No need to buy your hummus any more when it’s simple to whip up your own with just a few low-cost pantry staples.
This is the Creamy Homemade Hummus recipe from my Lamb Kofta with Fattoush Salad and Hummus – a mini Middle Eastern feast! But this hummus is far too good to keep hidden inside another recipe, so I’ve now made it easy to find.
Smooth, creamy and fluffy, the hummus is made with just a simple, low-cost can of chickpeas and a few other pantry staples. It’s perfect to serve with everything from wraps and grain bowls to vegetable platters, or simply serve it as a dip with crackers or flatbread. The flavour is way better than anything you can buy from the supermarket, and you also know exactly what’s going into it. Once you’ve seen how easy it is to make, I guarantee there’ll be no going back to the store-bought version! If you want to vary the flavour of your hummus, I’ve given a few suggestions below.
What else can I serve Creamy Homemade Hummus with?
As well as being served as part of any Middle Eastern spread, or as a dip with crackers and flatbread as a party starter, try hummus with these recipes from the website:
Lamb Kofta with Fattoush Salad and Hummus
Juicy Oven-baked Kebabs
Juicy Oven-baked Chicken Kebabs
Garlicky BBQ Chicken Kebabs
Chicken Gyros
Gyros Smashed Tacos
Falafel Bowl
Chicken Shawarma
Stuffed Pita (Arayes)
Can I make Creamy Homemade Hummus ahead of time?
You can make the hummus up to 3 days ahead and store in the fridge in an airtight container.
Can I vary the flavourings?
Absolutely! Once you’ve mastered the classic version, try one of these delicious variations:
- Spicy jalapeño hummus – Blend through 1–2 fresh jalapeños (seeds removed for a milder flavour) or pickled jalapenos, along with a handful of fresh coriander (cilantro). Finish with a squeeze of lime juice for a fresh, spicy hummus.
- Roasted garlic hummus – Slice the top off 1 whole head of garlic, drizzle with olive oil, wrap in foil and roast at 200°C (400°F) (180°C/350°F fan-forced) for 40–50 minutes until soft and caramelised. Squeeze the roasted garlic into the food processor in place of the fresh garlic for a sweet, mellow garlic flavour.
- Roasted capsicum (bell pepper) hummus – Blend through 100 g (3½ oz) roasted capsicum (bell peppers), either from the supermarket deli or from a jar, drained well. It adds a subtle sweetness and beautiful colour.
- Roasted tomato, olive and garlic hummus – For an easy entertaining platter, top the hummus with roasted tomatoes, olives and garlic. Place 200 g (1⅓ cups) of cherry tomatoes, 80 g (½ cup) of pitted kalamata olives, 4 tablespoons of olive oil, ½ teaspoon of freshly minced garlic, ½ teaspoon of sea salt flakes and ½ teaspoon of freshly cracked black pepper into a small baking dish and toss to combine. Roast at 220°C (425°F) (200°C/400°F fan-forced) for 15 minutes, until the tomatoes have softened and begun to burst. Stir through 2 tablespoons of chopped fresh basil, then spoon over the hummus and serve with warm flatbread or pita crisps.
- Beetroot hummus – Blend through 100 g (3½ oz) of cooked beetroot (vacuum-packed or roasted) for a naturally sweet, vibrant pink hummus that’s perfect for grazing boards.
- Loaded Middle Eastern hummus – Spread the hummus onto a serving plate and top with toasted pine nuts, dukkah, sumac, chopped flat-leaf parsley, a drizzle of extra-virgin olive oil and a pinch of sea salt flakes.
If you enjoyed Creamy Homemade Hummus, I think you’ll love:
The BEST Tzatziki Recipe
Easy Yoghurt Garlic Sauce Recipe
Quick Pickled Red Onions Recipe
Sumac Onions Recipe
Creamy Homemade Hummus
Share Pin Recipe PrintIngredients
- 400 g (14 oz) canned chickpeas, rinsed and drained
- ½ tsp bicarbonate of soda (baking soda)
- 2 tbsp tahini
- ½ tsp freshly grated garlic
- 3 tbsp fresh lemon juice
- 1 tsp sea salt flakes
- 2 tbsp olive oil
- 2 tbsp iced water
Instructions
- Cook the chickpeas – Place the chickpeas and bicarbonate of soda in a small saucepan and add water to cover by at least 2 cm (¾ inch). Bring to a simmer, then cook, covered, for 20 minutes on the lowest heat setting, until the chickpeas are soft and the skins are falling off. Drain in a fine-mesh sieve and rinse under cold tap water for 30 seconds.
- Blitz the remaining ingredients – Place the tahini, garlic, lemon juice and salt in a food processor and blend for 1 minute until smooth and creamy.
- Blitz the chickpeas – Add the cooked, drained chickpeas and blend for 2 minutes. With the food processor running, add the olive oil gradually until combined – stop and scrape down the sides of the food processor as needed.
- Add water to thin and smooth – Add 1–2 tablespoons of the iced water and stir until you have a smooth, pale consistency. Serve.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
