Authentic Hummus Recipe – Smooth & Creamy
This authentic hummus recipe makes the creamiest, most irresistible hummus at home! Inspired by the light and fluffy hummus I grew up eating in Jordan, this version transforms simple chickpeas into a smooth, velvety dip. With just a few pantry ingredients and a little time, you’ll never want store-bought hummus again.
Type of Cuisine:
Middle Eastern
Prep Time: 15 minutes.
Cook Time: 1 hour
How Many Servings?
4 servings
This authentic hummus recipe is creamy, simple, and made just like we had it back home in Jordan. Growing up, hummus was a daily tradition, especially with warm falafel at breakfast. We never had to make it ourselves because every corner shop had it fresh and ready. But once I started craving that taste abroad, I realized how easy it is to make at home—and I’ve been perfecting it ever since!
If you love hummus, this one’s for you. Smooth, flavorful, and straight from the Middle East to your kitchen.
Hummus Ingredients
Hummus is a beloved Middle Eastern dip known for its creamy texture, nutty flavor, and fresh, tangy aroma. It’s made from a handful of wholesome ingredients, each one bringing something special to the bowl:
- Chickpeas (Garbanzo Beans): The base of traditional hummus—creamy, mild, and packed with plant-based protein and fiber.
- Tahini: A rich sesame paste that gives hummus its signature nutty flavor and silky texture.
- Olive Oil: Adds richness and a smooth finish. Use high-quality extra virgin olive oil for the best flavor.
- Lemon Juice: Bright and zesty, lemon juice balances the richness of the tahini and chickpeas.
- Garlic: Adds a savory depth without overpowering the other ingredients.
- Salt: A pinch goes a long way to bring out all the flavors.
- Ice Cubes (highly recommended): My secret to ultra-smooth hummus! Adding a couple of ice cubes while blending keeps the mixture cool and helps whip everything into a light, fluffy dip.
Preparing Chickpeas for Perfect Hummus
For creamy, smooth hummus, properly preparing your chickpeas makes all the difference. Here’s how I do it:
- Soak: Start by rinsing your dry chickpeas, then soak them in room-temperature water with 1 tablespoon of baking soda for at least 10 hours or overnight. This softens the beans and makes them easier to cook and blend.
Tip: 1 cup of dry chickpeas gives you about 2.5 to 3 cups once cooked. - Cook: Transfer the soaked chickpeas (and their soaking water) to a large pot. Make sure they’re fully covered with fresh water, and cook until very tender—almost overcooked. This step is key for getting that ultra-creamy texture.
- Cool & Store: Drain your chickpeas, reserving some of the cooking water (you might need it to adjust the consistency later). Let them cool completely, then refrigerate until you’re ready to blend.
With these simple prep steps, your chickpeas will be perfectly soft and ready to create the smoothest, most delicious homemade hummus.
More Hummus Variations:
Once you’ve mastered the classic hummus, try one of these delicious twists! Each version adds a unique flavor that pairs beautifully with veggies, pita, or as part of your mezze spread:
- Spicy Harissa Hummus: Blend in a spoonful of harissa paste or a pinch of cayenne pepper for 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 that’s mellow and sweet.
- Lemon-Dill Hummus: Add lemon zest and fresh dill for a bright, herby Mediterranean twist—so refreshing!
- Smoky Paprika Hummus: Mix in smoked paprika for a deep, earthy flavor. This version pairs beautifully with grilled meats or roasted veggies.
- Pesto Hummus: Swirl in a spoonful of fresh basil pesto for a fusion of Mediterranean and Italian flavors—so good on sandwiches!
- Olive Tapenade Hummus: Fold in finely chopped kalamata olives for a salty, briny layer of flavor.
- Roasted Beet Hummus: Blend in roasted beets for a sweet, earthy flavor and stunning pink color—great for dipping or spreading!
Hummus is like a blank canvas—don’t be afraid to get creative and make it your own!
Common Questions About Hummus
- Can I use canned chickpeas instead of dried? Yes! Canned chickpeas are a great shortcut. Just rinse and drain them well. Add a couple of ice cubes while blending to help mimic the texture you get from soaked and cooked chickpeas.
- Why add baking soda when soaking chickpeas? It softens the chickpeas, which helps them cook faster and blend into a much smoother hummus.
- What’s the best equipment to blend hummus? I usually use a food processor, but a high-speed blender works great too! Just make sure to pause and scrape down the sides a few times. Blenders tend to make hummus a little fluffier, especially if you’re using ice cubes or cold chickpeas.
- How long does homemade hummus last in the fridge? Up to 5 to 7 days in a sealed container. Drizzle a little olive oil on top before serving if it looks dry.
