Thick and creamy, this Mediterranean Hummus recipe is loaded with flavor and ideal to eat with your favorite dippers like fresh veggies and your favorite crackers or pita bread. A staple in the Middle East, hummus is a healthy, versatile dip that comes together in just minutes with just a few basic ingredients.

overhead shot of hummus surrounded by veggies.

Mediterranean Chickpea Hummus

This easy hummus recipe is perfect for this Veggie Burger With Hummus and Spinach or on this Vegetarian Mediterranean Wrap. Way better than store-bought hummus, you’ll be surprised at how much tastier homemade hummus is and less expensive too.  

Having ready-to-eat food in the fridge is always a big win. Nothing is worse than opening up the fridge only to start taking stock of what you’ve got on hand and how long it will take to prepare something. The stuff of nightmares when you want something quick and easy!

Having a container of homemade hummus on hand means you’ve got a healthy protein to use as a dip, appetizer, sandwich spread, or even as the base of a main meal!

closeup shot of bowl of hummus.

Why you’ll love Mediterranean Hummus Recipe

Universal Appeal – Everyone loves hummus! Its simple flavor makes it the perfect crowd-pleasing dip or spread. 

Perfect Texture – Removing the skins from the chickpeas means this hummus has the ideal smooth and silky texture. 

Versatile – One of the healthiest snacks that can be served with baby carrots, red peppers, and pita chips, as a spread in a sandwich or wrap and alongside your favorite grilled meats.

Adaptable – Easily modified to suit your taste preference, hummus is like a blank slate; use roasted garlic instead of fresh garlic, add dried or fresh herbs, sprinkle with some feta cheese, or stir in some chopped red onions. The options are endless!

Equipment you’ll need

Ingredients

Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.

  • Chickpeas – Use canned chickpeas, also known as garbanzo beans, that are drained, rinsed, and peeled. Peeling is recommended for a smoother texture though it is not necessary. 
  • TahiniTahini, also known as sesame paste gives the hummus another layer of rich flavor. 
  • Warm Water Just use simple warm tap water. This will help to thin out the Mediterranean hummus.
  • Olive OilExtra virgin olive oil is best but any kind will work. 
  • Lemon – You’ll need the juice of one medium-sized lemon. Plus more to taste. Fresh lemon juice tastes best but bottled juice is an option. 
  • Garlic – Fresh garlic, minced, is best but jarred will work as a backup. 
  • SaltA touch of salt to enhance the flavor. 
  • Smoked CuminSmoked cumin adds a unique flavor. Regular cumin will work if you don’t have any smoked cumin on hand. 
  • Ground Pepper or Sumac – Add a touch of freshly ground pepper or sumac to taste.
overhead shot of labeled ingredients laid out to make hummus.

How to make Mediterranean Hummus

This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

  1. Step 1: Add chickpeas, tahini, warm water, olive oil, and juice of 1 lemon to a food processor and blend until smooth and creamy. You can add a bit more water to get the desired consistency.
overhead shot of chickpeas in a food processor.
  1. Step 2:  To the mixture, add garlic, salt, cumin, and pepper to taste. Continue to process until combined. Season to taste and add more lemon juice if you like a stronger lemon flavor.
  2. Step 3: Transfer the hummus to an airtight container. Refrigerate until ready to use.
  3. Step 4: Once you’re ready to serve it, drizzle the top with olive oil and sprinkle with paprika or sumac. Garnish with a touch of fresh parsley for added color and flavor. 
overhead shot of hummus in a food processor.

What to serve with Mediterranean Hummus

Hummus is a great addition to any mezze platter or appetizer board. It fits right in with things like olives, cheeses, and breads. Other than fresh veggies and crackers, some of our favorite ways to scoop up hummus is with bread.

Try it with some of the following:

Tips & Suggestions

  • If you don’t have a food processor, a blender will do the job.
  • I use the juice of up to 3 lemons, but I suggest starting with 1 and adjust to your liking. 
  • To peel cooked chickpeas, pour them into a bowl of hot water and let soak for a few minutes with a teaspoon of baking soda. Drain them into a colander and run water over them, rubbing with your hands to remove the skins. Drain well before starting the recipe. 
  • If you don’t have any tahini on hand you can make it without or substitute it with your favorite nut butter like almond or cashew butter. The flavor will be slightly different and it will no longer be considered an authentic hummus recipe.

