Learn how to make hummus like a pro! I’m sharing my family’s easy hummus recipe and expert tips for authentic, smooth, ultra cream hummus! And be sure to watch the video.
No mezze is complete without a bowl of hummus and some warm pita. But there are so many ways to enjoy this tasty dip!
What is hummus?
Most everyone knows hummus. It’s the quintessential Middle Eastern dip made by blending chickpeas with tahini, garlic, and citrus.
I grew up on it, and I’m convinced that this simple beige dip is some of the best stuff on earth! Creamy, satisfying and packed with plant-based protein.
This authentic homemade hummus recipe is so much easier to make than most people think and way better than the store bought stuff!
I love this recipe because it’s simple and uses just a few ingredients. But a few tips make all the difference in this hummus recipe, so be sure to read on!
Ingredients
- Chickpeas (3 cups). Chickpeas, also known as garbanzo beans, are the star ingredient in hummus. Canned or dry chickpeas? If you’re wondering how to make hummus from scratch–the best, extra creamy, authentic stuff–you’ll want to cook your own chickpeas from scratch (you’ll give them a good soak overnight + boil in water until well-done. More on this later)
- Garlic (1 or 2 cloves). Start with 1 clove and make sure it is finely minced. Tip: to tame its pungency, allow minced garlic to sit in a little bit of lemon juice for a few minutes.
- Tahini (1/3 cup). Tahini is a rich, nutty and slightly bitter paste made from toasted sesame seeds. (You can find my go-to tahini paste here).
- Fresh Lemon Juice (from 1 lemon). Fresh lemon juice is just the thing to add tang here.
- Kosher Salt. Just a pinch of kosher salt to your liking. You can always add more. If you’re interested in adding
- 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. (You can find my go-to extra virgin olive oils at our online shop here)
- Garnish. Not to be underestimated. My favorite way to garnish a bowl of hummus, once the EVOO has been poured nicely right in the middle, is 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.
5 Important tips
- Cook the chickpeas well (even canned chickpeas can use a quick simmer!) I already mentioned that dry chickpeas are the best if you really want to learn how to make hummus from scratch. After soaking overnight, you can give the chickpeas a simmer in water for about 2 hours until well-cooked through and tender. Big tip! Overcooking the chickpeas just a bit gives you creamier hummus! So, even if you’re using canned chickpeas, give them a brief 20 minute simmer so they will be well cooked and tender.
- Peel the chickpeas. Chickpea skins are edible, but if you want creamy hummus, peel the chickpeas and discard the skins. It helps to soak the chickpeas in a bit of hot water with some baking soda, takes the chickpea skins right off (more on this process below). 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 (find it at our online shop here).
- For fluffy hummus, add ice cube while blending. Sounds crazy right? This is a trick I learned from my mother-in-law who is a master of the Levant kitchen. The ice cubes help in whipping the hummus into a creamier 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. Test, and if needed, add a tiny bit of hot water through the opener of the food processor as it’s running to help continue to smooth the hummus even more until it’s utterly creamy.
How do you make hummus from scratch?
Time needed: 20 minutes
My guide for how to make hummus step-by-step. Printable recipe below
- Soak and cook the chickpeas
If using dry chickpeas allow extra time for soaking (overnight) and cooking (2 hours).
Take 1 cup dry chickpeas and place it in a large bowl. Add plenty of water and soak overnight (chickpeas will expand in the bowl).
When ready, drain 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 tsp baking soda. Leave for a few minutes. Take a handful of chickpeas and rub under running water to remove the skins. Discard skins. Let the chickpeas cool completely before using.
- Puree the chickpeas in a food processor
Dry the chickpeas well then add them to the bowl of a large food processor that’s fitted with a blade. Run the processor until the chickpeas turn into a smooth powder-like paste
- Add the rest and keep blending
While the food processor is running, add 2 ice cubes, tahini, salt, and lemon juice. Blend for about 4 minutes or so. Check, and if the consistency is too thick still, run processor and slowly add a little hot water. Blend until you reach 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 in a serving bowl and add a generous drizzle of good extra virgin olive oil. Add a few chickpeas to the middle, if you like. Sprinkle sumac on top.
