How to make the BEST hummus – It’s super creamy, fluffy, silky smooth, and tastes so much better than grocery store versions (with just a few simple ingredients and a few tricks!).
Get Ready For The Best Hummus Of Your Life
I’ve been making hummus (or ‘humus,’ ‘houmous,’ etc.) for years, but taking some cues from Michael Solomonov, the chef behind the hummus dubbed the best in the world, helped me take my homemade hummus recipe to a whole new level – and it’s now utterly dip-licious.
Store-bought versions of this popular Mediterranean/Middle Eastern dip are usually… lackluster; gritty, overly lemony, and just a little ‘blah’. When made right, hummus should be light and fluffy yet creamy, silky smooth, with a rich, full-bodied, nutty, tangy flavor.
With just a few simple ingredients and a couple of tricks, you can make easily it at home – and guess what? No peeling chickpeas required. Plus, my recipe contains ZERO oil for an even healthier, lighter treat. Brace yourself for the best hummus you’ve ever had!
You might also enjoy my creamy lentil hummus or roasted garlic white bean dip.
The Ingredients
- Chickpeas: (garbanzo beans) I use canned chickpeas for ease; low-sodium if preferred.
- Tahini: Make sure it’s a good-quality tahini, like Soom tahini.
- Lemon juice: Fresh lemon juice is so much better than bottled.
- Garlic: Adjust the amount of garlic cloves to taste. Mellow them in the lemon juice if preferred.
- Ice cold water (or plant milk): For nice and creamy hummus, no oil necessary.
- Baking soda: The secret ingredient to perfectly mushy chickpeas.
- Seasonings: All you need is a little ground cumin, salt, and paprika (for serving).
- Fresh parsley: (optional) to garnish.
Recipe Variations
There are endless ways to season and flavor homemade hummus. Here are just five:
- Red pepper hummus: Add 1-2 roasted red peppers, a pinch of smoked paprika, & optional cayenne/chili.
- Pesto Hummus: Mix in 2-3 tbsp of your favorite pesto.
- Roasted garlic hummus: I like to add flavor depth by combining the raw garlic with a few cloves of roasted garlic (add them to taste).
- Curried hummus: Add curry powder to taste – optionally with a pinch of turmeric.
- Sun-dried tomato hummus: Add a few finely processed sun-dried tomatoes, some smoked paprika, and optionally a drizzle of the oil they were packed in/cayenne.
How To Make Creamy Hummus
- First, rinse and drain the canned chickpeas, then transfer them to a medium saucepan, covering them with some water and add 1/3 tsp baking soda.
I usually save the liquid from the canned chickpeas (aka ‘aquafaba’) for other recipes like my peanut butter mousse.
- Bring to a boil over high heat and boil for 15 minutes until they’re slightly mushy, then, drain.
- Add the lemon juice, tahini, cold water (or plant-based milk), garlic, cumin, and salt to a food processor and blend until smooth and creamy. Pause and scrape down the sides as needed.
- Next, add the chickpeas and blend again for 1-2 minutes until very smooth, creamy, and fluffy.
- Taste and adjust the seasonings (salt, lemon juice, cumin, etc.), then serve the hummus in a large bowl or plate topped with an optional drizzle of olive oil, a sprinkle of paprika (or sumac/zhough), toasted pine nuts, and fresh herbs like parsley.
Top Tips For The Best Super Creamy Hummus
- Use overcooked chickpeas: Apparently, the best hummus in the world is made by chef Michael Solomonov, who shares his tip to use tender, almost falling-apart chickpeas. That way, they blend into the silkiest, smooth texture.
- Use baking soda: Baking soda raises the pH of the water, helping to break down the chickpeas (and peels) into a super tender, mushy consistency -aka puree perfection!
- Use high–quality tahini: I highly recommend Soom, which is rich and creamy but not overly bitter (as some cheap brands can be).
- Blend the tahini, lemon & water first: I don’t know the exact science behind it, but doing this step helps fluff them up for super fluffy hummus.
- Be patient: The smoothest, fluffiest homemade hummus takes time, so give it.
- To adjust the consistency: for a thicker dip, add more chickpeas or tahini. For a thinner one, add a little more water (ice cold or even ice cubes)/milk.
