The Best Homemade Hoummus

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Hoummus or Hummus? Whichever way you spell it – the taste will be the same – creamy, garlicky goodness. I’ve experimented with several recipes and found this one the easiest to create. I use canned chickpeas for this recipe, but I recommend cooking them beforehand. Cooking softens the chickpeas and makes the skins easier to take off. I’ve read that adding baking soda helps break them down into a more mushy texture, but it’s up to you. I haven’t added baking soda to this recipe, and the result was still delicious.

overhead shot of ingredients for hoummus dip
Hoummus ingredients

I also prefer a more textured rustic hoummus. If you like a smoother consistency, add more cold water during blending.

bowl of hoummus with pomegranate on top
Take Your Hoummus to the next level with a sprinkling of pomegranate seeds

This dip is excellent for everyday snacks or lunches and an appetiser to impress your guests at your next party. I’ve zhuzhed this one by adding fresh pomegranate seeds and mint leaves. You could also add black sesame seeds, dukkah, or za’atar to the top.

toasted flatbread on a baking tray
Toasted flatbread

Serve with homemade toasted Lebanese bread, and watch the hoummus disappear. Seriously this is such a simple but elegant-looking dip, and trust me, once you made this, you’ll need store-bought again.

bowl of red pomegranate seeds
bowl of spiced chickpeas

Add some juicy pomegranates & a bowl of spicy toasted chickpeas to take your Hoummus to the next level!

bowl of hoummos with pomegranate seeds on top

Hoummus with Pomegranates

Check out this easy-to-make, but impressive homemade hoummus. It's creamy, delicious & totally moreish! It should last in the fridge for 4-5 days, but ours goes a lot quicker than that!
Prep Time 10 mins
Cook Time 30 mins
Course Appetizer


  • 1 can chickpeas drained & rinsed
  • 1 lemon juiced
  • 1/2 cup tahini
  • 1 garlic clove smashed
  • 1/2 tsp ground cumin
  • 1 tbsp extra virgin olive oil
  • 2-4 tbsp iced cold water
  • Salt & pepper to season
  • Pomegranate seeds to top
  • Black sesame seeds to top (optional)


  • Step 1
    Place the drained chickpeas in a medium saucepan. Cover with water approx 2 inches above chickpeas. Bring to boil, reduce heat slightly and keep on a rolling boil for about 20-25 minutes or until soft. Strain and rinse under cold water.
  • Step 2
    Place the chickpeas, tahini, olive oil, lemon juice, smashed garlic, cumin & salt in a food processor or high-speed blender. Blend to your desired consistency.
  • Step 3
    Place in a serving dish & top with pomegranate seeds and black sesame seeds, and serve with toasted pita bread. Enjoy!

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