10 Minuten
If you've always wanted to make hummus yourself, you absolutely have to try this recipe. This hummus is incredibly creamy and super easy to make - I've never eaten better hummus.
Nährwerte pro Portion
ZUTATEN
- 62.5 g chickpeas (drained from the can or cooked from dried)
- 0.25 garlic clove
- 3.75 ml lemon juice
-
7.5 g
- 0.25 ice cubes
- 0.75 tbsp cold water or aquafaba for extra creaminess (or more as needed)
- Salt to taste
- 3.75 ml olive oil
- 0.25 pinch cumin
-
Toppings (optional)
- Olive oil, paprika, chickpeas, herbs, additional spices
-
Notes
- Missing an ingredient? No problem! In the recipe, you'll find alternatives to the ingredients listed here in a substitution table!
Hinweis: Die angegebenen Nährwerte sind Richtwerte und können je nach verwendeten Produkten, Portionsgröße und Zubereitung abweichen.
Zubereitung
Cook dried chickpeas until tender or drain canned chickpeas. Reserve a few tablespoons of the cooking or soaking liquid.
For extra-creamy hummus, you can optionally peel the chickpeas now. Simply press the chickpeas lightly between two fingers - the thin skin will come off. However, this is not absolutely necessary!
Peel the garlic and add it to a high-performance blender together with the lemon juice and salt.
Blend everything briefly until the garlic is roughly chopped.
Then add the tahini, ice cubes, cold water or aquafaba, and olive oil. Blend these ingredients until they are light and fluffy.
Only then (!) add the chickpeas and cumin and continue blending until a smooth and airy cream forms. Add a little more water if needed - this is the only way to make the hummus truly creamy and airy.
Season the hummus with salt and cumin, optionally top it with olive oil, paprika or herbs, and serve. Making your own hummus is that easy.
Recipe Note
For me, this hummus recipe is the best hummus recipe of all time. It is also so easy that even beginners can make hummus themselves with ease.
Hummus recipe variations
If you want to try something new or are preparing a dip buffet with various dips and spreads like mutabal, we have the most delicious hummus variations for you. Simply adapt our basic hummus recipe as described. You can trust us: Making different varieties of hummus yourself is much easier than you think, because the base is always the same.
- Curry hummus: If you want to make curry hummus yourself, you can simply add some curry powder instead of cumin.
- Spicy bell pepper hummus: Roast a bell pepper in the oven until the skin turns black. Then remove the skin from the flesh and add the bell pepper to the blender together with the chickpeas.
- Pesto hummus: Stir 1-2 tablespoons of pesto into your hummus or use it as a topping on top.
- Beetroot hummus recipe: To make beetroot hummus yourself, halve the amount of chickpeas and add cooked beetroot to the blender together with the chickpeas instead. The color is incredible!
Hummus made from dried chickpeas vs. hummus made from canned chickpeas
What is the main ingredient when making chickpea hummus yourself? That’s right, the chickpeas!
With these, you have 2 options: Either use precooked chickpeas from a can or dried chickpeas that still need to be cooked.
I’ll let you in on a secret: The chickpea dip turns out delicious with both options. You often read online that you absolutely have to use dried chickpeas, otherwise the hummus won’t turn out well. That’s not entirely true:
Hummus with dried chickpeas:
- Advantages: Creamier, more intense in flavor
- Disadvantages: More work, longer preparation time
Hummus with canned chickpeas:
- Advantages: Quick to prepare, less work
- Disadvantages: Slightly less creamy, milder in flavor
→ If you want to make hummus quickly or with little effort, you can use canned chickpeas.
→ If you want to make premium hummus, have plenty of time, and don't mind the extra work, you can use dried chickpeas.
Whichever you choose, your hummus will be ultra-creamy and delicious. The proof: I made this hummus with canned chickpeas, and just look at how creamy and airy the hummus in the photo is!
Make hummus yourself or buy it?
Nowadays, most well-stocked supermarkets sell hummus dip. Personally, I think ready-made dips are great for days when you need something quick or simply need a spread to take with you. On days when I have more time, I like to make my hummus myself because it is simply creamier, fresher, and more intense in flavor than the store-bought version. And honestly: Our hummus recipe is easy - promise. So you don't have to worry about it going wrong.
How long does homemade hummus keep?
Homemade hummus keeps for about 3-4 days. It is important to store it airtight in the refrigerator and not dip vegetables or bread directly into it. Use a spoon instead.
How do you serve hummus attractively?
In recipe photos, hummus often looks so pretty. When you make it yourself, you often just put a dollop in a bowl - without any decoration & co. But arranging hummus beautifully is easy:
- Put the hummus in a shallow, relatively wide bowl.
- Use the back of a spoon to make a spiral-shaped well in the surface.
- Carefully pour some good olive oil into the well.
- Sprinkle some herbs, paprika, or cumin over the hummus. Individual chickpeas also look lovely as decoration.
Which tahini is best for hummus?
If you want to make hummus yourself, good tahini is essential and even more important than the chickpeas! The tahini determines whether your hummus turns out lightly nutty, pleasantly mild in flavor, and beautifully creamy, or simply bitter and crumbly.
How to find the perfect tahini for making homemade hummus:
- Pure ingredients: Your tahini should consist of 100% sesame and contain no additives such as oil, sugar or salt.
- Hulled sesame: Light-colored tahini, meaning tahini made from hulled sesame, is significantly less bitter and much creamier.
- Mild flavor: Your tahini should taste pleasantly mild, slightly sweet and nutty. If it tastes bitter or strongly roasted, your hummus will taste that way too.
- Creamy consistency: Tahini should be smooth and slightly runny. If it is grainy or does not flow at all, that is not a good sign.
Your hummus will be especially delicious with Vetain tahini! Of course, this make-your-own-hummus recipe also works with other brands.
Substitution table
How often do we want to make a recipe again, only to find that we're missing certain ingredients or don't like individual components? For this case, we've put together a substitution table for you so that you can adapt this "make-your-own-hummus recipe" to suit your tastes! Simply replace individual ingredients as you wish!
- Garlic → garlic powder or omit
- Fresh lemon juice → lemon juice concentrate (less!) or lemon oil instead of olive oil & lemon juice
- Ice cubes → cold water
- Olive oil → rapeseed oil
ZUTATEN
- 62.5 g chickpeas (drained from the can or cooked from dried)
- 0.25 garlic clove
- 3.75 ml lemon juice
-
7.5 g
- 0.25 ice cubes
- 0.75 tbsp cold water or aquafaba for extra creaminess (or more as needed)
- Salt to taste
- 3.75 ml olive oil
- 0.25 pinch cumin
-
Toppings (optional)
- Olive oil, paprika, chickpeas, herbs, additional spices
-
Notes
- Missing an ingredient? No problem! In the recipe, you'll find alternatives to the ingredients listed here in a substitution table!
Hinweis: Die angegebenen Nährwerte sind Richtwerte und können je nach verwendeten Produkten, Portionsgröße und Zubereitung abweichen.
