How to Make Amazing Hummus at Home

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This homemade hummus is incredibly creamy, smooth, and fluffy and packed with a rich, nutty, and lemony flavor. Plus, you'll learn all the tips and tricks for making incredible hummus at home so you'll never want to buy store-bought hummus again!
Prep Time: 5 mins
Cook Time: 55 mins
Soaking Time 8 hrs
Total Time: 1 hr
5 from 108 votes

Today we’re doing a deep dive on how to make the best hummus at home. You’ve probably eaten your fair share of hummus, but once you try my homemade hummus recipe, you’ll never go back to the cold, flavorless hummus containers that lines grocery store shelves.

Keep reading for every tip and trick I’ve learned over the last 5 years of making hummus from scratch. The result is hummus that is extremely creamy and smooth (never gritty or chunky) and boldly nutty and rich in flavor. 

plate of creamy hummus with olive oil and herbs with pita bread

What is hummus? 

Hummus (alternately spelled “humus”, “houmous” and “hommus”) is the Arabic word for “chickpeas”. It’s a dip or spread made primarily with cooked chickpeas, tahini, garlic, lemon, and salt; some versions also contain cumin. Speaking of chickpeas, if you are looking for more uses for chickpeas, check out my post on “every way to use a can of chickpeas.”

Hummus has been a staple in many Middle Eastern countries for centuries, though there are countless regional and family variations. There’s actually quite a debate about who invented hummus and which countries can claim hummus as their own. If you’re interested in reading more, check out this article on who invented hummus and this article on hummus’s origins. For more cultural and sociopolitical context, I also recommend the books of Palestinian food writer and historian, Reem Kassis (The Palestinian Table (2017) and The Arabesque Table (2021)).

In restaurants across the Middle East, hummus is typically made from scratch and served fresh on the same day. It’s not just served as an appetizer or snack, as is commonly the case in the West. It can be served at breakfast, lunch, and dinner as part of a main dish or as a side dish.   

I have been making hummus from scratch for the last 5-6 years, and it’s been life-changing (no joke). I learned how to make hummus primarily from three chefs and their cookbooks–Yotam Ottolenghi, Sami Tamimi, and Michael Solomonov–so my recipe and techniques are largely influenced by these chefs. 

Side note: Flavor (Ottolenghi, Belfrage, Wixley), Plenty More (Ottolenghi) and Falastin (Tamimi, Wigley) are some of my favorite cookbooks (the topping in this hummus is inspired by the hummus recipe in Flavor!). They’re not vegan but there are many vegan-friendly options and easy-to-veganize recipes. Plus, you’ll learn so much about cooking! 

plate of creamy hummus with olive oil and herbs with pita bread

The problems with store-bought hummus 

Store-bought hummus, the kind sold in the refrigerated section of the grocery store, is a commercialized American invention. And it fails to deliver in terms of taste and texture. 

Let’s talk texture first. In Middle Eastern countries, hummus is not served cold. Rather, it’s served warm or at room temperature because when it’s cold, the texture is stiff and even gloopy. 

That thick texture that clings to the back of a spoon for dear life? That’s NOT what you’re looking for. Hummus should be creamy, yes, but it should also be somewhat loose and pliable. 

spoon of hummus
A very gloopy, thick, and stiff store-bought hummus. Hummus should be loose enough that it doesn’t cling to a spoon like this.

Flavorwise, when served cold, many of the flavors that make hummus amazing simply lie dormant. Not to mention that store-bought hummus also lacks the nutty richness that freshly made hummus is known for. 

And, as chef Michael Solomonov mentions in his cookbook Zahav (the titular name of his restaurant where hummus is the most popular dish on the menu):

“[Even the best store-bought hummus] requires certain additives to make it shelf-stable–most likely citric acid. These additives turn hummus sharp and sour–light years away from the dreamy qualities of fresh hummus.” – Chef Michael Solomonov

There’s also considerable variation across hummus brands. Some are uniformly smooth, others gritty and thick. Some brands do a decent job of tasting like hummus, others bear no recognition. And of course there’s the endless flavored hummus options to choose from – roasted red pepper, beet, sun-dried tomato, etc. And some varieties that don’t use chickpeas at all! (hummus translates to chickpeas in Arabic!) 

