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5.0 from 1,425 votes

The Best Homemade Hummus

Bring something special to the table with this well-loved recipe.

Prep Time
5 mins
Cook Time
5 mins
Soaking Time
8 hrs
Total Time
1 hr
Servings: 8 to 10
Calories: 320 kcal
Course: Appetizer , Condiments
Cuisine: Middle Eastern

Ingredients

  • 8 ounces (227g) dried chickpeas* (1 cup + 2 tbsp)
  • 1 teaspoon baking soda, divided
  • A generous ¾ cup (175-195g) good-quality tahini
  • 6 tablespoons freshly squeezed lemon juice, plus more to taste
  • 3 garlic cloves, chopped**
  • 1 teaspoon ground cumin, plus more to taste
  • kosher salt
  • Freshly cracked black pepper to taste
  • 6 to 10 tablespoons ice water
Fried Garlic-Lemon Topping (Optional)
  • ⅓ cup (80 mL) good-quality extra virgin olive oil
  • 5 large garlic cloves, thinly sliced
  • 4 to 6 strips of lemon peel, about 2 inches long (don't peel too deeply to avoid the white pith)
  • Flaky sea salt or kosher salt
Other Topping Options***
  • 1 handful of flat-leaf parsley, chopped
  • Paprika, sumac, or Aleppo pepper flakes

Instructions

    Cup of Yum
  1. Soak the chickpeas. Add the chickpeas to a large bowl. Cover with cold water and ½ teaspoon baking soda. Soak for 8 hours or overnight. Drain and rinse.
  2. Cook the chickpeas. Add the drained chickpeas to a medium saucepan with ½ teaspoon baking soda and 6 cups of water. Bring to a boil over medium-high heat. Cover the pot, and reduce the heat as needed to maintain a rapid simmer and cook for 30 minutes.Uncover the pot and add 1 teaspoon of kosher salt. Continue cooking for 10 to 15 minutes, or until the chickpeas are very soft and smush when pressed with a spoon/fork or pressed between your fingers. Drain well.
  3. Drain the chickpeas, then transfer to a food processor. Blend for 1-2 minutes until you have a smooth puree, scraping down the sides as you go.
  4. To the food processor, add ¾ cup tahini, lemon juice, garlic, cumin, 1 heaping teaspoon kosher salt, and pepper to taste. Blend, and with the motor running, stream in the ice water, 1 tablespoon at a time. After 6 tablespoons of ice water, evaluate the texture. If you want it to be looser, stream in more water, and continue blending until smooth and creamy. Once you reach your desired texture, taste for seasonings, adding more salt, garlic, cumin, or lemon juice as needed.
  5. Make the topping. Heat the olive oil in a medium frying pan over medium heat. Once the oil is warm (but not too hot), add the garlic and cook, swirling the pan or stirring frequently, for 2 to 2 ½ minutes, until the garlic just turns golden (don't wait until it browns). Add the lemon zest and cook for another 30 seconds. Use a slotted spoon to transfer the garlic and lemon zest to a plate and sprinkle with a bit of flaky sea salt. Reserve the oil.
  6. Transfer the hummus to a large plate and use the back of a spoon to make waves or to make a well in the center. Spoon the garlic-lemon oil into the ridges or into the well. Top with the fried garlic and lemon zest. Top with chopped parsley and a few shakes of paprika.

Notes

  • *If using canned chickpeas, see the FAQ question titled "Can I use canned chickpeas to make hummus?"
  • **If you're not a huge garlic person, start with 1 clove. After blending, taste and add more garlic as desired. 
  • ***For more topping options, read the section "How to serve hummus." 
  • How to serve hummus." 

Nutrition Information

Calories 320kcal (16%) Carbohydrates 24g (8%) Protein 10g (20%) Fat 22g (34%) Saturated Fat 3g (15%) Polyunsaturated Fat 7g Monounsaturated Fat 11g Sodium 449mg (19%) Potassium 380mg (11%) Fiber 6g (24%) Sugar 3g (6%) Vitamin A 80IU (2%) Vitamin C 8mg (9%) Calcium 70mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 8to 10

Amount Per Serving

Calories 320

% Daily Value*

Calories 320kcal 16%
Carbohydrates 24g 8%
Protein 10g 20%
Fat 22g 34%
Saturated Fat 3g 15%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 11g 55%
Sodium 449mg 19%
Potassium 380mg 8%
Fiber 6g 24%
Sugar 3g 6%
Vitamin A 80IU 2%
Vitamin C 8mg 9%
Calcium 70mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.