I don’t say this lightly: this is the best homemade hummus recipe! It’s easy to make with a handful of ingredients and features an incredible texture and restaurant-quality flavors, just like my Beet Hummus. One try and, like thousands of other readers, you’ll never go back to store-bought hummus again!
I’ve been making homemade hummus for over 8 years now. The most important lesson I’ve learned is that you don’t need to be a world-class chef to make the best homemade hummus. You just need a few quality ingredients and some tricks up your sleeve!
What is hummus?
Hummus (or “humus”, “houmous”, and “hommus”) is the Arabic word for “chickpeas”. It’s a naturally vegan dip or spread made primarily with cooked chickpeas, tahini, garlic, lemon, and salt; some versions also contain cumin.
Hummus has been a staple in many Middle Eastern countries for centuries. There’s actually quite a debate about who invented hummus and which countries can claim hummus as their own. If you’re interested in reading more, check out this article on who invented hummus and this article on hummus’s origins.
For more cultural and sociopolitical context, I also recommend the books of Palestinian food writer and historian, Reem Kassis (The Palestinian Table (2017) and The Arabesque Table (2021). The process and techniques I used have been largely influenced by three chefs—Yotam Ottolenghi, Sami Tamimi, and Michael Solomonov—so be sure to check out their cookbooks if you want to learn even more!
Why this recipe works
Incredibly creamy and smooth.
If you’ve eaten store-bought hummus, then you’ve experienced its infamous stiff and gloopy texture. That is NOT what we want. Instead, hummus should be creamy, as well as somewhat loose and pliable.
A handful of good-quality ingredients and simple techniques are all you need to make the best homemade hummus. The texture of this hummus is extremely creamy and smooth, never gritty or chunky. That alone will have you reaching for more.
Life-changing flavors.
I have a long list of grievances with store-bought hummus but one of the biggest is the flavor (or lack thereof). It’s also usually served cold, which causes the nutty richness that makes hummus amazing to lie dormant.
As chef Michael Solomonov mentions in his cookbook Zahav (the titular name of his restaurant where hummus is the most popular dish on the menu):
“[Even the best store-bought hummus] requires certain additives to make it shelf-stable–most likely citric acid. These additives turn hummus sharp and sour–light years away from the dreamy qualities of fresh hummus.” – Chef Michael Solomonov
Using fresh ingredients to make hummus from scratch helps you avoid those additives and flat flavors. Instead, each scoop is boldly nutty, lemony, and rich in flavor. It’s a life-changing experience.
It’s just plain foolproof.
It may sound complicated, but making your own hummus is easier than you’d think. All of the ingredients are easy to find, and the dip comes together entirely in a food processor.
The recipe gets a little more complicated if you’re cooking dried chickpeas yourself (the method I recommend) but I will guide you through the process below.
Ingredient notes
Chickpeas
AKA garbanzo beans. You can use both canned and dried chickpeas to make hummus but for the very best hummus, I like to cook dried chickpeas myself.
Canned chickpeas come with a firmer texture, which can leave the hummus with a slightly chunky texture.
There is a solution to this, though! When using canned chickpeas, just simmer the drained chickpeas in a pot of boiling water with baking soda. This will soften them right up. See the FAQ section for more details.
Tip: Using canned chickpeas? Remember to save the aquafaba (the water in the can)! Use it to make banana bread, vegan aioli, frothy cocktails, vegan whipped cream, and so much more.
Tahini
Tahini is a smooth and rich paste made from sesame seeds. It’s a primary ingredient in hummus and should never be left out. A good-quality brand of tahini makes a HUGE difference because its flavor is so prominent in every bite.
Tip: Always use tahini from hulled sesame seeds (unhulled sesame seeds are usually bitter). Check out my suggested tahini brands in the FAQ section below.
Lemon
Freshly squeezed lemon juice brightens up the rich, nutty, and savory flavors. Without it, the hummus would lack its distinguishable ‘pop’.
Garlic
Some people (hi, me!) like their hummus quite garlicky. If you don’t love the sharpness of raw garlic, you can (1) use less garlic (start with 1 clove) or (2) quickly marinate the garlic cloves in a small bowl of the lemon juice.
Salt
For flavor and to make everything taste like itself!
