This is the best hummus recipe that's made in minutes and delicious on everything! Only 6 ingredients are needed to make hummus from scratch which keeps it healthy, authentic, and customizable!
What is hummus?
Hummus is a creamy, delicious dip made with cooked chickpeas, sesame tahini, lemon juice, garlic, salt, and ice water. Once you know how to make hummus in its simplest, authentic form, you'll love the flavor and how much money you'll save. Make hummus from scratch the easy way and you may never choose store-bought again!
This hummus recipe is a base recipe, but you can branch out to flavored hummus once you have the basics. For now, enjoy this hummus on crackers, chips, vegetables, sandwiches, homemade French bread, pita, and naan bread.
Now, let's talk about why we love this recipe, the ingredients, how to make hummus from scratch (with home-cooked or canned chickpeas), how to freeze it, and what makes a truly creamy hummus recipe.
Why we love this recipe
- This is a naturally vegan hummus that's gluten free too!
- It's a popular healthy snack for the whole family.
- You save money by making your own hummus with scratch-cooked chickpeas using this Instant Pot chickpeas recipe or my easy oven method for cooking dry beans.
- Homemade hummus has a more authentic flavor compared to the store-bought variety because it doesn't have added preservatives. Just 6 simple ingredients.
- You can freeze hummus into any portion size and thaw as needed. This is the ultimate kitchen hack that's convenient for parties, snacks, and packing lunches for the week!
- Customize hummus to your liking by adding various ingredients (see below). The possibilities are endless.
Plain hummus ingredients
Ingredients amounts are listed in the printable recipe below.
Chickpeas (garbanzo beans) - These legumes make up the creamy base in hummus recipes. They have a mild, nutty flavor and compliment other hummus ingredients when combined. Canned chickpeas are fully cooked and ready to use for hummus straight from the can. Dried chickpeas need to be cooked and cooled before using in hummus recipes. For homemade hummus, I prefer the latter because it's so easy to cook dried chickpeas from scratch via the Instant Pot method or oven method. Soaking chickpeas is optional with either method, but it does speed the cooking process and has other benefits.
Tahini - a paste made from ground sesame seeds that adds savory, nutty flavor and creaminess to hummus recipes. It's available at most grocery stores, but can also be made from scratch. You can also make hummus without tahini for restricted diets, and served the same way as classic hummus.
Garlic - a key player in authentic hummus that can be adjusted to your liking. If you prefer, roasted garlic is a milder way to enjoy garlic hummus. I recommend using one whole head of roasted garlic to this recipe, but more or less can be used.
lemon - Fresh lemon juice is always my preference over packaged lemon juice, but, by all means, use what you have on hand.
sea salt - This brings together all of the ingredient flavors to make a well-balanced hummus. Be sure to avoid over salting. If the chickpeas are already salted, consider adding less than what's stated in the recipe.
Ice cold water - Small amounts of very cold water are added in final stages of the blending process to adjust hummus consistency. Olive oil or chickpea juice (aquafaba) can be used, but using water to thin the hummus doesn't add extra fat or calories. Save those for the olive oil we're going to drizzle on top.
Toppings - Extra virgin olive oil and paprika are common hummus toppings in restaurants and they add the perfect finish that hits the palate just right!
How to make hummus from scratch
Get the full, printable recipe below.
Blend until the ingredients are incorporated and have formed a cohesive mixture.
Add small amounts of ice water and blend until you have achieved your ideal smooth hummus. Add more water to make hummus thinner, if desired.
Serve hummus with a drizzle of olive oil and a sprinkle of paprika, or enjoy as it is.
Canned beans vs beans from scratch
You can use canned chickpeas for this recipe, but the BEST hummus comes from cooking chickpeas from scratch because it makes creamier hummus. I love to use this Instant Pot Chickpeas recipe because it allows me to cook chickpeas, without soaking, in one hour. You can also use my popular two-hour oven method to cook dried chickpeas and get the same results.
If using salted canned chickpeas, reduce the added salt amount and add to taste in tiny amounts after blending.
How to make hummus creamy
There are 4 ways to make hummus creamy. You can pick any one solution or use any combination of methods.
- Cook dried chickpeas long enough for the skins to loosen or fall off completely. Even canned chickpeas, which are already cooked, will further soften when boiled. As a results, softened beans will make it even creamier.
- Use a high wattage blender (such as a Nutribullet or Vitamix) or food processor. These help break down the beans into a creamier spread. Blending it longer will also help.
- Use ice cold water to blend and refine the final texture. This gives it a velvety consistency.
- Peel the chickpeas - Yep, I was never a believer of this ... until I did it! It's tedious and a little time consuming, but the softer the beans are cooked, the easier it is for the peels to fall off.
Frequently Asked Questions
No, you're not required to peel the outer skin from cooked chickpeas to make hummus. However, peeled chickpeas in hummus adds an undeniably silky smooth texture.
Hummus from scratch lasts up to 5 days refrigerated in an airtight container or frozen up to 1 month (or longer if vacuum sealed).
Yes! Simply package hummus into airtight freezer-safe packaging and freeze up to 90 days; freeze longer if vacuum sealed. To thaw, transfer hummus to the refrigerator 8-12 hours ahead of serving.
Other hummus flavors
Once you've mastered classic hummus, you can change things up with these variations. When adding spicy flavors, I recommend starting with small amounts and adjusting as needed.
- roasted red pepper hummus - this is probably the most kid-friendly version because the sweetness balances out the natural bitterness from tahini and garlic.
- roasted garlic - adding one head offers a milder garlic flavor than raw garlic.
- cilantro lime - add fresh cilantro and lime for all the Mexican vibes.
- Jalapeño - add fresh OR pickled jalapeno to spice things up.
- avocado - California-ize your dip by adding fresh avocado to it.
- beet hummus - add cooked beets to your hummus for a healthy, fun twist!
Homemade Hummus Recipe
- Drain and rinse CHICKPEAS. *See footnote about bean juice.
- In a food processor with the blade attachment, blend CHICKPEAS, TAHINI, LEMON ZEST, LEMON JUICE, and GARLIC until well-combined.
- Continue blending and add ICE WATER in small amounts until hummus texture is to your liking, stopping and scraping the sides as needed.
- Add SALT to taste. Cover and refrigerate.
Serving and storage
- Garnish and serve hummus slightly chilled.
- Refrigerate in an airtight container up to five days or freeze up to 30 days (or longer if vacuum sealed).
Traci's Recipe Notes
- You're welcome to save the juice and use in place of water during the blending cycle. Or save it for other recipes.
- The best hummus comes from cooking chickpeas from scratch using the Instant Pot or oven. They're usually softer than canned chickpeas, which means creamier hummus. It's also a great way to save money and reduce sodium.
- If using salted canned chickpeas, reduce the added salt amount and add to taste in tiny amounts after blending.
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.