Homemade Hummus

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  • Level: Easy
  • Total: 1 hr
  • Prep: 10 min
  • Cook: 50 min
  • Yield: 3 1/2 to 4 cups
  • Nutrition Info
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1 cup dried chickpeas

1 tablespoon baking soda

1/2 cup tahini (sesame paste), well stirred

1/4 cup extra-virgin olive oil, plus more for drizzling

1 clove garlic

Juice of 2 lemons

1/2 teaspoon ground cumin

1/4 teaspoon red pepper flakes

1/4 teaspoon paprika, plus more for sprinkling

Kosher salt

Pita bread and/or vegetable sticks, for serving


  1. Put the chickpeas in a strainer and pick through to remove any small stones; rinse well.
  2. Transfer the chickpeas to a large bowl and add 8 cups water; stir in the baking soda. Set aside to soak at room temperature, at least 12 hours and up to 1 day.
  3. Drain the chickpeas and rinse well. Transfer to a large pot and add 10 cups water; bring to a boil and cook 5 minutes, then reduce the heat to low and simmer until the chickpeas are very soft, skimming off any foam from the surface, about 45 minutes.
  4. Reserve 1 cup of the cooking water, then drain the chickpeas and rinse under cold water. Transfer to a food processor and puree until smooth. With the machine running, add the tahini, olive oil, garlic, lemon juice, cumin, red pepper flakes, paprika, 1 teaspoon salt and the reserved cooking water; puree until smooth and creamy, about 5 minutes.
  5. Transfer the hummus to a bowl, drizzle with olive oil and sprinkle with paprika. Serve with pita bread and/or vegetables. To store, cover and refrigerate 3 to 4 days.
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