Substitute: If using sea salt instead of the kosher salt called for in the recipe, you’ll need to use about half of the amount called for in the recipe, then adjust according to your desired taste.
Ice water
Water brings the hummus together. I learned from chefs Ottolenghi and Tamimi that ice water, in particular, makes the texture even creamier and gives it an almost fluffy, pillowy, and whipped consistency.
Step-by-step instructions
First, soak and cook the dried chickpeas if you haven’t done so already. Cook until very soft.
Or, if you’re using canned chickpeas, boil them in water with a little baking soda for a few minutes to help them soften.
Drain, then transfer to a food processor while still warm. Blend the chickpeas until you’re left with a thick puree.
Now add the tahini, lemon juice, garlic, cumin, kosher salt, and pepper. Blend again and slowly stream in the ice water as the machine is running.
Once it’s smooth and creamy, give the hummus a taste and add more seasonings or lemon juice as needed.
Make the lemon-garlic topping before serving the hummus. Heat the oil in a skillet over medium heat, then add the garlic and cook until it’s golden. Add the lemon zest and cook for another 30 seconds.
Transfer the lemon zest and garlic to a plate (reserve the oil) and add a sprinkle of salt on top.
Dress and serve the hummus. Spoon the hummus onto a large serving plate. Use the back of the spoon to make waves on the top and/or a well in the center. Add the garlic-lemon topping and finish with a drizzle of the reserved oil, chopped flat-leaf parsley, and paprika or Aleppo pepper. Enjoy!
Tips for making the best hummus
To peel or not to peel?
You will achieve the absolute dreamiest texture if the chickpea skins are peeled beforehand, but it isn’t a necessary step.
A lot of chickpea skins actually start to come off naturally after the chickpeas have been boiled with some baking soda. Just discard any loose skins.
Hack for peeling chickpeas faster: Lay the cooked chickpeas on a paper towel. Use a second paper towel to rub them vigorously to help loosen the skins.
The chickpeas should be soft
You’ll know the chickpeas have been cooked to perfection when they feel very soft and can be easily squashed when pressed with a spoon/fork or pressed between your fingers.
If using canned chickpeas, it’s important to simmer them first so the hummus gets super smooth.
Serve hummus at room temperature (or warm)
This way, you experience hummus the way it’s intended to be experienced and how it’s typically served across the Middle East—a luxuriously smooth dip with layers of rich, nutty, and savory flavors.
One way I keep the hummus warm is to make it with chickpeas that have been recently cooked. However, if you’ve pre-cooked and refrigerated your chickpeas, consider warming the chickpeas up in a pot of boiling water for 5 minutes first
How to serve this hummus
- One of the most popular ways to serve hummus here in the West is as an appetizer or snack. Make it a part of a grazing board, surrounded with pita bread or homemade naan, fresh-cut veggies, crackers, or pita chips for dipping.
- In the Middle East, you’ll find hummus included as part of the main or side dishes during breakfast, lunch, and dinner. It’s great on a mezze platter with falafel, tabbouleh, and tzatziki; use it as the base layer on a plate, then top with cooked beans and roasted veggies (similar to my Broccoli and Za’atar Chickpeas with Yogurt Sauce); or enjoy it with your favorite vegan protein, like Grilled Tofu Skewers.
- Hummus is always a fantastic addition to Mediterranean grain bowls and can even be thinned out with water, lemon juice, or vinegar for an easy salad dressing.
- Slather it onto a sandwich or in a stuffed pita with crumbled vegan feta, arugula or kale, cucumber, and pickled red onions.
- Don’t forget the toppings! You can take hummus over the top with the fried garlic and lemon topping from this recipe. Or, to get it on the table faster, stick with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley, sumac or paprika, pine nuts, Aleppo pepper, and/or za’atar on top.
Frequently asked questions
The results won’t be quite as smooth but you can definitely make hummus with canned chickpeas.
In this recipe, you can substitute the dried chickpeas with 2 (15-ounce/425g) drained and rinsed cans.
While it’s easiest to just use a can of drained chickpeas to the food processor, the texture can be slightly chunky and not lusciously smooth. This is because, for hummus, you want super soft chickpeas that have fewer skins. And canned chickpeas are not super soft (they’re rather firm and great for salads/bowls and eating whole.
