Hummus Recipe

Hummus is a unique yet protein-rich dip with a smooth, creamy, and nutty taste. You can spread it on Pita bread, sandwiches, and wraps.


Hummus is a super easy dip made with chickpeas and Tahini (sesame paste). This is not a staple recipe, but I whip it up occasionally. Its rich and creamy flavor never fails to earn me many compliments from guests.

Hummus is so versatile that people swap many ingredients and make additions to give it a perfect taste and flavor. I like simple and classical Hummus; therefore, squeeze some lemon juice and garlic into the tahini paste for the best flavors. 

Why Hummus Recipe Wins Your Heart

  • Best For Snacks: On picnic days, Hummus is one of the best dips for snacks. You can also spread it on evening snacks; it gives a delicious and filling experience. 
  • Creamy & Nutty Taste: I’ve tried many other dips and spreads, but the Hummus has an exceptional creamy profile and taste. It’s super healthy, containing high protein content and healthy fasts. 
  • No-Fuss Recipe: Homemade Hummus is a no-fuss recipe. You just need two major ingredients for it: chickpeas and sesame seeds. I’m making Hummus from scratch, and I need to roast the sesame seeds to make Tahini; you can also use store-bought Tahini to save time.


  • Chickpeas: This is a must-have ingredient, and you can’t ignore it. I’m pre-boiling the chickpeas in a pressure cooker. Don’t worry. You can also use canned chickpeas to skip the boiling process. 
  • Sesame Seeds: Traditionally, Hummus is made from chickpeas, one of the building blocks of the recipe, and you can’t go forward without it. Grab the can of store-bought Tahini (paste of sesame seeds) to save time. 
  • Lemon Juice & Garlic: Hummus has hundreds of variations; it’s a versatile recipe. I’m sticking with the classical method of crafting this dip, and for that, I’m using some lemon juice and garlic paste. Together, these ingredients bring an aromatic, citrus, and tangy taste. 
  • Ice Cubes or Cold Water: You can use the ice water or ice cubes to get a loose, smooth, and creamy texture. It’s hard to achieve the subtle consistency in the dip without ice.

Let’s Make The Classical Hummus

  1. Roast The Sesame Seeds: Start from roasting sesame seeds on any non-stick pan. Gently light toast the sesame seeds for 2 minutes; keep the flame medium during the process.
roast the sesame seeds
  1. Transfer Sesame To Grinder: Add the toasted sesame to the grinder. First, grind the sesame seeds without oil for two to three rounds, then add 3 tablespoons of vegetable or any cooking oil and turn on the grinder. This processor seems fun, but it takes me almost 10 minutes to get the subtle consistency in the tahini paste.
adding olive oil
tahini oil
  1. Grind Chickpeas With Tahini: Next, add the boiled or canned chickpeas in the food processor along with Tahini. Squeeze two to three lemons, add a pinch of salt, olive oil, and 1 tablespoon of garlic paste. Must add 1/2 cup of chilled cold water or 3 ice cubes. Grind all these ingredients together. Stir the mixture with a spoon after each round of grinding.
grind chick peas with tahini
  1. Grind Grind Grind: I think I turned on the juicer 9 or 10 times to get the creamy texture; in between the rounds, I again added 1/3 cup of ice water, and this helped me a lot to get the creamy and fluffy texture. 
  1. Ready To Serve Now the Hummus is ready to serve. Grab a spoon, press it along the sides, and gently rotate the bowl for the perfect impression. Now drizzle olive oil and garnish with chickpeas. I also sprinkle some red chili flakes to give it a spicy touch.  
hummus recipe

Ways To Serve Hummus:

  • With Bread: In the Middle East, people love to eat Hummus with fresh bread and buns. 
  • With Chicken: A citrus Hummus dip feels much more soothing with juicy chicken bites; you must try this dip with your chicken nuggets or breast. 
  • Spread On Sandwiches: Instead of typical spreads like mayonnaise or mustard, spread the Hummus paste for a more savory taste. It pairs perfectly well with many sandwich fillings. 
  • Use In Rolls: This creamy dip in rolls, warps, or any other slider can also be used. 
  • Kabab Dip: Arabs and other Middle Eastern cultures savor Hummus with spicy beef kababs or any other type of kabab. The creamy paste compliments the heat in kababs and gives a soothing experience on the tongue. 
  • Eat With Naan: We Pakistanis and Arabs also like to eat savor with hot naan. Recently, I’ve crafted this keema naan recipe, and hummus pairs well with this spicy naan.


You can store Hummus in the refrigerator for 4 – 5 days, but keep it in an airtight container; for others, it might lose its consistency. 

Add half a tablespoon of cumin seeds powder if you like to infuse an earthly taste in the hummus dip. But it’s not a banditry ingredient in this recipe. 

For an extra kick of spice and tanginess, sprinkle a pinch of red chili flakes and squeeze some additional lemon juice. A dash of paprika powder adds depth of flavor. Some folks like to sprinkle cayenne pepper for an added spicy punch, so feel free to incorporate that.


Hummus Recipe

Hummus is a unique yet protein-rich dip with a smooth, creamy, and nutty taste. You can spread it on Pita bread, sandwiches, and wraps or use it as a dressing for Asian salads. 
No ratings yet
Prep Time 15 minutes
Course Appetizer
Cuisine Middle East
Servings 6


  • 100 g sesame seeds
  • 200 g chickpeas 
  • 2 lemon juice
  • ½ tbsp garlic paste
  • Salt (for taste)
  • 3 – 4 tbsp vegetable oil 
  • 2 tbsp Olive oil (for garnishing)


  • Prepare The Tahini: Gently roast the sesame seeds in any non-stick pan. It would take around 2 to 3 minutes. 
  • Grind The Roasted Sesame Seeds: Now grind the sesame seeds in the food processor. Also, add 3 tablespoons of vegetable or any cooking oil for creaminess. I understand that making Tahini from roasted sesame seeds is time-consuming. It typically takes around 8 to 10 minutes, and I usually switch the juicer on and off about 12 to 13 times during this process.
  • Add All Ingredients: Add boiled chickpeas, 2 tablespoons of olive oil, lemon juice, and garlic paste in the juicer and grind all the stuff. Add ice cubes of 1/2 cup of ice water for a creamy and fluffy texture. My juicer gives me the fluffy dip after 8 rounds, and I've added 1/3 cup of water between these rounds to get the subtle consistency. 
  • Finally, the Hummus is now ready. Drizzle some olive oil and put chickpeas over the final dish to make it more appealing. 
Keyword Hummus, Middle east food
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