Hummus
his hummus recipe is silky smooth, divinely creamy yet somehow light and fluffy. It’s nutty, tangy, bright, garlicky, mega fresh and SO flavorful, plus it’s healthy, vegan and loaded with protein! I honestly think it’s the best hummus recipe out there due to a few simple tips and tricks to create the smoothest, creamiest hummus. Plus, it’s super simple. All you need is a can of chickpeas, some tahini, olive oil, lemon juice, garlic and a food processor. I’ve also included 5 other hummus recipe variations – because one hummus recipe is never enough. Enjoy your homemade hummus with pitas, crunchy veggies or slather it on sandwiches or wraps. Now, get ready for the best, utterly creamy hummus of your life!
Servings Prep Time
6servings (about 1 1/2 cups) 10minutes
Cook Time
20minutes
Servings Prep Time
6servings (about 1 1/2 cups) 10minutes
Cook Time
20minutes
showing how creamy homemade hummus is by dipping pita bread into it
Ingredients
  • 1 15 oz. can chickpeas (garbanzo beans)rinsed and drained
  • 1/2teaspoon baking soda
  • 1/3cup well-stirred tahini
  • 1/4cup fresh lemon juice
  • 2tablespoons extra virgin olive oilplus more for serving
  • 2 garlic clovesminced
  • 1/2teaspoon ground cumin
  • 1/2teaspoon salt plus more to taste
  • 2 ice cubes
  • Dash of ground paprika or sumacfresh herbs and extra virgin olive oil, for serving
Instructions
  1. Place the chickpeas in a medium saucepan; sprinkle with baking soda. Fill the pot so the chickpeas are covered by several inches of water. Bring to a boil then reduce to a simmer until the chickpeas are practically mushy and the skins are popping off; about 15-20 minutes.
  2. Once cooked, rinse and drain the chickpeas in a fine mesh strainer. Pick out the skins that have popped off as best you can, but don’t worry if you can’t get all of them.
  3. Add all the ingredients to your food processor EXCEPT chickpeas and ice cubes and puree for 2 minutes.
  4. Add cooked/drained chickpeas and 2 ice cubes to the food processor and process for 4 minutes – no less! Add additional water, one tablespoon at a time, if needed, to reach desired consistency.
  5. Season with additional salt and lemon juice to taste. Serve hummus with a drizzle of extra virgin olive oil and dash of paprika or sumac.
Recipe Notes

HOW TO STORE AND FREEZE HUMMUS

  • Refrigerate: Hummus should be stored in an airtight container in the fridge for up to 7 days. I find homemade hummus keeps its flavor very nicely but other variations such as pesto, avocado, etc. mellow significantly and need a little spritz of lime juice and possibly salt/pepper to brighten up.
  • Freeze: Transfer hummus to an airtight container.  Freeze for up to three months.  Defrost in the refrigerator where it can keep for up to one week.

 Tips and Tricks

See post for step by step instructions, tips and tricks, how to use and cook dried chickpeas, the best tahini brand, and more recipe variations than listed below. 

AVOCADO HUMMUS

  • 1/4 cup lime juice
  • 1/4 cup packed cilantro
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons well-stirred tahini
  • 2 garlic cloves, minced
  • 1/2 -1 jalapeno, peeled, deveined, roughly chopped
  • ¾ teaspoon salt plus more to taste
  • 1/2 teaspoon ground cumin
  • 1 15 oz. can chickpeas, rinsed, drained cooked
  • 1 large avocado pitted, and peeled
  • 2 ice cubes

DIRECTIONS:

  1. Add all the ingredients to your food processor except avocados, chickpeas and ice; puree until very smooth, about 3 minutes.
  2. Add avocados, chickpeas and ice cubes and process for 4 minutes, no less!  Once completely smooth, add ice water, one tablespoon at a time, if needed, to thin to desired consistency.
  3. Season with additional salt and lime juice to taste

Pesto Hummus

  • 1/2 cup fresh basil leaves
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup pine nuts or walnuts
  • 1/4 cup olive oil
  • 3-4 tablespoons lemon juice
  • 3–4 garlic cloves, minced
  • 1/2 teaspoon salt
  • Pinch red pepper flakes
  • 1 15 oz. can chickpeas, rinsed, drained cooked
  • 2 ice cubes

DIRECTIONS:

  • Add all the ingredients to your food processor except chickpeas and ice; puree until very smooth, about 3 minutes.
  • Add chickpeas and ice cubes and process for 4 minutes, no less! Once completely smooth, add ice water, one tablespoon at a time, if needed, to thin to desired consistency.
  • Season with additional salt and lemon juice to taste.
  • Garnish with extra olive oil and a sprinkling of chopped fresh herbs.

Sun-Dried Tomato Hummus

  • 1/4 cup well-stirred tahini
  • 1/4 cup fresh basil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons oil from sun-dried tomato jar
  • 2 garlic cloves peeled
  • 3/4 teaspoon salt plus more to taste
  • 1/4 tsp EACH dried oregano, dried parsley, smoked paprika, red pepper flakes
  • 1 15 oz. can chickpeas, rinsed, drained cooked
  • ¾ cup drained oil-packed sun-dried tomatoes (6.7-ounce jar, drained)
  • 2 ice cubes

DIRECTIONS:

  • Add all the ingredients to your food processor except chickpeas, sun-dried tomatoes and ice cubes; puree until very smooth, about 3 minutes.
  • Add chickpeas, sun-dried tomatoes and ice cubes and process for 4 minutes, no less!  Once completely smooth, add ice water, one tablespoon at a time, if needed, to thin to desired consistency.
  • Season with additional salt and lemon juice to taste.

Roasted Red Pepper Hummus

  • 1/4 cup well-stirred tahini
  • 1/4 cup fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves peeled
  • 1/2 tsp EACH smoked paprika, dried basil, salt
  • 1/4 tsp EACH ground cumin, dried oregano
  • Pinch cayenne pepper
  • 2 whole red bell peppers (substitute about 3/4 cup jarred roasted red peppers)
  • 1 15 oz. can chickpeas, rinsed, drained cooked

DIRECTIONS:

  • Add all the ingredients to your food processor except chickpeas and roasted red peppers; puree until very smooth, about 3 minutes.
  • Add chickpeas, red peppers and process for 4 minutes, no less! Once completely smooth, add ice water, one tablespoon at a time, if needed, to thin to desired consistency.
  • Season with additional salt and lemon juice to taste.
  • Garnish with extra olive oil and a sprinkling of chopped fresh herbs.

HOW TO ROAST PEPPERS

  • Move an oven rack so that it is about 5 inches from the broiler. Turn oven broiler on.
  • Remove core of peppers then cut into large flat pieces. Arrange pepper pieces, skin-side up, on a baking sheet. Broil 5 to 10 minutes until the peppers skin has charred.
  • Add peppers to a resealable plastic bag, seal then wait 10 to 15 minutes until cool enough to handle. Or, add peppers to a bowl then cover with plastic wrap and wait 10 to 15 minutes. Gently peel away the charred pepper skin and discard. Reserve 1 to 2 pieces of the peeled roasted pepper pieces to use as a garnish when serving then roughly chop the rest.