- Can I freeze hummus? Yes! Store it in small containers and thaw in the fridge. Give it a good stir and add olive oil or lemon juice to freshen it up.
How to Garnish Hummus at Home
Garnishing hummus is an easy way to turn this simple dip into something truly special. The traditional way? A swirl of olive oil, a few whole chickpeas in the center, and a sprinkle of tangy sumac. But you don’t have to stop there!
Get creative and tailor your toppings to your mood or the meal:
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Fried garlic in ghee – adds a rich, nutty flavor and irresistible aroma.
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Toasted za’atar – brings bold, herbaceous notes that pair beautifully with warm pita.
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Fresh lemon juice – a bright, zesty finish that wakes up all the flavors.
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Spiced ground lamb or sautéed onions – for a heartier, meal-worthy version.
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Roasted veggies – think eggplant, sweet peppers, or even cauliflower.
Serve your hummus with warm pita, crispy crackers, or crunchy vegetables, and enjoy it just the way you like.
Why This Hummus Recipe Works
I’ve been making hummus for years, and this version is the one I keep coming back to. It’s the kind I grew up eating in Jordan—light, creamy, and full of flavor.
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Soaking and cooking the chickpeas gives it that smooth, homemade texture
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A couple of ice cubes while blending make it extra fluffy (my little secret!)
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The balance of lemon, garlic, and tahini is just right—not too tangy, not too heavy
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It’s easy, fresh, and way better than anything you’ll find at the store
Once you try it this way, I think you’ll fall in love with homemade hummus.
Step-by-Step Instructions
Soak the Chickpeas
Cook the Chickpeas
Cook until tender — slightly overcooking is ideal, as it helps create an extra creamy hummus.
Blend the Chickpeas and Garlic
In a food processor, add the chickpeas and garlic, then pulse to break them down.
Add a few ice cubes while blending — this helps keep the mixture cool and creates a smoother, creamier texture.
Add Tahini, Lemon, and Blend Until Creamy
While it’s running, gradually add the lemon juice, tahini, and salt.
Blend for about 5 minutes, until everything is well combined and the texture is silky.
Taste and adjust the salt and lemon juice as needed.
Adjust Consistency and Serve
If needed, add cold chickpeas or reserved cooking water, one tablespoon at a time, blending until the texture is just right.
Once ready, spoon the hummus into a serving bowl, spread it with the back of a spoon, and create a well in the center for your garnish.
Garnish and Enjoy
Now your creamy, homemade hummus is ready to enjoy — perfect with warm pita, fresh veggies, or as part of a mezze platter!
Hummus is a versatile Middle Eastern dip made with chickpeas, tahini sauce, lemon juice, and garlic. It’s a healthy and nutritious dish with fiber, unsaturated fat, and plant-based protein, making it an excellent choice for vegans and vegetarians.
Type of Cuisine:
Middle Eastern
Prep Time: 15 minutes.
Cook Time: 1 hour
How Many Servings?
4 servings
Ingredients:
| 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
In a large bowl, soak the chickpeas in room-temperature water with 1 tablespoon of baking soda for at least 10 hours or overnight.
After soaking, transfer the chickpeas to a large pot along with the soaking water. Add more water if needed to fully cover them. Cook until tender — slightly overcooking is ideal, as it helps create an extra creamy hummus.
Drain the cooked chickpeas, reserving some of the cooking water. Let the chickpeas cool to room temperature. In a food processor, add the chickpeas and garlic, then pulse to break them down. Add a few ice cubes while blending — this helps keep the mixture cool and creates a smoother, creamier texture.
Run the food processor until the ice cubes are fully broken down and the mixture becomes smooth and creamy — this may take a few minutes, depending on your processor. While it’s running, gradually add the lemon juice, tahini, and salt. Blend for about 5 minutes, until everything is well combined and the texture is silky. Taste and adjust the salt and lemon juice as needed.
Check the hummus consistency — it should be smooth, creamy, and spreadable, not too thick or too runny. If needed, add cold chickpeas or reserved cooking water, one tablespoon at a time, blending until the texture is just right. Once ready, spoon the hummus into a serving bowl, spread it with the back of a spoon, and create a well in the center for your garnish.
For a classic finish, add a few cooked chickpeas to the well, drizzle with olive oil, and sprinkle with a pinch of sumac. Now your creamy, homemade hummus is ready to enjoy — perfect with warm pita, fresh veggies, or as part of a mezze platter!
Recipe Tips & Suggestions
Storage Instructions
How To Thaw Frozen Hummus
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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Rana HHi Rana
How many ounces of dry chickpeas should be used reach the recommended three cups of cooked chickpeas in the recipe?-
Rana Madanat
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!
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