Easy Hummus Recipe (So Creamy & Smooth!)

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This easy hummus recipe is fluffy, creamy, and smooth and tastes so much better than store-bought. It takes just 10 minutes to make, and there’s no need to peel your chickpeas.

Hummus in bowl with drizzle of olive oil and pita on side

Store-bought hummus never tastes as good as the hummus you get at Middle Eastern restaurants and that’s why I like to make my own. I want a hummus that is good for you (with no weird fillers), light, fluffy, and extra creamy smooth that’s fast and simple to make with just a can of chickpeas from the cupboard.

In This Post

After trying several methods and testing various brands of chickpeas, I discovered the key to smooth hummus is simple: Blend, blend, blend! The best hummus needs ample time to whip and aerate in the food processor or a high-powered blender to come out light and airy, creamy, and dreamy.

Why You’ll Love This Recipe

In this hummus recipe, as long as you blend the beans long enough, there’s no need to cook your chickpeas or go to the trouble of peeling their skins to achieve a smooth and creamy hummus.
Homemade hummus takes just 7 ingredients, but you can add extra flavorings to make it your own.
It can be enjoyed as a high-protein appetizer, snack, or filling for a healthy wrap or sandwich.

Garbanzo beans in strainer with hummus ingredients on counter

What’s in Hummus

Canned chickpeas—I like Goya brand chickpeas (also known as garbanzo beans) because the beans are softer than other brands and have mostly shed their skin.
Garlic—Just one clove of garlic provides ample garlic power.
Tahini—Tahini sesame seed pastes are not all created equal. They should taste earthy, buttery, and smooth and stir easily. Steer clear of those that show separated oil from the nut butter. I like Soom Premium Tahini and Beirut Tahini Sesame Paste brands for their fresh taste best.
Kosher salt—Kosher salt enhances hummus’ other flavors.
Cayenne pepper—Just a few pinches adds a welcome heat.
Fresh-squeezed lemon juice—The acidity of lemon juice balances the rich, deep flavors of tahini and the blended chickpeas.
Extra virgin olive oil—Olive oil delivers smooth, unctuous richness.
Cold water—Just 2-3 tablespoons of cold water is the key to a fluffy, smooth hummus.

The full recipe, with amounts, can be found in the recipe card below.

Heidi’s Tip : If you want to take the extra step, try cooking your chickpeas from dried beans instead of using canned. Follow my cannellini beans recipe, subbing chickpeas for the cannellini beans, and add ½ teaspoon baking soda to the broth. Cook until extra soft and somewhat mushy. Pick out any skins and discard.

Ingredient Swaps and Substitutions

Make a white bean hummus with cannellini beans.
Add sumac, ground cumin, za’atar, or smoked paprika in place of the cayenne pepper.
No tahini? No problem. Add 2 tablespoons more olive oil to achieve that creamy texture.
Add 2-3 roasted garlic cloves instead of fresh for a mellow garlic flavor.
After blending the chickpeas and tahini but before adding the oil and water, blend in 1-2 strips of roasted red bell pepper for a roasted red bell pepper hummus.
Top with toasted sesame seeds or pine nuts or add a sweet drizzle of pomegranate molasses, fresh chopped mint, or cilantro.

How to Make Hummus from Scratch

Pull out your food processor or high-speed blender. A high-powered blend is the key to a smooth and creamy hummus.
Add the drained chickpeas, roughly chopped garlic, tahini, lemon juice, kosher salt, and cayenne pepper to the food processor and blend well. Blend for 1-2 minutes then scrape the bowl and blend for another 1-2 minutes.

Use a silicone spatula to scrape the food processor bowl (be sure to get below the blade) then drizzle the olive oil into the hummus mixture.
Drizzle cold water into the hummus and blend for another minute or until perfectly creamy and smooth.
Taste for seasoning and adjust as needed. Drizzle with extra olive oil, a pinch of spice, chopped herbs, and serve.

Heidi’s Tip : Instead of adding cold water to make creamy hummus, add an ice cube to the food processor and blitz for 1 minute or until whipped and light.

FAQ

Can you make hummus without tahini?

Yes, you can! Blend the beans with lemon juice and water until smooth, which could take a bit longer to aerate. Add up to ¼ cup more olive oil to create that lush texture.

Are cooked chickpeas or canned chickpeas best for hummus?

Either cooked or canned chickpeas can make a delicious hummus. My philosophy is don’t let not having cooked-from-scratch beans deter you from making it!

Do you have to peel your chickpeas for creamy hummus?

I’ve made hummus with both peeled chickpeas and straight from the can and found as long as you blitz the chickpea and tahini blend so it’s finely ground, then add the oil and cold water, your hummus will come out creamy.

Storage Tips

Hummus can be stored in an airtight container and refrigerated for 5-7 days. I don’t recommend freezing hummus.

What to Serve With Hummus

Pita bread, crackers, or sliced vegetables
Greek Salad with Chicken
Tabbouleh
Easy Chicken Gryo with Tzatziki
Baba Ganoush
Hummus Veggie Wrap

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.

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