I don’t care what anyone says – our easy, creamy homemade Hummus is superior to all others! It’s so rich, smooth, and flavorful that it even beats most restaurant versions.

You’ll be surprised at just how easy it is to make high-quality hummus right in your own kitchen. With one simple trick, I’ll show you how to achieve the fluffiest, creamiest dip you’ve ever tried — this might just become your best hummus recipe yet!

An overhead image of Hummus served in a white bowl, drizzled with olive oil and topped with a sprinkle of paprika. - 1
  • What Makes This Recipe Work
  • What Goes Into This Hummus Recipe
  • How To Make Hummus
  • Tips for Making Hummus
  • Recipe FAQ’s
  • Hummus Recipe

What Makes This Recipe Work

Once you taste this Hummus , you’ll never go back to store-bought again. It’s incredibly creamy, perfectly balanced with lemon and garlic, and has that smooth, rich texture that makes it irresistible. You’ll love how this homemade hummus turns out every single time — fresh, flavorful, and endlessly dippable.

What makes this the best hummus recipe is its simplicity. With just a handful of pantry staples and one clever step, you get the kind of restaurant-quality hummus you’ve been craving. It’s quick to make, endlessly versatile, and tastes even better than anything you’ll find in a tub.

What Goes Into This Hummus Recipe

Flat lay photo of ingredient shot of tahini, paprika, ground cumin and baking soda, cold water, salt and pepper, garlic, extra virgin olive oil, lemon juice, chickpeas - 2

Making the perfect Hummus only takes a few simple hummus ingredients, most of which you probably already have at home.

  • Chickpeas: The heart of every homemade hummus. They create the creamy, nutty base that blends beautifully with the other ingredients.
  • Tahini: Adds a deep, earthy richness and makes the hummus extra smooth. Use a good-quality tahini for the best flavor and texture.
  • Lemon Juice: Brightens up the flavor and adds just the right amount of tang to balance the creaminess.
  • Garlic: Brings a fresh, savory kick that ties everything together — the secret to hummus that truly stands out.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Hummus

Add chickpeas into a small pot, cover with water, and stir in baking soda. - 3
  1. Boil the Chickpeas: Add chickpeas into a small pot, cover with water, and stir in baking soda. Bring to a boil over high heat, then reduce to medium-high and cook until soft, about 20–25 minutes.
Drain chickpeas in a fine mesh strainer and rinse under cool running water until it runs clear, about 20 seconds. - 4
  1. Rinse and Cool: Drain chickpeas in a fine mesh strainer and rinse under cool running water until it runs clear, about 20 seconds. This removes starches and helps create a creamier texture.
Transfer to a food processor along with tahini, lemon juice, oil, garlic, cumin, salt, and pepper. Process until smooth, scraping down sides when needed. - 5
  1. Blend the Base: Transfer to a food processor along with tahini, lemon juice, oil, garlic, cumin, salt, and pepper. Process until smooth, scraping down sides when needed.
With the food processor running, slowly drizzle in 2 tablespoons of ice-cold water. - 6
  1. Add Cold Water: With the food processor running, slowly drizzle in 2 tablespoons of ice-cold water. This step gives the hummus that smooth, fluffy texture.
If your hummus is still too thick, add 1–2 more tablespoons of cold water until it reaches your desired consistency. - 7
  1. Adjust the Consistency: If your hummus is still too thick, add 1–2 more tablespoons of cold water until it reaches your desired consistency.
Taste and adjust flavors. Transfer to a bowl, drizzle with olive oil, and sprinkle with paprika - 8
  1. Taste and Serve: Taste and adjust flavors. Transfer to a bowl, drizzle with olive oil, and sprinkle with paprika or sumac before serving.

This creamy homemade hummus pairs beautifully with so many dishes, from crispy breads to vibrant mains. Scoop it up with Cheesy Pizza Pull Apart Bread or Garlic Cheese Bread for a cozy snack everyone will devour. The fluffy, garlicky layers are the perfect match for the rich, lemony flavor of your best hummus recipe.

If you’re serving it as part of a meal, try spooning it alongside Greek Lamb Souvlaki with Garlic Yogurt Dip for a Mediterranean-inspired spread.

Tips for Making Hummus

  • I like to let my chickpeas boil a little longer until they’re super soft — it makes the creamiest homemade hummus you’ll ever taste.
  • When using canned chickpeas, I always toss in a pinch of baking soda while boiling. It helps loosen the skins and gives a smoother, silkier blend.
  • I’ve learned to blend the tahini and lemon juice first — it fluffs up the base and makes the rest of the hummus ingredients come together perfectly.

Absolutely! Homemade hummus is packed with protein, fiber, and healthy fats from chickpeas and olive oil. It’s a wholesome snack that keeps you full and satisfied.

You can! Replace tahini with a spoonful of Greek yogurt or a drizzle of extra olive oil. It won’t have quite the same nutty flavor, but it still makes a delicious hummus.

Boil the chickpeas with baking soda before blending, then add ice-cold water while processing. That’s the secret to achieving the best hummus recipe texture.

