Calling all HUMMUS LOVAHS. Remember that gorgeous beet hummus recipe we launched this week? Well, I now bring you the ultimate back to basics guide: how to make hummus from scratch that’s smooth, creamy, and absolutely delicious. You know I couldn’t leave you hanging with just one or two recipes, so we tested 5 incredible hummus recipes that you’re going to absolutely fall in love with.
I mean, just look at those gorgeous colors! In this guide to making perfect hummus, you’ll learn exactly what goes into a basic hummus recipe, tips for making it super creamy, and some of the best ways to use it. Don’t forget you’ll get 5 amazing hummus recipes as well, so read through, try them out and leave a comment with your favs!
What is hummus?
If you’ve never had hummus before, get ready for a new snack that will rock your world. Hummus is a Middle Eastern spread made from tahini, chickpeas, lemon juice and garlic, plus tons of optional flavor varieties to make it extra delicious. It’s often used as a dip or spread for pita bread or naan, but the options are truly endless for ways to enjoy it!
Your new favorite healthy snack
Not only is hummus creamy, flavorful and super versatile, but it’s also such a great healthy snack option because it’s:
- Naturally vegan, gluten free, grain free and nut free, making it a great choice for sharing.
- Packed with plant-based protein from chickpeas and will keep you full and satisfied.
- Filled with fiber to aid in digestion and also fill you up!
Everything you’ll need to make homemade hummus
In this easy tutorial, you’ll just need 5 staple ingredients to make a basic hummus recipe that’s super creamy and full of flavor. We’ve included plenty of fun flavor options within the post as well, but here are the basics:
- Chickpeas: you’ll need one can of chickpeas or garbanzo beans. Be sure to save a little of the liquid that comes in the can.
- Garlic: a little garlic gives the hummus a lovely savory flavor.
- Tahini: the other ingredient that gives hummus its creaminess is tahini, which is a paste made from sesame seeds.
- Lemon juice: fresh lemon juice adds the perfect amount of acidity to the hummus. I highly recommend using fresh instead of bottled lemon juice.
- Salt: you’ll also need some salt to bring out all of the flavors.
- Optional: we’ll chat more about this below, but to get SUPER creamy hummus you’ll want to remove the skins from the chickpeas by using baking soda, water and your microwave.
Make this hummus your own
The best part about this easy hummus recipe is that it’s the perfect base for adding fun flavors and mix-ins. Pretty much anything you think would be delicious in a dip would be perfect for adding to this base recipe. To get you started, try out one of these amazing hummus recipes that use this exact base but add in some fun flavors:
- Roasted Beet Hummus
- Sweet and Spicy Curry Hummus
- Cilantro Pistachio Pesto Hummus
- Roasted Garlic Hummus
- Roasted Sweet Potato Hummus
The key to super creamy hummus
So, you’ve got all of your ingredients ready to make some delicious homemade hummus. Before diving right you have two options: keep the skins on for ease, or remove the skins for extra creamy hummus. The hummus will be delicious both ways, but removing the skins gives it an extra incredible texture.
Step 1: start by draining your can of chickpeas and reserving the liquid in a bowl. Rinse the drained chickpeas and dump them into a different, microwave safe bowl. It might sound strange, but you’ll then toss the drained, rinsed chickpeas with 1 1/2 teaspoons of baking soda!
Step 2: once your chickpeas are coated with baking soda, microwave the whole bowl for 90 seconds.
Step 3: finally, pour the hot chickpeas into a large bowl and cover them with cool water. Gently rub the skins off of the chickpeas using your hands and drain off the water that has the skins in it. Repeat until all of the chickpeas have been skinned. This might take 4-5 changes of cool water. Then, follow the instructions as written!
How to make hummus from scratch
With the huge variety of hummus brands and flavors available in stores nowadays I know it’s tempting to just grab a tub or two while you’re shopping. BUT I promise this homemade hummus recipe is easy and 100% worth making.
- Skins or no skins. First, decide whether you’d like to remove the skins from your chickpeas or leave them as-is. Once your chickpeas are ready, add them to the bowl of a food processor or a blender.
- Add the rest of the ingredients. Next, add some chickpea liquid from the can, garlic, tahini, lemon juice and salt.
- Blend it up. Pulse or blend the ingredients for about 60 seconds or until everything is completely smooth. If anything is getting stuck or appears too thick, simply add more chickpea liquid 2 tablespoons at a time.
- Taste, adjust & serve. Once the hummus is nice and smooth and creamy, taste it and add more seasonings if you’d like. Then serve and enjoy!
