How to Make Creamy Homemade Hummus (Two Ways)
A smooth and creamy chickpea spread with a tang of tahini and zing from lemon juice—the ultimate dip, sandwich spread, or centerpiece for a Middle Eastern or Mediterranean dinner party!
What is Hummus?
Hummus is a common Mediterranean and Middle Eastern spread made from cooked chickpeas and tahini paste. My favorite thing about this recipe is that it’s super customizable and can be used in a variety of dishes—so without further ado, let’s get started!
Ingredients You’ll Need
- Chickpeas. Either dried or canned chickpeas will work—I included the method for both.
- Baking soda. This will soften the skins of the chickpeas when they’re cooked, giving you a smooth end result.
- Tahini paste. To add body, smoothness, and a hint of bitterness/nuttiness.
- Lemon juice. To lighten the hummus.
- Garlic. Feel free to add as much as you’d like—I find that 1 clove is perfect for me.
- Salt.
- Water. Adding cold water or ice lets the hummus whip up to a fluffy texture while still maintaining its shape.
- Olive oil. For garnish. If you want to add a tablespoon or two at the end of blending, go for it!
- Spices and add-ins. Get creative! I normally add smoked paprika and cumin, but you can add roasted garlic, red bell peppers, or even everything bagel seasoning. Chickpeas, parsley, or sesame seeds also work well as a garnish!
How to Make Homemade Hummus
There are two main ways you can make homemade hummus, with dried chickpeas or with canned chickpeas. Here are the main differences:
- From dried chickpeas. If you go this route, you need to soak your chickpeas overnight and boil them the next morning to get them tender. A lot of people say that making hummus from dried chickpeas results in a better taste and smoother texture. Personally, I don’t think it makes too much of a difference, so I don’t do it that often.
- From canned chickpeas. With canned chickpeas, you still need to boil them (though not as long), which softens the beans and ensures a smooth and creamy hummus.
After cooking the chickpeas, all you need to do is blend them with all the other ingredients! Since every batch of hummus and tahini is different, feel free to adjust measurements to taste, adding more lemon juice or tahini as necessary.
How to Serve Hummus
I use hummus as a base for pretty much everything (more like a condiment than a dip), and here are some serving suggestions!
- Use it as a spread on sandwiches or toast. Avocado toast, cottage cheese toast (yes, that’s a thing), panini, BLT—the list is endless! I love eating hummus and toast with a homemade shakshuka as well.
- Serve as a dip with chips or pita bread. Probably the most traditional way to serve hummus. If you want to make your pita bread from scratch, check out my recipe here!
- Add it as a side for rice bowls. I use hummus as a side with grilled chicken skewers and my lamb arayes as well.
- Put it in salad dressing. A little olive oil, some hummus, a touch of balsamic and dijon mustard and you’re set.
- Use it in a pasta sauce.
Hummus FAQ
- How do I store hummus? You can put it in an airtight container in the refrigerator for 2-3 days (but I’ve had batches that last up to a week). Since homemade hummus doesn’t use a lot of preservatives like store-bought, it has a shorter shelf-life. Most of the time, I divide the hummus into two containers and freeze one (frozen hummus will keep around 4-6 months). When I want to use it, just thaw in the fridge overnight!
- Can I freeze cooked chickpeas? Yes! After boiling them (in either method), let the chickpeas cool completely, then store them in a Ziploc bag in the freezer for up to 6 months. To use, thaw them in the fridge overnight and continue the recipe as written.
- If I don’t like the taste of raw garlic, what can I do? To mellow the taste of garlic, either reduce the amount in the recipe, or let the grated garlic soak in the lemon juice 10 minutes before using.
Creamy Homemade Hummus (Two Ways)
A smooth and creamy chickpea spread with a tang of tahini and zing from lemon juice—the ultimate dip, sandwich spread, or centerpiece for a Middle Eastern or Mediterranean dinner party!
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Servings: 2 cups
Ingredients
- 8 ounces dried chickpeas or 1 (15 ounce) can garbanzo beans/chickpeas
- 1 teaspoon baking soda
- ⅓ to ½ cup tahini (see note)*
- 1-2 tablespoons lemon juice
- 1 clove garlic, finely grated
- 1 teaspoon kosher salt
- 4 tablespoons ice water
- Good-quality olive oil
- Smoked paprika, cumin, roasted garlic, roasted red bell peppers, optional
Instructions
If using dried chickpeas
- The night before, place the dried chickpeas into a large pot and cover them with 2-3 inches of water. Let the beans soak overnight.
- The next morning, drain the chickpeas and put them back in the saucepan. Replace the pot with fresh water, then bring it to a boil and add the baking soda.
- Skim any foam from the top of the water (it's okay if you don't get it all), and allow the chickpeas to boil over medium heat for 30 to 60 minutes, until very tender (you should be able to easily break apart a chickpea between two fingers). Drain the chickpeas and allow them to cool slightly.**
If using canned chickpeas
- Drain and rinse the can of chickpeas and place them in a saucepan. Cover the chickpeas with water. Bring the pot to a boil, add the baking soda, and cook for 20 minutes on medium heat, until very tender (you should be able to easily break apart a chickpea between two fingers). Drain the chickpeas and allow them to cool slightly.**
To make the hummus
- Place the chickpeas into a food processor and pulse until smooth. Add ⅓ cup tahini paste, lemon juice, grated garlic, and salt. Allow the food processor to run until everything is well incorporated and smooth.
- Stream in the cold water and process again. If the hummus isn't creamy enough, add more water or a couple of ice cubes. You can also add olive oil to thin as necessary. The hummus should be slightly runny, as it will stiffen in the refrigerator.
- At this point, taste the hummus and check for seasonings—add more tahini for bitterness, lemon juice for brightness, garlic for sharpness, or salt for flavor.
- Once very smooth and velvety, add any spices or add-ins you'd like and pulse to combine. To serve, spoon the hummus onto a serving platter, using a spoon to make a swoop in the center of the dish. If desired, garnish with olive oil, paprika, parsley, more chickpeas, and serve.
- Homemade hummus can be made and stored in the fridge for 2-3 days and up to one week, if kept properly. Hummus may also be frozen for up to 4-6 months (simply thaw in the fridge overnight before using).
Notes
*Each batch and brand of tahini varies in bitterness and taste, so start with the lowest amount of tahini and add more if needed.
**At this point, cooked chickpeas can be cooled and stored in a Ziploc bag in the freezer for up to 6 months. To use, thaw them in the fridge overnight and continue the recipe as written.
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