Author: This ultra-creamy, oil-free hummus is light, fluffy, and full of flavor. It's easy to make with simple ingredients, and thanks to a few key tricks, it turns out silky smooth every time, no peeling chickpeas required!
FEATURED COMMENT:
Ma'am...your hummus is fantastic. It's so fluffy. I added a dash of smoked paprika and said to myself, "Finally! The search is over." That lightness, flavor, ease...just so good.
- Christina ⭐⭐⭐⭐⭐
I've tested a lot of hummus recipes over the years, and this one is my go-to. It's creamy, garlicky, and just the right balance of lemon and tahini. Store-bought hummus can be loaded with oils and preservatives (not to mention pricey), but this homemade version is oil-free, budget-friendly, and even more delicious.
After sharing a photo of it on Instagram, hundreds of you asked for the recipe, and here it is! If you've been looking for the best hummus recipe, one that's smooth, fluffy, and totally addictive, this is it.
What Makes This Hummus Recipe the Best
Here's what makes this hummus a standout.
- Incredibly creamy texture: A high-speed blender and a few ice cubes whip this hummus into a light, fluffy spread.
- No peeling chickpeas: Boiling canned chickpeas with baking soda softens them so they blend easily, no peeling needed!
- Oil-free and nutritious: Made with simple whole food ingredients, this hummus is naturally oil-free and full of fiber and plant-based protein.
- Quick and easy: Just boil, blend, and serve. No soaking dried beans or complicated steps required.
🧄 Hummus Ingredients (and Why They Work)
- Chickpeas: Canned chickpeas keep things quick and easy, and they blend up beautifully. (Save the aquafaba-the liquid from the can-it freezes well and works in recipes like Vegan Meringue Cookies.)
- Baking soda: Boiling the chickpeas with baking soda softens the skins so they blend into a silky-smooth hummus without any peeling.
- Tahini: This creamy sesame seed paste gives hummus its classic rich, nutty flavor.
- Lemon juice: Use freshly squeezed lemon juice for the brightest flavor, bottled just doesn't compare.
- Ice cubes: Help aerate the hummus for a light, fluffy texture.
- Garlic, salt, and cumin: Classic seasonings that add warmth and depth.
- Toppings: The fun part! You can add a drizzle of good olive oil, sprinkle on fresh parsley or chives, add smoked paprika, everything bagel seasoning, or anything else that strikes your fancy.
How to Make Homemade Hummus
- Boil the chickpeas: Add the drained and rinsed chickpeas to a pot with the baking soda. Cover the chickpeas with water and boil for 20 minutes.
- Drain and rinse: Pour the chickpeas into a colander and rinse with cold water.
- Blend: Add the chickpeas, tahini, lemon juice, ice, garlic, salt, and cumin to your blender. Turn on the blender and puree, scraping down the sides if needed, until the mixture is smooth. You can add water to adjust the consistency, if desired.
- Serve: Transfer the hummus to a bowl and garnish with your favorite toppings. Serve with pita, crackers, or fresh veggies.
Tips for the Smoothest, Creamiest Hummus
- Overcook the chickpeas: Canned chickpeas are already cooked and ready to eat, but boiling them again breaks them down so they are easy to blend into a smooth, creamy hummus. Don't worry about them falling apart. That's what we want!
- Mellow the garlic: I love the flavor of fresh garlic, but if you prefer your hummus a little less garlicky, you can take some of the bite out by adding the minced garlic to the lemon juice and letting them sit while you prep the rest of the ingredients. The acid in the lemon mellows the raw punch of fresh garlic.
- Don't be tempted to add oil: While you might think all hummus recipes contain olive oil, a lot of traditional recipes don't contain any oil at all, and instead just drizzle some on top. This makes for a lighter, fluffier, and creamier hummus, which is amazing!
- Use a blender (not a food processor): While a food processor will work to blend the hummus, you will get a much smoother and creamier result using a blender. Just like making smoothies, a blender will whip this hummus to a luxuriously smooth texture.
Serving Suggestions
I like to serve this hummus recipe with baby carrots, red pepper slices, celery sticks, or cucumbers (English cucumbers are the best!). Or you can enjoy it with warm pita bread, in a wrap or vegan sandwich, or as an addition to a grain bowl or salad.
