Easy Homemade Hummus
Super creamy and smooth, this easy Homemade Hummus is a copycat of Zoe’s Kitchen! A hint of garlic makes it totally addicting and will keep you coming back for more. Fantastic as a dip, in a sandwich wrap or in your favorite mediterranean recipe!
I never really loved hummus until Zoe’s Kitchen came to town. The store-bought hummus in the plastic containers was just not cutting it for me but when I first dipped a wedge of pita into Zoe’s hummus I was instantly addicting.
Velvetty smooth with a hint of garlic, I was instantly smitten and motivated to recreate the recipe immediately and recreate it I did.
There’s one secret to making your hummus sinfully smooth and it all starts with the garbanzo beans.
What is Hummus
Hummus is a creamy dip or spread originating in the Middle East. It’s made of smashed or pureed chickpeas, tahini, olive oil and garlic.
Traditionally served up with pita, you can use this as a sandwich spread, a topping for toast or just as a healthy veggie dip.
How To Make It
This was a bit of a process because when I’ve made hummus in the past, I literally dumped a can of garbanzo beans into the food processor with my usual list of ingredients and let it do its job. HOWEVER, I wasn’t getting the ultra smooth and creamy consistency of the Zoe’s version.
I couldn’t imagine what they were doing to make it soooooo smoooooooth. Then, by accident, one of those little skins popped off the bean. Could it be? Did I have a tedious task ahead of me? Yes….yes, I did. The skins must go. And go they did.
So I set forth and spent a whole 10 minutes staring out my kitchen window popping the skins off the beans, which wasn’t that tedious at all. And it makes all the difference. Do not skip this step….I’m warning you now. The skins need to go in order for your food processor to do it’s miracle work and whip those beans into an ultra velvety, ethereally smooth texture.
The rest of the recipe is a piece of cake….well, not cake…. because we’re making hummus here. Just a few more ingredients to a healthy treat….and then you can eat cake.
Be sure to process the beans until they become a crumbly consistency and then add the other ingredients. Resist the urge to throw everything into the pot all at once….even though that’s what you see in the photo.
If your hummus still isn’t silky smooth you can add some of the reserved water from the beans and drizzle in some olive oil. I shared the whole process over on my Instagram stories last week….be sure to follow along for more cooking tips and tricks!
What To Serve It With
The hummus is great on its own as a dip but I’ve also used it as a sandwich spread and as a thickener for soups and stews. You could also serve it with these crazy, incredible Spicy Cumin-Dusted Tortilla Chips. Or just use the usual Homemade Tortilla Chips because we’re all making our own chips at home now….are we not? Oh man, are they addicting. In the meantime, I’m working on that pita recipe…..I’m determined to make oven-fresh pita that will wow and astonish you. :-).
More Easy Healthy Dip Recipes
And then you can use your Homemade Hummus to make this 7 Layer Mexican Hummus Dip because it’s seriously amaze-balls. Like my hubs and I ate it for dinner one night with a big pile of those chips I speak of above. AMAZE-BALLS. And….if you decide to share your amazing Homemade Hummus at a party, it goes exponentially well alongside this Homemade Tzatziki Sauce!
Craving something sweet? This easy Fruit Dip is a fan favorite!
Get the Recipe: Easy Homemade Hummus
- 1 15.5 ounce can of garbanzo beans, chickpeas, drained (reserve water) and rinsed
- 1 garlic clove, roughly chopped
- 1/4 cup tahini paste
- juice of 1 large lemon
- 3 tablespoons olive oil, plus more for drizzling
- kosher salt
- food processor
- Drain the beans through a wire mesh sieve and reserve the water from the can. Set the water aside and peel (or pop) the beans from their skins by squeezing them between your thumb and index finger.
- Add the beans to the bowl of a food processor and process until they are crumbly. Add the garlic, tahini, lemon and reserved water.
- Process the ingredients until they start to become smooth and then slowly drizzle two tablespoons olive oil while the processor is still running.
- Continue to mix until the hummus is smooth and creamy. If necessary, add the remaining tablespoon of olive oil to achieve the correct consistency.
- Transfer to a bowl or container and drizzle with olive oil.
8 Comments on “Easy Homemade Hummus”
OMG, once I discovered the same thing after months of research I was delighted to find the perfect consistency as well! Now I never buy store-made hummus. Homemade only for me! Plus I love making different versions. I have added mine below if you ever want to try them out.
And I have an everything hummus coming up this week!
Thanks for sharing your recipes! I’m sure my readers will love them.
Bean skins are my no.1 pet peeve! I religiously pop off chickpea skins, pea skins, and what not. Thought I was the only weird one. Haha
Nope! And I find the process strangely therapeutic. 🙂
What is the reason for saving the drained liquid from the beans? Thanks
Hi Donna, I add some of it back to the hummus to help it come together in a smooth consistency. Let me know if you have additional questions. Thanks!
About how many ounces of hummus does this produce? 16ish?
Hi Cait! Yes, it’s about 2 cups (16 ounces). Thanks!