How to Make Hummus

4.95 from 18 votes
↓ Jump to Recipe 12

This post may contain affiliate links | disclosure policy

Learn how to make homemade hummus that yields authentic Mediterranean flavors. This step-by-step recipe guide will create a smooth, light, and creamy dip. A tasty appetizer served alongside pita bread or vegetables.

How to Make Hummus

Great tasting authentic hummus can be made right at home in minutes, so let’s skip the bland store-bought versions! This spread is an extremely popular dip found on the menu of most Mediterranean and Middle Eastern restaurants.

Chickpeas, also known as garbanzo beans are the star of the dish. They’re a healthy legume packed with nutrients like fiber and carbohydrates. They also happen to be a great vegetarian and vegan protein-source. Other key ingredients include roasted sesame seeds called tahini, lemon juice, garlic, and good quality olive oil.

There are a few critical steps to follow for exceptional results every time. To give the dip a nice texture and balanced flavor, whipping the chickpea liquid adds air to the mixture, and briefly roasting whole cloves of garlic takes out the raw bite.

How to make hummus

By following these steps, you’ll have incredibly creamy and smooth hummus. Either a food processor or blender can be used. Once you master the technique, variations can be easily made with this classic hummus recipe.

Roast the garlic

Garlic cloves roasting on a cast iron skillet

Raw garlic has a characteristic astringent bite and bitter flavor, that can leave undesirable flavors on the palate. Roasting the garlic in a skillet mellows out the sulfurous compounds that give “garlic breath” and adds a sweet and savory note.

This process can be done in under 10 minutes on the stovetop. Roast the garlic in their skin until the outsides become lightly browned and cloves become tender. I often do this step for pesto sauce too.

Remove the skin

Chickpeas in a sieve with their skins falling off

If you pick up one single cooked chickpea, and lightly pinch it between your fingers, you’ll notice a thin opaque skin easily slip off. By removing this extra layer, the hummus will have a silkier texture. It takes an extra few minutes and is an optional step.

Place the unpeeled chickpeas in a bowl, and have another bowl or sieve ready for the stripped legumes. I’ve found that using a high powered blender will give a comparable smooth texture while leaving the skin on.

Whip the chickpea liquid

Chickpea liquid in a food processor

Shake the can of chickpeas a few times to mix the settled starches. The liquid consistency will feel slightly thick and a little slimy. This liquid is often used to make Aquafaba, a vegan egg substitute.

Reserve ¼ cup of the liquid and add to a food processor or blender.  Whip until frothy and white in color. The agitation will cause the starches to suspend in a foam, adding air, volume, and creaminess to the hummus.

Add ingredients

Ingredients for how to make hummus in a food processor

Now it’s time to add the lemon juice, tahini, and process until frothy. The seasonings like salt, roasted garlic are added right after, along with the chickpeas and extra-virgin olive oil. The ingredients are processed for 1 minute.

Process until smooth

Smooth homemade hummus in a food processor

When the chickpeas are completely broken down into a puree after 2 additional minutes of processing, a super smooth and light hummus is ready for dipping! I always drizzle olive oil on top and sprinkle with a little paprika for color.

What to serve with hummus

Bowl of hummus next to pita chips and vegetables for dipping

More Condiment recipes

How to choose the right chickpeas

When shopping for chickpeas, I recommend using canned chickpeas (also labeled as garbanzo beans). They’re fully cooked and contain a starchy liquid that will help improve the mouthfeel of the hummus. Dried chickpeas can be used by cooking the beans until tender. However, they will not yield the same liquid needed to add creaminess.

How To Make Hummus

Learn how to make homemade hummus that yields authentic Mediterranean flavors. This step-by-step recipe guide will create a smooth, light, and creamy dip. A tasty appetizer served alongside pita bread or vegetables.
4.95 from 18 votes
Prep Time12 minutes
Cook Time8 minutes
Total Time20 minutes
Servings 8 servings
Course Condiment, Snack
Cuisine Middle Eastern


  • 2 garlic cloves, unpeeled
  • 2 cups canned chickpeas
  • ¼ cup lemon juice
  • cup tahini
  • ½ teaspoon kosher salt
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • paprika, for garnish


