Name: Best Homemade Hummus Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas; ½ teaspoon baking soda (if you’re using canned chickpeas); ¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste; 1 medium-to-large clove garlic, roughly chopped; ½ teaspoon fine sea salt, to taste; ½ cup tahini; 2 to 4 tablespoons ice water, more as needed; ½ teaspoon ground cumin; 1 tablespoon extra-virgin olive oil; Drizzle of olive oil or zhoug sauce; Sprinkle of ground sumac or paprika; Chopped fresh parsley

Ingredients

1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas

½ teaspoon baking soda (if you’re using canned chickpeas)

¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste

1 medium-to-large clove garlic, roughly chopped

½ teaspoon fine sea salt, to taste

½ cup tahini

2 to 4 tablespoons ice water, more as needed

½ teaspoon ground cumin

1 tablespoon extra-virgin olive oil

Any of the following garnishes: drizzle of olive oil or zhoug sauce, sprinkle of ground sumac or paprika, chopped fresh parsley

Instructions

Step 1: Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring to a boil over high heat. Boil for about 20 minutes, reducing heat if necessary to prevent overflow, until chickpeas look bloated, skins fall off, and they’re very soft. Drain in a fine-mesh strainer and rinse with cool water for about 30 seconds. Set aside.

Step 2: In a food processor or high-powered blender, combine lemon juice, garlic, and salt. Process until garlic is very finely chopped, then let the mixture rest for at least 10 minutes to mellow the garlic flavor.

Step 3: Add tahini to the food processor and blend until thick and creamy, scraping down the sides as needed.

Step 4: With the food processor running, drizzle in 2 tablespoons of ice water. Scrape down the bowl and blend until the mixture is ultra smooth and pale. Add 1 to 2 more tablespoons of ice water if the tahini was very thick.

Step 5: Add cumin and the drained chickpeas to the food processor. While blending, drizzle in olive oil. Blend for about 2 minutes, scraping down the sides as necessary, until super smooth. Add more ice water by the tablespoon to reach a creamy texture.

Step 6: Taste and adjust the seasoning. Add more salt or lemon juice if needed for flavor balance.

Step 7: Transfer hummus to a serving bowl, create swooshes on top with a spoon, and garnish as desired. Serve immediately or refrigerate.

Tips & Variations

For even smoother hummus, peel the chickpeas by gently rubbing them between your fingers before adding to the processor.

Try adding roasted red peppers or sun-dried tomatoes for a flavorful twist.

Zhoug sauce or a sprinkle of smoked paprika adds a spicy kick and beautiful color as a garnish.

If you prefer a richer hummus, use more tahini or a drizzle of extra olive oil on top before serving.

FAQs

Can I use canned chickpeas straight away without boiling?

Yes, but boiling canned chickpeas with baking soda softens them further and helps remove skins, making your hummus smoother and creamier. Skipping this step may result in a coarser texture.

How can I make my hummus more creamy?

Use plenty of ice-cold water while blending, peel the chickpeas if desired, and blend for several minutes until ultra smooth. Adding a bit more tahini or olive oil also helps create richness and creaminess.