The Best Homemade Hummus Recipe

Introduction

This homemade hummus recipe creates a smooth, creamy dip bursting with fresh lemon and garlic flavors. Perfect for snacking or entertaining, it’s easy to prepare from dried chickpeas for the best texture and taste.

Ingredients

• 8 ounces (227g) dried chickpeas (about 1 cup + 2 tbsp)
• 1 teaspoon baking soda, divided
• ¾ cup (175-195g) good-quality tahini
• 6 tablespoons freshly squeezed lemon juice, plus more to taste
• 3 garlic cloves, chopped
• 1 teaspoon ground cumin, plus more to taste
• Kosher salt
• Freshly cracked black pepper to taste
• 6 to 10 tablespoons ice water
• ⅓ cup (80 mL) good-quality extra virgin olive oil
• 5 large garlic cloves, thinly sliced
• 4 to 6 strips of lemon peel, about 2 inches long (avoid white pith)
• Flaky sea salt or kosher salt
• 1 handful flat-leaf parsley, chopped
• Paprika, sumac, or Aleppo pepper flakes

Instructions

1. Step 1: Soak the chickpeas by adding them to a large bowl. Cover with cold water and ½ teaspoon baking soda. Let soak for 8 hours or overnight. Drain and rinse thoroughly.
2. Step 2: Cook the chickpeas by placing them in a medium saucepan with ½ teaspoon baking soda and 6 cups of water. Bring to a boil over medium-high heat, then cover and reduce the heat to maintain a rapid simmer for 30 minutes.
3. Step 3: Uncover the pot and add 1 teaspoon kosher salt. Continue cooking for 10 to 15 minutes until the chickpeas are very soft and can be mashed easily. Drain well.
4. Step 4: Transfer the drained chickpeas to a food processor and blend for 1–2 minutes until smooth, scraping down the sides as needed.
5. Step 5: Add tahini, lemon juice, chopped garlic, cumin, 1 heaping teaspoon kosher salt, and pepper to the food processor. Blend while streaming in ice water one tablespoon at a time until the texture is creamy and smooth. Taste and adjust seasoning as desired.
6. Step 6: For the topping, heat olive oil in a medium frying pan over medium heat. Add the sliced garlic once the oil is warm and cook for 2 to 2½ minutes until golden but not browned. Add lemon peel strips and cook for 30 seconds more.
7. Step 7: Remove the garlic and lemon peel with a slotted spoon and place on a plate. Sprinkle lightly with flaky sea salt. Reserve the flavored oil.
8. Step 8: Transfer the hummus to a large serving plate, creating waves or a well with the back of a spoon. Drizzle the garlic-lemon oil into the hummus. Top with the fried garlic, lemon zest, chopped parsley, and a sprinkle of paprika or your preferred spice.

Tips & Variations

• Use dried chickpeas for the creamiest hummus; canned can work but may be less smooth.
• Adjust lemon juice, garlic, and cumin to taste for your preferred flavor balance.
• For a smoky twist, try adding smoked paprika instead of regular paprika.
• Serve with warm pita, fresh vegetables, or as a spread on sandwiches.

Storage

Store leftover hummus in an airtight container in the refrigerator for up to 5 days. The flavors deepen with time. Before serving, stir well and drizzle with a bit of olive oil. Reheat toppings separately or serve them cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas instead of dried?

Yes, canned chickpeas can be used to save time, but the texture will be less creamy. Rinse and drain them well before blending.

Why is baking soda used when cooking chickpeas?

Baking soda helps soften the chickpeas by breaking down their skins, which results in a smoother hummus.

The Best Homemade Hummus Recipe

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★★★★★

4.9 from 133 reviews

• Author: Naomi
• Total Time: 8 hours 55 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This recipe for the Best Homemade Hummus guides you through soaking and cooking dried chickpeas to achieve a creamy, smooth texture. Enhanced with tahini, fresh lemon juice, garlic, and cumin, this classic Middle Eastern dip is finished with a flavorful topping of fried garlic and lemon zest in olive oil, fresh parsley, and a sprinkle of paprika or sumac. Ideal for dipping or spreading, this homemade hummus is fresh, authentic, and packed with rich, savory flavors.

