Hummus
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Smooth, creamy hummus doesn’t have to be complicated. This classic hummus recipe delivers every time—no soaking, peeling, or other fussy steps required.
I first traveled to Israel during college, when I spent a month exploring the country, and I’ve been lucky enough to return a few times since. Hummus is practically its own food group there, and on one of my trips, I was fortunate enough to learn this recipe from a kabob maker in the Old City of Jerusalem. It’s been my go-to ever since.
A staple throughout the Middle East, hummus is a simple blend of chickpeas, tahini, lemon, and garlic, but getting the texture and balance just right makes all the difference. You’ll find plenty of recipes that complicate the process (peeling the chickpeas? No thanks!), but I’ve found there’s no need. This simple method turns out deliciously creamy hummus every time.
Once you’ve got the classic down, try my roasted red pepper hummus—it’s just as easy and adds a sweet, smoky twist to the original.
“This hummus recipe is FANTASTIC — the best I have ever had — and also ridiculously easy to make. No more store-bought hummus for me!”
What You’ll Need To Make Hummus
- Canned Chickpeas (also called Garbanzo beans): The base of the hummus. While some swear by soaked dried chickpeas for authenticity, I find canned chickpeas just as delicious and much more convenient. Some recipes even suggest peeling the chickpeas to make the hummus creamier, but after trying it myself (and spending way too much time on it), I couldn’t tell the difference. Keep it simple!
- Lemon juice: Adds brightness and acidity.
- Sesame Tahini: Made from ground sesame seeds, tahini lends a rich, nutty flavor and creamy texture. It is also used in other Middle East dishes, such as baba ghanoush, tahini sauce, and halva. You’ll find it near other nut butters in most supermarkets. When you open a can, the solids will have settled at the bottom. It can be tough to stir, so I recommend transferring it to a bowl and using a whisk or hand-held mixer to blend. Store any leftover tahini in the can and refrigerate until needed.
- Garlic: Adds a pungent kick and depth of flavor.
- Ground Cumin and Cayenne Pepper: These spices provide earthiness and a slight heat.
- Extra-Virgin Olive Oil: Olive oil adds richness and helps blend the ingredients to a smooth consistency. A drizzle on top before serving adds an extra layer of flavor and makes a gorgeous presentation.
- Paprika: Adds a pop of color and a subtle, smoky flavor. If you’re looking to switch things up, try sumac or za’atar instead. Sumac is a tangy, lemony spice; za’atar is a spice blend that typically includes thyme, sesame seeds, sumac, and salt.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Prep the Chickpeas. Drain the chickpeas, reserving some of the liquid from the cans—you’ll use it to adjust the consistency of the hummus. Set aside a few chickpeas for garnish, if you like.
Step 2: Blend the hummus. Add the chickpeas, tahini, lemon juice, garlic, cumin, salt, cayenne, olive oil, and some of the reserved chickpea liquid to the food processor. Let the machine run for a few minutes; it should be creamy but still thick enough to hold a swirl from the back of a spoon. If it seems too thick, add more reserved chickpea liquid, a little at a time, and continue processing until you’re happy with the consistency. Then taste and adjust the seasoning if needed.
Step 3: Serve. Spoon the hummus into a serving bowl and use the back of a spoon to make a few swirls on top. Drizzle with olive oil and garnish with the reserved chickpeas and a sprinkle of paprika or fresh parsley, if you like.
Frequently Asked Questions
Do I need to peel the chickpeas for smooth hummus?
No. I’ve made hummus with peeled and unpeeled chickpeas, and while peeling them does make the hummus slightly smoother, I don’t think the difference is worth the time it takes. A few minutes in the food processor and enough reserved chickpea liquid will give you beautifully smooth hummus without the extra work.
Can I use dried chickpeas instead of canned?
Yes. Soak dried chickpeas overnight, then simmer in fresh water until very tender, about 1 to 1½ hours. Since you won’t have canning liquid to thin the hummus, use a bit of the cooking water instead.
Can I make hummus in a blender instead of a food processor?
Yes. A high-powered blender works well and can make especially smooth hummus. You may need to add a little extra reserved chickpea liquid to keep everything moving, and stop occasionally to scrape down the sides. With a standard blender, you will have a harder time blending the thick mixture smoothly.
Why isn’t my hummus smooth and creamy?
Give it more time in the food processor—it gets noticeably smoother the longer it blends. If it still seems thick or heavy, add a little more reserved chickpea liquid and continue processing until you reach the consistency you like. Keep in mind that the hummus will firm up a bit once refrigerated.
How long does homemade hummus last, and can I freeze it?
Stored in an airtight container in the refrigerator, homemade hummus will keep well for 2 to 3 days. It can also be frozen for up to 3 months, though the texture may change slightly. Thaw overnight in the refrigerator and stir well before serving.
Hummus
Ingredients
- 2 (15½ oz) cans chickpeas
- ¼ cup freshly squeezed lemon juice, from 2 lemons
- ¼ cup sesame tahini, well stirred (preferably Joyva Sesame Tahini)
- 2 small cloves garlic, roughly chopped
- Heaping ¼ teaspoon cumin
- ⅛ teaspoon cayenne pepper
- 1 teaspoon salt
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 tablespoon freshly chopped parsley, for serving (optional)
- Paprika for serving (optional)
Instructions
- Reserving the liquid from the cans, drain the chickpeas in a colander (no need to rinse them). Set a few chickpeas aside for garnishing the hummus.
- In the bowl of a food processor fitted with metal blade, combine the chickpeas, lemon juice, tahini, garlic, cumin, cayenne pepper, salt, olive oil, and ⅓ cup of the reserved canning liquid. Process for several minutes until smooth and creamy. The hummus should hold its shape when you drag a spoon through it; add more liquid and process again if it seems too thick. Taste and adjust seasoning, if necessary.
- Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with parsley and paprika, then garnish with the reserved chickpeas. Serve at room temperature with pita bread, pita chips or crudités.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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I have made this hummus many times and it’s always delicious.
This is my favorite hummus recipe. I like to serve it topped with smoked paprika. Jenn, I have been a huge fan of your recipes for several years. Thank you!
This is my favorite hummus ever!!! How long will it keep in the fridge? Thank you.
Glad you like it! It keeps nicely in the fridge for two to three days.
This was really good and easy to prepare.
A fav recipe , so easy to make . I like to spread it on a flour tortilla and create a nutritious, tasty wrap filled with lots of veggies.
Good classic hummus recipe. I prefer this version over any hummus I’ve ever bought at a store. Will make my own from now on.