My Favorite Homemade Hummus

I know you might wonder why you should bother making hummus at home, when there are a million different kinds you can buy at the grocery store. This homemade hummus is so smooth and creamy and you can adjust the seasoning to your liking or add any flavors you want to it. I love it and I think it is well worth the effort to make.

This recipe starts with dried chickpeas and you need to soak them overnight before making the hummus so plan ahead. In order to get really smooth hummus, you have to remove the outer skins from the chickpeas, which is about as much fun as it sounds like… However, this recipe uses a neat trick to get the skins off that is very little work and makes the whole thing doable.

The soaked chickpeas are cooked briefly while stirring with a little baking soda, and this helps the skins soften and release from the chickpea. Then they are boiled for about 20-40 minutes and most of the skins float off to the surface and can be skimmed off. Then when you drain and puree the remaining chickpeas you get a super smooth hummus. You don’t need every single skin to be off, just a decent amount of them.

I love this recipe with just the chickpeas, tahini, lemon, garlic and good olive oil, but you can add any other flavorings as well. Some great ones would be caramelized onions, roasted red peppers, everything bagel seasoning, extra garlic, smoked paprika and on and on.

My Favorite Homemade Hummus

creamy homemade hummus with garlic and lemon
Prep Time 1 day 5 minutes
Cook Time 40 minutes
Total Time 1 day 45 minutes
Course Appetizer, Lunch
Servings 12 servings


  • 1 1/4 cups dried chickpeas soaked overnight
  • 1 tsp baking soda
  • 6 1/2 cups water
  • 1 cup tahini or more to taste
  • 1/4 cup fresh lemon juice
  • 4 garlic cloves minced
  • 6 tbsp ice water give or take
  • salt and olive oil to taste


  • Soak the chickpeas overnight in plenty of water. Drain well.
  • In a large sauce pan over high heat, add the chickpeas and baking soda. Cook for 3 minutes, stirring constantly.
  • Add the water and bring to a boil. Cook, skimming off any skins and foam that form on the top, for about 20-40 minutes. When they are ready they should break apart easily.
  • Drain the chickpeas. Place in a food processor and pulse until you get a thick paste. With the machine running, add the tahini, lemon juice, garlic and 1 1/2 tsp salt. Slowly drizzle in the ice water until it all comes together and puree until very smooth. Add more water if it is too thick.
  • Place in bowl and cover with a thin layer of good olive oil. Store in the fridge. It will keep well in the fridge for 3-4 days if covered in oil. You can also freeze it and then just defrost when ready to eat. I like to freeze in small containers and take out just what I need.
Keyword Lunch, Side Dish, Snack

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