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a white bowl filled with creamy hummus from scratch

Creamy Hummus from Scratch

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Hummus from scratch takes a creamy, Mediterranean dip to a whole new level of delicious. In the past, I have even peeled chickpeas by hand, but a simple, much easier trick resulted in this delectable, extra creamy hummus from scratch. My new favorite hummus recipe!

a white bowl of creamy hummus from scratch, garnished with pepitas and a drizzle of olive oil

Creamy Hummus from Scratch

I’ve made loads and loads of hummus. I love my friend Mim’s super easy hummus recipe which utilizes canned and rinsed garbanzo beans or chickpeas.

Her ratios are spot on and it’s been my go-to hummus for years. But after eating hummus prepared from Yotam Ottolenghi’s recipe out of his Jerusalem cookbook, I knew I must prepare this dreamy homemade hummus.

 In the past, I have painstakingly peeled my canned garbanzos, processed it extra long to try to get it super smooth. But the difference was negligible. One of my friends, a caterer, was offering cooking classes in her house and that’s when I experienced the making and the tasting of this incredible version of hummus from scratch .
white bowl of creamy homemade hummus garnished with olive oil and pepitas

Tips for Making the Best Hummus 

Lori’s first advice was to never use canned chickpeas. Well, I can’t say I won’t ever, because sometimes I don’t have time to make anything but my 10 minute version. But I was willing to try making hummus with dried chickpeas.

After soaking them in water until they doubled in size, the next step was definitely unusual. I drained them, added some baking soda and cooked the rehydrated legumes with the soda to rough up the skins.

Then when I added water to cook them up, the skins started to peel away on their own. A little skimming helped remove the little buggers.

From there, the process was not much different than Mim’s easy hummus recipe. Mim is a purist, too. Lemon, garlic, tahini and salt are the only additional ingredients.

Mim was the one to teach me to thin with water, not the thick liquid from the chickpea cans.

Anyway, the results were awesome. If you’re looking for the ultimate Lebanese hummus recipe, try this creamy hummus from scratch. Incidentally, that “thick liquid” from canned chickpeas is very popular in the vegan food community. It creates a healthy, sugar free whipped cream called Aquafaba. I think we need to make some of that!

To make this hummus from scratch recipe, you will need:

Creamy Hummus from Scratch

Creamy Hummus from Scratch

Taking a cue from Ottolenghi's cookbook, Jerusalem, I made a this marvelous, extra creamy hummus.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Yield 8 servings

Ingredients

  • 1 1/4 cups dried chickpeas
  • 1 teaspoon baking soda
  • 6 1/2 cups water
  • 1 jar (11 ounces) Soom brand tahini
  • 1/4 cup freshly squeezed lemon juice
  • 3-4 cloves garlic, crushed and chopped
  • 1-1 1/2 teaspoons kosher salt
  • 6 1/2 tablespoons ice water
  • Extra virgin olive oil, to serve
  • Pepitas, to serve

Instructions

  1. Soak the chickpeas overnight (or at least 6 hours) in cold water until they double in size.
  2. Drain the chickpeas and place in a saucepan with the baking soda. Cook over high heat for about 3 minutes, stirring constantly. Add water and bring to a boil.
  3. Reduce heat to a simmer and cook for 20-40 minutes, skimming off any foam or skins from the top, or until chickpeas are very tender, but not mushy.
  4. Drain and place chickpeas in a food processor. Process for a minute or two, until a paste forms. Then, with the processor running, add the tahini, lemon juice, garlic and 1 teaspoon salt. Slowly add in the ice water and process for a full 5 minutes until the hummus is smooth and creamy. Taste and add another ½ teaspoon salt if desired.
  5. Scrape into a bowl, cover and let rest 30 minutes. To serve, drizzle with olive oil if desired. I sprinkled with pepitas for some color and crunch.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 156 Total Fat: 11g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 0mg Sodium: 569mg Carbohydrates: 11g Net Carbohydrates: 0g Fiber: 3g Sugar: 2g Sugar Alcohols: 0g Protein: 7g

More Hummus Recipes You’ll Love:

titled photo collage - Creamy Hummus from Scratch

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26 comments on “Creamy Hummus from Scratch”

  1. Now that the sunny days are coming here, this is the perfect recipe to make dinner with friends! It’s a very nice hummus!

