Best Homemade Hummus Recipe

5 from 2 votes

Make restaurant-quality hummus right at home! The secret the the creamiest homemade hummus is baking soda (for softening your chickpeas), high quality tahini, and ice water! These techniques create a luscious, velvety hummus 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!

Prep Time5

Cook Time10

Total Time12

Course: Appetizer, Snack

Cuisine: Mediterranean

Diet:

Servings:

Calories: 166kcal

Author: Allie Petersen

Equipment

Small pot with lid
Food processor

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

Optional Garnish

extra drizzle of olive oil (try flavored oils like chili or herb-infused)
sprinkle of paprika
fresh parsley or dill (chopped)

Instructions

Simmer chickpeas: The first step to making the creamiest hummus is to soften your chickpeas (don't skip this step - this takes the hummus to another level!)
Grab a small pot and add your drained/rinsed chickpeas. Fill with water just enough to cover the chickpeas. Add baking soda and give it a mix. Bring it to a gentle boil, then turn down to low/medium. Cover and simmer your chickpeas for about 10 minutes until softened. Then drain away the liquid.
15 oz can chickpeas, water (enough to cover chickpeas in pot) , 1/2 tsp baking soda
Neutralize your garlic: While your chickpeas are simmering, add your minced garlic with the fresh lemon juice to food processor. You don't have to blend it, but make sure the garlic is covered with the lemon juice. Let it sit for 5 minutes while you gather the other ingredients.
*This takes the "bite" out of the garlic.
2 garlic cloves minced, 2 tbsp fresh lemon juice
Add the rest of the ingredients: Add your tahini, olive oil, salt, cumin, and cooked, drained chickpeas. Process on a high speed, scraping down a few times in between.
To make your hummus even creamier and smooth, 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.
*Taste your hummus now - add more flavor if you'd like - salt, cumin lemon juice, etc!
1/4 cup high quality tahini, 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp cumin, 2-3 tbsp ice water
Serve: I love to take a huge dollop of this creamy hummus and spread it on a plate. Drizzle with a generous amount of olive oil and give it a sprinkle of paprika and/or herbs for garnish. Dive in and enjoy!

Notes

Allie's Tips for 5-Star Hummus, Everytime! ⭐️

⭐️Use a high quality tahini: High quality tahini is smooth with little separation and no large chunks. It should be slightly bitter but not overpowering. My personal favorite is Ziyad but there's lot of great ones out there.

⭐️Soften your chickpeas: Don't skip the simmering step! This has been my trick for 7+ years of creamy, dreamy hummus! Trust me - you will never go back once you try this method. (FYI - I do not recommend substituting baking powder for baking soda with this method)

⭐️Hummus without tahini? Tahini adds a creaminess and richer flavor to the hummus so I recommend making your hummus with tahini, if possible. If you don't have this available (or cannot have tahini), you can still make a delicious hummus - just add more olive oil and water. You can also substitute tahini with peanut butter, almond butter, or sunflower butter.

Nutrition