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A fantastic hummus recipe is a must-have for anyone! It’s a creamy, earthy, and utterly irresistible dip.

Crafted from chickpeas, tahini, lemon, olive oil, and garlic, this recipe is a dependable pantry staple for those moments when unexpected guests drop by or late-night cravings strike. Its creamy, smooth texture is a world apart from the thick and tangy store-bought hummus you find on the shelves.

Hummus Hummus

Hummus recipe

When I’m planning gatherings, I like to minimize stress by combining store-bought items with homemade treats for pre-dinner nibble platters. I typically purchase cured meats, olives, and crackers (although my homemade gourmet crackers are highly sought after in my social circles).

However, homemade hummus always falls into the “homemade” category for me. Even though supermarkets offer a variety of great dips these days, hummus is not and will never be one of them. It tends to be overly sour, too thick, and lacks the distinctive creaminess of authentic homemade hummus.

Once you try homemade hummus for the first time, it’s truly a game-changer. I can assure you of that.

And the best part? It’s incredibly easy to make.

I’d like to confess that while I’d love to say I always make hummus using dried chickpeas that I’ve soaked overnight and cooked until they’re perfectly tender, that’s not always the case. The truth is, sometimes I get the craving for hummus, and that means reaching for a can of chickpeas. At best, I might opt to pressure cook the chickpeas, which still involves waiting for an hour, but it’s better than postponing it until tomorrow.

Now, there’s one crucial ingredient you might not have in your pantry at this very moment, but it’s readily available at all major supermarkets here in Australia – tahini.

Tahini is essentially sesame paste, and without it, you can’t quite call it hummus. I’m not saying it won’t taste good, but it just won’t be authentic hummus. The good news is, tahini has a long shelf life, making it an excellent standby for those Friday evenings when the clock strikes 5 pm (or 4 pm?) and you’re ready to kick back with some snacks and a glass of wine… (I just described precisely what I’ll be doing in two hours).

Make sure to use HULLED tahini, not unhulled. Unhulled tahini is made from sesame seeds with their hulls intact, which can make the sauce richer but also more bitter in taste.

How to serve Hummus

Now, when it comes to how and what to serve alongside hummus, let me paint you a picture… I mean, really. If there was ever a way to genuinely look forward to devouring heaps of vegetables, this would be it! A heartfelt thanks to Bon Appétit for the wonderful inspiration.

However, the classic route is always an option – serving hummus with flatbreads or crispy baked store-bought pita bread. I like to cut them into pieces, give them a quick spray of oil, a sprinkle of salt and pepper, and then bake until they turn wonderfully crispy.

If you’re in the mood for a touch of sophistication, consider adding a sprinkle of dukkah (a spice mix with seeds, readily available at supermarkets these days) for an extra layer of flavor and texture.

Using hummus in dishes

Hummus is a favored sauce addition to Middle Eastern wraps, including classics like Shawarma and Doner Kebab. Spread a liberal amount of hummus on flatbreads, then layer on the marinated meats and vibrant salads!

My hummus is crafted to mimic the texture commonly found in the Middle East, which is smoother and less dense than the commercial versions you’ll find in stores. Its consistency resembles a particularly thick ketchup, notably more fluid than what you’d buy off a shelf.

Traditionally in the Middle East, hummus is served spread out on a dish. You can create swirls using the back of a spoon, and then drizzle olive oil over it, which settles beautifully into those grooves. A few reserved chickpeas and a dash of paprika complete the presentation. Do give the traditional Hummus with Spiced Lamb a shot someday – it’s a delightful experience!

A key suggestion is to serve your hummus at room temperature. This simple change elevates the flavor and enhances its creaminess.

Congratulations, you’ve made it to Friday! It’s time to indulge in some well-deserved snacks and perhaps a glass of wine to celebrate the end of the week!



A fantastic hummus recipe is a must-have for anyone! It's a creamy, earthy, and utterly irresistible dip.
prep time
10 mins
cooking time
20 mins
total time
30 mins



  • 400g / 14 oz canned chickpeas (1 can) , drained (reserve liquid and a few chickpeas for garnish) (Dried Chickpeas - Note 1)

  • 1/4 cup liquid from the canned chickpeas

  • 1 medium garlic clove , minced

  • 1/4 cup fresh lemon juice

  • 1/2 cup tahini, hulled (sesame paste), mixed well before using (Note 2)

