Easy Hummus Recipe
Sep 06, 2022, Updated Jul 19, 2023
This post may contain affiliate links. Please read our disclosure policy.
This delicious, easy, creamy, rich, homemade from-scratch hummus with chickpeas, olive oil, sumac, and tahini is an addictive Mediterranean dip that is great with bread, shawarma baked ribs, vegetables, or as a spread!
Homemade Hummus With Sumac
You’re going to want to add this hummus to everything! It’s extremely easy to whip up, high in protein, and very inexpensive to make. This is a great dip to bring to a get together if you think there may be people there with dietary restrictions/preferences.
Most people associate hummus and chickpeas with the Mediterranean but chickpeas are a popular crop grown in the northern plains of the United States as well as eastern Oregan and Washington. Chickpeas grow similar to soy beans on a bush and have a nutty taste and a bean like texture.
How to Make Hummus:
- Chickpeas – we are going to be using cooked chickpeas for this recipe. Buying dry chickpeas in bulk is a great way to save money if you use a lot of these lovely legumes. If you buy them dry you will need to soak them in water overnight then boil them for 1 hour to cook them.
- Garlic – use fresh garlic cloves for this recipe. It will bring that pungent powerful flavor that will make this hummus distinct. If you don’t like garlic you can sub another powerhouse like kalamata olives or roasted red pepper.
- Tahini paste – tahini paste is basically ground sesame seeds. It adds a smooth nuttiness to the hummus that makes its taste distinct. If you have a sesame allergy see what the substitution options are in the FAQ’s below.
- Sea salt – I prefer to use celtic sea salt since it has a strong brine flavor that traditional sea salt lacks. You can always use traditional sea salt but celtic sea salt will level up the dishes you use it in since it draws out the flavors so well.
- Lemon – you are going to use the juice and zest of the lemon in this hummus to add brightness which is essential in something as thick as hummus. I like to leave my lemons at room temperature and roll them on the countertop before juicing so you get the most from the lemon.
- Olive Oil – use high quality olive oil in this recipe to get that bitterness, pungency, and fruitiness. Look for olive oil that is dark in color (beware of colored glass bottles that try to distort the color).
- Sumac – ground sumac has a sour and acidic flavor and is a very common Middle Eastern spice. Sumac normally has a coarse grind instead of a fine powder. It adds a nice color to the top of the hummus.
- Smoked Paprika – smoked paprika will bring a little bit of heat and color (along with the sumac) look for high quality smoked paprika that is bright in color.
Once you’ve gathered your ingredients, we will use the following method:
- Soak & prep – Soak your chickpeas overnight, add some baking soda to the water before soaking. If you are in a hurry you can bring the water to a boil with the chickpeas in the pot and then add the baking soda and remove them from the heat. Let them sit for an hour. This will soften them even more which will help you get a creamy result.
- Blend. Strain the chickpeas and add them with all the other ingredients to your blender or food processor and blend until very smooth. Having a good food processor or blender is super important. I love Ninja’s blender/food processor combo its one of my favorite kitchen appliances.
- Enjoy! Enjoy the hummus, I like eating it with fresh veggies or toasted pita bread.
Tips and Tricks To Perfect Easy Hummus
Making hummus is straightforward but here are some tips and tricks to help you master it.
Add other flavors. This hummus is totally customizable! I love adding different spices, olives, pesto, or roasted red peppers. Try adding Broccoli Pesto Easy Broccoli Pesto Recipe – Sweet Cs Designs or Avocado Cashew Pesto Creamy Avocado Cashew Pesto – Sweet Cs Designs
How to keep leftovers. Leftovers can be kept in an airtight container in the fridge for 3-4 days. I like to make a big batch of this easy base recipe and each time I go to eat some leftovers mix a different seasoning in it so I can taste lots of different combinations. See Tip 1 for different add in ideas.
You can substitute any seed butter for tahini if you are allergic to sesame, though it will taste a bit different. I find the best option is sunflower seed butter, but you can use peanut butter too. Make sure you note if the seed butter you are using is salted. If it’s salted you will need to use a little less salt in the hummus.
It isn’t necessary to hull chickpeas and remove their tough, white skin – but it does make for a smoother, more flavorful hummus.
Absolutely not! I just like sprinkling these on top for a tiny bit of extra flavor, but it is totally optional, and not explicitly traditional.
What to Serve With Easy Hummus
If you like this hummus you will love Perfect Grilled Souvlaki Recipe, some Easy Baked Greek Pork Chops with Creamy Feta Sauce, Easy Creamy Cucumber Salad, or a Garden Vegetable Greek Salad!
I love to eat hummus with pita, vegetables, chips, and even slices of raw onion.
Find more of our Greek, Levantine, and Mediterranean inspired recipes here:
Easy Hummus Recipe
If you love this easy recipe please click the stars below to give it a five star rating and leave a comment! Pease also help me share on facebook and pinterest!
Follow on Instagram
CONNECT WITH SWEET C’S!
Be sure to follow me on social media and get in on all the fun!
- 3 cups cooked chickpeas, peeled
- 3 garlic cloves, minced
- ⅓ cup tahini paste
- ½ tsp celtic sea salt
- Juice and zest of 1 lemon
- Olive Oil
- Pinch of sumac, to garnish
- Pinch of smoked paprika, to garnish
- Prep chickpeas:
- Soak your chickpeas overnight in plenty of cold water. Baking soda should be added at the beginning of the soaking time. OR Cover chickpeas with water, bring to the boil, then remove from the heat and leave to soak for 1 hour. Baking soda should be added when the pan is removed from the heat.
- Add ingredients to a blender or food processor and blend until fine and smooth.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra expense to you.
Maldon Salt, Sea Salt Flakes, 8.5 oz (240 g), Kosher, Natural, Handcrafted, Gourmet, Pyramid Crystals
Joyva Sesame Tahini, 15 oz
Sumac by Z&Z – Eat. Good. Sumac., 3.25oz – Tangy Middle Eastern Spice
La Tourangelle, Organic Extra Virgin Olive Oil, Cold-Pressed High Antioxidant Picual Olives From Spain, 25.4 fl oz
Goya Foods Chick Peas, Garbanzo Beans, 15.5 Ounce (Pack of 8)
Cuisinart DLC-2ABC Mini Prep Plus Food Processor Brushed Chrome and Nickel
Nutrition InformationYield 8 Serving Size about 1/3 cup
Amount Per Serving Calories 195Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 172mgCarbohydrates 24gFiber 6gSugar 7gProtein 7g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.