The BEST Hummus Recipe! | Gimme Some Oven (2024)

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Thishomemade hummus recipe is quick and easy to make, super-smooth and creamy, and tastesso fresh and flavorful!

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This past month, I’ve been on a mission to improve my hummus game.

I’ve had a basic hummus recipe here on the blog that I’ve made and enjoyed for years. But while it was good — I have to admit — it wasn’t knock-your-socks-offgreat. And ever since we became regulars at this little falafel joint here in Barcelona that introduced us to the creamiest, dreamiest, smoothest, most-flavorful hummus ever, I knew that I needed to go back to the drawing board and kick my old hummus recipe up a notch.

And thus — the hummus testing began.

My first mission was to improve the flavor of my hummus, which was actually a piece of cake. More tahini, more lemon juice, more garlic, and more salt instantly livened and brightened up the flavor of this dip. Plus a generous sprinkle of ground sumac on top (the preferred spice of our falafel spot), or maybe some paprika if you prefer.

My second mission was to improve the texture of my hummus and make it as silky-smooth as possible, which ended up being a total recipe-testing rabbit hole. Turns out that the internet is full of opinions about exactly how to achieve the perfect creamy texture, most of which have to do with how to cook your chickpeas. So in the quest for killer hummus, I put on my Ali’s Test Kitchen hat and tried ’em all. From Solmonov’s famous method of soaking dried chickpeas overnight and then boiling them until they are overcooked in baking soda, to Epicurious’ shortened method of just boiling a can of chickpeas in water for 20 minutes, to Melissa Clark’s scratchInstant Pot hummus, to the Washington Post’s super-speedy method of pureeing the hummus for a full 3 minutes in the food processor, to various tips from around the internet to incorporate aquafaba, use a blender, and (ugh) individually peel every one of those little chickpeas — well, let’s just say it’s a good thing that Barclay and I love hummus because we’re nearly twenty batches in this month (and counting).

Our conclusion?

I hate to say it, but the difference between most of these methods was surprisingly microscopic. From the way that people talk online, I was expecting pretty dramatic differences between the various methods once we lined our batches of hummus up side by side for round after round of blind taste-testing. But most of our conversations ended up being like, “Dang, I don’t know, I meanmaybe batch three is a teeny bit smoother than batch four?! Maybe?”

In the end, the most game-changing factor for us ended up being the easiest, quickest, almost-hate-to-admit-it-after-all-of-that-testing step of all — simply pureeing your hummus an extra few minutes in the food processor. I know, it seems so obvious. But giving the food processor a few extra minutes to work its magic seemed to be the key factor in achieving that perfectly creamy, light, whipped texture that we were going for.

That said, yes, the flavor and texture may have been atiny bit better with boiled-from-scratch chickpeas, either made on the stove or in the Instant Pot. Or yes, if you’re using canned chickpeas and have an extra 20 minutes to boil them before pureeing, the texture may be just atiny bit creamier. But honestly, after blitzing our final three batches for 4 full minutes in the food processor — one with chickpeas boiled from scratch, one with canned chickpeas boiled for 20 minutes, and one with chickpeas just straight outta the can — Barclay and I couldn’t even reach an agreement with blind taste-testing about which one was the smoothest. Those extra few minutes in the food processor seemed to even them all out!

Anyway, I know that hummus-making opinions on the internet are very passionate. So to each hummus maker, his or her own. But, if you’d like to try the winning recipe and method that we landed on in our house after our hummus-a-thon, here it is!

Classic Hummus | 1-Minute Video

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What Is Hummus?

Alright, first let’s back up for a sec — just exactly whatis hummus? In case this is new to you, it’s a classic dish from the Middle East and Mediterranean made primarily from chickpeas (a.k.a. garbanzo beans), tahini (ground sesame paste), lemon juice, garlic and salt. Various countries add in their own staple ingredients, like ground cumin. And of course, if you look for hummus at any American grocery store nowadays, there are about a million variations that you can buy. It can be served warm or cold, as a dip or as a spread, and above all, it’s downright delicious.

