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super creamy hummus recipe
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5 from 4 votes

📋How to make hummus from scratch

Learn how to make hummus from scratch with this complete guide. This Middle Eastern savory dip that needs no introduction. Homemade hummus is so fresh and flavorful, you should never be buying hummus from the market.
Prep Time5 mins
Cook Time15 mins
Course: Appetizer, Snacks
Cuisine: Mediterranean, Middle Eastern
Servings: 6 servings
Calories: 250kcal


  • 3 cups cooked chickpeas (or) 14 oz canned chickpeas
  • ¼ cup tahini
  • 3 medium sized garlic cloves
  • 2 tablespoon lemon juice fresh squeezed
  • ¾ teaspoon fine sea salt
  • 2 teaspoon ground cumin
  • 2 teaspoon smoked paprika
  • 3-5 tablespoon extra-virgin olive oil

For Garnish –

  • Extra-Virgin olive oil for drizzing
  • Smoked paprika
  • Finely chopped cilantro.


  • This post is about how to make hummus from scratch from dried chickpeas. The recipe does not include the time it takes to soak dried chickpeas which is overnight and cooking chickpeas. I prefer pressure cooker or instant pot to cook chickpeas which takes about 20-30 minutes max for chickpeas. 
    Once chickpeas are cooked, leave it in hot water for few minutes, then rub it with hands. All skins will come off and float on the top. Skim the skin and use cooked, de-skinned chickpeas in this how to make hummus recipe.
  • Puree cooked chickpeas and garlic in a blender or food processor until it’s smooth. I skipped this step in the video.
  • Add all liquids – tahini, lemon juice, ice cubes or cold water and extra virgin olive oil. Blend until everything comes together.
  • Add seasoning – salt, ground cumin, and smoked paprika. Blend.
  • Taste and season accordingly. If it needs more salt or lemon juice or ground cumin, do add as required.
  • Garnish and serve with pita bread, vegetables or even chips.



  1. For extra smooth hummus, remove skin off chickpeas. I know peeling chickpea skin off can be a daunting task. But I got a secret tip for you. Simply soak cooked chickpeas in hot water for few minutes and then gently rub in your hands. All the peel will float on top, skim and discard the skin and voila you have chickpeas without skin ready for hummus recipe.
  2. Use cold water or ice cubes – while blending the chickpeas. Smoothing out hummus on a plate or bowl so easy. Ice cubes or cold water makes hummus little fluffier and creamier. Super creamy hummus it here!
  3. Blender – Of-course you can use your food processor to make hummus. But I believe blender makes super creamy and smooth hummus.
  4. Extra Few Minutes – Give hummus few extra minutes after you see everything blend into paste. This will make it smoother and creamier.
  5. Make It Loose - Make the dip a little bit loose than you would want.  Softer dip will firm up as it cools. Making it loose won't make it super thick as it cools.
Nutrition mentioned below is per serving of hummus only. Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used. 


Calories: 250kcal | Carbohydrates: 23g | Protein: 8g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 304mg | Potassium: 370mg | Fiber: 6g | Sugar: 3g | Vitamin A: 360IU | Vitamin C: 4.1mg | Calcium: 58mg | Iron: 3.2mg