Name: Best Homemade Hummus Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 12 min
Ingredients: 15 oz can chickpeas ( drained and rinsed); water (enough to cover chickpeas in pot); 1/2 tsp baking soda; 2 garlic cloves minced; 2 tbsp fresh lemon juice; 1/4 cup high quality tahini; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp cumin; 2-3 tbsp ice water (adding more as needed for desired consistency); extra drizzle of olive oil (try flavored oils like chili or herb-infused); sprinkle of paprika; fresh parsley or dill (chopped)

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When I first started making homemade hummus over 8 years ago, it would turn out grainy, too thick, and even occasionally bitter (gross!) It was nothing like the creamy and smooth hummus from my favorite Mediterranean restaurant. Luckily, after trial and error for years, I’ve mastered the art of the best homemade hummus and made all the mistakes so you don’t have to!

The secret the the smoothest hummus (that many others don’t tell you) is simmering your chickpeas with baking soda before blending. This technique softens the chickpeas and creates a luscious, velvety hummus, and with the addition of ice water you get a whipped, silky texture that melts in your mouth. No need to spend an hour removing skins – this method is fool-proof and you will never want to buy store-bought hummus again!

What is hummus made of?

Hummus is a creamy Middle Eastern dip made primarily of chickpeas (garbanzo beans), tahini (sesame paste), olive oil, salt, lemon, and garlic. Other seasonings/flavors can be added too such as paprika, cumin, onion, and more.

Homemade Hummus Ingredients

Canned Chickpeas
Baking Soda*
Fresh lemon
Garlic cloves
Tahini*
Olive oil
Cumin & salt
Ice water

*See below for more information.

See recipe card for full ingredient list and quantities.

What is the purpose of simmering chickpeas in baking soda?

This is a secret technique that creates the creamiest hummus! Simmering in baking soda raises the pH which breaks down the chickpea outer wall and softens them. You just need to simmer for 10 minutes, drain, and then blend in your food processor with your other ingredients. Trust me – this trick makes the world of difference!

What tahini is best for hummus?

The best type of tahini is one that is very smooth, creamy (with no chunks), and not too bitter. It should have a drippy texture. It also should be made from 100% sesame seeds. If the oil/paste as separated, make sure to stir it well until combined.

My favorite tahini is from Ziyad. I like it because it’s super creamy to start without needing much stirring. It’s reasonably priced (at my store it was approximately $8). It’s available at a lot of grocery stores and on Amazon.

Some other popular brands include: Soom, Lebanon Valley, and Baron’s but I find these harder to find in local groceries (at least where I live).

How do I know if my tahini has gone bad?
You can tell your tahini is rancid if the smell has become sour. The flavor often becomes more bitter and the tahini may even dry out and become chunkier.
Did you know storing tahini in the fridge can extend it’s shelf life by 6 months?

How to Make Hummus from Scratch

1. Add chickpeas, water & baking soda

Combine in a small pot.

2. Simmer chickpeas

Simmer your chickpeas in a small pot with water and baking soda for 10 minutes.

⭐️Why baking soda? This because it raises the pH to break down the touch chickpea exterior, softening them.

3. Neutralize your garlic

Add your minced garlic with the fresh lemon juice to food processor.

Let it sit for 5 minutes while you gather the other ingredients.

4. Add the rest of the ingredients

Add tahini, olive oil, salt, cumin, and cooked & drained chickpeas to the food processor.

5. Blend

Process on a high speed, stopping occasionally and scraping down the sides with a rubber spatula.

6. Add ice water

Add in a few tbsp of ice water while it is blending. If you want a thinner consistency, add a few tsp more at a time until you have your desired consistency.

⭐️Why ice water? This creates a “whipped”, lighter texture and also gives the hummus that pale, light beige color.

7. Serve

Enjoy your hummus right away drizzled a generous amount of olive oil, sprinkle of paprika, and a sprinkle of fresh herbs if you desire.

Extra Tip!

Because the chickpeas are simmered before blended, this hummus is actually slightly warm when you first make it. I actually love it like this but you can also chill it for a few hours if you prefer your hummus cold.

How to Store Leftover Homemade Hummus

Store your leftover hummus in a glass airtight container for up to 4-7 days. It will thicken up more as it sits in the fridge. Feel free to drizzle extra olive oil to add back more moisture when ready to eat.

What to serve hummus with

Fluffy pita bread (or these mini naans are perfect – especially for a party!)
Pretzels, crackers, or pita chips
Fresh chopped veggies like carrots, celery, peppers, and more

How to use hummus in recipes

Hummus can be enjoyed not only as a dip, but also as a yummy spread!

Spread your hummus onto:

A Falafel wrap or pita sandwich
This crunchy Caesar kale wrap
A high protein sandwich like this tempeh sandwich (with 38g of protein per sandwich!)
On top of toast for a breakfast for snack (I love a sprinkle of everything bagel seasoning on top)
Make a simple appetizer like these Cucumber bites
Thin out your sauce with a little extra water to make a sauce for buddha bowls (or salads, veggies, and more!)

5-Star Tips for the Best Hummus Recipe

Soften your chickpeas: This will give you the creamiest hummus you’ve ever had! Simply simmer in baking soda & water for just 10 minutes then drain.
Neutralize your garlic: By combining the garlic & lemon first, this helps to take that sharp “bite” out of the garlic but still providing flavor.
Use high-quality tahini: This takes your hummus to the next level. Use one that is creamy, drippy, smooth, and made from 100% sesame seeds.
Finish with ice water: This helps create a lighter, “whipped” texture.

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Best Homemade Hummus Recipe