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!


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 (affiliate link), add lemon juice and tahini. Process for 1 minute. Scrape down the sides of your food processor (affiliate link) 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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  1. 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. 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. 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.

  4. 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.

  5. 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!

  6. 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.

  7. 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!!

  8. 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.

  9. 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!

  10. 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)

  11. 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!

  12. 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!

  13. 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.

  14. […] I made homemade hummus for the first time. I buy it regularly at the store and when I saw on Brittany’s blog the key to smooth and creamy hummus I used her recipe for a delicious homemade version. This […]

  15. Brittany! You are amazing, great post! So here I am, thinking I am a hummus whiz….umm not so much. 🙂 I did not ever think about the skins…I will be playing with this for sure. Sometimes I do like it chunky, sometimes I like it smooth, so Good to know! It will come down to my patience….lol! Thanks. 🙂

  16. My husband and I have been removing the skins on chick peas to make hummus for a while (well, that’s my job since he does all the actual cooking) and I got tired of doing it, so we decided to make a batch with skins and one without and do a taste test, and apparently nobody can tell the difference, so now we just leave the skins on.

    By the way, where in town can you buy Sabra hummus besides Costco? We had a membership and let it expire, and plus I hate to drive all the way out to Glen Allen anyway (he he, the entire 15 minute trip from the Near West End, that is… living in Richmond has totally skewed my perception of what a long drive is).

  17. I don’t know why, but you just blew me away with that tip. I was always wondering why the heck my hummus isn’t as smooth as theirs. I have to try this, I mean it’s certainly easier to have chunkier hummus, but I need this in my life! Thanks for sharing! And, how did you figure this out??

  18. Hmmm…it seems like such a pain in the ass to take off all those skins, but at the same time, so much more economical than buying tubs of Sabra. I might need to do me some hummus making this weekend!

  19. Great tip, I wonder if pushing the chickpea puree through a chinois accomplishes straining out the shell as well. I can’t see myself peeling the chickpeas on a regular basis. (maybe just for guests!)

  20. I actually had to do an assignment a few weeks ago about hummus and learned that it is traditional to remove the skins. However, I kinda like the skins (and the extra fiber) so I usually just leave them on:)

  21. Thanks so much for the tip! Next time I make hummus (and when I have some time), I will have to try this. I like my hummus more creamy, but my last attempt at making it was not very successful at all.

  22. I love those rice chips! I tried them for the first time at the rinky-dink airport in St. Lucia of all places. They didn’t have much there in terms of food (and our flight was delayed by three hours) so those chips were life saving. Have you tried the BBQ flavor? I’m not sure what the ingredients were like but they were yummy.

  23. Great trick. I would have never thought of that! I actually think it doesn’t sound that bad. If I cook beans from scratch the skins tend to come off anyway when I soak them.

  24. Tehehe – I think I know what you think those skins look like. 😉

    Anyway…GREAT insight! I would have never known and as we got our first food processor last weekend, now I will know exactly what to make first. Your final product looks creamy and delicious. Thanks, Britt!

  25. I lovvvve Lundberg rice chips – they are one of the few “junk” items that make it to the pantry. I highly recommend the trying Honey Dijion flavor – they are my favorite! Nacho and Sante Fe deserve honorable mention, Wasabi …eh….

  26. I had no idea! That sounds totally worth it. I’m always up for spending a little time to make something super awesome. The next time I’m making hummus I’m going this route for sure. Thanks for the hot tip 🙂

  27. Hi! I stumbled on your blog. I am a fellow veg-head, CSAer, runner, etc, loving your site! Anyway, I HAVE wondered about how Sabra does it. My hubby and I typically make a month’s worth of hummus at a time and freeze it in 4s. We start with dried beans, the point being, it is already a process. A lazier option: last month we used white northern beans and they had a creamier consistency than the chic peas.

    Thanks for solving the mystery!

  28. Wow, I had no idea that was the key to smooth hummus. I’ll be honest, I probably will never do this because it just seems too time consuming but I am so glad I now know! 🙂

    Love to you sweetheart! 🙂

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