To remedy that, you can cook the canned chickpeas (even though they’re already cooked). Add them to a saucepan, cover with an inch or two of water, and add ½ teaspoon baking soda. Bring to a boil over high heat, then reduce the heat to maintain a rapid simmer for 20 minutes, or until the chickpeas start falling apart. Continue making the recipe as per the instructions at step 3 (draining the chickpeas and adding them to the food processor.
My two favorite brands for tahini are Soom Foods and Seed + Mill. Soom Foods is easily available on Amazon. Seed + Mill is a smaller operation local to New York and sold at some Whole Foods; if you can find it, it’s liquid gold.
For options that are a bit cheaper, Beirut Sesame Paste is quite good and the Whole Foods 365 brand is decent (affiliate links).
Yes. A high-powered blender with a baton is best and will make the hummus super smooth. However, it’s pretty important to use a small-capacity blender, as there is very little liquid in the recipe. If you use a 64-ounce container, for instance, you’ll have trouble getting it to blend.
It will stay fresh and creamy for up to 1 week in the fridge (but it’s best within 4 days). You can prevent it from drying out by storing it in an airtight container with a light layer of extra virgin olive oil on top.
Allow it to come to room temperature, or warm it up. Warming it up loosens the texture, making it smoother. Simply add the amount of hummus you’d like to reheat to a saucepan, add a couple teaspoons of water, and stir constantly for a few minutes until warmed through. Or, heat it in the microwave in 10-second increments, stirring after each round.
Yes, you can technically freeze hummus, though you’ll lose some of that irresistible texture. To freeze, transfer the hummus to an airtight container but leave some room at the top to allow for expansion. Thaw it in the fridge the day before consuming.
Watch! How to make this hummus
If you love this Homemade Hummus recipe, please be sure to leave a rating and review below! It’s always much appreciated :) And tag me on Instagram – I love hearing your feedback.
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
The Best Homemade Hummus
Ingredients
- 8 ounces (227g) dried chickpeas* (1 cup + 2 tbsp)
- 1 teaspoon baking soda, divided
- A generous ¾ cup (175-195g) good-quality tahini
- 6 tablespoons freshly squeezed lemon juice, plus more to taste
- 3 garlic cloves, chopped**
- 1 teaspoon ground cumin, plus more to taste
- Kosher salt
- Freshly cracked black pepper to taste
- 6 to 10 tablespoons ice water
Fried Garlic-Lemon Topping (Optional)
- ⅓ cup (80 mL) good-quality extra virgin olive oil
- 5 large garlic cloves, thinly sliced
- 4 to 6 strips of lemon peel, about 2 inches long (don't peel too deeply to avoid the white pith)
- Flaky sea salt or kosher salt
Other Topping Options***
- 1 handful of flat-leaf parsley, chopped
- Paprika, sumac, or Aleppo pepper flakes
Instructions
- Soak the chickpeas. Add the chickpeas to a large bowl. Cover with cold water and ½ teaspoon baking soda. Soak for 8 hours or overnight. Drain and rinse.
- Cook the chickpeas. Add the drained chickpeas to a medium saucepan with ½ teaspoon baking soda and 6 cups of water. Bring to a boil over medium-high heat. Cover the pot, and reduce the heat as needed to maintain a rapid simmer and cook for 30 minutes.Uncover the pot and add 1 teaspoon of kosher salt. Continue cooking for 10 to 15 minutes, or until the chickpeas are very soft and smush when pressed with a spoon/fork or pressed between your fingers. Drain well.
- Drain the chickpeas, then transfer to a food processor. Blend for 1-2 minutes until you have a smooth puree, scraping down the sides as you go.
- To the food processor, add ¾ cup tahini, lemon juice, garlic, cumin, 1 heaping teaspoon kosher salt, and pepper to taste. Blend, and with the motor running, stream in the ice water, 1 tablespoon at a time. After 6 tablespoons of ice water, evaluate the texture. If you want it to be looser, stream in more water, and continue blending until smooth and creamy. Once you reach your desired texture, taste for seasonings, adding more salt, garlic, cumin, or lemon juice as needed.
