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The Best Easy Homemade Hummus

Hummus shouldn’t be complicated, right? Easy homemade hummus that is creamy and simple to make is just what you need for a healthy delicious snack!

With an easy recipe and a few simple tricks, you can make the best hummus right in the comfort of your own home. Make sure to watch this quick video showing you how to make it. Chickpeas, tahini, cold water, olive oil, cumin, salt, garlic and lemon are all simple ingredients you need to make creamy homemade hummus

A bowl of hummus with whole chick peas on top, sprinkled with smoked paprika, and a chip dipped into it with carrot sticks on the side.

There are so many varieties of hummus out there. We were planning our annual Nativity dinner, and I really wanted to serve some pita bread and hummus. I could have bought hummus I suppose, but why would I do something easy like that? Ha!

I wanted the hummus to be simple and classic. I started with a recipe from Bon Appetit and then went from there. The result is fabulous…totally in love! It has the best flavor and complimented our Nativity dinner perfectly.

A chip ready to be dipped in a bowl of hummus with whole chick peas on top and sprinkled with smoked paprika. There are carrots and celery in the background.

What Ingredients Do You Need for Homemade Hummus?

The basis of this hummus is chickpeas, so we start with that and then add a few ingredients to make this classic hummus recipe:

  • Chickpeas
  • Baking Soda
  • Fresh Lemon Juice
  • Garlic
  • Sea Salt (fine)
  • Tahini
  • Ice Water
  • Cumin
  • Extra Virgin Olive Oil
  • Smoked Paprika

A large bowl of chick peas, smaller bowls of sea salt, cumin and baking soda with a cup of Tahini and a clove of garlic and lemon wedges.

How to Make Homemade Hummus

Chickpeas

To begin this recipe, we need to prep the chickpeas. Place the chickpeas in a medium saucepan and sprinkle in the baking soda. Cover the chickpeas with water so the water level is several inches of chickpeas.
Turn your heat on to high heat and bring the mixture to a boil. Allow the chickpeas to boil for about 20 minutes. You can reduce the heat if you need to so that it doesn’t overflow onto your stove. You will know the chickpeas are ready when the skins start falling off.
Using a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds and then set them aside so they can continue to drain and dry.

A pan with chick peas covered with water.

Food Processor

Using a food processor to grind down the chickpeas and other ingredients is critical for this homemade hummus. Other kitchen tools just don’t seem to get the right texture. Unless you have a high-powered blender like a Blendtec. That works great too.

Add the lemon juice, garlic and salt to the food processor and start it. Let it run until the garlic is finely chopped. Allow the mixture to rest for about 15 minutes so all the flavors can meld together.

A food processor with partially blended chick peas for hummus.

Tahini

Next we add the tahini to the food processor. Tahini is a condiment that is made from toasted ground hulled sesame. It is common in Middle Eastern cuisine. Blend the tahini with the garlic mixture until it is thick and creamy. You may need to stop the food processor a few times to scrape down any tahini that sticks to the sides and bottom. You want the mixture to be thoroughly combined.

A food processor with mixed ingredients for homemade hummus.

Ice Cold Water

The hummus mixture is going to seem just a little too thick still. While running the food processor, slowly add the ice water. The ice cold water helps smooth out the hummus. Blend the mixture until it is super smooth, pale and creamy.

Tip: If your tahini was extra-thick, you might need to add 1 to 2 tablespoons more of ice water.

A food processor filled with smooth, creamy hummus.

Final Step

The last step for this homemade hummus is to add a punch of flavor with cumin. Add the cumin and the drained chickpeas to the food processor. While everything is blending together, drizzle in the olive oil. Stop the food processor when necessary to scrape down the sides.

Blend everything for about 2 minutes until it is super smooth. If it still seems too thick, add more ice water one tablespoon at a time until it seems to be the right texture.

Olive oil being drizzled over a bowl of hummus with whole chick peas on top and tortilla wedges in the background.

Now your hummus is ready to serve and eat! Scrape the hummus out of the food processor into a serving bowl or platter. We like to drizzle the top with a little extra olive oil, a few whole chickpeas and some smoked paprika just for the aesthetics of it. The paprika adds an amazing flavor too.
Wedges of flour tortillas surrounding a bowl of hummus with whole chick peas on top, sprinkled with smoked paprika.

