By Becky Hardin
Updated Apr 3, 2025
Homemade Hummus is so creamy, so flavorful, and so healthy! This is a delicious dip you can get away with eating every single day. Learn how to make hummus with the BEST hummus recipe ever. It’s so easy and it tastes good with just about everything!
5-Star Review
Super recipe! I also LOVE hummus and this is now my favorite recipe. Thank you for sharing it with us and I will be back regularly to try more recipes and enjoy your site! – Sage
Homemade Hummus
Homemade Hummus is easy to make, and it’s a great thing to keep stocked in the refrigerator. Creamy, simple, and full of flavor, it’s one of my favorite snacks. I could eat hummus forever, so luckily it’s healthy and delicious too.
With just a handful of ingredients—chickpeas, salt, olive oil, lemon juice, tahini, garlic, and a few other things for extra flavor—it comes together quickly. This is my base hummus recipe, but I like adding in peppers, pine nuts, sun-dried tomatoes, or whatever my heart desires from time to time!
Ingredients1x2x3x
- ▢ 3 15 ounce cans chickpeas drained
- ▢ 2 teaspoons baking soda
- ▢ 3-4 cloves garlic unpeeled
- ▢ 1 teaspoon flaked sea salt or kosher salt
- ▢ 4-6 tablespoons freshly squeezed lemon juice
- ▢ 2/3 cup tahini
- ▢ ¼-½ teaspoon ground cumin
- ▢ 1/8 teaspoon crushed red pepper red pepper flakes
- ▢ good olive oil
- ▢ toasted pine nuts optional
- ▢ chopped parsley optional
- ▢ smoked or sweet paprika optional
- ▢ serve with pita chips and crudités
Video
Instructions
- Place the drained chickpeas in a large pot, cover with cold water by at least 2 inches, and add 2 teaspoons of baking soda, and stir well. Bring to a boil over high heat, and skim off any scum that rises to the surface. Cover the pot and set heat to low. Simmer 30 minutes or until the chickpeas begin to fall apart and are a little mushy. Stir and skim off any chickpea skins floating on top of the water. Repeat this stir/skim step at least four times until most of the skins have been removed. Discard the skins. 3 15-ounce cans chickpeas, drained, 2 teaspoons baking soda
- While the chickpeas simmer, place the garlic cloves, salt, and lemon juice in a food processor and process until almost puréed. Transfer the mixture to a small mixing bowl for 10 minutes to allow the garlic to mellow. After 10 minutes, firmly press the mixture, with a rubber spatula, through a fine-mesh sieve over a small bowl to release as much liquid as possible. Pour the liquid back into the food processor bowl and discard the solids. 3-4 cloves garlic unpeeled, 1 teaspoon flaked sea salt or kosher salt, 4-6 tablespoons freshly squeezed lemon juice
- Add the tahini, cumin, and red pepper flakes. Pulse 5 times to combine. With the motor running, add ¼ cup ice water, by the tablespoon, and process until smooth. (Note: The mixture may seize up at first, but keep adding water and processing; all will be fine.) Process the tahini mixture (adding extra ice water if needed) until it is smooth, pale, and thick (but not too thick). 2/3 cup Tahini, ¼-½ teaspoon ground cumin, 1/8 teaspoon crushed red pepper flakes
- Add the cooked, drained chickpeas and process until ultra smooth and creamy. (If desired, add more ice water, by the tablespoon.) NOW…purée it even more until it is creamier, smoother, lighter and fluffy(ish).
- Season to taste, if needed, with salt, lemon juice and cumin.
- Transfer hummus to a shallow serving dish and drizzle with good-quality olive oil. Garnish with toasted pine nuts, paprika, finely chopped fresh parsley, and whole chickpeas (if desired).
- Serve with pita chips, tortilla chips, crudités and/or your favorite crackers.
- Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Homemade Hummus Step By Step
Prepare the Chickpeas : Place 3 15 oz cans of drained chickpeas in a large pot, fill with cold water so the chickpeas are covered by at least 2 inches, add 2 teaspoons of baking soda, and stir well. Bring to a boil over high heat, and skim off any scum that rises to the surface. Cover the pot and set the heat to low, and simmer 30 minutes or until the chickpeas begin to fall apart and are a little mushy. Stir and skim off any skins floating on top. Repeat this stir/skim step at least four times until most of the skins have been removed. Discard the skins.
Combine the garlic and lemon juice : While the chickpeas simmer, place 4 cloves garlic, 1 teaspoon flaked sea salt, and 4-6 tablespoons lemon juice in a food processor and process until almost puréed. Transfer the mixture to a small mixing bowl to allow the garlic to mellow. After 10 minutes, press the mixture using a rubber spatula through a fine-mesh sieve over a small bowl to release as much liquid as possible. Pour the liquid back into the food processor bowl and discard the solids.
