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This homemade hummus recipe is quick and easy to make, super-smooth and creamy, and tastes so fresh and flavorful!

This past month, I’ve been on a mission to improve my hummus game.

I’ve had a basic hummus recipe here on the blog that I’ve made and enjoyed for years. But while it was good — I have to admit — it wasn’t knock-your-socks-off great.  And ever since we became regulars at this little falafel joint here in Barcelona that introduced us to the creamiest, dreamiest, smoothest, most-flavorful hummus ever, I knew that I needed to go back to the drawing board and kick my old hummus recipe up a notch.

And thus — the hummus testing began.

My first mission was to improve the flavor of my hummus, which was actually a piece of cake. More tahini, more lemon juice, more garlic, and more salt instantly livened and brightened up the flavor of this dip. Plus a generous sprinkle of ground sumac on top (the preferred spice of our falafel spot), or maybe some paprika if you prefer.

My second mission was to improve the texture of my hummus and make it as silky-smooth as possible, which ended up being a total recipe-testing rabbit hole. Turns out that the internet is full of opinions about exactly how to achieve the perfect creamy texture, most of which have to do with how to cook your chickpeas. So in the quest for killer hummus, I put on my Ali’s Test Kitchen hat and tried ’em all. From Solmonov’s famous method of soaking dried chickpeas overnight and then boiling them until they are overcooked in baking soda, to Epicurious’ shortened method of just boiling a can of chickpeas in water for 20 minutes, to Melissa Clark’s scratch Instant Pot hummus, to the Washington Post’s super-speedy method of pureeing the hummus for a full 3 minutes in the food processor, to various tips from around the internet to incorporate aquafaba, use a blender, and (ugh) individually peel every one of those little chickpeas — well, let’s just say it’s a good thing that Barclay and I love hummus because we’re nearly twenty batches in this month (and counting).

Our conclusion?

I hate to say it, but the difference between most of these methods was surprisingly microscopic. From the way that people talk online, I was expecting pretty dramatic differences between the various methods once we lined our batches of hummus up side by side for round after round of blind taste-testing. But most of our conversations ended up being like, “Dang, I don’t know, I mean maybe batch three is a teeny bit smoother than batch four?! Maybe?”

In the end, the most game-changing factor for us ended up being the easiest, quickest, almost-hate-to-admit-it-after-all-of-that-testing step of all — simply pureeing your hummus an extra few minutes in the food processor. I know, it seems so obvious. But giving the food processor a few extra minutes to work its magic seemed to be the key factor in achieving that perfectly creamy, light, whipped texture that we were going for.

That said, yes, the flavor and texture may have been a tiny bit better with boiled-from-scratch chickpeas, either made on the stove or in the Instant Pot. Or yes, if you’re using canned chickpeas and have an extra 20 minutes to boil them before pureeing, the texture may be just a tiny bit creamier. But honestly, after blitzing our final three batches for 4 full minutes in the food processor — one with chickpeas boiled from scratch, one with canned chickpeas boiled for 20 minutes, and one with chickpeas just straight outta the can — Barclay and I couldn’t even reach an agreement with blind taste-testing about which one was the smoothest. Those extra few minutes in the food processor seemed to even them all out!

Anyway, I know that hummus-making opinions on the internet are very passionate. So to each hummus maker, his or her own. But, if you’d like to try the winning recipe and method that we landed on in our house after our hummus-a-thon, here it is!

Classic Hummus | 1-Minute Video

What Is Hummus?

Alright, first let’s back up for a sec — just exactly what is hummus? In case this is new to you, it’s a classic dish from the Middle East and Mediterranean made primarily from chickpeas (a.k.a. garbanzo beans), tahini (ground sesame paste), lemon juice, garlic and salt. Various countries add in their own staple ingredients, like ground cumin. And of course, if you look for hummus at any American grocery store nowadays, there are about a million variations that you can buy. It can be served warm or cold, as a dip or as a spread, and above all, it’s downright delicious.

