Uploaded February 2026 | Updated September 2026, 2 weeks ago
Learn how to make ultra-creamy homemade hummus using two easy methods: the traditional way with dried chickpeas and a quick version using canned chickpeas. Smooth, flavorful, and better than store-bought, this hummus is perfect as a dip, spread, or healthy snack you’ll want to make again and again.
►Full written recipe: thecookingfoodie.com/recipe/how-to-make-homemade-hummus-hummus-recipe
►Falafel Recipe: thecookingfoodie.com/recipe/how-to-make-falafel-falafel-recipe
►Homemade Pita Bread Recipe: thecookingfoodie.com/recipe/homemade-pita-bread-recipe
►Homemade Tahini Pate Recipe: thecookingfoodie.com/recipe/homemade-tahini
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
Recipe:
For cooking the chickpeas:
3/4 cup (120g) Dried chickpeas, or 250–265 g cooked chickpeas (such as canned), drained
1 teaspoon Baking soda *read notes
Water for soaking and cooking
For the hummus:
1½ cup (250–265g) cooked chickpeas
3-4 tablespoons (45-60ml) Lemon juice
1/2 cup (120g) Tahini paste
1 teaspoon Salt or to taste
¼–⅓ cup (60–80 ml) Cooking liquid or cold water, as needed
Optional:
Garlic
2-3 Ice cubes
Instructions:
Soak the Chickpeas: Place chickpeas in a large bowl and cover with plenty of water. Soak overnight (8–12 hours). They will double in size.
Cook the Chickpeas: Drain, transfer to a pot, cover with fresh water, and add baking soda. Bring to a boil, skim foam, then simmer 90–120 minutes, until chickpeas are extremely soft and mash easily between fingers. Reserve some cooking liquid, then drain.
Measure 1½ cups (250–265g) cooked chickpeas for the hummus.
Blend: In a food processor, blend tahini and lemon juice for about 30 seconds until lighter and creamy. Add cooked chickpeas, salt, and optional garlic. Blend 1–2 minutes, scraping sides as needed, until smooth.
Adjust Texture: With the processor running, slowly add cooking liquid or cold water until silky and creamy. At this stage you also can add a few ice cubes for a fluffier hummus (read notes). Hummus should be slightly loose; it thickens in the fridge.
Serve: Spread hummus on a plate, drizzle with olive oil, and garnish as desired (see serving suggestions section). Serve with warm pita or vegetables.
Learn how to make ultra-creamy homemade hummus using two easy methods: the traditional way with dried chickpeas and a quick version using canned chickpeas. Smooth, flavorful, and better than store-bought, this hummus is perfect as a dip, spread, or healthy snack you’ll want to make again and again.
►Full written recipe: thecookingfoodie.com/recipe/how-to-make-homemade-hummus-hummus-recipe
►Falafel Recipe: thecookingfoodie.com/recipe/how-to-make-falafel-falafel-recipe
►Homemade Pita Bread Recipe: thecookingfoodie.com/recipe/homemade-pita-bread-recipe
►Homemade Tahini Pate Recipe: thecookingfoodie.com/recipe/homemade-tahini
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
Recipe:
For cooking the chickpeas:
3/4 cup (120g) Dried chickpeas, or 250–265 g cooked chickpeas (such as canned), drained
1 teaspoon Baking soda *read notes
Water for soaking and cooking
For the hummus:
1½ cup (250–265g) cooked chickpeas
3-4 tablespoons (45-60ml) Lemon juice
1/2 cup (120g) Tahini paste
1 teaspoon Salt or to taste
¼–⅓ cup (60–80 ml) Cooking liquid or cold water, as needed
Optional:
Garlic
2-3 Ice cubes
Instructions:
Soak the Chickpeas: Place chickpeas in a large bowl and cover with plenty of water. Soak overnight (8–12 hours). They will double in size.
Cook the Chickpeas: Drain, transfer to a pot, cover with fresh water, and add baking soda. Bring to a boil, skim foam, then simmer 90–120 minutes, until chickpeas are extremely soft and mash easily between fingers. Reserve some cooking liquid, then drain.
Measure 1½ cups (250–265g) cooked chickpeas for the hummus.
Blend: In a food processor, blend tahini and lemon juice for about 30 seconds until lighter and creamy. Add cooked chickpeas, salt, and optional garlic. Blend 1–2 minutes, scraping sides as needed, until smooth.
Adjust Texture: With the processor running, slowly add cooking liquid or cold water until silky and creamy. At this stage you also can add a few ice cubes for a fluffier hummus (read notes). Hummus should be slightly loose; it thickens in the fridge.
Serve: Spread hummus on a plate, drizzle with olive oil, and garnish as desired (see serving suggestions section). Serve with warm pita or vegetables.
