How to Make Hummus

Make your own smooth, protein-packed, delicious hummus with these simple steps.

Hummus is a smooth dip or spread made from ground chickpeas. It is loaded with good stuff and complements every variety of chip, salad, sandwich, veggie and piece of pita bread you can find. It’s also incredibly simple to make on your own. Traditionally, hummus is flavored with tahini paste (made from ground sesame seeds), lemon, olive oil and garlic. But with so many fabulous ways to flavor your own, the possibilities are endless!

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The consensus with good hummus is that cooking your own chickpeas yields a superior taste and texture than you can get with canned chickpeas. And I find that it’s true. But I will make a concession: dry chickpeas can be hard to find. At least they were in my neck of the woods. So if you absolutely cannot find dry chickpeas you can use the canned variety. After you have cooked your chickpeas according to package directions—taking care to reserve about a cup of the cooking liquid—it’s time to peel them.

Yes, I’m asking you to peel the shell off of 2 cups of chickpeas. This is really the only time-consuming part of making hummus. You’ll find, though, that removing the thin skin from each chick pea makes for a smooth, creamy hummus. It’s a pretty crucial step. Once you get started the work goes pretty quickly. You will be a pro at this in no time!



Start by adding 1/2 cup of tahini paste. Tahini has the consistency of almond butter, and is very, very different from sesame oil. Tahini can usually be found with the nut butters in your grocery store.

After you add tahini, you will add all the other goodies. The other goodies (for traditional hummus) include the juice of 1 lemon (more to taste), 1/4 cup extra virgin olive oil, 2 cloves of garlic (peeled and smashed), 1 tablespoon ground cumin, 1 teaspoon kosher salt and 1/2 teaspoon black pepper (more to taste).


Pulse with your food processor until you start to get a paste consistency. Taste. This is where you will add in more lemon juice if you prefer a brighter flavor. This is also where you will add in the cooking liquid you reserved. Drizzle it in just a little at a time…

Until you reach a smooth and creamy consistency. The photo above is close, but not quite right.

Perfect! Serve drizzled with a little more olive oil and chopped fresh parsley.

About Heather T.

Heather, who runs, has been making messes in the kitchen since she was a little kid when her mom handed her a cook book and told her, “If you can read, you can cook.” Today she serves up fresh, healthy eats, easy weeknight meals and decadent sweet treats.