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Homemade Hummus

A simple recipe for how to make hummus that’s creamy, rich, and absolutely delicious. This easy hummus recipe is very easy to make, and very  smooth, just heaven! It is cost-effective, gluten-free, vegan, and addictively yummy!


The best thing is that hummus is super simple to make at home, and tastes so much better than any you will find at the grocery store.

I hope you love this recipe as much as I do!

Definitely hummus is one of those things that I always have on the fridge. Either for a sandwich, for snacking with friends or to top ud a salad.



* 1 Tin of Chickpeas

* 1 Tablespoon of smashed garlic

* 2 Tablespoons of Tahini

* 2 or 3 lemons ( I like very lemony)

* Olive Oil

* Salt

* Black pepper


About the Ingredients


Chickpeas –  Chickpeas are the key ingredient for this creamy homemade hummus. You can cook dry chickpeas or use the tinned ones. If I am not in a hurry I prefer to cook them but otherwise just use a good quality of tinned ones.

Tahini – Try to buy raw and unsalted if you are not able to make your own. This sesame paste makes hummus creamy and slightly nutty and is an ingredient I never forget on my hummus recipes. 

Garlic – Fresh garlic adds such a lovely fresh and flavour to hummus. I love it raw. I normally have a big jar of smashed garlic in the fridge to use it all the time in my recipes.

Lemon – Always use fresh lemon juice, certainly the best for the flavour. 

Salt – Flavour to taste. Just a little will help to elevate the homemade hummus.

Optional: Water – use some fresh water or aquafaba (the water in which the chickpeas have cooked or are in the tin) to help with blending and with the smooth texture. 

Optional: Olive Oil – You could either have your  hummus oil-free or  drizzle it on top. However, if you want a silkier homemade hummus, then drizzle in a little olive oil towards the end of the blending time. Which is how I make it and I absolutely love it!


The very simplest method for making hummus consists of adding everything to a blender/food processor and leaving to run until smooth. 


Start by adding the tahini and lemon juice to the food processor and blend for a minute or so. This will whip up the mix into a thick creamy tahini paste that helps to elevate the hummus and create a thicker, creamier hummus.

Then add the remaining ingredients and blend until smooth. If you find that it’s still a bit thick, then add a drizzle of extra virgin olive oil. Alternatively, you can add a little of the aquafaba (chickpea cooking water), or a bit of water – 1 tablespoon at a time until you reach the desired consistency.



How long does it last?

As a general rule, homemade hummus will last around 4-5 days in the fridge. This obviously will be affected by any add-ins to the recipe, but normally I have it in the fridge for a week.

How about refrigerating?

Yes, store the hummus in an airtight container in the fridge. Never leave the hummus out of the fridge for longer than two hours at a time, or bacteria can grow. 

How about freezing?

Yes, you certainly can. In fact, it’s a great way to extend the shelf life of hummus, specially if you make a big load at once.

Place in an airtight freezer-safe container, leaving a little space at the top .


Variation with Beetroot 

Very simple, just add to your hummus done previously a good amount of  beetroot and continue to blend. It is great to play with the colours in sandwiches or tapas.

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