How to make hummus from dried chickpeas (or canned ones) – super creamy, rich, and delicious, no need to peel the chickpeas! This authentic hummus recipe provides the top tips, tricks, and FAQs to make hummus like a pro!
If you’re someone who pops a container (or more!) of hummus in your trolley every week, this is officially your sign to try an authentic homemade hummus recipe immediately. When you know all the secrets, you can make it light, creamy, fluffy, and perfectly balanced in flavor – not dense, gritty, or lackluster. Plus, it’s SO much better than store-bought!
What’s in This Post
- What Is Hummus?
- Is Hummus Good For You?
- What Is Hummus Made Of?
- The Secrets To The BEST Hummus
- How To Cook Chickpeas From Scratch
- How Do You Make Hummus?
- How Long Does Homemade Hummus Last
- What To Garnish Hummus With?
- What To Eat With Hummus?
- More Hummus Variations
What Is Hummus?
Hummus (or houmous) comes from the Arabic word meaning chickpeas. It is a naturally vegan, gluten-free Middle Eastern dish. It’s made from cooked chickpeas, tahini (ground sesame seeds paste), lemon juice, and garlic.
It’s traditionally enjoyed warm or at room temperature alongside warm pita bread. Plus, it is a popular chickpea dip, spread, and mezze dish across the globe.
Is Hummus Good For You?
With the main ingredient of chickpeas, this healthy recipe is a great source of plant-based protein and dietary fiber. They also contain several micronutrients, like vitamin B6, manganese, calcium, iron, folate, zinc, and Vitamin E.
You can read more about the health benefits of hummus on Healthline.
What Is Hummus Made Of?
This simple hummus recipe with tahini relies on just five key ingredients:
- Chickpeas: (garbanzo beans) You can use cooked (from dried) or canned chickpeas for this recipe for hummus dip. For a super creamy, smooth mixture, it’s best to use slightly “mushy” (overcooked) chickpeas.
- Tahini: I use homemade tahini. If you’re using store-bought, try using a high-quality raw unsalted option. This adds a slightly (not overly) bitter, nutty flavor & richness.
- Garlic: It’s traditional to use fresh garlic cloves in hummus recipes, but a roasted garlic hummus recipe also tastes delicious. Adjust to taste.
- Salt: To season. Adjust the amount to taste.
- Lemon: Use fresh lemon juice for the best flavor. Adjust the amount to taste (I love mine lemony).
- Water: Ice water can help create fluffier homemade hummus and achieve incredible silky results (without tons of oil). Or use aquafaba which blends up super fluffy.
The Secrets To The BEST Hummus
- Use overcooked, mushy chickpeas. Cooking the chickpeas (from dry or canned) until mushy begins to break them down and yields smooth creamy hummus.
- Add baking soda: Skip 10-15 minutes of hand-peeling the chickpeas. Use baking soda to get the same results (aka super smooth hummus). Use around 1 teaspoon of baking soda per cup of dried chickpeas (or ½ teaspoon per can of chickpeas).
Boil until mushy (15-20 minutes is all that’s needed for canned chickpeas). This will soften the skins to blend smoothly. Once cooked, rinse the chickpeas well.
- Don’t under blend: Don’t be afraid to leave your blender running for as long as needed. Pause it occasionally to scrape down the sides of the jug. It can take as long as 4-5 minutes.
How To Cook Chickpeas From Scratch
You can follow all the steps and tips for cooking chickpeas from dried here. However, the basic steps for making hummus from dried chickpeas are:
- Soak the chickpeas in plenty of cold water with a tablespoon of baking soda for 8 hours/overnight.
- Drain and rinse them well.
- Transfer to a large pot with more water and bring to a boil (optionally with 1 teaspoon baking soda). Cook them until slightly overcooked and mushy (60-90 minutes). Skim away any foam that appears at the top of the water.
