Hummus is one of those things that lives on our snack rotation pretty much year-round. It's a tasty way to get more plant protein and fiber onto the table especially when you pair it with raw veggies.

homemade hummus topped with paprika and olive oil served with pita

Store-bought hummus is expensive for what it is, and when you look at the ingredient list, you're often getting seed oils and preservatives you didn't ask for. Making it from scratch at home costs roughly half what a run-of-the-mill store-bought tub does, and it tastes infinitely better.

The secret is starting with dried garbanzo beans instead of canned. Dried beans give you a cleaner flavor and a silkier texture (if you follow my tips!), and they're cheaper. The Instant Pot makes them totally approachable (though I’ve got the canned beans and stovetop boiling instructions too). If you've been intimidated by cooking dried beans before, this is the recipe that changes that.

Helpful Hacks for The Best Homemade Hummus

A few things make this hummus noticeably better than anything from the store:

Baking soda in the soak and cooking water. This is the trick that makes the beans break down beautifully thanks to the magic of science. It softens the skins and helps the interior get silky smooth.

Whipping the tahini and lemon juice first. This is the restaurant move that a lot of home recipes skip. Before any beans go in, you blend the tahini and fresh lemon juice together for 30 seconds until the mixture lightens in color. It gets airy and almost fluffy, which is the foundation of that ultra-creamy texture without having to dump in a ton of oil later.

Adding the beans in two stages. Starting with half the beans lets the food processor work more efficiently and ensures everything gets fully incorporated before you add the rest. Surefire way to avoid lumpy hummus!

Cold water at the end. A splash of cold water smooths everything out and gives you that smooth, whipped consistency without making it watery.

How to Make Instant Pot Hummus (Step by Step)

garbanzo beans soaking in a bowl with water and baking soda

Soak the Beans: Add 4 oz of dried garbanzo beans to a bowl with enough water to fully submerge them and 1 teaspoon of baking soda. Let them soak for at least 6 hours — overnight works great.

chickpeas after cooking in the instant pot

Cook the Beans: Drain the soaking water. Add the beans to your Instant Pot with 1 cup of fresh water, 1 teaspoon baking soda, and ½ teaspoon salt. Cook on high pressure for 8 minutes, then allow a natural release for 10 minutes before venting.

spoon of the lemon and tahini to show consistency

Whip the Tahini and Lemon: While the beans are cooking (or after), add ¼ cup tahini and ¼ cup fresh lemon juice to a food processor. Run it for about 30 seconds until the mixture lightens in color and looks almost whipped.

scraping down the sides of the bowl after whipping the olive oil, lemon and tahini

Add the Oil: Add 2 tablespoons of olive oil and ½ teaspoon salt to the food processor and run for another 30 seconds.

hummus blended before adding the water to smooth it out

Add the Garlic and Beans: Drain the cooked beans. Add half of them to the food processor along with 1 clove of freshly grated raw garlic. Process for 1 minute. Add the remaining beans and process for another minute.

finished hummus blended in the food processor

Finish with Cold Water: With the food processor running, add 2 tablespoons of cold water. Check the texture and add more water, a tablespoon at a time, until it's exactly where you want it. Should be smooth and just loose enough to swirl.

Tips, Swaps & Make-It-Your-Way Options

Tahini: Quality matters here. You want a tahini that's smooth, not bitter, and pourable. Good tahini should taste almost nutty and pleasant on its own. If yours tastes bitter, that's likely where the off-flavor in your hummus is coming from.

Garlic: Raw garlic grated in gives a brighter, more pronounced garlic flavor. If you want something more mellow, roast a clove or two first and add those instead.

Lemon: Fresh is best here. Bottled lemon juice will give you a flat, slightly off flavor.

Consistency: This recipe makes a thicker hummus. If you like it on the looser side, keep adding cold water a tablespoon at a time until it's right for you. You can also swap the cold water for some of the reserved chickpea cooking liquid. It has great flavor and adds a little extra depth and creaminess.

Flavor variations: Once you have this base down, you can take it anywhere. Roasted red pepper, roasted garlic, za'atar swirled on top, a drizzle of chile oil. This is a great base recipe to riff on.

No Instant Pot? No Prob.

Stovetop with dried beans: Follow the same soak instructions. Drain, then add beans to a pot with fresh water to cover by a couple of inches, 1 teaspoon baking soda, and ½ teaspoon salt. Bring to a boil, then reduce to a steady simmer and cook for 45–60 minutes until the beans are very soft. You want them a little past al dente and slightly mushy. The baking soda trick still applies and still helps. Drain and proceed with the food processor steps as written.

Using canned chickpeas: One 15 oz can of chickpeas is a solid substitute for the dried beans in this recipe. Drain and rinse them well, then skip straight to the food processor. The texture will be slightly less silky than fresh-cooked dried beans, but the tahini-and-lemon whipping method still makes a big difference. It's a great option for a quick weeknight batch.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Hummus will thicken as it sits so stir in a splash of water or olive oil to loosen it back up before serving.

Joanie's Balanced Bites: What to Eat with Egg BitesJoanie's Balanced Bites

Hummus is genuinely well-rounded when it comes to macronutrients. The garbanzo beans bring a solid combination of plant protein and fiber, and the tahini adds healthy fats from sesame seeds. Olive oil layers in more good fat. Together, these three things help slow digestion and support steadier energy and slower glucose absorption.

The most natural pairing with hummus is raw vegetables (cucumbers, carrots, snap peas, radishes, bell peppers). The fiber in the veggies adds to what's already in the hummus so this is a super snack!

Pita or my sourdough crackers are a great choice too. If you want to be more intentional about blood sugar, choose a whole grain option or enjoy the pita alongside some protein. Like a little chicken, some feta, a hard-boiled egg on the side.

This also works beautifully as a spread in a wrap, a base for a grain bowl, or alongside a simple protein at lunch.

homemade hummus topped with paprika and olive oil served with veggies

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