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!
I have never seen a hummus recipe where you boiled the canned chickpeas. Is it so the final product is very smooth?
Thank you
Yes, it makes a huge difference. 🙂
I have never commented on a recipe before,.but I must thank you for this recipe! I have tried probably half a dozen hummus recipes and was close to quitting and thinking I could never make an oil free hummus that tasted like store-bought. This one, definitely does the trick! It is so yummy! I also made it with roasted garlic rather than raw, it makes a difference if you like the flavour of roasted garlic. Once again, thank you. Now I’m committed to have a look at your other recipes! Keep up with the good cooking!
I am so happy you like it, Tania. Thanks for your great feedback. 🙂
Love your recipes..doesn’t tahini have oil in it? Maybe you need a new name for this h7mmus.
Why? The recipe doesn’t contain additional (refined oil). Tahini naturally contains fat, like nuts or avocados… But that’s a difference from adding refined oil.
I followed the recipe except for the tahini, (which I hate the taste of), so I used peanut butter and it was so nice. I used plant based milk to help give it the creamy texture rather than water. This is my go to recipe for hummus from now on.
Thanks for your great feedback, Liz. 🙂
What is the portion size for each serving? I know it says 6 servings. Is it Tbsp and how many?
Hi Jill, one serving is about 70 grams. Hope this helps. 🙂
Hi Ela, how do you think this would be if harissa seasoning was added? If it would work how much would you suggest adding? Thank you in advance.
Hi Nicole, I never tried it, so I am not sure. Maybe just add a little and then increase to taste?
thanks for the speedy reply. I will give it a try today and let you know! Second question is do the flavors enhance over time or is it best fresh? Thank you in advance.
I made this recipe with chickpeas I cooked in vegetable broth, water and spices. I kept the small amount of remaining liquid after cooking the chickpeas and added it to the food processor. I did not peel the chickpeas and used just the first half of plant based milk. The hummus was creamy and so flavourful, better than any I’ve ever purchased. Thank you for sharing this outstanding recipe!
You are very welcome, Cher! 🙂
You are my hero! I have tried several other oil free recipes and they just missed the mark for me and didn’t compare to store bought. But this was amazing!! I brought it to a friend’s house and received rave rev all around. Will definitely be my go to now, thank you!
That’s wonderful, Nicole! So glad you liked it. 🙂
Hi Ela,
I love your recipes and can’t wait to try this one. Wondering if you can tell me how you cold the chickpeas in a pressure cooker, I have an InstantPot. I am trying to learn to cook more beans and would love to know how in the InstantPot. Do you have a guide on how to cook beans? Thanks again 🙂
*** I meant “how to COOK the chickpeas”…oops 🙂
Hi Susan, I have a recipe for Instant Pot Refried Beans and how to cook pinto beans. I think chickpeas should have a slightly longer cooking time, so I would maybe add 10 minutes or so. 🙂
what would 1 serving be as far as amounts?
Tap on the servings and move the slider left to 1. However, this is such a small amount, that you can’t make it in a food processor, so I don’t recommend it.
Such a perfect recipe! I am not very good in the kitchen (at all) but I subbed fresh basil leaves for the cumin and paprika, and it is DIVINE!
So happy you liked it, Katie! 🙂
I was looking for a salt free hummus recipe as I have oedema and a few other health issues . I cooked my own chick peas and I have to say I was very happy with the end result . I would really love a savoury biscuit recipe if you have one please . Everything store bought has so much salt in it , if you could help me out with foods that pack a punch with flavour I would really appreciate it . Thank you ???? Sue
So glad you like it, Sue. I don’t have a biscuit recipe yet, but you can find lots of flavorful meals in my meal planner where you can also personalize all recipes to your preferences (e.g. no salt). 🙂
I just made this hummus recipe and it s delicious! I’ve been using another recipe for a few years, which I liked, but having tried some of Ela’s other recipes I thought I should give it ago. I’m so glad i did. It’s far better than the one I’ve been using. Definitely my new go-to hummus recipe!
That’s awesome, Kathy! I am so glad you like it. Thanks so much for your feedback. 🙂
I added an extra garlic and lemon juice. It’s to die for! So good.
So happy you love it, Cindy. 🙂
OMG, this is SO delicious and SO easy! Thank you, Ela!! This is now saved as a favorite recipe. 😀
And a quick note for anyone who needs it: To make it much easier to take the skins off, what I did that worked GREAT this last time was to “blanch” the chickpeas after boiling. Basically: Gently drain them into a colander, then fill a large bowl with ice-cold water, and just as gently pour the chickpeas into that (I did it in smaller portions, when I made a double-batch). The cold water helped to separate the skins, and made “peeling” them a LOT easier. 🙂
(Also: The first time, I made the single batch and my “mini” Ninja food processor/chopper handled it without any issues. So you don’t need a big fancy one to make this recipe — hurray!)
Wow, thanks so much for your helpful comment, Grace! So interesting to hear about the ice-cold water method. 🙂
I agree, I, also, used small blender & subbed sunflowerseed butter for tahini – didn’t bother to remove skins – and this turned out so smooth & creamy. This is going to be a regular at our house.
Thanks so much for sharing, Glo! I appreciate it. 🙂
The best hummus I ever had and I made it myself! Not difficult and I wasn’t planning on taking the shells off, but the boiling made them come right off as I shorted through the chickpeas in the strainer, so I just went ahead and removed them – and, boy, what a difference! So awesome! Thanks
Yay, I am so glad you loved it! 🙂
Can I use a vitamix if I do not have a food processor? Will it change the taste?
Hi, I think that should be fine. No, it won’t change the taste. 🙂
Hi Ela, thank you for all your wonderful recipes, I try them regularly.
Do you think I can try using sunflower seed instead of tahini?
Thanks,
Eni
Hi Eni, I think sunflower seed butter should be fine. 🙂
I will be recommending this recipe to all my hummus loving friends. So easy and so tasty! I will never buy any hummus in the supermarket again. Already thinking about some variations such as adding roasted red peppers. Thanks a million!
You are very welcome, Iris! So happy you loved it and will recommend it to your friends. Love the idea of adding roasted red peppers. 🙂
I m so proud of myself, my daughter bought me a fancy food processor for my birthday ???? and I made this hummus, it was so delicious!! Thanks for sharing!!!!
You are very welcome, Tamia! So glad you liked it. 🙂