Homemade Hummus
Creamy, silky homemade hummus that rivals the best hummus joints - fresh, satisfying and simply tastier than any store-bought tub.
By Noga Schryer · July 8, 2026
Ingredients
- 250 g dried chickpeas (or 2 cans cooked chickpeas, drained)
- 1 tsp baking soda (for soaking)
- 1/2 cup good-quality raw tahini
- Juice of 1 lemon
- 2–3 garlic cloves
- 1/2 tsp cumin
- Salt to taste
- 2–3 ice cubes
For serving
- Olive oil
- Paprika
- Chopped parsley
- Reserved whole chickpeas
Instructions
- 1
Soak the chickpeas overnight in plenty of water with the baking soda (using canned chickpeas? Skip to step 4).
- 2
Drain, transfer to a pot with fresh water and bring to a boil. Skim off the foam.
- 3
Simmer for 60–90 minutes, until the chickpeas are very soft and mash easily between your fingers. Reserve a cup of the cooking water and drain.
- 4
Set aside a handful of chickpeas for garnish. Blend the rest in a food processor for about 2 minutes to a paste.
- 5
Add the tahini, lemon juice, garlic, cumin and salt. Blend, add the ice cubes and keep blending for 3–4 minutes until silky smooth. Thin with cooking water as needed.
- 6
Spread on a plate, make a well with the back of a spoon, drizzle with olive oil and top with chickpeas, paprika and parsley.
Noga's tip
The secret to a silky texture is long blending with ice cubes — do not cut it short. Hummus is best fresh, served warm on the day it is made.