Today we’re doing a deep dive on how to make the best hummus at home. You’ve probably eaten your fair share of hummus, but once you try my homemade hummus recipe, you’ll never go back to the cold, flavorless hummus containers that lines grocery store shelves.
Keep reading for every tip and trick I’ve learned over the last 5 years of making hummus from scratch. The result is hummus that is extremely creamy and smooth (never gritty or chunky) and boldly nutty and rich in flavor.
Table of Contents
- What is hummus?
- The problems with store-bought hummus
- Ingredients for making the best hummus
- What kind of chickpeas should you use to make hummus?
- How to cook dried chickpeas
- How to make hummus (step-by-step photos)
- Making incredible hummus (video)
- Using canned chickpeas to make hummus
- What kind of tahini should I use?
- How to serve hummus
- Storing and reheating hummus
What is hummus?
Hummus (alternately spelled “humus”, “houmous” and “hommus”) is the Arabic word for “chickpeas”. It’s a dip or spread made primarily with cooked chickpeas, tahini, garlic, lemon, and salt; some versions also contain cumin. Speaking of chickpeas, if you are looking for more uses for chickpeas, check out my post on “every way to use a can of chickpeas.”
Hummus has been a staple in many Middle Eastern countries for centuries, though there are countless regional and family variations. 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 and this article. 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)).
In restaurants across the Middle East, hummus is typically made from scratch and served fresh on the same day. It’s not just served as an appetizer or snack, as is commonly the case in the West. It can be served at breakfast, lunch, and dinner as part of a main dish or as a side dish.
I have been making hummus from scratch for the last 5-6 years, and it’s been life-changing (no joke). I learned how to make hummus primarily from three chefs and their cookbooks–Yotam Ottolenghi, Sami Tamimi, and Michael Solomonov–so my recipe and techniques are largely influenced by these chefs.
Side note: Flavor (Ottolenghi, Belfrage, Wixley), Plenty More (Ottolenghi) and Falastin (Tamimi, Wigley) are some of my favorite cookbooks. They’re not vegan but there are many vegan-friendly options and easy-to-veganize recipes. Plus, you’ll learn so much about cooking!
The problems with store-bought hummus
Store-bought hummus, the kind sold in the refrigerated section of the grocery store, is a commercialized American invention. And it fails to deliver in terms of taste and texture.
Let’s talk texture first. In Middle Eastern countries, hummus is not served cold. Rather, it’s served warm or at room temperature because when it’s cold, the texture is stiff and even gloopy.
That thick texture that clings to the back of a spoon for dear life? That’s NOT what you’re looking for. Hummus should be creamy, yes, but it should also be somewhat loose and pliable.
Flavorwise, when served cold, many of the flavors that make hummus amazing simply lie dormant. Not to mention that store-bought hummus also lacks the nutty richness that freshly made hummus is known for.
And, 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
There’s also considerable variation across hummus brands. Some are uniformly smooth, others gritty and thick. Some brands do a decent job of tasting like hummus, others bear no recognition. And of course there’s the endless flavored hummus options to choose from – roasted red pepper, beet, sun-dried tomato, etc. And some varieties that don’t use chickpeas at all! (hummus translates to chickpeas in Arabic!)
And if you want my really personal opinion, here’s what I’ll say. I hadn’t purchased hummus in almost a year when I started filming this Youtube video and writing this blog post. For the sake of thoroughness, I bought some hummus to test, and let’s just say I was SHOOK at how bad it was. I even bought a brand of hummus that I used to eat on a semi-regular basis and couldn’t stomach more than a tiny bite.
All that to say, if you want to experience hummus like it’s intended to be experienced, ditch the store-bought stuff!
Ingredients for making the best hummus
The ingredients for hummus are minimal and simple, another reason you should make it at home!
Chickpeas, aka garbanzo beans. Obviously, as hummus quite literally means chickpeas in Arabic. Canned or dried chickpeas? Keep on reading in the next section.
Tahini. The second primary ingredient is tahini, which is simply sesame seed paste. Tahini is widely available commercially, though there is considerable difference across brands. Since it’s a primary ingredient (and you need a generous amount of it), it is essential to use a good-quality tahini when making hummus.
