Hummus

May 22, 2025

6 Servings (Makes 1 1/2 cups)

You Will Need

1 (15oz) can chickpeas, drained or 1 ½ cups (250g) cooked chickpeas
1/4 cup (60ml) fresh lemon juice, 1 large lemon
1/4 cup (60ml) well-stirred tahini, try our homemade tahini recipe
1 small garlic clove, minced
2 tablespoons (30ml) extra-virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
Salt to taste
2 to 3 tablespoons (45ml) cold water or aquafaba
Dash ground paprika, sumac, or Za’atar for serving

Directions

In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, and then process for another 30 seconds or until well blended.
Drain the chickpeas. Then add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process them until thick and relatively smooth, 1 to 2 minutes.
The hummus will likely be too thick and still have tiny bits of chickpea. To fix this, slowly add 2 to 3 tablespoons of cold water or aquafaba with the food processor turned on until you reach the perfect consistency.
Taste and adjust as needed. Serve hummus with a drizzle of olive oil and a sprinkle of paprika, sumac, or Za’atar.
Store homemade hummus in an airtight container and refrigerate for up to one week. Freeze, covered with a thin layer of olive oil, for up to one month.

Adam and Joanne’s Tips

How to cook dried chickpeas: Use canned or home-cooked chickpeas for this recipe. Here is how we cook dried chickpeas.

Hummus without tahini: For the best hummus, which rivals our favorite store brands, use tahini. However, a chickpea puree without it is still quite delicious. Just add more olive oil. Another option is to use natural, unsweetened, creamy peanut butter in its place.

If you like garlicky hummus, increase the garlic by a clove or use roasted garlic.

Aquafaba for fluffy hummus: This is the thick starchy liquid in a can of beans (or the bean cooking liquid). You can use this instead of water in the last step of the recipe. Instead of plain water, add a splash of aquafaba at the end. As it whips, it creates an incredibly light and airy texture. Taste your aquafaba first. If it’s too salty, use less salt when making your hummus.

Tahini & lemon juice are not creaming: Depending on your food processor, the blade might not come into contact with the tahini and lemon juice. You need to increase the amount of liquid in the food processor, so add the olive oil. If they still do not cream, add a tablespoon of cold water.

Blender: A food processor is best for making hummus, but a high-powered blender will work. Be sure to scrape the sides down a few extra times as you make it.

The nutrition facts provided below are estimates.

Nutrition Per Serving * Serving Size 1/4 cup / * Calories 155 / * Total Fat 11g / * Saturated Fat 1.5g / * Cholesterol 0mg / * Sodium 278.3mg / * Carbohydrate 11.8g / * Dietary Fiber 2.9g / * Total Sugars 1.8g / * Protein 4.5g

AUTHOR: Joanne Gallagher

Chickpeas (or garbanzo beans): These are the base for my hummus, and they can be canned or cooked from scratch. I use both, but homemade chickpeas have a slightly better flavor.
Tahini: This sesame seed paste makes the hummus so delicious. You can buy it at the store or make your own. I prefer homemade because it makes my hummus 100% from scratch. Here’s my homemade tahini recipe. To make hummus without tahini, see my tips below the recipe.
Lemon juice: Skip the bottled stuff! Fresh lemon juice makes all the difference in great hummus.
Garlic: I use one small clove for just the right amount of flavor, but you can add more for a stronger garlic flavor or use roasted garlic instead. Here’s how to roast garlic.
Ground cumin and salt: Both improve the flavor of our hummus, and the cumin adds a little extra richness and spice. In our video, I sprinkle Za’atar seasoning on top for serving, which I love!
Olive oil: This gives my hummus a luxuriously smooth texture. I also like to drizzle a little extra on top when serving. Fruity, light-flavored olive oils are my favorite for making hummus.

Tahini and lemon juice go in first. Then, before you add anything else, turn on the food processor and let it run for a minute or two. See the photos below? In the first photo, I’m pouring tahini into a clean food processor.

After a minute of being whirled, whipped, and creamed in the food processor, it turns into a paste.

Now, we can add the remaining hummus ingredients. I like adding the chickpeas in two batches, processing the first batch for a minute before adding the rest. Then, I stand back and let my food processor run.

When it looks close to done, I add a splash of cold water while the processor is still running. After a few tablespoons of water, the mixture transforms into fluffy, creamy, whipped hummus.

I use cold water, but aquafaba (chickpea liquid) works incredibly well, too. If you want to learn more about it, here’s our ultimate guide to aquafaba. Some of our readers have also suggested using ice cubes instead of the water.

I usually skip peeling my chickpeas when making hummus, but it’s totally up to you! If you have some extra time and want the absolute smoothest texture, go ahead and peel them. It takes about 10 minutes to peel a can, and it does make a subtle difference. The photo below shows slightly smoother hummus made with peeled chickpeas on the left.

Even though the peeled chickpeas make a slightly smoother hummus, the difference isn’t huge. So, if you’re short on time, skip peeling. Your hummus will still be delicious! For more recipes with chickpeas, see all of our chickpea recipes.

What to Serve with Hummus

There are so many delicious ways to enjoy hummus! I love dipping fluffy flatbread, homemade pita bread, or fresh, crunchy veggies in it. It’s also delicious, next to other spreads and dips, like my homemade baba ganoush (a roasted eggplant dip), tzatziki sauce, homemade labneh, and our incredible tahini sauce. For extra flavor, try adding some toppings, as I do for my spiced beef and feta hummus.

Hummus is also great on sandwiches and wraps, alongside homemade falafel, or as a healthy, flavorful filling for lettuce wraps. I’ve even got a recipe for easy hummus cups with cucumber and tomato if you want something quick and easy.

Sinead May 17, 2025 It really is the best hummus recipe I’ve tried so far. Possibly the extra steps? But definitely worth it.

Reply Eli May 16, 2025 1 (15oz) can chickpeas, drained or 1 ½ cups (250g) cooked chickpeas – how much of dry chickpeas I need for this recipe, why it’s in oz and coocked in grams? really unclear

Reply Joanne Gallagher May 19, 2025 The can is a 15-ounce can in the US, so that’s what most of our readers are used to seeing. For cooking chickpeas, see our how to cook chickpeas. I’d cook a pound of dried chickpeas, and then weigh out 250g of them (once cooked) to use in this recipe.

Reply Chris May 16, 2025 I had hummus in a Lebanese restaurant recently and it reminded me what real homemade hummus tastes like, so I made a double batch today. I used Krison tahini and it didn’t have the taste I am familiar with. What brand of tahini do you recommend?

Reply Joanne Gallagher May 19, 2025 Hi Chris, I very often make my own tahini. Otherwise, I’ve used Krinos and Soom tahini and loved the results.

Reply Tracie May 10, 2025 I made the tahini to the recipe (except using already-toasted seeds) and then scooped half of it out of the food processor and immediately started the hummus recipe. 😎 I would say it took quite a bit more liquid to get it to a whipped texture, maybe because I used the pre-toasted seeds, maybe because I didn’t add ingredients in exactly the right order or add whatever I was supposed to add while it was blending (I stopped it and added that way). Tastes great, and I like the slightly thicker texture, easier to get lots of it on a celery stick, lol.

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