How To Make Easy And Better Hummus Than Store-Bought Jump to recipe

How To Make Easy And Better Hummus Than Store-Bought

This beige-colored spread is made traditionally with mashed chickpeas, tahini sesame paste, lemon juice, and garlic.

Hummus is popular all around the world because of its sour flavour and nutritional value.

When served, it is usually drizzled with olive oil and used as a dip for vegetables or a delicious filler for flatbreads like pita.


How To Make Easy And Better Hummus Than Store-Bought

Cooking method: BoilingOther
Cuisine: Jewish
Difficulty: beginner
Prep timeCook TimeRest TimeTotal Time
15 min 60 min 720 min 795 min
Servings: 6 person
Calories: 428kcal
Best season: all

Even now, nothing is known about its beginnings, however hummus was first mentioned in 13th-century Egypt.

Hummus may be flavored with spices like cumin and paprika and topped with anything from fresh herbs, cucumbers, and chopped tomatoes to olives, pine nuts, and hard-boiled eggs.



  1. Soak the chickpeas in water for at least 12 hours.

  2. Cook the chickpeas for about an hour, until they soften (check).

  3. Process the cooked chickpeas in a blender together with all the ingredients except the tahini (don’t forget to combine the cooking water of the chickpeas as well).
    Note that it may be necessary to add a little water to the mixture.

  4. Add the tahini, continue to process in a blender until you get the desired hummus texture.

  5. You can serve your delicious and healthy homemade hummus together with tahini, chopped parsley, olive oil, paprika and whole boiled chickpeas.

  6. The hummus should be eaten up to 2-3 days from the day of preparation (keep in the refrigerator).

    Enjoy, Good Appetite!

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