This is the best creamy hummus recipe—and it comes together in just 20 minutes. With canned chickpeas and two expert techniques I picked up from Israeli chefs, you'll get smooth, flavorful, authentic hummus that rivals any restaurant version. It’s easy and delicious, and the reviews prove: you’ll never want to buy store-bought again.
When it comes to appetizers, hummus is one of my go-tos! Don't get me wrong, I'll never turn down Baba Ganoush or a really good Guacamole, but there's something extra satisfying about the creamy texture, nutty flavor, and the way it scoops so perfectly with warm pita or crunchy veggies–it hits the spot.
There’s an Israeli restaurant up the street from me here in New York City that makes the creamiest hummus I’ve ever had. I kept trying to find a store-bought version that came close, and after way too many grainy tubs with odd ingredients like soybean oil and potassium sorbate, I gave up.
I started making my own. This version is smooth, flavorful, and simple to make with canned chickpeas and a couple smart tricks. It’s now the only hummus I make, and I think you’ll be just as hooked.
This hummus recipe is incredible! I haven't purchased hummus from a store since I came across this recipe. It's easy and the results are so yummy.
- Jen
Things to know about this recipe
I went on a mission to find out how the best Israeli chefs prepared their hummus. I researched their methods, and tested techniques in my own kitchen. I developed the most life-changing and authentic-tasting way to make creamy hummus–using canned chickpeas.
The good news: it's surprisingly easy, once you know what makes the difference.
Expert tips for creamy, homemade hummus
- Use canned chickpeas: While I love a from-scratch recipe, canned chickpeas make it easy to get smooth, flavorful hummus in about 20 minutes. **Prefer to cook your own chickpeas? I’ve included a tip below for soaking and simmering dried beans—just allow extra time.
- Cook beans in baking soda: A small amount of baking soda in the cooking water helps break down the chickpeas’ skins by increasing the pH. This softens the beans and pectin in the skins, and enhances their flavor, resulting in a smoother blend.
- Blend while hot: Pureeing the chickpeas and other ingredients while still warm helps everything emulsify smoothly. It creates a lighter, creamier texture you’ll notice right away.
This method gives you restaurant-style hummus that’s perfect with warm pita, crisp veggies, or as a base for bowls and spreads.
Jump to:
Ingredients
Before gathering your ingredients, check out these tips to help you find everything you'll need. See recipe card for quantities.
- Canned chickpeas: You can use any brand of canned chickpeas you have on hand. You can also use dried chickpeas, just check the tip below.
- Baking soda: Adds sodium to the beans to bring out their flavor, breaks down the outer skins and fleshy insides of the garbanzo means, making them easier to blend.
- Fresh lemon juice: You might be tempted to use canned lemon juice, but I highly recommend using freshly squeezed lemon juice for the best flavor.
- Garlic: For authentic flavor.
- Kosher salt
- Sesame tahini: If you're not familiar with tahini, it's a nut butter made from ground sesame seeds, and it's a staple in Middle Eastern cooking. You can find it in some grocery stores, international food stores, and online.
- Ground cumin: Adds a subtle smoky flavor without overpowering the dip.
- Olive oil: For drizzling. Adds richness to each bite.
Did you know?
Many authentic hummus recipes call for you to hand-peel the skins off of the chickpeas and discard them before blending. Think of the labor! That would deter me from making hummus from scratch for sure.
Using baking soda to soften the skins makes them soft enough to blend into the hummus — no peeling required. Score!
How to make this creamy hummus recipe
You are going to love how easy it is to make homemade hummus with baking soda. Follow this photo tutorial for simple step-by-step instructions.
- Cook chickpeas: Pour 2 cans of chickpeas and their canned liquid (30 ounces total) into a saucepan and cover with ½ an inch of water. Add 1 teaspoon baking soda and bring to a boil. Boil until chickpeas are hot and soft, about 5 min.