How to reheat and store Mediterranean Hummus

How to store leftovers

Keep leftovers in an airtight container.

How long will homemade hummus last in the fridge?

It’ll keep fresh for up to 5 days in the fridge.

Can I freeze Mediterranean hummus?

Yes, leftovers can be stored in the freezer for up to 3 months though the texture may be slightly different once thawed. Make sure to leave some space at the top of the container as the hummus will expand when it freezes.

How to re-serve the best hummus recipe

Hummus may get thicker as it sits so if you prefer a thinner hummus give it a little drizzle of water or olive oil to thin it out before serving.

bowl of hummus with a piece of pita bread.

FAQs

What is Mediterranean Hummus made of?

Mediterranean hummus is made with chickpeas, olive oil, garlic, lemon juice, water, and a few seasonings. There are plenty of versions that stem from hummus, but this is the original!

Can I eat hummus on a Mediterranean diet?

Yes, absolutely! Hummus is a staple of the Mediterranean diet. It’s made with fresh, wholesome, and healthy ingredients. It’s gluten-free and high in protein and fiber.

Can I use dried chickpeas instead of canned to make hummus?

Yes, if you’d like to use dried chickpeas you’ll need to soak them overnight and then boil them until they are soft.

Need more dip recipes? Try these:

Garlic Herb Dip

Slow Cooker Sausage Herb Dip

Creamy Salsa Dip

Easy Taco Dip Recipe

Easy Crockpot Reuben Dip

Click here for my entire collection of dip recipes.

hand dipping pita bread into a bowl of hummus.
overhead shot of hummus surrounded by veggies.
5 from 2 votes

Mediterranean Hummus Recipe

Servings: 8 servings
Prep Time: 10 minutes
Total Time: 10 minutes
Thick and creamy, this Mediterranean Hummus recipe is loaded with flavor and ideal to eat with your favorite dippers like fresh veggies and your favorite crackers or pita bread. A staple in the Middle East, hummus is a healthy, versatile dip that comes together in just minutes with just a few basic ingredients. | www.persnicketyplates.com

Ingredients
 

  • 3 cups canned chickpeas drained, rinsed, and peeled
  • ¼ cup tahini sesame paste
  • 2 Tablespoons warm water
  • 5 Tablespoons olive oil
  • 1 medium lemon juiced, plus more to taste
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1 teaspoon ground smoked cumin
  • freshly ground pepper or sumac to taste

Instructions

  • Combine chickpeas, tahini, warm water, olive oil, and juice of 1 lemon in the bowl of a food processor fitted with a steel blade. Process until smooth and creamy. Thin with additional water to get the desired consistency.
  • Add garlic, salt, cumin, and pepper to taste, and process to blend. Taste and correct seasoning if necessary. Add more lemon juice to taste.
  • Scrape into storage container and refrigerate until ready to use.
  • Drizzle with olive oil and sprinkle with paprika or sumac before serving.

Notes

  • We love lemon so I use the juice of up to 3 lemons. Start with 1 and adjust to your liking. 
  • Use canned chickpeas that are drained and rinsed.
  • To peel cooked chickpeas, pour them into a bowl of hot water and let soak for a few minutes with a teaspoon of baking soda. Drain them into a colander and run water over them, rubbing with your hands to remove the skins. Drain well before starting the recipe. 

Nutrition

Serving: 1g | Calories: 181kcal | Carbohydrates: 11g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 465mg | Potassium: 145mg | Fiber: 3g | Sugar: 0.3g | Vitamin A: 17IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Did you make this recipe?

Tag me on Instagram @melissa_pplates so I can see!

p.s. This is my 200th post!! Thanks for reading!

Originally published November 12, 2012

Homemade Hummus is so much better than store bought! And so easy to make | Persnickety Plates
Homemade Hummus is so much better than store bought! And so easy to make | Persnickety Plates


5 from 2 votes (1 rating without comment)

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4 Comments

  1. I love your blog! Okay…this looks so good. I am going to the grocery store today and I think I am going to buy some of those chips! I used to love them at college!

  2. 5 stars
    Your hummus recipe is almost the same as one i use, except for the smoked cumin. I’ve not used that. In fact, I’ve never seen any SMOKED cumin in the stores I shop in. Where do you purchase it?
    Bob T