Learn how to make smooth, flavorful hummus at home using simple pantry ingredients. This easy hummus recipe produces a creamy, delicious dip that’s perfect for dipping or spreading and comes together in minutes.
I love hummus in so many ways — as an appetizer with pita and crudités, a spread for sandwiches and wraps, or a flavorful accompaniment to salads. Store-bought versions are often bland; homemade hummus tastes fresher and more vibrant, and it’s simple to make once you know the method.
Try variations like beet hummus, avocado hummus, or roasted red pepper hummus to change the flavor profile. For other dips, consider spinach artichoke or smoked salmon for variety.
Why You Will Love It
- Easy: The recipe requires just a handful of ingredients and a good blender or food processor.
- Great for a crowd: The recipe scales easily and can be made ahead of time.
- Healthy: Naturally vegan and gluten-free, hummus suits many dietary preferences and is nutrient-dense.
Hummus Ingredients
- Chickpeas (garbanzo beans): Canned chickpeas are convenient—rinse, drain, and (optionally) peel them for a silkier texture. If using dried chickpeas, soak and cook them until tender.
- Baking soda: Added when boiling chickpeas, it helps soften them so the hummus becomes extra creamy.
- Tahini: Sesame paste provides the classic nutty, rich flavor.
- Extra-virgin olive oil: Adds body and richness; use mild olive oil if you prefer a subtler taste.
- Seasonings: Ground cumin, fine sea salt, and fresh garlic brighten the flavor.
- Fresh lemon juice: Acid from the lemon balances the tahini and enhances brightness.
How To Make Hummus
- Place the chickpeas in a pot with enough water to cover them. Add baking soda and simmer for about 20 minutes until tender. Drain, rinse, and (if you choose) remove the skins for an extra-smooth result.
- In a food processor, combine tahini, 2–4 tablespoons cold water, olive oil, ground cumin, salt, garlic, and lemon juice. Blend until smooth and creamy.
- Add the cooked chickpeas and puree for 3–4 minutes, stopping halfway to scrape down the bowl, until very smooth. If the hummus is too thick, add a tablespoon or two of cold water until you reach the desired consistency.
- Taste and adjust seasoning with more salt, lemon juice, or cumin as needed. Serve immediately or chill before serving.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips for the Best Hummus
- Always drain and rinse canned chickpeas well to remove excess sodium and packing liquid.
- Peeling chickpeas improves creaminess—take the extra few minutes for a restaurant-quality texture.
- Store hummus in a covered container in the refrigerator; it will keep for about 3 days.
- Hummus can be frozen for up to a month. If it separates after thawing, re-blend briefly to recombine.
- If you don’t have a food processor, a high-speed blender will also produce excellent results.
How long does it last?
Homemade hummus is ready to serve immediately or can be transferred to an airtight container and refrigerated for up to 3 days. Use directly from the fridge or let it come to room temperature before serving.
Do you have to peel the chickpeas?
Peeling chickpeas isn’t mandatory, but removing the skins yields a noticeably smoother, creamier hummus—worth the extra effort if you want silky results.
How do you serve it?
Serve hummus plain or dress it with a drizzle of olive oil, chopped parsley, a dusting of paprika, or toasted pine nuts. Present it with pita bread, crackers, or fresh vegetable sticks for an easy appetizer, or use it as a spread for sandwiches, wraps, and bowls.
Hummus Variations
- Beet hummus — sweet and vibrant
- Avocado hummus — creamy with a green twist
- Roasted red pepper hummus — smoky and colorful
More Appetizers
- Tzatziki Sauce
- Caprese Skewers
- Classic Guacamole
- Homemade French Fries
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How to Make Hummus
Ingredients
- 1 15-ounce can chickpeas, peeled, rinsed, and drained
- ½ tsp baking soda
- ½ cup good-quality tahini
- 2–4 tablespoons cold water, or more if needed
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon ground cumin
- ¾ teaspoon fine sea salt
- 2 medium cloves garlic, peeled and smashed
- Juice of 1 lemon (2–3 tablespoons)
- Optional toppings: extra olive oil, chopped parsley, paprika, or toasted pine nuts
Instructions
- Boil chickpeas for 20 minutes with enough water to cover them and the baking soda. Rinse and drain.
- Combine tahini, cold water, olive oil, cumin, salt, garlic, and lemon juice in a food processor and puree until smooth.
- Add the cooked chickpeas and puree for 3–4 minutes, pausing to scrape the bowl, until very smooth. Add additional cold water if needed to reach the desired consistency.
- Taste and adjust seasoning with more salt, cumin, or lemon juice. Serve garnished or store in a sealed container in the refrigerator for up to 3 days.
Video
Notes
- Rinse canned chickpeas well under cold water to reduce sodium and remove packing liquid.
- Peeling chickpeas before processing creates a noticeably smoother hummus.
- Keep hummus covered and refrigerated for up to 3 days.
- Freeze for up to 1 month if needed; re-blend after thawing if it separates.
- A high-speed blender is an effective alternative to a food processor.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
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