Hummus Ingredients

One of the other things I love about making homemade hummus is that most all of the ingredients can be found in your pantry, making this an easy impromptu dip to make for parties, game day, or a regular ol’ delicious weeknight dinner. You will need:

  • Chickpeas*: I simply recommend buying a can of good organic chickpeas, which we will rinse and drain and add straight to the hummus.
  • Tahini: Since this ingredient is arguably the most prominent flavor in hummus, I recommend purchasing a jar of good-quality tahini.
  • Garlic: This recipe calls for two cloves, but feel free to double that if you would like more garlicky flavor.
  • Lemon juice: Fresh, please!
  • Ground cumin: I absolutely love the added flavor of some cumin in hummus.
  • Olive oil: We will incorporate some into the hummus itself, and then drizzle extra on top for serving.
  • Salt: I always use fine sea salt.
  • Cold water: This is another game-changing ingredient when it comes to the texture of your hummus. If it’s too thick and not smoothing out, just add in some more water.

*Or, as I mentioned earlier, feel free to instead use:

  • Chickpeas that have been cooked from scratch: Either in the Instant Pot or on the stovetop. I recommend overcooking them a bit to slightly soften the chickpeas and loosen up the skins.
  • Canned chickpeas that have been simmered for 20 minutes: If you have the extra time, just rinse and drain your chickpeas. Transfer them to a saucepan and cover with an extra inch or two of water. Then bring to a simmer, continue simmering for 20 minutes, and drain. If you happen to buy a brand of chickpeas that seems to be harder and undercooked — I’ve found that brands can vary significantly — this method may be helpful.

Then, of course, there are the toppings. For a classic batch of hummus, I recommend drizzling some olive oil on top of the dip, and then sprinkling it with either ground sumac or paprika, plus maybe a sprinkle of chopped fresh parsley. But the sky’s the limit with other toppings you could add! Toasted pine nuts, chopped roasted red peppers, and everything bagel seasoning are a few of my other faves.

How To Make Hummus

To make this hummus recipe, simply:

  1. Puree the first seven ingredients in a food processor until smooth. Tahini, cold water, olive oil, cumin, salt, garlic and lemon.
  2. Add in the chickpeas. One can, rinsed in warm water and drained.
  3. Puree for 3-4 minutes, or until smooth. Yep, put that food processor to work! Just keep it going and going until the hummus is nice and smooth, pausing once or twice to scrape the sides down. If the hummus seems too thick, feel free to add in an extra tablespoon or two of water too.
  4. Taste and season. Give the hummus a taste, and add in extra salt, cumin and/or lemon juice if needed.
  5. Garnish and serve. Transfer it to a serving bowl, add on any toppings that you would like, and enjoy!!

Hummus Recipe Variations

The sky’s the limit if you’d like to get creative and mix things up with your hummus! Some of my favorite variations include:

  • roasted red pepper hummus: a classic, and even better with some crushed red pepper flakes sprinkled in too
  • pesto hummus: store-bought or homemade, plus maybe an extra garnish of toasted pine nuts
  • roasted garlic hummus: nix the fresh garlic in favor of a few cloves of rich, sweet, roasted garlic

Ways To Use Hummus

Of course, you can always use hummus as a dip. But it’s also delicious used in:

  • toast: I’ve been on a major hummus toast kick this year (more on that coming soon!)
  • burgers/sandwiches: just use the hummus as a spread for extra flavor
  • wraps: similarly, hummus makes a great spread in wraps or gyros
  • salads: mix in some extra lemon juice, water and oil, and hummus can double as a delicious salad dressing
  • mixed into pasta: similarly, just thin the hummus out with some water, and it can be used as a sauce for hot noodles or cold pasta salads
  • as a “crust” for chicken: this old hummus-crusted chicken recipe is still one of my faves
  • deviled eggs: the flavors in hummus pair perfectly with deviled eggs!
  • mashed potatoes: so good.

More Favorite Dip Recipes

Looking for more great dip recipes? Here are a few more of my faves:

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 208 reviews
  • Author: Ali
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6 -8 servings 1x


This homemade hummus recipe is quick and easy to make, super-smooth and creamy, and tastes so fresh and flavorful!


