Creamy Homemade Hummus From Scratch Recipe Easy and Perfect for Beginners
This creamy homemade hummus from scratch is a quick, easy, and delicious recipe made with tender cooked chickpeas, tahini, fresh lemon juice, and garlic. Perfect for snacks, gatherings, and a healthy Mediterranean treat.
- Prep Time: 10 minutes active plus overnight soaking
- Cook Time: 45-60 minutes
- Total Time: About 1 hour 10 minutes active plus overnight soaking
- Yield: About 1 1/2 cups hummus (approximately 6 servings) 1x
- Category: Snack
- Cuisine: Middle Eastern
Ingredients
Scale
- 1 cup (190g) dried chickpeas, soaked overnight and cooked until tender
- 1 tsp baking soda
- 1/4 cup (60ml) tahini
- 3 tbsp fresh lemon juice
- 2–3 garlic cloves, minced
- 1/4 cup (60ml) extra virgin olive oil, plus more for drizzling
- 1/4 cup (60ml) cold water
- 1 tsp salt, or to taste
- 1/2 tsp ground cumin (optional)
Instructions
- Soak the chickpeas: Place 1 cup (190g) dried chickpeas in a large bowl and cover with cold water by at least 2 inches. Let soak overnight or for at least 8 hours.
- Cook the chickpeas: Drain and rinse soaked chickpeas. Place in a large pot with 1 tsp baking soda and cover with about 6 cups (1.4 liters) fresh water. Bring to a boil, then simmer for 45-60 minutes until very tender and skins begin to loosen. Skim off foam and skins during cooking. Drain but reserve some cooking liquid.
- Peel the chickpeas (optional): Gently rub chickpeas between your hands or kitchen towel to remove skins for ultra-smooth hummus.
- Prepare tahini-lemon mixture: In a small bowl, whisk together 1/4 cup (60ml) tahini and 3 tbsp fresh lemon juice until creamy.
- Blend the hummus: In a food processor, combine cooked chickpeas, tahini-lemon mixture, minced garlic, 1/4 cup (60ml) olive oil, 1/4 cup (60ml) cold water, salt, and cumin if using. Process until smooth, scraping sides as needed. Add more water or reserved cooking liquid to reach desired creaminess.
- Taste and adjust: Add more salt, lemon juice, or garlic if needed and blend again briefly.
- Serve: Transfer to a bowl, drizzle with olive oil, and optionally sprinkle with paprika, chopped parsley, or toasted pine nuts.
Notes
Soaking chickpeas overnight is essential for softness and digestibility. Adding baking soda during cooking softens chickpeas for creaminess. Peeling chickpeas is optional but recommended for ultra-smooth texture. Blend slowly and add water gradually if needed. Let hummus rest in fridge for 1-2 hours to meld flavors. Store in airtight container up to 5 days refrigerated or freeze up to 3 months.
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 140
- Fat: 8
- Carbohydrates: 12
- Fiber: 4
- Protein: 5
Keywords: hummus, homemade hummus, creamy hummus, chickpeas, tahini, healthy snack, Middle Eastern recipe, vegan, gluten-free