- Prep other ingredients in food processor: While chickpeas boil, combine ⅓ cup lemon juice, 3 cloves garlic, 1½ teaspoons salt, and ½ cup tahini in a food processor. Pulse to combine then check the boiling chickpeas.
- Drain and rinse chickpeas: Once softened, pour the chickpeas into a colander to drain off the liquid, then rinse the chickpeas in hot water.
- Finish the hummus: Add the rinsed chickpeas to the food processor with a ½ teaspoon cumin. Begin blending and drizzle in a tablespoon of hot water at a time until smooth and creamy. Scrape down the sides of the bowl as needed. Serve warm or at room temperature.
- Step 1: Simmer canned chickpeas and their liquid, water, and baking soda for 5 minutes.
- Step 2: While beans cook, combine lemon juice, garlic, salt, and tahini in a food processor.
- Step 3: Drain chickpeas and rinse carefully in hot water.
- Step 4: Add hot chickpeas and cumin to food processor with other ingredients. Begin blending, and add hot water a little at a time until the mixture becomes smooth.
How to cook dried chickpeas
If you are making this with dried chickpeas, you will need to hydrate and soften the beans. Sort through 1 cup (7 ounces) dried chickpeas for stones or debris. Place them in a bowl and cover with a generous amount of water. Add 1 teaspoon baking soda to your soaking water and stir gently to combine. Allow the chickpeas to soak for 12 to 24 hours, then rinse.
Toss your soaked chickpeas into a large pot or your Instant Pot, along with a clove or two of garlic and 1 teaspoon baking soda (this changes the pH of the beans and softens the skins—don’t skip it!).
Stovetop Method: Cover the chickpeas with water and bring to a boil. Reduce the heat to medium and simmer uncovered, stirring now and then, for 1 to 2 hours. (Yes, it’s a wide range—taste a bean after 40 minutes and keep simmering until they’re perfectly tender.)
Instant Pot (my favorite method): Cover the chickpeas, garlic, and baking soda with water so it rises about 2 to 3 inches above the beans. Stir, seal, and cook on Manual HIGH pressure for 10 to 12 minutes. Let the pressure naturally release for 10 minutes before opening.
Pro tip: If your chickpeas soaked closer to 24 hours, shave the cook time to 8 to 10 minutes.
From this point, you'll follow the recipe as written by adding the hot cooked beans to the food processor and blending the recipe ingredients.
Storage and make-ahead information
For the best taste and texture, serve hummus warm or at room temperature. Leftovers should be covered and refrigerated. With proper storage, homemade hummus will keep for up to one week.
What to serve with this creamy hummus recipe
While classic hummus is spectacular all on its own, I like to serve it drizzled with olive oil for extra richness. Use it as a dip for pita chips and sliced veggies; it makes a great addition to a charcuterie board! You can also spread it on sandwiches, gyros, and wraps to add flavor or replace mayonnaise.
My favorite hummus variations
You can also enhance the basic recipe with lemon, herbs, and spices according to taste. Or, add some heat to make a spicy hummus!
Get some flavor inspiration with these tried and true hummus recipes:
Cashew Hummus with Lemon Mushrooms has a soft nutty flavor and pairs well with sliced veggies. See note below for recipe information.
Pumpkin Hummus, with savory crisp garlic and sage, is perfect with toasted pita chips.
Note: I made the cashew hummus because my sister-in-law doesn't like tahini. For some people it can be slightly bitter. Using cashew butter softens the flavor, making it more palatable for those who are sensitive to tahini. This recipe is only available in my cookbook Delicious Gatherings.
Equipment
Favorite Brands: I often use Goya brand chickpeas, but you can find your own favorite brand. They are all very similar. Tahini is the same—I find the brand doesn't matter much. But, I do like Seed & Mill and Trader Joes brands.
Can opener: Failsafe and easy to use.
Saucepan: A heavy tri-ply 3-quart saucepan is perfect.
