Creamy, Dreamy Homemade Hummus
This velvety-smooth homemade hummus is rich, garlicky, and packed with Middle Eastern flavors. Originating from the Levant, hummus is a beloved dip made from chickpeas, tahini, lemon, and olive oil. Forget store-bought versions—this recipe is fresher, creamier, and fully customizable. Whether you’re serving it as a dip, spread, or bowl topper, this hummus will become a staple in your kitchen!
Why This Hummus Recipe Works
1. Ultra-Creamy Texture: The secret? Simmering canned chickpeas with baking soda to soften them further, then blending while warm. This breaks them down into a silky-smooth paste without grittiness.
2. Simple, Pantry-Friendly Ingredients: With just 7 core ingredients (plus water and salt), this hummus comes together in minutes. No obscure spices or hard-to-find items!
3. Endlessly Customizable: Add roasted red peppers, herbs, or spices like cumin or smoked paprika to make it your own.
What’s In Homemade Hummus?
- Chickpeas: The base, providing protein and fiber. Canned work perfectly (no soaking!).
- Tahini: Sesame seed paste adds nutty richness and helps emulsify the hummus.
- Lemon Juice: Brightens the flavor and balances the tahini.
- Garlic: For a pungent kick. Adjust to taste!
- Olive Oil: Adds silkiness and fruity depth.
- Cumin (optional): A warm, earthy note.
- Ice Water: The trick to fluffier texture.
How To Make Hummus
This hummus requires no cooking (unless you’re peeling chickpeas for extra creaminess). Here’s the foolproof method:
Step 1: Prep the Chickpeas
- Drain and rinse 1 can of chickpeas. For ultra-smooth hummus, simmer them in water with ½ tsp baking soda for 10 minutes, then drain and rinse again (this loosens the skins).
Step 2: Blend the Base
- In a food processor, blend ¼ cup tahini, 3 tbsp lemon juice, 1 minced garlic clove, and ½ tsp salt until pale and creamy (1 minute).
- Add the chickpeas and ½ tsp cumin (if using). Blend while drizzling in 3 tbsp ice water until super smooth (3-4 minutes).
Step 3: Finish and Serve
- With the processor running, stream in 2 tbsp olive oil until emulsified.
- Adjust salt/lemon to taste. Serve drizzled with more olive oil and paprika.
Sides for Hummus
- Warm Pita Bread: Classic pairing for dipping.
- Crudités: Cucumber, carrots, and bell peppers add crunch.
- Falafel: A protein-packed match.
- Grilled Halloumi: Salty cheese contrasts the creamy hummus.
Recipe FAQ’s
Can I Make Hummus Without Tahini?
Yes! Substitute 2 tbsp Greek yogurt or 1 tbsp sesame oil + 1 tbsp almond butter for a similar richness.
How Long Does Homemade Hummus Last?
Store in an airtight container in the fridge for up to 5 days. Stir well before serving as it may thicken.
Why Is My Hummus Grainy?
Undercooked chickpeas or insufficient blending time are the culprits. Peel the chickpeas or blend longer with extra water.
Other Recipes To Try
- Avocado Hummus: Creamy avocado blended into classic hummus.
- Beetroot Hummus: Vibrant pink dip with earthy sweetness.
- Black Bean Hummus: A Mexican-inspired twist with cilantro and lime.
- Guacamole: A creamy, zesty avocado dip.
- Chocolate Hummus: Sweet dessert hummus with cocoa and maple syrup.
Creamy, Dreamy Homemade Hummus
Equipment
Ingredients
- 1 15 oz can chickpeas, drained and rinsed
- ½ tsp baking soda optional, for peeling
- ¼ cup 60g tahini
- 3 tbsp lemon juice
- 1 garlic clove minced
- ½ tsp salt
- ½ tsp ground cumin optional
- 3 tbsp ice water
- 2 tbsp extra-virgin olive oil + more for drizzling
- Paprika or sumac for garnish
Instructions
- Optional Peel Chickpeas: Simmer rinsed chickpeas with baking soda in water for 10 mins, then drain and rinse. Rub gently to remove skins.
- Blend Tahini Base: In a food processor, blend tahini, lemon juice, garlic, and salt until creamy (1 min).
- Add Chickpeas: Add chickpeas and cumin. Blend while drizzling in ice water until smooth (3-4 mins).
- Emulsify: With the processor running, stream in olive oil until fluffy.
- Serve: Transfer to a bowl, drizzle with oil, and sprinkle with paprika.
Notes
- Extra Creamy: Peel the chickpeas or use aquafaba (chickpea liquid) instead of water.
- Spice It Up: Add ½ tsp smoked paprika or 1 roasted jalapeño.
- Herb Variation: Blend in ¼ cup fresh parsley or cilantro.
- Storage: Keeps for 5 days in the fridge. Freeze for up to 1 month.
- No Food Processor? Use a high-powered blender, scraping sides often.
Nutrition
Enjoy your homemade hummus! Tag us on social media with your creations.