  • 1/3 cup extra virgin olive oil

  • Salt and pepper


  • Pinch of paprika, more olive oil and reserved chickpeas


For those aiming for an exceptionally smooth hummus, you have the option to follow one of these additional steps (although I rarely bother!):
Begin by setting aside about 10 chickpeas for garnish.
Blitz the remaining chickpeas, garlic, lemon, tahini, and olive oil in a food processor or blender until a paste forms.
Season with salt and pepper, adding salt gradually if you're using canned chickpeas, as the saltiness can vary among brands.
To thin the sauce, incorporate the reserved liquid from the can. Blitz for a couple of minutes until smooth, but note that there may still be tiny grains present; it won't be entirely smooth unless you opt for one of the extra steps below.
Adjust the flavor by adding more lemon and salt to taste, and fine-tune the thickness with additional liquid. It should have a soft, pourable consistency, similar to ketchup.
To serve in the traditional manner, spoon a generous amount of hummus onto a plate or shallow bowl. Use a spoon to spread it and create swirls on the surface. Garnish with the reserved chickpeas, generously drizzle with more olive oil, and sprinkle with paprika.


Method 1: Drain the chickpeas, place them in a large bowl, and fill the bowl with water. With your hands submerged in the water, rub the chickpeas between your palms. This will cause the skins to loosen and float to the surface. Skim off the floating skins, drain the chickpeas, and use them as directed in the recipe.
Method 2: Empty the entire contents of the can, including the liquid, into a heatproof bowl. Cover it loosely with a lid or cling wrap, then microwave on high for 3 minutes. After microwaving, drain the chickpeas and use them according to the recipe. (Note that hot chickpeas blend more smoothly.)


Chickpeas - Most of the time, I opt for canned chickpeas when making hummus because, let's face it, when I crave it, I want it NOW! I've found that Edgell's is the best brand for producing the smoothest hummus. If you choose to use DRIED CHICKPEAS, you'll need just under 1/2 cup of dried chickpeas (around 100g / 3 oz). After cooking, this will yield approximately the amount of chickpeas in one 400g/14 oz can. You can cook them using either of the following methods: STOVE: Soak the dried chickpeas overnight in plenty of water. Discard any debris that floats to the surface. Place them in a saucepan with 3 cups of water and simmer over medium heat for 40 - 50 minutes (the cooking time depends on the chickpea size) until they become very soft. Skim off any skin that rises to the surface. Keep some of the cooking liquid to adjust the dip's thickness as needed, drain the rest, and then proceed with the recipe. PRESSURE COOKER: No soaking required. Cover the dried chickpeas with 3 cups of water and cook for 50 minutes on high pressure. Some chickpeas may break during cooking because they become exceptionally soft, but that's perfectly fine and actually contributes to a smoother dip! TAHINI is a sesame paste readily available in major supermarkets. Some brands may tend to separate, leaving a thick layer at the bottom and oil or liquid on top. Be sure to MIX IT WELL before using! It has a long shelf life and doesn't require refrigeration. HULLED Tahini - Ensure you use HULLED tahini, not unhulled. Unhulled tahini is made from whole unhulled sesame seeds, resulting in a darker and richer tahini but with a more bitter taste. You can use tahini for various other purposes, such as making more hummus, stirring it through yogurt with garlic and a squeeze of lemon, plus salt and pepper for a quick and fabulous dip, sauce, or spread. It pairs especially well with Middle Eastern dishes. SMOOTHNESS - Some food writers strive for 100% smooth hummus, which I find odd because a) that's not how hummus is in the Middle East, and b) 100% smooth hummus lacks texture. Traditional hummus has a bit of texture. The reason hummus doesn't puree to be 100% smooth is because of the skins. With a decent food processor and the use of canned chickpeas (which are already soft), the hummus is generally smooth enough. However, if you desire an even smoother texture, you can follow the optional steps provided. HOW TO SERVE HUMMUS: Traditionally, hummus is served with fresh pita bread. I like to cut it into bite-sized pieces, spray with oil, sprinkle with salt and pepper, then bake until crispy (around 10 minutes at 350F/180C). In the post's pictures, you'll see it sprinkled with dukkah, which mostly adheres due to the oil. Another serving idea is a Crudites platter with hummus, featuring vegetables like carrots (both purple and orange), cucumbers, asparagus, baby lettuce, radish, and cauliflower. This was inspired by a recipe from Bon Appétit. STORING: Keep hummus in an airtight container in the fridge for up to 5 days. It can also be frozen, but be sure to mix it well once thawed to restore its consistency. Nutrition information is provided per serving, for the hummus alone, assuming 8 servings.
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