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I don’t care what anyone says – our easy, creamy homemade Hummus is superior to all others! It’s so rich, smooth, and flavorful that it even beats most restaurant versions.
You’ll be surprised at just how easy it is to make high-quality hummus right in your own kitchen. With one simple trick, I’ll show you how to achieve the fluffiest, creamiest dip you’ve ever tried — this might just become your best hummus recipe yet!
What Makes This Recipe Work
Once you taste this Hummus, you’ll never go back to store-bought again. It’s incredibly creamy, perfectly balanced with lemon and garlic, and has that smooth, rich texture that makes it irresistible. You’ll love how this homemade hummus turns out every single time — fresh, flavorful, and endlessly dippable.
What makes this the best hummus recipe is its simplicity. With just a handful of pantry staples and one clever step, you get the kind of restaurant-quality hummus you’ve been craving. It’s quick to make, endlessly versatile, and tastes even better than anything you’ll find in a tub.
What Goes Into This Hummus Recipe
Making the perfect Hummus only takes a few simple hummus ingredients, most of which you probably already have at home.
- Chickpeas: The heart of every homemade hummus. They create the creamy, nutty base that blends beautifully with the other ingredients.
- Tahini: Adds a deep, earthy richness and makes the hummus extra smooth. Use a good-quality tahini for the best flavor and texture.
- Lemon Juice: Brightens up the flavor and adds just the right amount of tang to balance the creaminess.
- Garlic: Brings a fresh, savory kick that ties everything together — the secret to hummus that truly stands out.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Hummus
- Boil the Chickpeas: Add chickpeas into a small pot, cover with water, and stir in baking soda. Bring to a boil over high heat, then reduce to medium-high and cook until soft, about 20–25 minutes.
- Rinse and Cool: Drain chickpeas in a fine mesh strainer and rinse under cool running water until it runs clear, about 20 seconds. This removes starches and helps create a creamier texture.
- Blend the Base: Transfer to a food processor along with tahini, lemon juice, oil, garlic, cumin, salt, and pepper. Process until smooth, scraping down sides when needed.
- Add Cold Water: With the food processor running, slowly drizzle in 2 tablespoons of ice-cold water. This step gives the hummus that smooth, fluffy texture.
- Adjust the Consistency: If your hummus is still too thick, add 1–2 more tablespoons of cold water until it reaches your desired consistency.
- Taste and Serve: Taste and adjust flavors. Transfer to a bowl, drizzle with olive oil, and sprinkle with paprika or sumac before serving.
This creamy homemade hummus pairs beautifully with so many dishes, from crispy breads to vibrant mains. Scoop it up with Cheesy Pizza Pull Apart Bread or Garlic Cheese Bread for a cozy snack everyone will devour. The fluffy, garlicky layers are the perfect match for the rich, lemony flavor of your best hummus recipe.
If you’re serving it as part of a meal, try spooning it alongside Greek Lamb Souvlaki with Garlic Yogurt Dip for a Mediterranean-inspired spread.
Tips for Making Hummus
- I like to let my chickpeas boil a little longer until they’re super soft — it makes the creamiest homemade hummus you’ll ever taste.
- When using canned chickpeas, I always toss in a pinch of baking soda while boiling. It helps loosen the skins and gives a smoother, silkier blend.
- I’ve learned to blend the tahini and lemon juice first — it fluffs up the base and makes the rest of the hummus ingredients come together perfectly.
Recipe FAQ’s
Absolutely! Homemade hummus is packed with protein, fiber, and healthy fats from chickpeas and olive oil. It’s a wholesome snack that keeps you full and satisfied.
You can! Replace tahini with a spoonful of Greek yogurt or a drizzle of extra olive oil. It won’t have quite the same nutty flavor, but it still makes a delicious hummus.
Boil the chickpeas with baking soda before blending, then add ice-cold water while processing. That’s the secret to achieving the best hummus recipe texture.
Hummus
Ingredients
- 15 ounces chickpeas drained (or 1 1/2 cups cooked chickpeas)
- 1/2 teaspoon baking soda for canned chickpeas only
- 1/4 cup tahini
- 2-3 tablespoons lemon juice adjust to your tastes
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic minced
- 3/4 teaspoon ground cumin
- 3/4 teaspoon salt to taste
- 1 pinch black pepper to taste
- 2 tablespoons water ice cold
- 1 pinch paprika Pinch of paprika or sumac for serving
Instructions
- Add chickpeas into a small pot. Cover with water and add baking soda. Bring to a boil over high heat. Reduce heat to medium-high and let boil until soft, about 20-25 minutes.
- Drain chickpeas in a fine mesh strainer under cool running water until water runs clear, about 20 seconds.
- Transfer chickpeas to a food processor with tahini, lemon juice, olive oil, garlic, cumin, salt and pepper. Process until smooth, scraping down the sides with a spatula when the hummus gets stuck to the walls of the bowl. Process once more. With the food processor running, drizzle in 2 tablespoons of the ice cold water. Process until smooth and creamy. (If your hummus is too thick if using a thick tahini, blend 1-2 extra tablespoons of cold water into your hummus until reaching your desired consistency.)
- Taste test and adjust flavours if necessary: extra pinch of salt or cumin, or a little extra lemon juice.
- To serve, drizzle with olive oil and sprinkle with a light dusting of paprika.
Notes
- If you’re using tahini, blend in two extra tablespoons of water for extra smooth consistency.
- Sprinkle with paprika for an extra flavour hit.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Are you saying boil the already cooked chickpeas?
Yes, exactly! That’s what I mean—it’s what will give them their velvety and creamy texture. Enjoy!
Wow, I’ve never made such creamy Hummus before; boiling the canned garbanzos is THE secret; how do you figure all this out Karina?
Love all your recipes and am NEVER afraid to try for the first time for guests because I know Karina has us covered!
Thank you so much for the feedback, Julie! I typically figure things out through trial and error. I test each recipe beforehand and choose the outcome I enjoy most. Happy cooking!
Loved this recipe and it was so easy! I am adding different ingredients to give it a different twist each time I make it. Won’t be buying hummus anymore!
I made it just now, and had to leave a review. A super smooth and delicious recipe! Finally a simple hummus recipe with amazing results.
Best recipe!!! Thank you for sharing
Hey, can I replace tahini with something else or just skip it altogether? Thanks.
Finally a smooth hummus, thank you so much, great to follow fellow Aussie
Why did I not know this trick? Fabulous texture! For us we needed more lemon … but such a great basic recipe! Thank you …
Love this recipe but sumac is the red powder on hummus, not paprika. If you are looking for a more authentic taste, sumac is the way to go.
I have tried a lot of your recipes , and love them!
Thank you