For the longest time, a Perfect Homemade Hummus recipe has eluded me…try as I might, I just haven’t been able to get the recipe tasting just right, and it has never been quite smooth enough – but not any longer. I have finally discovered the secret to the perfect homemade hummus – and it’s waaay better than the hummus you get in the shops!
Hummus (or houmous as it is often spelled) is one of my favourite things…I absolutely love it: as a dip for veggies, pitta bread (and the occasional cheeky packet of Doritos!), in a wrap or as part of a Middle Eastern inspired meal. But making the perfect homemade hummus is a recipe that has eluded me since, well forever…it’s one of those I tinker with from time to time, but I have never made a recipe that I was truly satisfied with…until now (I blame those highly trained tastebuds from wine buying days – they are a fussy bunch sometimes!)
There are two things that have always bothered me – one is the taste, just never quite as nice as the shop bought (that never happens to me, so it has been making me quite cross) and the other was the texture – never quite smooth enough.
The solution to the first problem was basically a lot of trial and error – and a gradual understanding that you have to be quite heavy handed with the tahini, lemon juice, garlic and olive oil. Hummus is most definitely not just whizzed up chickpeas and a bit of seasoning!
The solution to the texture problem was a technology upgrade…until recently I had been trying to make hummus using a hand held blender – and the texture just wasn’t quite right – much too chunky, and I prefer the smooth and creamy kind…I had read that the best way was to individually peel the chickpeas – now, can you imagine me peeling chickpeas??? That is never going to happen!!
But just at the point when I had practically given up on ever being happy with homemade hummus – along came my new favourite kitchen gadget, my Froothie Optimum G2.3 blender (you can check out my Froothie Review here). This blender is awesome at blitzing down almost anything (and I’ve thrown some tough challenges at it). A couple of weeks ago I shared how it made the smoothest, creamiest tomato soup I have ever tasted blitzing through the tough tomato skins with ease…well the tough chickpea was no match for this beast of a blender either – smooth and creamy hummus in a flash (well, less than 2 minutes).
If you don’t have a Froothie Optimum G2.3 blender or similar, this recipe will still work and create a delicious, though slightly less smooth hummus, but if it’s that super smooth and creamy texture you are hankering after, I would well recommend getting your hands on a G2.3 – it is incredible (You can find out what else it can do by checking out my other Froothie recipes here).
This hummus is perfect as a dip, in a wrap or with all kinds of delicious Middle Eastern dishes, but if you are looking for something new, I can really recommend serving this with my Oven Baked Chicken Shawarma with Garlic Sauce and my Easy Tabbouleh Salad, as well as some flatbreads or pittas…this trio of dishes makes for the most delicious easy peasy dinner party, but is quick and easy enough to do as a midweek treat if you fancy it – better still, almost all of this can be made ahead of time so you can relax and enjoy your own party instead of rushing around like a mad thing! If you fancy a barbecue, the Chicken Shawarma can be barbecued instead and you can always add in some Lamb Kofte Burgers too and maybe some Persian Jewelled Rice as well if you want to make a real splash!
Quick note about tahini – tahini is a paste made from sesame seeds and is common in North African, Greek, Turkish and Middle Eastern dishes…for an authentic tasting hummus it is essential (in my humble opinion), but if you are allergic to sesame seeds, you can of course leave it out…(many people who are allergic to nuts must also steer clear of sesame seeds so do be careful!) If you are using tahini, try to choose a good quality brand that only uses sesame seeds (and doesn’t add any other random gubbins!) My favourite brand is Al’fez, which is suitable for vegans and vegetarians and tastes amazing!
If you like this recipe…
…you might also like:
- Easy Oven Baked Falafel (Vegan)
- Easy 2 Ingredient Yogurt Flatbreads
- Moroccan Spiced Roasted Vegetable Traybake
- Easy Tabbouleh Salad (Vegan)
- Harissa Spiced Cauliflower Steaks with Herby Green Lentils (Vegan)
How to Make Perfect Homemade Hummus (Vegan)
Ingredients
- 2 x 400g cans chickpeas drained (reserve chickpea water & a few chickpeas)
- 75 ml chickpea water
- 4 tablespoons tahini
- Juice of 1 lemon
- 4 cloves of garlic (crush these first if your blender is a bit on the weedy side)
- 1 teaspoon of salt (yes really – it makes a big difference to the flavour)
- 4 tablespoons olive oil ideally good quality extra virgin, plus extra for drizzling
- 1 teaspoon paprika ideally smoked (optional)
- 1 tablespoon fresh coriander / cilantro optional
Instructions
- Place the drained chickpeas, 75ml chickpea water, tahini, lemon juice, garlic, salt and olive oil in a high speed blender. Blend for 1-2 minutes (I use the fruit and veg setting on my Froothie, which takes 1 minute 30 seconds).