Do I Need To Peel The Chickpeas For Hummus
I rarely, if ever, peel the chickpeas. While it can help achieve a super smooth dip, you can also do this with baking soda. No need to sit peeling for 10+ minutes.
How Do You Make Hummus?
First, if you haven’t already, cook the chickpeas until soft and mushy.
Then, transfer all the ingredients (but just ½ the ice water) to a high-speed blender (or food processor). Blend until smooth. Pause the machine occasionally to scrape down the sides of the jug.
For thicker, creamier hummus, blend the tahini and lemon juice alone first into a creamy paste.
If the consistency is too thick, add more ice water, one tablespoon at a time, until your desired consistency.
Finally, taste the dip and adjust any of the ingredients to your liking. Then serve and enjoy!
How Long Does Homemade Hummus Last
Store any leftover chickpea hummus in an airtight container in the fridge for 4-5 days.
Can You Freeze Hummus?
Hummus freezes very well. Simply transfer it to a freezer-safe container or an XL ice-cube tray, leaving a little headspace for expansion. Keep it like this for 3-4 months. Alternatively, pour a thin layer of olive oil over it, extending the storage period up to 6 months!
What To Garnish Hummus With?
- A drizzle of extra virgin olive oil (EVOO),
- Toasted pine nuts,
- Toasted sesame seeds,
- Kalamata olives,
- Fresh herbs – parsley, cilantro, etc.,
- Hummus Beiruti – garnish with fresh parsley, a few whole chickpeas, red chili powder, and olive oil.
What To Eat With Hummus?
- Pita bread and other flatbread.
- Crudites for dipping – veggies like carrot sticks, celery, bell peppers, cucumber, etc.
- Dip crackers & chips – like pita chips, seed crackers, etc.
- Use as a side for grilled meat (Chicken Tawook, Lamb Kofta).
- Enjoy it alongside falafel, tabouli, kibbeh, and other dips like baba ghanoush.
- Spread over sandwiches, wraps, burgers, and bagels.
- Add to buddha/salad bowls.
- Thin with stock or milk and use it as a pasta sauce.
Technically, it wouldn’t be an authentic hummus recipe without tahini. However, you can substitute it for cashew butter or sunflower seed butter (Greek yogurt may also work). Though the flavor won’t be the same.
You can make it from canned chickpeas without boiling them, but the results will be thicker and not as smooth.
Yes, soaking dried chickpeas with baking soda can help soften them. Plus, boiling them with it will also help to decrease cooking time. However, it may affect the color (a darker brown) and nutritional value slightly.
It makes for a super fluffy, creamy, whipped smooth dip while thinning it out and cooling the overall mixture.
Either use more tahini or add more chickpeas. A tiny amount of cornstarch or potato starch could also help. It will also thicken when chilled.
More Hummus Variations
- Hummus Awarma – top it with meat preserve “Awarma” (lamb confit).
- Beet Hummus
- Fresh Basil Hummus
- Roasted Red Pepper Hummus
- Pumpkin Hummus
- Chocolate Hummus
If you try this easy hummus recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Best Hummus Recipe (Soft and Fluffy)
- 3 cups cooked chickpeas or 2 x15 oz/425g cans (drained and liquid/aquafaba reserved); or 1 cup dry chickpeas
- 1 teaspoon baking soda only needed if cooking the chickpeas yourself, refer to the notes
- 1/2 cup tahini use high-quality, raw, unsalted tahini
- 1/4 cup lemon juice freshly squeezed from 1 large lemon
- 0.5 oz garlic 3 cloves
- 1/2 teaspoon salt or season to taste
- 1 cup ice water or aquafaba divided
- olive oil optional, for serving
This recipe yields about 2¼ cups of hummus
- Blender/Food processor
- If you haven't already, cook the chickpeas until soft and mushy (method in the Recipe Notes below).
- Transfer all the ingredients (but just ½ the ice water/aquafaba) to a blender or food processor and blend until smooth. Pause the machine occasionally to scrape down the sides of the jug.For thicker, creamier hummus, blend the tahini and lemon juice alone first into a creamy paste.
