Classic Hummus Recipe: Smooth, Creamy, and Easy to Make
If you’ve ever wanted to make hummus at home that’s just as creamy and flavorful as the kind you find in Middle Eastern restaurants, this classic hummus recipe is for you. Made with simple, wholesome ingredients and no unnecessary extras, it’s a staple you’ll want to keep on repeat in your kitchen.
Homemade hummus is surprisingly easy to prepare, and it only takes a few pantry ingredients: chickpeas, tahini, garlic, lemon juice, olive oil, and a touch of cumin and salt. The result is a smooth, rich dip that works beautifully as an appetizer, spread, or side dish.
Why This Classic Hummus Recipe Works
There are plenty of hummus variations out there, but the beauty of a classic hummus recipe lies in its simplicity. The earthy flavor of chickpeas blends perfectly with the nutty tahini and bright lemon juice, while garlic and cumin add depth. Soaking and cooking your own chickpeas makes a noticeable difference in both flavor and texture, but canned chickpeas can also be used in a pinch. Just be sure to rinse them well and consider peeling them for a silkier result.
How to Serve Your Hummus
This classic hummus recipe pairs well with fresh vegetables, pita bread, or even as a sandwich spread. For a simple presentation, drizzle a little olive oil on top and sprinkle with paprika or chopped parsley. You can also serve it alongside olives or pickles for a more vibrant mezze-style platter.
Stored in an airtight container in the fridge, it will stay fresh for up to five days. The flavors actually deepen after a day, making it a great make-ahead option for gatherings or meal prep.
Whether you’re a longtime hummus lover or trying it for the first time, this classic version captures the best of the original: smooth, satisfying, and full of flavor. Once you try it homemade, it’s hard to go back to store-bought.
For more information on the health benefits of chickpeas, check out this article: Health Benefits of Chickpeas.
If you’re looking for something a little different, you might enjoy my red lentil hummus — it’s a unique twist on the classic that’s just as creamy and packed with flavor.
Classic Chickpea Hummus
Equipment
- Blender
Ingredients
- 1/2 cup uncooked chickpeas If using canned chickpeas, use about 3/4 of a 400g can of chickpeas
- 1 tsp baking soda for soaking raw chickpeas
- 1/2 tsp salt
- 1 tsp ground cumin
- 1 small garlic clove minced
- 1 tbsp olive oil extra virgin
- 2 tbsp tahini heaping tablespoons
- 3 tbsp lemon juice
- 2 tbsp iced water or more if the hummus is too thick
Video
Instructions
Step 1: Prepare the chickpeas
- If using raw chickpeas, soak them in plenty of water with 1 tsp baking soda for 8–12 hours or overnight. Rinse well, then cook in unsalted water until soft, about 1–1.5 hours. Drain and let cool completely. If using canned chickpeas, rinse and drain them thoroughly.
Step 2: Mix ingredients
- Transfer the chickpeas to a blender. Add salt, cumin, garlic, olive oil, tahini, lemon juice, and iced water.
Step 3: Blend
- Blend until smooth. Scrape down the sides as needed and adjust the texture with more iced water if the hummus is too thick.
Step 4: Serve
- Transfer to a bowl, drizzle with olive oil, and sprinkle with paprika, chopped parsley, or your favorite toppings. Serve with fresh vegetables, pita bread, or use as a spread.
Notes
Iced water is key to getting that silky-smooth texture in your hummus. It helps emulsify the olive oil and tahini, keeping the hummus cool and ensuring it blends smoothly without separating. The cold temperature also helps create a lighter, fluffier consistency by preventing the hummus from becoming too thick or warm as it blends.