How to Make Hummus from Scratch


Having a bowl of hummus in the refrigerator is a great way to make breakfast, snack or dinner in a minute. You can eat this snackable spread with sandwiches, vegetables, pasta, or waffles. Now, you can make this best-selling item at the deli counter in your own kitchen? What is the secret to this iconic Middle Eastern dip?

You only need a few key ingredients to make hummus – chickpeas, tahini, garlic, and lemon juice. Most of them you probably have in your pantry. Other ingredients are optional since the hummus is highly customizable food; it can be adjusted to suit any taste.

A zingy taste is provided by the freshly squeezed lemon juice, while nutty flavor and rich texture come from the chickpeas (also called garbanzo beans). An earthy and slightly bitter flavor of tahini adds that “little something” to the authentic hummus dip; tahini also pairs well with all sorts of legumes.

Basic Hummus Recipe

Prep time 10 minutes
Cook time 55 minutes
Total time 1 hour 5 minutes
Servings 8


1 cup dry chickpeas, soaked overnight, drained and rinsed  
1/4 teaspoon baking soda, optional
2 cloves garlic, pressed
1/4 cup tahini
1/2 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
Sea salt and ground black pepper, to taste
1 teaspoon paprika, optional
1 tablespoon olive oil
2 tablespoons fresh parsley, chopped


In a large pot, place the chickpeas, baking soda, and enough water to cover (about 2 inches of water). Bring to a rolling boil over high heat. Boil it for 1 to 2 minutes.

(Baking soda is optional; you can add it to the water for a creamier texture. You can optionally add thyme sprigs, rosemary or bay leaf to the water.)

Now, turn the heat to a simmer and continue to cook, uncovered, for about 50 minutes or until the chickpeas are tender.

(If you have the patience and time, you can remove the skins from the chickpeas for a smooth texture). 

Then, place the chickpeas in a bowl of your food processor or high-speed blender along with the garlic, tahini, Dijon mustard, lemon juice, sea salt, black pepper, and paprika.

Add in 1 to 2 tablespoons of the cooking water and process until creamy and smooth, scraping down the sides of the bowl to blend any large chunks.

At this point, you can taste your hummus and adjust the seasonings. You can add more salt for saltiness and more spices for color and distinguished flavor.

If you tend to make a creamy dip, you can add more cooking liquid to thin it out. Transfer the hummus to a serving bowl.

Drizzle the olive oil over the top and garnish with fresh parsley leaves; place the hummus in your refrigerator until ready to serve. Serve with pita bread or vegetable stick, if desired.

This homemade hummus will keep for up to 1 week in the refrigerator.

Hummus variations:

Additional spices include sumac, oregano, basil, harissa, and smoked paprika. Try adding a bit of chili powder for warmth or a little more tahini for richness.

For a decadent vegetable hummus, add in roasted vegetables such as bell peppers, eggplant, or garlic.

For a Mediterranean flair, blend in some olives, sun-dried tomatoes, and Mediterranean herbs.

Nutrition Facts

(Amount per 46g = 1 serving)
Calories 169
Total Carbohydrates 18.6g
Protein 6.6g
Total Fat 7.4g

Chef’s note

You can use canned chickpeas if you are in a hurry, but for more authentic flavor, make your hummus from scratch.

About Author:

Dragana Dzajevic is a longtime vegan, avid animal lover, food blogger and children’s book author. She contributes to many cookbooks, diet books, and food magazines.

She specializes in writing vegan recipes and creating healthy eating recipes. In her spare time, she enjoys reading and cooking.


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