The best homemade hummus is creamy, flavorful, and surprisingly easy to make. This traditional Middle Eastern recipe blends chickpeas, tahini, lemon juice, and garlic into a rich, satisfying dip you’ll want to make again and again.
What Makes This Recipe Special
This hummus is made traditionally: with dried chickpeas, raw tahini, and fresh garlic. The result is incredibly creamy and mild in flavor, perfect for dipping with warm pita or fresh veggies. While it takes longer than the quick versions, the smooth texture and authentic flavor are worth it.
Ingredients
- 250 g dried chickpeas (or ~500 g cooked)
- 8 g baking soda
- 2 garlic cloves
- 80 ml lemon juice
- 250 g raw tahini*
- 1 tsp salt
- 100 ml extra virgin olive oil
For garnish:
- Fresh cilantro leaves
- Chili powder or paprika
What makes the best homemade hummus? It’s the smooth texture, balanced flavor, and use of traditional ingredients.
More About the Ingredients
- Dried chickpeas: Soaking and cooking them from scratch gives them a much creamier texture than canned ones. If you’re short on time, you can use pre-cooked ones.
- Raw tahini: This gives a delicate flavor. If you can’t find it, tahini made from toasted sesame seeds works too—it will add a slightly more bitter, robust flavor.
- Lemon juice: Adds brightness and balances the rich tahini.
- Olive oil: Finish your hummus with a generous drizzle for richness and a beautiful presentation.
Instructions for the Best Homemade Hummus
- Soak the chickpeas:
Soak the dried chickpeas in plenty of cold water with 1 tsp of baking soda for at least 6 hours or overnight. - Cook the chickpeas:
Drain and rinse. Cook the chickpeas in fresh water with the remaining baking soda until very tender. Reserve some of the cooking water before draining. - Blend the hummus:
Combine chickpeas, garlic, lemon juice, tahini, and salt in a food processor. Blend for about 5 minutes until completely smooth.
Add some reserved cooking water until you reach your desired consistency. - Serve and garnish:
Spoon into a bowl, drizzle with olive oil, and top with cilantro and a chili powder or paprika sprinkle.
Tips & Variations
- For a quick version, use canned chickpeas (rinse well!).
- No tahini? Blend toasted sesame seeds with a bit of oil to make your own.
- Delicious with flatbread, veggie sticks, or added to a plant-based bowl.
If you’re looking for the best homemade hummus, this recipe gives you restaurant-quality results with just a few basic ingredients.
Other vegan dishes
- Vegan Sichuan-Style Eggplant – For a spicy, umami-rich side
- Vegan Fried Rice with Cashews and Tofu – A high-protein rice dish with texture and flavor
- Spicy Vegan Rojak Salad – Fresh, tangy, and crunchy
- Easy Zucchini and Tofu Burgers – Ideal for meal prep and plant-based eating
Authentic Creamy Hummus – Traditional Middle Eastern Recipe
Equipment
- foodprocessor
Ingredients
- 250 g dried chickpeas (or ~500 g cooked)
- 8 g baking soda
- 2 garlic cloves
- 80 ml lemon juice
- 250 g raw tahini
- 1 tsp salt
- 100 ml extra virgin olive oil
For garnish:
- Fresh cilantro leaves
- Chili powder or paprika
Instructions
- Soak the chickpeas:Soak the dried chickpeas in plenty of cold water with 1 tsp of baking soda for at least 6 hours or overnight.
- Cook the chickpeas:Drain and rinse. Cook the chickpeas in fresh water with the remaining baking soda until very tender. Reserve some of the cooking water before draining.
- Blend the hummus:Combine chickpeas, garlic, lemon juice, tahini, and salt in a food processor. Blend for about 5 minutes until completely smooth.Add some reserved cooking water until you reach your desired consistency.
- Serve and garnish:Spoon into a bowl, drizzle with olive oil, and top with cilantro and a chili powder or paprika sprinkle.