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

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.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: American
Keyword: homemade hummus, how to make hummus, hummus, hummus ingredients, hummus recipe
Servings: 6 servings
Calories: 161kcal

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.

Nutrition

Calories: 161kcal | Carbohydrates: 5g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 384mg | Potassium: 97mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 14IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg