Extra-Smooth Homemade Hummus
Silky, creamy and much better than store-bought. Three simple tricks turn a can of chickpeas into the smoothest hummus you have ever made.
Homemade hummus is cheaper, fresher and far more flavorful than anything you can buy in a tub. Once you learn a few simple tricks, it is also incredibly smooth and creamy.
The secrets are whipping the tahini with lemon juice first, adding ice-cold water, and giving the chickpeas a quick simmer with baking soda to soften their skins. Serve it with vegetables and whole-grain pita, or spread it in wraps and sandwiches.
At a glance: this extra-smooth homemade hummus serves 6, needs about 15 min of hands-on prep and no cooking, and provides roughly 150 calories and 5 g of protein per serving. It is naturally vegan, gluten-free and dairy-free.
Why you'll love this recipe
- Silky smooth, restaurant-style texture
- Ready in about 15 minutes
- Vegan, gluten-free and budget-friendly
- Lasts a week in the fridge
About this hummus recipe
Hummus is a dip made from chickpeas and tahini that has been enjoyed across the Middle East for centuries. The name simply means chickpea in Arabic, and the full name, hummus bi tahini, describes its two essential ingredients.
Homemade hummus is fresher, creamier and much cheaper than store-bought versions. This recipe uses three tricks for an extra-smooth texture. The chickpeas are simmered briefly with baking soda to soften their skins, the tahini is whipped with lemon juice first, and ice-cold water is drizzled in at the end to make it light and fluffy.
Serve it as a dip, spread it in sandwiches and wraps, or use it as a base for grain bowls.
Ingredient notes and substitutions
- Chickpeas. Canned chickpeas are convenient. Home-cooked chickpeas, cooked until very soft, make the creamiest hummus.
- Baking soda. Simmering chickpeas with baking soda helps break down their skins, so you do not need to peel them.
- Tahini. Choose a smooth, runny tahini made from hulled sesame seeds. Stir it well before measuring.
- Lemon juice. Fresh lemon gives the hummus its brightness. Bottled juice tastes flat.
- Garlic. Use one small clove; raw garlic gets stronger as the hummus sits.
- Ice-cold water. Adding cold water while blending makes the hummus lighter and fluffier.
Equipment you'll need
- A food processor
- A small saucepan
- A colander
- A spatula for scraping
How to make it, step by step
Soften the chickpeas
Simmer the chickpeas with baking soda for about 10 minutes until very soft and the skins start to float. Drain and rinse well to remove the baking soda taste.
Whip the tahini
Blend the tahini with lemon juice, garlic and salt for a minute. It will thicken and turn pale, which creates a creamy base.
Add the chickpeas
Add the warm chickpeas and cumin and blend for two minutes, scraping down the sides.
Stream in cold water
With the processor running, add ice-cold water a tablespoon at a time until the hummus is smooth and fluffy.
Taste and garnish
Adjust the salt and lemon, then spread in a shallow bowl, drizzle with olive oil and sprinkle with paprika and parsley.
Recipe
Extra-Smooth Homemade Hummus
Middle Eastern · Snacks · Vegan · Gluten-Free · Dairy-Free
Ingredients
- 1 can (15 oz / 400 g) chickpeas, drained and rinsed
- 1/2 teaspoon baking soda
- 1/3 cup (80 g) well-stirred tahini
- 3 tablespoons lemon juice, plus more to taste
- 1 small garlic clove
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 3 to 5 tablespoons ice-cold water
- To serve: extra-virgin olive oil, paprika, chopped parsley
Instructions
- Soften the chickpeas. Place the chickpeas in a small saucepan with the baking soda and cover with water. Simmer for 10 minutes, until very soft and the skins start to float. Drain and rinse well.
- Whip the tahini. In a food processor, blend the tahini, lemon juice, garlic and salt for 1 minute, scraping down the sides, until thick and pale.
- Add the chickpeas. Add the warm chickpeas and cumin and blend for 2 minutes, scraping down as needed.
- Make it creamy. With the processor running, add the ice water a tablespoon at a time and blend for 1 to 2 minutes more, until very smooth and fluffy.
- Adjust and serve. Taste and add more salt or lemon if needed. Spread in a shallow bowl, drizzle with olive oil and sprinkle with paprika and parsley.