To make this creamy hummus recipe, I use my favorite food processor, but you could use a Vitamix or other powerful blender too.
Tara's top tips
Want to make your hummus extra smooth and spreadable? These quick tricks make all the difference:
Adjust the consistency with hot water
Keep hot water nearby and drizzle it in slowly until you reach your desired consistency. I typically add a few tablespoons, but you can use up to ¼ cup.
Add the water slowly because it's difficult to thicken the hummus again if you thin it out too much.
Don't skip boiling the chickpeas
Even though canned chickpeas are already cooked, giving them a quick boil with baking soda softens them further and helps break down the skins. This extra step is essential to achieving that silky-smooth finish you’d find in a restaurant-style hummus.
FAQ
To get ultra-creamy, smooth hummus, two simple techniques matter most:
Boil your chickpeas with baking soda – Even canned chickpeas benefit from a quick simmer with baking soda. This breaks down the skins and softens the beans for easier blending.
Blend while warm – Mixing the ingredients together while the chickpeas are still warm helps everything emulsify for the silkiest texture.
These steps are essential for that rich, restaurant-style hummus at home.
That ultra-smooth hummus you find in Middle Eastern and Mediterranean restaurants comes from tradition, technique, and a little kitchen science. Many chefs were trained in family or professional kitchens, and they know exactly how to prepare chickpeas for the perfect texture and flavor.
Inspired by those techniques, I created this recipe using ingredients and steps that mimic what top Israeli chefs do—so you can get the same creamy results at home, even starting with canned chickpeas.
More flavorful appetizers and dips
Love flavorful appetizers and dips? Try these blog favorites:
Rate this recipe! ⭐⭐⭐⭐⭐
Scroll to the bottom of the page to rate and comment on this recipe. Leaving comments, questions, and ratings helps other too!
📖 Recipe
Best Creamy Hummus Recipe (Canned Chickpeas)
Ingredients
- 2 15-ounce cans chickpeas (or 7-ounces dried chickpeas, see Note below)
- 1 teaspoon baking soda
- ⅓ cup lemon juice (freshly squeezed is best)
- 3 cloves garlic
- 1½ teaspoons kosher salt
- ½ cup sesame tahini
- ½ teaspoon ground cumin
- Hot water
- Olive oil (for drizzling)
Instructions
- Cover chickpeas and their canned liquid with ½ an inch of water in a saucepan. Add the baking soda and bring to a boil. Boil until chickpeas are hot and soft, about 5 minutes. Drain in a colander and rinse gently under hot water.
- While chickpeas boil, in a food processor combine the lemon juice, garlic, salt, and tahini. Pulse and then let sit until the chickpeas are cooked.
- Add the drained, softened chickpeas to the food processor with the cumin and blend until smooth, scraping the bowl as needed.
- Adjust the consistency of the hummus by drizzling in a tablespoon of hot water at a time, until desired consistency is achieved (up to ¼ cup hot water).
- Serve warm or at room temperature, and drizzle with olive oil, if desired.
- Cover and refrigerate leftovers for up to a week.
Video
Notes
Pro tip: If your chickpeas soaked closer to 24 hours, shave the cook time to 8 to 10 minutes. From this point, you'll follow the recipe as written by adding the hot cooked beans to the food processor and blending the recipe ingredients.
Nutrition
Recipe and photography by Tara Teaspoon.
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Ashleigh says
This recipe looks easy and delicious! I’m definitely trying it with some cut veggies for an easy snack for me and the kids!
Catherine says
Oh my gosh! This hummus recipe is super easy to make and delicious!
I am fan, thank you!
amy liu dong says
We love hummus in our family with are pita bread, and this one is so easy.
I can't wait to make this for everyone!
Jill McGill says
This hummus recipe is FANTASTIC! The flavor is so good and the texture is to-die-for! It's incredibly creamy and good enough to eat by the spoonful.
Tara Teaspoon says
I'm so happy you love it!