And if you want my really personal opinion, here’s what I’ll say. I hadn’t purchased hummus in almost a year when I started filming this Youtube video and writing this blog post. For the sake of thoroughness, I bought some hummus to test, and let’s just say I was SHOOK at how bad it was. I even bought a brand of hummus that I used to eat on a semi-regular basis and couldn’t stomach more than a tiny bite.  

All that to say, if you want to experience hummus like it’s intended to be experienced, ditch the store-bought stuff!  

plate of smooth creamy hummus topped with olive oil and lemon on marble backdrop

Ingredients for making the best hummus 

The ingredients for hummus are minimal and simple, another reason you should make it at home! 

Chickpeas, aka garbanzo beans. Obviously, as hummus quite literally means chickpeas in Arabic. Canned or dried chickpeas? Keep on reading in the next section. 

Tahini. The second primary ingredient is tahini, which is simply sesame seed paste. Tahini is widely available commercially, though there is considerable difference across brands. Since it’s a primary ingredient (and you need a generous amount of it), it is essential to use a good-quality tahini when making hummus

Most traditional hummus recipes (at least the ones I’ve seen) don’t use olive oil in the actual hummus (rather it’s poured on top of the hummus, before serving). So, you need to use a good deal of tahini to bring the hummus together. 

Skip to the tahini section below to read more on recommended brands and whether making tahini from scratch is worth it. 

Lemon. Lemon juice is essential in hummus, though there is a wide range in the amount used across recipes. Personally, I like mine very lemony so I use more lemon than many recipes. Also, in a recipe that has such few ingredients, using the best-quality ingredients is key. Which is why you need freshly squeezed lemon juice (no plastic lemon bottles!). 

Garlic. Some people (hi, me!) like their hummus very garlicky. If you don’t love the sharpness of raw garlic, you can (1) use less garlic (start with 1 clove) or (2) quickly marinate the garlic in the lemon juice. This is what Solomonov does in his hummus recipe (in his cookbook Zahav).  To do this, add the garlic and lemon juice to a food processor or blender. Blend for a few seconds on high until you have a coarse puree. Rest for 10 minutes to allow the garlic flavor to mellow out. 

Or, you can use toum, a Lebanese garlic sauce that’s less pungent than raw garlic. Check out my friend Cosette’s recipe for toum on her website.

Salt. Obviously, we need some flavor! I use Diamond Crystal kosher salt in my cooking, which is about half as salty as sea salt by weight. So if you’re using sea salt, use about half the amount and add more to taste. I don’t recommend using table salt, as it has a tinny metallic taste (at least my tastebuds think so). 

Ice water. Water is necessary to further bring the hummus together. I use ice water (learned that from chefs Ottolenghi and Tamimi) because it makes the texture even creamier and it gets almost fluffy, pillowy, and whipped in consistency. 

chickpeas, tahini, lemons, garlic on cutting board - ingredients for hummus

What kind of chickpeas should you use to make hummus? 

For the best consistency hummus, you’ll want to use dried chickpeas. Cooking chickpeas from scratch enables you to cook down the chickpeas until super soft, which is one of the secrets for getting super smooth, luxurious hummus. 

But don’t worry, you can still make great hummus from canned chickpeas that’s 10 times better than store-bought hummus. More on how to do that in the “how to make hummus from canned chickpeas” section. 

How to cook dried chickpeas

First, soak the chickpeas. This softens the chickpeas, speeding up the cook time; it also aids in digestion. 

To soak chickpeas, simply add to a large bowl and cover them with enough cold water. Cover the bowl and soak for 8 hours (or up to 12 hours). I also add baking soda to the soaking water (½ teaspoon for 8 ounces/227g of chickpeas).

Tip: Adding baking soda to the soaking water AND the cooking water helps to soften chickpeas the most and does so quickly (they get really soft in just 45 minutes). Plus, the baking soda helps remove many of the chickpea skins so you don’t have to peel them individually. And soft chickpeas without skins = creamy, smooth hummus. 

Once soaked, drain and rinse the chickpeas. 

If you want to soak your chickpeas but forgot to do it overnight, you can try this quick soak method

  • Add the chickpeas to a saucepan and cover with several inches of water. Add the baking soda (½ teaspoon for 8 ounces chickpeas). 
  • Bring to a boil and boil for 2 to 3 minutes, then take the saucepan off the heat. Cover and allow the beans to soak for 1 hour.
bowl of soaked chickpeas in a bowl on marbled surface

Cooking dried chickpeas in the instant pot 

Soak the chickpeas per the above instructions, then drain and rinse. Add the chickpeas to your Instant Pot with 3 ½ to 4 cups of water, along with ½ teaspoon baking soda and 1 teaspoon kosher salt. Pressure cook at high pressure for 15 minutes, followed by a natural pressure release. 