- Put on a plate or in a shallow bowl and decorate with the reserved chickpeas, paprika and fresh coriander.
Notes
Want more Middle Eastern Inspired Recipes? Find more here…
Want to find more great vegetarian meal ideas? Check out my collection of Easy Peasy Vegetarian & Vegan Recipes…
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I am a Froothie ambassador and this post contains affiliate links, which means if you buy a Froothie product using my links, I will get a small commission, but it will not cost you a penny more. Please rest assured I only recommend products that I like and find helpful in the kitchen and think my readers will like too.
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Mandy says
Looks gorgeous Eb. I usually make my own because of the high salt content of shop bought – but I always end up adding my own salt at the table! Am in total agreement about the importance of tahini – I love the stuff!
Eb Gargano says
Thanks Mandy! I do agree, it’s scary how much salt there is in processed food. It’s (one of the many reasons) why I like to cook my own food from scratch…we do of course need a little salt in our diets, but if I cook from scratch I am in control and can keep much closer tabs on how much we are eating. I know a teaspoon of salt does sound a lot but actually it’s only a quarter teaspoon per serving, which is fine as part of a generally low salt diet, and it really does make a big difference to the taste. 🙂 Eb x
Anyonita says
I love hummus, but have only had a go at making it once and it felt like something was missing! I’m going to have to have another shot at it with your recipe — & how clever to use a Froothie to make it! I run a weekly link party called #FreeFromFridays that celebrates free from food and I’d love it if you shared this with us at this week’s party! You can link directly to this recipe or to a pin from this recipe. Come party with us at http://www.anyonita-nibbles.co.uk/2017/06/freefromfridays-number-6.html
Eb Gargano says
Yes, I have had that feeling for years! I have kept tinkering with it but never quite got it ‘right’…until this time 😀 So pleased to have finally hit upon a recipe I really like. How funny – I already take part in a linky called #FreeFromFridays – I didn’t know there were two with the same name! I am having a crazy busy week this week, but if I get a chance I will certainly check yours out too! Eb x
Corina says
I love homemade houmous but also buy a lot of the shop-bought stuff as well! At this time of year it’s such a great extra addition for a salad or bbq. Thanks for sharing with #CookOnceEatTwice x
Eb Gargano says
Yes, me too – mostly because, until I developed this one, I actually preferred the shop bought one (which made me cross, hence the determination to create a really good recipe of my own!) But now I won’t need to as it is ridiculously quick to whip up a batch of my homemade hummus and cheaper and tastier – no brainer really! Yep, this is perfect for a BBQ, which given the weather forecast, I think we’ll be having a lot of this year!! 😀 Eb x
Nico @ yumsome says
That looks like such beautiful hummus – so perfectly smooth. Fantastic!
Al’Fez is gorgeous, isn’t it? When I don’t make my own tahini, that’s my go-to brand (usually from Sous Chef!). I love that it’s smooth all the way to the bottom of the tub, unlike some I’ve tried, which tend to leave a solid lump at the bottom!
Am I the only one who eats tahini off the spoon? I bet I’m not!
Eb Gargano says
Thanks Nico! Yep, I love Al’fez – I use quite a few of their products. And yes, of course I lick the tahini spoon!! Why would anyone not???? 😀 Eb x
Rebecca Smith says
Isn’t it terrible…Iv’e never made my own hummus! You’ve inspired me to make some myself now, after seeing these delicious photo’s I’d be a fool not to!
Luisa says
If you want a really smooth hummus and you are using canned chickpeas, a method used by America’s Test Kitchen suggests that you simmer the canned peas in their liquid for 10 minutes to soften them. Then proceed as normally with a food processor. Makes a Very Smooth hummus. Canned chick peas have only been cooked to a rather al dente stage as many use applications are for a firm beans in a salad or other bean dishes.
Eb Gargano says
Interesting…that makes a lot of sense. And much quicker and easier than trying to remove the skins!! With my power blender there is no need, as even tough chickpeas are no match for it! But this would be a good tip if you are using a weaker blender or a hand blender. Thank you! Eb x
Chloe says
Hi, I love hummus but rely on shop prepared ones. Time to try making my own. Thanks for sharing #freefromfridays
Eb Gargano says
Honestly, it is so worth it. It’s cheaper, tastier…you have a much better idea of what’s in it, and it takes hardly any time or effort – really a no brainer!! 😀
Angela / Only Crumbs Remain says
I have to admit that as much as I love hummus I’ve never tried to make my own – now I have the perfect recipe so definitely need to give it a try 🙂 . Seen as Mum has tried it ( & loved it!) when we ate out a wk or two ago, as I mentioned on FB, I’ll have to share some with her. I’m absolutely astounded that some people suggest peeling the chickpeas to get a really smooth dip (just checking that it’s not April 1st!) – even I who is happy to spend longer on bakes / recipes than perhaps you are would definitely pass over such a suggestion!