Most traditional hummus recipes (at least the ones I’ve seen) don’t use olive oil in the actual hummus (rather it’s poured on top of the hummus, before serving). So, you need to use a good deal of tahini to bring the hummus together.
Skip to the tahini section below to read more on recommended brands and whether making tahini from scratch is worth it.Lemon. Lemon juice is essential in hummus, though there is a wide range in the amount used across recipes. Personally, I like mine very lemony so I use more lemon than many recipes. Also, in a recipe that has such few ingredients, using the best-quality ingredients is key. Which is why you need freshly squeezed lemon juice (no plastic lemon bottles!).
Garlic. Some people (hi, me!) like their hummus very 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 in the lemon juice. This is what Solomonov does in his hummus recipe (in his cookbook Zahav). To do this, add the garlic and lemon juice to a food processor or blender. Blend for a few seconds on high until you have a coarse puree. Rest for 10 minutes to allow the garlic flavor to mellow out.
Or, you can use toum, a Lebanese garlic sauce that’s less pungent than raw garlic. Check out my friend Cosette’s recipe for toum on her website.
Salt. Obviously, we need some flavor! I use Diamond Crystal kosher salt in my cooking, which is about half as salty as sea salt by weight. So if you’re using sea salt, use about half the amount and add more to taste. I don’t recommend using table salt, as it has a tinny metallic taste (at least my tastebuds think so).
Diamond Crystal Kosher Salt
My go-to salt for most cooking. I love the large flakes, light texture, and it’s cheaper than using sea salt. It’s about half as salty (by weight) compared to sea salt and table salt.
Ice water. Water is necessary to further bring the hummus together. I use ice water (learned that from chefs Ottolenghi and Tamimi) because it makes the texture even creamier and it gets almost fluffy, pillowy, and whipped in consistency.
What kind of chickpeas should you use to make hummus?
For the best consistency hummus, you’ll want to use dried chickpeas. Cooking chickpeas from scratch enables you to cook down the chickpeas until super soft, which is one of the secrets for getting super smooth, luxurious hummus.
But don’t worry, you can still make great hummus from canned chickpeas that’s 10 times better than store-bought hummus. More on how to do that in the “how to make hummus from canned chickpeas” section.
How to cook dried chickpeas
First, soak the chickpeas. This softens the chickpeas, speeding up the cook time; it also aids in digestion.
To soak chickpeas, simply add to a large bowl and cover them with enough cold water. Cover the bowl and soak for 8 hours (or up to 12 hours). I also add baking soda to the soaking water (½ teaspoon for 8 ounces/227g of chickpeas).
Tip: Adding baking soda to the soaking water AND the cooking water helps to soften chickpeas the most and does so quickly (they get really soft in just 45 minutes). Plus, the baking soda helps remove many of the chickpea skins so you don’t have to peel them individually. And soft chickpeas without skins = creamy, smooth hummus.
Once soaked, drain and rinse the chickpeas.
If you want to soak your chickpeas but forgot to do it overnight, you can try this quick soak method.
- Add the chickpeas to a saucepan and cover with several inches of water. Add the baking soda (½ teaspoon for 8 ounces chickpeas).
- Bring to a boil and boil for 2 to 3 minutes, then take the saucepan off the heat. Cover and allow the beans to soak for 1 hour.
Cooking dried chickpeas in the instant pot
Soak the chickpeas per the above instructions, then drain and rinse. Add the chickpeas to your Instant Pot with 3 ½ to 4 cups of water, along with ½ teaspoon baking soda and 1 teaspoon kosher salt. Pressure cook at high pressure for 15 minutes, followed by a natural pressure release.
Cooking dried chickpeas on the stove
Add 8 ounces/227g of dried and soaked chickpeas + ½ teaspoon of baking soda to a medium saucepan (I used a deep sauté pan since my saucepan was dirty). If doubling the recipe, use a larger saucepan.
Cover the chickpeas with 6 cups (1.45L) of water.
Bring the chickpeas to a boil. As they come to a boil, you’ll notice that a thick white foam starts building on the surface. Use a spoon to skim off as much of it as you can (if thin traces remain, that’s okay).
