Did you try this recipe?Click here and let us know how it was! Tag @apurepalate and #apurepalate! on Instagram
Authentic Homemade Hummus Recipe
This creamy, authentic homemade hummus is healthy, protein-packed, and incredibly versatile. Use it as a dip, spread, or base for grain bowls and Mediterranean platters. It’s easy to make, better than store-bought, and keeps well in the fridge for up to 1 week.
Equipment
- Optional Large Sauté Pan
- Optional Wooden Spoon
- Optional Large Bowl
Ingredients
- 1 1/2 cups cooked chickpeas (or 1 (16-ounce) can chickpeas)
- 1/4-1/2 cup aquafaba or chickpea cooking liquid
- 1 tsp baking soda, optional, for skin removal
- 1/2 cup tahini, smooth and pourable
- 1-2 cloves garlic
- 3 tbsp fresh lemon juice
- 1/4 tsp kosher salt, plus more to taste
- 2 small ice cubes, or 1 large
- Olive oil for drizzling
- Optional Garnishes: Reserved whole chickpeas, sumac or Aleppo Pepper, chopped parsley, tahini sauce.
Instructions
- Prep the chickpeas: If using canned chickpeas, first reserve ¼ to ½ cup of the can liquid (aquafaba), then drain and rinse the chickpeas. If using freshly cooked chickpeas, reserve ¼ to ½ cup of the cooking liquid before draining.Optional: Remove the skins for extra-creamy hummus. Toss the chickpeas with 1 teaspoon of baking soda and stir well to coat evenly. Warm for 2 to 3 minutes in a skillet or microwave. Transfer to a bowl of lukewarm water and rub them between your hands to loosen the skins. Repeat 4 to 5 times, then skim off the floating skins, rinse, and drain. You do not need to remove every skin. If desired, set aside ¼ cup whole chickpeas for garnish.
- Blend the hummus base: A high-powered blender is preferred here, as its stronger blade motion and vortex action create a silkier purée than most food processors.For the smoothest texture, use warm chickpeas for the first blend. Add the chickpeas, tahini, lemon juice, garlic, salt, and ¼ cup reserved liquid to a high-powered blender or food processor. Blend until smooth and creamy, scraping down the sides as needed. Continue blending for an extra 30 to 60 seconds for the best texture.
- Add ice cubes for a whipped texture: With the motor running, add 2 to 3 ice cubes and blend until fully melted and incorporated. Adding ice helps aerate the hummus and emulsify the tahini, creating a lighter, fluffier, restaurant-style texture.
- Taste and adjust: Taste and adjust as needed. For a thinner hummus, blend in more cold water or a little more cooking liquid. If it feels too thin, blend in another spoonful of tahini. Add more salt or lemon juice to taste.
- Garnish and serve: Transfer the hummus to a serving bowl. Use the back of a spoon to create swoops so the olive oil pools. Top with reserved chickpeas, chopped parsley, sumac, Aleppo pepper, or your favorite garnishes. Serve slightly warm or at room temperature with pita, raw vegetables, or as part of a mezze platter.
Notes
- Fresh is best: Chickpeas cooked from scratch usually give you the creamiest texture and best flavor. Here’s how I cook chickpeas from scratch.
- Tahini matters: Use a smooth, pourable tahini for the silkiest hummus.
- Garlic tip: For a milder garlic flavor, soak the garlic in the lemon juice for 10 minutes before blending.
- Serving tip: This hummus is especially silky and flavorful served slightly warm or at cool room temperature.
- Garnish creatively: Try za’atar, toasted seeds, chili oil, or tapenade for a different finish.
Nutrition
Calories: 188kcalCarbohydrates: 16gProtein: 7gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 290mgPotassium: 221mgFiber: 4gSugar: 2gVitamin A: 25IUVitamin C: 4mgCalcium: 50mgIron: 2mg