Best Homemade Hummus is smooth, creamy, and full of flavor—simple to make and better than store-bought.
Hummus is one of those recipes that’s simple but really satisfying.
Made from chickpeas, tahini, and a few basic ingredients, it has a smooth, creamy texture and a rich flavor that works in so many ways. (👉 here you can link your tahini recipe)
It’s become very popular over time—not just because it tastes good, but also because it’s a natural source of nutrients. Chickpeas are rich in minerals like magnesium, potassium, and iron, as well as vitamins from group B.
For me, though, it’s mainly about the taste and how easy it is to make at home. Once you try it fresh—with good-quality tahini—it’s hard to go back to store-bought versions.
How to choose the best ingredients for Hummus
Chickpeas: If you have the option, choose organic chickpeas with smaller grains. Smaller legumes become more velvety after cooking and usually cook faster
Lemon: Here we use only the juice, but don’t throw away the zest. I like to use it, for example, to freshen the dishwasher—it gives a natural, light lemon scent without artificial products
Tahini: You can buy good-quality tahini, preferably organic, but I also recommend making your own (👉 you can find my homemade tahini recipe on the blog). I tested a few different versions before settling on the one I like the most, so you can choose what works best for you. Tahini keeps well in the fridge and works great not only in hummus, but also in spreads, soups, and even desserts
Garlic: Garlic is essential, but it shouldn’t dominate—one clove is enough to keep the balance
Lemon juice: Adds freshness and balances the flavor of chickpeas and tahini. It pairs especially well with cumin
Cumin: Often optional, but worth trying—it adds depth. If you’re sensitive to its flavor, you can reduce it or skip it
Top Tip for Success
- If you’re not using canned chickpeas, use about 150 g of dry chickpeas
- Soak chickpeas with ½ teaspoon of baking soda—this makes them softer, easier to digest, and faster to cook
- 👉 You can pour hot water over them and shorten soaking time to 2–3 hours
- For extra smooth hummus, after cooking place chickpeas in cold water—the skins will float to the top and can be easily removed
- Cumin helps digestion, even though it’s often optional. If you don’t like the taste, reduce it—but it does make a difference
- Store hummus in a tightly closed container in the fridge for up to 5 days
- To get more juice from a lemon, roll it on the countertop first, then cut and squeeze
How to Enjoy!
- With pita bread or flatbread — classic and always the best
- With fresh vegetables — carrots, cucumber, peppers
- As a spread for sandwiches or wraps — simple and filling
- With grilled meat or vegetables — adds creaminess and balance
- As part of a mezze platter — with olives, salads, and dips
- Drizzled with olive oil and a pinch of cumin or paprika — simple but really good
- As a base for a bowl — with chickpeas, veggies, and toppings
- In a sweet version — skip cumin and add dates, honey, peanut butter, or cocoa
More Chickpea Recipes I Love
Mediterranean Chickpea Bowl — easy and great for meal prep
Chickpea Curry — warm, comforting, and full of flavor
Roasted Chickpeas — crispy, simple, and perfect as a snack
Hummus
Ingredients
Method
- Soak the lentils, preferably overnight (at least 12 hours), with ½ teaspoon of baking soda. Then rinse well under running water. Boil the soaked beans in fresh, unsalted water until tender (1.5 -2h). If foam accumulates during cooking in the water, it should be removed regularly - these are impurities that need to be removed. If you want the hummus to be perfectly smooth, drain the cooked chickpeas from the water they were cooked and pour them with cold water. Then it will be easy to separate the skin, which you can easily remove from the water's surface.
- I don't mind the skin because I can have an imperfectly smooth chickpea paste, but this trick can help those who prefer this smoothness in pastes.
- Once you peel the lentils, throw them into the blender bowl, adding extras such as lemon juice, olive oil, a little boiled water if needed, and cumin and salt.
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