Creamy Hummus

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Here’s how to make perfectly smooth and creamy hummus at home! It’s super easy to whip up — no peeling of chickpeas required. Serve with fresh veggies and pita for a delicious appetizer or snack.

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, but I have to admit that homemade hummus is definitely better and is actually super easy to whip up.

There are a ton of different hummus variations out there, but the recipe I’m sharing today is your traditional creamy hummus that requires just eight simple ingredients (plus water). It’s mellow in flavor, light, smooth and oh, so creamy!

Creamy hummus with olive and spices on top in a black serving bowl with celery and chopped veggies displayed around the bowl.

If you’ve never made your own hummus before, get excited because this recipe makes smooth and creamy hummus, just like store-bought, but better. You’re going to love it!

Canned Chickpeas vs. Dry Chickpeas

I’ve made this recipe with both canned and freshly cooked chickpeas and I will say that dry chickpeas give hummus a tad more flavor. That said, I don’t always have time to soak and boil dry chickpeas, so I tend to gravitate towards canned chickpeas more often as it’s easier and the hummus still turns out tasting delicious!

Ingredients measured out to make hummus: olive oil, chickpeas, garlic, tahini, lemon, cumin, baking soda and salt.

Here’s What You Need

  • chickpeas – I prefer to use canned chickpeas for ease, but you can definitely cook your chickpeas from scratch. I share instructions below for how to do this. When using canned, you simply rinse, drain and add them to your food processor.
  • baking soda – this helps to break down the chickpea skins while boiling so there’s no need to individually peel the chickpeas for this recipe!
  • tahini – tahini is made by grinding sesame seeds into a smooth paste. It can be found by other nut and seed butters in most grocery stores or you can make it yourself (here’s a homemade tahini recipe). Tahini is a key ingredient in classic hummus recipes so I highly recommend using a good high-quality brand when making this recipe. Here are some brands to look out for: Soom, Seed + Mill, Once Again, 365 by Whole Foods and Trader Joe’s.
  • lemon juice – freshly squeezed lemon juice is best!
  • extra virgin olive oil – the liquid that helps everything process together smoothly. I also love drizzling extra on top for serving.
  • garlic – adds the perfect amount of savory flavor to the hummus. I like using 1 clove but if you love garlic you can add more.
  • cumin – a common spice found in hummus that adds a nice, subtle flavor.
  • salt – to bring all of the flavors together.
  • cold water – using ice cold water is a game-changer when it comes to the texture of your hummus and helps result in light and fluffy hummus. If your hummus is too thick and not smoothing out, just add in some additional water.
Side by side photos of a food processor before and after making hummus. First photo has chickpeas, garlic, tahini and spices in a food processor. Second photo is sooth creamy hummus blended in a food processor.

How to Make Hummus

The process for making hummus is quite easy, but there are a couple steps if you want your hummus really smooth and creamy.

  1. Place 1 can of chickpeas and baking soda in a medium saucepan and cover with water. You want 1-2 inches of water above the chickpeas. Bring the mixture to a boil over high heat. Note: If you’re using dry chickpeas see my note section of the recipe.
  2. Boil chickpeas, reducing heat if necessary to prevent the saucepan from overflowing, for about 20 minutes, or until the chickpeas have expanded and the skins are falling off. You want the chickpeas soft, but not mushy. While the chickpeas boil, skim off any foam and/or skins that float to the surface. After 20 minutes, drain the chickpeas in a colander and run cool water over them. Set aside.
  3. In a food processor, add lemon juice and tahini. Process for 1 minute. This will add volume and make the hummus extra fluffy. Scrape down the sides of your food processor bowl and add chickpeas, olive oil, garlic, cumin and salt.
  4. Process until smooth (about 2-3 minutes more) gradually adding cold water as desired to thin the dip and scraping down sides of the processor bowl as needed. Once the hummus is completely smooth, taste and season as needed. You may want to add a little more salt and/or lemon juice.
  5. Transfer hummus to a bowl for serving. Top with a drizzle of olive oil, fresh herbs, za’atar, cayenne pepper and/or paprika. Serve with chopped veggies or pita chips for dipping.

