This homemade hummus recipe is smooth, creamy, and packed with flavor! Whether you’re making hummus using canned chickpeas or cooking dried chickpeas from scratch, this is the best recipe for a quick, delicious Mediterranean dip.
Love hummus? Don’t miss my Hummus Platter for an easy party-friendly spread, or try it in a Vegan Baguette Sandwich layered with fresh veggies!
Jump to:
Hummus is a 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 for meal prep, adding extra richness to soups, 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 this recipe (step-by-step)
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!
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
- 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).
- Drain and rinse: Discard the soaking water and rinse the chickpeas well.
- Add chickpeas to a large stockpot and cover with several inches of fresh water.
- Add 1 teaspoon sea salt and ½ teaspoon baking soda (optional, but helps soften chickpeas for ultra-creamy hummus).
- Bring to a boil, then reduce heat to a gentle simmer. Cover partially with a lid.
- Simmer for 60–90 minutes:
- For hummus: Cook until very soft and almost falling apart (~90 minutes).
- For salads/soups: Cook until just tender but still holding shape (~60–75 minutes).
- Drain & cool: Once done, drain chickpeas and let them cool slightly before using in recipes.
- Note: Save ½ cup of the cooking water (aquafaba) to use in hummus for extra creaminess!
Prefer hands-off? You can also cook Chickpeas in the Instant Pot — delicious in this Chickpea Salad Sandwich!
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.
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, roasted vegetables, or Mediterranean dishes.
- 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!
In the kitchen 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!
Storage & meal prep tips
- Fridge: Store in an airtight container for up to 4-5 days.
- Freezer: Though best fresh, you can freeze for up to 2-3 months. Thaw overnight in the fridge before serving.
- Make-ahead tip: Hummus thickens as it sits — stir in a little water before serving to refresh the texture.
FAQ
Traditional hummus is made with cooked chickpeas, tahini, fresh lemon juice, garlic, salt, and olive oil. Some variations include cumin, paprika, or roasted red peppers for extra flavor.
Yes! Homemade hummus has no preservatives, less sodium, and fresher ingredients.
Ice water makes hummus lighter and fluffier, while aquafaba adds creaminess. Using both gives the best texture — smooth, airy, and rich.
For super smooth hummus:
Use soft, overcooked chickpeas (add baking soda to the cooking water for softer chickpeas).
Peel the chickpeas for a silkier texture.
Blend tahini & lemon juice first to aerate the mixture.
Use ice-cold water or aquafaba while blending to create a fluffy consistency.
Grainy hummus usually happens when the chickpeas aren’t soft enough or the blending time is too short. Use well-cooked chickpeas, blend longer than you think, and add extra aquafaba or ice water to improve texture.
Hummus thickens in the fridge. Stir in 1–2 tablespoons of ice water or aquafaba and mix until smooth again.
I can’t wait for you to try this homemade hummus! If you make it, tag @becomingyouwithjulie on Instagram — I’d love to see yours! And if you have a sec, a quick comment or rating helps more than you know. Thanks so much for being here! 💛
📖 Recipe
Homemade Creamy Hummus Recipe
Ingredients
- 1.5 cups cooked chickpeas, or 1 can, drained and rinsed
- ¼ cup tahini, adjust to taste
- ¼ cup tablespoons fresh-squeezed lemon juice
- 1 clove garlic, minced
- ½ teaspoon sea salt, adjust to taste
- 2 tablespoons ice-cold water
- 2 tablespoons aquafaba, the liquid from chickpeas
- 1-2 tablespoons extra virgin olive oil, for drizzling on top
- Generous pinch of paprika for garnish, OR sumac
Instructions
- Reserve ¼ cup aquafaba (the liquid) from the chickpeas and set aside (you may only need 2 tablespoons, but keep extra for adjustments). Rinse the chickpeas well.
- For extra smooth hummus, remove chickpea skins by rubbing them in a clean kitchen towel (optional, but makes a difference!).
- In a food processor or high-speed blender, blend the tahini, lemon juice, and ice-cold water for 1 minute until light and creamy. Scrape down the sides as needed.
- Add garlic and salt and process again for 30 seconds.
- Add chickpeas and blend for about 3 minutes, scraping down the sides as needed (if too thick, add 1-2 tablespoons aquafaba OR ice water until you reach your desired consistency).
- Taste and adjust seasoning to your liking. You can add more salt, lemon juice, or tahini.
- Transfer to a serving dish, and use the back of a spoon to create swirls. Fill swirls in with drizzles of olive oil and garnish with paprika, sumac, cayenne pepper, Za’atar seasoning, chopped parsley, and/or extra chickpeas. Enjoy!
Notes
- Extra chickpeas
- ⅛ teaspoon cayenne pepper
- Za’atar seasoning
- Paprika
- Sumac
- Chopped parsley
- Olive oil
- Pinch of cumin
Jennie says
Love these recipes!!
Julie Gaeta says
I'm so happy to hear that, Jennie! Thanks for letting me know. 🙂