Delicious ways to serve homemade hummus
The best part about hummus is how versatile it is! Here are some of our fav ways to serve it:
- With raw veggies or these paleo crackers, and of course as a dip on a vegan charcuterie board
- On sandwiches, wraps like these Greek Salad Pinwheels and even burgers
- In delicious grain bowls or protein bowls like these Vegan Mango Black Bean Green Rice Burrito Bowls or these Vegan Macadamia Coconut Tofu Bowls
- Drizzled as a sauce on these Moroccan-Spiced Turkey Burgers, juicy cooked chicken or even as a dressing on this Chopped Greek Chickpea Salad. Just thin it out with a little warm water!
Store it for later
Store your creamy homemade hummus in the fridge for up to 5 days in an airtight container.
More hummus flavors you’ll love
Reminder to use this basic hummus recipe and try out one (or all) of our favorite flavors:
- Roasted Beet Hummus
- Sweet and Spicy Curry Hummus
- Cilantro Pistachio Pesto Hummus
- Roasted Garlic Hummus
- Roasted Sweet Potato Hummus
Get all of our delicious dip recipes here, and check out our best tutorials & how-to guides here!
I hope you loved learning how to make hummus from scratch! If you try this recipe and method be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
How to Make Super Creamy Hummus
Ingredients
- 1 15oz can chickpeas, drained but with the liquid reserved
- 1 1/2 teaspoons baking soda (if removing the chickpea skins -- see below for instructions)
- 1 clove garlic
- 1/4 cup tahini
- Juice from 1/2 lemon (about 2 tablespoons)
- 1/2 teaspoon salt
Instructions
- Drain the chickpeas over a colander, reserving the liquid in a bowl. Skip to step 5 if not removing the skins from the chickpeas.
- To remove the skins for creamier hummus: rinse the chickpeas and add them to a small microwave-safe bowl.
- Toss the chickpeas in 1 ½ tsp. baking soda and microwave them for 90 seconds.
- Pour the hot chickpeas into a large bowl and cover with cool water. Gently rub the chickpeas between your hands to remove the skins. Drain off the water with the skins, and repeat the process until all the skins have been removed. It may take 4-5 changes of water.
- Add the chickpeas (with skins on or off), ¼ cup of chickpea liquid from the can, and all other ingredients to a food processor or blender and blend until completely smooth, about 60 seconds. If things aren’t moving around very well, you can add 2 extra tbsp. at a time of the chickpea liquid.
- Taste and adjust seasoning if necessary. Serve with crackers, chips, veggies, or as a sandwich spread.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
Veoma lepo objašnjeno!
Super tasty and easy hummus recipe!
I am allergic to garlic so have substituted shallots instead. I know the end product won’t be the same, but I love it anyway. Shallots don’t have the kick that garlic does, I have had to adapt my recipes, and I know my version is just as good. I just add more shallots to make up for the milder onion flavor.
Perfect! Glad it turns out well!
made this today and removed skins and its a game changer!!! creamy just like store-bought. had some baked eggplant and roasted chilis left over so I split batch in 2 and added eggplant to 1/2 and green chilis to 1/2.,..
husband couldn’t decide what was better so he ate most of both ;}
recipe is perfect and NO OIL.!!!!
thanks
Amazing!! That sounds delicious!
I followed the recipe. Made the creamy version, so I removed the skins. It was very easy to make. How could I add a little spice to it to give it a little zip or make it tangier?
Hi Cristina – Glad you loved this recipe! You could add some chili onion crunch or some red pepper flakes! Let me know what you try!
What have you made! It looks heavenly.
Very good! I made it exactly as called for and the hummus was delicious. This is easy with no preservatives.
I’m so glad it turned out great! Thanks so much for the review, Divya 🙂
I can’t believe what a difference it make in the texture by removing the skins. I didn’t follow your instructions for the skin removal but it worked and my hummus turned out great.
Right?! So smooth and creamy 😍 Glad you enjoyed it!
delicious recipe
Sweet caramelized onion and homemade chilli jam hummus are probably my favourite flavours to add. Although your roasted beets one sounds nice, will maybe try that. I don’t think I’ve ever come across a hummus recipe that doesn’t include oil before. I always use a generous splash of olive oil. I can’t rate yours as I haven’t tried it, but it’s pretty much the same as every hummus recipe (except the omission of oil). Many recipes including mine also call for freshly ground cumin. With your recipe above half a teaspoon would be enough. IMO hummus without cumin is too bland.
Hope you can try this soon! I tried with and without oil and found it didn’t really need it because the tahini added the necessary fat 🙂 And great call to add cumin!
You may be tempted to skip the skin removal to save time but don’t! It’s totally worth taking that step. It takes your hummus to the next level. The only thing I did different was to add a 1/2 tsp of cumin.
So happy that worked well for you! Love the addition of cumin, too 🙂
Thanks so much for the tip re the chickpea skins, I made hummus on the weekend and I was so frustrated that I couldn’t get the smooth texture I wanted!!
Happy it’s helpful! 🙂