Best Hummus Recipe photo by Taste of Home
Total Time
Prep: 25 min. + chilling Cook: 20 min.
Once you learn how to make hummus from scratch, you'll never want to go back to store-bought dip!

Updated: Feb. 23, 2024

If you’re not already in love with with hummus, you will be after you learn how to this popular dip from scratch. It’s fresh, creamy and perfect for dipping with pita chips, spreading on a wrap or serving alongside vegetables.

What is hummus?

Fresh Hammus with chickpeas in a small bowlTMB Studio

This popular Middle Eastern dip is made from chickpeas and tahini. You can buy hummus at most grocery stores everywhere, but it’s easy to make it at home (and more delicious!). When you make it from scratch, you can also add your own toppings and garnishes to customize the dip just the way you like it.

And when you’re ready to compare your homemade hummus to store-bought, here are our Test Kitchen staff’s picks for the best hummus brands to check out!

Hummus Ingredients

  • Chickpeas: Also known as “garbanzo beans,” chickpeas are the base of hummus. If you’d like to use dried chickpeas instead of canned ones, follow our tips for how to cook dried beans.
  • Baking soda: Homemade hummus often calls upon baking soda to make the chickpeas easier to peel, softer and easier to digest.
  • Tahini: Never heard of tahini? It’s a toasted, creamy sesame seed butter. Some brands can be grainy, oily or bitter. Look for a high-quality source!
  • Extra virgin olive oil: Since this olive oil will not be cooked, we recommend using one of the best olive oil brands, like Filippo Berio or Partanna.
  • Sumac: While this isn’t a must-have ingredient, sumac is a delicious, traditional hummus topping. It’s a key component of za’atar, a popular Middle Eastern spice blend. If you can’t find it at your typical grocery store, buy ground sumac online or at your local specialty grocer.


Step 1: Peel and boil the chickpeas

A person removing the skins from a chickpea to make homemade hummus.TMB Studio

Place the chickpeas in a large saucepan, and add enough water to cover them by 1 inch. Gently rub the chickpeas together to loosen their skins, then pour off the water and any skins that are floating. Repeat this two to three times until no skins float to the surface.

Drain the chickpeas, and return them to the pan. Add baking soda and enough water to cover the beans by 1 inch. Bring everything to a boil, then reduce the heat. Simmer, uncovered, until the chickpeas are tender and starting to fall apart, 20 to 25 minutes.

Step 2: Blend with other ingredients

Looking into a blender filled with smooth mixtureTMB Studio

As the chickpeas cook, process the lemon juice, garlic and salt in a blender until near-paste consistency. Let the mixture stand for 10 minutes. Strain and discard the solids. Return the lemon juice mixture to the blender, then add the cumin. In a small bowl, stir together the tahini and olive oil, and set aside.

Drain the chickpeas, and add them to the blender. Add the cold water to the blender, and process mixture until completely smooth. With the blender running, slowly add the tahini mixture, stopping to scrape down the sides as needed. Finally, add more salt and cumin to taste.

Editor’s Tip: If you want to make your hummus a thinner consistency, blend in some aquafaba (the leftover liquid from the can of chickpeas) or more ice-cold water until you reach your desired consistency.

Step 3: Chill and serve

Fresh Hummus in a small bowl other other foodsTMB Studio

Transfer the hummus to a serving bowl. Cover the hummus, and refrigerate for at least 30 minutes. If desired, top hummus with olive oil, sumac, za’atar and roasted chickpeas. Serve.

Hummus Variations

Fresh Hummus served with dryfruits toppings in a small bowlTMB Studio

  • Garnish with toppings: There are a lot of ways to spice up your homemade hummus, and garnishing it with different hearty toppings has to be the easiest way. A vibrant green, herbaceous chimichurri sauce drizzled over the top will add freshness. For more of a Mediterranean-inspired finish, top the hummus with sliced pitted olives, feta cheese and sun-dried tomatoes.
  • Swap out the chickpeas: Some hummus recipes swap the chickpeas for a different base ingredient, such as edamame or cannellini beans. Others use another supporting ingredient with the chickpeas, like in our creamy pumpkin hummus recipe.
  • Turn it pink: Our roasted beetroot and garlic hummus uses beet’s natural hue to turn the hummus a bright pink. The beets also add a lovely earthy flavor!

How to Store Hummus

Store hummus in an airtight container in the fridge for up to one week.

Can I make hummus ahead of time?

Yes! Homemade hummus actually tastes best when the flavors have had a chance to blend and the mixture has firmed up a bit. Ideally, let it chill for a few hours (or at least 30 minutes) before serving.

Can you freeze hummus?

Yes, you can freeze hummus in an airtight container for up to three months. Simply pour a thin layer of olive oil on top before freezing. Let it thaw in the refrigerator for a day, then mix thoroughly before serving.

Hummus Tips

Hummus and other food served together in a large plateTMB Studio

What do I serve with hummus?

The most popular way to serve hummus is as a dip with pita bread wedges or assorted raw vegetables. (Here’s how to make pita bread from scratch!) But you can also spread it on wraps or serve it alongside falafel. For a healthy and easy weeknight meal, try making a Mediterranean hummus bowl.

Do I need to peel chickpeas for hummus?

Although we recommend peeling the chickpeas, you don’t have to. But keep in mind that removing the skins—as well as cooking the chickpeas in a little baking soda—softens them up so they’re easier to puree, resulting in a smooth, creamy texture.

What can I substitute for tahini in hummus?

If you don’t have tahini, you can use a different type of smooth nut butter instead, such as peanut butter or cashew butter. Since tahini is sesame seed butter, you can also throw some whole sesame seeds into the blender—but keep in mind that this will affect the texture of your hummus.

Watch how to Make Best Hummus

Best Hummus

Prep Time 25 min
Cook Time 20 min
Yield 1-1/2 cups


  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1/2 teaspoon baking soda
  • 1/4 cup fresh lemon juice
  • 1 tablespoon minced garlic
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 cup tahini
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup cold water
  • Optional: Olive oil, roasted garbanzo beans, toasted sesame seeds, ground sumac


  1. Place garbanzo beans in a large saucepan; add water to cover by 1 in. Gently rub beans together to loosen outer skin. Pour off water and any skins that are floating. Repeat 2-3 times until no skins float to the surface; drain. Return to saucepan; add baking soda and enough water to cover by 1 in. Bring to a boil; reduce heat. Simmer, uncovered, until beans are very tender and just starting to fall apart, 20-25 minutes.
  2. Meanwhile, in a blender, process lemon juice, garlic and salt until almost a paste. Let stand 10 minutes; strain, discarding solids. Return to blender; add cumin. In a small bowl, stir together tahini and olive oil.
  3. Drain beans and add to blender; add cold water. Loosely cover and process until completely smooth. With blender running, slowly add tahini mixture, scraping sides as needed. Adjust seasoning with additional salt and cumin if desired.
  4. Transfer mixture to a serving bowl; cover and refrigerate at least 30 minutes. If desired, top with additional olive oil and optional toppings.

Nutrition Facts

1/4 cup: 250 calories, 19g fat (3g saturated fat), 0 cholesterol, 361mg sodium, 15g carbohydrate (2g sugars, 5g fiber), 7g protein.

Hummus is my go-to appetizer when I need something quick, easy and impressive. Over the years I've picked up a number of tricks that make this the best hummus recipe you'll ever have. —James Schend, Dairy Freed