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How To Make Hummus

How to Make Hummus! The easiest way to make to smoothest, tastiest hummus at home. Perfect for dips, spreads, bowls, sandwiches, and more!

A bowl of hummus with pita on the side.

Hummus is an incredibly versatile recipe that can be used as both a dip and a spread. It’s creamy, delicious, and surprisingly easy to make. So before you go out to stock up on the store-bought stuff, try making your own hummus at home and you’ll be thrilled by just how easy it is to make.

Watch How To Make Hummus:


Step 1: Get your chickpeas ready. You can use canned chickpeas or dried chickpeas that you have cooked ahead of time (see notes below for Instant Pot chickpea instructions). Rinse and drain your chickpeas thoroughly.

Pouring chickpeas into strainer.

You can reserve the liquid from the canned chickpeas (called aquafaba) to use in variety of vegan recipes.

Chickpeas in bowl.

For one batch of hummus you will want to use two cans or about 3 cups of cooked chickpeas.

Chickpeas in bowl.

Step 2: Gently squeeze the chickpeas and remove the thin skin. This step of peeling the chickpeas is optional, but highly recommended if you have the time.

Peeling skin off chickpeas.

Drop your peeled chickpeas into a bowl and discard the peels.

Chickpeas and skins in bowls.

Peeling your chickpeas before making hummus results in a much smoother, silkier hummus. The hummus on the left was made with peeled chickpeas and the hummus on the right was made with un-peeled chickpeas.

Smooth and coarse hummus on spoons.

Step 3: Place your peeled chickpeas, olive oil, garlic, salt, and water to a food processor or high speed blender. You can add lemon juice and tahini for a more authentically flavored hummus if desired.

Hummus ingredients in food processor.

Step 4: Process until smooth.

Hummus blended in food processor.

Serve  hummus with pita chips, vegetables, or use it as a spread or creamy dressing!

Ingredient Amounts

  • 2 cans chickpeas
  • 1 clove garlic
  • 2-3 tablespoons olive oil
  • up to ½ cup water
  • 1/2 teaspoon salt
  • tahini and/or lemon juice (start with a tablespoon of each)

How To Cook Chickpeas In An Instant Pot

Cooking your own chickpeas can be a great way to make budget-friendly hummus. Take some help from the Instant Pot to cook dried chickpeas quickly and easily. Use these cooked chickpeas to make homemade hummus or any other recipe that calls for chickpeas.

  • Rinse and sort through your bag of dried chickpeas.
  • Remove any bits of stone or other debris.
  • Transfer chickpeas to your Instant Pot.
  • Fill the pot halfway full with water.
  • Place on the lid and set valve to sealing.
  • Cook on high pressure for 35 minutes and allow pot to depressurize naturally for 10 minutes. Quick release the remaining pressure.
  • Drain the cooked chickpeas.

Can I Make Hummus Without Tahini?

Yes! While tahini is a traditional ingredient in hummus, you can make delicious hummus using only chickpeas, olive oil, garlic, and salt.

What Is Tahini?

Tahini is a paste made from finely ground sesame seeds. It is similar to nut butter.

How Long Does Homemade Hummus Last?

Homemade hummus can be kept in an air tight container in the refrigerator for 3-5 days. Check for signs of spoilage before eating.

Is Hummus Healthy?

Hummus is made with simple ingredients that carry a number of health benefits.

  • Chickpeas are a good source of fiber and protein
  • Olive oil is a healthy fat that has a large amount of antioxidants and anti-inflammatory properties.
  • Garlic can help improve cholesterol levels and combat sickness such as the common cold

Hummus is a great dip to serve with a variety of vegetables and can be an easy way to get plant powered protein along with a healthy serving of vegetables!

Recipes That Are Awesome For Hummus

Curry Hummus

Plates of hummus and olives on a pile of vegetables.

Detox Rainbow Roll Ups with Peanut Sauce

Rainbow rolls arranged on a platter.

Detox Moroccan Spiced Chickpea Glow Bowl

Moroccan chickpeas in a bowl with pita.

Mediterranean Quinoa Bowls

Grains, herbs, and vegetables arranged in a bowl.

Roasted Garlic and Rosemary Pumpkin Hummus

Roasted Garlic and Rosemary Pumpkin Hummus. 100 calories and totally addicting. From Pinch of Yum.

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19 Comments

  1. Pinch of Yum Logo

    Another way to remove the skins of chickpeas is to put them in a bowl of water, then gently massage the skins off.
    The skins will float and you can just skim them off the top of the water. This works so well that I do it every time now and it really does make a difference in the finished hummus.

  2. Pinch of Yum Logo
    Denise

    This is a good recipe but I have some additional advice. Gently boil canned chickpeas (unpeeled) with a couple of fat pinches of baking soda, about twenty minutes. Drain, cool, and proceed with recipe except instead of water, use ice cubes. Also some tahini is not as good as others, I love Soom brand which I buy on Amazon.

    1. Pinch of Yum Logo
      Kim Lund

      I commented on someone who wanted to use liquid from the can.

      I am much more inclined to follow your suggestion as it helps to further remove antinutrients that are the reason to soak and carefully slow cook when making homemade.

      It’s easier to make straight from the can but a few extra minutes to increase the bioavailability of the nutrients is worth the effort.

  3. Pinch of Yum Logo
    Casey Freeman

    I learned this recently but according to Bon Appetit, simmering the canned chickpeas for 20 minutes before going in the food processor will make a super silky texture.

  4. Pinch of Yum Logo

    Can I put some in the freezer? It seems to make a pretty big batch! Big batch and freezing seems like a nice idea so I don’t have to peel the chickpeas a lot of times, so do you think freezing and defrosting them would work?

  5. Pinch of Yum Logo
    Kelly

    Here’s a good tip – if you make this in the Vitamix instead of a food processor, you don’t need to peel the chickpeas and it’s just as smooth as if you did!

  6. Pinch of Yum Logo

    You had written a very amazing article in very simple language which easy to understand for everyone. Thank you so much for sharing this article with us.

  7. Pinch of Yum Logo
    DNN

    2019 is going to be a fantastic year for making all kinds of healthy changes and “eating right.” 🙂

  8. Pinch of Yum Logo
    Samantha

    Looks delicious! I’ve used peanut butter as a substitute for tahini and it was great. Just wondering if you could use the liquid from the canned chickpeas instead of adding water?

    1. Pinch of Yum Logo
      Kim Lund

      I personally would discard.

      Currently all use of the liquid is considered controversial at best. I try to make every ingredient have some type of nutritional value. I would base on the flavor that you plan to make the hummus and use liquid from an ingredient used for flavor instead.

  9. Pinch of Yum Logo

    My husband always says that doing the same thing over and over again while expecting different results each time is insanity. No matter which recipes I’ve tried, the amount of tahini called for absolutely overwhelmed the hummus, yet I kept trying by following the recipes to a T. Thank for writing a recipe that calls for a lesser amount because that ended up being the trick to the perfect hummus!