Cooking dried chickpeas on the stove 

Add 8 ounces/227g of dried and soaked chickpeas + ½ teaspoon of baking soda to a medium saucepan (I used a deep sauté pan since my saucepan was dirty). If doubling the recipe, use a larger saucepan. 

saucepan with dried chickpeas and baking soda (1 of 1)

Cover the chickpeas with 6 cups (1.45L) of water. 

pouring water into saucepan of chickpeas

Bring the chickpeas to a boil. As they come to a boil, you’ll notice that a thick white foam starts building on the surface. Use a spoon to skim off as much of it as you can (if thin traces remain, that’s okay). 

skimming foam off of surface of chickpeas in saucepan

Once boiling, reduce the heat and cover the pot. Adjust the heat to maintain a rapid simmer or gentle boil for 30 minutes. Then, add in 1 teaspoon of kosher salt. Cook for another 12 to 15 minutes, or until the chickpeas are very soft and smush together when pressed with the back of a spoon or fork.

Tip: You want the chickpeas to be much softer than if you were to eat them whole in a salad or wrap. You should be able to smush the chickpeas easily. 

Drain the chickpeas and pick out any loose chickpea skins. 

soft cooked chickpeas with loose skins in saucepan

How to make the best homemade hummus (step-by-step photos)  

Add your warm cooked chickpeas to a food processor.

Note: I like to make my hummus with chickpeas that have been recently cooked, so it keeps the hummus warm. However, if you’ve pre-cooked and refrigerated your chickpeas, consider warming them up a bit. I find that warm chickpeas blend more smoothly than cold chickpeas. 

chickpeas in food processor

Blend the chickpeas for 1 to 2 minutes until pureed, scraping down the sides as you go. 

blended chickpea puree in food processor

Add the tahini, cumin, and garlic (start off with 1 clove if you’re not a huge garlic person). 

blended chickpeas, tahini, cumin, and garlic in food processor for making hummus

Add the lemon juice, salt, and pepper to taste.

ingredients for hummus in food processor

Blend until the mixture starts to come together, then start streaming in the ice water, a tablespoon at a time until you have your desired texture. Taste for seasonings, adding more salt, garlic, cumin, or lemon juice as desired. 

smooth, whipped hummus in food processor

Transfer the amount of hummus you plan to eat/serve to a shallow bowl or plate. Use the back of a spoon to make waves or to make a well in the center. This will enable you to pour the olive oil into the crevices/ridges.

plate of swirled creamy hummus

Drizzle the garlic-lemon oil (from the topping) into the ridges or into the well. If you didn’t make the fried garlic-lemon topping, drizzle a good-quality extra virgin olive oil.  

creamy hummus swirled on plate with olive oil on top

Top the hummus with the fried garlic and lemon peel.

creamy hummus swirled on plate with olive oil, fried garlic and lemon on top

If desired, top with chopped parsley and either paprika, sumac (tart, sour), or Aleppo pepper flakes (mildly spicy; shown here).  

creamy hummus swirled on plate with olive oil, parsley, lemon, and paprika on top

Using canned chickpeas to make hummus

If you don’t want to cook dried chickpeas from scratch, yes, you can use canned chickpeas to make this recipe.

Note: For 8 ounces (227g) of dried chickpeas, substitute with 2 (15-ounce/425g) cans. 

While it’s easiest to just use a can of drained chickpeas to the food processor, the texture can be slightly chunky and not lusciously smooth. This is because, for hummus, you want super soft chickpeas that have fewer skins. And canned chickpeas are not super soft (they’re rather firm and great for salads/bowls and eating whole). 

To remedy that, you can cook the canned chickpeas (even though they’re already cooked). Add them to a saucepan, cover with an inch or two of water, and add ½ teaspoon baking soda. Bring to a boil over high heat, then reduce the heat to maintain a rapid simmer for 20 minutes, or until the chickpeas start falling apart. 

Here’s a visual representation of why cooking your canned chickpeas (even if they’re already cooked) makes a difference. It helps to remove a lot of the chickpea skins and softens the texture.

What kind of tahini should I use? 

