Learn how to make hummus at home. This smooth, creamy, and easy homemade hummus recipe requires only 6 ingredients and is perfect for pita chips, crunchy vegetables, or to use as a spread for your favorite sandwich.

Hummus is a quintessential Middle Eastern dip made by blending chickpeas with tahini, garlic, and lemon. Being raised in Egypt, hummus was a regular part of our meals as a family and it’s super easy to make. Even if you don’t think of yourself as an expert in the kitchen, I promise, you can learn how to make hummus at home and skip the store-bought stuff!
Once you’ve learned how to make hummus let your creativity be your guide! Use hummus as a spread on your favorite sandwiches, use it as a dip for your favorite crunchy vegetables or pita chips, or as a base for a full meal like I do in this layered hummus recipe or my recipe for meatballs and hummus. I’m telling you, hummus goes on almost everything.
Plus, hummus is good for you. Chickpeas are loaded with fiber and plant-based protein while olive oil is rich in antioxidants and heart-healthy fats. Who doesn’t love a healthy, easy-to-make snack?
Table of Contents
Hummus Ingredients
To make homemade hummus, all you need is chickpeas, garlic, tahini, lemon juice, olive oil, and salt. However, dressing it up with a little sumac takes it over the top. This is entirely optional, but why not have a little fun?
- Chickpeas, also known as garbanzo beans, are the star ingredient in hummus. If you’re wondering how to make hummus from scratch—the best, extra creamy, authentic stuff—you’ll want to cook dried chickpeas from scratch. Soak overnight and then boil in water until cooked through. It isn’t a big extra step and the payoff is worth it.
- Garlic: Start with 1 clove and make sure it is finely minced. To tame its pungency, allow minced garlic to sit in a little bit of lemon juice for a few minutes.
- Tahini is a rich, nutty paste made from toasted sesame seeds. The quality of your tahini will absolutely impact the flavor of the hummus. You can find my go-to tahini paste here.
- Fresh Lemon Juice adds a brightness that lifts the earthy flavor of the chickpeas.
- Kosher Salt: Just a pinch of kosher salt is enough to enhance the flavors of the other ingredients. You can always taste and add more if you’d like.
- Extra Virgin Olive Oil: A generous drizzle of quality extra virgin olive oil is the way to finish and serve this dip the authentic way. This is a key ingredient so the better the olive oil the better the flavor.
- TRY IT: I have a selection of my favorite olive oils from around the globe available in our shop. Find the one you like the best.
- Garnish: My favorite way to garnish a bowl of hummus is with a few pinches of tangy sumac (sometimes ground cumin is a good addition). If you have some extra cooked chickpeas, plant them right in the middle. For a pop of green, you can add a garnish of fresh parsley.
How to Make Hummus
- Soak and Cook Chickpeas. Place 1 cup dried chickpeas in a large bowl and cover with plenty of water (the beans will expand.) Soak overnight. When ready, drain the chickpeas and place them in a medium-sized heavy cooking pot. Cover with water by about 2 inches. Bring to a boil, then reduce heat and simmer for 1 1/2 to 2 hours. You should end up with about 3 cups of cooked chickpeas. If using canned chickpeas, give them a quick 20-minute simmer in plenty of water to help soften them some more.
- Peel the chickpeas. Cover the cooked chickpeas in hot water and add 1 1/2 teaspoons baking soda. Leave for a few minutes. Take a handful of chickpeas and rub them under running water to remove the skins. Discard skins. Let the chickpeas cool completely before using. Reserve 1 to 2 tablespoons of chickpeas to garnish the finished hummus later.
- Puree the chickpeas. Dry the chickpeas well then add them to the bowl of a large food processor fitted with the S-blade. Run the processor until the chickpeas turn into a smooth powder-like paste.
- Finish the hummus. While the food processor is running, add 2 ice cubes, tahini, salt, and lemon juice. Blend for about 4 to 5 minutes. Check, and if the consistency is too thick, run the processor and slowly add a little water. Blend until you reach the desired silky-smooth consistency. At this point, you can cover and refrigerate the hummus for an hour or so before serving.