A side view image of a piece of pita bread dipped into Hummus served in a white bowl, drizzled with olive oil and topped with a sprinkle of paprika. - 9 Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 10

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IngredientsUSMetric1x2x3x

  • ▢ 15 ounces chickpeas drained (or 1 1/2 cups cooked chickpeas)
  • ▢ 1/2 teaspoon baking soda for canned chickpeas only
  • ▢ 1/4 cup tahini
  • ▢ 2-3 tablespoons lemon juice adjust to your tastes
  • ▢ 1 tablespoon extra virgin olive oil
  • ▢ 2 cloves garlic minced
  • ▢ 3/4 teaspoon ground cumin
  • ▢ 3/4 teaspoon salt to taste
  • ▢ 1 pinch black pepper to taste
  • ▢ 2 tablespoons water ice cold
  • ▢ 1 pinch paprika Pinch of paprika or sumac for serving

Instructions

  • Add chickpeas into a small pot. Cover with water and add baking soda. Bring to a boil over high heat. Reduce heat to medium-high and let boil until soft, about 20-25 minutes.
  • Drain chickpeas in a fine mesh strainer under cool running water until water runs clear, about 20 seconds.
  • Transfer chickpeas to a food processor with tahini, lemon juice, olive oil, garlic, cumin, salt and pepper. Process until smooth, scraping down the sides with a spatula when the hummus gets stuck to the walls of the bowl. Process once more. With the food processor running, drizzle in 2 tablespoons of the ice cold water. Process until smooth and creamy. (If your hummus is too thick if using a thick tahini, blend 1-2 extra tablespoons of cold water into your hummus until reaching your desired consistency.)
  • Taste test and adjust flavours if necessary: extra pinch of salt or cumin, or a little extra lemon juice.
  • To serve, drizzle with olive oil and sprinkle with a light dusting of paprika.

Notes

  • If you’re using tahini, blend in two extra tablespoons of water for extra smooth consistency.
  • Sprinkle with paprika for an extra flavour hit.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

A side view image of Hummus served in a white bowl, drizzled with olive oil and topped with a sprinkle of paprika. - 11

Hummus

Ingredients

  • 15 ounces chickpeas drained (or 1 1/2 cups cooked chickpeas)
  • 1/2 teaspoon baking soda for canned chickpeas only
  • 1/4 cup tahini
  • 2-3 tablespoons lemon juice adjust to your tastes
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic minced
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon salt to taste
  • 1 pinch black pepper to taste
  • 2 tablespoons water ice cold
  • 1 pinch paprika Pinch of paprika or sumac for serving

Instructions

  • Add chickpeas into a small pot. Cover with water and add baking soda. Bring to a boil over high heat. Reduce heat to medium-high and let boil until soft, about 20-25 minutes.
  • Drain chickpeas in a fine mesh strainer under cool running water until water runs clear, about 20 seconds.
  • Transfer chickpeas to a food processor with tahini, lemon juice, olive oil, garlic, cumin, salt and pepper. Process until smooth, scraping down the sides with a spatula when the hummus gets stuck to the walls of the bowl. Process once more. With the food processor running, drizzle in 2 tablespoons of the ice cold water. Process until smooth and creamy. (If your hummus is too thick if using a thick tahini, blend 1-2 extra tablespoons of cold water into your hummus until reaching your desired consistency.)
  • Taste test and adjust flavours if necessary: extra pinch of salt or cumin, or a little extra lemon juice.
  • To serve, drizzle with olive oil and sprinkle with a light dusting of paprika.

Notes

  • If you’re using tahini, blend in two extra tablespoons of water for extra smooth consistency.
  • Sprinkle with paprika for an extra flavour hit.

Nutrition

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Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!

I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.

How to Make The Quickest Tacos

I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.

  • Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
  • Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
  • Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.

What to stuff in a Perfect Taco?

Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.

  • The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
  • The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
  • The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!

Our 10 Must-Make Taco Recipes

Now that you’re armed with all the pro tips, let’s get to the recipes!

Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.

Crispy fish tacos topped with pico de gallo, cilantro, and lime wedges on a plate - 12

Crispy Fish Tacos

Beef tacos with guacamole, salsa, and lime wedges on a plate - 13

Beef Mince Tacos (Better Than Takeout)

Close-up of smash burger tacos in a blue speckled tray, filled with melted cheese, lettuce, tomato, and red onion, being topped with creamy sauce. - 14

Viral Smash Burger Tacos

Crispy beef birria tacos with melty cheese and a rich red chile broth for dipping—bold, cheesy, and full of flavor. - 15

Easy Birria Tacos

Oven Baked BBQ Chicken Pizza Tacos on a baking tray - 16

Oven-Baked Barbecue Chicken ‘Pizza’ Tacos

Korean Bulgogi Bbq Beef Tacos with lemon wedges - 17

Korean Bulgogi BBQ Beef Tacos

Slow Cooker Barbacoa Short Rib Tacos in hand - 18

Slow Cooker Barbacoa Short Rib Tacos

Close up image of finished taco salad. - 19

Easy Taco Salad

Grilled Tequila Lime Chicken Taco Salad on a patter - 20

Grilled Tequila Lime Chicken Taco Salad

A bowl of homemade salsa made with tomatoes, onion, garlic, Serrano peppers, jalapeños, garlic, cumin and oregano. - 21

The Only Salsa Recipe You’ll Ever Need

Pico De Gallo is a super easy to make fresh tomato salsa you can serve with anything! From tortilla chips to tacos, enchiladas or Carne Asada - 22

Pico De Gallo

Top view of The best, creamy Guacamole is so easy to make and better than anything found in a jar! Homemade Guacamole takes minutes to make and is so incredibly delicious! Perfect for a party as an appetizer OR just a simple snack! Use as a topping for your favourite fajitas, tacos and even carnitas. - 23

Best Creamy Guacamole