Best Homemade Hummus Recipe

Introduction

This recipe for the best hummus delivers a creamy, smooth dip packed with bright lemon and garlic flavor. Using either canned or cooked chickpeas, it’s easy to prepare and perfect for a quick snack or party appetizer. The simple ingredients come together to create a classic Middle Eastern favorite that everyone will enjoy.

Ingredients

• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• ½ teaspoon baking soda (if you’re using canned chickpeas)
• ¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
• 1 medium-to-large clove garlic, roughly chopped
• ½ teaspoon fine sea salt, to taste
• ½ cup tahini
• 2 to 4 tablespoons ice water, more as needed
• ½ teaspoon ground cumin
• 1 tablespoon extra-virgin olive oil
• Any of the following garnishes: drizzle of olive oil or zhoug sauce, sprinkle of ground sumac or paprika, chopped fresh parsley

Instructions

1. Step 1: Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring to a boil over high heat. Boil for about 20 minutes, reducing heat as needed to prevent overflow, until the chickpeas look bloated, their skins are falling off, and they’re quite soft. Drain in a fine-mesh strainer and rinse with cool water for about 30 seconds. Set aside.
2. Step 2: In a food processor or high-powered blender, combine the lemon juice, garlic, and salt. Process until the garlic is very finely chopped, then let the mixture rest for at least 10 minutes to mellow the garlic flavor.
3. Step 3: Add the tahini to the food processor and blend until thick and creamy, scraping down the sides as needed.
4. Step 4: While running the processor, drizzle in 2 tablespoons of ice water. Scrape down the sides and blend until the mixture is ultra smooth, pale, and creamy. Add 1 to 2 more tablespoons of ice water if the tahini was extra thick.
5. Step 5: Add the cumin and the drained chickpeas to the processor. While blending, drizzle in the olive oil. Continue blending until super smooth, scraping the sides as necessary, about 2 minutes. Add more ice water by the tablespoon if needed to reach a creamy texture.
6. Step 6: Taste and adjust seasonings. Add an extra ¼ teaspoon salt for more flavor and an additional tablespoon of lemon juice for extra zing if desired.
7. Step 7: Scrape the hummus into a serving bowl and use a spoon to create swooshes on top. Garnish with olive oil, zhoug sauce, sumac, paprika, or fresh parsley as you like. Serve immediately or chill.

Tips & Variations

• For extra silky hummus, peel the chickpeas after boiling by gently squeezing each between your fingers to remove the skins.
• Use fresh lemon juice rather than bottled for a brighter, fresher flavor.
• Add roasted red peppers or sun-dried tomatoes for a flavorful twist.
• Adjust the garlic amount based on your preference; roasting the garlic first creates a milder, sweeter flavor.
• Zhoug sauce or a sprinkle of smoked paprika offers a nice spicy kick as a garnish.

Storage

Store leftover hummus in an airtight container in the refrigerator for up to 1 week. Before serving, stir well and add a drizzle of olive oil on top to keep it moist. You can enjoy it chilled or let it come to room temperature for a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas instead of cooking them?

Yes, canned chickpeas can be used. Adding baking soda and boiling them softens the skins and makes the hummus creamier. This extra step mimics the texture of freshly cooked chickpeas.

How can I make my hummus extra smooth?

To achieve an ultra-smooth hummus, boil chickpeas until very soft and remove their skins if possible. Using a food processor or a high-powered blender and adding ice water gradually also helps create a creamy, light texture.

Best Homemade Hummus Recipe

Print Recipe

★★★★★

4.6 from 146 reviews

This Best Hummus recipe offers a creamy, smooth, and flavorful Middle Eastern classic that’s perfect as a dip or spread. Made from cooked chickpeas, tahini, lemon juice, garlic, and spices, this hummus is easy to prepare, with a silky texture achieved by cooking chickpeas until soft and using ice water to blend everything to perfection. Garnish with olive oil, sumac, or fresh parsley for an authentic touch.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Vegan

Ingredients

Scale 1x2x3x

Chickpeas

• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• ½ teaspoon baking soda (if you’re using canned chickpeas)

Hummus Base

• ¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
• 1 medium-to-large clove garlic, roughly chopped
• ½ teaspoon fine sea salt, to taste
• ½ cup tahini
• 2 to 4 tablespoons ice water, more as needed
• ½ teaspoon ground cumin
• 1 tablespoon extra-virgin olive oil

Garnishes (optional)

• Drizzle of olive oil or zhoug sauce
• Sprinkle of ground sumac or paprika
• Chopped fresh parsley

Instructions

1. Cook the Chickpeas: Place the chickpeas in a medium saucepan and add the baking soda. Cover them with several inches of water and bring to a boil over high heat. Boil for about 20 minutes, reducing heat as needed to prevent overflow, until chickpeas appear bloated, their skins begin to fall off, and they become very soft. Drain using a fine-mesh strainer and rinse under cool water for about 30 seconds. Set aside.
2. Prepare the Garlic-Lemon Mixture: In a food processor or high-powered blender, combine lemon juice, chopped garlic, and sea salt. Process until garlic is finely chopped, then let the mixture rest for at least 10 minutes to mellow the garlic flavor.
3. Add Tahini: Add the tahini to the food processor and blend until the mixture is thick, creamy, and homogeneous. Scrape down the sides and bottom as needed to ensure even blending.
4. Incorporate Ice Water: While the food processor is running, slowly drizzle in 2 tablespoons of ice water. Scrape down the container and continue blending until the hummus is ultra smooth, pale, and creamy. Add additional ice water (1-2 tablespoons) if the tahini was very thick.
5. Add Spices and Chickpeas: Add ground cumin and the drained, cooked chickpeas to the food processor. While blending, slowly drizzle in the olive oil. Blend for about 2 minutes until the mixture is super smooth, scraping down as necessary. Add more ice water by the tablespoon if needed to reach a creamy texture.
6. Adjust Seasoning: Taste the hummus and adjust salt and lemon juice as desired, typically adding another ¼ teaspoon salt and 1 tablespoon lemon juice for enhanced flavor and zing.
7. Serve and Garnish: Transfer the hummus to a serving bowl or platter, creating swooshes on top with the back of a spoon. Garnish with olive oil, zhoug sauce, ground sumac or paprika, and chopped fresh parsley. Serve immediately or refrigerate covered for up to one week.

Notes

• Using baking soda when cooking chickpeas helps soften them more quickly and contributes to a creamier texture.
• Letting the garlic and lemon juice mixture rest mellows the garlic, avoiding a harsh bite in the hummus.
• Add ice water gradually to balance the texture; too little will make it thick and pasty, too much will thin it out.
• Leftover hummus keeps well refrigerated for up to one week—store it in an airtight container to maintain freshness.
• For even smoother hummus, peel chickpeas by gently rubbing them between your fingers, though this step is optional and time-consuming.
• Zhoug sauce adds a spicy, herbaceous kick if you like bold flavors.

Keywords: hummus, chickpeas, tahini, Middle Eastern dip, vegan dip, healthy appetizer, garlic hummus