  • 1/3 cup good-quality tahini
  • 24 tablespoons cold water, or more if needed
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon fine sea salt
  • 2 medium cloves garlic, peeled and smashed
  • juice of 1 lemon (23 tablespoons)
  • 1 (15 ounce) can chickpeas*, rinsed and drained
  • optional toppings: extra drizzle of olive oil, chopped fresh parsley, sprinkle of ground sumac or paprika, toasted pine nuts


  1. Add tahini, cold water, olive oil, cumin, salt, garlic and lemon juice to a food processor.  Puree until smooth.
  2. Add in the chickpeas.  Puree for 3-4 minutes, pausing halfway to scrape down the sides of the bowl, until the hummus is smooth.  If it seems too thick, add in another tablespoon or two of water.
  3. Taste and season with additional salt, cumin, and/or lemon juice if needed.
  4. Serve immediately, garnished with your desired toppings.  Or transfer to a sealed container and refrigerate for up to 3 days.


Or, as mentioned above, feel free to instead use:

  • Chickpeas that have been cooked from scratch: Either in the Instant Pot or on the stovetop.  I recommend overcooking them a bit to slightly soften the chickpeas and loosen up the skins.
  • Canned chickpeas that have been simmered for 20 minutes: If you have the extra time, just rinse and drain your chickpeas. Transfer them to a saucepan and cover with an extra inch or two of water.  Then bring to a simmer, continue simmering for 20 minutes, and drain.

These two methods may yield slightly smoother hummus.  But in my experience, the difference was negligible and arguably not worth the extra time and effort.


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386 comments on “Hummus”

  1. This is a recipe I was looking for with hummus. Thanks.

  2. I just finished making my hummus recipe from your recipe. I used some Smoky Paprika in it though because that’s all I had outside of roasted peppers, extra lemon juice, c u m i n. It was really good but then I remembered my friend told me to add a half a cup of natural yogurt natural with no flavouring and she said it is so creamy and that’s get in Lebanon so the next time I make it I think I’ll try that. Thanks for the recipe and getting me on the road to actually making it after procrastinating for years and years and years. There you go

  3. I’m a registered dietitian teaching a free Kids in the Kitchen Zoom class through a local library here in Vermont. Yesterday I taught the group to make a sesame noodle sauce, and the discussion turned to how to use up the rest of the tahini people had purchased. I immediately thought of your luscious hummus, and I was excited to send families to your site.

  4. Soaking first and then using the discarded liquid to water your plants. Then DO save the cooking liquid to thin out your hummus. Soaking makes them more easily digestible. The cooking liquid is very nice on garbanzos. I think they refer to it as aquafaba.

  5. This is the perfect hummus.

  6. This turned out amazing. I did use canned garbanzo beans. I puréed them in the cuisinart for longer like the recipe said and it came out nice and creamy. Only thing I did (which isn’t really bad) was I used 2 large cloves of garlic and a tsp of salt and should have done the 1 large and backed it down to the 3/4 tsp salt or (even half tsp) like the recipe states because it was a bit salty and garlicky buts that’s all on me. It was the best tasting hummus. Better than any store bought that’s for sure.

  7. How much chickpeas if soak and oil yourself?

    • If using dried beans, use 1/2 cup. This will end up about 1 1/2 cups when cooked.

    • This is an amazing recipe. I love the flavor. Then we went to adding… leftover Pico for the onion jalapeño cilantro punch. Another was olive salad that goes in a muffala. Talk about wonderful. Thank you for sharing!

  8. This was great. Made exactly as written. My late husband had a great recipe that he never wrote down. This matches it well! Thank you!

  9. This is an excellent hummus recipe. I probably would only use 1/2 tsp of sea salt as 3/4 tsp made it a little more salty than necessary. This is going in my recipe book for sure! Try it with Baked Avocado Chips! Yum!

  10. Looks great. Thanks will try.

  11. GREAT recipe!!! I added a smidge more cumin because I love that spice! Another delicious way to top it when serving is with – of course – more olive oil, then some chopped pistachios and pomegranate seeds!! Soooooo good!! TY!!

  12. Worked out really well for me. I’ve tried many variants on the recipe but this one (given a good amount of blending time) gets the combination of flavours and the texture right. Thanks.

  13. This is the perfect recipe. I went with the canned, boiled option but I may try straight canned next time. My hummus also ended up a tad garlicky for me, but that can easily be adjusted. I might even try roasted next time. Thank you so much for this great base recipe. It’s already in my book!

  14. Easiest, creamiest hummus.

  15. I made this recipe and followed it to the T. It had a bitter taste, I don’t know where I went wrong, did exactly and used the required ingredients and it had a bitter after taste.

