The Best Hummus
Learn how to make the best homemade hummus! It's ultra creamy, dreamy and light. This hummus recipe is easy to make, too—no need to peel your chickpeas!
Updated by Kathryne Taylor on August 29, 2024
The best hummus is lusciously creamy, yet somehow light and fluffy. It’s beautifully smooth and swirled, and begging to be scooped up onto a wedge of pita bread. It’s nutty and tangy, thanks to the tahini, with notes of bright, fresh lemon and mellow garlic.
I encountered the most delicious hummus at Aladdin Cafe, a local Mediterranean restaurant. That hummus met all of the above characteristics, and I was hoping the owner might enlighten me with his techniques. When I asked, though, he replied, “It’s a secret,” with a sly smile and walked away.
I went home determined to learn how to make magnificently creamy hummus. First, I took the fancy flavorings out of my other hummus recipes to make plain hummus. It was dense, a little gritty, and harshly garlicky. I was so disappointed.
Next, I went to Google and opened up a million tabs to learn everything about hummus. You know me. Ten hummus attempts later, I’m ready to share all of my hummus tips and tricks with you. Get ready to make the best hummus of your life!
The internet at large raves that an Israeli chef named Michael Solomonov makes the very best hummus. It’s so good that Bon Appetit named his hummus their 2015 Dish of the Year. That’s some serious hummus.
Solomonov’s secret? He uses chickpeas that have been cooked until they’re so tender, they’re mushy.
He cooks his chickpeas with some baking soda, too. According to Bon Appetit, baking soda “raises the pH of the water and helps the little guys break down to a soft, pulpy mass… perfect for an ultra-smooth purée.”
Overcooked chickpeas seemed like a promising idea to me. You see, I once tried to make hummus with canned chickpeas that were oddly undercooked, and they made terrible hummus. No matter how long I blended the hummus, those undercooked chickpeas never blended into creamy oblivion.
Plus, baking soda helps break down the chickpea skins, which means you do not need to peel off the skins individually. Who has time for that?! I bet you don’t have time to soak your chickpeas overnight and cook them from scratch like Solomonov, either.
Here’s my time-saving solution: Just boil canned or leftover cooked chickpeas with baking soda for twenty minutes.
You can see the difference that baking soda makes in the photo below. See how the chickpeas on the right are popping open more? They are significantly softer in texture as well.
The chickpeas are ready to go after a quick rinse under cool running water, which rinses off the baking soda flavor and cools the chickpeas so your hummus doesn’t develop a weird outer film.
Are you as excited about this as I am? You can have this incredible hummus now-ish, not tomorrow! No chickpea peeling required.
I have a few more tips and techniques to making great hummus, so read on or scroll down for the full recipe and variations.
How to Make the Best Hummus
1) Mushy chickpeas
Cook canned or leftover cooked chickpeas according to step 1 below. This only adds 20 minutes to your hummus-making time, and it’s my number one tip for making perfect hummus at home.
Want to cook your chickpeas from scratch? You sure can—see the recipe notes.
Can you over-cook your chickpeas in an Instant Pot? I don’t recommend it—you’ll end up with a mess of chickpea mash clogging your vent and a puddle of chickpea cooking water surrounding your Instant Pot. I speak from experience.
2) Great tahini
All tahini is not created equally. When I was in Israel, Israelis’s spoke of tahini, or “t’hina,” with reverence. I learned that the best tahini comes from Ethiopia. Store-bought tahini in the U.S. varies widely in flavor, with some of them so bad that they’ve ruined my hummus.
My favorite brands of tahini? I had to try Solomonov’s favorite, Soom. I found it on Amazon (affiliate link) and I have to say that it is worth it. Second favorite? Trader Joe’s organic tahini, which is made from Ethiopian sesame seeds like Soom’s. Whole Foods 365 used to be my go-to, but I encountered a few bad jars that tasted so bad, I’m afraid to try again.
Don’t skimp on the tahini, either—you need to use 1/2 cup tahini per can of chickpeas for rich and irresistible hummus. I once toured an enormous hummus production facility and learned that they often reduce the cost of producing store-bought hummus by using less tahini. Sneaky!
