Smooth and Creamy Homemade Hummus
This smooth and creamy, made from scratch hummus tastes so much better than store-bought! All you need is a few pantry staples: dried chickpeas, tahini, garlic, and lemon juice. Serve with pita bread or veggies for dipping!
![two bowls of Smooth and Creamy Homemade Hummus topped with olive oil and smoked paprika](https://cravingcalifornia.com/wp-content/uploads/2020/07/4P0A0163-scaled.jpg)
Making your own velvety, creamy hummus is easier than you might think! Homemade hummus is much healthier and cheaper than store-bought. Add this Middle-Eastern dip to your next Crudités Platter or alongside Chicken Shawarma and warm pita bread!
This recipe is a blank slate, feel free to blend in your favorite herbs, spices, or vegetables to customize your hummus. For a zesty, spicy hummus top it with a swirl of harissa or Zhoug (Spicy Green Hot Sauce)!
Recipe Steps:
Step One: Soak the chickpeas in water overnight.
Step Two: Cook the chickpeas in water and baking soda until tender and super-soft.
Step Three: Blend the chickpeas with the tahini, lemon juice, salt, cumin, and water.
Step Four: Spread the hummus into a bowl, top with olive oil, and paprika or sumac. Serve with pita bread or veggies for dipping.
Homemade Hummus Tips and Tricks:
- For super creamy and smooth hummus cook the chickpeas really well. When pressed they should fall apart between your fingers. The baking soda also helps breakdown the chickpeas.
- Blender vs Food Processor: You can use either! I find that with a high-speed blender you can achieve a creamier texture.
- Hummus will stay fresh in the refrigerator for up to five days.
- Customize this recipe by blending it with roasted red peppers, sun-dried tomatoes, Spicy Zhoug or fresh herbs!
Check out more Middle Eastern and Mediterranean inspired recipes:
- Za’atar Chicken and Hummus Bowls
- Smokey Paprika Chicken with Cucumber Tzatziki
- Yogurt Marinated Chicken with Harissa and Garlic
- Sheet Pan Greek Chicken Meatballs with Crispy Potatoes and Garlic-Feta Yogurt
- Garlicky Labneh and Tahini Dip
- Whole Roasted Eggplant with Garlic and Tahini
Smooth and Creamy Homemade Hummus
Ingredients
- 1 c dried chickpeas soaked in water overnight
- 2 tsp baking soda
- 1 c tahini
- 1/4 c lemon juice
- 3 cloves garlic
- 1 tsp cumin
- water about 1/2c to start, you may need more
For Serving
- olive oil for drizzling
- salt and pepper
- smoked paprika or za'atar spice
Instructions
- Drain the soaked chickpeas and rinse well with cold water then transfer them to a pot and cover with two inches of water. Add the baking soda to the pot and bring to a simmer then cover with a lid. Simmer for one hour or until the chickpeas are very tender and soft then drain through a colander.
- Add the cooked chickpeas to a food processor or high-speed blender along with the garlic, tahini, cumin lemon juice, a generous pinch of salt, and 1/2c of water. Blend until creamy and smooth, scraping down sides as needed. If the hummus is too thick add more water, 1/4c at a time until it's smooth and creamy. Top with a drizzle of olive oil, and smoked paprika, serve with vegetables or pita bread for dipping.
Notes
- Dried Chickpeas/Garbanzo Beans: Soak the chickpeas overnight in water. Leave out at room temperature.
- Tahini: Tahini is a creamy sesame paste, find it in the nut butter section of the grocery store.
- Garlic: Fresh garlic is a must! Do not substitute dried or jarred.
- Cumin: Optional, you could also substitute paprika, garlic, or onion powder.
- Water: To achieve the smooth and creamy texture you will need to add water. Start with