You’ll love this creamy hummus recipe. It’s extra delicious made with dried chickpea, but you can use canned if you’re rushed for time! Added bonus: I’m sharing my secret tip for making super smooth hummus at home.

A super easy, basic recipe for smooth hummus.

I’ve always loved hummus, but since visiting Israel I have a new-found obsession with making it at home. I buy store-bought all the time (usually Cava or Sabra) but I have to admit that homemade hummus is definitely better, especially if you start with dried chickpeas. It takes some forethought because you need to soak and cook the beans, but the process is pretty hands-off and it’s totally worth it.

There are a ton of different hummus variations out there, but the recipe I’m sharing today is your basic homemade hummus with garlic, lemon juice, tahini and olive oil. It’s mellow in flavor, creamy and oh so smooth!

You'll love this basic recipe hummus. It's extra delicious made with dried chickpeas but you can use canned if you're rushed for time! Added bonus: I'm sharing my secret tip for making super smooth hummus at home.

Smooth and Creamy Hummus

I also want to share a secret tip for making extra smooth and creamy hummus.

Here it goes –> If you want really smooth hummus you have to remove the chickpea’s skin. Yup, chickpeas have skin — who knew!? And if you don’t remove the skin, you end up with hummus that’s not 100% smooth. The process of removing the skins does take some extra time (about 15 minutes for about 2 cups of chickpeas), but it’s a mindless task. Just turn on your favorite podcast and get to work.

How to Remove Chickpea Skins from Chickpeas:

  1. Place drained, canned chickpeas into a pot of boiling water.
  2. Let boil for 2 minutes.
  3. Remove from heat, place in strainer, and run cold water over the chickpeas. Let cool.
  4. Once they’ve cooled a bit (about 5 minutes). Take each chickpea in your hand and easily peel off the skin. I found that using my thumb and index finger to pop the skin off works really well. Here’s what you’ll end up with.

** The same process applies to dried chickpeas. Just cook them as directed and start with step 3.

I’ll admit that I don’t always take the time to remove the chickpea skins, but I love how smooth and creamy my hummus gets when I do take the time to do it.

What to Pair With Hummus:

If you use this creamy hummus recipe let me know how it turns out by leaving a comment and star rating below. Your feedback is super helpful!

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Bowl of hummus topped with spices and chickpeas with carrot sticks in it.

Homemade Hummus

  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 8
  • Diet: Vegan


You’ll love this creamy hummus recipe. It’s extra delicious made with dried chickpea, but you can use canned if you’re rushed for time! 


  • 1 1/2 cups cooked chickpeas with reserved cooking liquid or 15 oz can of chickpeas
  • 3 Tablespoons tahini
  • 3 Tablespoons lemon juice
  • 23 Tablespoons extra virgin olive oil
  • 12 cloves garlic
  • 1/2 teaspoon salt
  • 23 Tablespoons reserved cooking liquid or water
  • Toppings: olive oil, cooked chickpeas, za’atar, cayenne pepper and/or paprika


  1. If you’re using dried chickpeas, you’ll want to start with 1 cup of dried chickpeas, soak them overnight in cold water. Discard the soaking liquid and add to a large pot with 6 cups of water and 1/2 teaspoon of baking soda. Bring the mixture to a boil, reduce to a simmer and cook for 40-60 minutes or until chickpeas are very tender, but not mushy. Remove any chickpea skins that have floated to the top. Drain, rinse with cold water and peel the skin from any chickpeas that didn’t lose their skin during the cooking process.
  2. If using canned chickpeas, you’ll need to drain and rinse them. Remove skin from chickpeas, per instructions above. (This step is optional.)
  3. In a food processor, add lemon juice and tahini. Process for 1 minute. Scrape down the sides of your food processor bowl and add chickpeas, olive oil, garlic and salt. Process until smooth (about 1 -2 minutes more) gradually adding reserved cooking liquid or water as desired to thin dip and scraping down sides of the processor bowl as needed.Once the hummus is completely smooth, taste and season as needed.
  4. Transfer to a bowl for serving. Top with an extra drizzle of olive oil, cooked chickpeas, za’atar, cayenne pepper and/or paprika. Store any leftovers in the fridge for up to three days.
  • Category: Dip
  • Method: Food Processor
  • Cuisine: Middle Eastern


  • Serving Size: 2 Tablespoons
  • Calories: 123
  • Sugar: 2g
  • Sodium: 119mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: ceramy hummus

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Recipe rating

    1. Trax
      December 22, 2018 AT 11:07 am

      This is my new favorite! My old self would have more mocked the whole pealing the chickpeas thing but it worked like a charm. Smooth and tasty. I accidentally put in more lemon juice which made it taste like Happy Hummus. Thanks!

