Easy creamy and smooth hummus recipe

Whip up the creamiest, silkiest hummus that will elevate every bite to pure bliss.

This simple recipe combines velvety chickpeas, rich tahini, zesty lemon, and a touch of garlic for an irresistibly smooth spread.

Perfect as a dip, spread, or side, it’s a crowd-pleasing classic that’s ready in minutes. Your ultimate hummus awaits!

Easy Hummus (Better than Store-Bought)

This homemade hummus recipe is your golden ticket to the most luscious, creamy, and utterly exquisite hummus you’ve ever tasted.

A true showstopper, it effortlessly claims its spot on any party table, whether as a tantalizing dip, a satisfying snack, or the crown jewel of your mezze platter.

Pair it with crispy homemade falafels, and you’ve got one of the most beloved Ramadan recipes—so simple, yet so deeply flavorful.

Trust me, there’s nothing quite like the magic of homemade hummus.

I first fell in love with hummus as a student, discovering it in the fresh product aisle. For months, it was my go-to snack, paired with warm pita bread.

But everything changed the day I made it myself. Since then, we’ve never gone back to store-bought.

The flavor is unmatched, and the recipe? Almost too easy to believe.

What’s more, you can tailor it to your taste:

• Add a kick with spicy hummus.
• Dial up the aroma with garlic hummus.
• Keep it mellow with a garlic-free version.

The possibilities are endless. Every time I meet friends from the Middle East, I learn something new—a twist in ingredients here, a shortcut there. There’s even a version without tahini that I’ve been meaning to try and share with you.

And if you’re feeling adventurous, try a playful take like white bean hummus. Though it makes me chuckle—since “hummus” in Arabic literally means chickpea—the creamy result is a delicious surprise.

No matter how you spin it, this recipe promises creamy perfection in every bite. So, grab your chickpeas, roll up your sleeves, and get ready to transform simple ingredients into a culinary masterpiece!

Ingredients for the tastiest homemade hummus

Here’s what you’ll need to create the most luscious and flavorful homemade hummus:

• 3 garlic cloves: Fresh and aromatic, these add a bold and earthy punch to your hummus. Adjust the quantity if you prefer a milder garlic flavor.
• 250g canned chickpeas, drained (liquid reserved), or home-cooked chickpeas: The heart of the recipe! Canned chickpeas are convenient, but home-cooked ones bring an extra layer of richness. Keep the reserved liquid (aquafaba) for perfecting the texture.
• 3/4 tsp salt: Essential to enhance all the flavors and balance the dish.
• 4 tbsp tahini (sesame paste): This creamy, nutty paste gives hummus its signature depth and velvety texture. Use high-quality tahini for the best results.
• 3-4 tbsp lemon juice: Freshly squeezed lemon juice adds a zesty brightness that balances the richness of tahini and chickpeas. Adjust to your taste preference.
• 1/4 tsp ground cumin: A hint of warm spice that subtly elevates the flavors without overpowering them.
• 2-4 tbsp ice water: The secret to ultra-smooth and creamy hummus! Ice water emulsifies the tahini and gives your hummus that luxurious texture.

How to cook Chickpeas from scratch ?

Cooking chickpeas from scratch might take a little extra time, but the result is well worth it—plump, creamy chickpeas full of flavor that elevate any dish, especially hummus. Here’s a step-by-step guide to perfecting them:

1. Soaking the Chickpeas : Start the night before by soaking your chickpeas in plenty of water. Chickpeas expand significantly as they soak, so choose a large bowl and fill it with 3-4 times the volume of water compared to the chickpeas.

• Tip: Add a pinch of salt or a squeeze of lemon juice to the soaking water for extra flavor.
• Water change: Change the water at least twice during the soaking period to remove impurities and ensure the chickpeas rehydrate evenly.

2. Preparing for Cooking : The next day, drain the soaking water and rinse the chickpeas thoroughly. Transfer them to a large pot. For every cup of dried chickpeas, use about 4-5 cups of fresh water. Add a pinch of baking soda (about 1/4 teaspoon per cup of chickpeas) to the pot.

