A simple recipe for how to make hummus that’s creamy, rich, and delicious. This easy hummus recipe takes just a few steps to smooth, moreish hummus heaven! It is cost-effective, gluten-free, vegan, oil-free, and addictively delicious. Plus, the ultimate hummus FAQ guide – for all the top questions you have about making homemade hummus
I think that the best hummus recipe you could ask for is one that tastes rich and delicious, while also thick and creamy in texture. This easy hummus recipe takes just a few steps and can be tweaked for either chunky or silky smooth traditional hummus.
I love hummus (also called houmous)! so much so that I have posts on this blog for Rainbow Hummus: 6 ways, Easy Pumpkin Spice Hummus, and even Sundried Tomato Savoury Muffins & Rainbow Hummus Frosting (I mean, who said you couldn’t enjoy hummus as frosting?!). I grew up eating it regularly, as a part of my Lebanese (and Middle Eastern) diet. And yet somehow, I’ve never posted my recipe for plain and simple homemade hummus, so here it is!
The best thing is that hummus is super simple to make at home, and tastes so so so much better than any you’ll find at the grocery store. I hope you love this recipe as much as I do!
A few days ago, I also took to my Instagram stories and asked everyone what questions they would like me to answer regarding all things hummus – at the bottom of the post is a compilation of all the top asks and their answers, to the best of my knowledge.
To find more answers regarding the cooking and storing of dried chickpeas, in particular, then head over to this post on How To Prep, Cook, And Freeze Dried Chickpeas.
TOP TIP: If you’re looking for the answer to a specific question, then feel free to type CTRL+F (for Windows) or COMMAND+F (Mac) and type in your keyword/s to find what you need in seconds!
The Homemade Hummus Ingredients
As I said, hummus (houmous) only needs a few simple ingredients:
Chickpeas – Also called garbanzo beans, chickpeas are the key ingredient for this creamy homemade hummus. Follow this method for How To Cook Dried Chickpeas (or you could also use tinned chickpeas if that’s all you have available – but I prefer not to). Read my tips for ways to prepare the chickpeas if you want super silky-smooth hummus.
Tahini – I use homemade tahini – if buying storebought use raw and unsalted. This sesame paste makes hummus creamy and slightly nutty and is an ingredient I never omit from my hummus recipes.
If you want to omit tahini though for any reason, you can omit it entirely and add a little olive oil. However, I’d suggest replacing it with sugar-free nut butter like natural peanut butter or almond butter. You could also use a seed butter like Homemade Sunflower Seed Butter.
Garlic – Fresh garlic adds such a lovely fresh and flavor to hummus. I love it raw. However, you can also mellow the flavor by allowing it to sit in the lemon juice for a few minutes before blending. Alternatively, you can use roasted garlic for a smoky garlicky flavor.
If you’re low FODMAP, you can use garlic-infused olive oil. However, you can also omit the garlic entirely if you have allergies.
Lemon – Always use fresh lemon juice. Bottled just isn’t the same.
Salt – Flavor to taste. Just a little will help to elevate the homemade hummus.
Optional: Water – use some fresh water or aquafaba (the water in which the chickpeas have cooked) to help with blending and with the smooth texture.
Optional: Olive Oil – I actually tend to keep my hummus oil-free the majority of the time and just drizzle it on top. However, if you want a silkier homemade hummus, then drizzle in a little olive oil towards the end of the blending time.
The Method
Whether you want a thick and chunky hummus or silky smooth, there are tons of tips out there for the perfect texture and consistency. After years and years of making homemade hummus, I’ve realized that I like it a bit ‘thicker’ rather than too silky smooth. Luckily, there are just a few tweaks that need to be made to change the texture to what you prefer.
One of my top tips is to make hummus completely from scratch. That means preparing and cooking your chickpeas from scratch rather than using dried ones. Simply follow this method for perfectly cooked chickpeas and then follow the steps below.
