How to Make Hummus

Co-authored by Jessica Gibson

Hummus is a classic Middle Eastern dip that's enjoying renewed popularity. If you'd like to make your own, decide if you have time to soak and boil dried chickpeas. To make the hummus from scratch, blend your soaked chickpeas with garlic, tahini, and seasonings. For a quicker version, drain canned chickpeas and blend them with the garlic, tahini, and lemon juice. Drizzle your hummus with olive oil and serve it with pita or raw vegetables.

Ingredients

Hummus from Scratch^{[1]
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1 cup (200 g) of dried chickpeas
1 1/2 teaspoons (9 g) of baking soda
Water, as needed
1 medium clove garlic
1/2 cup (112 g) of tahini
1/2 teaspoon (2.5 g) of kosher salt, or more as needed
2 tablespoons (30 ml) of fresh lemon juice, or more as needed
Extra-virgin olive oil, for serving
Ground sumac or paprika, for serving

Makes 2 1/2 cups (615 g) of hummus

Quick Hummus^{[2]
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Research source}

1 15-ounce (425 g) can of chickpeas
3 tablespoons (44 ml) of extra-virgin olive oil
3 tablespoons (44 ml) of tahini
1 ¹⁄₂ tablespoons (22 ml) of lemon juice, plus more as needed
1 small clove of garlic
1 teaspoon (5.5 g) of salt
1/2 teaspoon (1 g) of finely ground black pepper

Makes 1 1/3 cups (327 g) of hummus

Method 1

Method 1 of 2:

Hummus from Scratch

1
Cover the chickpeas with 2 in (5 cm) of water and soak them overnight. Put 1 cup (200 g) of dried chickpeas into a large bowl and pour in enough water to cover them by at least 2 inches (5.1 cm). Keep the chickpeas out and room temperature overnight to soak.
- If you're short on time, put the chickpeas in pot and cover them with boiling water. Soak the chickpeas in the hot water for 1 hour.
2
Drain and dry the chickpeas. Put a colander in the sink and pour the soaked chickpeas into it. Then use paper towels or a clean kitchen towel to pat the chickpeas dry.

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3
Mix the chickpeas with baking soda and cook them for 3 minutes. Put the chickpeas into a large pot and scatter 1 1/2 teaspoons (9 g) of baking soda over them. Stir the chickpeas so they're coated with the baking soda and turn the burner to medium. Cook the chickpeas until they're warmed through.
- The baking soda will help the skins slip from the chickpeas, which will make the hummus smooth.
4
Cover the chickpeas with 2 inches (5.1 cm) of water and bring it to a boil. Pour in enough water to cover the chickpeas and turn the burner up to high. Heat the chickpeas until the water begins to boil.
5
Simmer the chickpeas for 45 to 60 minutes over medium-low heat. Turn the burner down so the water bubbles gently. Let the chickpeas cook uncovered until they're soft.
- Since boiling time will depend on your chickpeas, you may need to cook them longer until they're soft.
6
Turn off the burner and scoop away the loose chickpea skins. Stir the chickpeas well to loosen the skins. Then use a slotted spoon to scoop away and discard the loose skins that float to the top of the water.
- You can stir the chickpeas again to get more of the skins to float to the top.
7
Drain the chickpeas and reserve 1 cup (240 ml) of the cooking water. Set a fine mesh strainer over a large bowl and pour the chickpeas into it. Use your fingers to rub the chickpeas and the remaining skins. Set aside 1 cup (240 ml) of the water in the bowl and refrigerate it for at least 2 hours.
- Discard the extra cooking water.
- You should have 2 cups (400 g) of cooked chickpeas in the strainer. If you have more than this, use them in another recipe.
8
Blend the garlic and chickpeas for 3 to 4 minutes. Put the drained chickpeas into a blender or food processor and add 1 clove of garlic. Place the lid on the blender and combine the ingredients until the chickpeas are smooth.
- The chickpeas should be very thick like a firm paste.
9
Blend in the tahini, salt, juice, and reserved chickpea liquid. Add 1/2 cup (112 g) of tahini, 1/2 teaspoon (2.5 g) of kosher salt, and 2 tablespoons (30 ml) of fresh lemon juice. Blend the hummus until it's smooth and add 1 tablespoon (15 ml) of the reserved chickpea liquid at time.
- The hummus should be smooth and lightened in texture.
- You may not need all of the reserved chickpea liquid.
10
Taste and serve the hummus. Add more salt, pepper, and lemon juice according to your taste. Then spoon the hummus onto a serving plate and drizzle extra-virgin olive oil on top. Sprinkle a little ground sumac or paprika over the hummus and serve it with pita and raw vegetables.
- Refrigerate the leftover hummus in an airtight container for up to 1 week.

Method 2

Method 2 of 2:

Quick Hummus

1
Drain and rinse 1 can of chickpeas. Set a fine mesh strainer over a bowl and open a 15-ounce (425 g) can of chickpeas. Pour the chickpeas into the strainer so the liquid drains into the bowl. Set the bowl aside and run cold water over the chickpeas to rinse them.
2
Put the chickpeas in a food processor with oil, tahini, juice, and garlic. Transfer the rinsed chickpeas to a food processor and pour in 3 tablespoons (44 ml) of extra-virgin olive oil and 1 ¹⁄₂ tablespoons (22 ml) of lemon juice. Add 3 tablespoons (44 ml) of tahini and 1 small clove of garlic.
- If you don't have cloves of garlic, substitute 1 teaspoon (3 g) of minced garlic.
3
Blend the ingredients for 3 to 5 minutes. Put the lid on the food processor and blend the ingredients until they combine. Keep blending until the chickpeas become completely smooth.
- You may need to stop and scrape down the sides of the food processor occasionally.
4
Add the salt and pepper and taste the hummus. Add 1 teaspoon (5.5 g) of salt and 1/2 teaspoon (1 g) of finely ground black pepper. Pulse the hummus to incorporate the seasoning and then taste the hummus. Adjust the flavor and texture according to your taste.
- For example, if you want thinner hummus, add a few spoonfuls of the liquid you drained from the can of chickpeas.
- For a brighter tasting hummus, add more fresh lemon juice or blend in some chopped preserved lemons.
5
Serve the quick hummus. Spoon the hummus into a serving bowl and consider drizzling the top with some extra-virgin olive oil. For a quick garnish, sprinkle a little paprika or cumin over the hummus. Set out pita bread or chips and raw vegetables to dip into the hummus.
- Cover and refrigerate leftover hummus for up to 1 week.

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Community Q&A
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Question

Is hummus good for you?

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Yes, hummus is a great source of protein, healthy fats, dietary fiber, and vitamins and minerals. For most people, 2-4 tablespoons (about 30-60 g) per day is a healthy amount.
Question

Is it okay to eat hummus every day?

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Absolutely, as long as you eat it in moderation. It can count towards your recommended daily 5 servings of fruits and vegetables. Your needs may vary depending on your diet, but sticking to 2-4 tablespoons (roughly 30-60 g) of hummus per day is healthy for most people.
Question

Does hummus give you gas?

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Hummus can cause gas and bloating. However, while these side effects can be uncomfortable and embarrassing, they aren’t harmful.