Learn how to make the best homemade hummus! It's creamy, dreamy and light. This hummus recipe is easy to make—no peeling chickpeas or overnight soak required. Recipe yields about 2 cups.
Recipe by Cookie and Kate on May 23, 2018
Prep time: PT20M
Cook time: PT20M
Total time: PT40M
Rating
4.9 stars ( reviews)
Keywords
hummus, chickpeas, easy
Ingredients
1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
½ teaspoon baking soda (if you’re using canned chickpeas)
¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
1 medium-to-large clove garlic, roughly chopped
½ teaspoon fine sea salt, to taste
½ cup tahini
2 to 4 tablespoons ice water, more as needed
½ teaspoon ground cumin
1 tablespoon extra-virgin olive oil
Any of the following garnishes: drizzle of olive oil or zhoug sauce, sprinkle of ground sumac or paprika, chopped fresh parsley
Categories
Dip
Cuisine
Middle Eastern
Steps
Place the chickpeas in a medium saucepan and add 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 look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).
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 flavor can mellow, ideally 10 minutes or longer.
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.
While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
Add the cumin and the drained, over-cooked 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 to achieve a super creamy texture.
Taste, and adjust as necessary—I almost always add another ¼ teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.
Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.
Nutitrion
Serving Size: 1/4 cup
Calories: 151 calories
Carbohydrates: 11.1 g
Protein: 4.9 g
Fat: 10.6 g
Saturated Fat: 1.5 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 217.4 mg
Sugar: 1.5 g
Reviews
Linn on 2026-09-15 (5 stars): Your hummus recipe is the best one I’ve tried yet! I roasted red peppers a few days ago, put them in olive oil with some garlic and salt for sandwiches. I added the equivalent of a whole red pepper into the food processor, and then diced some up and sprinkled on top of the hummus with olive oil, Yum!
Natasha on 2026-09-18 (5 stars): I made a different hummus recipe and was so disappointed. It was chunky and super oily. So I googled the best hummus recipe and found your website. After reading your instructions, I was willing to try again. Omg the absolute creamiest, dreamiest hummus I’ve ever made!! Boiling chickpeas and your instructions is key!! Thank you
Chaos Mom CT on 2026-09-22 (5 stars): Excellent recipe. The only 2 small things I did differently:
Used 1/2 tsp coarse kosher salt, left to sit in the processor bowl with the garlic, lemon juice AND cumin (not added later), which allows the garlic to mellow and the cumin to bloom.
Used 2 small ice cubes (approx 2 Tbs), broken up into pieces and added to the mixture with the tahine, which does a better job of keeping the mixture colder to combat the motion of the blade warming it. (If you don't have a way to break up ice cubes, you can take a big handful and melt them down into smaller pieces in a glass of warm water to equal 2 Tbs water)
