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Hummus served on a black plate with garnish and pita bites.

Creamy Hummus Recipe

Homemade hummus is luxuriously creamy, smooth, and rich. Use it as a spread, dip, or maze, and it is very easy to make. It deserves its reputation as a versatile, clean and healthy food.
Course Appetizer
Cuisine Mediterranean
Keyword Creamy Homemade Hummus
Prep Time 20 minutes
Servings 3 cups
Calories 392kcal
Author Subhasmita


  • 120 grams Dried Chickpea (Ref note 1)
  • ¼ cup Chickpea Cooking Liquid
  • cups Tahini
  • 2 cloves Garlic chopped
  • ½ teaspoon Cumin
  • 2 tablespoon Olive Oil
  • 2 tablespoon Lemon Juice
  • Salt to taste
  • 2 cubes Ice
  • Olive Oil to drizzle on top
  • Paprika to sprinkle on top


If using dried Chickpeas

  • Soak dried chickpeas 8 hours or preferably overnight.
  • In Instant Pot - Cover soaked chickpeas with enough water ( at least 2 inches above chickpeas). Seal the valve and cook on 'high pressure' for 15 minutes followed by a natural release for 10 minutes.
  • In a pressure cooker (on the stovetop) - Add enough water to the pressure cooker so that chickpeas are completely covered. Pressure cook for 5-6 whistle. Then let the pressure release naturally.
  • Cooked Chickpeas should be really soft yet holds the shape.
  • Reserve ½ cup of cooking liquid

If using Canned Chickpeas

  • Drain the chickpeas well. Reserve ½ cup of liquid.
  • Cook drained chickpeas in enough water on the stovetop (in an open pot) on high heat for 10 minutes. This is to ensure the chickpeas become extra soft. Drain and keep aside.

Making Hummus

  • Reserve a few cooked chickpeas for garnishing.
  • For extra smooth hummus, Peel the skin of chickpeas. If you are short of time skip this step.
  • In a high power blender/ Food Processor r add cooked chickpeas, Tahini, chopped Garlic, Cumin powder, olive oil, ¼ cup Chickpea Cooking Liquid and ice cubes. Blend it for 2 minutes.
  • Scrap the sides with a spatula. Check salt and add more if required. Add lemon juice and blend again for 2 minutes until it is really smooth.
  • Serve in a bowl. Drizzle more olive oil on top, sprinkle paprika and a few cooked chickpeas. You can also sprinkle chopped parsley on top.



  1. Use 1 14oz can of Chickpeas instead of dry chickpeas.


Serving: 1cup | Calories: 392kcal | Carbohydrates: 31g | Protein: 13g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Sodium: 21mg | Potassium: 497mg | Fiber: 8g | Sugar: 5g | Vitamin A: 50IU | Vitamin C: 7mg | Calcium: 87mg | Iron: 4mg