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This easy homemade hummus recipe is ULTRA smooth, creamy, and made with only 7 simple ingredients. I am sharing my top tips plus options for using dried or canned chickpeas, so you can make the BEST homemade hummus any day of the week.
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This has been my “go to recipe” for Hummus. Have made it several times now and it’s always delicious. Guests love it when I serve as a starter for dinner. Thank you, Jessica! – Ranee
The Best Hummus Recipe
Hummus is a popular Middle Eastern dip made by blending chickpeas with tahini (sesame paste), fresh lemon juice, garlic, and olive oil. When it’s done right, hummus should be lusciously smooth, light, and fluffy with a perfect balance of flavors.
Today, I’m sharing how to make my favorite perfectly balanced recipe for traditional homemade hummus. Sure, grocery store hummus is convenient, but once you taste the difference of this ultra-creamy homemade hummus, you’ll never go back to store-bought hummus again. I’ve been making this easy recipe for at least a decade and I refuse to make anything else. The difference is that life-changing.
To make it, you need just seven super simple pantry ingredients: cooked chickpeas, tahini (sesame paste), lemon juice, garlic, ground cumin, olive oil, and salt. Once you learn how to make this classic hummus, you can use it to make an assortment of flavors, too, including my bright pink beet hummus to delicious roasted red pepper hummus.
How to Make the Best Hummus
It is actually incredibly easy to make homemade hummus. The quality of your tahini and how soft your chickpeas are will make the biggest difference, as well as how long it’s blended.
1. Start with mushy chickpeas
Great hummus starts with properly softened chickpeas, AKA garbanzo beans. You can use canned chickpeas or chickpeas cooked from scratch either on the stovetop or Instant pot.
To cook super soft and tender chickpeas – Cover the chickpeas with plenty of water and stir in 1 teaspoon baking soda per 1 cup of dried chickpeas. Bring to a boil, remove from heat, cover, and let them soak for 1 hour, then drain and rinse well. Return the chickpeas to the pot, cover with fresh water and another 1/2 teaspoon baking soda. Simmer for 45 to 60 minutes (or until very soft and easily squished), then drain and rinse.
You can also make Instant Pot chickpeas in less than 1 hour (no soaking required) or use canned chickpeas. In both cases (but especially for canned chickpeas), I recommend simmering them with a little baking soda before blending.
To soften canned chickpeas – Drain and simmer the chickpeas in water with 1/2 a teaspoon of baking soda until they are super soft (like, practically falling apart). The baking soda raises the pH of the water which helps break them down even further. This only adds an extra 20 minutes or so to the recipe, and makes a huge difference!
2. Choose a High-Quality, delicious Tahini
You guys, this is SO important. I have ruined several batches of hummus because the tahini was, well, crap. When it comes to hummus, tahini has two jobs: it adds a nutty, sesame flavor and it promotes its creamy, whipped texture. Look for tahini that is smooth, pourable, and lightly nutty, not thick, dry, or bitter. Ideally, the ingredient list is just sesame seeds (salt is fine too). I do not recommend making hummus without it.
My favorite brands include Seed + Mill Organic Tahini and Soom Organic Tahini (Amazon). Trader Joe’s tahini is another great choice. You can also make my homemade tahini recipe (but since it contains olive oil, reduce any added oil by about half).
Finally, use enough tahini! This recipe calls for at least 3/4 cup of tahini, plus more to taste. And should you find yourself with leftover tahini, use to make my all-time favorite baba ganoush recipe.
3. Blend in the right order
The order that the ingredients are added and blended matters. It controls how well the tahini emulsifies and how smooth the chickpeas break down. When you build a creamy “base” first, you hummus will turn out lighter, silkier, and less grainy.
- Tahini + lemon juice first – I suggest blending the tahini and fresh lemon juice first, until it’s thick and creamy. This “whips” the tahini, making it lighter and fluffier, and kickstarts emulsification, which makes the hummus taste richer and feel smoother.
- Garlic, cumin, and salt next – This breaks down and evenly distributes the garlic, and helps the flavors mellow.
- Chickpeas, in batches – Add the chickpeas gradually and blend well between additions. Adding them slowly gives the blades time to fully break them down instead of pushing a big, chunky mass around the bowl.
Warm chickpeas blend better – If possible, add chickpeas that are still warm from cooking or additional simmering. Warm chickpeas break down faster, easier, and result in a creamier hummus.
- Finish with ice cold water (or ice cubes) and olive oil – With the machine running, drizzle in ice cold water 1 tablespoon at a time (or one small ice cube) until the hummus turns pale, fluffy, and ultra creamy. And while olive oil isn’t absolutely necessary, I always like to add a couple tablespoons for extra richness.
4. Blend, Blend, Blend
Most hummus problems come down to one thing: it is not blended long enough. A longer blend time breaks the chickpeas down fully and helps the tahini emulsify, which is what gives hummus that smooth, whipped, restaurant style texture. Once everything is in, blend longer than you think you need, sometimes as long as 4-5 minutes!