    • I always taste as I go, and sometimes u have to add a tiny bit if sugar ir sweetner. Sometimes it’s just a little bitter. Sweeten it just enough but be careful, it doesn’t take much at all!

  16. I just LOVE this recipe. I can’t remember the last time I bought hummus pre made..

  17. First time making homemade hummus. Super easy recipe and the tip to puree extra time was spot on. I removed the skins before I simmered the chickpeas. So creamy and delicious. Thanks for a great recipe!

  18. I’m sure your recipe is very good. If using canned garbanzos, I have had great results using one can drained plus one can not drained, plus the same seasonings garlic lemon, tahine etc that you are using. And keep that blender going until its super creamy.

  19. So good and easy! A 1/4 tsp salt was plenty for us. I also added a little lemon zest and fresh parsley. You could flavor this so many ways!

  20. I have been making this every week for 3 months. We love it and flavor it however we want. Like roasted red peppers, roasted garlic, jalapeños or serranos, smoked paprika if you can think of it you can do it!

  21. Pretty sure we’ve made this recipe now at least two dozen times and it’s always so good!!! I figured it was time to leave a comment and tell you. ?

  22. Thank you for sharing this recipe. We love it!!

  23. So good! So EASY to make!

  24. This recipe is PERFECT! We have an authentic Lebanese restaurant we practically live at, but we always have fun trying new recipes at home. This is the closest we’ve found to their hummus. So creamy. The consistency is spot on, and it’s so flavorful!

  25. This is the best hummus recipe. I have made it numerous times with great success! Thanks for sharing

  26. Can this hummus be frozen?

  27. Thank you for the great recipe
    I made double, tasted delicious ! yum 😋

  28. This is the first time I’ve made hummus, and I will never buy it again! The flavor was delicious, and it made me realize how easy it is to make.

  29. Hands down the best hummus recipe. I grew up on middle eastern food and this is perfection. My jidu loves whenever I make it, along with the rest of the family!!

  30. Hi, I absolutely loved this recipe. Could I freeze this hummus?

  31. Phenomenal recipe. My toddler and I just made it together and he has already eaten three spoonfuls. #win

  32. Very good recipe I might add a little bit more water to it next time it was actually pretty good thank you

    • Very good recipe I had a little bit more water because it was too thick and I like lemon juice so add a little bit more of that and it turned up just the way I like it

  33. Can you freeze this hummus recipe?

  34. EXCELLENT!!!!!! I just made this just now and it was exactly what I was looking for. (I did omit the garlic ’cause my tummy doesn’t like it, which is why I wanted to make my own.) I will be making this a LOT!

  35. Too much liquid. Very runny.

  36. This is absolutely delicious!! I didn’t change a thing! Simple to make. I am saving this recipe and will use it as my “go to” hummus recipe. Yummmm!

  37. Can I use a blender if I don’t have a food processor?

  38. The most amazing hummus EVER!!! Thank you for sharing this recipe!!

  39. We like to sprinkle with Za’tar and drizzle with EVOO before serving. Very good.

  40. My husband and I have been on a hummus spree, and going through storebought hummus at a rapid pace. I just whipped up this recipe in 5 minutes, and oh boy, it is delicious! I did it all with a simple immersion blender as well, just using a medium bowl and tilting it to get the blade submerged in the first batch of ingredients. I love the presence of the tahini flavour in this.

  41. I do not have tahini. Could I use another nut?

  42. My favorite hummus recipe. Easy, quick make, fresh and delicious. My favorite adds are toasted pine nuts, quality EVOO, and sumac ( Persian spice). And it’s pretty.

  43. You never disappoint with any of your recipes. This hit the spot.

  44. This IS really the best hummus recipe ever. I have made it dozens of times, every time it turns out perfect and delicious! Many thanks!

  45. Made mine w canned chick peas, rinsed but not boiled in an Magic Bullet, Perfection.

  46. Easy to make and delicious!

  47. Wow

    I resisted for years to make this stuff so I always bought it. I stumbled across your recipe and I figured I should give it a shot. I just made it and your instructions were very easy to follow. The result was awesome. It was so tasty. My wife wanted me to make more that same night to bring to a social event! Thank you

  48. How long is it good for once made?

  49. Wow! Honestly, this is the best hummus I’ve ever made! Thank you!

  50. We have always loved hummus and we’ve made it many times but this is the best homemade hummus ever