Best Homemade Hummus Recipe

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!

The perfect meal includes a large platter of falafel with homemade pita bread and tahini sauce, with a side of tabouli and some delicious homemade hummus. Sounds like a Mediterranean foodie heaven, right? 

I’m going to show you how to make the best ever hummus at home. Creamy, velvety and smooth hummus made with simple ingredients is so comforting and satisfying. 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!

Jump to:

• What is hummus?
• Ingredients
• Canned chickpeas vs cooking from scratch
• Instructions
• The texture and consistency
• Serving suggestion 
• Leftovers
• Can I freeze hummus? 
• Notes and tips
• Step-by-Step Recipe

What is hummus?

One of the basics of Middle Eastern cuisine, hummus is a simple dish made with chickpeas, tahini, olive oil, lemon and spices. It’s a common addition to an appetizer spread or as a side with many dishes. These days there are different variations such harissa hummus, roasted garlic and red pepper hummus which I will share recipes for soon.

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.

Ingredients

Chickpeas

Chickpeas, also known as garbanzo beans, are the most important ingredient when it comes to making hummus. Many recipes call for canned chickpeas, however, I prefer cooking chickpeas from scratch for the perfect hummus.

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. 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 hummus 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 much creamier texture, it’s quite time consuming and involves a lot of hands-on preparation. 

2- Cook 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 hummus. 

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 three to four 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.

I also opted for some roasted chickpeas, but this is completely optional. You can also top this homemade hummus with some freshly chopped parsley or cilantro. 

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 and authentic dolma. 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 hummus 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 and chicken shawarma as a spread or side dish.  

Leftovers

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. 

Can I freeze hummus? 

Yes. Once the hummus is ready, 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. 

Notes and tips

• While making hummus with dry beans gives you the creamiest hummus, it’s also possible to make hummus with canned beans. The directions are exactly the same, simply skip the cooking part. 
• If you’re looking for a quick spicy hummus recipe, check out harissa hummus recipe. 
• Once the hummus 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.  

Step-by-Step Recipe