A simple and creamy hummus recipe that makes The perfect snack or add-on to any dish

Overhead image of lemon garlic hummus, sprinkled with paprika, drizzled with olive oil and garnished with the lemon wedges thinly sliced

Hummus has become a favorite amongst many. It's a great quick and filling snack, sometimes it's even our lunch! Did you know hummus and pita chips are a complete source of protein?! Good for us and delicious!

I've been making hummus since I went vegetarian back in 2002, and I think I've finally learned to make a good creamy hummus that's simple. Just follow a few tricks to get that perfect creaminess we all love.

Ingredients

Chickpea
Tahini
Lemon juice
Garlic
Cumin
Water

Overhead image of garlic resting in lemon juice in a food processor for a more mild garlic bite in the finished hummus — chopped garlic marinating in lemon juice

Overhead image of boiling chickpeas with baking soda for a creamier hummus — boiling canned chickpeas with baking soda

Tips for Making Good Hummus

Boil the chickpeas in baking soda. Even if you are using canned chickpeas (which is what we commonly use), they need to be boiled for 10 - 15 minutes to soften up more. Mushy beans makes for a creamier finish, and the baking soda helps with the pH levels in the water which help soften the chickpeas.
Fresh lemon juice, always. You all should know by now, we are all about that fresh lime and lemon juice. The bottled stuff just never tastes right.
Get a good tahini. We had no idea how different tahini can be. Find a good brand like Soom or check out your local middle-eastern shop.
Use ice-cold water. This emulsifies the ingredients and gives it that delicious creamy texture.
Rest garlic with lemon juice first. This helps cut down on that sharp garlic taste.

Overhead image of hummus ingredients in a food processer

Overhead image of hummus in food processor

How to Make Hummus Using Dried Chickpea Beans

Soak the beans in water over night in a container with a lid. Use enough water to cover the beans and have a few inches more of water.
The next morning, drain the beans and rinse them.
Put them to boil in a pot with water and baking soda.
Let them simmer for 15 - 20 minutes.
Once they are tender, rinse them with cold water and add them to the food processor with the rest of the ingredients.

How Much Protein and Fiber is in Hummus?

Hummus is made primarily from chickpeas (garbanzo beans), which contributes to its protein and fiber content.

1 cup of hummus has about 10 - 15 grams of fiber and 12 - 19 grams of protein (Sourced from the USDA)

How Long is Homemade Hummus Good For?

Typically we eat this in one to two days, but if you manage to keep it around longer, about 4- 6 days in the refrigerator will be fine. Make sure it's in an airtight container, and when serving, always use a clean utensil to avoid introducing bacteria. Always use your senses to detect spoiled food, look for signs of mold and sour smells.

Hummus Variations

You can't really go wrong when it comes to adding more flavors to hummus. Use this recipe as a base and feel free to add some spice. We love getting ideas from our local grocery store, where there are tons of variations of hummus, such as,

Roasted red pepper hummus
Dill hummus
Caramelized onion hummus

Overhead image of hummus surrounded by batons of carrots, cucumber, and red pepper

What to Eat Hummus With

Appetizer - This is such a great appetizer. We love to serve it as a dip for a crudités or charcuterie spread. Serve with some pita chips, or raw veggies, such as carrots, celery, cucumber, snap peas, broccoli, you really cant go wrong with almost any veggie.
Condiment - Hummus is underrated as a condiment. It can elevate almost any sandwich. Try it on our Tropical Fruit and Hummus Sandwich, it's freaking delicious!!
Spread - Hummus is great on almost anything. Try it on a toasted bagel, or on your next avocado toast.

Print Recipe