This creamy homemade hummus appetizer is so much better than store-bought hummus! It’s flavorful, super creamy, and a perfect pairing with pita chips or crudité! This can be served year-round at your next dinner party.
This hummus recipe is always a hit among my friends and family, who declare it “the best hummus ever.” Whenever there’s a gathering or potluck, I never fail to bring this homemade hummus because it always disappears quickly! The texture is creamy and smooth, and the flavors of lemon, ginger, and cumin shine through.
One of the reasons why I love making my hummus is because it’s so much better than store-bought versions. You can control the ingredients and adjust them to your taste, but the freshness makes all the difference. Making your own hummus is simple and requires little time or effort.
This hummus is a great addition to my Greek Mezze Platter or Holiday Crudité Platter.
This hummus is perfect as a dip for pita bread, fresh veggies such as snap peas, sliced bell pepper, grape tomatoes, or sliced cucumbers, or as the perfect spread for a hummus crostini appetizer. It’s versatile, flavorful, and always a crowd-pleaser. I love to serve it as a dip in mini crudité boats. It’s perfect for entertaining!
Shopping List and Ingredient Notes
Chickpeas: Also known as garbanzo beans. The base of the hummus adds protein and a creamy texture.
Tahini: Made from sesame seeds, this adds a rich, nutty flavor to the hummus.
Olive oil: Adds a smooth and silky texture to the hummus while adding healthy fats.
Lemon juice: Gives the hummus a bright and tangy flavor.
Lemon zest: Adds an extra punch of lemon flavor and aroma.
Ginger: Adds a subtle spicy kick to balance the other hummus flavors.
Cumin: Another spice that adds depth and warmth to the hummus.
Garlic clove: Adds a savory and slightly pungent flavor to the hummus.
Salt: Enhances all the other flavors and balances out the sweetness from the chickpeas.
Tips for Making This Hummus Appetizer
- A high-powered blender like a Vitamix is the best way to achieve a creamy hummus texture. I have tried this in a food processor, and it doesn’t produce a creamy texture.
- The tamper will also be your best friend while making this recipe! Use it to move the thick hummus around in the blender. Blend for about 10 minutes, taking breaks if your blender needs them.
- Adjust the amount of lemon juice and chickpea liquid to get your desired texture.
- Don’t be afraid to experiment with different ingredients and flavors! You can add herbs like basil or cilantro or even incorporate different types of beans, such as black beans or edamame, for a unique twist on traditional hummus.
Recipe Variations
- Roasted Red Pepper Hummus: Add roasted red peppers to your blender or food processor and blend with the other ingredients. This will give your hummus a lovely reddish-orange color and a slightly sweet and smoky flavor.
- Jalapeño Hummus: Add half a jalapeno, remove the seeds, and blend it up for some spice!
- Feta Hummus: Add crumbled feta cheese to the blended hummus for a delicious twist on the classic recipe. The tanginess of the feta pairs perfectly with the creamy spinach.
- Avocado Cilantro Hummus: For a fresh and vibrant hummus, blend in avocado, cilantro, and lime juice along with the other ingredients. This variation is perfect for summer gatherings or as a topping for tacos.
- Beet Hummus: Roasted beets give hummus a beautiful pink color and a slightly earthy and sweet flavor. It’s a great way to sneak some extra veggies into your diet.
How to Store Hummus
To store homemade hummus, transfer it to an airtight container and refrigerate for up to 5 days. It’s important to cover it as it does develop a crust when sitting. Before serving, stir it well and add a drizzle of olive oil if needed to restore its creamy texture.
More Appetizers You’ll Love
- Ham and Cheese Sliders
- Creamy Goat Cheese Dip
- Easy Caviar Platter
- Whipped Ricotta Cheese Dip
- Yogurt Tahini Dip
Let me know if you make these cute hummus crudité boats by leaving a comment below!
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Homemade Hummus Appetizer Recipe
Ingredients
- 30 ounces chickpeas , two 15 ounce cans
- 1 cup tahini
- 1/2 cup olive oil
- 8 tbsp lemon juice, fresh
- 2 tbsp grated lemon zest
- 2 tbsp ground ginger
- 2 tsp ground cumin
- 1 large garlic clove
- 2 tsp salt
Instructions
- Drain and rinse the two cans of chickpeas, reserving the liquid for later use.
- In a high-powered blender or food processor, combine the chickpeas, reserved liquid, tahini, olive oil, lemon juice and zest, ginger, cumin, garlic clove, salt.
- Blend starting on low and slowly moving to high speed for about 10 minutes until smooth and creamy, adding more liquid if needed to achieve desired consistency.
- Serve with any fresh sliced vegetables you love!
