How to make Hummus – Creamy Hummus Recipe


How to make Hummus
Easy, Creamy, & Homemade Recipe From Scratch

Hummus is my new best friend! You can use it as a spread or a dip for your pita, veggies, crackers, or you can just spoon it up and devour!

How to make hummus

You can make this creamy, lemony, & garlicky hummus in your own home (under an hour) with just a handful of ingredients.

And the best thing? It’s 10x tastier, healthier and cheaper than the store-bought ones.

How to make hummus

To make the creamiest hummus, I strongly recommend you skin the chickpeas after you’ve cooked them. This sounds daunting (it is), but you can use baking soda to ‘loosen’ the skins while you’re boiling the chickpeas.

Rubbing them gently using a kitchen towel really helps as you don’t have to separate them one by one.

How to make hummus
5 from 1 vote

How to make Hummus | Easy, Creamy, Homemade Hummus Recipe

Delicious hummus recipe.

Course Sides
Cuisine Middle Eastern
Keyword hummus, hummus recipe, vegan hummus
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 cups
Calories 353 kcal
Author Veganbell



  1. Soak 1 cup chickpeas in 3-4 cups water for 8 hours (or overnight).
  2. Rinse, drain, and transfer the chickpeas to an Instant Pot (or a stovetop pressure cooker). Add baking soda, 1/2 teaspoon salt, and 2 cups water.
  3. For Instant Pot, set the timer to 15 minutes on high pressure. For stovetop pressure cooker, set the heat to medium and cook for 6-8 whistles.
  4. Once they're cooked, drain and remove the skin. (Rubbing the chickpeas gently using a kitchen towel helps separate the skins faster)
  5. Next, transfer the skinned chickpeas to a food processor. Add garlic cloves, lemon juice, and salt. Blend until lumpy.
  6. Now add the tahini and blend until the lumps are gone and the mixture starts to smoothen.
  7. Gradually add cold water and blend more until creamy. That's it! Your creamy hummus is ready. Add olive oil and sprinkle paprika on top. Serve with pita bread, vegetables, and crackers.

Recipe Video

Recipe Notes

  1. Baking soda makes the skinning of chickpeas easier.
  2. You can also cook the chickpeas in a pan. Just make sure to cover the lid and add enough water. 🙂
  3. Skinning the chickpeas is optional but recommended - especially if you want a smooth, creamy hummus.
  4. You can store this for 3-4 days in the fridge. I wouldn't suggest more than that because raw garlic + salt don't really go well much longer.
Nutrition Facts
How to make Hummus | Easy, Creamy, Homemade Hummus Recipe
Amount Per Serving (1 cup)
Calories 353 Calories from Fat 228
% Daily Value*
Fat 25.3g39%
Sodium 1218.3mg53%
Carbohydrates 25.3g8%
Fiber 6.8g28%
Sugar 0.4g0%
Protein 11.7g23%
* Percent Daily Values are based on a 2000 calorie diet.

Did you enjoy this recipe? Check out this Chocolate Hummus recipe I posted earlier. 🙂

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