In short, you first soak the chickpeas in water overnight. You could also add a tablespoon of bicarbonate of soda (baking soda) to the water while soaking – this helps to cook them faster and helps with digestion. After 6-8 hours, the chickpeas will double (and sometimes even triple) in size.
You then rinse the chickpeas and boil them for 30-40 minutes. While cooking, a foam can appear on the top of the water. Scoop this out and discard it.
I love to make a large batch of chickpeas and keep some in the freezer so I can thaw some out whenever I’m in the mood for hummus.
The Step By Step Instructions
The very simplest method for making hummus consists of adding everything to a blender/food processor and leaving to run until smooth.
However, for a lighter, creamier version then:
Begin by adding the tahini and lemon juice to the food processor and blend for a minute or so. This will whip up the mix into a thick creamy tahini paste that helps to elevate the hummus and create a thicker, creamier hummus.
Next, add the remaining ingredients and blend until smooth. If you find that it’s still a bit thick, then add a drizzle of extra virgin olive oil. Alternatively, you can add a little of the aquafaba (chickpea cooking water), or a bit of water – 1 tablespoon at a time until you reach the desired consistency.
How To Store
How long does hummus last?
As a general rule, homemade hummus will last around 4-5 days. This will be affected by any add-ins to the recipe, but I’ve never had fresh homemade hummus last longer than around a week.
Does Hummus need to be refrigerated?
Yes, store the hummus in an airtight container in the fridge for between 4-7 days. Never leave the hummus out of the fridge for longer than two hours at a time, or bacteria can grow.
For further ‘protection’ in helping the hummus last longer, you can pour a thin layer of olive oil over the hummus, and this will help ‘seal’ it and keep it moist.
Can you freeze hummus?
Yes, you certainly can. In fact, it’s a great way to extend the shelf life of hummus.
Place in an airtight freezer-safe container, leaving a little space at the top (as it’ll expand slightly as it freezes). I like to place individual portions in XL ice-cube trays for 4-6 months. You can, optionally, add a small layer of olive oil over the hummus to lock in moisture.
To thaw the hummus, leave it in the fridge overnight. Give it a good stir before eating (as it may separate slightly as it thaws). Once thawed, eat within 5 days. If you find that it’s slightly more grainy after thawing, then you can chuck it back in a blender with a spoonful of water or oil.
Note that flavored hummus recipes may lose a little flavor upon thawing.
How To Serve
You can eat hummus with chopped veggies (crudites), crackers, and chips (including pita chips) dipped in hummus. You can also use it as a spread over toast, within sandwiches, pita, and wraps, etc.
Hummus also works well served warm as a simple pasta sauce or alongside cooked grains.
Serve immediately or store for later. I prefer my hummus when it’s at room temperature, so I always remove the portion I want from the fridge 30-45 minutes before serving. This is optional, but I think it makes a difference.
Top Tips on how to get the hummus smooth
As promised, I said that I’d include notes on all my top tips for making silky-smooth hummus too. I’ll also be including other recipe notes, such as additional ingredient options and more.
There are several top tips to making a super smooth hummus. First of all, using a high-speed, high-powered blender or food processor will help to yield smoother results. However, below are my absolute top tips.
- Use ‘overcooked’ chickpeas – One method for creamy chickpeas involves removing all the skins from the chickpeas, and who has time for that? Instead, you can simply cook your chickpeas for longer than required until they’re slightly mushy. It helps to add some baking soda to the pan while cooking and this will help to break down the beans. More tender chickpeas, almost al dente, will blend into more gritty/grainy hummus. The more mushy and soft they are, the smoother the hummus will be.
I use around 1 teaspoon of baking soda per cup of dried chickpeas used in the recipe and around 1/2 teaspoon for one can of chickpeas. Boil the chickpeas with the baking soda (if using tinned, then 15-20 minutes should be more than enough – but you want the chickpeas to look super mushy). Once cooked, drain and rinse the chickpeas well.