Add the tahini and seasonings : Add the 2/3 cup of tahini, 1/4-1/2 teaspoon of cumin, and red pepper flakes. Pulse 5 times to combine. While the motor runs, add ¼ cup ice water, by the tablespoon, and process until smooth. (Note: The mixture may seize up at first, but keep adding water and processing.) Process until it is smooth, pale, and thick (but not too thick).
Add in the chickpeas : Add the cooked, drained chickpeas and process until ultra smooth and creamy. If desired, add more ice water by the tablespoon. Purée it even more until it is creamier, smoother, lighter, and fluffy(ish). Season to taste, if needed, with salt, lemon juice, and cumin.
Transfer the hummus: Transfer hummus to a shallow serving dish and drizzle with good-quality olive oil.
Garnish: Garnish with toasted pine nuts, paprika, finely chopped fresh parsley, and whole chickpeas (if desired). Serve with pita chips, tortilla chips, crudités and/or your favorite crackers. Enjoy!
How to Store
Homemade hummus will generally keep for 1 week when stored in an airtight container in the refrigerator.
To freeze: Store hummus in a freezer-safe container for up to 6 months. When ready to use, let it thaw in the refrigerator a day before use. I recommend freezing hummus in individual servings rather than one big tub. That makes it easier to grab what you need instead of thawing the whole thing every time.
Serving Suggestions
This homemade hummus recipe goes with EVERYTHING. It’s almost surprising how versatile this dip is! My go-to options when serving hummus as a snack are crackers, this awesome homemade naan bread , pita chips, or crunchy wonton chips . You can also serve hummus with pretzels, raw vegetables, or slather it on sandwiches and bagels. They’re really just a vehicle for the amazing taste of the hummus, so it all tastes good!
More Dip Recipes To try!
Pumpkin Hummus
Food Processor Guacamole Recipe (EASY Guacamole)
Healthy Queso
Veggie Dip
Homemade Hummus
Ingredients
- 3 15 ounce cans chickpeas drained
- 2 teaspoons baking soda
- 3-4 cloves garlic unpeeled
- 1 teaspoon flaked sea salt or kosher salt
- 4-6 tablespoons freshly squeezed lemon juice
- 2/3 cup tahini
- ¼-½ teaspoon ground cumin
- 1/8 teaspoon crushed red pepper red pepper flakes
- good olive oil
- toasted pine nuts optional
- chopped parsley optional
- smoked or sweet paprika optional
- serve with pita chips and crudités
Instructions
- Place the drained chickpeas in a large pot, cover with cold water by at least 2 inches, and add 2 teaspoons of baking soda, and stir well. Bring to a boil over high heat, and skim off any scum that rises to the surface. Cover the pot and set heat to low. Simmer 30 minutes or until the chickpeas begin to fall apart and are a little mushy. Stir and skim off any chickpea skins floating on top of the water. Repeat this stir/skim step at least four times until most of the skins have been removed. Discard the skins. 3 15-ounce cans chickpeas, drained, 2 teaspoons baking soda
- While the chickpeas simmer, place the garlic cloves, salt, and lemon juice in a food processor and process until almost puréed. Transfer the mixture to a small mixing bowl for 10 minutes to allow the garlic to mellow. After 10 minutes, firmly press the mixture, with a rubber spatula, through a fine-mesh sieve over a small bowl to release as much liquid as possible. Pour the liquid back into the food processor bowl and discard the solids. 3-4 cloves garlic unpeeled, 1 teaspoon flaked sea salt or kosher salt, 4-6 tablespoons freshly squeezed lemon juice
- Add the tahini, cumin, and red pepper flakes. Pulse 5 times to combine. With the motor running, add ¼ cup ice water, by the tablespoon, and process until smooth. (Note: The mixture may seize up at first, but keep adding water and processing; all will be fine.) Process the tahini mixture (adding extra ice water if needed) until it is smooth, pale, and thick (but not too thick). 2/3 cup Tahini, ¼-½ teaspoon ground cumin, 1/8 teaspoon crushed red pepper flakes
- Add the cooked, drained chickpeas and process until ultra smooth and creamy. (If desired, add more ice water, by the tablespoon.) NOW…purée it even more until it is creamier, smoother, lighter and fluffy(ish).
- Season to taste, if needed, with salt, lemon juice and cumin.
- Transfer hummus to a shallow serving dish and drizzle with good-quality olive oil. Garnish with toasted pine nuts, paprika, finely chopped fresh parsley, and whole chickpeas (if desired).
- Serve with pita chips, tortilla chips, crudités and/or your favorite crackers.
- Enjoy!
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
