---
title: The Best Homemade Hummus
servings: 8
course: main
source:
  name: Rainbow Plant Life
  author: Nisha Vora
  url: https://rainbowplantlife.com/how-to-make-amazing-hummus-at-home
image: https://imagedelivery.net/2iqVZVZ93QVmZXnzq-5uHA/photo/8yVgz1jwPFXul_uAZ5ops/500
prep time: 5 minutes
cook time: 55 minutes
diet: Vegan
nutrition:
  calories: 320 kcal
  fat: 22 g
  carbohydrates: 24 g
  sugar: 3 g
  protein: 10 g
  fiber: 6 g
  sodium: 449 mg
tags: [main, best, homemade, hummus, vegan, meal-prep]
---

Gather: @dried chickpeas{18%tbsp}(see Note 1), @baking soda{1%tsp}(divided), @Kosher salt, @A generous good-quality tahini{0.75%cup}, @freshly squeezed lemon juice{6%tbsp}(plus more to taste), @garlic cloves{3}(chopped; see Note 2), @ground cumin{1%tsp}(plus more to taste), @Freshly cracked black pepper to taste, @ice water{6-10%tbsp}. For the fried garlic-lemon topping (optional): @good-quality extra virgin olive oil{0.33%cup}(optional), @large garlic cloves{5}(thinly sliced), @Flaky sea salt or kosher salt. For the other topping options: @flat-leaf parsley{1%handful}(chopped), @Paprika{}(sumac, or Aleppo pepper flakes).

Soak the chickpeas. Add the chickpeas to a large bowl. Cover with cold water and 1/2 tsp baking soda. Soak for ~{8%hours} or overnight. Drain and rinse.

Cook the chickpeas. Add the drained chickpeas to a medium saucepan with 1/2 tsp baking soda and 6 cup of water. Bring to a boil over medium-high heat. Cover the pot, and reduce the heat as needed to maintain a rapid simmer and cook for 30 minutes.
Uncover the pot and add 1 tsp of kosher salt. Continue cooking for ~{10-15%minutes}, or until the chickpeas are very soft and smush when pressed with a spoon/fork or pressed between your fingers.

Drain the chickpeas well, then transfer to a food processor. Blend for ~{1-2%minutes} until you have a smooth puree, scraping down the sides as you go.

To the food processor, add a generous 3/4 cup tahini, lemon juice, garlic, cumin, 1 heaping teaspoon kosher salt, and pepper to taste. Blend, and with the motor running, stream in the ice water, 1 tbsp at a time. After 6 tbsp of ice water, evaluate the texture. If you want it to be looser, stream in more water, and continue blending until smooth and creamy. Once you reach your desired texture, taste for seasonings, adding more salt, garlic, cumin, or lemon juice as needed.

Make the topping (optional). Heat the olive oil in a medium frying pan over medium heat. Once the oil is warm (but not too hot), add the garlic and cook, swirling the pan or stirring frequently, for 2 to 2 ½ minutes, until the garlic just turns golden (don't wait until it browns). Add the lemon zest and cook for another 30 seconds. Use a slotted spoon to transfer the garlic and lemon zest to a plate and sprinkle with a bit of flaky sea salt. Reserve the oil.

Transfer the hummus to a large plate and use the back of a spoon to make waves or to make a well in the center. If you made the topping, spoon the garlic-lemon oil into the ridges or into the well, and top with the fried garlic and lemon zest. Top with chopped parsley and a few shakes of paprika.

> If using canned chickpeas, see the FAQ question in my blog post titled “Can I use canned chickpeas to make hummus?”
> If you’re not a huge garlic person, start with 1 clove. After blending, taste and add more garlic as desired. Or, quickly marinate the garlic cloves in a small bowl of the lemon juice.
> Don't peel the lemon too deeply to avoid the white pith.
> Storage: It will stay fresh and creamy for up to 1 week in the fridge (but it’s best within 4 days). You can prevent it from drying out by storing it in an airtight container with a light layer of extra virgin olive oil on top. To serve, allow it to come to room temperature, or warm it up. Warming it up loosens the texture, making it smoother. Simply add the amount of hummus you’d like to reheat to a saucepan, add a couple teaspoons of water, and stir constantly for a few minutes until warmed through. Or, heat it in the microwave in 10-second increments, stirring after each round.
> Nutrition boost: You can serve the hummus with pita bread or homemade naan, fresh-cut veggies, crackers, or pita chips for dipping. Or with falafel, tabbouleh, tzatziki, cooked beans and roasted veggies (similar to my Broccoli and Za’atar Chickpeas with Yogurt Sauce), or Grilled Tofu Skewers. You can also serve with Mediterranean grain bowls or in a sandwich or stuffed pita with crumbled vegan feta, arugula or kale, cucumber, and pickled red onions. Add toppings like the fried garlic and lemon topping from this recipe. Or, stick with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley, sumac or paprika, pine nuts, Aleppo pepper, and/or za’atar on top.