- Make the topping. Heat the olive oil in a medium frying pan over medium heat. Once the oil is warm (but not too hot), add the garlic and cook, swirling the pan or stirring frequently, for 2 to 2 ½ minutes, until the garlic just turns golden (don't wait until it browns). Add the lemon zest and cook for another 30 seconds. Use a slotted spoon to transfer the garlic and lemon zest to a plate and sprinkle with a bit of flaky sea salt. Reserve the oil.
- Transfer the hummus to a large plate and use the back of a spoon to make waves or to make a well in the center. Spoon the garlic-lemon oil into the ridges or into the well. Top with the fried garlic and lemon zest. Top with chopped parsley and a few shakes of paprika.
Notes
Not bad. Definitely need to be adjusting to your personal taste. For me, the recipie has too much tahini flavor and didn’t need nearly that much water. I also added garlic powder on top of the garlic in the recipe. That allowed me to up the garlic without over blending. The cumin is a very nice touch.
Hi there, sorry to hear you weren’t a huge fan of the hummus! We appreciate your feedback and are glad you were able to tailor the hummus to suit your preference.
Soooo, after letting it sit for a day or two in the fridge, the tahini taste really dropped. I think the flavors just needed some time to marinate together. I am going to try again with a little less tahini, but this recipe deserves five stars.
Good to hear you’re liking it more now! Thanks for the update :)
Can’t wait to try this. A question about using dry beans. Recipe says to “soak for 8 hours or overnight.” Do you soak at room temperature or in the fridge? Thank you.
Hi Mary, we can’t wait for you to try the recipe either, and good question!
Out of the fridge: If you plan to soak them for 8-12 hours (overnight), you can leave them at room temperature. Just cover the bowl with a clean towel or lid.
In the fridge: If you need to soak them for longer than 12 hours, it’s best to put them in the fridge to prevent fermentation or spoilage.
Enjoy the hummus!
WOW this is incredible! Way better than any hummus I’ve ever had before
That’s so great to hear, M! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
This looks great. I will try it soon.
Is there a difference in how the beans turn out if I soak them and pressure cook them in my instant pot for about 15 minutes versus cooking them in a saucepan as the recipe says?
Hi Robert, we hope you get the chance to try it ASAP!
You can definitely use your instant pot! For soaked chickpeas, I’d cook them for 15 minutes as you mentioned, then check to see if they are very soft and smush together easily when pressed. If using unsoaked chickpeas, cook for 40 minutes in the instant pot.
Thank you Nisha and team, far easier than I ever thought homemade hummus would be, and SO delicious! Texture is luscious and smooth :-) , not at all grainy like some store-bought hummus.
I added half a teaspoon of smoked sweet paprika because we like a little smokiness in our hummus, but tasted it beforehand and just the plain recipe is already super.
Next time we have leftover chilli-infused beetroot I shall whizz some of that in to a fresh batch to give us a spicy beet version….
Hi Jo, it’s great to hear you had success with the recipe. Thanks for the review!
I made this today, very good added some pepper flakes on top.
Hi Erika, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
I love making hummus!! wonderful recipe, more tahini added so much flavor! The clincher was the finish with garlic, olive and lemon. I added pine nuts as garnish!! This was our Super Bowl Dip! I been busy cookingfrom all over your book, Big Vegan Flavor!! Every recipe has been a winner.
Thank you for your lovely comment, Bruce! It makes us happy to know that you’ve enjoyed the recipes.
This is a wonderful recipe. The hummus is so superior to store-bought! Also, I find it freezes well.
Deb, Thank you for your thoughtful review! We’re so happy to hear that you enjoyed the hummus.
Wow!
Loved this simple and amazing recipe!
Can’t wait to make again next week.
Hi Laraine, it’s great to hear you had success with the recipe. Thanks for the review!
OMG!!! What an absolutely delightful recipe.
Simple ingredients for a blissfully delicious result.The infused oil with lemon zest and garlic was out of this world.
I also tried a sprinkle of homemade Zaatar which was also very nice. I have tried quite a few hummus recipes, from many different cafes,restaurants and brsnds in shops and they just dont compare!
Thankyou Nisha sooo very for another incredible recipe.
This will be a regular addition as we enjoy alot if hummus,falafel and bread. 😋 😊
Thank you for the awesome review, Nares! It’s so cool to hear how much you loved the hummus!
Absolutely delicious. My husband was so pleased; he cleaned the kitchen after.