In addition to blending long enough, you’ll get the best results using a high-speed blender or food processor. You can’t go wrong with a Vitamix or Blendtec blender, or this more affordable Ninja Professional blender.
5. Ice-cold water (or ice cubes)
Ice cold water is one of the simplest ways to make hummus lighter and creamier. It helps the tahini emulsify and whip together, creating a smoother texture that feels airy instead of heavy.
Tip: Start with 2 to 4 tablespoons of ice cold water (or 2-3 ice cubes), then add more only if needed. The hummus will shift from thick and slightly dull to glossy, lighter in color, and noticeably creamier.
Step-By-Step Instructions
- Blend the tahini + lemon juice until thick and creamy, then scrape down the bowl.
- Add the garlic, cumin, and salt and blend again.
- Add the chickpeas in 1-2 batches, and blend until smooth, scraping down the sides and bottom of the bowl as needed.
- With the machine running, stream in 1-2 tablespoons of olive oil followed by ice cold water 1 tablespoon at a time until pale, smooth, and creamy.
- Taste, adjust the salt, lemon juice, and tahini, then serve with a drizzle of olive oil over the top.
Hummus Recipe Variations
If you’ve ever purchased hummus from the grocery store, you may have noticed the seemingly limitless flavor options. Here are some popular variations to get you started:
- Roasted red pepper hummus: Add 1/2 a cup of drained roasted red peppers plus an extra squeeze of lemon.
- Roasted garlic hummus: Blend in 4 to 6 cloves of roasted garlic for mellow, caramelized flavor.
- Spicy hummus: Add 1 to 2 teaspoons of store-bought or homemade harissa paste plus a pinch of cayenne.
Chili crisp hummus. Little Sesame Pumpkin Chili Crisp Hummus was the inspiration behind this variation. It also happens to be my favorite flavor upgrade. Since it is often sold out at my local Whole Foods, I now make my own by adding approx. 1 cup of pumpkin puree (not pumpkin pie filling) and 1 to 2 heaping scoops of Fly By Jing Sichuan Chili Crisp. It’s absolutely delicious.
- Jalapeño cilantro hummus: Add 1/2 to 1 small jalapeño (seeded) plus a handful of cilantro. For softer heat and a slightly smokier flavor, char the jalapeño under the broiler or over a gas stove flame until blistered, then steam for 5 minutes, peel (optional), remove the seeds, and blend.
- Lemon herb hummus: Add 1 to 2 tablespoons chopped fresh parsley or dill plus extra lemon zest.
- Sun-dried tomato hummus: Add 1/4 cup oil packed sun-dried tomatoes (drained) or 2 to 3 tablespoons of sun dried tomato pesto.
- Pesto hummus: Add 2 to 3 tablespoons basil pesto for a herby twist that tastes fantastic with roasted veggie wraps.
- Greek style hummus: My go-to variation when serving guests, top your hummus with finely diced cucumber, tomatoes, olives, and feta (no blending needed).
- Everything bagel hummus: Stir in 1 to 2 teaspoons everything bagel seasoning.
- Beet hummus: Blend in 1/2 to 1 cup cooked beets for color and a lightly sweet flavor.
Flavorful Hummus Garnishes
Start with a drizzle of extra virgin olive oil, then add one or two garnishes for color, texture, and extra flavor.
- Paprika or smoked paprika: For warm color and a subtle smoky flavor.
- Toasted pine nuts: Adds crunch and a buttery, nutty bite.
- Toasted sesame seeds: A simple way to boost the sesame flavor.
- Fresh herbs: Chopped parsley and dill are a couple of my favorite.
- Sumac: Bright, tangy, and beautiful on top. Highly recommended.
- Za’atar: Herbal, nutty, and perfect with a little extra olive oil.
- Aleppo pepper or red pepper flakes: Adds gentle heat.
- Chickpeas: Sprinkle a few whole chickpeas on top for texture or try crispy roasted chickpeas for extra crunch.
- Diced cucumber and tomatoes: For a fresh, Mediterranean style topping.
What to Serve with Hummus
Hummus is one of those dips that works with almost anything, from crisp vegetables to warm pita. Here are some of my favorite ways to serve it.
- Fresh vegetables: Grape tomatoes, sliced cucumber, carrot sticks, sugar snap peas (my personal fav), bell peppers, and radishes are all perfect for dipping.
- Pita chips or warm pita: Serve it with crunchy pita chips for a simple snack, or warm and fluffy homemade pita bread with mains like Greek chicken souvlaki, marinated Greek chicken, or easy chicken gyro.
- Build a mezze platter: Pair hummus with warm pita, falafel, olives, fresh veggies, and a bright salad like tabouli.
- Use it as a sandwich spread: Swap hummus for mayonnaise or mustard in sandwiches and wraps. It adds creaminess and flavor.
- Add it to avocado toast: Spread a layer of hummus under mashed avocado for extra flavor and protein (beet hummus is especially good here).