- Transfer to a serving bowl and garnish. Spread the hummus in a serving bowl and add a generous drizzle of good extra virgin olive oil. Add the reserved chickpeas to the middle, if you’d like. Sprinkle sumac on top. Enjoy with warm pita wedges, your favorite veggies, and some warm pita bread.
Tips for Making Hummus
Smooth, creamy hummus is one part art and one part science. Follow these simple tips and tricks for making velvety hummus at home.
- Cook the chickpeas well (even canned chickpeas can use a quick simmer!) I already mentioned that dry chickpeas make the best hummus. Soak them overnight then simmer for 2 hours. Don’t worry about overcooking them, it just gives you creamier hummus. Even if you’re using canned chickpeas, give them a brief 20-minute simmer so they will be well-cooked and tender. If you’re new to cooking beans from scratch, I have you covered! I have written about how to cook chickpeas in the crockpot, the pressure cooker, and the stovetop. So pick your favorite way.
- Peel the chickpeas. Chickpea skins are edible, but if you want creamy hummus, peel the chickpeas and discard the skins. Of course, sometimes I don’t peel the chickpeas, but that doesn’t change the taste, it only makes the hummus a bit on the rustic side.
- Use quality tahini and enough of it. Tahini paste is a key ingredient in an authentic hummus recipe. It will add that rich consistency and subtle nutty flavor. There are all sorts of tahini options out there. The best tahini comes from Ethiopian sesame seeds. I use organic Soom tahini from 100% roasted and pressed organic Ethiopian White Humera sesame seeds.
- Add ice. I learned this trick from my mother-in-law who is a master of the Levant kitchen. The ice cubes help create a creamy, fluffy texture—kinda like freshly churned ice cream.
- Don’t rush it! Let the food processor run for 4 to 5 minutes. Run the food processor for a few minutes so the hummus mixture will blend well enough to a smooth texture.
- Taste and Test: It’s important to taste your hummus and test it for the right consistency. If you’ve added too much liquid and want to thicken it you can add more tahini or more chickpeas. It will also firm up a little once it has cooled in the fridge. You can also add 1 to 2 tablespoons of Greek yogurt, but that will change the taste as well.
- Tahini replacements: Let me be clear, if you want to make the real deal dip using an authentic hummus recipe, you should not substitute tahini for something else. However, if you want to make a chickpea dip and you are out of tahini, you can use nut butter such as cashew, almond, or brazil nut butter. Each of these nut butters will give you a different flavor profile. With the absence of tahini, I would not call it hummus.
How to Enjoy Hummus
People of the Mediterranean, myself included, eat hummus with pita bread. And if we’re doing a more modern thing, then maybe pita chips. But there are many ways to serve and enjoy this tasty dip:
- As part of mezze alongside other small plates like baba ganoush, tabouli, roasted cauliflower, or pearl couscous salad.
- To make a Mediterranean dinner bowl like these vegetarian Mediterranean bowls with quinoa, and hummus and veggies or these chicken shawarma bowls.
- As a side next to things like kofta kabobs, chicken kabobs or Greek souvlaki, lamb chops, salmon kabobs or even a fun shrimp skillet.
- For breakfast? Sure! Hummus makes the best savory breakfast toasts or these satisfying breakfast bowls.
- Dress it up! Top your hummus with fresh veggies like I did in this Farmer’s Market Hummus, load it with shishito peppers, or pile on seasoned ground beef and vegetables for a layered hummus recipe.
Fun Spins on Traditional Hummus Recipes
I think plain, authentic hummus reigns supreme, but I do love to play around with fun flavors. Here are a few options you might like:
- Roasted Carrot Hummus
- Pumpkin Hummus
- Roasted Red Pepper Hummus
- Avocado Hummus
- Beet Hummus
- Roasted garlic Hummus
More Ways to Use Hummus
Dips and Condiments
Roasted Carrot Hummus with Spicy Harissa
Middle Eastern
Middle Eastern Kofta Meatballs
Appetizer and Mezze
Extra Creamy Avocado Hummus Recipe
Browse all Mediterranean recipes.
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Hummus Recipe (Easy, Authentic, Creamy and Smooth)
Ingredients
- 3 cups cooked chickpeas, peeled (from 1 to 1 1/4 cup dry chickpeas or from quality canned chickpeas.)