Do You Need to Peel The Chickpeas?

I used to think that in order to make the creamiest homemade hummus you had to peel the chickpeas… until I realized that boiling them with baking soda does the trick. The baking soda helps to break down the chickpea skins, which means there is no need to peel off the skins individually. Who has time for that anyways?! Because I sure don’t!

Once you boil your chickpeas, drain and rinse them with cool water before adding to your food processor. This cools your chickpeas, rinses off the baking soda flavor and removes the majority of the skins.

Can I Make Hummus Without Tahini?

Tahini is a key ingredient in classic hummus recipes, so I don’t recommend skipping it! That said, I do know tahini is a more expensive ingredient to buy and not everyone has it on hand.

I haven’t tested this, but to make hummus without tahini you can simply skip it all together or sub in Greek yogurt or another nut or seed butter like sunflower seed butter. If using yogurt or another nut butter the flavor won’t be the same, but you should still end up with a tasty chickpea dip.

If you do end up buying a jar of tahini for this recipe, I have plenty of other ways for you to use it! Try my fave garlic tahini dressing with this kale salad, this easy tahini sauce, and these amazing chocolate chip tahini cookies.

Creamy hummus with olive oil and spices on top in a black serving bowl.

Hummus Variations

Like I mentioned above there are a ton of different hummus variations out there. I love this classic version because it’s a great base recipe that you can customize. Feel free to get creative and experiment with different flavor variations! Here are some ideas:

  • Spice it up – add in some crushed red pepper flakes for a spicy variation.
  • Roasted garlic – skip the fresh garlic and use a few cloves of roasted garlic instead! I love the mild flavor that roasted garlic gives hummus.
  • Sun-dried tomato – add a 1/2 cup of sun-dried tomatoes to your food processor to make a sun-dried tomato hummus.
  • Roasted red pepper – add a smoky sweetness to your hummus by adding 1 roasted red bell pepper (or about 3/4 cup chopped jarred roasted red peppers) to your food processor. Save some extra for topping!
  • Roasted pine nuts – roast about 4 Tablespoons of pine nuts. Blend half into the hummus and use the remaining pine nuts for topping.
  • Cooked beets – check out my beet hummus recipe.
Creamy hummus with olive and spices on top in a black serving bowl with sliced vegetables for dipping plated around the bowl.

How to Serve Hummus:

  • With pita chips or fresh veggies – I love enjoying hummus as a snack with pita chips or fresh veggies! It’s also a great addition to any mezze platter!
  • As a spread – hummus is delicious used as a spread on pretty much anything! Some ideas: vegan tortilla pizzas, egg, spinach and feta breakfast wrap and hummus avocado toast.
  • Falafel – the perfect dip for baked falafel!
  • Israeli Salad – if you’ve never added hummus to a salad, you’re missing out! I like to spread hummus across the bottom of my bowl and then top with this Israeli salad for deliciousness in every bite.
  • Za’atar Chicken Bake – make this simple sheet pan meal and serve it with hummus!
  • Quinoa Tabbouleh – another salad that’s delicious paired with hummus.
  • As a dessert – if you’re a hummus lover you could use this hummus to make my peanut butter hummus brownies! Just skip the garlic and reduce the tahini to 1 Tablespoon if you’re going to use it to make these brownies.

How to Store Hummus

This creamy hummus stores really well in the fridge so I always love making a batch over the weekend to have on hand for snacks or meals throughout the week. Store any leftover hummus in an airtight container in the fridge for 4-7 days.