Note – cooking chickpeas with baking soda can make them brown more. However, the blended hummus should be a very similar shade to what it always is.
Mushy chickpeas are very easy to smash by hand
- Peel The Chickpeas – Okay, I know I just basically said it’s not worth it. But, if you insist (or find that kind of activity cathartic), then you can peel the chickpeas. This will take around 10 minutes but will make a small difference to the texture of the hummus. If we compare this method to the overcooking the chickpeas method, there is no difference. I prefer to overcook them to get a smooth silky texture as opposed to peeling them.
- As mentioned above, I love the flavor of raw garlic in my hummus. However, you can ‘mellow’ the garlic by soaking it in lemon juice for a few minutes first. Alternatively, use roasted garlic for a smokey, rich garlic flavor.
- The amount of time you allow your blender/food processor to run will always have a massive effect, in my opinion. Don’t be afraid to let it run for a few minutes, smooth down the edges of the jug, and then blend for longer – until super smooth.
- The Garnish – Just because you want an easy hummus recipe, doesn’t mean you don’t deserve a delicious one. I think that the garnish for homemade hummus can have an AH-MAZING impact on the dish. You could drizzle a little extra virgin olive oil, sprinkle with sumac, paprika, sesame seeds, pine nuts, or za’atar, or even fresh herbs like parsley, cilantro, etc.
I’ve heard that adding ice-cubes to the blender while whipping can also help to yield super smooth results. However, it isn’t something I’ve tried and I don’t want to water down the hummus too much.
Top FAQs
No, hummus is traditionally made with chickpeas, which are a legume and not keto or paleo safe. If you want to make a similar type of dip, then you can often use a base of almonds, cauliflower, and zucchini – or other keto-friendly or paleo-friendly options.
You’ll find several differences between the two, though the differences will also vary by what brand of canned chickpeas you’d use. As a rule of thumb, using dried chickpeas that you’ve cooked at home will yield tastier, cleaner flavor (as tinned versions can be slightly metallic tasting).
However, one of the other main differences is in nutritional value. Canned chickpeas can not only have increased sodium levels. But some studies have found that the nutritional value of the vitamins, omega-3s, and amino acids is also increased (by up to more than 50% in some cases). However, this likely needs further study.
Cooking the beans from dried may also be easier on your stomach as you’re able to soak them and use various tips and tricks to make them more digestible.
When using canned chickpeas, make sure to use ones without many additives. Rinse them well and, optionally, boil until they are soft.
There are several ingredients that you can use in place of chickpeas to make a hummus-like dip. The ingredient that yields the most similar results are cannellini beans.
However, depending on your dietary requirements, you can use various ingredients in place of chickpeas: red lentils, black beans, cauliflower, avocado, zucchini, almonds (or almond butter), etc.
All will affect the texture, flavor, and nutritional level in different ways.
No, it’s not essential! In fact, I rarely ever, if ever, peel my chickpeas. Peeled chickpeas can yield smooth results. However, if you follow other tips for smooth hummus (particularly the baking soda tip), then I don’t think this is a necessary step.
However, if you do want to peel them – place the cooked chickpeas in a bowl of very cold water, agitate them between your hands, and leave it to settle. You’ll find that the skins will float to the top of the bowl, and the rest can be peeled easily and quickly.
You can go one step further – to lightly heat the chickpeas before following the above method.
Though you’ll never be able to get it quite as smooth and silky, you can still make hummus without any ‘machinery.’ Instead, you can use a mortar and pestle or a potato masher. If using a masher, then do this in a saucepan rather than a bowl to get down into all the corners to mash it as much as possible.
Grainy/gritty hummus can be down to several factors: if the chickpeas haven’t been cooked for long enough (from dried or even canned versions), it hasn’t been blended for long enough, and the chickpea skins can sometimes cause graininess too.
To avoid graininess, make sure to cook your chickpeas until soft and mushy, not just al dente. Then, blend all of the other ingredients in your blender first for a minute or two before adding the chickpeas (you can even add the chickpeas in smaller batches rather than chucking them all in in one go – though I haven’t found this necessary.
