Hummus is a healthy dip originating from the Middle East, that is high in protein thanks to the key ingredient being protein packed chickpeas. In this post I show you how to make the most smooth and creamy hummus, which goes perfectly served with warm pita bread!
I'm not sure if it's the creamy texture, the flavor of fresh lemon juice and fresh garlic cloves or the fact that this homemade hummus recipe is SO good for you (or all of the above), but this is truly the best hummus recipe I've tasted. Making hummus at home is so simple and so much better for you then store-bought hummus, which usually contain highly processed oils and preservatives.
My beetroot hummus is equally as delicious and a fun variation on the classic recipe.
What's To Love About Hummus and Pita?
I'm not sure that you will find a healthier, tastier or satisfying snack. My easy hummus recipe is made using just a handful of ingredients and is ridiculously smooth. Here's what I love about this recipe.
- allergy friendly - hummus is completely gluten free, dairy free and vegan. It's a healthy addition to a gluten-free diet.
- high protein - chickpeas and tahini are excellent sources of plant-based protein.
- versatile - hummus dip can be used in many different dishes. It is perfect for dipping warm pita into, as part of a mezze platter, used to spread onto a wrap or sandwich, spread onto toast or combined with salad and meatballs to make a delicious dinner!
- filled with health benefits - the high protein and fiber content in chickpeas and the healthy fats in tahini make this a low glycemic index food, helping to control blood sugar. Eating high fiber foods can help to reduce heart disease and promote gut health.
- the most smooth hummus - see my tricks for creating a creamy and smooth texture.
Ingredients Notes & Substitutions
To make your own hummus you need just a handful of simple ingredients. All of the ingredients for authentic hummus can be found at your local grocery store. Find the ingredients quantities in the recipe card at the bottom of this post.
- chickpeas (garbanzo beans) - the main ingredient in this recipe is canned chickpeas. I prefer to use canned to reduce the cooking time. You can use dry chickpeas and cook them yourself. This post shows you how to cook chickpeas using the stovetop, slow cooker, instant pot or pressure cooker.
- tahini - Tahini is a paste made from ground sesame seeds. It is part of what gives this dip a nutty flavor. I prefer to use hulled tahini, however you can use unhulled tahini. I don't recommend using black tahini unless you want a weird grey coloured hummus.
- extra virgin olive oil - olive oil is the best oil to use in hummus. It is minimally processed and filled with healthy fats and antioxidants.
- aquafaba - this may sound like a weird and wonderful ingredient but it is literally just the liquid from the can of chickpeas. Using the reserved liquid from the can of chickpeas is part of what gives this hummus has such a creamy texture.
- lemon juice - lemon juice is an important ingredient in this delicious dip. I like my hummus quite lemony, but you can experiment with adding more or less to get the right balance for you.
- fresh garlic cloves - I prefer to use fresh garlic, however if you don't have any on hand you can swap for about a ¼ teaspoon of garlic powder. If you're not a fan of garlic then you can leave it out.
- sea salt flakes - I prefer to use sea salt flakes. If using finely ground sea salt, you will need to use less than the recipe calls for as it is more salty.
- pita bread - I like to cut the pita into triangles and warm it in the oven or microwave. I have found a pretty delicious gluten free version, which I love!
- dukkah - optional
- extra chick peas - optional
How to Make Hummus with Pita
I'm about to show you why you should stop buying store-bought hummus and start making your own. It's seriously the easiest recipe! Follow my step-by-step guide for best results.
First, remove the chickpea skins.
This is one of those mind-numbing tasks that takes a little time but I'm telling you, it really is worth it! Removing the chickpea skins is the other reason why this hummus is so smooth and creamy. It also makes it much easier to digest, so if you tend to get a bit bloated with beans and chickpeas then this could definitely help!
To remove the chickpea skin, pick up a chickpea and pinch the end of it, pushing the chickpea up and out of its skin. You will get pretty fast at this task after you've done a few.
Add ingredients to a food processor.
I prefer to use a food processor to make hummus, rather than a blender. You can use a high-powered blender, however you will need to scrape down the sides of the blender throughout so it blends evenly. Add the chickpeas, tahini (sesame paste), garlic cloves, olive oil, lemon juice, chickpea liquid and sea salt flakes to the food processor. Place the lid on and blend until smooth and creamy.
Adjust for seasoning.
Have a taste of the hummus and add more salt if desired. At this point, if you think you would like a more lemony flavor you can add some lemon zest as well. Personally I love it just as it is.
Warm the Pita.
There are a few different ways to warm up the pita bread. You can either wrap it in aluminium foil and place into a 180 degree (356 F) oven for around 10 minutes. Or you can warm pita in the microwave for around 1 minute and 30 seconds.
To make pita chips; cut the pita into wedges, place onto a baking tray and bake at a 180 degree Celsius (356 F) oven. Bake for around 10 minutes or until golden and crisp.
I love serving hummus topped with a little olive oil, some extra chickpeas and a dusting of dukkah. Serve alongside sliced fresh veggies warmed pita.
Store the leftover hummus in an airtight container in the fridge for up to 4 days.
One of the best things about hummus is how easy it is to mix it up with different flavors. Here are some fun variations to this hummus recipe.
- spicy - add a pinch of cayenne pepper or chilli powder to the hummus while blending. Add more to suit your spice preference. Top with chilli flakes to serve.
- sun-dried tomato hummus - add ¼ cup sun-dried tomatoes to the food processor along with the other hummus ingredients and blend until smooth.
- sweet potato - add ½ cup of roasted sweet potatoes to the food processor along with the other hummus ingredients and blend until smooth.
- Blender or food processor
- Small bow
- Measuring Cups and Spoons
- 2 cans chickpeas
- 4 tablespoon tahini
- 4 tablespoon aquafaba (chickpea water)
- ¼ cup extra virgin olive oil
- 1 clove garlic skins removed
- 80 mL lemon juice fresh
- sea salt to season
- pita bread
- Drain chickpeas by pouring contents of tin into sieve over a bowl. Set aside aquafaba (chickpea liquid) for later.
- Tip the chickpeas onto a clean, unused tea towel and start removing the skins by gently squeezing each chickpea to pop it out of its skin. Repeat until all of the chickpeas have skins removed. This step is optional, however makes the hummus more easily digested and really smooth.
- Place chickpeas into a food processor as well as lemon juice, tahini, garlic clove, extra virgin olive oil, a pinch of sea salt and chickpea liquid.
- Blend on high until smooth and creamy. Taste test and add more salt if necessary.
- Pour contents into a serving dish and top with extra virgin olive oil, dukkah and extra chickpeas if desired. Serve with warmed pita bread.
StorageStore leftover hummus in an airtight container in the fridge for 4-5 days.
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