Homemade Hummus Recipe
If you’ve ever wondered how to make creamy homemade hummus that tastes just like the kind served in Middle Eastern restaurants—this is it. This classic hummus recipe is made with canned chickpeas, which means it’s ready in just 10 minutes, and still has that silky, rich texture you expect from traditional versions.
Sure, I often soak and cook my chickpeas from scratch when I have time. But let’s be real—some days you just want a smooth, flavorful hummus recipe that doesn’t require overnight prep. That’s where this one comes in.
And if you’re feeling adventurous, don’t miss my hummus without tahini (yep, made with Greek yogurt!) or my hummus with ground meat—a heartier version we love for Friday dinners.
Why is this the best hummus recipe?
- Quick & easy – Thanks to canned chickpeas, it’s done in 10 minutes.
- Creamy and smooth – A few simple tricks make the texture silky.
- No special tools – Just a food processor and pantry staples.
- Totally customizable – Add toppings or mix-ins, or try variations like tahini-free or meat-topped.
Ingredients and substitutes
- Canned chickpeas – I use a 15 oz (425g) can, drained. You can also substitute with 1½ cups cooked chickpeas if using dried (soaked, boiled, and drained).
- Tahini – This sesame paste gives hummus its signature nutty flavor. You can also swap with Greek yogurt if making my hummus without tahini.
- Garlic – Fresh garlic is best, but roasted garlic works too for a milder, sweeter flavor.
- Lemon juice – Use freshly squeezed lemon juice for brightness. You can also use bottled lemon juice, but it won’t be as vibrant.
- Olive oil – Extra virgin olive oil adds richness. It’s used both in the mix and for drizzling on top.
- Ground cumin – Optional, but adds warmth and authenticity. You can also leave it out or try smoked paprika instead for a twist.
- Salt – Season to taste. Chickpeas vary in saltiness, especially canned ones. Start small and adjust.
- Cold water – Used to loosen and lighten the hummus. You can also use aquafaba (the chickpea can liquid) for extra creaminess.
Step-by-step: Smooth Hummus at Home (With Canned Chickpeas)
- Blend garlic and lemon – In a food processor, blend the garlic and lemon juice until the garlic is finely minced. Let it sit for 1–2 minutes to mellow.
- Add tahini and cold water – Blend until light and creamy.
- Add chickpeas, cumin, salt, and olive oil – Blend for 2–3 minutes until completely smooth, scraping down the sides as needed.
- Adjust consistency – Add more cold water, 1 tbsp at a time, if needed.
- Taste and season – Adjust salt, lemon, or garlic to your liking.
Pro tip – The cold water and long blending time help make the hummus ultra-creamy—even with canned chickpeas!
Prefer to Use Dried Chickpeas?
While this recipe uses canned chickpeas for convenience, you can absolutely use dried chickpeas if you want the full traditional experience. Here’s how to do it:
- Soak 1 cup of dried chickpeas overnight in plenty of water.
- The next day, drain and rinse them.
- Simmer in fresh water for 1 to 1½ hours, or until soft and tender.
- Drain and cool before using. This will yield about 1¾ to 2 cups cooked chickpeas.
Pro tip – To get ultra-smooth hummus, you can peel the chickpeas after boiling—or blend them with ice-cold water until silky.
How to Serve Classic Hummus (Middle Eastern Style)
Hummus is more than just a dip—it’s the center of a full meal in our house. Serve it with:
- Pita bread or laffa – Warm and fluffy is best!
- Crispy falafel – Here’s my homemade falafel recipe.
- Israeli salad – A fresh, lemony side dish
- Tahini sauce – For drizzling on top
- Hard-boiled egg or seasoned ground meat – Try my hummus with meat version
Troubleshooting Creamy Hummus
- Too thick? Add a bit more cold water or olive oil.
- Too grainy? Blend longer, and make sure your chickpeas are soft.
- Bland flavor? Add more salt, lemon juice, or a pinch of cumin.
- Garlic is too strong? Let it sit in lemon juice before blending.
- Baba ganoush or Lebanese eggplant salad
- Shawarma chicken, Ground beef kebabs,
- Moroccan Fish in Spicy Tomato Sauce – Chraime
- Challah Bread Recipes
- See all Middle Eastern recipes
Frequently asked questions
Homemade hummus will keep in the fridge for up to 5 days. It is best to store it well wrapped in the fridge. Yes, freeze in smaller portions for up to 3 months. Thaw in the fridge and stir well before serving.
Hummus gets thicker over time, but there is no need to reheat it. Just leave it on the counter to come to room temperature. Then, give it a good stir with a spoon to loosen the texture. And if necessary, add a tablespoon or two of warm water to loosen it up.
The most important thing to note about chickpeas when making hummus is to ensure the chickpeas are cooked until very soft. When soft, the skin usually falls off or can be made into a puree. So you can keep them and not worry about the texture.