3) Ice-cold water
Why do you always want to mix ice-cold water with tahini? This is another trick that I learned on my trip. I can’t find a scientific explanation, but it seems to help make the hummus light and fluffy, and lightens the color of the tahini to a pale ivory color.
4) Fresh-squeezed lemon juice
Store-bought lemon juice always tastes stale and sad, and it will make your hummus taste stale and sad. Buy lemons and your humus will taste fresh and delicious. I almost always add another tablespoon of lemon juice to my hummus for extra flavor before I plate it, but I’ll leave the tang factor up to you.
5) Garlic, mellowed in lemon juice
This is another trick from Solomonov—if you mince the garlic in the food processor or blender with the lemon juice and let that mixture rest for a few minutes, the garlic will lose its harsh, raw bite and mellow out. I tried it before and after, and he’s right! Here’s Serious Eats’ scientific explanation for why this works.
6) Olive oil, blended into the hummus and drizzled on top
Solomonov doesn’t blend any olive oil into his hummus, but I think that one tablespoon makes the hummus taste even more luxurious and creamy. I recommend it!
7) Ground cumin
The cumin is subtle and offers some “Je ne sais quoi,” if you will. It’s a common ingredient in plain hummus recipes, and makes the hummus taste a little more special.
Hummus Variations
This hummus recipe is plain (and by plain, I mean delicious), but you can blend any of the following in with the chickpeas to make variations.
- Green goddess hummus: 3/4 cup loosely packed fresh, leafy herbs
- Kalamata olive hummus: 3/4 cup pitted Kalamata olives
- Roasted garlic hummus: Cloves from 1 to 2 heads of roasted garlic
- Roasted red pepper hummus: 3/4 cup roasted red peppers, drained and sliced into strips
- Sun-dried tomato hummus: 3/4 cup oil-packed sun-dried tomatoes, rinsed and drained (from one 6.7-ounce jar)
- Toasted sesame hummus: 1/2 teaspoon in the hummus, plus 1 teaspoon drizzled on top
Hummus Garnishes
- Drizzle of olive oil
- Sprinkle of ground sumac, which is gloriously sour and deep pink, or paprika, which is basically flavorless but offers a splash of color
- Sesame seeds or seeded spice blend, such as dukkah
- Middle Eastern hot sauce, such as zhoug or shatta
- Chopped fresh parsley
Ok, let’s make some hummus! I’m dying to hear how this hummus turns out for you. Please let me know in the comments and tell me if overcooking your chickpeas makes all the difference!
You can also share a photo of your results on Instagram with the hashtag #cookieandkate so we can all see your results.
Watch How to Make Hummus
Best Hummus
Learn how to make the best homemade hummus! It’s creamy, dreamy and light. This hummus recipe is easy to make—no peeling chickpeas or overnight soak required. Recipe yields about 2 cups.
Ingredients
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- ½ teaspoon baking soda (if you’re using canned chickpeas)
- ¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
- 1 medium-to-large clove garlic, roughly chopped
- ½ teaspoon fine sea salt, to taste
- ½ cup tahini
- 2 to 4 tablespoons ice water, more as needed
- ½ teaspoon ground cumin
- 1 tablespoon extra-virgin olive oil
- Any of the following garnishes: drizzle of olive oil or zhoug sauce, sprinkle of ground sumac or paprika, chopped fresh parsley
Instructions
- Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).
- Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
- Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
- While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
- Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
- Taste, and adjust as necessary—I almost always add another ¼ teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.
- Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.
Notes
Recipe adapted from Michael Solomonov, via The New York Times and Bon Appetit, and Yotam Ottolenghi.
How to cook dry chickpeas in a hurry for this recipe: In a large saucepan, combine 5 ounces (¾ cup) dried chickpeas and ½ teaspoon baking soda, and fill the pot with water. Bring the mixture to a boil over high heat and skim off the surface foam as needed. Continue boiling over medium-high, adding more water if you start running out, until the chickpeas are very mushy and falling apart, about 1 hour to 1 hour 15 minutes. Drain in a fine-mesh colander, rinse under cool running water, and drain well before using. Start the recipe at step 2.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I swear by your oat flour waffles. Any time I see a cookie and Kate recipe I try it and this one didn’t disappoint!
