How to Make the Best Creamy Hummus at Home

Hummus is a popular Middle Eastern dip that is enjoyed all around the world. This recipe is easy to make and can be customized to your liking. It starts with chickpeas that are blended with tahini, lemon juice, garlic, and olive oil. The result is a creamy and flavorful dip that can be served with pita bread, vegetables, or used as a spread on sandwiches. Give this recipe a try and impress your friends and family with your homemade hummus!
Recipe
A white bowl of basic hummus, drizzled with olive oil and sprinkled with spices, sits on a dark tray surrounded by colorful carrot sticks—orange, yellow, and purple—arranged in a semicircle on a light gray surface.

What Is Hummus?

Hummus is a creamy, savory spread made from ground chickpeas (garbanzo beans), tahini (sesame seed paste), olive oil, lemon juice, garlic, and salt. It’s a staple in Middle Eastern kitchens and has become a favorite worldwide thanks to its rich flavor, nutritional benefits, and versatility.

The word hummus means “chickpea” in Arabic—fitting, since that’s the heart of the dish. Its roots trace back to the Levant region—Lebanon, Syria, Israel, Palestine, and Jordan—where it’s been enjoyed for generations.

Why You’ll Love This Hummus Recipe

  • Packed with fiber and protein, it is both nourishing and satisfying.
  • Creamy, smooth texture that rivals any store-bought version.
  • Made with pantry staples you probably already have.
  • Customizable with spices, toppings, and flavor variations.
A dark tray holds all the essentials for basic hummus: a bowl of chickpeas, glass of ice water, garlic cloves, tahini, salt, olive oil, and half a lemon, all neatly arranged on a white surface.

Ingredients for Homemade Hummus

  • Chickpeas –use canned for convenience or cook dried ones for even more flavor. Soft chickpeas = creamier hummus.
  • Tahini. Choose a good-quality, pourable tahini for the best results.
  • Olive Oil
  • Lemon Juice
  • Garlic – A small clove goes a long way. Prefer a milder flavor? Use roasted garlic instead.
  • Salt
A glass bowl filled with chickpeas and water sits on a white surface. Next to the bowl is an empty, opened can placed upright, with some liquid residue inside—perfect for preparing basic hummus or soaking chickpeas before blending.

How to make homemade hummus?

  • Prep the chickpeas: For canned chickpeas, drain and rinse. For home-cooked, use one and a half cups and place them in cold water.
  • Process: In your food processor, combine chickpeas, garlic, lemon juice, salt, and ice water. Process for 5 minutes—no less.
  • Finish: When the 5 minutes are up, add the tahini little by little

How to make homemade hummus?

A clear food processor bowl with chickpeas and two garlic cloves inside, ready for basic hummus, viewed from above on a light gray textured surface. One chickpea lies outside the processor on the left side.
Overhead view of a food processor blending creamy, light yellow basic hummus. To the left, a small bowl with white residue—likely tahini or another ingredient—sits on a white surface.

Home Cook to Home Cook Tips

  • Cook your own chickpeas when you have time. They’re more flavorful and blend creamier.
  • Don’t skimp on the blend time. That’s the trick to velvety hummus.
  • Warm tahini = better blending. If your tahini is thick, microwave it for 10 seconds.
  • Ice water makes magic. It helps emulsify the tahini and lightens the texture.
  • Taste as you go. Like it zippier? Add more lemon. Creamier? A splash more water.

Garnish & Topping Ideas

  • Drizzle of olive oil
  • Sprinkle of smoked paprika or za’atar
  • A few whole chickpeas
  • Toasted sesame seeds
  • Chopped fresh herbs (parsley, dill, or mint)
  • Sliced olives or a spoonful of dukkah

How to Serve Hummus

  • Bowl it up – Add to grain bowls, nourish bowls, or alongside roasted veggies.
  • Dip it – Serve with pita wedges, crackers, or raw veggies (carrots, cucumbers, bell peppers).
  • Spread it – Use as a sandwich or wrap spread instead of mayo or mustard.
  • Dress it up – Thin with lemon juice or water to turn into a creamy salad dressing.
A top-down view of a food processor containing a smooth, creamy, pale beige basic hummus. The blade is visible in the center, with a small amount of mixture on the sides. The background is a light-colored surface.

Frequently Asked Questions

Print Recipe Pin Recipe
A bowl of basic hummus drizzled with olive oil and sprinkled with spices sits on a dark tray, surrounded by colorful carrot sticks in orange, yellow, and purple hues, arranged in a fan shape on a light gray background.

How to make hummus at home?

Alejandra Graf
Hummus is a popular Middle Eastern dip that is enjoyed all around the world. This recipe is easy to make and can be customized to your liking. It starts with chickpeas that are blended with tahini, lemon juice, garlic, and olive oil. The result is a creamy and flavorful dip that can be served with pita bread, vegetables, or used as a spread on sandwiches. Give this recipe a try and impress your friends and family with your homemade hummus!
5 de 2 votos
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Appetizer
Cuisine Mediterranean
Servings 6 personas
Calories 71 kcal

Equipment

Ingredients
  

  • 1 can of cooked chickpeas
  • 2 garlic cloves raw If you prefer a milder flavor, you can opt for roasted.
  • 2 lemons juice
  • 1 teaspoon salt
  • ¼ cup ice water
  • 4 tablespoons tahini

Instructions
 

  • Open the can of chickpeas and drain well. Peel the chickpeas in a bowl of cold water, stirring them with your hands, and repeat the process until no shells come out.
  • Place the chickpeas in the food processor, water, lemon juice, garlic and salt.
  • Run the food processor for 5 minutes.
  • Add the tahini and let it run until everything is fully integrated.
  • Serve on a platter and accompanied with vegetables or bread.

Notes

In the fridge: Transfer your hummus to an airtight container once it is made. Either a plastic or glass container with a secure lid will work. The hummus can be stored in the refrigerator for 4-7 days. When serving, it’s essential to use clean utensils to avoid introducing bacteria that could spoil the hummus before its time.
In the freezer: If you’re looking to preserve hummus for an extended period, freezing it is an option. Similar to refrigeration, it’s best to store it in an airtight container, leaving some room at the top as it may expand slightly during the freezing process. Hummus can be frozen for up to 4 months and in the fridge overnight before use.
Before serving: For optimal flavor and texture, it’s best to let your hummus sit at room temperature for approximately 20 minutes before serving, especially if it has been stored in the fridge or freezer.

Nutrition

Serving: 1servingCalories: 71kcalCarbohydrates: 6gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 392mgPotassium: 100mgFiber: 2gSugar: 1gVitamin A: 15IUVitamin C: 20mgCalcium: 26mgIron: 1mg
Keyword healthy hummus, hummus basic recipe, hummus classic recipe

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.

This recipe is a republish from May 2013.

Alejandra Graf
Latest posts by Alejandra Graf (see all)
5 from 2 votes (2 ratings without comment)
Subscribe
Notify of
guest
Recipe Rating




0 Comments
Oldest
Newest
Inline Feedbacks
View all comments