- Make a hummus bowl: Use hummus as the base for a veggie bowl with roasted eggplant, cauliflower, quinoa, greens, nuts, and dried fruit.
Frequently Asked Questions
Homemade hummus will keep for 4 to 5 days in an airtight container in the refrigerator. For the best texture, smooth the top and drizzle on a thin layer of olive oil before storing, then stir before serving.
Yes. Hummus freezes well for up to 3 months. Freeze it in a freezer safe container with a little space at the top for expansion. Thaw overnight in the refrigerator, then stir well or re-blend for a minute or two in a blender or food processor and add a small splash of cold water or lemon juice to bring back the creamy texture.
No. Peeling chickpeas is optional. It can make hummus a little smoother, but it is not required. If you want ultra smooth hummus without the extra work, focus on using very soft chickpeas (or simmer canned chickpeas with a pinch of baking soda) and blend longer, scraping down the bowl as needed.
More Favorite Dip Recipes
If you try making this easy hummus recipe, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
BEST Hummus Recipe
Equipment
Ingredients
- ¾ cup tahini
- 3 tablespoons fresh lemon juice, plus more to taste
- 1 teaspoon salt, plus more to taste
- ½ teaspoon ground cumin
- 1-2 small garlic cloves, peeled and smashed
- 1-2 tablespoons extra virgin olive oil
- 2-6 tablespoons ice cold water, or ice cubes
- 3 cups cooked chickpeas, or 2 (15-ounce) cans of chickpeas, drained and rinsed (see notes)
Instructions
- Add ¾ cup of tahini and 3 tablespoons of fresh lemon juice to a high-speed blender or food processor. Blend until thick and creamy, about 60 seconds. Scrape down the bowl.
- Add 1-2 small garlic cloves, 1 teaspoon of salt, and ½ teaspoon of cumin. Blend until the garlic is finely chopped. Scrape down again.
- Add 3 cups of cooked chickpeas and blend until smooth, about 1 to 2 minutes. Scrape down the bowl, then blend again.
- With the machine running, drizzle in 1-2 tablespoons of extra virgin olive oil. Then add ice-cold water 1 tablespoon at a time (or 1 small ice cube) and continue to blend until pale, smooth, and creamy.
- Add more salt, tahini, and/or lemon juice if needed, then blend 15 to 20 seconds more.
- Spoon into a bowl, swirl, and finish with a drizzle of olive oil and your favorite toppings.
Notes
- Please note – Season to suit your taste. You may need to add more salt, lemon juice, cumin, or tahini to get the flavor and consistency just right.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I agree with Ranee… It is my “go to recipe” for Hummus. And I hate to admit it, but I use canned garbanzo beans (*gasp*). I know you said not too, but it saves time and never disappoints.
Also, I do not have a large enough food processor so I use a combination of a blender and food processor – chopping beans as much in the food processor and then adding them to the blender. It’s not exactly convenient, but I keep making it because it is just that good!
Thank you for sharing this recipe.
I love this so much – thank you! And no judgment on canned chickpeas; they’re a huge time-saver and can be super creamy. Your blender/processor combo is clever – adding a splash of aquafaba (the can liquid) or ice water can help everything spin silky – smooth. So glad this is your go-to!
Do the skin on chickpeas have to be removed for smooth hummus
Removing the skins from chickpeas is not strictly necessary to make hummus, but it does help achieve a much smoother and creamier texture. The skins can make the hummus slightly grainy or chunky. If you’re aiming for an ultra-smooth consistency, taking the time to peel the chickpeas will definitely enhance the texture of your hummus. However, if you’re okay with a bit more rusticity or are short on time, leaving the skins on won’t significantly affect the flavor—it’ll still be delicious!
This has been my “go to recipe” for Hummus. Have made it several times now and always delicious. Guests love it when I serve as a starter for dinner
Thanks Jessica
Thank you for the delicious feedback, Ranee 😀
Make my own with dried chick peas. Lots of herbs and spices. Serve warm for breakfast. When I found that in Lebanon that’s how they eat it. With fresh pita. Both warm. With fresh garlic and olive oil served on top.
It turned out delicious! I don’t have an InstaPot, but I cooked my beans according to the package directions in a pot along with garlic powder, onion powder, cumin, bay leaf, fresh cracked pepper, and salt. We ate half and froze half.
Thank you for the 5 star review Anna, I appreciate the delicious feedback 😀
I found it tasted great with canned chickpeas, as I don’t have an Instant Pot… is it realistic to expect EVERYONE to have an instant pot?
I agree. I don’t have an InstaPot.
What to do if ,if I put too much salt in the water when cooking the beans.just made it and it is salty tasting.
If you think it’s too salty after cooking the beans, you can always lightly rinse the beans with fresh water and thoroughly dry them. Then add less salt to the food processor when blending the hummus 🙂
How many cups does it make?
4.5 to 5 cups 🙂