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Hummus Ingredients

One of the other things I love about making homemade hummus is that most all of the ingredients can be found in your pantry, making this an easy impromptu dip to make for parties, game day, or a regular ol’ delicious weeknight dinner. You will need:

  • Chickpeas*:I simply recommend buying a can of good organic chickpeas, which we will rinse and drain and add straight to the hummus.
  • Tahini:Since this ingredient isarguably the most prominent flavor in hummus, I recommend purchasing a jar of good-quality tahini.
  • Garlic:This recipe calls for two cloves, but feel free to double that if you would like more garlicky flavor.
  • Lemon juice:Fresh, please!
  • Ground cumin:I absolutely love the added flavor of some cumin in hummus.
  • Olive oil:We will incorporate some into the hummus itself, and then drizzle extra on top for serving.
  • Salt:I always use fine sea salt.
  • Cold water:This is another game-changing ingredient when it comes to the texture of your hummus. If it’s too thick and not smoothing out, just add in some more water.

*Or, as I mentioned earlier, feel free to instead use:

  • Chickpeas that have been cooked from scratch: Either in the Instant Pot or on the stovetop. I recommend overcooking them a bit to slightly soften the chickpeas and loosen up the skins.
  • Canned chickpeas that have been simmered for 20 minutes:If you have the extra time, just rinse and drain your chickpeas. Transfer them to a saucepan and cover with an extra inch or two of water. Then bring to a simmer, continue simmering for 20 minutes, and drain. If you happen to buy a brand of chickpeas that seems to be harder and undercooked — I’ve found that brands can vary significantly — this method may be helpful.

Then, of course, there are the toppings. For a classic batch of hummus, I recommend drizzling some olive oil on top of the dip, and then sprinkling it with either ground sumac or paprika, plus maybe a sprinkle of chopped fresh parsley. But the sky’s the limit with other toppings you could add! Toasted pine nuts, chopped roasted red peppers, and everything bagel seasoning are a few of my other faves.

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How To Make Hummus

To make this hummus recipe, simply:

  1. Puree the first seven ingredients in a food processor until smooth.Tahini, cold water, olive oil, cumin, salt, garlic and lemon.
  2. Add in the chickpeas.One can, rinsed in warm water and drained.
  3. Puree for 3-4 minutes, or until smooth. Yep, put that food processor to work! Just keep it going and going until the hummus is nice and smooth,pausing once or twice to scrape the sides down. If the hummus seems too thick, feel free to add in an extra tablespoon or two of water too.
  4. Taste and season. Give the hummus a taste, and add in extra salt, cumin and/or lemon juice if needed.
  5. Garnish and serve. Transfer it to a serving bowl, add on any toppings that you would like, and enjoy!!

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Hummus Recipe Variations

The sky’s the limit if you’d like to get creative and mix things up with your hummus! Some of my favorite variations include:

  • roasted red pepper hummus:a classic, and even better with some crushed red pepper flakes sprinkled in too
  • pesto hummus:store-bought or homemade, plus maybe an extra garnish of toasted pine nuts
  • roasted garlic hummus:nix the fresh garlic in favor of a few cloves of rich, sweet, roasted garlic

Ways To Use Hummus

Of course, you can always use hummus as a dip. But it’s also delicious used in:

  • toast:I’ve been on a major hummus toast kick this year (more on that coming soon!)
  • burgers/sandwiches:just use the hummus as a spread for extra flavor
  • wraps:similarly, hummus makes a great spread in wraps or gyros
  • salads:mix in some extra lemon juice, water and oil, and hummus can double as a delicious salad dressing
  • mixed into pasta:similarly, just thin the hummus out with some water, and it can be used as a sauce for hot noodles or cold pasta salads
  • as a “crust” for chicken:this old hummus-crusted chicken recipe is still one of my faves
  • deviled eggs:the flavors in hummus pair perfectly with deviled eggs!
  • mashed potatoes:so good.

