Ditch the store-bought hummus! This easy hummus recipe produces the best creamy, flavor-packed hummus that you’ll ever have! Discover the secret to making it extra velvety smooth– perfect for scooping, spreading on pita, dunking in bread or your favorite vegetables.

hummus recipe in a white bowl topped with parsley, olive oil and pita chips.

Table of Contents

I’ll be honest, I was never a huge fan of hummus. The texture of store-bought varieties threw me off, not to mention it was incredibly expensive for such a tiny amount, and often lacked flavor. That was until I started making my own.

Making hummus at home is not difficult; it’s actually one of the easiest recipes out there. There’s no excuse to buy store-bought again— homemade hummus is packed with flavor, incredibly versatile, creamy, and velvety smooth.

The Best Hummus Recipe

  • Tastes WAY better than anything from the store!
  • Easy, straightforward recipe
  • Creamy & extra velvety smooth
  • Tons of flavor
  • Perfect for lunches, parties, and more!

You’ll Need These 8 Ingredients

  1. Chickpeas: Grab a can of chickpeas, also known as garbanzo beans, for the base of the hummus. These beans help create a smooth texture and add a nutty flavor.
  2. Baking Soda: It seems odd, I know, but the baking soda plays a crucial role– it helps break down the chickpeas and the skin.
  3. Tahini: The tahini is what makes the hummus rich, flavorful and smooth– because of this, I recommend using a high quality tahini or making your own. Soom Foods and Whole Foods 365 Organic tahini are a go-to.
  4. Olive Oil: Just 1 Tablespoon of olive oil helps add to the creaminess, with a drizzle on top to finish it off.
  5. Lemon: The lemon juice adds brightness and acidity to balance out the flavors. Skip the store-bought bottle, you want to use fresh lemon juice.
  6. Garlic: Adds flavor! You can use either a fresh garlic or roasted garlic– both are delicious.
  7. Salt: Essential for flavor.
  8. Ice Cold Water: Using ice water helps create the light, fluffy texture to the hummus.
ingredients for hummus in a blender.
blended hummus in a blender.

How to Make Hummus

  1. Boil the Chickpeas: Add the can of chickpeas into a small saucepan and cover with water. Bring to a boil– once boiling, add the baking soda and cook for 10 minutes. Drain and rinse with cold water, leaving the skins (even if they have separated.)
  2. Blend: Add the tahini, olive oil, lemon, garlic, and salt to a blender or food processor. Blend on high for 1 minute.
  3. Add the Cooked Chickpeas: Add the chickpeas, including skins, and blend for 2 minutes while slowly adding in the ice water. Scrape down the sides and bottom, then blend for another 1-2 minutes.
  4. Serve: Transfer to a serving dish and garnish with remaining olive oil with pita, bread, or vegetables.
boiled chickpeas in a strainer sitting in a black pot.

The Secret: Boil the Chickpeas & Ice Water!

To make this hummus extra velvety, there’s 2 tricks:

  1. Boil the Chickpeas: Boiling the chickpeas with baking soda not only softens them, as well as the skin, it also plumps them up adding some additional moisture. Once they go into the blender they break down easily and release the liquid which turns into a smooth texture.
  2. Add Ice Water: The ice water makes the hummus extra fluffy and smooth from the air that is produced from the very cold water and room temperature ingredients.

Favorite Variations

This hummus recipe provides the perfect base recipe for you to blend in other ingredients to switch it up. Here’s a few favorites:

  • Make it Spicy: Add in 3/4 teaspoon red pepper flakes or 1/2 teaspoon cayenne pepper for an extra kick!
  • Olive Hummus: Add in 1 cup olives, either the same or a few varieties.
  • Roasted Red Pepper Hummus: Add 1 cup drained and roughly chopped roasted red peppers with the tahini.
  • Italian Hummus: Add in 1/4 cup roughly chopped artichokes, 1/4 cup olives, 1/4 cup drained and roughly chopped roasted red peppers, and 1-2 Tablespoons fresh parsley with the tahini.
  • Herb Hummus: Add in 3/4 cup fresh herbs like cilantro, parsley, thyme, basil, rosemary etc.

More Appetizers

hummus recipe in a white bowl topped with parsley, olive oil and pita chips.
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Easy Hummus Recipe

Servings: 6 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ditch the store-bought hummus! This easy hummus recipe produces the best creamy, flavor-packed hummus that you'll ever have! Discover the secret to making it extra velvety smooth– perfect for scooping, spreading on pita, dunking in bread or your favorite vegetables.
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Ingredients

  • 1 (15 ounce) can chickpeas
  • 1 teaspoon baking soda
  • 1/2 cup smooth tahini
  • 2 Tablespoons olive oil, divided
  • 1 Tablespoon lemon juice, freshly squeezed
  • 1-2 fresh or roasted garlic cloves
  • 1/2 teaspoon salt
  • 3-4 Tablespoons ice cold water
  • optional garnish: olive oil, parsley, red pepper flakes, sesame seeds

Instructions
 

  • Add the can of chickpeas into a small saucepan and cover with water. Over high heat, bring to a rolling boil– once boiling, stir in the baking soda and cook for 10 minutes. Drain and rinse with cold water, leaving the skins (even if they have separated.)
  • Add the tahini, olive oil, lemon, garlic, and salt to a blender or food processor. Blend on high for 1 minute. This can be done while the chickpeas are boiling.
  • Add the chickpeas, including skins, and blend for 2 minutes while slowly adding 1-2 Tablespoons ice water (without the ice). Scrape down the sides and bottom, then blend for another 1-2 minutes. If too thick, add in the remaining ice water. Taste and adjust as needed– sometimes I add a small pinch of salt.
  • Transfer to a serving dish and garnish with remaining olive oil with pita, bread, or vegetables. If desired, garnish with parsley and sesame seeds. Leftovers stay fresh in the refrigerator for up to 1 week.

Notes

  1. Make Ahead Instructions: The hummus can be made ahead of time and stored in the refrigerator for up to 1 week. 
  2. Chickpeas: This recipe uses 1 (15 ounce) can of chickpeas, if you’re using homemade chickpeas you will need about 1 1/2 cups.
Course: Appetizer
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Author

  • Christina

    Christina is a contributor to Baking A Moment. She is a recipe creator, food photographer and author of Simple Everyday Recipes sharing easy, approachable recipes for the everyday family.

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