I love to hear that! Thank you, Carrie.
Made this recipe, and omg so delicious!
Absolutely divine!
I followed your recipe step by step. Hummus is excellent.
That’s great, John! Thank you for your review.
The best hummus I have ever made! Thank you
I know that hummus is versatile, packed with nutrients but can we eat it everyday?
Uh I know I do. For breakfast or for lunch. Sometimes both. I like this recipe. I put in slightly less tahini, no oil, and 50% more lemon juice. I make 3x the recipe on a Sunday so my family of five can eat it whenever they please throughout the week. As a quick meal, in a rice, lentil, and/or quinoa bowl, as pizza sauce, on sandwiches… endless possibilities.
Replace your ice water with ICE. It will change your life.
Great tips! My go to hummus recipe now and I make a couple times a week. The garlic trick worked like a charm. Ratios are perfect. Like you, I tweak at the end but it’s is delicious. Today I chopped some black olives and stirred in. Just the best!
Being a novice cook and making twice the mess my wife would I tried this recipe. In spite of following directions like a man it turned out absolutely wonderful! Best Hummus ever! Thanks for your efforts and trial and error and sharing it with us.
PS: My wife likes it.
That’s great, William!
Think I made it too watery .. but it tasted fantastic
Oh no! I’m glad you are still able to enjoy it, Myra.
I live in the middle east, so you can imagine i’ve tried all sorts of hummus. Your recipe is the one to beat! My family loved it so much and it’s become a staple in the fridge ❤ thanks for this!!
Hooray! I’m delighted it meets your standards, Deneice. I appreciate your review.
What is your recipe for cooking chickpeas that soaked overnight, as we are also making a falafel recipe, and that is what they required. Thank you!!!
I love hummus and have tried numerous recipes but this is far the best. Boiling the chick peas is a revelation and makes for such a smooth paste. Thanks for the recipe I can add to my favourite type of food – Mediterranean.
You’re welcome, Anne! I appreciate your review.
This one was different from other recipes and I loved the outcome :)
I followed the recipe and only added extra water to make it more liquid. It is the best hummus I’ve ever had (homemade or store bought). Your recipes are always amazing and healthy and your site is the first stop I go to when I’m looking for new recipes.
I’m glad you loved it, Pb! Thank you for your review.
AMAZING!!! So creamy. Thanks for the tips I can’t wait to try additional flavors.
Thank you, Stephanie!
Thanks for the tip on the baking soda and the ice water! I’ve been making hummus for several years and could never get it to be creamy. I did try cooking the chick peas on the stove in an effort to soften them and to flavor them with various flavors. For example I have tried beef or chicken bouillon in the water, but the end result was never creamy. It was creamy this time! Thanks.
Try roasting the garlic. Roasted garlic in hummus is so good. It makes the whole house smell amazing to boot.
This is a great recipe and great tips. I’ve been simmering my chick peas for quite a while but I’m gonna go longer next time. (I actually like picking off the shells by hand, haha). I’m going to add more tahini next time too. I’m only using about half the amount you call for. Thank you!
Excellent, as always
Thank you, Caitlin!
I just finished making this hummus and it is wonderful. I am not able to get lemons in Belize, so I use limes. (I stopped tearing up about that years ago) I used canned peas and the over cooking method worked like a dream. Thank you!
Probably a silly question, but is there a simple way to separate the skins from the boiled chickpeas? Or do you blend those also? And have you ever tried making your own tahini? I’m so excited to try this!
No need to remove the skins. The baking soda helps to break it all down. Thank you for your review, AJ.
I made this hummus and to be fair I did not believe it would work out as I have had some great fails! HOWEVER THIS IS THE BEST HUMMUS EVER! It was so easy and so so good. Best ever and thanks so much for the recipe and the website.
I’m glad you loved it, Shelley!
Where do you get your tahini and what brand?
Hi! More on tahini brands is in the post. :) I have bought Whole Foods 365 again, and it’s improved since I wrote this post.
One of my roommates in college had parents from Jordan and her mother would always bring a huge tray of her hummus whenever she visited. I have been trying to recreate that recipe for years and this is it!!!! Thank you!!!
