Homemade Hummus

Homemade hummus is so much better than store-bought and only takes minutes to whip up!

My hummus recipe has a secret ingredient and technique that really does make for the best homemade hummus. It has been my go-to recipe for the past 15 years, and it is the only hummus recipe you’ll need.

Homemade hummus is so much easier than you think.

While there are many good store-bought brands out there, once you learn how easy it is to whip up a homemade batch, you won’t want to go back!

See below for more tips on how to make this easy homemade hummus recipe, or scroll down for the full recipe.

Ingredient Notes

A few key ingredients are essential in making creamy, smooth hummus—and they may surprise you!

Many homemade hummus recipes call for cooked from dry chickpeas as they tend to be softer than canned chickpeas. While this may be true, when I want homemade hummus, I really don’t have time to cook chickpeas from scratch. That’s why I call for canned chickpeas in this recipe.

You can cook them in a little baking soda to soften them if you’d prefer, but I don’t find this necessary, and it takes too much time. Instead, you’ll puree the hummus with a few ice cubes to aerate the dip and make it smoother!

The type of tahini you use can make or break a hummus recipe. Soom is my favorite brand, followed very closely by Krinos. I don’t recommend Whole Foods or Trader Joe’s store brands. They are too chalky; you’ll want a creamy, drippy tahini for this.

If you want to make this hummus recipe oil-free, then you can! I like to drizzle olive oil at the end for presentation and added flavor, but if you want a lower-calorie dip, then you can skip that part.

I know the hot sauce sounds weird, but it really does make this hummus so delicious! It doesn’t add heat; you are just adding a few drops, but it adds in saltiness and funk that’s really delicious. I use Tabasco; I don’t recommend other hot sauces.

Equipment Notes

You will need a food processor for this homemade hummus recipe. I’ve had my Cuisinart food processor for almost 20 years, and it really is one of the best investments I’ve made. I use it almost daily, and if I could only have one piece of equipment, it would be that.

If you don’t have a food processor, you can use a blender, but you’ll likely need to stop and scrape down the sides as you go.

How to Make

Over the years, I’ve made a million variations of hummus adding and tweaking ingredients here and there, but this is hands down my favorite hummus recipe. I adapted it from the Barefoot Contessa.

At first glance, you might think that three cups of hummus is too much to have around, but once you taste it, you’ll be glad you have that much. Maybe next time, you’ll even consider doubling it. It really is delicious on everything: roasted vegetables, salads, tossed with hot pasta, sandwiches, or just eaten by the spoonful.

Place Ingredients in a Food Processor

Add the garlic, chickpeas, salt, tahini, lemon juice, reserved canned chickpea liquid (or olive oil), and hot sauce. I use the reserved chickpea liquid, but olive oil will also work. I don’t recommend using water.

Puree

Turn the food processor on and puree until creamy and smooth, about 2 minutes. You may need to stop and scrape down the sides so that it’s all incorporated.

When the hummus is creamy and smooth, add in the ice cubes and puree again until fully incorporated.

Garnish

Place in a bowl and drizzle with olive oil and ground paprika, if you’d like! For garnish, I will often add top with extra chickpeas and a drizzle of good olive oil (this one is my favorite, it’s so luscious I could drink it!)

Expert Tips for Success

Do you see how creamy and, dare I say, fluffy this hummus is? That’s because of a secret ingredient (ice cubes!) My brother-in-law taught me this trick after he learned it from an Israeli chef, and it really does make for a better texture. Don’t skip it.

If you have cooked from dried chickpeas, then you can use those in the same way here. I know some people only use dried chickpeas, but I don’t always have those on hand! However, I always have canned chickpeas in my pantry and love that this recipe uses those and it tastes just as delicious.

Homemade Hummus Variations

You can take this base recipe and create endless variations.

• Roasted Beet Hummus: Roast beets with garlic and olive oil, then blend them into your hummus for a beautiful pink color and earthy sweetness. I’ve got a recipe for beet hummus!
• Roasted Red Pepper Hummus: Fire-roasted red peppers add a smoky depth and vibrant red hue to your hummus.
• Roasted Garlic Hummus: Roast garlic cloves until soft and caramelized, then add them to your hummus for an intense garlic flavor.
• Harissa and Mint Hummus: Harissa paste adds a spicy kick, balanced by the cooling freshness of mint.
• Za’atar Hummus: Za’atar, a Middle Eastern spice blend with thyme, oregano, and sumac, brings a complex and savory flavor.

What to serve with

I love serving this hummus with vegetables and my homemade pita chip recipe below.

How to Make Homemade Pita Chips

Making pita chips at home is a breeze. Depending on your preference, you can use the oven or air fryer. For both methods, you’ll need pita bread, olive oil, and salt.

To make the oven, preheat your own to 400 degrees F. Line a baking sheet with parchment paper for easy cleanup. Cut the pita bread into triangles or wedges, then lightly brush with olive oil.

Sprinkle with salt and place in a single layer on a prepared baking sheet, making sure they don’t overlap. Bake for 7-10 minutes, flipping halfway through.

To make the pita chips in the air fryer, prepare as directed, and then air fry for 3-5 minutes at 375 degrees F. The exact cooking time may vary depending on your air fryer model.

Frequently Asked Questions