It’s time to ditch store-bought hummus and make your own.

Making this super simple dish at home means experiencing vibrant flavor unmatched by store-bought versions.

Honestly, what dish doesn’t taste better when it’s homemade?


A Rich History: Hummus Through the Ages

Hummus is a simple dish with a rich history.

Hummus, which means “chickpea” in Arabic, originated in the Middle East, and has been a dietary staple in countries like Lebanon, Israel, and Syria for generations.

The first recorded recipe dates back to the 13th century in Cairo, Egypt, in a cookbook whose title translates to “The Description of Familiar Food”.

The original recipe featured mashed chickpeas and tahini, a sesame seed paste, and pickled lemons. Unlike our modern recipe, it didn’t use garlic or olive oil.

Overtime, garlic and olive oil were introduced into the recipe. These two ingredients are now considered essential in modern hummus.

Today, this beloved dish is celebrated worldwide with unique and delicious adaptations: beet, roasted red pepper, sun-dried tomato, pumpkin, and even roasted carrot hummus.


Health Benefits of Hummus

Homemade hummus is packed with nutrients.

Chickpeas are rich in protein, fiber, and essential vitamins and minerals.

Tahini provides healthy fats along with anti-microbial and anti-inflammatory properties.

Garlic, my favorite vegetable, is also naturally anti-microbial, is an anti-inflammatory, has antioxidant properties, and can boost your digestive health with its healthy gut microbes.

Together with lemon juice, and olive oil, these ingredients create a nutrient dense, delicious dip that is super easy to make.


Tips for the Perfect Hummus

1. Start with dried chick peas. The ultimate secret to achieving a smooth and creamy hummus is to soak dried chick peas and cook them until they easily crush.  Yes, you can use canned chick peas, but they don’t crush easily and the resulting texture will be grainy.

2. Use baking soda in the soaking and cooking water. Baking soda increases the pH of the soaking and cooking water, making it more alkaline. This in turn breaks down the pectin and other polysaccharides which leads to softer chickpeas.

3. Blend the chickpeas with ice water. The addition of ice water emulsifies the hummus.


Sure, sure. You can buy hummus at the store.

But nothing compares to the flavor and texture of homemade free from preservatives and unnecessary additives.

Plus the satisfaction of crafting something so simple and delicious from scratch is unmatched.

Make it today and enjoy it at the table with your friends and family.

Looking for another chickpea recipe. Try this one.

Fried Chickpeas with Turmeric


To make pita chips with your hummus follow the instructions in this Greek Nachos recipe.





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Make the ultimate creamy hummus with this recipe and cooking tips. It’s an easy homemade dip perfect for any occasion.

  • Author: Chef Sandra Lewis
  • Prep Time: 40
  • Cook Time: 10
  • Total Time: 50 minutes
  • Yield: 8-10 servings 1x


Units Scale
  • 1 1/4 cup dried chick peas
  • 1 1/2 teaspoons baking soda, divided
  • 1/2 cup tahini
  • 2 tablespoons rough chopped garlic
  • 1/4 cup lemon juice + plus more as needed
  • 1/2 teaspoon kosher salt + more as needed
  • 2 tablespoons ice water + more as needed

Optional Garnishes

  • olive oil
  • chopped parsley
  • Niçoise olives
  • extra cooked chick peas
  • red pepper flakes


  1. Place dried chickpeas and 1 teaspoon of baking soda in a large bowl. Fill the bowl with enough water to cover the chickpeas by 2-3 inches and soak overnight.
  2. Rinse the soaked chickpeas. Place the chickpeas and the remaining 1/2 teaspoon baking soda in a large pot and cover with enough water to cover by 2-3 inches.
  3. Bring the chickpeas to a boil, then reduce the heat to a gentle simmer. Cover and cook for 30-45 minutes or until chickpeas smash easily. As the chickpeas cook, skim the surface of the water.
  4. Drain the chickpeas and measure out 3 cups.
  5. Combine 3 cups of chickpeas, tahini, garlic cloves, lemon juice, and 1/2 teaspoon kosher salt in a food processor.
  6. Blend this mixture for 3 minutes.
  7. With the machine running, slowly drizzle in the ice water until the hummus is smooth.
  8. Taste and adjust the seasoning as needed with additional lemon juice and kosher salt.


  • Check the chickpeas at the 30 minute mark. If they smash easily they are done.
  • Use canned chickpeas, if desired, as a garnish; or remove some of the chickpeas from the pot when cooking prior to the chickpeas reaching the smash easily point.
  • Cook the chickpeas ahead of time and store them in the fridge. They will keep for 3-5 days after cooking.
  • Freezing cooked chickpeas is another option. Drain off the liquid, lay the chickpeas in a single layer on a sheet tray and freeze. Once frozen, transfer to a container. Frozen chickpeas will keep well for 3 months.
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