How to Make Hummus (10x better than store-bought)

There’s nothing quite like the creamy, flavorful goodness of homemade hummus. In this article I share exactly how to make hummus from scratch.

While store-bought versions can be convenient, making your own is surprisingly easy and allows you to control the ingredients for the freshest taste. Whether you’re looking for a healthy snack, a delicious dip, or a spread for sandwiches, this simple hummus recipe will become a staple in your kitchen. With just a handful of pantry staples: chickpeas, tahini, lemon juice, and a few spices—you can whip up a smooth, restaurant-quality hummus in minutes. Ready to give it a try? Let’s dive in!

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How to Make Hummus

Making hummus is as much about the process as it is about the ingredients. It starts with the creamy foundation tahini and lemon juice. As these two ingredients blend together in the food processor, they transform into a light, whipped mixture. Make sure you blend these ingredients for at least 1 minute. Taking the extra time to process them properly ensures that your hummus will be silky smooth in the end. A quick scrape down the sides of the bowl, another short blend, and you’re already on your way to a perfect texture.

Next comes the burst of flavor. A drizzle of rich olive oil, a touch of minced garlic, warm cumin, and a pinch of salt join the mix. As these ingredients blend, they infuse the tahini base with depth and aroma. After a few pulses, everything is well incorporated, and you can already smell the magic happening. There are many other creative flavoring options you can add like roasted red peppers.

Now, it’s time for the star ingredient: chickpeas. Adding them in stages helps achieve the best consistency. The first half blends into the mixture, thickening the hummus. A quick scrape, the rest of the chickpeas go in, and soon the food processor hums along, transforming them into a velvety, creamy dip.

At this point, the hummus might seem a little too thick, but there’s an easy fix. Slowly, a few tablespoons of cold water or reserved aquafaba are added while the processor runs. In moments, the texture loosens, turning the mixture into the perfect, smooth hummus that’s easy to scoop and spread.

Ingredients

• 1 (15 oz) can chickpeas, drained or 1 ½ cups (250g) cooked chickpeas
• ¼ cup (60ml) fresh lemon juice (about 1 large lemon)
• ¼ cup (60ml) tahini (well-stirred)
• 1 small garlic clove, minced
• 2 tbsp (30ml) extra-virgin olive oil, plus more for serving
• ½ tsp ground cumin
• Salt, to taste
• 2 to 3 tbsp (30-45ml) cold water or aquafaba (chickpea liquid)

Directions

Blend the Tahini & Lemon Juice
In a food processor, combine the tahini and lemon juice. Process for about 1 minute, then scrape down the sides and process for another 30 seconds. This helps create a smooth and creamy base.

Add Flavorings
Add the olive oil, minced garlic, cumin, and salt to the tahini mixture. Process for 30 seconds, scrape down the sides, and blend for another 30 seconds until well incorporated.

Incorporate the Chickpeas
Drain the chickpeas and add half to the food processor. Blend for 1 minute, then scrape the sides. Add the remaining chickpeas and process until the mixture is thick and mostly smooth (about 1 to 2 minutes).

Adjust Consistency
The hummus may be too thick at this stage. With the food processor running, slowly add 2 to 3 tablespoons of cold water or aquafaba until you reach your desired consistency.

Serve & Enjoy
Transfer the hummus to a bowl, drizzle with olive oil, and sprinkle with paprika, sumac, or za’atar. Serve with fresh vegetables, pita bread, or use it as a spread.

Recipe for How to Make Hummus

Homemade Hummus

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Equipment

• Food Processor or Blender

Ingredients

  

• 1 15 oz can chickpeas, drained or 1 ½ cups (250g) cooked chickpeas
• ¼ cup 60ml fresh lemon juice (about 1 large lemon)
• ¼ cup 60ml tahini (well-stirred)
• 1 small garlic clove minced
• 2 tbsp 30ml extra-virgin olive oil, plus more for serving
• ½ tsp ground cumin
• Salt to taste
• 2 to 3 tbsp 30-45ml cold water or aquafaba (chickpea liquid)

Instructions

 

• Blend the Tahini & Lemon Juice
• In a food processor, combine the tahini and lemon juice. Process for about 1 minute, then scrape down the sides and process for another 30 seconds. This helps create a smooth and creamy base.
• Add Flavorings
• Add the olive oil, minced garlic, cumin, and salt to the tahini mixture. Process for 30 seconds, scrape down the sides, and blend for another 30 seconds until well incorporated.
• Incorporate the Chickpeas
• Drain the chickpeas and add half to the food processor. Blend for 1 minute, then scrape the sides. Add the remaining chickpeas and process until the mixture is thick and mostly smooth (about 1 to 2 minutes).
• Adjust Consistency
• The hummus may be too thick at this stage. With the food processor running, slowly add 2 to 3 tablespoons of cold water or aquafaba until you reach your desired consistency.
• Serve & Enjoy
• Transfer the hummus to a bowl, drizzle with olive oil, and sprinkle with paprika, sumac, or za’atar. Serve with fresh vegetables, pita bread, or use it as a spread.

Tips for Making Hummus

1Use High-Quality Tahini

The quality of your tahini makes a big difference. Look for a well-stirred, smooth, and creamy tahini with a mild, nutty flavor. If your tahini is too bitter, it can affect the overall taste of the hummus.

Blend the Tahini and Lemon Juice First

Processing the tahini and lemon juice together before adding other ingredients helps create a lighter, creamier texture. This step essentially “whips” the tahini, which results in smoother hummus.

Cook or Warm Your Chickpeas

For an ultra-smooth texture, use warm chickpeas. If using canned chickpeas, you can simmer them in water for 10–15 minutes to soften them before blending. If using dried chickpeas, make sure they are fully cooked and tender.

Peel the Chickpeas (Optional but Recommended)

Removing the thin skins from chickpeas makes a big difference in texture. You can do this by rubbing them between a towel or soaking them in warm water with baking soda for a few minutes, which helps loosen the skins.

Use Ice-Cold Water or Aquafaba

Adding ice-cold water or aquafaba (the liquid from canned chickpeas) while blending helps lighten the texture and creates a fluffy, creamy hummus.

Don’t Skimp on Blending Time

To achieve the perfect consistency, let the food processor run for at least 1–2 minutes after adding all the ingredients. Stopping to scrape down the sides ensures everything blends evenly.

Adjust Seasonings to Taste

Taste your hummus before serving and adjust the flavors as needed. More lemon juice adds brightness, extra garlic gives it a kick, and a little more salt enhances all the flavors.

Experiment with Flavors

Once you’ve mastered the classic version, try adding roasted red peppers, sun-dried tomatoes, caramelized onions, or even a drizzle of spicy chili oil for variety.

Store It Properly

Homemade hummus can be stored in an airtight container in the fridge for up to a week. To keep it fresh, drizzle a thin layer of olive oil on top before refrigerating.

Serve It Right

For a beautiful presentation, swirl the hummus in a bowl, drizzle with olive oil, and sprinkle with paprika, sumac, or za’atar. Serve with warm pita, fresh veggies, or use it as a sandwich spread.