Once boiling, reduce the heat and cover the pot. Adjust the heat to maintain a rapid simmer or gentle boil for 30 minutes. Then, add in 1 teaspoon of kosher salt. Cook for another 12 to 15 minutes, or until the chickpeas are very soft and smush together when pressed with the back of a spoon or fork.
Tip: You want the chickpeas to be much softer than if you were to eat them whole in a salad or wrap. You should be able to smush the chickpeas easily.
Drain the chickpeas and pick out any loose chickpea skins.
How to make the best homemade hummus (step-by-step photos)
Add your warm cooked chickpeas to a food processor.
Note: I like to make my hummus with chickpeas that have been recently cooked, so it keeps the hummus warm. However, if you’ve pre-cooked and refrigerated your chickpeas, consider warming them up a bit. I find that warm chickpeas blend more smoothly than cold chickpeas.
Blend the chickpeas for 1 to 2 minutes until pureed, scraping down the sides as you go.
Add the tahini, cumin, and garlic (start off with 1 clove if you’re not a huge garlic person).
Add the lemon juice, salt, and pepper to taste.
Blend until the mixture starts to come together, then start streaming in the ice water, a tablespoon at a time until you have your desired texture. Taste for seasonings, adding more salt, garlic, cumin, or lemon juice as desired.
Transfer the amount of hummus you plan to eat/serve to a shallow bowl or plate. Use the back of a spoon to make waves or to make a well in the center. This will enable you to pour the olive oil into the crevices/ridges.
Drizzle the garlic-lemon oil (from the topping) into the ridges or into the well. If you didn’t make the fried garlic-lemon topping, drizzle a good-quality extra virgin olive oil.
Top the hummus with the fried garlic and lemon peel.
If desired, top with chopped parsley and either paprika, sumac (tart, sour), or Aleppo pepper flakes (mildly spicy; shown here).
Making incredible hummus (video)
Using canned chickpeas to make hummus
If you don’t want to cook dried chickpeas from scratch, yes, you can use canned chickpeas to make this recipe.
Note: For 8 ounces (227g) of dried chickpeas, substitute with 2 (15-ounce/425g) 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.
Here’s a visual representation of why cooking your canned chickpeas (even if they’re already cooked) makes a difference. It helps to remove a lot of the chickpea skins and softens the texture.
canned chickpeas – relatively firm and skins intact canned chickpeas cooked until very soft
What kind of tahini should I use?
Since tahini is a primary ingredient in hummus, picking a good tahini is important. Some tahini brands use unhulled sesame seeds (the outer covering is intact), which usually results in a more bitter tahini. Therefore I always recommend using hummus made from hulled sesame seeds.
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.
Soom Tahini
My favorite tahini brand that’s available on Amazon. Smooth, creamy, nutty, rich, not bitter. Made from roasted and pressed organic Ethiopian sesame seeds.
If you’re wondering, “can I make tahini at home?”, my answer is yes, but IMHO, it’s really not worth making tahini at home if you buy a good-quality tahini.
Commercially made tahini is made with industrial-grade equipment that’s powerful enough to process just sesame seeds into a mostly liquid paste. In contrast, a home food processor or blender simply isn’t strong enough. To compensate, you need to use a fair amount of oil to get the right consistency, and even then it’s a bit gritty. Plus, in all my attempts (half a dozen, at least), the tahini always tastes somewhat bitter (despite using hulled sesame seeds).
For more tahini reviews, check out this article on chef-recommended tahini brands.
How to serve hummus
First things first, serve hummus warm or room temperature! That will yieled you the best texture and taste.
Here are some ideas on how to top hummus.
- For something classic, drizzle a few glugs of good-quality extra virgin olive oil on top of the hummus. Add a handful of chopped flat-leaf parsley and a dusting of paprika (for actual flavor in paprika, I recommend Hungarian paprika).
- Or you can swap the paprika for sumac, which is tart and lemony and commonly used in Middle Eastern cooking. Or for something slightly spicy, try Aleppo pepper flakes (one of my favorite spices; about half as spicy as red chile fakes and with complex sweet-spicy flavors).
