Creamy Hummus

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!

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

Homemade Hummus

Brittany Mullins
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! 
5 from 2 votes
Prep Time 15 mins
Course Dip
Cuisine Middle Eastern
Servings 8
Calories 123 kcal


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


  • 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.
  • If using canned chickpeas, you'll need to drain and rinse them. Remove skin from chickpeas, per instructions above. (This step is optional.)
  • 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.
  • 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.


Serving: 2TablespoonsCalories: 123kcalCarbohydrates: 10gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 119mgFiber: 3gSugar: 2g
Keyword ceramy hummus
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Recipe Rating

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

      5 stars
      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

      5 stars
      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.

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