Authentic Hummus Recipe – Smooth & Creamy

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Published: 4/20/2022

Updated: 2/8/2025

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Authentic Hummus Recipe – Smooth & Creamy

This Authentic Hummus Recipe makes the best homemade hummus! Inspired by the light, fluffy hummus I grew up eating in Jordan, this creamy recipe transforms simple chickpeas into a smooth, irresistible dip. With just a few ingredients and a little time, you’ll never want store-bought hummus again!

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Type of Cuisine:

Middle Eastern

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Prep Time: 15 minutes.

Cook Time: 1 hour

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How Many Servings?

4 servings

Table of Contents

Authentic Hummus Recipe—that’s exactly what I’m sharing with you today! Growing up in Jordan, hummus was a daily tradition, especially as part of a classic Jordanian breakfast. There was never a need to make it at home since every corner shop served fresh, warm hummus with falafel. But if you want to recreate this creamy, authentic hummus recipe at home, you’ll be surprised by how simple it is. Perfect for anyone who loves hummus and just can’t get enough!

 

Hummus Ingredients

Hummus is a versatile and popular Middle Eastern dip known for its smooth and creamy texture, nutty flavor, and delightful aroma. It’s made from a simple yet delicious combination of ingredients:

  • Chickpeas (Garbanzo Beans): These legumes form the heart of hummus, contributing a creamy and slightly nutty taste. They are a great source of plant-based protein and fiber.
  • Tahini: Made from toasted sesame seeds, tahini adds richness and a hint of bitterness, enhancing creaminess and flavor.
  • Olive Oil: A drizzle of high-quality olive oil enriches the overall flavor profile.
  • Lemon Juice: Freshly squeezed lemon juice provides a tangy and refreshing element.
  • Garlic: Minced garlic cloves infuse the hummus with a mild, savory kick.
  • Salt: A pinch of salt enhances flavors and ties everything together.

Preparing Chickpeas for Perfect Hummus

To ensure your homemade hummus turns out creamy and delicious, follow these essential chickpea preparation steps:

  1. Soak: Wash the chickpeas and soak them in room-temperature water with a tablespoon of baking soda for at least 10 hours or overnight to soften. Remember that approximately 1 cup of dry chickpeas will yield about 2.5 to 3 cups of cooked chickpeas.
  2. Cook: Transfer the soaked chickpeas to a large pot using the same soaking water. Ensure they are fully covered with water. Cook until tender, slightly overcooking for a creamier texture.
  3. Cool and Store: Drain the chickpeas and save some cooking water. Store them in the refrigerator, keeping them cold for freshness until you’re ready to use them.

With these steps and the knowledge of the dry-to-cooked bean ratio, your chickpeas will be perfectly prepared for crafting the ultimate homemade hummus.

More Hummus Variations:

  • Spicy Harissa Hummus: Blend in harissa paste or a dash of cayenne for a bold, smoky heat. Perfect for spice lovers!
  • Garlic Lovers’ Hummus: Roast a whole head of garlic and blend it in for a rich, caramelized garlic flavor.
  • Lemon-Dill Hummus: Add extra lemon zest and fresh dill for a bright, herby Mediterranean twist.
  • Smoky Paprika Hummus: Mix in smoked paprika for a deep, smoky flavor—pairs beautifully with grilled dishes!
  • Pesto Hummus: Swirl in fresh basil pesto for a fusion of Mediterranean and Italian flavors.
  • Olive Tapenade Hummus: Fold in chopped kalamata olives for a briny,
  •  Roasted Beet Hummus: for a naturally sweet and vibrant twist!

How to Garnish Hummus at Home

When serving hummus at home, you have endless options for garnishes and toppings. While the traditional garnish includes a drizzle of olive oil, sumac, and whole chickpeas, you can personalize it to your liking. Spread it on pita bread crackers, or use it as a dip for fresh veggies. For added richness, consider frying garlic in ghee and pouring it over the hummus. Toasted za’atar is another fantastic option to sprinkle on top, lending a unique flavor twist. To elevate it further, you can squeeze extra lemon juice for a zing of acidity. Add ground lamb, sautéed onions, and toppings for a heartier or favorite option to create a satisfying hummus experience.

How to Make Authentic Hummus Recipe – Smooth & Creamy
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Preparation

