Simple Creamy Homemade Hummus Recipe (+ FAQs)

Name: Simple Creamy Homemade Hummus Recipe
Cook time: 5 min
Total time: 5 min
Ingredients: 2 cups cooked chickpeas; 1/4 cup tahini; 1 lemon (juiced); 1 tsp salt; 1 garlic clove; 1/2 cup water or aquafaba (optional)

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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

A bowl with hummus topped with some oil, chickpeas, paprika and coriander

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.

A bowl with hummus topped with some oil and chickpeas

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.

A bowl with hummus topped with some oil, chickpeas, and coriander

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 tsp of baking soda per cup of dried chickpeas used in the recipe and around 1/2 tsp 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.

Hummus comparison boiling time — Mushy chickpeas are very easy to smash by hand

Showing softness of boiled chickpeas by smashing them with fingers — 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

Is hummus keto / Paleo?

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.

What are the differences of using canned vs dried chickpeas?

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.

What can I substitute the chickpeas with?

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.

Is it essential to peel the chickpeas? & Is there an easy way to peel chickpeas?

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.

Can you make hummus without a food processor/blender?

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.

How to avoid gritty texture?

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 tbsp (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

Homemade healthy Muhammara dip (roasted red pepper dip)

Whether you’re looking for other dip options, or recipes to include as part of a mezze spread, I’ve got you covered.

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.