How to Make Homemade Hummus with Authentic Middle Eastern Spices

If you’ve only had hummus from the store, buckle up. Real hummus—creamy, earthy, garlicky, with a hit of spice—is ridiculously easy to make and miles better than the tub you grabbed at the supermarket.

Here's how I do it, Spice Souk style:

The Basics

• 1 can chickpeas (or cook your own if you’re fancy)

• 1 big spoonful tahini

• 1–2 cloves garlic

• Juice of 1 lemon

• Salt to taste

• A splash of cold water or chickpea liquid (for creaminess)

Toss it all in a food processor and blend till silky. Add more water if it’s too thick.

Now for the Flavor Bomb

Here’s where hummus goes from “meh” to “WOAH.”
→ Add ½ tsp cumin for warmth
→ A pinch of paprika or Aleppo pepper for a soft, smoky kick
→ A tiny sprinkle of sumac if you want that tangy edge
→ Optional: blend in roasted garlic or roasted red pepper for bonus depth

Toppings Matter

• Drizzle with good olive oil

• Dust with more cumin or paprika

• Sprinkle za’atar or sesame seeds

• Finish with a couple warm chickpeas or chopped parsley if you’re feeling extra

Serve with warm pita, veggies, or just a spoon (no judgment).