How to Make Hummus! The easiest way to make to smoothest, tastiest hummus at home. Perfect for dips, spreads, bowls, sandwiches, and more!
How To Make Hummus
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.
You can reserve the liquid from the canned chickpeas (called aquafaba) to use in variety of vegan recipes.
For one batch of hummus you will want to use two cans or about 3 cups of cooked chickpeas.
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.
Drop your peeled chickpeas into a bowl and discard the peels.
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.
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.
Step 4: Process until smooth.
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
Detox Rainbow Roll Ups with Peanut Sauce
Detox Moroccan Spiced Chickpea Glow Bowl
Mediterranean Quinoa Bowls
Roasted Garlic and Rosemary Pumpkin Hummus
November 19, 2018
Hi, I'm Emily!
Video Specialist at Pinch of Yum. Loves being creative with food, drinking coffee all day, and living in the Midwest with her family.
There’s no written recipe for the hummus itself. Where could I find that?
Hi Verda! You can find that here: https://pinchofyum.com/how-i-make-hummus
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.
Amazing! Thanks for the tip!
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.
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.
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.
Awesome. We’ll have to give that a try!
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?
Hi Sophie! Sounds like you can – I’d use this article for reference! https://www.thespruceeats.com/can-you-freeze-hummus-2356020
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!
Awesome! Thanks, Kelly!
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.
2019 is going to be a fantastic year for making all kinds of healthy changes and “eating right.” 🙂
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?
Just wondering if you could use the liquid from the canned chickpeas instead of adding water?
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.
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!
Just found your site, exactly what I was looking for!
Okayyyyyy!! We made this last night – peeled the chickpeas, followed the instructions – omg, best hummus of my hummus-eating life!!!