- Drizzle with olive oil and a generous amount of za’atar (a Middle Eastern spice blend that’s earthy and herby) or with dukkah (a nut and spice blend from Egypt), or simply toasted white sesame seeds.
- With fried garlic and lemon and lemon-garlic-infused extra virgin olive oil (my favorite way!). You can find this recipe in the recipe card below.
And ideas for using hummus.
Let me start by saying that serving hummus with carrot sticks (and celery sticks) is an American invention that doesn’t do justice to hummus. If you’re thinking, but hey… it’s a healthy snack, then you are right. But you’re also missing out on the best that hummus has to offer!
There is nothing quite like scooping some freshly made hummus with warm pita bread. This is how it’s often served throughout Middle Eastern countries and homes, and honestly it’s the best way to allow the hummus to shine.
PS: If you’re vegan, be sure to read the back of the pita package, as some brands contain milk products.
If you have leftover hummus and are tired of eating it as a dip with pita, try slathering it on bread as a sandwich spread. I like to top mine with massaged kale or salad greens, a little extra virgin olive oil, and za’atar. You can also dollop a scoop of it onto your salad or grain bowl.
In many Middle Eastern countries, hummus is served alongside a main meal. So you could also serve your favorite protein or roasted veggie on top of hummus (grilled or roasted mushrooms are fantastic!).
Note: If you’re looking for more versatile spreads/sauces that you can use in a variety of ways, check out my Cashew Cream blog post (original + 4 flavor variations) or Vegan Pesto blog post (3 variations).
Storing and reheating hummus
To prevent hummus from drying out, store leftover hummus with a light layer of extra virgin olive olive oil on top. Store in an airtight container in the fridge for up to a week (but it’s best within 4 days).
To serve leftover hummus, allow it to come to room temperature, or warm it up. I prefer warming it up on the stove, which loosens the texture and makes 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. You can also heat it in the microwave, in 10-second increments, stirring after each round.
You can also freeze hummus, though you’ll lose some of that irresistible texture. To freeze, transfer hummus to an airtight container but don’t fill it all the way up to allow for expansion. Thaw it in the fridge the day before consuming.
Okay, now that I’ve written a treatise on hummus, go make this hummus recipe! If you enjoy it, please consider rating and reviewing the recipe below :)
Classic Homemade Hummus
Ingredients
- 8 ounces (227g) dried chickpeas*
- 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 good-quality extra virgin olive oil
- 5 large garlic cloves thinly sliced
- 4 to 6 strips of lemon zest about 2 inches long
- 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.
Creativity in your recipe is amazing
4 days later. I still cannot stop myself from picking chickpea skins out of the bowl. Crying and severely dehydrated. Need help asap.
Als very, very tasty! :) Will make some more topping next time as it really elevates the hummus. Will def recommend this!
I make my own hummus but what l really loved about your hummus is the creamy, smooth texture along with the lemon/garlic topping. It took it up a notch for me. Definitely, will make it again! I love and enjoy making your recipes from YT. Thank you so much.
I just made this and it is probably the best hummus I’ve had outside of my favorite falafel place. So creamy and flavorful, I will never buy store bought hummus again! My only change is that I only did 4 tbs of ice water because it was a bit more runny than I prefer but when you eat it with a spoon it doesn’t matter how runny it is!
So, THAT’s what hummus is supposed to taste like! Yum!
I made this hummus yesterday and it’s delish. I don’t have a food processor, so I used my Vitamix with mixed results. With a batter that is so thick, the blender has a hard time keeping up. At a certain point, the blender just stops taking in more liquid, leaving a very viscous mixture. I managed to get a smooth hummus, but it was much thicker than I like (please don’t call me crazy).
Also, I’m not a huge tahini fan (I have tried to like it, I just don’t), so next time I would reduce to 1/2 cup and add maybe 2 tbsp of oil into hummus instead.
As for a topping, I caramalized 1 onion and roasted 5 cloves of garlic. I blended up 1/2 onions into mixture, and topped the hummus with the rest and some EVOO. Not quite enough flavour, so next time I’ll add in 1 1/2 onions into hummus and top with 1/2. I would also roast a whole head of garlic (I love roasted garlic maybe too much) and add in into base.
