There’s nothing quite like a creamy, velvety batch of homemade hummus. The kind that makes you want to grab a spoon, skip the pita chips, and dive right in. If you’ve been relying on store-bought hummus, it’s time to level up with this recipe. Not only is it super easy to make, but the taste is leagues ahead of anything you’ll find on a grocery shelf. Made with wholesome ingredients like chickpeas, tahini, and fresh lemon juice, this recipe delivers a smooth, nutty, and tangy dip that’s endlessly versatile.
For me, hummus is more than just a snack. It’s the centerpiece of my weekend spreads, a lifesaver during busy weekdays, and a comforting reminder of how simple ingredients can transform into something magical. The best part? You can make this recipe your own with fun add-ins like roasted garlic, red peppers, or even spicy harissa. Let’s dig into what makes this the ultimate hummus recipe you’ll want to keep in your rotation.
Why You’ll Love This Best Homemade Hummus Recipe
First of all, it’s incredibly easy. Whether you’re a beginner or a pro in the kitchen, this recipe is foolproof. Using canned chickpeas? No problem! Have a little extra time and want to use dried chickpeas? I’ve got you covered there, too.
Next, let’s talk texture. The secret to silky smooth hummus is all in the technique, and I’m going to walk you through every step, from removing chickpea skins to blending everything just right.
And then there’s the flavor. You’ll get that perfect balance of nuttiness from tahini, brightness from fresh lemon juice, and just the right kick from cumin and red pepper flakes. The olive oil ties it all together, giving your hummus a rich and luxurious finish. Plus, it’s endlessly customizable, so you can experiment with new flavors every time you make it.
Finally, it’s so much healthier than most pre-made options. No preservatives, no unnecessary oils—just wholesome, fresh ingredients that you can feel good about.
Preparation Time and Servings
- Prep Time: 10 minutes (plus soaking time if using dried chickpeas)
- Cook Time: 1 hour (if using dried chickpeas)
- Total Time: 1 hour 10 minutes (or less if using canned chickpeas)
- Servings: Makes about 2 cups (perfect for 6–8 people as a dip)
- Calories per serving: Approximately 150 (based on a 2-tablespoon serving)
Ingredients of the Best Homemade Hummus
Here’s what you’ll need to make this dreamy hummus:
- 1 cup dried chickpeas (or 2 cans, 15 oz each, drained and rinsed) – Dried chickpeas give the creamiest texture, but canned work perfectly in a pinch.
- 2 teaspoons baking soda (divided) – This helps soften the chickpeas and makes them easier to peel.
- 1 tablespoon fresh lemon juice – The brightness from lemon juice is essential for balancing the richness of tahini.
- ½ cup tahini – Use good-quality tahini for the best flavor. Creamy and slightly nutty, it’s a key ingredient.
- 1 teaspoon ground cumin – Adds a subtle warmth and depth of flavor.
- 1½ teaspoons kosher salt – Enhances all the other flavors.
- ½ teaspoon red pepper flakes – For a hint of spice (optional, but recommended).
- Freshly ground black pepper – A dash or two for a mild kick.
- ¾ cup olive oil (plus more for topping) – Use extra virgin olive oil for its fruity flavor and silky texture.
- Paprika and fresh parsley (for garnish) – Optional, but they add a nice pop of color and flavor.
Optional roasted garlic:
- 1 head garlic – Adds a sweet, mellow flavor when roasted.
- 2 teaspoons olive oil
- Kosher salt and freshly ground black pepper
Step-by-Step Instructions to make the Best Homemade Hummus
Prepare the Chickpeas
If you’re using dried chickpeas, start by soaking them overnight. Place 1 cup of chickpeas in a large bowl, cover them with water, and stir in 1 teaspoon of baking soda. The baking soda helps break down the outer skins, making the chickpeas super soft and easy to blend.
The next day, drain the chickpeas and transfer them to a large pot. Add another teaspoon of baking soda, cover with water, and bring to a boil. Lower the heat and simmer for about an hour, or until the chickpeas are so tender you can squish them easily between your fingers. Skim off any foam that rises to the surface as they cook.
If you’re short on time, canned chickpeas are your best friend. Drain, rinse, and—if you’re feeling ambitious—peel them. I know, peeling chickpeas might sound tedious, but trust me, it’s worth it. Just rub them between your fingers, and the skins will pop right off.
Roast the Garlic (Optional)
For roasted garlic lovers, preheat your oven to 400°F. Slice the top off a whole head of garlic, drizzle it with olive oil, and season with a pinch of salt and pepper. Wrap it in foil and roast for 40 minutes, or until the cloves are soft and golden. Let it cool, then squeeze out the caramelized cloves for a mellow, sweet addition to your hummus.
Blend the Hummus
Now comes the fun part—blending everything together! In a food processor, combine your cooked (and peeled, if possible) chickpeas, tahini, lemon juice, cumin, salt, red pepper flakes, and a few cracks of black pepper. If you’re using roasted garlic, toss that in, too.
Pulse the mixture to break it down, then slowly stream in olive oil while the processor runs. Add just enough oil to reach your desired consistency—smooth and creamy, but not too runny. If it’s too thick, add a tablespoon of cold water at a time until it’s perfect.
