This is the ultimate homemade hummus recipe. It’s smooth and creamy with a bright flavor, and pairs perfectly with bread! Follow along for tip and tricks, a video tutorial and complete details!
Sometimes, the perfect meal includes a large platter of falafel with homemade pita bread, Lebanese garlic sauce and tahini sauce, with a side of tabouli and some delicious homemade hummus. Sounds like a foodie heaven, right?
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What is hummus?
One of the basics of Middle Eastern cuisine, hummus (literally meaning "chickpeas") is a common addition to an appetizer spread or as a side with many dishes. These days there are different variations and flavors of this creamy chickpea dip such as harissa, roasted garlic, red pepper. You should check out our loaded hummus, it's so good!
Hummus is a staple at any Middle Eastern table. Usually paired with pita and other dips such as labneh or baba ganoush, this classic chickpea dip is everyone's favorite.
I’m going to show you how to make the best ever hummus at home that's creamy, velvety and smooth made with simple ingredients. And, making it from scratch is much easier than you think. Make sure to read through for a complete tutorial, notes and tips and a how-to video!
Ingredients
Chickpeas: Also known as garbanzo beans, these are the most important part of this recipe. Many recipes call for canned chickpeas, however, I prefer cooking chickpeas from scratch for the perfect hummus. If using canned chickpeas, drain them and boil them for 20 minutes.
Tahini: Having a jar of good quality tahini at home is probably one of the basics of Mediterranean and Middle Eastern cooking.
Olive oil: Some extra virgin olive oil would add such earthiness and great flavor to hummus. Read more about how to choose the right olive oil as it is one of the most important ingredients in Mediterranean diet.
Lemon juice: The juice of half a lemon (or even a full one) gives this dish such great brightness and freshness. It’s best to use fresh lemon juice, but if bottled is what you have at hand now, it’s absolutely fine.
Garlic: You only need a few cloves of garlic for this recipe so it adds a subtle flavor. You can also leave it out if you’re not a fan but I wouldn’t. The combination of lemon, garlic and olive oil is amazing!
Canned chickpeas vs cooking from scratch
There are two different approaches to making hummus:
1- Using canned chickpeas
A convenient and quick way to make this dip at home. Using canned chickpeas makes the process simpler and quicker. If you're in a pinch, boil canned chickpeas in some water for about 20 minutes. This will make them more tender and will result in a creamier hummus.
Some suggest peeling the chickpeas before blending them. I've tried this method and while this approach definitely yields a creamier texture, it’s quite time consuming and involves a lot of hands-on preparation.
2- Cooking chickpeas from scratch
This method undoubtedly results in the creamiest hummus you’ve ever tasted and requires minimal hands-on time. Chickpeas are soaked in water overnight and then cooked with water and baking soda. The peels float on the surface and you can easily discard them before draining the water. The chickpeas will be exceptionally soft and tender, giving you the smoothest vegan chickpea dip.
Instructions
Soak the chickpeas
Fill a large bowl with cold water. Measure one cup of dry chickpeas and add them to the water. Cover and soak for 12 hours or overnight. Make sure your bowl is large enough since the chickpeas will increase in size when soaked.
Cook the chickpeas
Fill a pot with water and place it on high heat. Once the water comes to a boil, add 1 teaspoon baking soda and the chickpeas. Cook for about 30 minute until the chickpeas are fully cooked and soft. Most of the skins will start floating on the surface, discard them as they come up. Rinse the chickpeas and set them aside to cool.
Make the hummus
In the bowl of a food processor, place the chickpeas, garlic and tahini. Blend until the chickpeas are coarse, which should take about a minute. Then add some water, salt and lemon juice. Blend until smooth and creamy, about 5 minutes.
Finishing touches
When your hummus is ready, transfer it to a bowl and swirls a spoon on top to make a shallow well. Drizzle with a generous amount of olive oil and top with some sumac and Aleppo pepper if desired.
Pro tip: If you like your hummus to be smoother and thinner, add more water one tablespoon at a time and blend again.
The texture and consistency
The perfect hummus should be smooth and spreadable. It shouldn’t be runny and you should be able to leave a mark on it by moving your spoon in swirls.
To get to that consistency, 3 tablespoons of water should be enough. But once it’s ready, taste and try it to make sure it has enough salt and lemon juice and check that the consistency is what you’re looking for.
Serving suggestion
A bowl of homemade hummus is a great addition to a mezze platter alongside some baba ganoush, muhammara, labneh, roasted vegetables and authentic dolma and other appetizers. Serve with some homemade pita chips, or fresh veggies such as cucumbers, cauliflower, carrots and celery.
In addition to being a wonderful mezze and snack, hummus can be used as a spread for sandwiches. Simply spread some on a piece of bread such as lavash and then top it with your favorite veggies and protein such as zaatar chicken or garlic chicken for a delicious, healthy sandwich.
