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Classic Creamy Homemade Hummus

A close-up of creamy homemade hummus swirled in a white bowl, topped with olive oil and green spices.
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Make smooth, creamy hummus from scratch using simple techniques for the best texture.

Ingredients

Scale
  • 1 (15-ounce) can chickpeas, drained and rinsed (reserve liquid)
  • 1/2 cup tahini
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 cup ice water (or reserved chickpea liquid)
  • 2 tablespoons olive oil, plus more for serving

Instructions

  1. If using canned chickpeas, place them in a saucepan with 1 teaspoon baking soda and cover with water. Bring to a boil, then simmer for 10 minutes. Drain and rinse well. This step helps create a smoother texture.
  2. Combine the peeled chickpeas (optional, but recommended for ultimate smoothness), tahini, lemon juice, garlic, cumin, and salt in a food processor.
  3. Process for 1 minute, scraping down the sides.
  4. With the motor running, slowly drizzle in the ice water or reserved chickpea liquid until the mixture becomes light and fluffy. This may take 2 to 3 minutes.
  5. Stream in the olive oil while the processor runs. Process until completely smooth, about 1 more minute.
  6. Taste and adjust salt or lemon juice as needed.
  7. Transfer the hummus to a serving bowl, drizzle with olive oil, and serve with pita bread or vegetables.

Notes

  • For the smoothest hummus, peel the skins off the chickpeas after boiling them.
  • If you do not have tahini, you can substitute with 1/4 cup of sunflower seed butter for a tahini-free version.
  • Store leftover hummus in an airtight container in the refrigerator for up to 5 days.

Nutrition

Find it online: https://cookifyme.com/best-creamy-homemade-hummus-recipe/