Since tahini is a primary ingredient in hummus, picking a good tahini is important. Some tahini brands use unhulled sesame seeds (the outer covering is intact), which usually results in a more bitter tahini. Therefore I always recommend using hummus made from hulled sesame seeds. 

My two favorite brands for tahini are Soom Foods and Seed + Mill. Soom Foods is easily available on Amazon. Seed + Mill is a smaller operation local to New York and sold at some Whole Foods; if you can find it, it’s liquid gold. 

If you’re wondering, “can I make tahini at home?”, my answer is yes, but IMHO, it’s really not worth making tahini at home if you buy a good-quality tahini

Commercially made tahini is made with industrial-grade equipment that’s powerful enough to process just sesame seeds into a mostly liquid paste. In contrast, a home food processor or blender simply isn’t strong enough. To compensate, you need to use a fair amount of oil to get the right consistency, and even then it’s a bit gritty. Plus, in all my attempts (half a dozen, at least), the tahini always tastes somewhat bitter (despite using hulled sesame seeds). 

For more tahini reviews, check out this article on chef-recommended tahini brands.

How to serve hummus

First things first, serve hummus warm or room temperature! That will yieled you the best texture and taste.

Here are some ideas on how to top hummus. 

  • For something classic, drizzle a few glugs of good-quality extra virgin olive oil on top of the hummus. Add a handful of chopped flat-leaf parsley and a dusting of paprika (for actual flavor in paprika, I recommend Hungarian paprika).
  • Or you can swap the paprika for sumac, which is tart and lemony and commonly used in Middle Eastern cooking. Or for something slightly spicy, try Aleppo pepper (one of my favorite spices; about half as spicy as red chile fakes and with complex sweet-spicy flavors).
  • Drizzle with olive oil and a generous amount of za’atar (a Middle Eastern spice blend that’s earthy and herby) or with dukkah (a nut and spice blend from Egypt), or simply toasted white sesame seeds. 
  • With fried garlic and lemon and lemon-garlic-infused extra virgin olive oil (my favorite way!). You can find this recipe in the recipe card below.  

And ideas for using hummus.

Let me start by saying that serving hummus with carrot sticks (and celery sticks) is an American invention that doesn’t do justice to hummus. If you’re thinking, but hey… it’s a healthy snack, then you are right. But you’re also missing out on the best that hummus has to offer! 

There is nothing quite like scooping some freshly made hummus with warm pita bread. This is how it’s often served throughout Middle Eastern countries and homes, and honestly it’s the best way to allow the hummus to shine. 

PS: If you’re vegan, be sure to read the back of the pita package, as some brands contain milk products. 

If you have leftover hummus and are tired of eating it as a dip with pita, try slathering it on bread as a sandwich spread. I like to top mine with massaged kale or salad greens, a little extra virgin olive oil, and za’atar. You can also dollop a scoop of it onto your salad or grain bowl. 

In many Middle Eastern countries, hummus is served alongside a main meal. So you could also serve your favorite protein or roasted veggie on top of hummus (grilled or roasted mushrooms are fantastic!).  

Note: If you’re looking for more versatile spreads/sauces that you can use in a variety of ways, check out my Cashew Cream blog post (original + 4 flavor variations) or Vegan Pesto blog post (3 variations).

plate of the best hummus with olive oil and herbs with pita bread

Storing and reheating hummus

To prevent hummus from drying out, store leftover hummus with a light layer of extra virgin olive olive oil on top. Store in an airtight container in the fridge for up to a week (but it’s best within 4 days). 

To serve leftover hummus, allow it to come to room temperature, or warm it up. I prefer warming it up on the stove, which loosens the texture and makes it smoother. Simply add the amount of hummus you’d like to reheat to a saucepan, add a couple teaspoons of water, and stir constantly for a few minutes until warmed through. You can also heat it in the microwave, in 10-second increments, stirring after each round. 

You can also freeze hummus, though you’ll lose some of that irresistible texture. To freeze, transfer hummus to an airtight container but don’t fill it all the way up to allow for expansion. Thaw it in the fridge the day before consuming. 