Taste your hummus and adjust the seasonings as needed. Maybe a little more lemon juice for brightness? Another pinch of salt? Make it just the way you like it.
Serve
Transfer your hummus to a shallow bowl, drizzle with a generous glug of olive oil, and sprinkle with paprika and chopped parsley for garnish. Serve it with warm pita bread, crisp veggies, or crunchy crackers.
How to Serve this Best Homemade Hummus
Hummus is a true multitasker. Here are some ways to enjoy it:
- As a dip: Serve with fresh cucumber slices, cherry tomatoes, carrot sticks, or toasted pita chips.
- As a spread: Use it as a base for sandwiches or wraps—great with grilled chicken or roasted veggies.
- As a side dish: Pair it with grilled meats, falafel, or even rice for a Middle Eastern-inspired meal.
- As a snack: Add a dollop to your favorite grain bowl or salad for a boost of flavor and creaminess.
Tips for the Creamiest Hummus
- Remove the chickpea skins: This is the number one tip for achieving silky smooth hummus. It’s a bit of extra effort, but totally worth it.
- Use ice-cold water: Adding cold water while blending can help emulsify the tahini and give your hummus an ultra-creamy texture.
- Don’t skimp on the tahini: A good-quality tahini is essential for that rich, nutty flavor.
- Blend long enough: Let your food processor work its magic. Give it a few extra minutes to ensure everything is perfectly smooth.
- Adjust to taste: Everyone’s flavor preferences are different, so taste as you go and tweak the lemon juice, salt, or cumin to your liking.
Recipe Variations
- Spicy Hummus: Add a teaspoon of harissa paste or a pinch of cayenne for extra heat.
- Roasted Red Pepper Hummus: Blend in a roasted red bell pepper for a smoky, slightly sweet twist.
- Herb Hummus: Toss in a handful of fresh basil, parsley, or cilantro for a herby flavor.
- Beet Hummus: Blend in a roasted beet for a vibrant, earthy variation.
Storage Tips
Store your hummus in an airtight container in the refrigerator for up to five days. To prevent it from drying out, press a piece of plastic wrap directly onto the surface before sealing the container.
If you want to freeze it, transfer the hummus to a freezer-safe container, leaving some room for expansion. Freeze for up to three months. To thaw, let it sit in the fridge overnight and give it a good stir before serving.
FAQ
Can I use store-bought tahini?
Absolutely! Just make sure it’s fresh and of good quality, as tahini is a key flavor component.
What if my hummus is too thick?
Add a little cold water or olive oil, a tablespoon at a time, until it reaches your desired consistency.
Can I skip the garlic?
Yes! If you’re not a fan of garlic, you can leave it out or replace it with a different flavor enhancer, like roasted red peppers.
Conclusion
There you have it—your ultimate guide to making the best homemade hummus! It’s creamy, flavorful, and endlessly versatile. Whether you’re hosting a party, meal prepping for the week, or just craving a healthy snack, this recipe has got you covered. I can’t wait to hear how yours turns out. Snap a photo, share it on social media, and tag me—I love seeing your kitchen creations! Enjoy!
Print
Best Homemade Hummus Recipe – Smooth & Creamy Middle Eastern Dip
- Total Time: 1 hour 10 minutes
- Yield: 2 cups 1x
- Diet: Vegetarian
Description
This homemade hummus recipe is creamy, smooth, and full of flavor! Made with chickpeas, tahini, and fresh lemon juice, it’s perfect as a dip, spread, or healthy snack. Customize it with roasted garlic, red peppers, or spices for your own twist.
Ingredients
- 1 cup dried chickpeas (or 2 cans, 15 oz each, drained and rinsed)
- 2 teaspoons baking soda (divided)
- ½ cup tahini
- 1 tablespoon lemon juice
- 1 teaspoon cumin
- 1½ teaspoons kosher salt
- ½ teaspoon red pepper flakes
- Freshly ground black pepper
- ¾ cup olive oil (plus more for topping)
- Paprika and fresh parsley (for garnish)
Optional Roasted Garlic Ingredients:
- 1 head garlic
- 2 teaspoons olive oil
- Pinch of kosher salt and pepper
Instructions
- If using dried chickpeas, soak them overnight in water with 1 teaspoon of baking soda.
- Boil chickpeas in a pot with 1 teaspoon baking soda until soft (about 1 hour). For canned chickpeas, rinse and peel skins if desired.
- (Optional) Roast garlic by cutting the top off a garlic head, drizzling it with olive oil, and wrapping in foil. Bake at 400°F for 40 minutes.
- Blend chickpeas, tahini, lemon juice, cumin, salt, pepper, and roasted garlic (if using) in a food processor. Stream in olive oil until smooth.
- Adjust seasonings to taste. Garnish with olive oil, paprika, and parsley.
Notes
- For extra creaminess, peel the chickpeas before blending.
- Add cold water during blending to achieve a smoother texture.
- Store in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes (plus soaking time)
- Cook Time: 1 hour
- Category: Appetizer, Snack
- Method: Blended
- Cuisine: Middle Eastern