hummus in a black bowl surrounded by pita chips

Easy Homemade Hummus Recipe

Learn how to make super creamy, smooth, and flavorful hummus at home with or without shelling the chickpeas.

Yes, you can make hummus smooth and creamy by shelling the chickpeas (garbanzo beans). I have peeled the shells by hand and it is smooth but not much smoother than leaving them on. The difference was minimal and not worth the effort to us.

hummus in a black bowl surrounded by pita chips

Easy Homemade Hummus Recipe

This homemade hummus recipe is way better than that stuff from the grocery store. It’s fresher tasting and you control what goes in it!

It’s extremely time-consuming to shell the chickpeas! But, if you absolutely insist I will show you how to make it easier and faster.

hummus in a black bowl surrounded by pita chips

Ingredients Needed to Make Homemade Hummus From Scratch

  • Cooked chickpeas – I never cook dried chickpeas. But if you do want to cook them yourself be sure to soak them overnight and cook a little longer than normal with some baking soda added to the water. Until they’re soft and mushy. Canned chickpeas make it so much faster and easier.
  • Garlic – Fresh garlic is best!
  • Lemon juice – Fresh is also best for a bright and tangy zip.
  • Ground cumin – A little bit of cumin adds that Middle Eastern flavor we associate with hummus.
  • Tahini – Although I’ve made hummus without tahini it’s traditional and definitely adds a nice nutty flavor.
  • Extra virgin olive oil – Creates a creamier texture.
  • Kosher salt – We use 1/2 teaspoon and taste for more later.

How to Make Easy Homemade Hummus Recipe

chickpeas in a glass bowl covered with water

To Skin the Chickpeas: Drain and rinse the chickpeas. Place in a large bowl and pour enough hot water to cover the peas by about 1-inch. Let soak for 5 to 10 minutes.

Gently rub the chickpeas together in the water. The shells should come off easily and float to the top of the water. Remove the skins with a slotted spoon or just your hands and discard. Drain the chickpeas.

You don’t have to skin them. You can just use a food processor or high-speed blender. The key is to allow the food processor to run for about 3 to 4 minutes. This is the trick to smooth and creamy hummus!

hummus ingredients in the bowl of a food processor

In the bowl of a food processor combine the chickpeas, minced garlic, Lemon juice, cumin, tahini, olive oil, and salt.

pureed hummus in the bowl of a food processor

Process for 3 to 4 minutes until smooth and creamy. You may need to add a tablespoon or more of cold water until you reach your desired consistency.

We find it’s the perfect consistency for our taste but you might like it a little thinner.

Transfer the hummus to a serving bowl, drag the back of a spoon to swirl a shallow well in the center. Drizzle with a little extra olive oil and sprinkle with paprika and chopped fresh parsley for garnish.

Hummus Serving Suggestions

  • Pita chips
  • Pita bread – Toast the pita bread brushed with some olive oil if desired.
  • Fresh vegetables – Bell peppers, celery, carrots, etc.
  • Crackers
  • Slather it on a sandwich or wrap
hummus in a black bowl surrounded by pita chips

Hummus Variations

  • Roasted garlic – Add a few cloves of roasted garlic for a little more robust garlic flavor.
  • Roasted red peppers – Add 1/2 cup to 3/4 cup, drained and chopped.
  • Kalamata olives – Add about 3/4 cup pitted and chopped.
  • Pesto – Stir in a little store-bought pesto.
  • Sprinkle a few sesame seeds or pine nuts on top.

More Delicious Recipes

hummus in a black bowl surrounded by pita chips

Easy Homemade Hummus Recipe

Learn how to make super creamy, smooth, and flavorful hummus at home with or without shelling the chickpeas.
5 from 1 vote
Print Pin Rate
Course: Appetizer, Dip
Cuisine: Mediterranean
Keyword: hummus
Prep Time: 15 minutes
Servings: 9
Calories: 167kcal
Author: DSTR

Ingredients

  • 30 oz Chickpeas (garbanzo beans) 2 cans
  • 2 cloves Garlic minced
  • 1/4 cup Fresh lemon juice
  • 1/2 tsp Cumin more or less to taste
  • 1/4 cup Tahini well stirred
  • 3 tbsp Extra virgin olive oil extra for garnish
  • 1/2 tsp Kosher salt or more to taste

Instructions

  • To Skin the Chickpeas:┬áDrain and rinse the chickpeas. Place in a large bowl and pour enough hot water to cover the peas by about 1-inch. Let soak for 5 to 10 minutes. Gently rub the chickpeas together in the water. The shells should come off easily and float to the top of the water. Remove them with a slotted spoon or just your hands and discard.
  • In the bowl of a food processor combine the chickpeas, minced garlic, Lemon juice, cumin, tahini, olive oil, and salt.
  • Process for 3 to 4 minutes until smooth and creamy. You may need to add a tablespoon or more of cold water until you reach your desired consistency.
  • Transfer the hummus to a serving bowl, drag the back of a spoon to swirl a shallow well in the center. Drizzle with a little extra olive oil and sprinkle with paprika for garnish.

Notes

Nutrition is based on 1/3 cup serving size.

Nutrition

Calories: 167kcal | Carbohydrates: 15g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 395mg | Potassium: 180mg | Fiber: 5g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 2mg

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