Smooth and Creamy Hummus Recipe
Last updated: 27 September 2026.
Hummus is a Middle Eastern dip of chickpeas, tahini, lemon and garlic, and it appears on AlBaik’s menu as a side. Homemade hummus is far creamier and fresher than most shop-bought versions, and it costs very little. The secrets to restaurant-smooth hummus are well-cooked chickpeas, good tahini, ice-cold water and patience with the blender.
| Prep | Cook | Serves | Difficulty |
|---|---|---|---|
| 15 min | 1 h if using dried chickpeas | 6 as a dip | Easy |
Note: this is our own home-style recipe inspired by the restaurant favourite. It is not an official brand recipe.
What makes hummus smooth
Grainy hummus usually comes from undercooked chickpeas or chickpea skins. Cooking dried chickpeas until they are very soft, or simmering canned chickpeas for 15 minutes with a pinch of baking soda, breaks them down so they blend into a silky purée. Blending tahini with lemon and ice water first, before adding chickpeas, makes the dip light and fluffy.
Ingredients
- 1 cup dried chickpeas (kabuli chana), soaked overnight, or 2 cans (about 480 g drained) chickpeas
- 1/2 tsp baking soda (for cooking)
- 1/3 cup tahini (sesame paste), well stirred
- 3 tbsp lemon juice
- 1 to 2 garlic cloves
- 1/2 tsp salt, plus more to taste
- 1/2 tsp ground cumin
- 4 to 6 tbsp ice-cold water
- To serve: olive oil, paprika or sumac, chopped parsley, a few whole chickpeas
Method
- Dried chickpeas: drain the soaked chickpeas, cover with fresh water, add baking soda and simmer for 45 to 60 minutes until very soft and falling apart. Canned: simmer drained chickpeas with baking soda in water for 15 minutes.
- Drain and let cool slightly. Keep a few whole chickpeas for garnish.
- In a food processor, blend the tahini and lemon juice for 1 minute until thick and pale.
- Add the garlic, salt and cumin and blend again.
- With the machine running, add ice-cold water a spoonful at a time until the mixture is smooth and creamy.
- Add the chickpeas and blend for 3 to 4 minutes, scraping down the sides, until very smooth.
- Taste and adjust lemon, salt or water.
- Spread in a shallow bowl, swirl the top, drizzle with olive oil and sprinkle with paprika and parsley.
Why this recipe works
- Very soft chickpeas blend smoothly.
- Baking soda helps break down the skins.
- Whipping tahini with lemon and ice water makes the hummus light.
- Blending for several minutes gives a silky finish.
Tips for the best result
- Stir the tahini jar well; the oil separates on top.
- Use fresh lemon juice, not bottled.
- Blend longer than you think.
- Hummus thickens in the fridge; loosen with a little water before serving.
Variations
- Spicy: add a green chilli or a spoon of chilli sauce.
- Roasted red pepper: blend in a roasted, peeled pepper.
- Beetroot: add a small boiled beetroot for a pink hummus.
- Topped: serve with spiced minced meat or chicken on top as a meal.
Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| Grainy hummus | Chickpeas undercooked | Cook until very soft |
| Bitter | Old or poor-quality tahini | Use fresh tahini or make your own |
| Too thick | Not enough water | Blend in more ice water |
| Bland | Needs salt, lemon or garlic | Adjust a little at a time |
Storage and reheating
Keep in an airtight container in the fridge for up to 4 days. Cover the surface with a thin layer of olive oil to keep it fresh. Hummus can be frozen for 1 month, though the texture changes slightly.
What to serve it with
Warm pita, falafel, shawarma, grilled chicken, or vegetable sticks.
How to make tahini at home
Tahini can be hard to find or expensive in some Pakistani cities, but it is easy to make. Toast 1 cup of white sesame seeds (til) in a dry pan over low heat for 3 to 5 minutes until lightly golden, stirring constantly. Cool, then blend in a food processor for a few minutes, adding 2 to 4 tbsp neutral oil slowly, until smooth and pourable. Store in a jar in the fridge for up to a month.
Hummus serving ideas
- As a dip with fresh cucumber, carrot and pepper sticks.
- Spread inside wraps and sandwiches instead of mayo.
- With falafel in a pita.
- As part of an Iftar table with dates and fruit.
- With grilled chicken and salad for a light dinner.
Nutrition
Hummus is a good source of plant protein, fibre and healthy fats from tahini and olive oil. It is calorie-dense, so a few tablespoons is a sensible portion as a dip.
Cost-saving tip
Dried chickpeas are much cheaper than canned ones. Cook a big batch, freeze them in portions with a little cooking water, and you will have chickpeas ready for hummus, falafel, chana chaat and curries.
Hummus around the Middle East
Hummus is eaten across Lebanon, Syria, Jordan, Palestine, Egypt and the Gulf, usually as part of a spread of small dishes called mezze. Each region has its own style: some are very lemony, some heavy on tahini, some topped with whole chickpeas, pine nuts or spiced meat. In Saudi Arabia, it is a common side with grilled chicken and shawarma. The basic recipe here is a good starting point for your own favourite version.
Equipment
A food processor gives the smoothest hummus. A high-powered blender also works if you add a little more water. By hand, you can mash cooked chickpeas with a potato masher and whisk in the tahini mixture for a rustic, chunky hummus.
Portion guide
As a dip for a group, plan on about 3 to 4 tablespoons per person. As part of a main meal with falafel or shawarma, allow a little more. This recipe makes enough for six people as a starter.
Frequently asked questions
Can I make hummus without tahini?
Yes, but the flavour is different. Use a little peanut butter or extra olive oil instead.
Why is my hummus bitter?
Usually old tahini or too much garlic.
How long does homemade hummus last?
Up to 4 days in the fridge.
Is hummus healthy?
Yes, in moderate portions. It provides protein and fibre.