More Dips and Spreads

Creamy Hummus

4 from 21 votes
Here's how to make perfectly smooth and creamy hummus at home! It's super easy to whip up — no peeling of chickpeas required. Serve with fresh veggies and pita for a delicious appetizer or snack.
Creamy hummus with olive and spices on top in a black serving bowl with celery and chopped veggies displayed around the bowl.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8

Ingredients

  • 1 can (15 ounces) chickpeas, rinsed and drained or 1 ½ cup cooked chickpeas
  • ½ teaspoon baking soda
  • 3 Tablespoons tahini
  • 3 Tablespoons lemon juice
  • 3 Tablespoons extra virgin olive oil
  • 1 clove garlic
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • 2-4 Tablespoons cold water, or more if needed for thinning.
  • For topping: olive oil, fresh herbs, za’atar, cayenne pepper and/or paprika
  • For serving: pita chips and/or fresh veggies

Instructions
 

  • If using canned chickpeas, place cooked chickpeas and baking soda in a medium saucepan and cover with water. You want 1-2 inches of water above the chickpeas. Bring the mixture to a boil over high heat. If using dry chickpeas, see my note below.
    Chickpeas soaking in water in a sauce pan.
  • Boil chickpeas, reducing heat if necessary to prevent the pan from overflowing, for about 20 minutes, or until the chickpeas have expanded, the skins are falling off and they're soft, but not mushy. While the chickpeas boil, skim off any foam and/or skins that float to the surface. After 20 minutes, drain the chickpeas in a colander and run under cool water. Set aside.
  • 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, cumin and salt.
    Chickpeas, tahini, garlic, salt, lemon juice, and olive oil in a food processor ready to be blended.
  • Process until smooth (about 2-3 minutes more) gradually adding cold 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.
    Chickpeas blended smooth in a food processor.
  • Transfer to a bowl for serving. Top with a drizzle of olive oil, fresh herbs, za'atar, cayenne pepper and/or paprika. Serve with chopped veggies or pita chips for dipping.
  • Store any leftovers in the fridge in an airtight container for 4-7 days.

Video

Notes

  • For dry chickpeas: If you’re using dried chickpeas, you’ll want to start with 1/2 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 follow steps above for processing starting with step 3.

Nutrition

Serving: 2Tablespoons Calories: 123kcal Carbohydrates: 10g Protein: 4g Fat: 8g Saturated Fat: 1g Sodium: 119mg Fiber: 3g Sugar: 2g
Course: Dip
Cuisine: Middle Eastern
Keyword: creamy hummus

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    83 comments
    1. Rachel
      September 5, 2021 AT 6:49 pm

      5 stars
      Followed the recipe to the letter and it came out great! Much better than the recipe I’ve used in the past. Tough thing is it makes so much! I’m one person and no way will I finish it in a week.

      1. Brittany Mullins
        September 7, 2021 AT 12:01 pm

        Ah yay! So happy to hear this hummus turned out great for you. Thanks so much for the review, Rachel! It means so much to me :).

    2. Thelma Lobo
      September 3, 2021 AT 2:23 am

      5 stars
      use chana dal alternative

    3. Petra
      September 1, 2021 AT 3:25 am

      I’m a little confused. So if you’re using canned chickpeas you still need to boil them with water and baking soda? Or can I just put them in the food processor after rinsing and draining them from the can?

      1. Brittany Mullins
        September 1, 2021 AT 10:29 am

        Boiling them with baking soda helps to soften the skin so you don’t have to peel the chickpeas. It’s the secret to making hummus extra creamy and smooth. 🙂

    4. Giftbasketworldwide
      August 31, 2021 AT 10:27 pm

      What a Fantastic Post!! Love your work.

    5. Anne-Mary
      August 31, 2021 AT 6:52 pm

      I just made hummus for the first time this weekend. It’s SSOO easy and delicious. I like using it in place of Mayo on a cold cut sandwich. Thanks for the extra recipes that use tahini!!

      1. Brittany Mullins
        September 2, 2021 AT 11:16 am

        Yay!! So glad this hummus has been such a hit, Anne-Mary! Thanks so much for the review :).

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