Best hummus ever! Someone compared it to Zahav’s in Philly!!!
That’s great!
I am curious as to why the baking soda? can it be omitted?
Hi Angela, all about the baking soda in the post. It explains why and what it does. It helps create the creamy texture.
We are huge hummus fans in this family and consider this our “family recipe secret” thanks for getting it RIGHT! Love it!
Hi Kate,
I’m looking forward to try out your recipe as I’m fed up with the muddy hummus I find in our grocery store. Being realistic, I’m afraid I won’t be able to make it as often as I would need to, to meet the amount we typically eat – it’s our most eaten bread topping!
How and how long do you keep hummus? And have you ever tried to keep it frozen? Off course that’s not ideal, but it might still be better that grocery store hummus…..?
Best, Karin
Hi Karin, Leftover hummus keeps well in the refrigerator, covered, for up to 1 week. I haven’t tried to freeze it, but you can try it. Let me know if you do!
Can I put in some roasted red peppers?
Sure! Let me know what you think, Fred.
the tahini ratio is way off. this recipe broke my blender, even after i added a half cup of water to try to thin out the sesame cement we are making here.
Hi Ab, I’m sorry you had difficulties. I’m not sure how it would have done that. I have made this several times without issues.
Mine started to thicken up too, but I quickly added some cold water and whoosh it turned creamy and delightful. I use a food processor, find it’s more effective with the bigger blades and surface area than a blender.
What a game changer cooking those beans is! My hummus came out so smooth and this is delicious. Am serving at a party tonight with your baba ganoush recipe. Thank you!
Before trying this recipe I had decided to give up on using dried chickpeas. Your tip of using baking soda in the cooking process was a game changer and this hummus was delicious. Dried chickpeas will definitely be remaining a stable in my pantry. Thanks Kate (and Cookie).
You’re welcome, Hanna! I’m glad you enjoyed it.
OMG. As a vegan, I’ve been making hummus weekly for DECADES. And apparently I’ve been doing it wrong, because this is totally a game changer.
I’m glad you enjoy this recipe, Brenda! Thank you for your review.
Thanks for this recipe. It’s incredibly fluffy! I always have extra lemon juice on hand because I like it extra tangy and sour.
Thank you for your review!
This was my first time making hummus, and I’m so glad I chose your recipe. I did have some trouble with my food processor doing anything to the garlic / lemon mixture (the blades just spun around – there wasn’t enough “stuff” in the processor to reach the blades), so I just put my garlic through my garlic press and let it sit in the lemon juice. The hummus turned out so creamy and delicious – I first tried it with some carrot sticks, then before I put the hummus away in the fridge I found myself licking the spoon. Good tahini really makes a difference. Really looking forward to trying different flavor variations. Thank you for your delicious recipes.
Made your hummus recipe yesterday, and it really was “all that.” Boiling the chickpeas (I used canned) with baking soda beforehand really did make a difference. Even “roughing it”—without my food processor or even a blender, and using only a hand mixer—it was smooth and delicious. Thank you for the recipe!
You’re welcome, John! Thank you for your comment.
Morning Cookie and Kate —- as a 40+ year veggie guy and adequate but not terrific cook, you have great recipes with very helpful explanations. Makin’ hummus from scratch just now. Thanks from ‘the North and West.’
Best hummus recipe ever!
After years of making chunky, gritty hummus in the food processor, this recipe comes as an answer to my prayers!
Until now, I tried everything from individually removing skins by hand, to using the aquafaba in canned chickpeas as a lubricant. All tips I gleaned from the world wide web, and all fails.
My failures really hit home when my partner recently requested I buy hummus because the creaminess offered by storebought felt important as she was weaning out dairy for possible health issues. We both took it as a defeat in our desire to minimize plastic waste in our home, but given no known alternative to the fine, smooth hummus you find at the grocery store, gave in.
As the little plastic containers piled up, I found myself once again at the bulk section buying garbanzo beans in the hope that by some alchemy I might transform them into something that reviled store purchased spreads. Thanks to this recipe, I succeeded. The results: a lucsious, silky, divinely creamy hummus. Thank you Kate for your numerous trial runs and for sharing this with the world!