If you’re using canned chickpeas, make sure to cook these too – till soft. Often canned versions won’t be quite soft enough on their own.
Miscellaneous FAQs
Is hummus vegan?
Yes, traditional hummus is naturally vegan. In fact, the majority of hummus you come across will be vegan. That’s unless it’s topped with something non-vegan – such as traditional dishes that top hummus with beef.
Is hummus low FODMAP?
Traditionally, no, due to the use of garlic in many hummus recipes. However, if you swap out the fresh garlic for garlic-infused oil, then the recipe is low-FODMAP; you just need to keep an eye on the serving level. As far as I’m aware, a single serving should be kept around 3 tablespoon (or 40g) to remain low-FODMAP.
Why does hummus get bitter & how to avoid it?
There are multiple reasons that hummus can be bitter. If you add too much lemon juice, garlic, or tahini – these can all add to bitterness. The brand of tahini you use can also affect the final flavor (which is why I’ll usually use homemade tahini).
I’ve also heard that olive oil can become bitter if it overheats while blending. So it’s best to drizzle it in towards the end of the blend time, if using.
You can also reduce the amount of tahini in the recipe, to begin with. Taste it and increase, as preferred. Lastly, you could add a little of your favorite natural sweeteners like maple syrup or agave to balance the bitterness.
How to prevent bloating/gas after eating hummus?
Garbanzo beans (aka chickpeas) are naturally a gas-producing legume due to the sugary starches. This means that having gas after eating large amounts of hummus isn’t abnormal. However, it can cause bloating and discomfort too.
If you’re not already, taking a probiotic can, in general, improve gut health and lead to less gas and bloating issues. However, people can also have different tolerance levels to ingredients – such as chickpeas.
Soaking the chickpeas for a long time, even allowing them to sprout, can help make them more digestible. When soaking them, if you swap out the water every 3-4 hours, you’ll be getting rid of the excess sugary starch more often and will help to avoid issues.
Cooking the chickpeas with baking soda can also help as the soda will help break down the sugary starches.
Another tip I learned is to boil the chickpeas with double water. To do this, boil the chickpeas until they begin to foam up, then remove that and discard the water. Add the chickpeas then to new, already-boiling water and continue to cook. This is only something I’d suggest if you’re very sensitive to chickpeas.
If you continue to suffer discomfort and pain, then you could have further digestive issues (such as IBS) and may need to visit a medical professional to get to the root of your issues.
Other Mezze Recipes You May like
Whether you’re looking for other dip options, or recipes to include as part of a mezze spread, I’ve got you covered.
- Gluten-free Muhammara Dip (Roasted Red Pepper Dip)
- Simple Spinach Yogurt Dip (Borani)
- Vegan Moutabal Aubergine Dip
- Simple Stuffed Makdous Recipe (cured eggplant)
- The Best Authentic Homemade Pita Bread
- Easy Vegan Healthy Baked Falafel
- Traditional Tabbouleh Salad ( Tabouli Salad)
- Simple Fatteh (Pita with Herby Chickpeas and Yogurt)
If you have any further questions, leave a comment below. Also, I love seeing your recreations so feel free to tag me on Instagram @AlphaFoodie.
Simple Creamy Homemade Hummus Recipe
Ingredients
- 2 cups cooked chickpeas
- 1/4 cup tahini
- 1 lemon juiced
- 1 teaspoon salt
- 1 garlic clove
- 3 tablespoon ice water or aquafaba optional, add a bit more if needed
This recipe yields about 1.5 cups hummus
Suggested Equipment
- High Speed Food Processor
Instructions
- Prepare the chickpeas – soak, then cook them following this method.
- Add all the ingredients to a blender/food processor and blend smooth. Add a bit of ice water to help achieve your desired consistency (2-3Tbps). Serve!
