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!
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)!
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
- 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
- olive oil for drizzling
- salt and pepper
- smoked paprika or za'atar spice
- 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.
- 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