  • Pan Roast the Garlic - Heat a small skillet over medium heat. Toast garlic until the outsides are browned, shaking the pan occasionally, about 8 minutes. Peel garlic and set aside.
  • Prepare the Chickpeas - Drain the chickpeas, reserving ¼ cup of the liquid. Rinse the chickpeas under cool water. Use fingertips to remove the outer skin and discard. Set aside. Alternatively, the chickpea skins can be kept on. However, the hummus may not be as smooth.
  • Whip the Chickpea Liquid - In a food processor or blender, add ¼ cup of the reserved chickpea liquid, lemon juice, and tahini. Process on high speed until frothy, about 1 minute.
  • Puree the Ingredients - Add chickpeas, garlic cloves, salt, and olive oil. Process at high speed for 1 minute. Scrape down the sides. Process on high speed until smooth, about 2 minutes. Taste and season with salt and pepper as desired.
  • To Serve - Transfer the hummus to a serving bowl. Drizzle some olive oil on top and sprinkle with paprika.

Recipe Video

YouTube video


  • Recipe Yield: About 2 cups
  • Serving Size: ¼ cup
  • Storing: Refrigerate in an airtight container for up to 7 days.

Nutrition Facts

Serves: 8 servings
Calories 173kcal (9%)Carbohydrates 12g (4%)Protein 4g (8%)Fat 13g (20%)Saturated Fat 2g (10%)Polyunsaturated Fat 1gMonounsaturated Fat 6gSodium 198mg (8%)Potassium 83mg (2%)Fiber 3g (12%)Sugar 0.2gVitamin A 10IUVitamin C 6.6mg (8%)Calcium 30mg (3%)Iron 0.9mg (5%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

Tried this recipe?

Tag me on Instagram. I'd love to see how it turns out!

Tag @jessica_gavin

Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

Quick & Easy Meals in Under 30 Minutes!
Get 25 simple meals your whole family will love.
Jessica Gavin standing in the kitchen

You May Also Like

Reader Interactions

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

12 Comments Leave a comment or review

  1. Ellie says

    This was the best hummus recipe I have ever tried – and I’ve tried a lot and always been disappointed. This is perfect and thanks for providing the times for how long to process. I think I have been under grinding and not using enough lemon juice. Great job 🙂

  2. z fellini says

    I used raw pre-peeled garlic, which gave my delicious hummus a little extra bite. Also added some parsley for some color. First time peeling skins off the garbanzos. Once I started with one, I couldn’t stop! It’s oddly satisfying, LOL. It really does make a difference in the consistency but I like it both ways. Great recipe to replace one I used to use from a long lost cookbook. thanks!

    • Jessica Gavin says

      Thanks for making the recipe! I like your additions of the raw garlic for pungency and parsley for color.

  3. Katie Kruse says

    Hi Jessica,

    Once again you nailed it! This hummus was so tasty. I made it in my Vitamix and your directions were really helpful. I didn’t have the patience to take the skin off the garbanzo beans and as you pointed out, a powerful blender was able to overcome the skins. I added a little more lemon juice because my Lebanese in-laws want everything extra lemony. The salt was perfect! I will never buy hummus again!

  4. Judy says

    Hi Jessica,

    I never liked hummus until I made my own. Homemade is so yummy and I love roasted garlic. Another Jessica recipe that is going to be my go to I can tell.

    I was relaxing this morning with your cookbook. I want it on my counter and reachable at all times so I’m going to get a see through bookcover so that beautiful cookbook cover is always on display.

    Xo. Judy

    • Jessica Gavin says

      Homemade hummus is so good, and you can play around with the flavors! Aww, that would be so neat Judy! There is also a digital version if you want to pull it up on your computer or tablet and not get the book dirty 🙂 If you ever have a chance, would you be open to leaving a cookbook review on amazon? XOXO

  5. Chelsea says

    If I’m using dried chickpeas, how can I create a liquid that closely resembles what you would find in the can?

    • Jessica Gavin says

      Hi Chelsea- Great question! The starchy chickpea liquid comes from the starches slowing migrating and settling into the liquid over time. I think it would be really difficult to recreate it with dried chickpeas in a short period of time. I wonder if some of the liquid you use to soak the dried chickpeas could work, however not as much starch will be present. You can also try storing the cooked chickpeas in water, refrigerated until the liquid becomes opaque. If you don’t have the chickpea liquid, no worries, it will still taste yummy! Just maybe adjust the consistency as needed with a little bit of water and process a little longer so it’s smooth and airy.