Serving Suggestions
It’s best to enjoy the homemade hummus at room temperature for the best flavor and texture. Enjoy it as a dip or spread with:
- Veggie sticks (aka crudites) – like cucumber, carrot sticks, bell pepper, and celery
- Crackers, tortilla chips, and pita chips or toasted pita bread
- Spread over crostini
- In a wrap, sandwich, or pita (like with falafel or shawarma)
- In a salad or Buddha bowl
- Turn it into a quick hummus pasta sauce or salad dressing with extra liquid
- With a mezze spread
How To Store Homemade Hummus
Store: Store leftover hummus in an airtight container in the refrigerator for 5-7 days. Optionally, pour a thin layer of olive oil over the top to keep it fresh for as long as possible.
Freeze: I love to freeze hummus, either in a freezer-safe container, Ziplock’s, or in an ice-cube tray, optionally topped with olive oil. Thaw in the fridge overnight, then if it’s a little grainy, re-blend the mixture for a few seconds.
FAQs
Can I cook the chickpeas from dry?
Yes, but simmer them for longer than usual, until slightly over-cooked/mushy (about 1 ½ hours).
Do I need to peel the chickpeas for hummus?
While peeling the chickpeas can help make hummus smoother, it isn’t really necessary when using the baking soda boiling hack, which softens the peels too.
If you want to, though, rub the chickpeas in a bowl of water to loosen the peels. They should float to the surface so they’re easy to remove.
Could I substitute the tahini?
While it won’t have the classic hummus taste, it’s possible to use sunflower seed butter or cashew butter.
Is this hummus healthy?
Traditional hummus is already loaded with nutrient-packed ingredients, like chickpeas, tahini, lemon, and garlic – which provide fiber, protein, vitamins C and B6, calcium, iron, folate, magnesium, zinc, and more. Skipping added oils makes it a lighter, lower fat, lower calorie treat.
Could I use a blender instead?
Yes, but make sure it’s a high-speed blender
More Vegan Dip Recipes
If you try this easy creamy oil-free hummus recipe, I’d love a comment and ★★★★★ recipe rating below. Also, tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
Best Hummus Recipe
Video
Ingredients
- 1 (15 oz) can (260 g) chickpeas (see notes)
- ¼ cup (60 g) tahini
- 4 Tbsp (40 ml) lemon juice (or more to taste)
- ⅓ tsp salt or more to taste
- ¼ tsp ground cumin
- ¼ cup (60 ml) cold water or plant-based milk (or more for a creamier hummus)
- 2-3 small cloves of garlic
- ⅓ tsp baking soda
- Paprika for serving
- Fresh parsley for serving
Instructions
- You can watch the short video for visual instructions.First, rinse and drain the canned chickpeas, then transfer them to a medium saucepan, covering them with some water and add 1/3 tsp baking soda.
- Bring to a boil over high heat and boil for 15 minutes until they’re slightly mushy, then, drain.
- Add the lemon juice, tahini, cold water (or plant-based milk), garlic, cumin, and salt to a food processor and blend until smooth and creamy. Pause and scrape down the sides as needed.
- Next, add the chickpeas and blend again for 1-2 minutes until very smooth, creamy, and fluffy, adding more water for a creamier texture.
- Taste and adjust the seasonings (salt, lemon juice, cumin, etc.).
- Serve the hummus in a large bowl or plate topped with an optional drizzle of olive oil, a sprinkle of paprika (or sumac/zhough), toasted pine nuts, and fresh herbs like parsley. Enjoy!
Notes
- Recipe adapted from Michael Solomonov, via The New York Times.
- If you don't want to use canned chickpeas you can cook them from dry. Here is how:
- In a medium bowl, cover 3/4 cup (150 grams) dried chickpeas by at least 2 inches (ca. 5 cm) of cold water.
- Add 1/2 tsp baking soda and let soak at room temperature overnight. Drain and rinse.
- In a medium pot, cover soaked chickpeas by about 4 inches (ca. 10 cm) of water.
- Add 1/2 tsp baking soda and bring to a boil over high heat.
- Reduce the heat and simmer until chickpeas are soft, about 1 1/2 hours. Drain and rinse under running water.
- You might also enjoy this Vegan Ricotta Cheese.
Nutrition information is an estimate and has been calculated automatically
Equipment
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!
Ela, thank you for this delicious hummus recipe! I have made vegan hummus before, they do come out
like your recipe, it’s perfect! I am looking forward to try some of your other recipes! Millie
That’s awesome, Millie! I am so glad you like it. 🙂
Tasteful, delicious, and easy to do it . I did it and use on top of your falafel recipe with lettuce and Vuola !; It was an amazing Lunch, My Family and I enjoyed it very much ! Thanks Ella.
