Easy Hummus Recipe

This easy homemade hummus recipe is super creamy and smooth. It tastes better than store-bought and there’s no need to peel your chickpeas.

This is my absolute favorite hummus recipe. After experimenting with different variations over the past ten years, this is the hummus recipe that I make the most.

It’s simple. It’s easy. And you only need a few high-quality ingredients to make the best hummus you’ve ever had. I promise that you’ll never go back to store-bought hummus again!

What is hummus?

Hummus is simply the Arabic word for “chickpea”. This tasty vegan dip has been a staple in the Middle East, Mediterranean countries, and North African regions for centuries.

It’s typically made with pureed cooked chickpeas (garbanzo beans), tahini, lemon juice, and salt. Garlic and olive oil are optional ingredients, but many modern recipes include them for extra flavor.

The true origin of hummus is a hotly debated topic. Some historians believe that Egypt was the birthplace of the earliest versions of hummus, while others believe its origins point to Syria.

How does hummus taste? Chickpeas are the main flavor and star of this recipe. It’s balanced with a nutty flavor from the tahini paste, a bit of citrus from the fresh lemon juice, and has just a hint of garlic.

Why you’ll love this easy hummus recipe

The texture is SUPER smooth and creamy. This recipe always delivers extra creamy and smooth hummus. You never have to worry about eating gritty or chunky hummus again.

You don’t need to cook your chickpeas from scratch. This recipe uses canned chickpeas, so you can make this in less than 30 minutes.

I used to make hummus before by soaking dried chickpeas overnight and cooking them the next day. Yes, the hummus was amazing. But it was SO time consuming.

Instead, you can achieve the SAME smooth texture and delicious taste by boiling canned chickpeas with ½ teaspoon of baking soda for 20 minutes. This will save you a ton of time and effort!

You don’t need to peel the skins off the chickpeas. The key to making the texture super smooth and velvety is by boiling the canned chickpeas with a little bit of baking soda.

According the Ottolenghi’s chickpea cooking method, the baking soda helps break down the chickpeas by making them soft. This means you don’t have to peel the skins off the chickpeas.

I’ve tried peeling the skins off every single canned chickpea before and it takes forever. Plus, the hummus never reaches the same silky-smooth texture no matter how long I blended them.

It doesn’t have the strong raw garlic flavor. I love the taste of garlic, but I often find that raw garlic overwhelms the other delicate flavors in hummus.

This recipe uses garlic powder instead of raw garlic, which gives the hummus the perfect amount of garlic flavor. If you’re serving this to guests, they will appreciate it.

Homemade hummus ingredients

Hummus is like a blank canvas where you can dress it up and create your own masterpiece.

To get started, all you need is chickpeas, tahini, lemon, garlic, olive oil, and salt. I also like to sprinkle a little seasoning on top along with fresh parsley for serving.

Chickpeas (or garbanzo beans): This is the main ingredient in hummus. Chickpeas are rich in fiber and protein. I always keep a few cans of chickpeas in my pantry so I can quickly whip up fresh hummus when the craving strikes.

You can choose to cook your own chickpeas from scratch if you prefer. Make sure to soak your dried chickpeas overnight and cook them a little longer than you normally would so they get nice and soft. You’ll need about 1½ cups of cooked chickpeas for this hummus recipe.

Tahini: Tahini is a paste made from hulled sesame seeds. It has an earthy, nutty taste and is used to make dips like hummus or baba ganoush. You can also use tahini to make dressings, sauces, or even sweet desserts.

I like to buy my tahini from a local Mediterranean grocery store because they offer a wide selection of high-quality tahini. Always check the label to make sure the ingredients are just purely sesame seeds, preferably hulled sesame seeds.

The best tahini brands are the ones that come from Ethiopia, Lebanon, Israel, or Palestine.

Lemon: You’ll want to use freshly squeezed lemon juice for this recipe. It will elevate your hummus and bring together all the delicious flavors.

Never use store-bought lemon juice in a bottle. It will make your hummus taste dull.

Extra-virgin olive oil: Extra-virgin olive oil gives this hummus the best flavor so don’t skip it. I use only 1 tablespoon of olive oil while blending the hummus but add a generous drizzle on top for serving.

Garlic: I use garlic powder for this recipe because I don’t like the taste of raw garlic.

PRO TIP: If you prefer to use raw garlic, but want to tone down the garlic flavor, chop the garlic and let it hang out in the lemon juice for 10 minutes. Then remove the garlic completely before adding the garlic-infused lemon juice to the hummus. I learned this tip from America’s Test Kitchen.

Sea salt: I use ½ teaspoon of sea salt in this recipe to help bring out the flavours.

Ground cumin: Just a pinch of ground cumin adds an incredible richness and spice to this hummus.

Ice water: When using canned chickpeas, I use ice water. But if you’re using warm cooked chickpeas, use ice cubes instead.

The ice creates an emulsification with the chickpeas that helps create its creamy, light, and fluffy consistency.

Toppings: After spreading your hummus on a serving platter or bowl, drizzle a generous amount of olive oil on top. Then add a sprinkle of paprika, sumac or za’atar, and a little chopped parsley.

How to make homemade hummus (step-by-step)

Rinse and drain the chickpeas. In a medium saucepan, bring 3 cups of water to a boil over medium high heat. Add the drained chickpeas and baking soda. Reduce the heat to medium and cook until the chickpeas are soft, and their skins start to loosen, about 20 minutes.

You want the chickpeas to be super soft, but not mushy. You’ll know when they’re done when they can easily be squashed when pressed between your fingers or against the side of the saucepan with a spoon/fork.

As the chickpeas cook, you’ll notice their skins will float to the surface of the water. Use a spoon to skim off any loose skins or foam that floats to the surface.

Drain the chickpeas using a fine-mesh strainer and rinse them thoroughly with cool water. No need to peel the skins.

Add the warm chickpeas to a food processor or high-powdered blender, along with the tahini, freshly squeezed lemon juice, garlic powder, salt, and a pinch of cumin powder. Process the mixture until you get a thick puree, scraping down the sides as needed.

Slowly add the ice water while the machine is running until the mixture is super smooth. Then drizzle in the olive oil and continue processing until the hummus has reached your desired consistency, about 1-2 minutes.

Taste and adjust the seasoning as necessary. Does it need a little bit more lemon juice or more salt?

Spread the hummus into a large serving plate or bowl. I like to use the back of a spoon to make grooves and little pockets in the hummus before drizzling a generous amount of olive oil on top.

Finish the hummus with a sprinkle of paprika, sumac or za’atar, and a little fresh parsley. Enjoy!

What is traditionally eaten with hummus?

Hummus is traditionally eaten with pita bread or as a side next to things like kebabs or falafel. Below are some more ways you can serve and enjoy hummus:

On a mezze platter: With fresh vegetables, tabouli, olives, falafel, pita chips, and other dips like baba ghanoush.

As a side dish: Served at breakfast, lunch or dinner along with kebabs or a vegetarian Mediterranean bowl.

In pasta or salad dressing: You can use hummus to help make your next salad or pasta extra luscious and creamy. I even spread hummus on toast with sliced avocado and a sprinkle of sumac.

As the base for loaded hummus: I went to a restaurant once where all they served was loaded hummus. This is where you can get creative and top your hummus with whatever you desire. Some ideas include Greek salad, roasted potatoes, crispy chickpeas, guacamole, marinated olives and feta, or roasted cauliflower.

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