1.
soaked chickpeas
In a large bowl, soak the chickpeas in room-temperature water with 1 tablespoon of baking soda for at least 10 hours or overnight.
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2.
cooked chickpeas
After soaking, transfer the chickpeas to a large pot and cook them in the same water. Add more water if needed to fully cover them. Cook until tender—slightly overcooking will make the hummus extra creamy.
Mark as complete
3.
chickpeas
Drain the cooked chickpeas, reserving some cooking water. Let them cool to room temperature. In a food processor, add the chickpeas and garlic, then pulse to break them down. Add ice cubes to keep the mixture cool and ensure a smooth, creamy texture.
Mark as complete
4.
chickpeas puree
Run the food processor until the ice cubes break down and the mixture turns smooth and creamy. This may take a few minutes, depending on your processor's power. While running, gradually add the lemon juice, tahini, and salt. Blend for about 5 minutes until the flavors are well combined. Adjust salt and lemon juice to taste.
Mark as complete
5.
hummus
Check the hummus consistency—it should be smooth and creamy, not too thick or runny. If needed, add cold chickpeas and reserved cooking water, one tablespoon at a time, blending until perfect. Once ready, spoon into a bowl, spread with the back of a spoon, and create a well in the center.
Mark as complete
6.
hummus
Optional: Garnish your hummus by adding cooked chickpeas to the well, drizzling with olive oil, and sprinkling a pinch of sumac. Now, your delicious homemade hummus is ready to enjoy!
Mark as complete

Ingredients:

1X 2X 3X
Adjust Servings
3 cups cooked chickpeas ( if you have only can, use two 15 oz chickpeas)
½ cup fresh lemon juice
1 cup tahini sauce
3 cloves of garlic minced
2 teaspoons salt
4 cubes ice
Cumin (optional)
Olive oil and sumac for garnish

Preparation

1
In a large bowl, soak the chickpeas in room-temperature water with 1 tablespoon of baking soda for at least 10 hours or overnight.
2
After soaking, transfer the chickpeas to a large pot and cook them in the same water. Add more water if needed to fully cover them. Cook until tender—slightly overcooking will make the hummus extra creamy.
3
Drain the cooked chickpeas, reserving some cooking water. Let them cool to room temperature. In a food processor, add the chickpeas and garlic, then pulse to break them down. Add ice cubes to keep the mixture cool and ensure a smooth, creamy texture.
4
Run the food processor until the ice cubes break down and the mixture turns smooth and creamy. This may take a few minutes, depending on your processor's power. While running, gradually add the lemon juice, tahini, and salt. Blend for about 5 minutes until the flavors are well combined. Adjust salt and lemon juice to taste.
5
Check the hummus consistency—it should be smooth and creamy, not too thick or runny. If needed, add cold chickpeas and reserved cooking water, one tablespoon at a time, blending until perfect. Once ready, spoon into a bowl, spread with the back of a spoon, and create a well in the center.
6
Optional: Garnish your hummus by adding cooked chickpeas to the well, drizzling with olive oil, and sprinkling a pinch of sumac. Now, your delicious homemade hummus is ready to enjoy!

Recipe Tips & Suggestions

Storage Instructions

Homemade hummus can stay in the refrigerator for about 4 to 7 days. Just make sure to store it in an airtight container. You can also freeze leftover hummus in a freezer-safe container and pour a thin layer of extra virgin olive oil over the top of the hummus to keep the hummus moist. Although hummus can technically be frozen for up to 4 months, I recommend making it fresh, especially since the recipe is so quick and easy to make. The chickpeas can also be frozen after they are cooked to save some steps in the future and still have fresh hummus. I recommend against freezing flavored hummus such as beet hummus or red pepper hummus since they may not taste as good when thawed out.

How To Thaw Frozen Hummus

If you decide to freeze your hummus, the best way to thaw it is to place the frozen hummus at least overnight. The hummus must be thawed evenly so that it may take up to 24 hours. Do not use a microwave or the stovetop since the hummus is not meant to be served warm, and the defrosting would not be even.

Rana’s Notes!

If you want to pre-prepare the ingredients, you can soak and strain a large batch of chickpeas and freeze them until you are ready to make this recipe.
You can use canned chickpeas if you cannot find fresh ones in your local grocery store, but the taste wouldn't be the same as if it were made from fresh chickpeas.
When you buy chickpeas, choose the smallest chickpeas that have a darker complex.
The smoothest, creamiest hummus is made when the chickpeas are peeled before making it. Peeling the chickpeas can be a tedious job, so it is best to peel the chickpeas when making small batches. You can also skip this step altogether.
Tahini, a sauce made of ground sesame seeds, is one of the main ingredients for this recipe, so it is crucial to select a high-quality tahini sauce. You should also always use fresh lemon juice.

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.

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By Rana

Thanks for visiting my Mediterranean food blog and welcome to my virtual kitchen! Here, you’ll find mouth-watering, wholesome, and nutritious Mediterranean recipes that will change the way you view cooking.

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    2 Comments

    • Rana H
      August 25, 2023

      Hi Rana
      How many ounces of dry chickpeas should be used reach the recommended three cups of cooked chickpeas in the recipe?
      Reply
      • Rana Madanat
        August 26, 2023

        Hi Rana, about 7 oz of dry garbanzo beans fit into one cup. After soaking and cooking, this amount typically yields approximately 3 cups of cooked chickpeas. However, it’s worth noting that the garbanzo beans I used were small in size. Different brands or types might vary slightly in size and absorption.I’d love to hear how it turns out when you make the recipe! Hope this helps, and happy cooking!

        Reply
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