I have saved this recipe and will continue to try variations over time. Thanks Nisha for another amazing recipe :)
The best hummus ever!! I used canned chickpeas because I didn’t want to wait for dried ones to soak but it was still amazingly silky :)
Thank you for this awesome recipe! I made it yesterday and it was addictively delicious. Super duper smooth and velvety. I literally ate if for breakfast, lunch, and dinner!
I was out of hummus for my roasted veggie bowl and decided to give this a try. I am usually happy with the hummus from my local Arabic shop (they make their own), but I really love this! I love being able to control the flavors for myself and my family. Thank you! Love your website and your cookbook.
I’ve tried so many brands of hummus and wasn’t a fan. After watching your video I said okay this is my last time trying. I can’t thank you enough. I’ve put it on everything – it’s sooo creamy and delicious.
⭐️⭐️⭐️⭐️⭐️
Amazing recipe! Really appreciate the tips to making it super smooth. Topped it with olive oil and Aleppo pepper…. Yummmmus! Best I’ve ever tasted!
Great but…
what is so special about this recipe?
This is how I have always made hummus.
I don’t know what the store-bought hummus tastes like,
never tried it…. and no, I am not from the Middle East…
Made this today with 1 can chickpeas – simmering to soften them makes all the difference- I removed some skin but even those were pretty soft at the end. I’ve made hummus before and did not do that and it was gritty even after blending for a long while – great tip- Thanks! I did 1/2 everything else for 1 can of chickpeas but ended up keeping the lemon and garlic the same amount after adjusting- love love this. I put on a wrap with veggies and extra sprinkle of sesame seeds – YUM YUM. Good bye store bought hummus plus its pretty easy to make- longest time was in cleaning the blender after! :). BTW: your family as taste testers – are so funny- your dad takes his job seriously! lol so cute! Keep them coming!
This turned out really yummy! I ended up using the canned chickpeas, and it really does make a difference to the texture to cook them and take out some of the skins. I love this recipe and will definitely be making it again. Thanks!
I missed the part where it said to use 2 cans of chickpeas if using canned. Ooops! It tastes good just turned out a little runny! Still really good! Good thing I only made 1 can, because my food processor is small and 2 cans would never have fit. I’ll have to invest in a larger one and try this again.
Looks delicious I’m excited to try this recipe Thank you for sharing 🥰
Yummy, delicious and creamy!
The Best Hummus, period! I made this today and my mom, who doesn’t like hummus, loved it. I used the dried chickpeas and cooked them on the stove. The end result was pillowy soft and super tasty. I’m never buying hummus again!
This is absolutely amazing. Was gone in 3 days. Thank you. My new fave!
Absolutely incredible! I forwent the fried garlic-lemon topping and kept the hummus oil free and it was amazing!
I learn so much from your posts Nisha. Thank you!
I have a question about the baking soda. I followed your recipe: soaked the chickpeas in baking soda, and cooked them in the instantpot with baking soda. Do you really need baking soda when cooking them in the instantpot? I thought the taste was ‘soapy’, and the chickpeas were really mushy including the skins! (The skins were all mushed up with the chickpeas). I try to use my instantpot as much as possible and therefore I’m looking for a hummous friendy solution!
Thanks!
Hi Claire, I always add the baking soda (including in the instant pot – I have a recipe for hummus in my instant pot cookbook that’s similar to this), but I know some people have a more sensitive palate to baking soda so you can omit it next time. As long as your chickpeas are super soft and you remove any skins that float off, you should be good.
This turned out amazing! I didn’t do the toppings, but the hummus was so good just as is. I used the dried chickpeas method and cooked it in my instant pot. I also like the fact that the hummus itself didn’t require any oil. This is definitely something I will make regularly!
This is the Best hummus we’ve tasted yet. Followed the simple instructions for using canned chickpeas and the results were amazing! So creamy and full of garlic!!
Made this yesterday. Used canned chickpeas and boiled them first as you suggested. This hummus was so good and creamy. I also liked it was oil free apart from drizzling the oil on top. This is now my go to hummus. Family loved it.
Thanks Nisha.