- 1 1/2 teaspoons baking soda, (optional) use if peeling chickpeas
- 1 to 2 garlic cloves minced
- 2 ice cubes
- 1/3 cup tahini
- 1/2 tsp kosher salt
- Juice of 1 lemon
- Arbequina extra virgin olive oil, to serve
- Sumac, to serve
Instructions
- Soak the chickpeas: If using canned chickpeas, you can skip to step 4. Place dried chickpeas in a large bowl, cover with water, and soak overnight.
- Cook the chickpeas: The next day, drain the chickpeas cover with 2 inches of water. Bring to boil over high heat, then reduce the heat so the chickpeas are at a simmer. Simmer for 1 1/2 to 2 hours.
- Remove the skins: Add 1 1/2 teaspoons baking soda to the water with the chickpeas. Leave for a few minutes. Turn off the heat. Drain the chickpeas into a colander. While rinsing the chickpeas under running water, take a handful of chickpeas and rub them to remove the skins. Place peeled chickpeas in a bowl.
- Puree the chickpeas: Add cooked (or canned) chickpeas and minced garlic to the bowl of a food processor fitted with the S-blade. Puree until a smooth, powder-like mixture forms.
- Finish the hummus: While the food processor is running, feed 2 ice cubes, tahini, salt, and lemon juice through the tube, and process for about 4 to 5 minutes. Check, and if the consistency is too thick, run the processor and slowly add a little water, 1 tablespoon at a time, until you reach the desired silky smooth consistency.
- Garnish and serve: Spread in a serving bowl and add a generous drizzle of extra virgin olive oil. Top with a few chickpeas, if you like. Sprinkle with sumac. Enjoy with warm pita wedges and your favorite veggies.
Video
Notes
- If using canned chickpeas, make sure they are drained and rinsed. It helps if you also give them a quick 20-minute simmer in a bit of water so they soften well (dry them before use).
- To peel canned chickpeas: Cover chickpeas in hot water and add 1 1/2 teaspoons baking soda. Leave for a few minutes. Take a handful of chickpeas and rub under running water to remove the skins. Place peeled chickpeas in a bowl.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition
This post originally appeared on The Mediterranean Dish in 2015 and has been recently updated with new information and media for readers’ benefit. Enjoy!
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I don’t have a food processor so I just use a blender, also I add all the ingredient, except the chick peas first, then add them 1/2 cup cup at a time last. It works well
and gives me a smooth and creamy hummus.
Last night I had your Bamya.
Your website is used often in my house. Thank you!
Awesome! Thanks so much for sharing, Richard!
Great recipe, easy to follow, very tasty. You are the best!!!
Thanks so much, Nick!
Is it possible to make this if you don’t have a food processor?
Hello! Sure! You can try a regular blender or immersion blender. Mixing by hand with a potato masher may also work. The results may not be as smooth as with a food processor, but it will still be tasty!!
This is super easy to make…..with the exception of peeling the chickpeas. I did it but it took a very long time and feels tedious. I found that simmering the chickpeas for about 25 minutes brought out the flavor (as stated in the recipe). It also loosed many of the skins. I went ahead and did the baking soda step as well anyway. I got an equal amount of skins off. Still….quite tedious though. Next time I’m going to see if giving the water extra headroom allows the skins to be stirred to the top. If not, I’m just going to skip the peeling step going forward.
I will be making this again but I’m unsure about peeling the chickpeas next time. I found peeled dry chickpeas online, as well as organic chickpeas, but unfortunately not peeled, organic chickpeas. FYI, I asked the internet what the best chickpeas were. Westbrae’s organic canned chickpeas came up as one of the results. I have to say that the numerous reviews about the superior flavor were accurate. If you get canned chickpeas I recommend this particular brand. They didn’t have the “washed out” and/or “metal” flavor that other canned chickpeas have.
Also, I added za’atar to the blending process and used a couple of garlic cloves that were unusually large. The end result is delicious.
This will become a staple in our home.
Great to hear! Thanks so much for sharing your thoughts here, Rowen!