That’s wonderful! Thanks for your lovely feedback! 🙂
Was really excited to make this but mine turned out really soupy rather than fluffy. I only used half the plant milk. What do you think I did wrong?
Did you maybe use a Vitamix or any other high-speed blender? I used a food processor and the hummus turned out fluffy. However, in a high-speed blender, the hummus won’t turn out as fluffy. I hope this helps! 🙂
Can you clarify the nutrition facts? Says serves 6 120 calories. What’s a serving?
One serving is about 1/4 cup (65 grams).
How does the baking soda effect the sodium amounts? Sodium wasn’t listed in the nutritional info.
Probably not at all, since you drain and rinse the chickpeas after cooking.
This recipe looks great! What kind of plant based milk do you use? Thanks
I often use coconut milk, but any milk is fine. 🙂
I have made this recipe 3 times and it is awesomely delicious and really low calorie. Cooking the chickpeas to the falling apart stage is the best idea ever and makes this so fluffy and a beautiful creamy texture. Just magnificent and delicious. Thank you so much for sharing your delicious recipes with common ingredients I can actually find in the store.
My pleasure! I am so glad you love this recipe, Joan. Thanks for your lovely feedback. 🙂
It is amazing, but it’s from Arab cuisine not israreli. ????
Thanks so much for catching that, Aisha! I fixed it. 🙂
I have been to Israel in 2016. Hummus is a big part of Israeli cuisine. There is
a lot of similarities between Arab and Israeli cuisine though.
It’s such a wonderful dish. 🙂
Super Yummish!! I have made many versions over time but I love this one. Thank you for not adding the olive oil:) or any extra processed oil. Tahini doesn’t count lol.
I am glad you loved the recipe, Karin. 🙂
Thank you, it’s very nice recipe.
I am glad you liked the recipe. 🙂
This is one the best recipes I have read. Eagerly waiting to try it out. Can you also share recipe for tahini?
Hello dear! Most of the time I use store-bought tahini. To make your own tahini you need to process toasted sesame seeds in a food processor (scraping down the sided of the processor quite often) until you get a paste. It helps to use a little oil to speed it the process, also the tahini will be creamier with oil.
Hello I am interested to understand why you consider oil a processed food but not tahini.
Thanks
Because oil is refined, it doesn’t contain any fiber anymore, whereas tahini is still a whole food. 🙂
Don’t get me wrong, I still consume some oil but many people are not allowed to consume oil due to health reasons.
Tahini is just toasted ground sesame seeds. It’s a whole food. Oil is just one part of a food that is processed out.
My understanding is that tahini is made from sesame seeds and oil which means your recipe is not oil free but still delicious
Hey! The recipe is oil-free because no oil in addition (like olive oil) was added. Sesame seeds contain oil, sure, but it’s still a whole food and not processed/refined like oil. There is a difference between oil-free and fat-free. 🙂
It is a perfect recipe ???? thanks
I love hummus but I could never make it at home as good as it is in store, and then I remembered your page and that you probably have a good recipe and I was right ????
Yay! I am so happy you liked the homemade hummus recipe. 🙂
Honestly the best hummus ever! I’ve loved eating hummus for so long but never made it until today and… it was delicious! Thank you Ela for this amazing recipe!
You are very welcome, Teresa! I am so glad you liked the recipe. 🙂
You are the Best Ela, I’m so blessed with all your recipes, they are all so yummy!
Thank you sooo much for sharing!
Aww, you are very welcome, Gilda. 🙂 Thanks so much for your sweet comment. ❤️
I am SO obsessed with this recipe. It’s so much better than store-bought hummus that’s super processed. We literally eat this with everything- falafel, veggies, crackers, it’s so good!
Yay, sounds amazing, Chrissy. I am so glad you love the recipe. 🙂
Hummus is just a delicious dip! I love to serve it with falafel! It’s so yummy! ??
Absolutely! Falafel and hummus is a great combo! 🙂
Das Hummis ist super lecker und da es ohne Öl ist auch nicht so Kalorienreich wie die normalen Rezepte. Man kann es einfach nachkochen und schnell nachkochen.
Vielen Dank liebe Ela für dieses und auch sie anderen tollen Rezepte.
Freut mich sehr liebe Kaya! Ich danke dir sehr für dein super Feedback. 🙂
Do you suggest soaking the chickpeas first so they are sprouted? I have some issues digesting store bought hummus and always thought sprouted would be better. I imagine you could add in that step here if you want?
That is a good idea! I never sprouted chickpeas though (but I love sprouting lentils). Please report back if you give it a try. 🙂