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Ingredients

Scale 1x2x3x

Chickpeas

• 8 ounces (227g) dried chickpeas (about 1 cup + 2 tbsp)
• 1 teaspoon baking soda, divided

Hummus Base

• ¾ cup (175-195g) good-quality tahini
• 6 tablespoons freshly squeezed lemon juice, plus more to taste
• 3 garlic cloves, chopped
• 1 teaspoon ground cumin, plus more to taste
• Kosher salt
• Freshly cracked black pepper to taste
• 6 to 10 tablespoons ice water

Topping

• ⅓ cup (80 mL) good-quality extra virgin olive oil
• 5 large garlic cloves, thinly sliced
• 4 to 6 strips of lemon peel, about 2 inches long (avoid white pith)
• Flaky sea salt or kosher salt
• 1 handful flat-leaf parsley, chopped
• Paprika, sumac, or Aleppo pepper flakes to garnish

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Instructions

1. Soak the chickpeas: Place chickpeas in a large bowl and cover with cold water and ½ teaspoon baking soda. Soak for 8 hours or overnight, then drain and rinse thoroughly.
2. Cook the chickpeas: Transfer soaked chickpeas to a medium saucepan with ½ teaspoon baking soda and 6 cups of water. Bring to a boil over medium-high heat. Cover, reduce heat to maintain a rapid simmer, and cook for 30 minutes. Uncover, add 1 teaspoon kosher salt, and continue cooking 10-15 minutes until chickpeas are very soft and can be easily mashed.
3. Puree chickpeas: Drain chickpeas well, then place in a food processor. Blend for 1-2 minutes until smooth, scraping down sides as needed to ensure even blending.
4. Add flavorings and adjust texture: Add tahini, lemon juice, chopped garlic, cumin, kosher salt (1 heaping teaspoon), and black pepper to the food processor. Blend, and while motor runs, slowly drizzle in ice water, 1 tablespoon at a time. After 6 tablespoons, check texture and add more water if desired until creamy and smooth. Taste and adjust seasoning with additional salt, garlic, cumin, or lemon juice as needed.
5. Prepare garlic-lemon topping: Heat olive oil in a medium frying pan over medium heat. When warm, add sliced garlic and cook, stirring frequently, for 2 to 2 ½ minutes until garlic just turns golden. Add lemon peel strips and cook another 30 seconds. Use a slotted spoon to transfer garlic and lemon zest to a plate; sprinkle with flaky sea salt. Reserve the infused oil.
6. Serve: Transfer hummus to a large serving plate. Use the back of a spoon to create waves or a well in the center. Spoon garlic-lemon oil into the crevices or well. Top with fried garlic and lemon zest, chopped parsley, and several shakes of paprika, sumac, or Aleppo pepper. Serve immediately or store chilled.

Notes

• Soaking chickpeas overnight softens them and reduces cooking time while improving digestibility.
• Adding baking soda helps soften chickpeas further during soaking and cooking for creamier hummus.
• If you prefer quick-cook chickpeas, canned chickpeas can substitute, but the flavor and texture differ from dried.
• Adjust garlic and lemon levels to taste; more lemon adds brightness while more garlic boosts pungency.
• Keep the olive oil infused with garlic and lemon zest warm but not overheated to preserve delicate flavors in the topping.
• Hummus can be stored covered in the refrigerator for up to 3-4 days, best served chilled or at room temperature.

• Prep Time: 10 minutes (plus 8 hours soaking time)
• Cook Time: 45 minutes
• Category: Dip / Spread
• Method: Stovetop
• Cuisine: Middle Eastern

Keywords: homemade hummus, chickpeas, tahini, Middle Eastern dip, garlic lemon hummus, healthy dip, vegan appetizer