    2. nate
      October 24, 2015 AT 8:13 am

      I just actually peeled them without boiling and was fine, let them soak a couple minutes, however it was still raw tasting and might prefer them boiled

    3. Jhuls | The Not So Creative Cook
      March 8, 2015 AT 8:22 am

      This looks really good. I love smooth and creamy hummus, too. I am sure that I would love this. Thanks for sharing. 🙂

    4. Richard
      December 29, 2012 AT 8:17 am

      After trying this, I’ll never go back to making hummus the other way again. The only thing I do differently is I don’t add any of the sesame oil and sometimes I throw in a some green onions and just a little more olive oil.

    5. CoDuSu
      December 8, 2012 AT 3:55 am

      I just tried this hummus recipe and I think the toasted sesame oil I used made the hummus taste rather bitter so I added more tahini which helped to balance the flavors. I think next time I will add 1 teaspoon of toasted sesame oil, rather than half tablespoon and see how that tastes or perhaps I just have some bad toasted sesame oil and should go find some of better quality. Anyway, I love this recipe because it is so smooth and I didn’t mind peeling the chick peas at all.

      1. Brittany Mullins
        December 9, 2012 AT 8:49 am

        Thanks so much for the feedback! I think I’ll update the recipe to 1 teaspoon of sesame oil instead of the 1/2 Tablespoon.

    6. Wow! Thanks for the tip. I always assumed that store bought hummus just used more fat to make it smooth (and they probably do), but there is more to it than that. I am making a big batch of hummus for a party – let’s see if I have the patience to *groan* peel every single chickpea!

    7. Scott
      November 18, 2012 AT 4:19 pm

      I add way more garlic I also roast the garlic and I make a topping like the store bought stuff with sautéed garlick roasted red pepper lemon olive oil and white wine. I also peel and use a juicer to juice my lemons. Fresh lemon juice and olive oil also makes a wonderful salad dressing.

    8. Dick
      November 12, 2012 AT 9:38 pm

      I keep the skins on for the added health benefit.. fiber.
      I make mine creamy by soaking from scratch, always with a bay leaf or two.
      once soaked, I boil for a few minutes then add about 1/2-1 tsp of baking soda. some say it creates an off flavor, but it doesn’t if you use the right amount. this significantly reduces the boiling time as well, when you see skins floating to the top, test a chick pea from the bottom of the pot… it should basically fall apart in your mouth. at this point, quickly drain, rinse under cold water, and add to your food processor. blend until creamy. I add about 1/4 cup of salted water, then put in the fridge overnight which allows you to gauge how thick your end product will be. use this creamy paste in making your batch of hummus. Mine’s always creamy and delicious and you don’t have to remove the healthy fiber benefit.
      hope this helps everyone!!
      I’ve been making hummus since I was 20, so about 6 years, and the baking soda addition was a revelation in terms of its creamyness!!

    9. middle eastern
      July 17, 2012 AT 4:58 pm

      I don’t know about you but I refuse to sit there and peal every garbanzo beans. Throw all the ingrediants into a food processor and add water while its mixing and bam smooth hummus.

      1. Warda
        August 4, 2012 AT 6:48 am

        hahahaha “middle eastern” is reading my mind….we arabs are exremly lazy in such things, that’s why they sell already mixed chickpeas all over the arabic countries. 7ommous made with these ready mixed chickpeas will lead to smooth 7ommous as well….with less effort 🙂

      2. Eating Bird Food
        July 17, 2012 AT 7:02 pm

        It’s worth it!