Angela x
Eb Gargano says
Oh it’s so worth it Angela – so much nicer than the shop bought stuff, and you are in control so you can make it how you want. Would love to know what you (and your mum) think if you do try it 😀 And, no it’s not April fools, some people do suggest peeling the chickpeas…I’m sure it makes a great tasting hummus, but I just don’t have the time or patience…hooray for power blenders! 😀 Eb x
Monika Dabrowski says
Your hummus does look perfect indeed. Very smooth and creamy. #CookBlogShare
Eb Gargano says
Aw, thanks so much – it tastes so good! 🙂 Eb x
Jacqui Bellefontaine says
We have such similar tastes. I love hummus too and do often make my own. While shop bought can be good the great thing of making your own is you can make it just as coarse or as smooth as you like. I don’t like mine very very smooth.
And yes it is often down to equipment. My excuse for having so much! (In my defence i have also had years to acquire it) Hand held blenders are great for convenience but they never get soups etc very smooth. A food processor will get it smoother but a jug blender is needed to get a really smooth texture.
I have never tried Al’Fez tahini but I shall now be on the look out for it. I used up my last jar of the stuff last week.
Thanks for linking up to #CookBlogShare.
Eb Gargano says
So true! I’ve noticed that with your recipe…and of course there is our shared passion for easy recipes! I really recommend the Al’Fez tahini – it’s lovely and doesn’t go clumpy…I will quite happily lick it off the spoon!! Nico from Yumsome really rates it too…and that’s high praise from such a well travelled foodie!! 😀 Eb x
Choclette says
I’m completely with you on smooth hummus, chunky just doesn’t work for me with this. I learnt to make hummus when I was a youngster after staying with relatives in Egypt one happy summer month. I’ve never managed to get it smooth though until I acquired my Froothie blender 😀
Your photo looks gorgeous and makes me want to dip in with abandon.
Eb Gargano says
Oh wow – learning to make hummus in Egypt must have been a real treat. Totally agree about the Froothie blender…it’s been the missing piece of the jigsaw for me…not only does it make the hummus super smooth, but also I think the slight heat it generates really makes it taste even better – takes the edge off the garlic and somehow helps ‘meld’ the flavours (I’m sure there’s a better technical term but I can’t think of it right now!) Eb x
Kate - gluten free alchemist says
Houmous is so easy to make, but you do need a good blender for sure….. and the right balance of oil and liquid to chickpeas…. But I agree…. It does have to be very very smooth. You know when you have got it right though! x
Eb Gargano says
Haha – it’s taken me a lot of trial and error to get a version I am happy with…it always makes me cross when I can’t make something as nice, or preferably nicer, than the shop bought version, so I am really pleased to be able to finally have a version I can be proud of!! 😀 Eb x
Mel says
We love hummus / houmous here and it’s rare for us not to have a tub in the fridge, whether it is homemade or shop-bought. I tend to go a bit too garlicky (I am French after all) for my kids so they prefer Tesco’s organic… Oh well… Thanks for joining in with #FreeFromFridays.
Eb Gargano says
Haha – what is it with kids preferring other people’s cooking? I’m still cross that my daughter prefers schools macaroni cheese to mine – what!?! I’m with you on the garlicky thing – I put garlic into almost everything I make, just love it! Eb x
lesley@lostinfood.co.uk says
Nothing beats a homemade hummus, so easy to make but so much tastier than shop bought.
Eb Gargano says
Totally agree! It’s a lovely easy peasy recipe – and now I’ve got this recipe I am proud to say MUCH tastier that shop bought!! 😀 Eb x
Karen White says
I haven’t made it yet but I’m giving 5 stars anyway, I’m sure it will be delicious! I have some dark tahini paste on its way in an order so hope that will be aok to use – they didn’t have the light in stock. I have one query though, do you know how long the hummus will keep in the fridge? I will be the only one eating it!
Eb Gargano says
Aw, thank you! Hummus should keep about a week in the fridge, but you can also freeze it for up to 4 months! Eb 🙂
Freja Shamanka says
Hello and thanks for this wonderful website! I am dealing with new allergies and have started to cook from sratch which is really quite overwhelming. Reading your recipes is not making me completely freak out so that is a definite good sign! 🙂 A quick question before I attempt it; I live alone and might take a while to eat all that hummus – how long does it last in the fridge and can it be frozen?
Eb Gargano says
Thank you for this lovely comment – I am so pleased you are enjoying my recipes! Hummus lasts in the fridge for about 3-4 days. But it freezes brilliantly! (I do it all the time!) So I recommend splitting it into portion sizes and freezing the individual portions separately. Defrost in the fridge overnight and you are good to go! Eb 🙂