Smooth & Creamy 5-Ingredient Homemade Hummus
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Made with only 5 ingredients — lemon juice, tahini, salt, chickpeas, and ice water — this smooth and creamy hummus comes together in 5 minutes and will make you swear off store-bought for good. No need to peel the chickpeas here: grab a can, drain them, and start blending!
This is how I get my children to eat vegetables daily: every day around 4 o’clock pm, I set out a platter of raw vegetables, often some combination of sliced bell peppers, baby carrots (yes, the smooth-edged pellets sold in the wet bag), snap peas, cherry tomatoes, and spears of salted cucumbers. The selection will vary seasonally, but those are the mainstays.
I don’t announce to the family the vegetables have arrived, I simply set out the veggies with a bowl of hummus on the side, and before long, the children gravitate toward the table and start munching.
I learned this “trick” from my friend Vicki, who pointed out a twofold benefit: 1. If your kid is picky (or likes control), this allows the kid to choose what he or she likes. And 2. If you don’t get around to making a vegetable for dinner, whatever vegetables remain on the platter stay on the table for dinner.
For me, it’s removed a lot of the stress of making dinner, because I know vegetables are already on the table.
For years, I served the vegetables with Sabra hummus, which everyone in my family loves. Then I discovered Hope hummus, which everyone loved even more. And then the pandemic arrived and finding tubs of our favorite hummus became a chore.
Several months ago, when all I could find was a tub of roasted red pepper hummus, which the children turned their noses at, I decided to make my own. And while I can’t say “I’ll never buy hummus again,” homemade hummus has just about ruined storebought for me.
I’ve been using the recipe from Michael Solomonov’s Israeli Soul. Michael’s recipe has a higher ratio of tahini to chickpeas than many others I’ve seen, and his method is interesting, too: it calls for making a tehina sauce first, a purée of tahini, fresh lemon juice, garlic, cumin, salt, and ice water. Then you add the chickpeas and purée until the mixture is emulsified and smooth.
I have found I like my hummus a little more lemony than suggested in the recipe and without any cumin, but you, as always, should adapt this recipe to your tastes with more or less lemon, garlic, and spices.
How to Make Exceptionally Creamy Hummus
In the notes preceding the hummus recipe, Michael writes: “When we cook chickpeas for hummus from scratch, we deliberately overcook them until they turn to mush. This is the secret to ultra-creamy hummus (that, and a $15,000 food processor).”
But in the recipe, he calls for using canned chickpeas noting “canned chickpeas in a home food processor will never make hummus quite as smooth as what we make at Dizengoff, but it will taste every bit as delicious.”
Using my food processor, the result with either canned or from-scratch cooked chickpeas is just as Michael describes: creamy and delicious though not completely silky smooth.
But can I tell you what will make exceptionally smooth hummus? A Vitamix. I hate that such a pricey gadget is what works, but it does (see the photo comparisons below). The truth is that I prefer the experience of making the hummus in the food processor more than in the Vitamix — it’s easier to stream water through the narrow chute of a food processor than the gaping hole of the Vitamix lid, and it’s easier to clean, too: I find removing whatever I’ve puréed in a Vitamix to be a complete pain.
But for creamy dreamy hummus, it’s worth it. I hope you’ll agree.
How to Make Hummus, Step by Step
You need 1.5 cups cooked chickpeas. This is my favorite method for cooking chickpeas: simple slow cooker chickpeas. If you don’t have a crockpot, you can use the stovetop or Instant Pot. Or simply drain and rinse one 15-ounce can. Canned truly work just fine here.
Gather your ingredients: tahini, cooked chickpeas, lemon juice, salt, and ice water. The original recipe calls for garlic and cumin, but I always omit them now. See the recipe notes if you would like to add them.
You’ll need a food processor or a blender or, ideally, a Vitamix for this recipe. A Vitamix makes for an especially smooth and creamy hummus. Starts by blending the tahini, salt, lemon juice, and cumin (if using) until…
… the mixture resembles peanut butter.
