Monday, September 9, 2019

Best Homemade Hummus

homemade hummus

Have you ever thought about making your own hummus? 
It is really easy, and the taste surpasses anything you can buy in the store. 

There is no comparison between what you purchase in the store and a batch of hummus that you whip up in your own kitchen!

Why? Homemade hummus is much creamier, tastier, fresher and has much more flavor than any commercially prepared hummus.

Trust me, homemade hummus is a real crowd pleaser. Whenever I serve a plate of it, there are no leftovers! 

creamy homemade hummus

Provides protein and calcium 
Hummus is a plant based appetizer made with cooked chick peas and tahini. Chick peas provide protein and the tahini provides calcium. In a addition, the recipe contains freshly squeezed lemon juice and aromatic spices which add Vitamin C and lots of antioxidants. It is a delicious and healthy dip/spread that is nourishing as well as tasty.

History of my family recipe

My husband was born in Cairo Egypt, where homemade hummus is an everyday staple. He came to the United States at the age of 18; We met when he was 21. The first time I visited his home and family, his mother served homemade hummus. That was over 40 years ago. I was very intrigued with the hummus as well as all of with all of her exotic, interesting food. 

homemade hummus with roasted tomatoes

Once we were married (I was 21), my mother in law taught me to make her homemade hummus recipe. This was long before this now popular dip was barely known here in the US. 

In fact, we had to travel to a Middle Eastern market in New York City (we lived an hour and half away and had friends and family in New York) to purchase some of the ingredients such as tahini , cumin, and  Za'atar Seasoning . They just were not available in our local markets.

Of course now tahini and cumin can be found in most markets and  Za'atar Seasoning which is an optional spice in the recipe can be ordered online or can be found in the kosher section of many supermarkets.

If you have a food processor, this outstanding recipe can be made in just 10 minutes!

I'm sharing our family recipe which is not an exact science and needs to be tasted and adjusted before you serve the finished product.

Zero Points: Omit the Tahini and the oil drizzle

When I make this recipe just for me, I leave out the tahini- it cuts the calories and makes a minor change  to the taste. When I do not add the tahini and the oil drizzle, it becomes a zero point dip on Weight Watchers! It's still creamy and delicious!  Of course you can't eat the whole recipe.. but I double what I would normally eat since it's zero points..

Author: Judee


3 cups of cooked chick peas (I cooked my own from dried chick peas in the Instant Pot in 20 minutes- see how)
2 tablespoons of tahini
Juice of 1 juicy lemon + more to taste
Salt and cracked pepper to taste
1/4 cup of water or juice from the cooked chick peas
another 1/4 cup of water or chick pea water drizzled into the food processor as your are pulsing it to get a creamy consistency
olive oil
optional :  Za'atar Seasoning 


Use a 8 cup or larger food processor
Add the chick peas, tahini, lemon juice, salt, pepper, and 2 tablespoons of water or liquid from the chick peas. Pulse on and off until the mixture is completely smooth.

 Carefully remove the lid of the food processor and using a spoon scoop out enough to taste the mixture. Add another tablespoon of water, another 1/4 cup of lemon juice, and salt and pepper to taste.

 Taste and add another tablespoon of water if not creamy enough. Replace lid and pulse again until smooth and creamy, adding another tablespoon of water if needed. Taste, adjust seasonings and place on a flat plate. Use a spoon to smooth the paste in a circular motion.  Dust with paprika, cumin, and drizzle olive oil. Decorate with olives and serve with gluten free crackers, cucumber slices, or any vegetable stick.

Other family recipes from the Middle East

Bamia- Egyptian Okra Recipe
Stuffed Grape Leaves - 
Lemonade with Orange Blossom Water
Lebanese Stuffed Onions - my mother in law's father was from Lebanon
Chamid- Lemony artichoke soup

My Notes:

2. Za'atar Seasoning  a spice blend that is popular in many Middle Eastern countries. Although the blends for za'atar vary, Za'atar may be made of any of the following spices: ground thyme, oregano, marjoram, sumac, hyssop and toasted sesame seeds.  Each country has its own blend.. I frequently find Za'atar in the kosher food section of some markets or it can be purchased on Amazon

3.  If you are reading this post on any other site other than Gluten Free A-Z Blog, it has been stolen.
Please click to read it on my blog - thanks

Disclaimer: I am an affiliate for Amazon. If you click on a link on my blog that takes you to Amazon and you make a purchase, I will receive a very small compensation. This helps defray the costs of running a blog. Thanks for your support


  1. Ah, another Instant Pot recipe! I love hummus! Thanks so much for linking up at the #UnlimitedMonthlyLinkParty 4. Shared.

  2. The one and only time I tried hummus was when we were on a cruise in Dubai. I'd love to try this recipe. Thanks!

  3. I actually do make Hummus at home, so I totally get your point and can vouch for the home-made version any day. It is way superior and tastier than the store-made variety! Wonderful that you shared the recipe here. I'm sure there will be many who will find it useful.


  4. I am totally a hummus fan and eat it frequently. I haven't thought of making it without the tahini but I'll try that!

  5. Sounds very good. I would have expected to see garlic in the recipe?

  6. Phil,
    You are right about the garlic. My husband hates the taste of fresh uncooked garlic and I have gotten used to cooking without it. I should add it as an optional. thanks

  7. I have not made hummus in years...I am loving yours especially with the addition of za'atar seasoning...great idea! Have a wonderful rest of the week Judee!

    1. I have made it several times this week to serve to guest because it is so quick and easy. It was a BIG hit and everyone said it doesn't compare with store bought

  8. Yum! I'm going to try this. It sounds pretty easy.

  9. I started making hummus years ago before it became a grocery store staple. My sister-in-law's husband's family came from the Middle East, and I learned hummus, tabbouleh, etc, from them. I can't eat the store-bought hummus because it is loaded with garlic. Even if I weren't allergic to garlic, I would not like so much garlic that it completely dominates.

  10. Hi Judee, Visiting you from the #UnlimitedMonthlyLinkParty4. Love the section of this post where you discuss Za'atar. It's become one of my favorite spices to use in hummus. I use it in my bean no oil salad dressing as well to add flavor. Will pin this post and share on SM.

  11. I love Hummus and your homemade recipe looks delicious! Thanks so much for sharing your awesome post with us at Full Plate Thursday and come back to see us soon!
    Miz Helen

  12. Dropping by again to say thanks so much for linking up at the #UnlimitedMonthlyLinkParty 5. Shared.

  13. Congrats! Your post is FEATURED at the #UnlimitedMonthlyLinkParty 6.

  14. Oops, my comment didn't finish .... this is the recipe that I'll try. Thanks Judee!


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