• Why baking soda? It helps soften the chickpeas by breaking down their tough outer skin, resulting in a smoother texture—perfect for creamy hummus.

3. Cooking the Chickpeas : Bring the water to a boil over medium-high heat, then reduce the heat to a gentle simmer. Skim off any foam that forms on the surface during cooking.

Chickpeas typically take 1-1.5 hours to cook, depending on their size and how long they were soaked. Check for doneness by tasting; they should be tender enough to mash easily between your fingers.

step-by-step to make the creamiest hummus

1. Prepare the Base Ingredients

In a food processor or Thermomix, combine:

• Freshly squeezed lemon juice for a bright, zesty flavor.
• Garlic cloves for a bold, aromatic kick.
• A pinch of salt to enhance and balance the flavors.

Blend the mixture until the garlic is finely minced. Then, let it rest for at least 10 minutes. This step mellows the sharpness of the garlic, resulting in a more harmonious flavor. The longer it sits, the gentler the garlic taste will be.

2. Emulsify the Tahini

Add tahini (sesame paste) to the food processor. Blend on medium speed until the mixture becomes thick and creamy.

Tahini can stick to the sides and bottom of the processor. Pause blending and scrape it down with a spatula to ensure everything mixes evenly.

While the processor is running, slowly drizzle in 2 tablespoons of ice-cold water. The cold water helps the tahini emulsify, turning it pale and ultra-creamy. If the tahini seems too thick, add an extra tablespoon or two of ice water, one at a time, blending between additions until smooth.

3. Blend in the Chickpeas and Spices

Now, add:

• A pinch of ground cumin for a warm, earthy depth.
• Cooked chickpeas (or canned chickpeas, drained and rinsed).

Blend on high speed until the mixture begins to look creamy.

4. Incorporate Olive Oil

While blending, slowly drizzle in olive oil. This step adds richness and smoothness to your hummus. Pause occasionally to scrape down the sides of the processor to ensure an even blend.

5. Adjust the Texture

To achieve the perfect creamy consistency, add ice water one tablespoon at a time, blending between each addition. Continue until your hummus reaches your desired smoothness.

6. Taste and Fine-Tune

Taste your hummus and adjust the seasoning if needed. Add:

• More salt for a stronger savory flavor.
• Extra lemon juice for added brightness.

Blend again briefly to incorporate any adjustments.

7. Serve and Garnish

Transfer the hummus to a serving bowl. Use the back of a spoon to create swirls or ridges on the surface for a decorative touch.

Garnish with your favorite toppings, such as:

• A drizzle of olive oil.
• A sprinkle of paprika, sumac, or za’atar.
• Chopped fresh parsley.
• Whole cooked chickpeas or toasted pine nuts.

Serve immediately with warm pita bread, crunchy vegetables, or crackers. This creamy, dreamy hummus is sure to impress!

Tips for Perfect Hummus Every Time

Making hummus may seem simple—and it is—but a few key details can take your hummus from good to exceptional. Here are some essential tips:

– Add Baking Soda When Cooking Chickpeas : Don’t skip adding a pinch of baking soda to the water while cooking your chickpeas. This helps soften the chickpeas, ensuring even cooking and making them so tender that your hummus turns out ultra-creamy.

– Peeling Chickpeas is Optional : There’s no need to remove the skins from the chickpeas if they’re cooked thoroughly. The skins will break down completely during blending and won’t affect the flavor or texture of the hummus.

– Extend Shelf Life with Proper Storage : To keep your hummus fresh for longer, always use a clean spoon to scoop out the amount you need. Cover the remaining hummus tightly to preserve its flavor and texture.

– Check the Consistency Before Chilling : Hummus doesn’t thicken significantly as it cools, so make sure you’re happy with its consistency when you finish blending. Avoid ending up with a hummus that’s too runny or overly thick.

– Go Slow with Lemon Juice : When adding lemon juice, remember: you can always add more, but you can’t take it out. Add it gradually, tasting after each addition to achieve the perfect balance of tanginess.

others recipes to try

• Homemade cheese naan bread
• Spinach shakshuka
• Creamy mashed potatoes
• Lemon Garlic Butter Scallops
• Avocado Mousse and Smoked Salmon Verrines