Some canned chickpeas tend to be al dente. This leads to a very grainy hummus, especially due to the skins. In this case, it is best to peel the chickpeas for a creamy consistency.
Stovetop method – Put them in a large pot and cover with fresh water, about an inch above the chickpeas. Bring the pot to a boil. Then, lower the heat to gently simmer for two hours or until the chickpeas are tender. Making sure there is always enough liquid in there.
Slow cooker – Add presoaked, drained chickpeas to the slow cooker and top with cold water, making sure you have at least an inch of water above the chickpeas. Place the slow cooker on low and let it cook overnight for 8 to 10 hours, until they are tender and can be mashed with your fingers.
Instant-Pot Method – Add the presoaked, drained chickpeas to an Instant Pot. Pour enough water so it comes at least 2 inches above the chickpeas (make sure not to fill past the max line in your Instant Pot). Close the lid, seal, and pressure cook for 20 minutes. Leave to cool and release naturally. Open when it’s ready.
Best Homemade Hummus Recipe
This authentic, delicious, and easy hummus recipe is much better than any store-bought kind. It is made from scratch and requires chickpeas, tahini, garlic, lemon, and olive oil.
Video
Ingredients
- 15 oz (400 g) Can of chickpeas drained
- 1 clove Garlic minced
- 2 – 3 tbsp Lemon juice (up to 4 tbsp)
- 3 – 4 tbsp (60 ml) Cold water fridge cold
- ¼ cup (4 tbsp) Tahini paste
- ¼ tsp Ground cumin optional
- ½ tsp Salt
- ½ tsp Pepper powder
- 2 – 4 tbsp (4 tbsp) Olive oil
- ⅛ tsp Paprika for garnish
- ⅛ tsp Zaatar spice for garnish
Method
- Blend garlic and lemon – In a food processor, blend the garlic and lemon juice until the garlic is finely minced. Let it sit for 1–2 minutes to mellow.1 clove Garlic, 2 – 3 tbsp Lemon juice
- Add tahini and cold water – Blend until light and creamy.¼ cup Tahini paste, 3 – 4 tbsp Cold water
- Add chickpeas, cumin, salt, and olive oil – Blend for 2–3 minutes until completely smooth, scraping down the sides as needed.15 oz Can of chickpeas, ½ tsp Salt, ½ tsp Pepper powder, 2 – 4 tbsp Olive oil, ¼ tsp Ground cumin
- Adjust consistency – Add more cold water, 1 tbsp at a time, if needed.
- Taste and season – Adjust salt, lemon, or garlic to your liking.
- Dress the plate (optional): Spoon the hummus onto a shallow plate. Use the back of the spoon to spread the hummus, creating a swirl effect. Add some olive oil over the hummus (and tahini sauce). Garnish with a sprinkle of paprika. Place a teaspoon of zaatar spice in the center over the tahini (optional). Serve with pita and salad.1/8 tsp Paprika, 1/8 tsp Zaatar spice
Notes
Tips for Success
- Use good-quality tahini – The flavor of hummus depends heavily on the tahini. Make sure it’s fresh and smooth—not bitter or oily.
- Blend it long enough – Give it a full 2–3 minutes in the food processor to get that creamy, whipped texture.
- Add ice-cold water – This helps the tahini emulsify and gives the hummus that light, fluffy consistency.
- Taste and adjust – Every lemon, garlic clove, and can of chickpeas is different. Start with the recipe, then tweak to your taste.
- Serve it right – Don’t just scoop and go. Smooth the hummus with the back of a spoon, drizzle with olive oil, sprinkle with paprika or cumin, and maybe top with parsley, pine nuts, or olives.
Equipment you will need
Nutrition
Tried this recipe?
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The way you describe good hummus — light and velvety — is so alluring. My favorite hummuses have been that way (though many store hummuses here are too thick and tangy fro my tastes). I can’t wait to try your recipe!
Thanks Sarah. I agree store bought hummus is not usually made light and velvety. If you try my recipe, please let me know what you think.
Hummus is something I could eat until I’m blue or green in the face. It goes so well with veggies or flatbread. I do like your tips and tricks for making the perfect hummus. I’m putting chickpeas on my grocery list now.
It so does Marisa. Always a treat with cut up veggies and flat breads. You must try and let me know what you think. Thanks
This looks absolutely delicious n I wish I could scoop some hummus with those falafel balls. I love making them with dry beans too as they taste so much better 🙂
Thanks Molly. I love hummus and Tahini with my Falafel too!
I have made hummus using pre-made mix and chickpeas as too lazy to make from scratch. But your post tempted me to try from scratch. I bet this one will be best . Good Humus is great a bowl of chips. yum.
The premade version has chickpea flour Swathi – not the best representation of hummus. You must try the real chickpeas. Canned is ok too. I think you will love this one.