Homemade Hummus

By Becky Hardin

Updated Apr 3, 2025

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Homemade Hummus is so creamy, so flavorful, and so healthy! This is a delicious dip you can get away with eating every single day. Learn how to make hummus with the BEST hummus recipe ever. It’s so easy and it tastes good with just about everything!

Homemade Hummus

Homemade Hummus is easy to make, and it’s a great thing to keep stocked in the refrigerator. Creamy, simple, and full of flavor, it’s one of my favorite snacks. I could eat hummus forever, so luckily it’s healthy and delicious too.

With just a handful of ingredients—chickpeas, salt, olive oil, lemon juice, tahini, garlic, and a few other things for extra flavor—it comes together quickly. This is my base hummus recipe, but I like adding in peppers, pine nuts, sun-dried tomatoes, or whatever my heart desires from time to time!

Recipe Card

Homemade Hummus

4.86 from 14 votes

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Servings: 8

Author: Becky Hardin

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Homemade Hummus is so creamy, so flavorful, and so healthy too! This is a delicious dip you can get away with eating every single day. Learn how to make hummus with the BEST hummus recipe ever. So easy and it tastes good with just about everything!

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Ingredients 

1x2x3x

• ▢ 3 15 ounce cans chickpeas drained
• ▢ 2 teaspoons baking soda
• ▢ 3-4 cloves garlic unpeeled
• ▢ 1 teaspoon flaked sea salt or kosher salt
• ▢ 4-6 tablespoons freshly squeezed lemon juice
• ▢ 2/3 cup tahini
• ▢ ¼-½ teaspoon ground cumin
• ▢ 1/8 teaspoon crushed red pepper red pepper flakes
• ▢ good olive oil
• ▢ toasted pine nuts optional
• ▢ chopped parsley optional
• ▢ smoked or sweet paprika optional
• ▢ serve with pita chips and crudités

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Instructions 

• Place the drained chickpeas in a large pot, cover with cold water by at least 2 inches, and add 2 teaspoons of baking soda, and stir well. Bring to a boil over high heat, and skim off any scum that rises to the surface. Cover the pot and set heat to low. Simmer 30 minutes or until the chickpeas begin to fall apart and are a little mushy. Stir and skim off any chickpea skins floating on top of the water. Repeat this stir/skim step at least four times until most of the skins have been removed. Discard the skins.

  _{3 15-ounce cans chickpeas, drained, 2 teaspoons baking soda}
  
• While the chickpeas simmer, place the garlic cloves, salt, and lemon juice in a food processor and process until almost puréed. Transfer the mixture to a small mixing bowl for 10 minutes to allow the garlic to mellow. After 10 minutes, firmly press the mixture, with a rubber spatula, through a fine-mesh sieve over a small bowl to release as much liquid as possible. Pour the liquid back into the food processor bowl and discard the solids.

  ^{3-4 cloves garlic unpeeled, 1 teaspoon flaked sea salt or kosher salt, 4-6 tablespoons freshly squeezed lemon juice}
  
• Add the tahini, cumin, and red pepper flakes. Pulse 5 times to combine. With the motor running, add ¼ cup ice water, by the tablespoon, and process until smooth. (Note: The mixture may seize up at first, but keep adding water and processing; all will be fine.) Process the tahini mixture (adding extra ice water if needed) until it is smooth, pale, and thick (but not too thick).

  ^{2/3 cup Tahini, ¼-½ teaspoon ground cumin, 1/8 teaspoon crushed red pepper flakes}
• Add the cooked, drained chickpeas and process until ultra smooth and creamy. (If desired, add more ice water, by the tablespoon.) NOW…purée it even more until it is creamier, smoother, lighter and fluffy(ish).
  
• Season to taste, if needed, with salt, lemon juice and cumin.
• Transfer hummus to a shallow serving dish and drizzle with good-quality olive oil. Garnish with toasted pine nuts, paprika, finely chopped fresh parsley, and whole chickpeas (if desired).
  
• Serve with pita chips, tortilla chips, crudités and/or your favorite crackers.
• Enjoy!

Calories: 262kcalCarbohydrates: 26gProtein: 11gFat: 13gSaturated Fat: 1gSodium: 1015mgPotassium: 333mgFiber: 7gVitamin A: 45IUVitamin C: 4.3mgCalcium: 86mgIron: 2.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How To Make Homemade Hummus Step By Step

Prepare the Chickpeas: Place 3 15 oz cans of drained chickpeas in a large pot, fill with cold water so the chickpeas are covered by at least 2 inches, add 2 teaspoons of baking soda, and stir well. Bring to a boil over high heat, and skim off any scum that rises to the surface. Cover the pot and set the heat to low, and simmer 30 minutes or until the chickpeas begin to fall apart and are a little mushy. Stir and skim off any skins floating on top. Repeat this stir/skim step at least four times until most of the skins have been removed. Discard the skins.

Combine the garlic and lemon juice: While the chickpeas simmer, place 4 cloves garlic, 1 teaspoon flaked sea salt, and 4-6 tablespoons lemon juice in a food processor and process until almost puréed. Transfer the mixture to a small mixing bowl to allow the garlic to mellow. After 10 minutes, press the mixture using a rubber spatula through a fine-mesh sieve over a small bowl to release as much liquid as possible. Pour the liquid back into the food processor bowl and discard the solids.

Add the tahini and seasonings: Add the 2/3 cup of tahini, 1/4-1/2 teaspoon of cumin, and red pepper flakes. Pulse 5 times to combine. While the motor runs, add ¼ cup ice water, by the tablespoon, and process until smooth. (Note: The mixture may seize up at first, but keep adding water and processing.) Process until it is smooth, pale, and thick (but not too thick).

Add in the chickpeas: Add the cooked, drained chickpeas and process until ultra smooth and creamy. If desired, add more ice water by the tablespoon. Purée it even more until it is creamier, smoother, lighter, and fluffy(ish). Season to taste, if needed, with salt, lemon juice, and cumin.

Transfer the hummus: Transfer hummus to a shallow serving dish and drizzle with good-quality olive oil.

Garnish: Garnish with toasted pine nuts, paprika, finely chopped fresh parsley, and whole chickpeas (if desired). Serve with pita chips, tortilla chips, crudités and/or your favorite crackers. Enjoy!

How to Store

Homemade hummus will generally keep for 1 week when stored in an airtight container in the refrigerator.

To freeze: Store hummus in a freezer-safe container for up to 6 months. When ready to use, let it thaw in the refrigerator a day before use. I recommend freezing hummus in individual servings rather than one big tub. That makes it easier to grab what you need instead of thawing the whole thing every time.

Serving Suggestions

This homemade hummus recipe goes with EVERYTHING. It’s almost surprising how versatile this dip is! My go-to options when serving hummus as a snack are crackers, this awesome homemade naan bread, pita chips, or crunchy wonton chips. You can also serve hummus with pretzels, raw vegetables, or slather it on sandwiches and bagels. They’re really just a vehicle for the amazing taste of the hummus, so it all tastes good!

More Dip Recipes To try!

Pumpkin Hummus

Food Processor Guacamole Recipe (EASY Guacamole)

Healthy Queso

Veggie Dip