I don’t have much to say about this homemade hummus recipe other than… it’s super simple, delicious, and a family favorite. Seriously, I often open the fridge, excited to dip my veggies in some creamy hummus, only to find my husband has already snuck in and finished every last dollop. Needless to say, I make this recipe at least every other week because it’s just that good.
Sure, store-bought hummus is convenient, but I was getting frustrated with all the added seed oils (soybean oil in hummus, anyone?), the sometimes underwhelming flavor, and the price tag. As someone who’s mindful of what I put into my body, I wanted an option that aligned more with my health goals. So, I started experimenting at home. After a few rounds of trial and error, I’ve landed on a simple, flavorful recipe that’s not only healthy but also a total crowd-pleaser.
Plus, hummus is incredibly versatile. It’s perfect as a dip for veggies or pita, great slathered on sandwiches, or paired with a warm veggie dish to add a little extra flavor and nutrition. It’s also an excellent toddler (and pregnancy!) snack—packed with nutrients and healthy fats, and easy to pair with veggies or crackers for a quick, satisfying bite.
This homemade hummus recipe is also incredibly easy to make. With just a few basic ingredients—chickpeas, tahini, lemon juice, garlic, olive oil, and salt—you can blend everything together, and voilà! You’ve got a creamy, flavorful dip that’s as nutritious as delicious. The best part? You can adjust the seasoning to your liking, whether you prefer it smooth, tangy, spicy, or with a garlic kick—all while avoiding unnecessary additives.
Homemade Hummus Notes:
Tahini Brands: The tahini brand you use can make a big difference. I’ve tried several, and some are better than others. My current favorite is Soom Premium Tahini—it’s budget-friendly but still packed with flavor. If you’re curious about other brands, America’s Test Kitchen has a helpful list of brands they’ve tested here.
The Key to Extra Creamy Hummus?
- Cooking your chickpeas before blending. While I use canned chickpeas for convenience, I highly recommend giving them a quick boil before making your hummus. This helps soften the chickpeas, resulting in that perfect smooth, creamy texture. It’s optional, but I do find it makes a difference in the final texture of my hummus.
- Adding baking soda. Adding baking soda when boiling chickpeas is optional but can help make them softer and easier to blend. The baking soda helps break down the chickpeas’ skins and fibers, leading to a creamier texture in your hummus. Adding a small pinch of baking soda (about 1/4 teaspoon) can be beneficial.
- Removing the skins. This step is also optional, but I like to remove most of the skins for an extra-smooth, creamy dip. It only takes a few extra minutes but helps achieve that velvety texture. When rinsing the chickpeas after cooking them, the skins usually float to the surface, making them easy to pick out. I leave a few skins in because they’re nutritious, but I remove the majority for the smoothest result.
Flavor Variations:
Feel free to get creative with your hummus! You can add roasted red peppers, sun-dried tomatoes, olives, or spices like cumin or smoked paprika to give it a unique twist. For a spicy version, add a pinch of cayenne or chili flakes.
Storage:
Homemade hummus can be stored in an airtight container in the fridge for up to a week. It may thicken as it chills, so if you find it a little too thick, simply add a splash of water or olive oil and blend again to loosen it up.
PrintEasy Homemade Hummus Recipe Using Canned Chickpeas
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 tsp baking soda (optional, for softening)
- 1/3 cup tahini
- 1 large lemon, juiced
- 1 large garlic clove or 2 small ones, unpeeled
- 4–5 tbsp ice-cold water
- 2–3 tbsp olive oil, plus more for drizzling
- Pinch of salt
- Pinch of paprika (optional, for garnish)
Instructions
- Bring a small pot of water to a boil. Add chickpeas and baking soda (if using), then reduce heat to medium-low and simmer for 10-15 minutes. Add garlic 2 minutes before draining. Drain chickpeas and garlic, rinse under cool water, remove garlic skins, and set aside. Note: I like to add my garlic to the hot water as it not only makes it easier to peel but gently mellows out their strong garlic flavor. Optional: For a smoother hummus (and easier digestion), after draining, cover chickpeas with cold water and remove chickpea skins. Gently rub the chickpeas between your hands, and the skins will float to the surface for easy removal.
- In a food processor, blend tahini with 2-3 tbsp cold water for 1 minute until smooth. This step ensures the tahini is emulsified, preventing it from seizing when acidic lemon juice is added.
- Peel the softened garlic cloves and add them to the processor along with the lemon juice. Blend for another 30 seconds until well combined.
- Add the drained chickpeas to the food processor. Blend until the mixture becomes coarse.
- While the food processor is running, slowly drizzle in the olive oil. Blend until smooth and creamy. If the hummus is too thick, gradually add more cold water, one tablespoon at a time, until it reaches your desired consistency.
- Add salt and blend for 30 seconds. Taste and adjust seasoning if needed.
- Transfer the hummus to a bowl. Drizzle with olive oil and, if desired, sprinkle with paprika for garnish.
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