What Do You Traditionally Eat With Hummus?

You all know I can’t resist dipping! We love to dip almost anything in hummus! Of course, you have your traditional pita chips or sliced up pita bread, like we did for our Nativity dinner, but we also love pretty much any raw vegetable with hummus – carrots, celery, cucumbers, grape tomatoes, cauliflower, or broccoli. Pretzels are also yummy, and if you like a little sweet and salty combo, try apples in hummus!

A tray with baby carrots, celery sticks, lemon wedges and tortilla wedges sitting next to a bowl of hummus with whole chick peas on top and sprinkled with smoked paprika

Does Hummus Need To Be Refrigerated?

Because this easy homemade hummus is all made from fresh ingredients, it does need to be stored in the refrigerator. It will keep in the fridge in an airtight container for up to 1 week.

A chip that has been dipped in the bowl of hummus which has whole chick peas on top and is sprinkled with smoked paprika. There are carrot sticks in the background.

Can You Freeze Hummus?

Hummus freezes extremely well. Store it in an airtight container and don’t fill it completely because it will expand as it freezes. When you’re ready to eat it, move it to the refrigerator overnight or to the countertop for a few hours.

Celery and carrot stick next to a bowl of hummus with whole chick peas on top and sprinkled with smoked paprika

How Can You Tell If Hummus Has Gone Bad?

The best way to tell if hummus has gone bad is to smell it. Hummus that has started to go rotten will have a sour smell. This hummus won’t really have a super strong smell when it is good. It just smells like garlic and cumin. So if it smells like something other than that, I would toss it.

A bowl of hummus with whole chick peas and smoked paprika on top, and lemon wedges and pieces of tortilla in the background.

Is Hummus Good For Weight Loss?

Hummus is a great healthy snack because it is high in plant-based protein and nutritious fiber. Dietary fiber has been shown to curb hunger and boost levels of fullness which can help with weight loss. As with all things, balance is key especially when it comes to diet and weight loss.

A bowl of hummus with whole chick peas and smoked paprika sprinkled on top and tortilla wedges in the back ground.

Whether you’re creating a Nativity dinner or looking for a new healthy snack, this easy homemade hummus should be on your list to try! It’s simple, classic and I’ll go make a batch right now!

A close-up picture of a bowl of hummus with chick peas and smoked paprika sprinkled on top, and surrounded with flour tortilla wedges.

More DELICIOUS DIPS You Can’t Resist:

 

 

 

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Olive oil being drizzled over a bowl of hummus with whole chick peas on top and tortilla wedges in the background.

Hummus

0 from 0 votes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 20
adapted from bon appetite

Ingredients

  • 15 oz.  Chickpeas one can, drained and rinsed
  • 1/2 teaspoon Baking soda
  • 2 1/2 TBSP Lemon juice freshly squeezed
  • 1 Clove Garlic large, roughly chopped
  • 1/2-3/4 teaspoon Sea Salt fine, plus a little more to taste
  • 1/2 Cup Tahini
  • 2-4 teaspoons Ice water or more as needed
  • 1/4-1/2 teaspoon Cumin ground
  • 1 TBSP Olive oil extra virgin
  • 1-4 teaspoon Paprika smoked, for garnish

Instructions

  • Place the chickpeas in a medium saucepan and sprinkle in the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas’ skins are falling off. 
  • In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside.
  • Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic can seep in, about 15 minutes.
  • Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary so that everything ends up well combined.
  • While running the food processor, drizzle in 2 tablespoons ice water, blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick, you might need to add 1 to 2 tablespoons more of ice water.)
  • Add the cumin and the drained chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary until the mixture is creamy.
  • Scrape the hummus into a serving bowl or platter.
  • Store leftovers in the fridge for up to 1 week.

Notes

This hummus will keep for 1 week in the refrigerator.
Nutrition Facts
Hummus
Amount Per Serving (1 g)
Calories 78 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 89mg4%
Potassium 94mg3%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
Vitamin A 59IU1%
Vitamin C 1mg1%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

A bowl of hummus with whole chick peas on top, sprinkled with smoked paprika, and a chip dipped into it with carrot sticks on the side.

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