So so yummy! I probably used too much baking soda and had a little volcano on my stove top haha but hey, the price I paid for not using a measuring spoon!
The hummus is so so good. I used a lot of garlic and lemon and love it! Thanks for the recipe, Nisha!
I made this and it was delicious. I will use a nut-grater to get fine lemon zest for the oil as we found the large strips of lemon peel were a little large for dipping, and the grated zest will get crunchy.
Also – don’t use too much baking soda and then turn your back on the simmering peas lol – mine foamed over like a bad laundry scene from I Love Lucy!
Thanks for the recipe and allowing my wife and I to enjoy some delicious home-made hummus!
Loved it! Even my 4 year old couldn’t walk away from it. I used canned chickpeas because I needed the aquafaba and didn’t bother to cook them because I was in a rush and it still came out great. Can’t wait to try it using dried chickpeas.
This hummus was so good! For me the topping wasn’t even necessary though. Mine was really light even with only 6 TBSP of water!! I used homemade tahini also. This was so amazing! My mom said it tastes a lot like Israeli hummus and she loves that.
The hummus turned out amazing and closest I’ve gotten to restaurant quality to date! The ice water and boiling the chickpeas with baking soda really made a difference. I cooked from dried chickpeas, not canned. Definitely go the extra mile for the garlic lemon oil for topping! Will definitely recommend this to my friends!
Wow! Delish…texture and flavor amazing. The top of it dried out a bit while I was making the topping, but the EVOO drizzle sorted that out. Thank you!
This hummus sounds wonderful!
I don’t have a food processor or a high-powered blender; just a good, old Waring blender. How did people make it before electric appliances? I do have a heavy duty Food Mill. I’d really love to try this recipe.
Thanks so much.
wow – i just made this and ate half the bowl!!! this is so perfect – thank you so much!
Hands down DA BEST Hummus recipe I have ever tried. So creamy and fluffy!
Thank you, Maneesha! So flattered you think this is the best hummus recipe. So happy you tried it out!
Looks delicious, love the instructions, clear simple and to the point. Will try it out.
Hi Nisha,
I will be using canned chickpeas. Do they require the continued cooking for 10-15 minutes with the kosher salt?
Thanks so much!
No, you can skip that part! But you’ll probably need to add a bit more salt during the blending phase.
Thanks so much! BTW, I really enjoy your YouTube videos and the funny antics of your family. ;)
How do you store the hummus and how many days will it keep? Also, if hummus is best served warm or at room temperature – how do you heat up hummus if you must store it in the refrigerator?
Hi Alison, there’s a section in the blog post “how to store” and “storing and reheating hummus” – hope that helps.
Hi Nisha,
The thing that keeps me from making my own hummus is the removal of the chickpea skins. If you soak them with the baking soda, will the skins float to the surface so they can be removed fairly easily or do you still need to slide them of the chickpeas by hand or rubbing in a towel? Your recipe makes me want to try making home made again :)
Hi Jennifer, a lot of the skins do float to the surface, though not all. But cooking the chickpeas down until very soft, along with a good food processor, seems to be sufficient to get really smooth hummus without having to peel all of the skins.
hi nisha,
some ideas to improve the hummus
1. when you cook the hummus add 1/2 an onion+ fresh parsley
2. save the water and use it while making the hummus
3. put all the ingredients into the food processor and let it work
4. add the water you cooked the hummus in
5. instead of using the oil you frayed the garlic in – use fresh olive oil
6. try cooking the hummus in a pressure cooker without adding baking soda
7.removing a lot of the chickpea skins will make your hummus softer and with less “after shocks”
love your blog
Thank you for mansplaining. I would have been so lost without these critical embellishments…
Amazing! I used the soaked dry chickpeas . Mine came out quite thick due to the amount of tahini used , I think. I thinned it with extra lemon juice and ice water. I too like lots of lemon. I usually don’t use as much tahini, but the hummus was the best ever! The lemon-garlic topping is epic! We can’t stop eating it! :) Thank you Nisha!
Is there a way to still make this amazing homemade hummus without tahini, as I’m allergic to sesame? Love your recipes and positivity, thanks!