For a lighter, creamier version
- Add the tahini and lemon juice to the food processor and blend for a minute or so. This will whip up the mix into a thick creamy tahini paste that helps to elevate the hummus.
- Add the remaining ingredients and blend until smooth. If you find that it's still a bit thick, then add a drizzle of extra virgin olive oil.
How to Serve
- Serve immediately or store for later. I prefer my hummus when it's at room temperature, so always remove the portion I want from the fridge 30-45 minutes before serving. This is optional, but I think it makes a difference.
How To Store
- Store your homemade hummus in an airtight container in the fridge for between 4-7 days. For further 'protection' in helping the hummus last longer, you can pour a thin layer of olive oil over the hummus ,and this will help 'seal' it and keep it moist.You can also freeze it in an airtight freezer-safe container, leaving a little space at the top (as it'll expand slightly as it freezes). I like to place individual portions in XL ice-cube trays for 4-6months. You can, optionally, add a small layer of olive oil over the hummus to lock in moisture. To thaw the hummus, leave it in the fridge overnight. Give it a good stir before eating (as it may separate slightly as it thaws). Once thawed, eat within 5 days. If you find that it's slightly more grainy after thawing, then you can chuck it back in a blender with a spoonful of water or oil. Note that flavored hummus recipes may lose a little flavor upon thawing.
Notes
- Use ‘overcooked’ chickpeas – One method for creamy chickpeas involves removing all the skins from the chickpeas, and who has time for that? Instead, you can simply cook your chickpeas for longer than required until they’re slightly mushy. It helps to add some baking soda to the pan while cooking, and this will help to break down the beans. More tender chickpeas, almost al dente, will blend into more gritty/grainy hummus. The more mushy and soft they are, the smoother the hummus will be. I use around 1tsp of baking soda per cup of dried chickpeas used in the recipe and around 1/2tsp for one can of chickpeas. Boil the chickpeas with the baking soda (if using tinned, then 15-20 minutes should be more than enough – but you want the chickpeas to look super mushy). Once cooked, drain and rinse the chickpeas well. Note – that cooking chickpeas with baking soda can make them brown more. However, the blended hummus should be a very similar shade to what it always is.
- Peel The Chickpeas – Okay, I know I just basically said it’s not worth it. But, if you do have the time (or find that kind of activity cathartic), then you can peel the chickpeas. This will take around 10 minutes but will make a noticeable difference to the texture of the hummus.
- As mentioned above, I love the flavor of raw garlic in my hummus. However, you can ‘mellow’ the garlic by soaking it in lemon juice for a few minutes first. Alternatively, use roasted garlic for a smokey, rich garlic flavor.
- The amount of time you allow your blender/food processor to run will always have a massive effect, in my opinion. Don’t be afraid to let it run for a few minutes, smooth down the edges of the jug, and then blend for longer – until super smooth.
- The Garnish – Just because you want an easy hummus recipe, doesn’t mean you don’t deserve a delicious one. I think that the garnish for homemade hummus can have an AH-MAZING impact on the dish. You could drizzle a little extra virgin olive oil, sprinkle with sumac, paprika, sesame seeds, pine nuts, or za’atar, or even fresh herbs like parsley, cilantro, etc.
Read more top FAQs and tips in the main body of the post!
Rachel
Always delicious
Support @ Alphafoodie
Glad you enjoyed it, Rachel!
Alessia
Made it for the first time, and followed all your tips! It’s really delicious and so simple. I had no idea I liked hummus so much
Support @ Alphafoodie
So happy to hear this, Alessia! Glad you liked it!
Stephanie
Do you start with two cups of dried chickpeas? Or do you only use two cups of the cooked chickpeas?
Support @ Alphafoodie
Hi Stephanie,
You need 2 cups of cooked chickpeas. As they double in size when soaking, you can start with about 1 cup of dried chickpeas.
Dieka Novi
Hi Samira!
Finally I tried your recipe. It was my first try then it turns out LIT!