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More Favorite Dip Recipes

Looking for more greatdip recipes? Here are a few more of my faves:

  • Easy Elote Dip
  • The Best Salsa
  • The Best Guacamole
  • Buffalo Chicken Dip
  • Spicy Greek Feta Dip
  • Slow Cooker Spinach Artichoke Dip

The BEST Hummus Recipe! | Gimme Some Oven (7)


5 Stars4 Stars3 Stars2 Stars1 Star4.9 from 208 reviews

  • Author: Ali
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6 -8 servings 1x
Print Recipe


Thishomemade hummus recipe is quick and easy to make, super-smooth and creamy, and tastessofresh and flavorful!



  • 1/3 cup good-quality tahini
  • 24 tablespoons cold water, or more if needed
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon ground cumin
  • 3/4teaspoon fine sea salt
  • 2medium cloves garlic, peeled and smashed
  • juice of 1 lemon(23 tablespoons)
  • 1 (15 ounce) can chickpeas*, rinsed and drained
  • optional toppings: extra drizzle of olive oil, chopped fresh parsley, sprinkle of ground sumac or paprika, toasted pine nuts


  1. Add tahini, cold water, olive oil, cumin, salt, garlic and lemon juice to a food processor. Puree until smooth.
  2. Add in the chickpeas. Puree for 3-4 minutes, pausing halfway to scrape down the sides of the bowl, until the hummus is smooth. If it seems too thick, add in another tablespoon or two of water.
  3. Taste and season with additional salt, cumin, and/or lemon juice if needed.
  4. Serve immediately, garnished with your desired toppings. Or transfer to a sealed container and refrigerate for up to 3 days.


Or, as mentioned above, feel free to instead use:

  • Chickpeas that have been cooked from scratch: Either in the Instant Pot or on the stovetop. I recommend overcooking them a bit to slightly soften the chickpeas and loosen up the skins.
  • Canned chickpeas that have been simmered for 20 minutes:If you have the extra time, just rinse and drain your chickpeas. Transfer them to a saucepan and cover with an extra inch or two of water. Then bring to a simmer, continue simmering for 20 minutes, and drain.

These two methods may yieldslightlysmoother hummus. But in my experience, the difference was negligible and arguably not worth the extra time and effort.

posted on February 7, 2019 by Ali

Appetizers, Dips / Salsas, Game Day, Halloween, Occasions, Spreads


The BEST Hummus Recipe! | Gimme Some Oven (2024)


What makes hummus taste better? ›

10 Ways to Make Store-Bought Hummus 10x Better
  1. Add salt, lemon juice, cumin, paprika, and cayenne to taste. ...
  2. Mix in another tablespoons of tahini. ...
  3. Fold in Greek yogurt. ...
  4. Stir in puréed or mashed roasted garlic. ...
  5. Add coarsely-mashed chickpeas. ...
  6. Toast za'atar and nuts in oil, then pour over top. ...
  7. Drizzle over herb oil.
Jul 16, 2018

How do you make hummus more interesting? ›

Give your plain hummus a burst of color and flavor by adding things like mashed avocados, pesto or even canned pumpkin puree. The mashed avocado and pesto will give the hummus a vibrant green color, giving your snack spread an eye-appealing look.

Are canned or dry chickpeas better for hummus? ›

Dried chickpeas provide better flavor than canned. Overcooking the chickpeas in water with baking soda makes them easier to blend. Puréeing the chickpeas while they're still hot lets you use a blender instead of a food processor for smoother texture.

Why is homemade hummus not creamy? ›

You might need more tahini, garlic, lemon and/or salt and very likely more chickpea water. Add a bit of each as you need, the recipe explains. "Blitz the hummus until very smooth, a few minutes at least. Don't worry about the hummus being too loose; it will thicken as it sits."

What can I add to hummus to make it tastier? ›

Next, enhance the blank slate of flavor with a few squeezes of lemon juice, a sprinkling of garlic salt, a turn of freshly cracked pepper, a heavy-handed sprinkle of paprika, and a generous drizzle of your nicest olive oil. Bonus points if you have an herby olive oil on hand with a little color to it.

Why is my homemade hummus tasteless? ›

You're Not Using Enough/The Right Tahini

The one ingredient that gives hummus its undeniable richness, depth of flavor, and subtle nuttiness is tahini. This means that the final product depends on the amount of tahini that you add and the brand of tahini that you're using.