Hi Catherine, thank you! From what I see online, most hummus recipes made without tahini use extra virgin olive oil instead. But certainly not the same amount as the tahini – it would be too oily. I’d start with 4 tablespoons (1/4 cup) and scale up as needed to get to your required consistency.
You are right! Best hummus! I made it for my mother in laws 86th birthday and the first time we got to gather with no masks! I have made many hummuses over the years and this was amazing. I came home after we gathered only to put the hummus on bread with cucumbers and tomatoes for dinner. Thank you for sharing. P.S. I am currently in chemo and your videos keep me going as I have a list of what to make in May once I have my taste back 100% and when the real healing begins. CANNOT THANK YOU ENOUGH!!!!
Hi Tonia! I’m so grateful to hear that you were able to share this hummus with your family during your first “normal” get together after a year. I am also so grateful that my videos are inspiring you during this difficult time. I will be thinking of you and hoping for a quick and smooth recovery!
This article is the perfect example of why Nisha’s blog is my go-to resource for vegan cooking: a deep dive into not just the recipe, but also the ingredients and techniques, handy tips and tricks, alternatives, comparison photos, and an incredibly useful “what not to look for”. This is the level of detail and research that I enjoy (and very much appreciate you doing for us)! Your treatise on hummus is beautiful, and I’m soaking some chickpeas as we speak so I can very soon make this.
Just curious: why do we skim off the foam from the top of the chickpea water? Can we use this water for recipes that call for aquafaba (perhaps by boiling it off a little so it’s thicker)? And, what are some potential uses for the chickpea skins? I imagine they can be thrown into salads, pastas etc for some extra fibre? Thanks in advance!
Thank you so much, Sam! I am so flattered that you appreciate the detailed post with all the info. I love writing this stuff, time consuming as it may be lol. Every time I’ve watched a video, I’ve seen the chef skim off the foam, but I don’t think it’s technically necessary.
This blog post might be worth reading: https://vegfaqs.com/why-do-chickpeas-foam/
I haven’t ever used chickpea skins but thought this idea of frying them might intrigue you! https://noteatingoutinny.com/2020/05/27/homemade-hummus-with-fried-chickpea-skins/
Thanks Nisha, the mystery of the foam has been solved at last! I also read the second article about fried chickpea skins – an interesting idea, might give it a shot. Finally made the hummus yesterday and it was so incredible, I had a hard time stopping myself eating it by the spoonful. The iced water trick was key, because in the past I’ve used lukewarm water I cooked the chickpeas in, and it never turned out so fluffy.
Let me also say I really appreciate that you do not suggest peeling the skin off each chickpea by hand – something I’ve seen in plenty of other recipes, and never been motivated to try.
Hi Sam, so great to hear you ended up making the hummus and loved it! Ice water is such a great technique – I remember it made such a difference once I first tried it!
I usually skip a couple steps when making hummus and I’m always a little disappointed with my results. I followed Nisha’s recipe exactly and omg. It is the best.hummus.ever.
The best!
That’s so great to hear that those steps helped you get the best hummus! Thanks for sharing Audrey!
Ah, I haven’t tried the recipe yet, but I wanted to comment to commend you for what an amazingly comprehensive post this is on homemade hummus!! I too was shocked at how much better homemade hummus is after I tried it at a restaurant and I’ve been itching to make my own, but I’ve always been intimidated :( Once I can get my hands on the ingredients, it’s definitely being made :)
Just a few questions though! 1. Can I use a blender instead of a food processor? 2. Where does one purchase dried chickpeas? 3. Any recommendations for a good quality olive oil?
Thanks in advance!
Thank you Seule! I tried to be as comprehensive as I could be :) You can use a blender but it should be a high-powered one to get a smooth texture. You can purchase dried chickpeas at certain grocery stores (I’ve bought them at whole foods and sprouts), especially health foods stores and stores with bulk bins. I think you can also purchase them at Walmart (according to their website). And at Middle Eastern or Indian grocery stores! For olive oil, a good-quality yet affordable olive oil is California Olive Ranch or Carapelli. One of my fave fancy olive oils are from Brightland, though they are pricy.
Happened to have all the ingredients for hummus when I saw this and it was delicious!