Then, stream in the ice water, and blend until the sauce is emulsified, thick, and creamy.
Add the chickpeas and purée again, scraping down the sides once or twice, until…
… the texture is smooth and creamy. Taste. Add more salt and lemon to taste.
This recipe will yield 3 cups of hummus and will keep in the fridge for 2 weeks.
This is the batch made in the Vitamix: can you see how creamy it is?
Food Processor batch:
Optional: crispy chickpeas garnish: crisp 1/2 cup cooked chickpeas in 3 tablespoons of olive oil until golden; remove with a slotted spoon; then add some spices.
My kids don’t give a hoot about crispy chickpeas, but if you are serving the hummus to adults, the chickpeas are a pretty and tasty garnish.
Another fun garnish: Calabrian chili paste + toasted pine nuts.Print
Smooth and Creamy 5-Ingredient Homemade Hummus
- Total Time: 15 minutes
- Yield: 3 cups
- Diet: Vegan
Adapted from Israeli Soul. This is a half recipe from the one in the book with a few small changes.
- As noted in the post above, if you have a Vitamix, now is the time to break it out — it makes for an especially creamy hummus. If you don’t, a food processor works very well, too.
- The original recipe calls for a tiny amount of garlic and some cumin, too. If you would like to add these ingredients, go for it: 1/4 clove of garlic or more to taste, and 1/2 teaspoon cumin.
- I have made this with a variety of tahini, and it always works out.
- I have made this with both cooked-from-scratch (often this recipe or this one) and canned chickpeas. Don’t be afraid to use the can — it works beautifully.
- 2 tablespoons fresh lemon juice, plus more to taste (I always start with 3 tablespoons now)
- 1 cup (227 g) well-stirred tahini
- 1 – 1.5 teaspoons (4 to 6 g) kosher salt
- 3/4 cup (178 g) ice water
- 1.5 cups (295 g) cooked chickpeas or one 15-oz can chickpeas, drained and rinsed
- flaky sea salt to taste
- 3 tablespoons olive oil
- 1/2 cup cooked chickpeas, dried very well
- 3/4 teaspoon spices such as cayenne, smoked paprika, or cumin, etc.
- Make the hummus: Place the lemon juice, tahini, and salt (start with 1 teaspoon salt if you are sensitive), in a food processor or blender. Process until the mixture looks like peanut butter, about 1 minute. (Note: I find the key with the Vitamix is to start at the lowest speed and stay there until the mixture really comes together — otherwise the blades will spin too quickly and the motor will start overheating.)
- Stream in the ice water with the motor running. Process the mixture, stopping to scrape the sides of the container once, until it is smooth and creamy and lightens to the color of dry sand.
- Add the chickpeas and process, scraping the sides again as needed, until the chickpeas are completely blended and the hummus is smooth and uniform in color.
- Taste. Adjust with sea salt to taste. Add more lemon if you wish. Note: If the texture of the hummus is loose, this is OK because it will continue to thicken as it cools and sets in the fridge. The hummus will keep in the fridge for at least one week.
- To make the crispy chickpeas: Heat the 3 tablespoons of olive oil with the chickpeas in a small skillet over medium heat. When the chickpeas begin sizzling and taking on some color, remove them from the skillet with a slotted spoon, transfer to a bowl, toss with the spices, and sea salt to taste.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: Blender, Food Processor
- Cuisine: Middle Eastern
Keywords: tahini, lemon, chickpeas, hummus
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77 Comments on “Smooth & Creamy 5-Ingredient Homemade Hummus”
So I’ve been making the hummus from the South Beach Diet, which is similar. The trick to getting really, really smooth hummus from a food processor (I am NOT buying a vitamix!) is to remove the skins from the canned chickpeas. Yes, there are skins on the chickpeas, and yes, it’s a pain to remove them, but it’s worth it.
Great tip, Jane! Thanks for writing 🙂 🙂 🙂
Not a rating but a “go for it!” as you develop your pizza cookbook. Best wishes for your labor of love!💕
Thank you so much, Cathy! Means the world 🙂 🙂 🙂
What can I replace tahini with?