Did I tell you you can also use it on pizza? Simply spread it on this Mediterranean pizza before adding the toppings!
It also goes very well with many Middle Eastern and Mediterranean dishes such as shish tawook, beef shish kabob and chicken shawarma as a spread or side dish.
Frequently asked questions
Hummus keeps well in the fridge for about a week if stored in an airtight container. Give it a nice stir and top with some olive oil to give it a fresh flavor right before serving.
Yes. Transfer it to an airtight container or a freezer bag and seal. Freeze for up to 3 months. To thaw and serve, place the frozen hummus container in the fridge overnight to thaw (it might take up to a day). And, right before serving, stir it very well and top with some extra virgin olive oil and sumac.
While the chickpeas are still blending, slowly add some water, one tablespoon at a time to get the desired consistency.
As I mentioned above, when using canned chickpeas, peeling them would give you creamier hummus, but it's also very time consuming. You can simply boil the chickpeas for 30 minutes and skip peeling.
Notes and tips
- While dry beans give you the creamiest dip, it’s also possible to make hummus with canned beans. The directions are exactly the same, simply skip the cooking part.
- Once the dip is ready, cover it and let it sit in the fridge for an hour or so for the flavors to get together.
- Hummus is a healthy vegan snack that’s packed with protein. You can make a batch and enjoy it through the week.
More dip Recipes
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Step-by-Step Recipe
Best Homemade Hummus Recipe
Ingredients
- 1 cup dry chickpeas
- 1 teaspoon baking soda
- 2 cloves garlic
- ⅓ cup tahini
- 3 tablespoon cold water
- ½ teaspoon salt
- 2 tablespoon lemon juice
- 2 tablespoon olive oil extra virgin
Instructions
- Place the chickpeas in a large bowl and fill the bowl with cold water. Let it soak at room temperature for 12 hours or overnight.
- Fill a pot with water and place it over high heat. Cover and bring the water to boil.
- Drain the chickpeas and add them to the boiling water with 1 teaspoon baking soda.
- Boil for about 30 minutes until the chickpeas are cooked and soft. The skin will start floating on the surface as it cooks. Discard the skins as they float.
- Drain the chickpeas and let them cool.
- Once the chickpeas are cool, place them in the bowl of a food processor with garlic and tahini. Blend for about one minute until chickpeas are coarse.
- Add in the water, salt and lemon juice. Blend until completely smooth and creamy. This would take about four minutes of blending.
- Transfer the hummus to a serving bowl and spread it using a spoon. Drizzle generously with extra virgin olive oil and top with Aleppo pepper and sumac if desired.
Video
Notes
- Hummus should be smooth and creamy but not runny. Once the blending is done, check it and add one more tablespoon of cold water if needed.
- While using dry beans gives you the creamiest hummus, it’s also possible to make it with canned beans. The directions are exactly the same, simply boil the canned chickpeas in water for 20 minutes.
- If you’re looking for a quick spicy hummus recipe, check out our harissa hummus recipe.
- It's best to cover and let this dip chill in the fridge for at least one hour before serving.
- Freezing instructions: Transfer the hummus to a freezer bag or container and freeze for up to 3 months. To use, thaw in the fridge overnight and transfer to a bowl, stir well and add a splash of extra virgin olive oil for fresh flavor. Serve with pita.
Natalie
Looks delicious and so creamy. I will give your recipe a try. We all love hummus in our family.
Beth
This looks amazing! I loved your suggestion of pairing this with your garlic chicken!! Delish!
Billise Akins
I can't wait to make this!! I'm going to soak my beans for the best results. Buying those little tubs at the market is okay in a pinch but this is a game changer! Being able to freeze it will make it easier as well. Thank you for sharing!!
Shadi HasanzadeNemati
It's so delicious!
Michelle
You're right! This is the best! And surprisingly easy to make too!
veenaazmanov
Delicious and creamy and perfect for any meal. Easy recipe and Homemade is the best.
Angela
Made this hummus last night and everyone gobbled it up! Love the instructions for making with dried chickpeas. Definitely a keeper!
Melinda Fewless
This totally cured my hummus craving!! So good!!
Edith
If I'm cooking the peas (unsoaked) in my instant pot should I still incl. the baking soda? Thank you.
Shadi HasanzadeNemati
Hi Edith, yes, adding baking soda helps with the chickpea skin coming to the surface.
Rene
I follow you on instagram and was inspired to make this after seeing your post the other day. This was the first time I have made hummus from dried chickpeas and I have to say that it was definitely worth the extra effort. So amazing!
Thank you for all your work! Your recipes are always so good!
Shadi HasanzadeNemati
Thank you Rene! So glad to hear that! Yes, hummus from dried chickpeas is definitely better!
Paul
Another way to skin chickpeas: https://www.cooksillustrated.com/how_tos/6634-for-creamier-hummus-skin-your-chickpeas