Learn how to make hummus at home with my super simple tips and tricks. This is a tried and tested recipe that’ll give you incredibly smooth, creamy hummus. Make sure to watch the video below if you want to see it being done in the kitchen.
I’ve been making hummus for a few years now. And with everything else, practice makes perfect. Over the years, I’ve figured out a few cool tricks that make hummus extra special, extra creamy and extra smooth.
Let’s break things down here.
Ingredients you’ll need
Chickpeas: Chickpeas are also called garbanzo beans and are the main ingredient in a bowl of hummus. You can use dried or canned chickpeas. I have instructions below to cook chickpeas if you plan to use them dried. If you are using canned chickpeas, give them a quick simmer – for about 5 minutes in boiling water. This will loosen them further and make your hummus extra creamy.
Garlic: I don’t think hummus tastes as good if there’s no garlic in it. You don’t need so much that it prominently tastes of garlic, but just enough that you get that nice garlicky flavour. If you have green garlic, you can use that as well.
Tahini: Tahini is made a paste made from toasted sesame seeds. It’s pretty easy to make at home – use nylon til if you are making it in India, or Ethiopian sesame seeds if you can find them. I prefer using store bought tahini paste since it’s easier. It lasts a while in the fridge anyway.
Seasoning: I love adding a little ground cumin for flavour, paprika for a little heat, and season the hummus generously with salt.
Olive Oil: Unlike a lot of recipes you’ll see on the internet, my hummus recipe doesn’t ask you to add olive oil while blending. And that’s because blending olive oil with chickpeas can make hummus taste bitter overall. I like to add olive oil in the end and just mix it through lightly with the hummus.
Once you’ve gathered all your ingredients, it’s an easy 3 step process.
How to make creamy Hummus – Step by Step
Step 1: Peel cooked chickpeas by gently squeezing them so that the skin comes away easily
Step 2: Add peeled chickpeas to the blender along with garlic and salt and process till coarsely ground
Step 3: Add tahini, cumin and ice cold water and process till smooth
Step 4: Finally mix in lime juice and taste and adjust the seasoning. Add some more water if required, and keep the food processor running for a few minutes till it smooth.
That’s easy, isn’t it? It’s easier than spending lots of money to buy store bought hummus. This way you can just make it at home and you know exactly what goes into it.
I just have a few final things that you should keep in mind to make this dip extra special.
Top tips to make the best hummus
- Overcook chickpeas: Overcooked chickpeas will make sure there is no grittiness in your hummus ever. If you are cooking them in an instant pot or pressure cooker, add an extra five minutes. And if you are using canned chickpeas, dunk them in boiling water for five minutes. You should be able to smash them really easily between your fingers.
- Peel Chickpeas: Peeling chickpeas will guarantee creamy, smooth hummus. But if you don’t have the time, you can skip this step. It won’t affect the taste, just the texture.
- Use good quality Tahini: Tahini can go rancid if not stored properly or past its due date. Buy good quality tahini and store any leftover tahini in the refrigerator for future use. Tahini helps balance the flavours so its important that you pick up a good brand.
- Add Ice Cold Water: This is a trick that I learnt from Yottam Ottolenghi’s book. Adding ice cold water while blending keeps the hummus from overheating while blending and produces really light and airy hummus.
- Don’t add olive oil to the blender: Blending olive oil while making hummus will add a weird taste and a layer of bitterness to your hummus. Instead use good quality extra virgin olive oil and mix it or drizzle it on top right at the end. This way, you can actually taste it.
- Run the blender for an extra minute: Don’t be afraid to run the blender for an extra minute or two till you get the right consistency.
Seriously this hummus is going to be the best you’ve ever eaten. And the satisfaction of having made it at home is something else! Serve it with pita, or freshly sliced veggies, or with some kebabs. You could even use it in Chicken Shawarma made street style at home!
More Snacky Dips:
- Crazy Good Guacamole
- Egyptian Beetroot Dip
- Spicy Nacho Cheese Sauce
- Mango Mustard Dipping Sauce
- No Coconut Peanut Chutney
- Spicy Schezwan Sauce
- Lebanese Muhammara
Watch the Video
How to make Hummus at home
- Food Processor
- 3 cups Chickpeas cooked from dry or canned (See note 1 and 2)
- 4 Garlic cloves
- 1 teaspoon Salt
- 3/4 cup Tahini (See note 3)
- 1/2 teaspoon Cumin ground
- 1.5 cups Ice Cold Water (See note 4)
- 1.5 Lime Juice
- 1.5 tablespoons Olive Oil extra virgin for drizzling
- 1 teaspoon Paprika for sprinkling on top
- Peel cooked chickpeas by pinching them slightly to remove the skin. Discard the skin or reserve it to use it in soups
- Add peeled chickpeas, garlic and salt to a blender or food processor and blend till coarsely processed
- Add tahini, cumin and ice cold water to the blender and blend the hummus for 3-4 minutes till silky smooth. Add more ice cold water if required
- Mix in lime juice, taste and adjust seasoning
- Serve in a bowl drizzled with olive oil and sprinkled with paprika and cooked chickpeas
- Cooking dried Chickpeas: To cook chickpeas, soak them overnight. If using an instant pot, add soaked chickpeas to the inner pot along with enough water to cover them and an extra inch and cook them for 45 minutes on high pressure. If boiling on the stovetop, boil for 1.5-2 hours till they are very tender and can be smashed easily between your fingers.
- Canned Chickpeas: If using canned chickpeas, drain and add them to boiling water for 5 minutes to cook them further. This extra step helps produce a smoother hummus
- Substitutes for Tahini: There is no real substitute for tahini and its a key ingredient in hummus. But if you absolutely have to, you can substitute it with almond or cashew butter though it won’t taste the same at all.
- Ice Cold Water: Ice cold water refers to water mixed with ice cubes till it’s freezing cold.