I’ll show you how to Make Your Own Hummus with just chickpeas, tahini, olive oil, lemon juice, and garlic, plus one tiny trick that makes the process remarkably simple.

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Ingredients

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Chickpeas: high in fiber and plant protein, hearty texture, give hummus creamy body.
Tahini: sesame paste, rich in healthy fats and calcium, adds nutty depth and silkiness.
Lemon juice: bright sour punch, gives freshness and balances richness, vitamin C boost.
Garlic: sharp aromatic bite, small amount packs big flavor and potential health benefits.
Extra virgin olive oil: healthy monounsaturated fat, smooths the texture and adds fruity richness.
Aquafaba: chickpea liquid, low calorie thinning option, adds silk without extra oil or dairy.
Cumin & salt: cumin warms flavor while salt wakes everything up, essential tiny seasoning touch.

Ingredient Quantities

1 15-oz (425 g) can chickpeas, drained and rinsed, about 1 1/2 cups (or 1 1/2 cups cooked chickpeas)

1/3 cup (80 g) tahini

3 tbsp fresh lemon juice (about 1 large lemon)

1 to 2 garlic cloves, peeled

2 to 4 tbsp extra virgin olive oil, plus more for serving

1/2 to 3/4 tsp kosher salt

1/2 tsp ground cumin (optional)

2 to 4 tbsp cold water or reserved chickpea liquid (aquafaba) for thinning

Smoked paprika or sweet paprika for garnish (optional)

Fresh parsley, chopped, for garnish (optional)

How to Make this

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1. Drain and rinse the chickpeas, but before you dump them, spoon out and save 2 to 4 tbsp of the canned liquid (aquafaba) for thinning, then rinse the beans. If you want ultra silky hummus, pinch off a few skins from the beans, it takes time but makes a difference.

2. In a food processor combine the tahini, 3 tbsp fresh lemon juice, and 1/2 tsp kosher salt. Process 30 to 60 seconds until the tahini lightens and becomes almost whipped, scraping down the sides once or twice.

3. Add 1 to 2 garlic cloves and 1/2 tsp ground cumin if using. Pulse until the garlic is finely broken up and mixed in.

4. Add about half the chickpeas and 2 tbsp of the extra virgin olive oil. Process until the mixture starts to come together and looks a bit creamy, stop and scrape the bowl.

5. Add the rest of the chickpeas plus 2 to 4 tbsp cold water or the reserved aquafaba, and run the processor until smooth. If it’s too thick, add more water or aquafaba 1 tbsp at a time until you reach a creamy, spreadable texture.

6. With the motor running, drizzle in another 1 to 2 tbsp olive oil to help emulsify and make it glossy and fluffy. Keep processing until very smooth, scraping as needed.

7. Taste and adjust seasoning, adding up to 3/4 tsp kosher salt total and more lemon if it needs brightness. If it’s still grainy, process longer, it will warm and smooth out.

8. Transfer hummus to a serving bowl, drizzle extra olive oil on top, sprinkle smoked or sweet paprika, and scatter chopped fresh parsley for color and freshness.

9. Serve with pita, veggies, or use as a sandwich spread. Leftovers keep covered in the fridge for up to 4 days, the flavors actually get better after a few hours.

Equipment Needed

1. Can opener (or a pull-top can, but a opener makes it easier)
2. Fine-mesh sieve or colander for draining and rinsing chickpeas
3. Food processor or high-speed blender to get it silky
4. Measuring cups and spoons
5. Rubber spatula to scrape the bowl clean
6. Chef’s knife and cutting board for garlic and parsley
7. Citrus juicer or reamer for fresh lemon juice
8. Serving bowl and spoon plus an airtight container for leftovers

FAQ

Q: Can I use canned chickpeas? A: Yes, absolutely. Drain and rinse them well, and if you want extra creamy hummus pinch off a few skins or save a little of the can liquid (aquafaba) to thin the dip. Canned chickpeas work great and save time.

Q: My hummus turns out grainy, how do I fix that? A: Peel the skins off a bunch of chickpeas, blend the tahini, lemon, garlic and salt first until totally smooth, then add chickpeas slowly while the food processor runs. Add a tablespoon or two of cold water or aquafaba as you blend, scrape the bowl often, and blend longer; high speed and patience make it silky.

Q: How long does this hummus keep and can I freeze it? A: Store in an airtight container in the fridge up to 5 to 7 days, pour a little olive oil on top to keep it fresh. You can freeze up to 3 months, thaw overnight in the fridge and stir or whisk to bring back the texture.

Q: I dont have tahini, can I skip it or use a substitute? A: Tahini adds the nutty flavor and creaminess, but you can reduce it or swap in sunflower seed butter, plain yogurt, or even a mild nut butter. The taste and texture will change though, so start with less and adjust.

Q: Garlic is too strong raw, how do I mellow it? A: Use one small clove or roast a whole head and squeeze in a bit of roasted garlic for a sweeter, milder flavor. Or toss in the garlic with lemon and salt and let it sit a few minutes before blending to soften the bite.

Q: Should I use water, aquafaba, or olive oil to thin the hummus? A: All three work. Cold water or aquafaba keeps it light and fluffy, a little olive oil gives richness. Add liquid slowly until you get the texture you want.