How to jazz up hummus? ›

13 Additions To Boost The Flavor Of Store-Bought Hummus
  1. Give it zing with wasabi. Ukrainian Food Photo/Shutterstock. ...
  2. Get tangy with dill pickles. ...
  3. Mix in some zucchini. ...
  4. Add toasted spices and seeds. ...
  5. Pour in some melted butter. ...
  6. Blend it with butternut squash. ...
  7. Feel the kick of horseradish. ...
  8. Sprinkle in cocoa powder and sugar.
Oct 22, 2023

Why put an ice cube in hummus? ›

The Ice Cube Trick for Hummus

For extra light and fluffy hummus, adding an ice cube to the hummus mixture before blending helps incorporate air into the mixture. Only add an ice cube if you're using a heavy-duty blender or food processor that can handle chopping ice.

How important is tahini in hummus? ›

Does hummus need tahini? You bet! In fact, tahini is one of hummus' main ingredients, along with chickpeas and olive oil. That's why our favorite dip can be so rich and delicious—in hummus, tahini adds smoothness to the texture, as well as a wide variety of vitamins and minerals.

What is a good substitute for tahini in hummus? ›

If you feel adventurous, try replacing the tahini with an equal amount of peanut butter, sunflower seed butter, Greek yogurt, chopped roasted peppers, pitted olives, roasted beets, steamed sweet potato, avocado, or thawed frozen peas, to name just a few possibilities.

Why add baking soda to chickpeas for hummus? ›

Baking soda: Adding baking soda to the chickpeas helps make the legume easier to digest, softer, and makes them easy to peel. Don't skip this ingredient!

Why boil chickpeas for hummus? ›

These wet chickpeas have been dried and then boiled already, so they are ready for making hummus. However, many stores offer them in dried form—and in that case, you do need to soak or cook chickpeas for hummus, in order to soften them enough for blending into hummus' signature creamy texture.

Why is restaurant hummus so creamy? ›

Tahini is sesame butter, and to make creamy hummus, the secret is to first turn that into sesame cream! To do that, you need to emulsify the tahini in a water based liquid first. This will not happen if you just put everything into a food processor all at once!'

Does cumin belong in hummus? ›

Ground cumin and salt help to make it taste amazing, and the ground cumin adds a little more spice and richness. Olive oil makes the texture of the hummus luxurious. We also drizzle over the top of the swirly hummus when serving. I like fruity, light-flavored olive oils when making hummus.

What thickens hummus? ›

If , for some reason, you ended up using more liquid than you should have or if you still want a thicker consistency, you can add a bit more tahini. And if you chill the hummus for an hour or so before adding any garnish, that should help as well.

How do you spice up bland hummus? ›

Give your Hummus a flavor pop by mixing in (or topping it with) fresh or roasted garlic, lemon juice, hot sauce, spices (try cumin, cayenne, paprika, za'atar, sumac, curry powder, etc.), Greek yogurt or labneh, fresh herbs, pesto, roasted red peppers, olives, romesco sauce, chipotle peppers, sun dried tomatoes, ...

What gives hummus its tangy flavor? ›

The recipes I've seen include both lemon juice as yogurt. I suppose the tangy flavor comes from the lemon. I've made hummus from scratch multiple times. The effervescent/fermented flavor you taste may be due to how long the restaurant soaked the chickpeas for.

What is the best way to eat hummus? ›

7 Exciting Ways To Eat Hummus Every Day
  1. Breakfast. Starting with breakfast, more and more of us are finding our selves at home for breakfast and with more time than we previously had. ...
  2. Salad Dressing. ...
  3. Sandwich Spread. ...
  4. 10 Minute Pasta. ...
  5. Pizza! ...
  6. Hummus or Buddha Bowls. ...
  7. Snack and Go.

Does homemade hummus taste better than store bought? ›

The taste:

I loved it. I have to admit it tasted a little bit different to the shop-bought hummus I am used to, but definitely in a good way. I added more than a squeeze of lemon juice and it had a really fresh taste and just tasted light and healthier, yet the texture also felt more substantial than shop-bought.


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