Creamy Hummus

Here's how to make perfectly smooth and creamy hummus at home! It's super easy to whip up — no peeling of chickpeas required. Serve with fresh veggies and pita for a delicious appetizer or snack.

Prep time: PT10M

Cook time: PT20M

Total time: PT30M

Rating

3.82 stars (38 reviews)

Keywords

hummus

Ingredients

1 can (15 ounces) chickpeas, rinsed and drained or 1 ½ cup cooked chickpeas
½ teaspoon baking soda
3 Tablespoons tahini
3 Tablespoons lemon juice
3 Tablespoons extra virgin olive oil
1 clove garlic
½ teaspoon cumin
½ teaspoon salt
2-4 Tablespoons cold water, or more if needed for thinning.
For topping: olive oil, fresh herbs, za’atar, cayenne pepper and/or paprika
For serving: pita chips and/or fresh veggies

Cuisine

Middle Eastern

Steps

If using canned chickpeas, place cooked chickpeas and baking soda in a medium saucepan and cover with water. You want 1-2 inches of water above the chickpeas. Bring the mixture to a boil over high heat. If using dry chickpeas, see my note below.
Boil chickpeas, reducing heat if necessary to prevent the pan from overflowing, for about 20 minutes, or until the chickpeas have expanded, the skins are falling off and they're soft, but not mushy. While the chickpeas boil, skim off any foam and/or skins that float to the surface. After 20 minutes, drain the chickpeas in a colander and run under cool water. Set aside.
In a food processor, add lemon juice and tahini. Process for 1 minute. Scrape down the sides of your food processor bowl and add chickpeas, olive oil, garlic, cumin and salt.
Process until smooth (about 2-3 minutes more) gradually adding cold water as desired to thin dip and scraping down sides of the processor bowl as needed. Once the hummus is completely smooth, taste and season as needed.
Transfer to a bowl for serving. Top with a drizzle of olive oil, fresh herbs, za'atar, cayenne pepper and/or paprika. Serve with chopped veggies or pita chips for dipping.
Store any leftovers in the fridge in an airtight container for 4-7 days.

Nutitrion

Serving Size: 2 Tablespoons
Calories: 123 kcal
Carbohydrates: 10 g
Protein: 4 g
Fat: 8 g
Saturated Fat: 1 g
Sodium: 119 mg
Sugar: 2 g

Reviews

Lisa Williams on 2025-12-15 (5 stars):
can we use toasted sesame oil instead of olive oil, and I add everything bagel seasoning without the salt, lemon, and can I use sunflower butter instead of tahini ??
Rachel on 2021-09-05 (5 stars):
Followed the recipe to the letter and it came out great! Much better than the recipe I’ve used in the past. Tough thing is it makes so much! I’m one person and no way will I finish it in a week.
Thelma Lobo on 2021-09-03 (5 stars):
use chana dal alternative
Edrina on 2021-08-31 (5 stars):
I practically have this recipe memorized! I make it almost every week with slight variations in seasonings, like paprika and cayenne pepper. We love dipping carrots, cucumbers, and pita chips in this. Definitely recommend!
Trax on 2018-12-22 (5 stars):
This is my new favorite! My old self would have more mocked the whole pealing the chickpeas thing but it worked like a charm. Smooth and tasty. I accidentally put in more lemon juice which made it taste like Happy Hummus. Thanks!