I’ll be making it more often 😅
Thank you for the recipe 😘
We’re so happy that the hummus turned out well for you, Laura. Thank you for taking the time to leave a comment and for trying out the recipe!
OMG …this is the BEST HUMMUS!
Delicious, robust, wonderful! 17 years working at the Food Network I have tasted lots of hummus This outshines them all. I have shared this recipe dozens of times and converted many! Love it!
Your review made our day, Melanie! Thank you for taking the time to share your thoughts and for trying out the recipe.
Best hummus I’ve eaten or made. This one will stay in my file! The ice water is a nice trick for improving the texture, I am a bit cumin crazy, so I probably doubled it, but everything else I left as
Thanks
By the way, I watched SO many of your videos. You put alot of information out there and are rather entertaining doing it. I am going to look for your book.
Hi Sandra, thank you for the awesome review :) It’s great to hear you are such a fan of the hummus and videos. We appreciate all of your support!
If using canned chickpeas for this recipe, 1 can or 2?
Hi Suze, you can find the answer to your question in the first Q&A in the FAQ section, but I will paste it here for your convenience:
“The results won’t be quite as smooth but you can definitely make hummus with canned chickpeas.
In this recipe, you can substitute the dried chickpeas with 2 (15-ounce/425g) drained and rinsed cans.
While it’s easiest to just use a can of drained chickpeas to the food processor, the texture can be slightly chunky and not lusciously smooth. This is because, for hummus, you want super soft chickpeas that have fewer skins. And canned chickpeas are not super soft (they’re rather firm and great for salads/bowls and eating whole.
To remedy that, you can cook the canned chickpeas (even though they’re already cooked). Add them to a saucepan, cover with an inch or two of water, and add ½ teaspoon baking soda. Bring to a boil over high heat, then reduce the heat to maintain a rapid simmer for 20 minutes, or until the chickpeas start falling apart. Continue making the recipe as per the instructions at step 3 (draining the chickpeas and adding them to the food processor.”
Enjoy!
This was really good! I was skeptical because I’ve made homemade hummus before but it wasn’t smooth or had enough flavor. Making chickpeas from scratch really helped and I liked the taste of this hummus! I added a bit more tahini to my taste and I’m really pleased with it. Thank you:)
Thanks for giving the recipe a shot, Hannah! We’re so happy you enjoyed the hummus. :)
Texture is great but to me the flavor of the chickpea changes when cooked with the baking soda. Seems somewhat bland but could be my tahini. I used the 365 from Whole Foods
Hi Sarah, so odd you had that experience! I’ve never had any issues with the chickpeas changing flavor when cooked.Did you use enough salt or lemon juice by any chance?
We also highly recommend Soom Foods and Seed and Mill, Baron’s or Beirut tahinis if you’d like to try another brand of tahini.
We hope you get it just right next time!
I served this with some tortilla chips at a family gathering and then sat back where I could watch people. One after another took a bit as they talked with friends…the moment they tasted the humus they’d stop and just say Wow!!!
Aw yay, happy to hear it, William! Thanks for sharing!
I’ve tried Nisha’s beetroot hummus, which was amazing and now I can’t wait to try the traditional one! My only question is: I’ve just cooked a batch of chickpeas for another meal and I wonder how much of those chickpeas I should save for hummus. I.e. the recipe only says how much of dried and canned to use, but canned have liquid in them, so I’m not sure if the grams on the tin would be gross or net. Do I use 850g of cooked chickpeas or less in this recipe?
Hi Alina, we’re thrilled you are a fan of the beet hummus!
You would use about 3 cups of cooked chickpeas to substitute for the two cans. Enjoy!
Excellent.
Loved the smooth texture.
I used half the amount of lemon and twice the amount of cumin. My family truly enjoyed it.
Thank you.
Awesome, Rina. Thanks for your comment and for taking the time to review!
This might be a silly question but do the chickpeas soak in or out of the fridge? Can’t wait to try this recipe!
Hi Paige, it’s not a silly question!
Out of the fridge: If you plan to soak them for 8-12 hours (overnight), you can leave them at room temperature. Just cover the bowl with a clean towel or lid.
In the fridge: If you need to soak them for longer than 12 hours, it’s best to put them in the fridge to prevent fermentation or spoilage.
We hope you love the hummus!