So creamy smooth and delicious. I followed your recipe exactly using dried chickpeas and it was very time consuming peeling them even with the baking soda soak but so worth it. First time tasting sumac so that was interesting. Will definitely be making again and soon. I’m enjoying it right now with carrots and pita, and of course a glass of wine. Please know how much I enjoy your recipes and appreciate your efforts.
You are so sweet, Sue! Thank you!
I rarely buy tahini because it’s expensive and also only sold in large jars. I don’t make hummus often enough to justify buying it. I use a tablespoon of roasted sesame oil instead of the tahini. It has the same flavour and I always have this in the pantry. I don’t miss the paste contribution to be honest.
This is a whole new level of hummus deliciousness, and it is the only recipe I will use from now on. I’m convinced that using dried chickpeas makes a world of difference. It might take longer to soak, simmer and skin them, but the result is a luxurious smooth, almost whipped texture. Thank you, Suzy, for this amazing recipe’♥️
My favorite hummus yet! Thank you for making it easy and basic. I made them from dry garbanzo beans in the instant pot, let them at room temp then in the fridge. Then I followed your method for peeling them, but putting them in a mesh colander and hand “stirring” with cold water, then turning the water off to conserve it, and plucking the skins out. Repeated as needed. The rest, just as you instructed for the easiest, best hummus I’ve made. The simple flavor stands out on its own, but I added toasted pine nuts, good olive oil, and sumac. Next time maybe more garlic, olives, and more lemon and sumac. The options are endless!
Just like all of your recipes (my other fave is Lebanese Meatballs & Red Sauce), they never fail and are so delicious and fresh! Thank you for sharing such these recipes with such great cultural love and flavor!
Tamara in Atlanta
Thank you so much for sharing, Tamara!
Living in Saudi Arabia for much of my youth AND spending a lot of time in Lebanon, my hummus “taste buds” are highly developed. This hummus? OUTSTANDING!
Best Hummus Recipe I’ve ever tried! Thank you. I just purchased your cookbook and looking forward to devouring that!
Thank you so much, Stella!
How many cans should I use for this recipe?
Thanks
Ananya
Hi, Ananya. I recommend using two 15-oz cans of chickpeas here. Enjoy!
This recipe sounds great! Can I use a blender? Also, can I do the soaking, cooking, and peeling a week ahead of preparing the hummus? Thanks!
Hi, Debora. You can definitely us a blender!
OMG! I’ve been making hummus for years in my Vitamix, and I have NEVER achieved smoothness until tonight. Let me first let you know that I do NOT peel my garbanzos; I’m far too lazy for that. The trick is the ice cubes! I used 1 frozen cube of lemon juice and 3 plain ice cubes, and voila. . .the smoothest hummus, ever!! Game changed. Thank you Suzy!!
Thanks for sharing, Suzanne!
Hi
I tried a recipe I came across on YouTube. The guy recommend using 400g tahini to 1 1/4 cups of chickpeas. The result was a bitter tasting hummus. So I was looking online at other recipes to get an idea of the chickpea / tahini ratio. I noticed people are using very little tahini. Will try your recipe next time
Yay! Thanks, Sam!
Strongly suggest home made Tahini. It’s easy to make from sesame seeds, and sesame oil. There are many good recipes online.
Hi. I love your hummus recipe, along with other recipes I’ve tried from your site. I am the only one who eats hummus since my girls are not here. How long will my hummus last? I made it about a week ago.
Hi, Renae. Generally speaking, if you refrigerate homemade hummus in a tight-lid container, it should last for about a week. It usually helps to add a top thin layer of olive oil, it seals it nicely.
I am in the process of making the hummus and know it is going to be very tasty. I was wondering if there is anything you can use the liquid for that you cooked the chick peas in? I have tossed mine then thought maybe there was a way to use it……….I love your site and ordered my cookbook yesterday. So excited to get it. You are so fun to watch and it’s easy to see you enjoy what you are doing…….Thank you from me, Donna.
I save my cooking water from beans to make soups and broth. Chick pea liquid is great for mujaddara because of its distinct flavor, but any cooking liquid from beans gives a nice, thick base to soups and such. If you won’t use it right away, go ahead and freeze it until needed.
Thanks for sharing, Kenna!