Home-made Hummus from Scratch

Hummus is one of those recipes that everybody loves. Like really – have you ever seen anybody who doesn’t like this awesome and versatile puree?

Creamy, deliciously healthy and just wonderful served with freshly baked flatbread. Or use as a dip for crunchy vegetables, a spread on your sandwich or an addition to a salad. Sometimes I simply have hummus with carrots for lunch and couldn’t even ask for anything more delicious!

Hummus is a dish of Middle East origin. It is often served as part of a mezze – a collection of small bites, different dips, and salads to enjoy as a starter.

You can find hummus on restaurant menus and in stores. But it is actually surprisingly easy to prepare at home too.

Making it from scratch, you know exactly what goes in it. Give it a try and let us know in the comments how your hummus turned out.

Know your ingredient

Tahini, a product made from toasted sesame seeds, has many uses in Middle Eastern cuisines. It is often used in a sauce mixed with lemon juice, salt, garlic and thinned out with water, but can also be added to dishes like hummus or baba ganoush.

It has 53% fat, 17% protein and only 3% carbohydrates, which makes it a welcomed addition to vegetarian and vegan diets. It´s also relatively high in calcium.

Because tahini has a very high oil content, always store it in the refrigerator to keep it from going rancid.

Suggested Cooking Tools

Home-made Hummus from Scratch

Cook Time10 mins


  • 100 g Dried Chickpeas
  • 1 Bay Leaf
  • 1 Small Garlic Clove
  • 1 Lemon
  • 1 tbsp Tahini Paste
  • 0.2 cups Extra Virgin Olive Oil
  • 1 - 1 1/2 tsp Paprika Powder Regular, not Smoky
  • 1/2 tsp Ground Cumin
  • Salt, to taste
  • Fresh Coriander Leaves


  • Start with soaking the chickpeas the day before. Add chickpeas to cold water with the bay leaf.
  • When ready to cook, rinse the soaked chickpeas and cook for 2 hours until tender. Drain, saving a cup of cooking liquid. Then let cool down completely.
  • Save a small handful of chickpeas and set them aside – these will be used as a garnish later.
  • Place the rest of the chickpeas to high powered blender with 0.1 cups of cooking water, garlic, juice of 0.5 lemon, tahini, most of the olive oil, cumin, and 1 tsp paprika powder. Blend until smooth, adding the rest of the cooking liquid if necessary. You want a thick but extra creamy consistency. Taste. If needed, add the juice from the other half of the lemon, more paprika powder, and salt. Blend again and give it another taste.
  • When happy with the taste and consistency scoop hummus on the serving plate, smoothen out with the back of a spoon, drizzle some olive oil on top of it and add the whole chickpeas you saved earlier. Sprinkle with some fresh coriander leaves.
  • Serve with flatbread and fresh vegetables or add hummus to your salad.


Life-hack: if you are in a hurry just use canned organic chickpeas instead of boiling your own and you will have it ready in less than 10 minutes.
It makes sense to soak and boil more chickpeas than needed for this recipe and use them up in salads, curries or roasted as a snack.
Sesame seeds and extra paprika powder also work well as a garnish in case you don´t like coriander.
If you are happy with the basic recipe and are ready to play around a little try adding one of those to the recipe: roasted beets, roasted carrots, chopped coriander.
To make your appetizer extra healthy serve the hummus with fresh celery stalks, carrots, cucumber and radishes instead of flatbread.

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