Love, love, love, this recipe! It is so smooth and creamy, the type of hummus I prefer. It reminds me of the hummus I ate when traveling in Israel. I test made it because a friend asked me to bring a dip to a dinner party next weekend. They only had 1 jar left of Soom tahini at the grocery store so I bought that and a jar of the WF 365. I made it using WF 365. There is a slight bitterness to the 365 but nothing off putting. I plan on using the Soom when I make another batch next weekend. Will be curious to taste the difference. Also, I peeled the skins off the chickpeas and I think it really helped with the smoothness. I also didn’t use cumin or garlic.
Great to read all of this, Nancy! Thanks so much for writing and sharing your notes. There is something special about that Soom tahini.
I made this today for some collard wraps. It’s so easy and delicious. The pronounced lemon flavor is delightful and leaving out the garlic allows me to use the hummus in more ways.
Thanks for sharing all your recipes! I’ve made several of them and have enjoyed each. Your book Bread Toast Crumbs makes bread making easy and fun!
So nice to read this, Jill 🙂 🙂 🙂 Thanks so much for writing. So glad you are enjoying both the hummus and BTC. Happy New Year!
Hi. I haven’t made this yet…plan to today in my Vitamix. Your comment on cleaning your Vitamix prompted me to share how I clean mine which is simple. When ready to clean fill your Vitamix half way with warm soapy water, then cover it and process on high speed for 1 minute, dump out soapy water and rinse thoroughly, and clean anything still on the sides of the container and “voila”, the Vitamix is clean, easy, peasy!
Amazing! Thank you so much, Debbie. I will try that next time around. And in the meantime, I hope you love the hummus. I find the Vitamix to be game-changing for making ultra-smooth hummus.
To get even more flavor save all the juice from the canned chick peas or an equivalent amount of the cooking liquid. Ice this down and don’t use any plain water. The flavor is improved exponentially !! Also use the zest from your lemon not just the juice again the increase in flavor is amazing. The final way to take your hummus to the top is to make your own tahini. It takes so little time and is so good !! Toast 1/4 c at a time of white hulled sesame seeds in a non stick skillet for FOUR MINUTES only. Barely tinged golden. I do enough to end up with 2 c of tahini. It keeps in the fridge or you can freeze it. Place the toasted warm seeds in your food processor and process for 10 minutes….yes it takes that long and suddenly it becomes the richest creamiest tahini ever . All this makes for an other worldly goodness.
Wow, amazing, thank you for sharing all of this, Caroline! I am so intrigued by the homemade tahini process. Yum!
I was looking up ways to make tahini and reading the comments and a guy said the tip about warm seeds and the LONG time to process it. I was intrigued and he seemed to know what he was talking about. Believe me you will be processing it and thinking what the heck it’s like play do and then surprise and it’s gorgeous !! It’s a lot thicker than what you buy and works so well in hummus or making tahini dressing. Beware of over toasting the seeds !! They will be barely tinged on the edges…barely. Shake the non stick skillet and keep the layer thin and ONLY 4 minutes. It’s labor intensive but once you get started it isn’t too bad but that’s why I make a lot 🙂 . The hummus juice ” aqua faba” is used to make vegan cream etc and I realized it would work so well in the hummus. And it does. Great flavor and amazing consistency. I do make my husband quickly peel the. chick peas though :LOL. He is so fast just pops them out of the skins. Please let me know how you like the changes. It’s so worth it. My son and daughter in law are both chefs and they were in rapture over the hummus. c
Wow, amazing, thank you for all of the follow-up details and tips. I am deep in the weeds of my pizza cookbook manuscript, but as soon as I turn it in, I will give this a go. Thanks!
I will never buy hummus again!!! This is the perfect recipe, though I do reduce the amount of tahini and increase the lemon juice to fit our tastes. I now make a double batch of this every week or two and it goes quickly!
Great to hear, Megan! I often add more lemon as well. Thanks so much for writing and sharing your notes 🙂 🙂 🙂