Enjoy with warm pita wedges and your favorite veggies and some warm pita bread.
How do you thicken hummus?
If , for some reason, you ended up using more liquid than you should have or if you still want a thicker consistency, you can add a bit more tahini. And if you chill the hummus for an hour or so before adding any garnish, that should help as well.
Another thing you can add to thicken your hummus is 1 or 2 tablespoons of Greek yogurt. You can add the Greek yogurt right in the food processor and blend.
What is hummus traditionally eaten with?
People of the Mediterranean, myself included of course, 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 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.
Tahini substitutions: what can I use instead of tahini
Let me be clear, if you wan to make the real deal dip using an authentic hummus recipe, you should not substitute tahini for something else. I personally do not. (You can find my favorite organic tahini here at our online shop)
However, in a pinch, if you want to turn your chickpeas into a dip, you can get a similar result in consistency, but not in flavor, by using a nut butter such as cashew, almond, or brazil nut butter. Each of these nut butter will give you a different flavor profile.
You can also use Greek yogurt, as I indicated earlier. Again, a completely different flavor profile.
In the absence of tahini, you can create a chickpea dip, I just would not call it hummus.
Variations
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:
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Print
Easy Hummus Recipe: How to Make Hummus
- Total Time: 20 minutes
- Yield: serves up to 8 people
Description
How to make hummus the traditional way. No fuss. No extra flavors added. Just a plain, classic homemade hummus recipe. And a couple of tricks will ensure you achieve the best hummus ever–thick, smooth, rich, and ultra creamy. Be sure to see the video tutorial as well.
Ingredients
- 3 cups cooked chickpeas, peeled (from 1 to 1 1/4 cup dry chickpeas or from quality canned chickpeas. See recipe notes for more instructions on cooking and peeling chickpeas)
- 1 to 2 garlic cloves, minced
- 3 to 4 ice cubes
- 1/3 cup (79 grams) tahini paste
- ½ tsp kosher salt
- Juice of 1 lemon
- Hot water (if needed)
- Arbequina extra virgin olive oil
- Sumac
Instructions
- Add chickpeas and minced garlic to the bowl of a food processor. Puree until a smooth, powder-like mixture forms.
- While processor is running, add ice cubes, tahini, salt, and lemon juice. Blend for about 4 minutes or so. Check, and if the consistency is too thick still, run processor and slowly add a little hot water. Blend until you reach desired silky smooth consistency.
- Spread in a serving bowl and add a generous drizzle of olive oil. Add a few chickpeas to the middle, if you like. Sprinkle sumac on top. Enjoy with warm pita wedges and your favorite veggies.
Notes
- If starting with dry chickpeas, allow extra time for soaking (overnight) and cooking (2 hours).
- To cook dry chickpeas: soak chickpeas in plenty of water overnight (water needs to be at least doubled the volume of chickpeas). When ready, drain 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.
- 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 chickpeas (cooked or from a can): cover cooked chickpeas in hot water and add 1 1/2 tsp 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.
- Need to thicken your hummus some more? If for some reason, you ended up using a bit more liquid that you should have, cover and refrigerate the hummus for an hour or so before using. It should thicken up a bit. Otherwise, another trick I used to do is to add 1 to 2 tbsp of Greek yogurt to hummus to also add some creaminess (you would have to blend it again in the food processor). But with this recipe (and tips mentioned above) I have not needed to do this.
- Recommended for this recipe: the best way to finish this hummus is with a generous drizzle of our excellent Arbequina extra virgin olive oil and a few sprinkles of sumac.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Appetizers
- Method: Blended
- Cuisine: Middle Eastern
This post originally appeared on The Mediterranean Dish in 2015 and has been recently updated with new information and media for readers’ benefit. Enjoy!
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!