    10. Desiree
      June 30, 2012 AT 1:02 pm

      Thank you. That made all the difference. Requires patience but well worth it in my opinion. Much better than the store bought stuff or making it with the skins on and it being gritty. Thanks again!

    11. Channing
      June 6, 2012 AT 10:19 am

      This is SO exciting! I am obsessed with smooth hummus and always end up with the exact opposite when I make it … then end up in the hummus aisle 10 minutes later. 🙂 Cannot wait to try this!

      – Channing (blogging in summer 2012 on Hot Bod Brigade: A fitness-ish pop up blog)

    12. jessica
      April 29, 2012 AT 8:01 pm

      just made this- AMAZING. cant even believe the money i will save not buying samba anymore. thanks!

    13. Run4fun
      February 25, 2012 AT 7:13 pm

      Thank you thank you thank you for posting this! Removing the skins and boiling the canned chickpeas make SUCH a difference! My my hummus before was sorta rough lol 😛 I love how smooth it is now!!! 😀 Have a great week! 🙂 Jesus loves you!

    14. lindsay
      January 2, 2012 AT 10:30 pm

      I love this recipe! You’re such a lifesaver–I had to make this for a party over the weekend, and I’ve always had trouble with smoothing my recipe out…thanks for sharing! I’ve even blogged about your recipe @ my blog ( Come stop by!

      Ps- love the blog! I look forward to reading daily!


      1. Eating Bird Food
        January 3, 2012 AT 12:05 am

        So glad you liked the smooth hummus trick Lindsay! Thanks for reading. 🙂

    15. Tina
      March 28, 2011 AT 2:28 pm

      Hi! I found your site yesterday when I was looking for a solution to the smooth hummus challenge. I just had to share the answer that I found on another website with you. It’s certainly a lot less labor intensive than removing skins from beans! Here goes…the secret is to cook your garbanzos with a teaspoon of Baking Soda!! It softens the skins to almost mush, and I can tell you that the finished product looked EXACTLY like the hummus I eat at my favorite Lebanese restaurant. (And like Sabra, too!)
      So, give it a try and see if you don’t have fantastic results like I did. Hope this helps!

    16. Bill
      October 25, 2010 AT 1:08 am

      Finally! I made my first batch of skinless chickpeas hummus today and, after years, I have finally achieved the ideal texture. Thank you!

      That said, there has to be an easier way to skin a chickpea. I haven’t tried this method yet, but my next batch will attempt this technique:

    17. LC @ Let Them Eat Lentils
      October 6, 2010 AT 3:02 pm

      1- I’m so glad I know this now (I found you through Janetha) and 2- Maybe it’s because I work in PR but I think that article is fascinating too. I watched a video where they gave a choice of a plain cupcake or a banana decorated with Dora stickers to preschoolers, and they ALWAYS chose the decorated treat, whether it was the banana or the cupcake. Reminds me of that concept.

    18. A Teenage Gourmet
      September 20, 2010 AT 8:35 am

      I almost made hummus yesterday, but now I’m glad that I waited! This is such a helpful post – and so timely!

    19. Nicole, RD
      September 18, 2010 AT 4:10 pm

      I’m so glad I found this! I’ve been wanting to make SMOOTH hummus, but mine always comes out chunky!

    20. Shauna
      September 18, 2010 AT 3:48 pm

      Amazing! I’ve been making hummus for years and never knew this. I must now make this today. Thank you!

    21. Kocinera
      September 17, 2010 AT 2:41 pm

      What a cool tip! I’ve never made homemade hummus before, but thanks to your yummy photos and helpful instructions, I really want to give it a try!

    22. Leah MacVie
      September 16, 2010 AT 4:19 pm

      WOW- really!!! This is amazing- I can’t wait to try it this weekend!

    23. Catherine @ Life 2.0
      September 14, 2010 AT 2:34 pm

      Thanks for the tip! I can’t wait to try smoooooth hummus!

    24. I still haven’t made my own hummus yet. I should really start because it seems much economical!

    25. Justine
      September 9, 2010 AT 3:55 pm

      What a great tip! Hummus will be perfect football game fare! Thank you for sharing. 🙂

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