Homemade Hummus Recipe

This homemade hummus recipe is smooth, creamy, and full of flavor — ready in just 10 minutes with either canned or cooked chickpeas. Perfect as a quick dip, spread, or part of a mezze platter.

Try it with homemade chickpeas in an Instant Pot, in this easy loaded hummus platter, or spread inside a vegan baguette sub sandwich.

Hummus has been a longtime staple in my kitchen. It’s quick to make, packed with plant-based protein, and works with just about everything — veggies, wraps, or bowls.

It’s perfect with vegan meal prep recipes, adding extra richness to soups, like this chickpea noodle soup recipe, and of course, scooped up with warm pita bread. I’ve made a lot of versions over the years, but this one is my go-to.

It’s creamy, full of flavor, and comes together in minutes.

Why this recipe works

• Ultra-creamy & smooth — The right blending technique gives a restaurant-quality texture.
• Customizable: Adjust flavors, add toppings, or mix in extra ingredients for variety.
• Quick & easy — Ready in 10 minutes (using canned beans) with just a few simple ingredients and a food processor or high-speed blender.
• Packed with plant-based protein — Chickpeas, tahini, and extra virgin olive oil make this a nutritious Mediterranean staple.
• Aquafaba for extra creaminess: Using chickpea cooking liquid instead of water gives a smoother, fluffier texture.

How to make homemade hummus

Find the complete recipe with measurements in the recipe card below.

First, in a food processor or high-speed blender, blend the tahini, lemon juice, and ice-cold water for 1 minute.

Then add garlic and salt and process again for 30 seconds

Add chickpeas and blend for about 3 minutes, scraping down the sides as needed.

Transfer to your serving dish, and use the back of a spoon to create swirls. Optionally, fill swirls in with olive oil and garnish with paprika, sumac, chopped parsley, and/or extra chickpeas. Enjoy!

Substitutions & additions

• Oil-free option: You can skip the extra virgin olive oil for a lighter hummus.
• Extra flavor boost: Try smoked paprika, cumin, or sumac for added depth.
• Make it spicy: Add ⅛ teaspoon cayenne or a teaspoon of sriracha.
• Want it creamier? Blend longer and add more tahini for a richer texture.

Canned vs. dried chickpeas — which is better?

Some days, I have time to cook dried chickpeas from scratch, while other days, I reach for canned chickpeas for convenience. Both work, but here’s the difference:

• Dried Chickpeas (Best for Ultra-Creamy Hummus) — Cooking chickpeas from scratch gives a smoother texture and deeper flavor.
• Canned Chickpeas (Best for Quick Hummus) — A great shortcut that still makes delicious hummus in just 10 minutes.

How to cook dried chickpeas on the stovetop

1. Soak chickpeas overnight: Place 1 cup dried chickpeas in a large bowl, cover with 3–4 inches of water, a teaspoon of salt, and let them soak for 8–12 hours (or overnight).
2. Drain and rinse: Discard the soaking water and rinse the chickpeas well.
3. Add chickpeas to a large stockpot and cover with several inches of fresh water.
4. Add 1 teaspoon sea salt and ½ teaspoon baking soda (optional, but helps soften chickpeas for ultra-creamy hummus).
5. Bring to a boil, then reduce heat to a gentle simmer. Cover partially with a lid.
6. Simmer for 60–90 minutes:
7. For hummus: Cook until very soft and almost falling apart (~90 minutes).
8. For salads/soups: Cook until just tender but still holding shape (~60–75 minutes).
9. Drain & cool: Once done, drain chickpeas and let them cool slightly before using in recipes.
10. Note: Save ½ cup of the cooking water (aquafaba) to use in hummus for extra creaminess!

How to Serve Hummus

• A dip — Serve with fresh-cut veggies, pita bread, pita chips, or crackers.
• As a spread — Use in wraps, sandwiches, or as a base for grain bowls.
• As a side — Pair with falafel, my vegan chickpea salad recipe, vegan chickpea salad sandwiches, vegan garlic lovers pasta recipe, or with my vegan marry me chickpeas with coconut milk with warm crusty bread or naan.
• As part of a Mezze Platter — Layer with olives, fresh herbs, and warm pita.
• Want to turn this into a full mezze platter? Add tzatziki, baba ganoush, marinated artichokes, dolmas, olive tapenade, and falafel for an impressive spread!

Tested Tips

• Tahini: Tahini can make or break hummus. I’ve tried many over the years, but this tahini remains my favorite.
• Want ultra-smooth hummus? Using baking soda when cooking dried chickpeas softens the skins. If you prefer firmer chickpeas for salads or soups, skip it. If you use it, add ½ teaspoon baking soda per 1 cup dried chickpeas while cooking. Be sure to rinse chickpeas well after cooking. 
• Peel the chickpeas for extra smoothness: For an ultra-smooth texture, remove the skins. A quick rub in a clean kitchen towel helps.
• Blend tahini & lemon first: This aerates the tahini, making hummus fluffier.
• Let it blend longer than you think: 1–2 minutes of processing makes a big difference!

How long does homemade hummus last?

• Homemade hummus lasts 4-5 days in an airtight container in the refrigerator.
• Though best fresh, you can freeze for up to 2-3 months. Thaw overnight in the fridge before serving.
• If you're making ahead, stir in a little water before serving to refresh the texture; hummus thickens as it sits.

Meal prep

• Meal Prep: Hummus is one of the easiest recipes to add to your weekly prep — it stores well, takes minutes to make, and can be used in countless ways. Check out my vegan meal prep for beginners complete guide for more staple recipes like this one that make plant-based eating simple and sustainable.

Homemade hummus recipe FAQs