- If the consistency is too thick, add more ice water, one tablespoon at a time, until your desired consistency.
- Taste the hummus and adjust any of the ingredients to your liking – add more lemon juice (and zest) for tangy lemon hummus, salt, garlic, etc. Then serve with a drizzle of olive oil (optional) and enjoy!
To Make The Hummus Recipe From Canned Chickpeas
- If you don't mind a slightly thicker hummus dip, you can blend it immediately. However, simmer the can contents with ½ teaspoon baking soda for the best results until the chickpeas are soft and mushy (about 15-20 minutes). Optionally discard any floating skins for even smoother results.
- Then transfer everything to a blender/food processor (with just ½ the ice water) and blend, following the process above.
- For the best consistency and flavor, remove the hummus food from the fridge 30-40 minutes before serving.
- Make Ahead: You can prepare any homemade tahini and/or cooked chickpeas several days in advance OR the entire hummus a day before serving to give the flavors a chance to meld (it'll taste even better!).Store: Store any leftover chickpea hummus in an airtight container in the fridge for 4-5 days. To help prevent early spoilage, pour a thin layer of olive oil over it (it may last up to a week this way).Freeze: Transfer it to a freezer-safe container (or several)/ an XL ice-cube tray, leaving a little headspace for expansion. Like that, the hummus freezes for between 3-4 months. Alternatively, pour a thin layer of olive oil over the hummus, extending the storage period up to 6 months!Leave it to thaw in the fridge overnight. If it's grainy after thawing or has separated, throw it back in a blender with a spoonful of water/oil and eat within 3-4 days. Top it up with extra lemon, garlic, etc., if needed.
- Use overcooked, mushy chickpeas: Cooking the chickpeas (from dry or canned) until mushy begins to break them down and yields super-smooth hummus.
- Add baking soda: Skip 10-15 minutes of hand peeling the chickpeas and use baking soda to get the same results (aka super smooth hummus). Use around 1 teaspoon of baking soda per cup of dried chickpeas (or ½ teaspoon per can of chickpeas) and boil until mushy (15-20 minutes is all that’s needed for canned chickpeas). This will soften the skins to blend smoothly. Once cooked, rinse the chickpeas well.
- Don’t under blend it: Don’t be afraid to leave your blender running for as long as needed. Pause it occasionally to scrape down the sides of the jug. It can take as long as 4-5 minutes.
- Use quality tahini: It isn’t made equally, and no one wants to ruin a perfectly good batch of this hummus recipe with tahini that’s too bitter. I prefer to make my own. But Soom tahini is also great.
- To mellow the garlic flavor: If you find raw garlic overwhelming, soak it in ice water (or lemon juice) for 10-15 minutes before using it.
- Tweak to your liking: blend, taste, and adjust the amount of garlic, lemon, tahini, etc. I recommend starting with half what I recommend so you can adjust it to taste. You can add other spices – cumin, etc.
- Adjust the consistency: Reduce the blending time for a chunkier DIY hummus.
- Leave it to “marinate”: When possible, make hummus a day in advance (or several hours) to give the flavors a chance to meld.
- Avoid bitterness: Some brands of tahini can be overly bitter. Likewise, if using olive oil, overheating it while blending can cause bitterness – so only add it right at the end. Balance bitterness with a natural sweetener (maple/agave) if needed.
- To avoid bloating: Rinse well after soaking the chickpeas, then boil them until they produce foam on top of the water. Discard that water and replace it with new boiled water. Also, soak/cook them with baking soda.
- Soak the chickpeas in plenty of cold water (they can become 2-3x their size) with a tablespoon of baking soda for 8 hours/overnight.
- Drain and rinse them well.
- Transfer to a large pot with more water and bring to a boil (optionally with 1 teaspoon baking soda), cooking them until slightly overcooked and mushy (60-90 minutes). Skim away any foam that appears at the top of the water.