Easy Hummus Recipe

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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! 

picture of hummus topped with sumac, chickpeas, and olive oil in a blue bowl

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. 

picture of hummus topped with sumac, chickpeas, and olive oil in a blue bowl

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.
picture of hummus topped with sumac, chickpeas, and olive oil in a blue bowl

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. 


Can I use a tahnini substitute?

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. 

Do I have to remove chickpea husks?

It isn’t necessary to hull chickpeas and remove their tough, white skin – but it does make for a smoother, more flavorful hummus. 

Do I have to use sumac or paprika?

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.

picture of hummus topped with sumac, chickpeas, and olive oil in a blue bowl

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:

picture of hummus topped with sumac, chickpeas, and olive oil in a blue bowl

Easy Hummus Recipe

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picture of hummus topped with sumac, chickpeas, and olive oil in a blue bowl

Easy Hummus

Delicious creamy homemade hummus sprinkled with sumac.
Course Appetizers
Cuisine Mediterranean
Keyword appetizer, chickpeas, garbanzo beans, hummus
Prep Time 5 minutes
Total Time 5 minutes
Servings 12
Calories 195kcal
Author Courtney O’Dell


  • 3 cups cooked chickpeas peeled
  • 3 garlic cloves minced
  • ? 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. 


Calories: 195kcal | Carbohydrates: 24g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 172mg | Fiber: 6g | Sugar: 7g

About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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