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)
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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
Priscilla Ott says
I really don’t know why I never made my own hummus before. This recipe was SO easy to follow! I cannot go back to boring store bought hummus. I added a couple extra garlic cloves because that’s how I roll. I also added paprika. It was perfect!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha, so happy you tried it Priscilla! Homemade hummus is the best!! 🙂
HaleyB says
I’m confused on the use of ice cubes. Could you please explain? Tyia
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi HaleyB! Adding a few ice cubes help aerate the hummus and make it fluffier. Enjoy!
Laura` says
Greetings to you!!!
I made your hummus recipe tonight. I is soooooooooo delishous!
I made a couple of changes. I did not boil the peas in baking soda. I cooked my peas in the Instant pot for 15 mins, they were soaked.
I did not have to add more water.
And I never buy tahini, but I did sub sunflower seeds for the hummus because it does not have much of a taste like peanut butter.
The way you spiced it up is wonderful.
Thank you so much!
Liz says
The details are important for making good hummus. Thanks for the great instructions. This is a solid hummus recipe. Great tasting and good texture.
MARLENE MORITZ says
This is truly the best hummus recipe that we have ever made. It's so simple, creamy and delicious. We have been making it weekly. It comes together very easily. Get ready to be hooked on hummus, we are!!
Jennifer Bivins says
Best hummus. True to its name
Nicola Bowman says
Can I say Amazing!! I make a recipe regular then I always adjust ,I added candied jalapeños so yummy!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So thilled you love it Nicola! And jalapenos sound like a great addition!
Hugh Travers says
sesame seeds no oil?
not what I am hearing.
though I will try your recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Hugh, I'm sorry, I don't understand the question, would you mind adding some more details so I can better help you?
Emma says
Delicious light and so easy to make, but I only used two tablespoons of tahini. So much lighter than shop bought ones. Great recipe as always 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you so much Emma! Thrilled you enjoyed it 🙂
Jobie J says
This recipe is soooo good. I have been making hummus for years but this is the creamiest. I made one small change; I cooked the drained chickpeas with the baking soda in the instant pot and cooked for two minutes.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So thrilled you loved it so much Jobie 🙂
Brenda Wiley says
This recipe is fabulous! The super silky smooth consistency is so much better than what most hummus is like!
I often do not have tahini on hand, but I always have sesame seeds so I just threw in 90 grams of sesame seeds which is the same amount (by weight) as the 6 tablespoons of tahini. With a high speed blender, they purée up along with everything else just perfectly.
I increased the lemon juice by almost double, and used roasted garlic instead of raw, increasing the amount to four cloves.
Jess @ IDTLC Support says
That's great to hear!
Cait says
I made this recipe as-is but reduced the salt to less than 1/4 tsp. It was sooo good!
Would you happen to know if this freezes well? I'd love to make a big batch and freeze individual portions. Thanks!
Sam Turnbull says
So happy you love it! I generally don't recommend freezing hummus as the texture isn't as smooth and creamy afterward. But in a pinch, it's not terrible. Hope that helps!
Nicole says
I used a food processor and it still came out really nice. I might want to do it with roasted garlic, I found the aftertaste of the raw garlic kind of sharp. Thanks!
Jess @ IDTLC Support says
That sounds like a good plan! 🙂
Denette says
Super smooth, quick to put together since most is letting the chickpeas cook which is mainly hands off. I think the bagel seasoning when serving will be great.
Jess @ IDTLC Support says
Enjoy, Denette!
Jodi says
I make a lot of hummus and this is by far the creamiest!
Jess @ IDTLC Support says
Thanks for your review!
Abi says
Dreamy!!! I always wondered what the secrets were!!! I was using an immersion blender so had to leave out the ice but it was still great! I added a whole tsp of salt and a tad more lemon juice. Also used chickpea water instead of water, just because it was there! Thanks again, Sam!
Jess @ IDTLC Support says
That's great!
Cassandra says
Use the aqua faba! The chickpea water! It will make it sooooo Fluffy!
Sam Turnbull says
Hi Cassandra, yes I have tried this before. Personally, I found it watered it down too much, so I didn't like it, but of course, if you love it, go for it!
Karen says
I'm anxious to try this recipe I love chick peas and make your chick pea sandwich recipe often.
I also use my very old small ninja.
I need to invest in a food processor, any suggestions that won't break the bank. 8/10 cup thanks
Sam Turnbull says
I list my kitchen tool recommendations here. Also, note that I prefer a blender for this recipe, and not a food processor. Enjoy!!
Shirley Leger says
I like the idea of overcoming the chickpeas. I'll have to try that.
We have a nut, flax and sesame allergy in our house, and I have found that using sunflower seed butter is a reasonable substitute for the tahini in hummus recipes.
Shirley Leger says
I meant overcooking. ugh.
Nandi says
Wow, thanks for the sunflower butter tip. I’ll have to try. Tahini sauce has too much sodium.
Sam Turnbull says
Love the idea of sunflower seed butter for a substitute 🙂
Izzi says
This is super!! I've tried tons of hummus recipes, even tried shelling the chickpeas. I don't have a blender and usually use a small ninja for making hummus. This was fast, easy and whipped up the smoothest,creamiest, best-tasting ever. My new go to -thanks!
Sam Turnbull says
Yay!! So thrilled you love it so much Izzi! Thank you for the review 🙂