Hummus: A Love Letter to the Classic Middle Eastern Dip

Hummus with tahini is an iconic Middle Eastern dip made with chickpeas (aka garbanzo beans), tahini, lemon, garlic, and olive oil. This classic recipe is blended until luxuriously smooth - so much better than store-bought and done in minutes.

Place all the ingredients in a food processor and blend until smooth - homemade hummus in minutes. Using nearly equal parts tahini and chickpeas creates something ultra-smooth, rich, and nutty. A blank canvas for toppings - fresh herbs, spices, nuts, seeds, crispy chickpeas, a drizzle of olive oil. Dip it, spread it, smear it onto a plate topped with roasted veggies or lamb. Enjoy as a snack or part of a full meal - the classic hummus does it all.

What is Hummus?

Hummus is a classic Middle Eastern dip made from chickpeas (aka garbanzo beans) and tahini. The word hummus literally means chickpeas in Arabic.

The full name of the dish is ḥummuṣ bi ṭaḥīna, which translates to “chickpeas with tahini.” Hence the name of this recipe: hummus with tahini. And yes — tahini is an essential part of hummus. Unless you're leaving it out on purpose, like in my hummus without tahini — but that's a whole other conversation.

The other traditional ingredients in this beloved Middle Eastern and Mediterranean dip include lemon, garlic and spices.

So while non-chickpea dips can absolutely be delicious, they technically aren’t hummus. I don’t make the definitions - I just tell it like it is.

How to Make Hummus

Place the chickpeas, tahini, lemon, garlic, salt, and pepper in a food processor and puree until smooth. With the motor running, slowly drizzle in the olive oil until creamy and silky. Taste, adjust seasoning, and that's it - homemade hummus in minutes.

Canned vs Dried Chickpeas for Hummus

Here’s the deal: I WANT y’all to make hummus at home and realize just how quick and easy it really is. So, for this recipe I'm keeping it simple and using canned chickpeas. Cause I’m secretly (or not so secretly) hoping that once ya see just how easy making hummus is, you’ll keep choosing making homemade over store-bought.

Now… full transparency. I used to work as a private chef. When someone’s paying me cashe $$$ to cook, I def make everything from scratch. So yes - when I’m working as chef, I always start with dried chickpeas – and the results are indeed superior to canned. But using canned is still totally OK!

When I’m having a bunch of friends over for dinner and making a gagillion other dishes, ya bet that often used canned too. And if I wanna go the extra step, I’ll actually peel the chickpea skins off… which makes the hummus even smoother and creamier.

Conclusion: BOTH canned & dried chickpeas work in hummus. Use whichever makes YOU happiest.There’s a time and place for each.

Plus, I think the entire canned vs dried chickpea debate overshadows an equally important (or perhaps even more so) aspect of your hummus…. the tahini!

It’s all about the tahini baby. Great hummus is all about great tahini. Thus, a superior tahini will lead to a superior hummus. Get the good stuff if ya can!

Tahini is a smooth paste traditionally made of hulled sesame seeds. Or you can use non-hulled sesame seeds which is black tahini and make black hummus!

What to Serve with Hummus

There's a whole wide world of possibilities for what to serve with hummus.

For dipping, fresh veggies and warm pita are classic. Think carrots, cukes, bell peppers, radishes, snap peas, or cherry tomatoes. (Check out my Loaded Hummus for inspo — if it's a veggie, it can go with hummus.) For scooping, think bread, crackers, or pita chips… ya get the drift.

But hummus ain't just for dipping. Spread it on sandwiches, wraps, and toast, add a dollop to grain bowls, or spoon it onto a plate topped with roasted veggies, fish, chicken, or top with spiced lamb.

How to Store Hummus

Store leftover hummus in an airtight container in the fridge for up to a week. It naturally thickens as it chills - just stir in a little water or olive oil to bring it back to your perfect creamy consistency.

A Hummus Love Letter

That moment when you realize you have six (!!) hummus variations on your blog… and none of them are the classic one.

Don’t mind me as I write a mini love note paying homage to the traditional hummus dish! Cause I feel like a terrible-no-good-very-bad person for excluding it this long!

Dear Classic & Traditional Hummus,

I have so many sweet memories centered around YOU! Especially from the 6 years lived in Israel. I remember when I first introduced to ya on a summer trip there in my wee youth, your luxuriously creamy and nutty flavor delighted my senses and I was an instant fan. I always thought it was funny when you’d appear in health food stores back in the US, wayyyy chunky and not creamy, sometimes even without tahini which is an integral part of your existence! I mean…. can you even be hummus without tahini? No offense dear garbanzo’s but it’s like missing your better half…

My countless memories devouring ya in Israel include breakfasts, lunches and dinners. Often surrounded by salatim. Sometimes as the appetizer. Other times with ful (fava beans) or masabacha (chickpeas) or lamb and there ya were as the star of the meal and main dish.

I’ve become such a fun and play transforming ya into all sorts of seasonal and colorful variations!

I’ve been sharing all these other versions of you on here and am so sorry I neglected to share YOU!!! You’re the base of all the other recipes. They all stem for YOU!

Thanks for providing such an epic blueprint to riff off of. I love and appreciate ya!

Love a huge hummus lover and your biggest fan,

Daniela

Cooks Tips

• If you have a food processor, now is the time to use it. A blender works too.
• Add a few ice cubes while blending for an extra light and fluffy texture.
• Canned and dried chickpeas both work. ¾ cup dried chickpeas equals about one 15-oz can. Dried chickpeas create an even better flavor but take more time.
• For ultra-smooth hummus using canned chickpeas, peel them.
• Use good tahini.
• Play with toppings - fresh herbs, spices, nuts, seeds, crispy chickpeas, veggies, a drizzle of olive oil. Make it yours.
• Leftover hummus will keep in the fridge for up to a week.

Hummus Variations 

Consider this your hummus playground. Here are some colorful variations to get your hummus game on.

• Beet Hummus - a vibrant, earthy roasted beet hummus that’s marvelously magenta.
• Carrot Hummus - a bright carrot hummus that works wonderfully with every color of the carrot rainbow.
• Black Hummus - a dramatic hummus made with black tahini for a richer, nuttier, more intense flavor.
• Butternut Squash Hummus - roasted squash adds a seasonal sweet-and-savory twist to classic hummus.
• Loaded Hummus - a playful riff on the classic American 7-layer dip… hummus style.
• Hummus with Spiced Lamb - a popular Middle Eastern dish that turns hummus into a hearty appetizer or full meal.

If you're looking for the perfect hummus topping - these crispy chickpeas were made for every bowl.

Or try my green tahini for a brighter, zestier, herbaceous twist on the classic Middle Eastern tahini sauce, my whipped feta for a creamy, tangy, party-perfect Mediterranean dip, or my muhammara - a sweet, sour, smoky, spicy roasted red pepper and walnut dip.

If you try this hummus recipe, I'd love to hear about it — leave a comment below and let me know, and tag me on IG, @danielagerson, so I can see too!

Let's make waves in the kitchen.