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3 Ways to Make Hummus at Home: Classic, From Dried Chickpeas, and No Tahini

Hummus is a handful of pantry ingredients and one food processor, but the method changes the texture a lot. Here are three ways to make it, from a quick weeknight dip to the silkiest version you can get at home. Amounts are a starting point, so taste and adjust the lemon, salt and garlic.

Way 1: Classic smooth hummus (canned chickpeas)

The everyday version: fast, and creamy if you follow the order.

Ingredients

  • 1 can (15 oz) chickpeas, drained and rinsed
  • ⅓ cup tahini (stir the jar well first)
  • 3 tbsp lemon juice
  • 1 small garlic clove
  • ½ tsp salt
  • ½ tsp ground cumin (optional)
  • 2 to 4 tbsp ice-cold water
  • Olive oil, for serving

Method

  1. Process the tahini, lemon juice, garlic and salt for about a minute, until pale and thick. Whipping this first is what makes the hummus fluffy.
  2. Add the chickpeas and cumin and process for about 2 minutes, stopping to scrape down the sides.
  3. With the machine running, add the ice water a tablespoon at a time until it is smooth and creamy.
  4. Taste and adjust the salt and lemon. Serve with a drizzle of olive oil.

Way 2: Extra-creamy hummus from dried chickpeas

The silkiest texture, worth it when you have time.

Ingredients

  • 1 cup dried chickpeas, soaked overnight in plenty of water (about two cans’ worth once cooked)
  • ½ tsp baking soda
  • The same tahini, lemon juice, garlic, salt and ice water as Way 1

Method

  1. Drain the soaked chickpeas, cover them with fresh water, and add the baking soda.
  2. Bring to a boil, then simmer, skimming off any foam, for about 30 to 60 minutes after an overnight soak, until the chickpeas are completely soft and mash easily between your fingers. They should be softer than you would want to eat them. Older or larger chickpeas can take longer, so go by texture, not the clock, and top up the water if it gets low.
  3. Drain, keeping a little of the cooking water. Whip the tahini, lemon juice, garlic and salt as in Way 1.
  4. Add the chickpeas while they are still warm and process for several minutes, thinning with ice water or a splash of the cooking water until very smooth.

Way 3: Quick no-tahini hummus

For when the tahini jar is empty. Lighter and lemony.

Ingredients

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 3 tbsp olive oil
  • 3 tbsp lemon juice
  • 1 small garlic clove
  • ½ tsp salt
  • ½ tsp ground cumin
  • 2 to 3 tbsp cold water

Method

  1. Process everything except the water until mostly smooth.
  2. Add the cold water a tablespoon at a time until it reaches the texture you like.
  3. Taste and adjust. For extra nuttiness, blend in a spoonful of toasted sesame seeds or sunflower seed butter.
  4. For a roasted red pepper version, blend in about ½ cup of drained jarred roasted red peppers.

Tips for smoother, better hummus

  • Use ice-cold water. Cold water whips into the tahini and makes the hummus lighter and creamier than room-temperature water does.
  • Blend longer than you think. A few extra minutes in the processor, scraping the sides, is the difference between grainy and silky.
  • Stir the tahini jar first. The oil separates and rises to the top. Stir it back in before you measure, or the hummus will be uneven.
  • Season at the end. Chickpeas soak up salt and lemon, so taste after blending and adjust before serving.
  • Store it covered. Keep hummus covered in the fridge and use it within a few days. A thin layer of olive oil on top helps keep the surface from drying out.

Recipes that pair with hummus or share its ingredients

We do not have a hummus recipe page yet, but these dishes go well with a bowl of it or use the same pantry staples: