I always wondered how to get it so smooth - now I know. Great job and nice pictures.

    2 replies

    Reply 7 years ago on Introduction

    I use Chana Dal (split Indian chick peas) which saves you the time and hassle of removing the skins from whole chick peas.


    Reply 7 years ago on Introduction

    I've never taken the skins off, either, knowing there was a lot of fiber and nutrition there. I don't think the consistency suffers much with skins on.


    7 years ago on Introduction

    Also - it's nice when served with diced onion and finely chopped parsley as a garnish.


    7 years ago on Introduction

    If you decide to use canned chickpeas, be sure and rinse them off thoroughly before preparing the hummus.


    7 years ago on Introduction

    Looks absolutely fantastic. Like arix, I've never taken the skins off and now I'll do that every time. As well as add cumin - yummy! Thanks for this.


    7 years ago on Introduction

    It's always nice to see mid-eastern taking place in western kitchens.
    For getting a smoother texture, try adding some sodium bicarbonate (baking soda), this is how the pros here do it... And soaking, although takes planning ahead, helps reducing the gases, so it just might be worth the effort :)