Okay, now that I’ve written a treatise on hummus, go make this hummus recipe! If you enjoy it, please consider rating and reviewing the recipe below :)

Classic Homemade Hummus

5 from 108 votes
This homemade hummus is incredibly creamy, smooth, and fluffy and packed with a rich, nutty, and lemony flavor. Plus, you'll learn all the tips and tricks for making incredible hummus at home so you'll never want to buy store-bought hummus again!
Prep Time: 5 mins
Cook Time: 55 mins
Soaking Time 8 hrs
Total Time: 1 hr
Cuisine: Middle Eastern
Diet Vegan
Keyword: gluten-free, hummus, nut-free, soy-free
Serving size: 8 to 10

Ingredients

  • 8 ounces (227g) dried chickpeas* (1 cup + 2 tbsp)
  • 1 teaspoon baking soda, divided
  • A generous ¾ cup (175-195g) good-quality tahini
  • 6 tablespoons freshly squeezed lemon juice, plus more to taste
  • 3 garlic cloves, chopped**
  • 1 teaspoon ground cumin, plus more to taste
  • Kosher salt
  • Freshly cracked black pepper to taste
  • 6 to 10 tablespoons ice water

Fried Garlic-Lemon Topping (Optional)

  • cup (80 mL) good-quality extra virgin olive oil
  • 5 large garlic cloves, thinly sliced
  • 4 to 6 strips of lemon peel, about 2 inches long (don't peel too deeply to avoid the white pith)
  • Flaky sea salt or kosher salt

Other Topping Options***

  • 1 handful of flat-leaf parsley, chopped
  • Paprika, sumac, or Aleppo pepper flakes

Instructions

  • Soak the chickpeas. Add the chickpeas to a large bowl. Cover with cold water and ½ teaspoon baking soda. Soak for 8 hours or overnight. Drain and rinse.
  • Cook the chickpeas. Add the drained chickpeas to a medium saucepan with ½ teaspoon baking soda and 6 cups of water. Bring to a boil over medium-high heat. Cover the pot, and reduce the heat as needed to maintain a rapid simmer and cook for 30 minutes.
    Uncover the pot and add 1 teaspoon of kosher salt. Continue cooking for 10 to 15 minutes, or until the chickpeas are very soft and smush when pressed with a spoon/fork or pressed between your fingers. Drain well.
  • Drain the chickpeas, then transfer to a food processor. Blend for 1-2 minutes until you have a smooth puree, scraping down the sides as you go.
  • To the food processor, add ¾ cup tahini, lemon juice, garlic, cumin, 1 heaping teaspoon kosher salt, and pepper to taste. Blend, and with the motor running, stream in the ice water, 1 tablespoon at a time. After 6 tablespoons of ice water, evaluate the texture. If you want it to be looser, stream in more water, and continue blending until smooth and creamy. Once you reach your desired texture, taste for seasonings, adding more salt, garlic, cumin, or lemon juice as needed.
  • Make the topping. Heat the olive oil in a medium frying pan over medium heat. Once the oil is warm (but not too hot), add the garlic and cook, swirling the pan or stirring frequently, for 2 to 2 ½ minutes, until the garlic just turns golden (don't wait until it browns).
    Add the lemon zest and cook for another 30 seconds. Use a slotted spoon to transfer the garlic and lemon zest to a plate and sprinkle with a bit of flaky sea salt. Reserve the oil.
  • Transfer the hummus to a large plate and use the back of a spoon to make waves or to make a well in the center. Spoon the garlic-lemon oil into the ridges or into the well. Top with the fried garlic and lemon zest. Top with chopped parsley and a few shakes of paprika.

Notes

*If using canned chickpeas, read the section “Using canned chickpeas to make hummus.” 
**If you’re not a huge garlic person, start with 1 clove. After blending, taste and add more garlic as desired. 
***For more topping options, read the section “How to serve hummus.” 

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126 comments on How to Make Amazing Hummus at Home

  1. Donna

    Nisha, can you please remove my last name from this comment.

  2. Donna

    5 stars
    This was / IS absolutely wonderful! I made it with my grandson, 15y/o, because he said “we didn’t have hummus”, but we had Pita bread..we also had every other ingredient as i was just hoping for a good time to prepare this! It is so delightful! <3 Thank you..

    1. Support @ Rainbow Plant Life

      Thanks for the awesome review, Donna. We are so happy to hear you and your grandson loved this recipe!

