Delicious, creamy homemade hummus isn’t something you can only buy at the grocery store! In fact, it only takes a few minutes and a handful of ingredients to make your own batch at home. In my humble opinion, the best hummus is creamy, smooth, and light rather than thick or heavy. With some trial and error, I’ve been able to come up with a recipe I really enjoy and know you will too!
Why you should make this easy hummus recipe:
Hummus is a delicious spread, snack, dip and appetizer. This smooth hummus recipe is a great base recipe and something that you can level up and make your own depending on what toppings you add and what you choose to serve alongside it. I have a few tips I always use to get the creamiest homemade hummus and I’ve written those out for you below for you too!
Ingredients you need for perfect hummus:
- Cooked chickpeas or garbanzo beans: I like using canned to cut down on time. Just be sure to rinse and drain any excess liquid first.
- Tahini: This is a sesame paste that’s a key ingredient in hummus and adds tons of flavor.
- Extra virgin olive oil: Use a good quality one, you can really taste the difference here!
- Fresh garlic cloves: Fresh is best here for the most flavor. Make sure to remove the skins before adding them in!
- Lemon juice
- Ice cubes: The ultimate trick for getting that creamy texture!
How to make the best homemade hummus:
- Drain the chickpeas and remove any chickpea skins that seem to easily slide off.
- Add the chickpeas to the bowl of a food processor or blender along with the rest of the simple ingredients listed above.
- Blend everything together for 4 to 5 minutes, scraping down the sides in between.
- Add a bit of ice water if needed to thin the hummus if it’s looking too thick.
- Transfer to a large bowl and add whatever fun flavors you like for topping. This is where you can keep it simple with a drizzle of olive oil or go crazy and throw on some spices and pine nuts.
Unfortunately, I really recommend using a high-speed blender or food processor for creamier hummus. Blending the mixture at a high speed is really the only way you’ll be able to get really creamy hummus.
My favorite way to eat hummus is as a dip so I love to have it with things like fresh cut raw veggies (cucumbers, carrots, bell peppers, etc.) as well as pita bread, pita chips, or pretzels! If you aren’t a big fan of dipping, try spreading it on your toasts or adding it to breakfast bowls, wraps, and salads for an extra boost of protein and heart-healthy fats!
Good tahini is made from one ingredient: sesame seeds. If you have the time and are willing to put in the effort, you can make your own tahini simply by letting a ton of sesame seeds whip in a blender with some olive oil until you have a smooth paste. I get it though, sometimes you just need something to work in a pinch so in that case, substituting the tahini with cashew butter or almond butter would be your next best bet.
Top tips for the creamiest hummus:
If you are looking for a recipe that will get you creamy hummus without having to cook your own chickpeas, you’ve come to the right place! Here are a few things I do to make sure my hummus is smooth and creamy every time, even when using canned chickpeas!
- If you find some skins in your can of chickpeas (you probably will), toss them! Too many skins in the hummus can lead to a grainier texture.
- Add ice cubs instead of water. Throwing in a handful of ice cubs allows the mixture to become super fluffy. I’m not too sure about the science behind it, I just know it works!
- Give it time. It is important to let your blender or food processor run for a while (4-5 minutes) is ideal. The longer the mixture whips, the fluffier and smoother it becomes.
Creamy Homemade Hummus
- (1) food processor or blender
- (1) 16 oz can chickpeas or garbonzo beans
- 1/3 cup tahini
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 2 fresh garlic cloves
- 1/2 tsp salt
- 1/2 tsp cumin
- 8 ice cubes
- olive oil
- pine cuts
- pita bread
- cut vegetables
- In a food processor or high speed blender, add in the chickpeas. If you see a few skins coming off, go ahead and discard them.
- Add in the rest of the ingredients listed.
- Start to blend the mixture, stopping after a minute or two to scrape down the sides (if you see that your hummus is thick, add no more than 1/4 cup of ice cold water to thin it out).
- Blend for a few more minutes. The longer you allow it to blend, the. more creamy and smooth it will be (I recommend 4-5 minutes total).
- Transfer the hummus to a serving bowl and top with a little more olive oil, spices and herbs. You can really do anything you like here!
- Grab some pita bread or veggies and enjoy!
How to store hummus:
Homemade hummus can be stored in an airtight container (to keep out moisture and other contaminants) and will last in your fridge for 3-4 days!