I took note and pay attention to your tips and OMG my family loved it.
Thank you Samira ❤️.
Samira @ Alphafoodie
Thank you so much for your comment, Dieka! So happy you tried and enjoyed the recipe 🙂
Gina
So simple, so amazingly delicious!!! The overcooked chickpeas is the best hack for the creaminess. Thanks a lot, Samira, you’re the best!
Greetings from Mexico 🙂
Giselle
This is my favourite hummus recipe! I think the ‘overcooking’ tip makes a big difference. I make big batches to freeze and find it thaws and tastes great. The only difference post-thawing is the texture is slightly less creamy/incorporated. I like to top with olive oil and smoked paprika.
Samira @ Alphafoodie
Thank you for your comment, Giselle! So happy you’ve enjoyed this recipe. After thawing, you can blitz it in the blender to make it more incorporated.
Julie
Thanks for an terrific and very informative recipe! This is the first I’ve heard of some of your excellent suggestions, including freezing leftover hummus. I used what I had on hand, which happened to be good quality, canned, Italian chickpeas (Luigi Vitelli brand). They were a bit smaller than the usual canned American chickpeas, and surprisingly, were perfectly cooked to a soft consistency. I ended up using about 1/4 cup of the liquid in the cans, and 2 cloves of garlic in the most delectable hummus I’ve ever made. Now, I just have to decide on toppings…
Support @ Alphafoodie
Thanks for your comment, Julie! Glad you enjoyed the recipe!
Maggie
I did this together with the falafel receipe (cooked a whole lot of chickpeas 😀 ) and loved them both!
Everything is very easy to understand, even for a very unexperienced cook like me!
Results were amazing, we all loved it. Thank you!!
Support @ Alphafoodie
Thank you for your comment, Maggie. This is very encouraging! Hope you give other recipes a try too. 🙂
Megan
Makes amazingly smooth and tasty hummus! Most recipes in the States use olive oil in the recipe but this doesn’t need any (except for on top at the end, of course!). The extra tips in the blog were very helpful. I’ve made this once without cooking the chickpeas enough and it definitely made a difference, so make sure to cook them as directed!
Support @ Alphafoodie
Thank you so much for your comment, Megan. Glad you tried and enjoyed the recipe.
ALFIYA
Love your recipes ❤️
Support @ Alphafoodie
Thank you so much for your comment, Alfiya.
Dominique
Hi, love your feed. Follow back on Instagram @whats_vegan_
this recipe is beautifully made and simple. I love the food processor which brand is that?
Support @ Alphafoodie
Hi Dominique.
Thanks for your comment.
For this recipe, the NutraMilk machine was used – it’s linked on the Shop page on the blog if you want to check it out. However, you can use any food processor or blender to make hummus.
Ailin
Delicious!
Farnaz
I tried this recipe and it turned out great 🙂
The tips and step by step instructions at the beginning were also very helpful!
Support @ Alphafoodie
Thank you so much for your comment, Farnaz. Glad you tried the hummus recipe.
Cherin
Incredible
Support @ Alphafoodie
Thank you, Cherin.
gc
didn’t cook my chickpeas down enough – even after soaking for 10hr and cooking for 30+ mins they weren’t mushy, but i wanted to time the hummus with the roasted veg i was making, so i just started the hummus.
didn’t use lemon juice, tahini also from alphafoodie, and used plenty of the chickpea water. it was lovely! took the tip to add roasted garlic (i just put a head in the oven at 200 degrees for 12 mins) and mmhmmm yes.
Support @ Alphafoodie
Thank you for your comment. Glad you managed to adapt the recipe to what works for you.
Justin
I use this recipe regularly to make hummus for my Mother. It’s so much more flavorful than the store-bought packages she is used to, and her husband – not a fan of hummus – even eats it. Quick and simple!
Support @ Alphafoodie
Thank you for your comment, Justin. Glad you and your family are enjoying the hummus recipe.