  3. Kristina

    5 stars
    This is my second time making this hummus. Both times I’ve used Wegman’s store brand tahini because that’s all I can ever find locally..soon I will buy the good stuff online. Even without the primo tahini this is hands down the best hummus I’ve ever had!! Yes, eating it with carrots and celery is a total womp-womp…but jalapeños & red peppers are a palatable option if you’re avoiding refined grains (sometimes I say screw it and spread it on some naan tho cuz it’s too good not to)

  4. Elizabeth

    Great recipe girl. I used an instant pot to cook my beans after soaking 24hrs. 12 minutes on high, natural release for 12 minutes. Consistency and taste following your quantities was spot on. I removed as many shells as I could for 15 minutes then moved on lol This is not my 1st attempt at hummus, and Im so pleased it finally worked out!

    1. Support @ Rainbow Plant Life

      Hi Elizabeth, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

  5. Kevin

    What an incredible recipe. I feel ashamed to say that I love hummus and have never made it myself. After making this recipe I’ll never buy prepared hummus again. My eyes have been opened, I have reached creamy enlightenment, I am one with the chickpea singularity. Thanks from California.

    1. Support @ Rainbow Plant Life

      Hi Kevin, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

  6. Jane Radnor-ortiz

    Hi Nisha
    Can I ask about the baking soda and why it’s needed 🤔
    Thank you Jane x

    1. Support @ Rainbow Plant Life

      Hi Jane, adding baking soda to the soaking water AND the cooking water helps to soften chickpeas the most and does so quickly (they get really soft in just 45 minutes). Plus, the baking soda helps remove many of the chickpea skins so you don’t have to peel them individually. And soft chickpeas without skins = creamy, smooth hummus. Hope that helped!

  7. Kristin Goad

    5 stars
    Thank you for your dishes! The recipes are easy to follow and delicious!

  8. Suzie

    5 stars
    Excellent! Perfect on first try! Didn’t need to adjust a thing!

  9. Eager Cook

    I really would like to make this recipe. Does the 8oz of dried chickpeas mean 1 cup ? Or I am supposed to measure the grams on a scale. Sorry…. I don’t want to mess it up.. Looks yummy!

    1. Nisha

      Hi there, sorry for the late reply! If you’re still curious, 8 ounces of chickpeas is slightly more than 1 cup – about 1 cup + 2 tbsp. I will update the recipe to note this. Thanks!

  10. Maritza Crespo

    5 stars
    I was looking for the perfect hummus recipe and I found yours…yes…perfect!
    Thank you!! BTW, love your parents…so funny!!

  11. Mary

    5 stars
    Made your recipe for Hummus. Wonderful creamy texture. My son doesn’t like olive oil on the top of things. I have a food processor but it will not work properly, so out comes the blender (yellow and vintage) took a long time to mix together, but worked. Used tortillas for dipping. Will make flat bread or pita bread later.

  12. Daniella Lundtang

    5 stars
    This is SO good!!

    1. Support @ Rainbow Plant Life

      Thanks Daniella! We’re so glad you enjoyed this hummus.

  13. Dale

    5 stars
    I made this hummus for the first time for a party. I had hoped to take the leftovers to work to share with a coworker, but there were no leftovers. I am throwing away my old recipe and replacing it with this recipe, which I think is outstanding!

  14. Anne

    5 stars
    I love hummus! This recipe is SO good, especially with the roasted lemon and garlic. Yes, please! Nisha, you’re fantastic. Thanks for teaching to become a better vegan home cook. I’ve learned a lot from you.

  15. Sue

    Hi! I was planning to make this recipe this morning and when I went to the print page I was able to pick how many servings I want. My only question is why does the amount of tahini not change when all the other ingredients amounts change? So for any size recipe, the tahini is always 3/4 of a cup. Is that the way it should be? I really appreciate your help because I am craving this hummus watching this video!

  16. Kathryn

    5 stars
    Winner!!!
    I adore recipes that turn out perfect!
    It was loved by all!
    Thank you
    Kathryn

  17. Lisa

    5 stars
    AMAZING I’ll be making this ALL the time!!!!
    Sooooo easy I bought your cook book and love
    Thank you and keep the fabulous recipes coming
    Lisa

  18. Hazel

    3 stars
    It’s good, and definitely better than store bought. However, it’s not that much better for the effort. Maybe a roasted red pepper hummus, or more flavors would make it worth doing again for me.

  19. Sydni

    5 stars
    I am in the middle of making this and wanted to say thank you! This is so good. I am literally spooning this hummus from the food processor into my mouth!

  20. sravya

    5 stars
    i have made this 5 times in the past two weeks– so delicious and creamy! definitely the best hummus recipe!

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