Best Homemade Hummus Recipe

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:

1. Red pepper hummus: Add 1-2 roasted red peppers, a pinch of smoked paprika, & optional cayenne/chili.
2. Pesto Hummus: Mix in 2-3 tbsp of your favorite pesto.
3. 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).
4. Curried hummus: Add curry powder to taste – optionally with a pinch of turmeric.
5. 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

1. 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.
2. 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!
3. Use high–quality tahini: I highly recommend Soom, which is rich and creamy but not overly bitter (as some cheap brands can be).
4. 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.
5. Be patient: The smoothest, fluffiest homemade hummus takes time, so give it.
6. 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

• Vegan French onion dip
• Vegan spinach artichoke dip
• Cucumber raita
• Vegan Tzatziki
• Yum yum sauce

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.

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