You’re welcome, Yarrow! I’m glad you love this hummus recipe.
I’ve been making hummus for years, and have always found it super creamy, even without soaking the chickpeas. I learned that chana dal is superior to chickpeas, if you’re going to cook them, so I’ve substituted chana dal and love the results.
I’m surprised you only use one clove of garlic with 1/4 cup of lemon juice. I always use more garlic, and I do agree soaking the chopped garlic in lemon juice is a great idea.
Can you confirm that you only use a single clove of garlic?
Also, I often add some coriander seeds (high powered blenders will pulverize the seeds), and like the flavor along with cumin seed. Do you ever add coriander seeds?
Thank you,
Nathan Zassman
Hi Nathan, I find that this method is the most authentic to me based off other variations I have tried. 1 medium-to-large clove of garlic is what I recommend. It’s great you have a method you enjoy!
Wow Kate, thank you so much for all of the research that went into this. It truly is the smoothest and most dreamy hummus! I travelled in the Middle East a few years back and had missed the perfectly thick, smooth, wonderful hummus. Now I can make a similar version at home with zero grittiness! LOVE!
You’re welcome, Holly! I’m glad it met your previous experience.
I agree – this Hummus is lovely. My name is Lorraine and I have made this recipe several times. I love it and will make it many more times. However, I buy chickpeas in a 28 oz. can so I double the other ingredients. I also still add extra lemon juice and garlic. I have also shared the recipe with others.
I followed this recipe step by step and what I ended up with was some of the best hummus I’ve ever had. Boiling the canned beans with baking soda was the trick. I made it for a gathering last night and everyone loved it.
Great to hear, Jeff!
I made your hummus and it is fantastic! More garlic next time. Does opened tahini need to be refrigerated?
Hi, I believe it needs to be refrigerated, but best to check the label.
I’m convinced that everything you make is gold! This is probably the 18th recipe I’ve made from your site and it is perfect as usual! So smooth and creamy! I doubled the recipe and added two bulbs of roasted garlic (also your recipe) and used Trader Joe’s garlic infused olive oil. TO. DIE. FOR!
You are so kind, Tristen! Thank you for your review.
I made this hummus with canned chick peas. It turned out amazing. Thanks for sharing!
You’re welcome, Paulette! I’m glad you enjoyed it.
This is one serving, right? I kid I kid. I just made it and it turned out delectable. Thank you for sharing. ✌❤️
I’m glad you loved it, Brandy!
I really wanted to make hummus but all I had was key lime juice. I forged ahead anyway and really enjoyed this! I made fresh pita to go alongside. What could be better!
Or…just hear me out…. Eyeball all measurements and throw everything straight into the food processor! Still turned out great!
First time making Hummus, and thanks to your recipe it won’t be the last!
Made it for me and my 8 month old for a iron rich snack, and it was a hit with the entire family!
Creamy yet fluffy and full of flavor. My son devoured a a Quinoa rice cake slathered in it on his own, (plus a bunch of the plain chickpeas ).
Easy and quick! Thanks so much!
Delicious! A perfect balance of flavors. Will definitely make again.
I’m assuming the recipe is meant to say use baking soda if boiling chickpeas as opposed to “if you’re using canned chickpeas’? I used canned chickpeas and thought it was a strange addition but the followed the recipe instructions and now my hommus tastes like baking soda. Big fail.
Hi Della, did you rinse them? I’m sorry you didn’t have great results.
This is the most delicious hummus I have ever made ! Thank you !!!
You’re welcome, Amy!
Today I made the best hummus I have ever eaten. This recipe changed my life 4ever. Thank you Kate!
I know this post has been “out there” for awhile. But it is the best hummus I have ever made.
At risk of being weird…. I love you. And the book. And your posts. I have been having a great time with your recipes, and I truly appreciate your work.
Hope you are getting some rest with the little one in your life now.
Take care
I’m glad you love this recipe and my others! I appreciate your support.
This recipe is great :) simple and tasty, thanks for sharing
I adore this hummus!! It’s my weekly go-to and now I’m even making it for friends!! Just a quick question though? Can it freeze?
Hi Krissy, I haven’t tried it but it may freeze well. Let me know what you think!