Nutrition (estimated, per serving)
Nutrition values are estimates calculated from typical ingredient data and will vary with the exact products and quantities you use.
Tips for success
- Simmering the chickpeas with baking soda is the easiest way to get smooth hummus without peeling them.
- Ice-cold water makes the hummus lighter and fluffier.
- Good tahini matters; it should be runny and taste nutty, not bitter.
Troubleshooting
- The hummus is grainy. Cook the chickpeas until very soft and blend longer.
- The hummus is bitter. Some tahini is bitter. Use a different brand and add a little more lemon and salt.
- The hummus is too thick. Blend in more ice-cold water.
- The hummus is too garlicky. Use less garlic, or soak it in lemon juice for 10 minutes before blending.
Variations
- Roasted red pepper. Blend in 1 roasted red pepper and 1/2 teaspoon smoked paprika.
- Lemon herb. Add a handful of parsley, cilantro and extra lemon zest.
- Beet hummus. Blend in 1 small cooked beet for a vibrant pink color.
What to serve with it
Serve hummus with warm pita, whole-grain crackers, cucumber, carrots, bell peppers and radishes. It is also delicious with falafel, grilled chicken or roasted vegetables.
Use it as a sandwich spread instead of mayonnaise, or dollop it on salads and grain bowls.
Make ahead and storage
Hummus keeps for up to seven days in the fridge in an airtight container. Drizzle a little olive oil on top to keep it from drying out. It also freezes for two months.
Refrigerate in an airtight container for up to 7 days. Hummus can be frozen for up to 2 months; stir well after thawing.
Is it healthy?
Hummus provides plant protein and fiber from chickpeas and healthy fats from tahini and olive oil. Two tablespoons make a satisfying snack.
It is calorie-dense, so serve it with vegetables rather than large amounts of chips or bread if you are watching your intake.
Nutrition information is an estimate for general guidance only and is not medical or dietary advice.
Frequently asked questions
Why is my hummus grainy?
Usually because the chickpeas were not soft enough. Simmer them with baking soda until very tender, and blend for longer than you think.
Can I make hummus without tahini?
Yes. Use extra olive oil or a spoonful of Greek yogurt, but the flavor will be less rich and nutty.
Is hummus healthy?
Yes. It is a good source of plant protein, fiber and healthy fats. Keep an eye on portions, as it is calorie-dense.
Can I make hummus without tahini?
Yes. Use extra olive oil or a spoonful of Greek yogurt, but the flavor will be less rich.
Can I make hummus without a food processor?
A high-speed blender works. Add a little more water to help it blend.
Do I have to peel chickpeas?
No. The baking soda trick softens the skins enough.
Can I use dried chickpeas?
Yes. Soak and cook them until very soft.
How long does hummus last?
Up to seven days in the fridge.
Can I freeze hummus?
Yes. Stir well after thawing.
How do I make roasted red pepper hummus?
Blend in one roasted red pepper and a pinch of smoked paprika.
Is hummus vegan?
Yes.
Is hummus gluten-free?
Yes. Serve it with vegetables or gluten-free crackers.
Why add ice water?
It creates a lighter, fluffier texture.
Can I add other spices?
Try smoked paprika, za'atar or a pinch of chili.
What is tahini?
A paste made from ground sesame seeds.
How many calories are in hummus?
About 150 calories per serving in this recipe.
Can kids eat hummus?
Yes. It is a nutritious snack for children.
What toppings go on hummus?
Olive oil, paprika, pine nuts, chickpeas, herbs or sumac.
Why is homemade hummus better than store-bought?
It is fresher, you control the salt, garlic and lemon, and you can make it much creamier by using warm, soft chickpeas and ice-cold water.
What is the best way to serve hummus at a party?
Spread it in a wide, shallow bowl, swirl the top with a spoon, drizzle with olive oil and sprinkle with paprika, pine nuts and herbs. Surround it with pita, crackers and colorful vegetables.
Final thoughts
This extra-smooth homemade hummus takes about 15 min from start to finish and serves 6. It is vegan, gluten-free and dairy-free, and it is easy to adapt with the variations above. If you make it, adjust the seasoning to your taste and make a note of what you changed, so the next batch is exactly how you like it. Looking for more ideas? Browse all our snacks recipes or the full recipe index.