My Trick To Perfectly Creamy, Fluffy Hummus Is So Simple (and Free!) Recipe Substitutions and Variations

Chickpeas: swap with cannellini or navy beans (use same 1 1/2 cups), or try shelled edamame for a green, slightly sweeter hummus, or cooked red lentils for a super soft, budget friendly base — cook/lower water as lentils get mushy faster.
Tahini: replace with sunflower seed butter for a nut free version, or almond or cashew butter for a nuttier taste, or plain Greek yogurt for a creamier, tangier result if you don’t need it vegan.
Lemon juice: use lime juice for a brighter, different zing, or white wine vinegar or apple cider vinegar — start with half the amount and taste, or bottled lemon juice in a pinch (same amount but less fresh flavor).
Garlic: swap raw cloves for 1 to 2 roasted garlic cloves for mellow sweetness, or 1/2 to 1 tsp garlic powder per clove if you want no bite, or use jarred minced garlic (use less, it can be stronger).

Pro Tips

1) Want super silky hummus? Peel some skins off the chickpeas — I know its annoying but even just a handful helps a lot. Or toss the rinsed beans in a clean kitchen towel and rub them to loosen skins, warms them a little in the microwave for 20 seconds to soften and they puree easier.

2) For a shiny, fluffy texture add the oil slowly with the motor running so it emulsifies properly, and use ice cold water or the reserved aquafaba 1 tablespoon at a time to loosen it without watering it down. If it still seems grainy keep processing, it will smooth out as it warms.

3) Taste and adjust at the end, not the start. Salt and lemon are the big mood changers so add cautiously, chill and then re-taste — sometimes it needs more lemon after sitting. If garlic is too sharp, use roasted garlic or mince it and let it sit in the lemon a few minutes to mellow.

4) Presentation and storage tricks: smooth the top with the back of a spoon, make a little well, pour oil in and sprinkle paprika and parsley for color. To keep leftovers from drying, press a layer of olive oil on top or lay plastic wrap directly on the surface, it lasts several days and actually tastes better after a few hours.

My Trick To Perfectly Creamy, Fluffy Hummus Is So Simple (and Free!) Recipe

Recipe by Bob Jones

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I’ll show you how to Make Your Own Hummus with just chickpeas, tahini, olive oil, lemon juice, and garlic, plus one tiny trick that makes the process remarkably simple.

Servings

servings

Calories

216

kcal

Equipment: 1. Can opener (or a pull-top can, but a opener makes it easier)
2. Fine-mesh sieve or colander for draining and rinsing chickpeas
3. Food processor or high-speed blender to get it silky
4. Measuring cups and spoons
5. Rubber spatula to scrape the bowl clean
6. Chef’s knife and cutting board for garlic and parsley
7. Citrus juicer or reamer for fresh lemon juice
8. Serving bowl and spoon plus an airtight container for leftovers

Ingredients

1 15-oz (425 g) can chickpeas, drained and rinsed, about 1 1/2 cups (or 1 1/2 cups cooked chickpeas)
1/3 cup (80 g) tahini
3 tbsp fresh lemon juice (about 1 large lemon)
1 to 2 garlic cloves, peeled
2 to 4 tbsp extra virgin olive oil, plus more for serving
1/2 to 3/4 tsp kosher salt
1/2 tsp ground cumin (optional)
2 to 4 tbsp cold water or reserved chickpea liquid (aquafaba) for thinning
Smoked paprika or sweet paprika for garnish (optional)
Fresh parsley, chopped, for garnish (optional)

Directions

Drain and rinse the chickpeas, but before you dump them, spoon out and save 2 to 4 tbsp of the canned liquid (aquafaba) for thinning, then rinse the beans. If you want ultra silky hummus, pinch off a few skins from the beans, it takes time but makes a difference.
In a food processor combine the tahini, 3 tbsp fresh lemon juice, and 1/2 tsp kosher salt. Process 30 to 60 seconds until the tahini lightens and becomes almost whipped, scraping down the sides once or twice.
Add 1 to 2 garlic cloves and 1/2 tsp ground cumin if using. Pulse until the garlic is finely broken up and mixed in.
Add about half the chickpeas and 2 tbsp of the extra virgin olive oil. Process until the mixture starts to come together and looks a bit creamy, stop and scrape the bowl.
Add the rest of the chickpeas plus 2 to 4 tbsp cold water or the reserved aquafaba, and run the processor until smooth. If it’s too thick, add more water or aquafaba 1 tbsp at a time until you reach a creamy, spreadable texture.
With the motor running, drizzle in another 1 to 2 tbsp olive oil to help emulsify and make it glossy and fluffy. Keep processing until very smooth, scraping as needed.
Taste and adjust seasoning, adding up to 3/4 tsp kosher salt total and more lemon if it needs brightness. If it’s still grainy, process longer, it will warm and smooth out.
Transfer hummus to a serving bowl, drizzle extra olive oil on top, sprinkle smoked or sweet paprika, and scatter chopped fresh parsley for color and freshness.
Serve with pita, veggies, or use as a sandwich spread. Leftovers keep covered in the fridge for up to 4 days, the flavors actually get better after a few hours.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.