How to Store Leftovers
- Refrigerator: Store your homemade hummus in an airtight container in the fridge for up to 7 days.
- Freezer: Hummus can be frozen for up to 3 months in an airtight container. The texture may be slightly less fluffy after thawing, but a quick stir or blend with a splash of water or lemon juice helps bring it back. For best results, freeze without toppings and add those fresh when serving. Thaw overnight in the fridge.
If you try this hummus recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Homemade Hummus
Readers agree, this is the best hummus recipe ever! With a few simple tricks, you'll get hummus that's ultra-creamy, smooth, and fluffy, no peeling chickpeas required.
Servings: (makes about 3 cups)
PRINT
PIN
COMMENT
Ingredients
For the hummus:
- 1 can (19 oz/ 540 ml) chickpeas, (about 2 cups) see step 1 for prep
- ½ teaspoon baking soda
- 6 tablespoons tahini
- 3 tablespoons lemon juice
- 4 ice cubes
- 2 cloves garlic
- ¾ teaspoon salt, (or to taste)
- ¼ teaspoon cumin
- 1 - 2 tablespoons water, (if needed)
Toppings and sides:
- Optional garnishes: olive oil, chopped parsley, smoked paprika, everything bagel seasoning, sesame seeds, black pepper, or chopped chives
- To serve with: pita triangles, veggie sticks, or crackers
Instructions
- Boil the chickpeas: Drain and rinse the chickpeas. Add to a medium pot with the baking soda and cover with water. Bring to a boil and cook for 20 minutes, or until the chickpeas are very soft and some skins are floating.
- Cool and rinse: Drain and rinse well with cold water to cool the chickpeas. It's fine if some skins fall off, no need to remove them.
- Blend: Add the cooled chickpeas (and any skins) to a blender with the tahini, lemon juice, ice cubes, garlic, salt, and cumin. Blend until completely smooth, scraping down the sides as needed. Add water, 1 tablespoon at a time, if needed, to reach your desired consistency.
- Serve: Transfer to a bowl, garnish if desired, and serve with your favorite dippers. The flavor improves even more after a night in the fridge.
Notes
Cooking Chickpeas from Scratch: If using dried chickpeas, add ½ teaspoon baking soda to the cooking water and simmer until the skins start to fall off and the chickpeas are very soft (an extra 10 to 20 minutes, depending on freshness).
Storage: Keep hummus in an airtight container in the fridge for up to 7 days. The flavor deepens as it rests.
Freezing: Freeze hummus in a sealed container for up to 3 months. Thaw overnight in the fridge and stir well. The texture may be slightly less fluffy, but a quick blend with a splash of water or lemon juice brings it back.
Nutrition
Serving: 1 serving (about ¼ cup) (recipe makes 12 servings) | Calories: 91kcal | Carbohydrates: 10g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 196mg | Potassium: 121mg | Fiber: 2g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg
Carol Bevivino says
Oh my gosh! Absolutely the best hummus I have ever had - and so easy!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Carol yay!! That makes me so happy to hear 😄 Thank you so much!
Kimmy says
This was fantastic. Thank you very much.
Can you please tell me what the baking soda does to the recipe?
Jess @ It Doesn't Taste Like Chicken says
We're happy you liked it! The baking soda helps to break down the skins of the chickpeas leading to the smoothest hummus possible!
Christina says
I had stopped making hummus because it never came out right. I've tried for 20 years to make a decent oil-free recipe. My late aunt told me once, "Your hummus tastes like paste."
I have all of your books, so I knew if "Sam has a hummus recipe, it's going to be fantastic."
Ma'am...your hummus is fantastic. It's so fluffy. I added a dash of smoked paprika and said to myself, "Finally! The search is over." That lightness, flavor, ease...just so good.
I appreciate all of your hard work and dedication to veganism. I love how you being vegan accessible to millions of people. I curtsy to you.
Christina says
I love how you *make* being vegan accessible to millions of people.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thank you so much Christina!! I'm so happy you love my hummus recipe and you no longer need to eat paste, haha! 🙂