  2. Oh I love hummus, it’s perfect with falafel!!!
    Yous looks delicious!
    Love

  3. I first learned about the baking soda trick from one of Paula Wolfert’s cookbooks. That said, I’m OK with skins some of the time! And although I usually used dried beans (but not when I’m in a hurry), chickpeas are something that I often used canned. Anyway, this looks spectacular! And gorgeous — who ever thought I’d call hummus gorgeous? 🙂

  4. Interesting with the chick peas, I’ve always used canned or dried. Our sons love hummus so I should make this next time we’re all together. Now if I could just get Bill to eat it! Thanks for the recipe!

  5. Yes, I love homemade hummus, and yours look absolutely delicious…indeed creamy!
    I hope you are having a nice week Liz 🙂

  6. I love a good hummus and homemade is the BEST. Love how creamy and smooth it is. I also loved that pita chips. 🙂

  7. I couldn’t even believe the difference the first time I made hummus with dried chickpeas–so creamy, dreamy, and maybe a little too addictive. I want to try this recipe though; it uses more tahini than mine and I LOVE tahini :). Now I’m hungry, Liz!

  8. Oh wow! I have to try making hummus this way. My favourite for years recipe has used white kidney beans (from a can) with some olive oil blended right into the hummus. The only other spices besides sea salt and pepper is cumin and coriander. A Palestinian friend once told me the only way to make really good hummus is the way you make it – by cooking your own chick peas! So this must be how she makes it (it is always so wonderful and smooth). Thanks for sharing this recipe. I also want to make your homemade pita bread!!!

  9. Your hummus looks perfectly creamy! I think you’ve found the secret to making the perfect hummus.

  10. I love the addition of tahini in it! looks very good liz!

  11. I love hummus and your recipe looks so wonderfully creamy. Can’t wait to make a batch this weekend! 🙂

  12. I love this idea. It’s much easier. I’ve used canned chickpeas too but made from dried chickpeas always tastes better to me. Please give our thanks to Lori.

  13. I really enjoy your site very much ! Whenever I “stop by ” you have such a tasteful and easy dish to share 🙂 Have a pleasant week end !

  14. Never made it before…interesting! Have a great day, Liz. 🙂

  15. Hi Liz, what a creamy and addictive looking hummus, I once made hummus with dried chickpeas and peeled each and everyone, It was silky and smooth and wonderful but the process took hours, will try this method, sounds much easier.

  16. This does look super creamy, I’ve not added water to mine in the past. I’ll remember that for next time!

  17. This one seriously looks creamy, I love hummus!

  18. This looks seriously creamy! That’s a great trick and worth the effort for a special treat.

  19. I have that cookbook! I’m stoked to make this super creamy version, thanks for the tip. Baking soda is indeed an interesting method, and I’m dying to try it.

  20. Looks wonderful and healthy. Perfect as a spread on a sandwich too. Have a beautiful weekend. xo Catherine

  21. Do love chickpeas…gorgeous on salad…The husband is a fan of hummus so he’d definitely be dipping in to your lovely protein packed dip =)

  22. It’s been ages since I’ve eaten hummus and I’ve only made it once. It would be nice to have a small bowl of this while watching my favorite Thursday night shows!

  23. What a great recipe! First of all, there’s no “too many hummus recipes to try”, right? So, this fantastic-looking hummus definitely makes our to-cook-list!:) Second, we totally agree with you: we never buy canned garbanzo beans. We always cook them at home, after soaking them overnight. They taste much better, plus this way we know they aren’t processed;)
    Thank you for the delicious recipe sweetie!
    xoxoxo

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