Smooth Hummus Recipe

With just a few simple tricks, you really can make creamy smooth hummus at home and yes, we really do think it’s better than store-bought.

In the past, if we were in the grocery store you could almost bet that one of us would throw a tub of smooth hummus into our cart. That was until we figured out this simple hummus recipe that we honestly believe is better than anything we could have found at the store.

Easy Smooth Hummus

Roasted Red Pepper Hummus RecipeYou May Also Like This: We love our Roasted Red Pepper Hummus Recipe – it’s so simple and is just as smooth and creamy as this recipe.

Smooth Hummus Recipe – How To Make it Better Than Store-Bought

First, let us mention that this simple hummus recipe uses tahini. In the hummus-loving world, there are two camps. Some love the zest and deep flavor of tahini added, others could really go without it. We like it both ways, but for smooth hummus rivaling our favorite brands in the store, we use this recipe.

Simple Hummus Recipe

So, what’s the secret?

It’s simple really. It’s the order in which you add ingredients to your food processor. Seriously, it’s that easy. Tahini and lemon juice go in first. Then, before you add anything else, turn on the food processor and let it run for a minutes or so.

Quick and Easy Tahini RecipeDid you know you can make tahini at home? It’s very simple and lasts up to a month in your refrigerator. Here’s our recipe for making enough tahini for two batches of our hummus: Quick and Easy Tahini Recipe.

See the photos below? In the first one, we’re pouring tahini into a clean food processor. After a minute of being whirled, whipped and creamed in the food processor it turns into the paste you see on the right. It’s lighter in color and much thicker.


From here, you can add ingredients as you will, but make sure you stand back and let that food processor run — we’re talking a minute of running after adding each ingredient.

To Skin or Not to Skin The Chickpeas?

Another trick is to remove the skins of each chickpea. We’ve done it. For one can of chickpeas, you’re looking at about ten minutes. We really didn’t want to add that to our hummus, but just to make sure, we tried it both ways — skinless chickpeas and chickpeas right out of the can.

In the photo below, the spoon of hummus on the left used skinless chickpeas. The right came from chickpeas straight out the can. You can see, even from this photo that the skinless chickpeas made for a slightly smoother hummus, but in our opinion it really wasn’t enough of a difference to warrant ten minutes of skinning chickpeas.


That’s a closeup photo of our recipe that calls for chickpeas straight from the can (not skinned). It’s smooth, creamy and luscious. We love it!

HummusDid you enjoy our simple hummus recipe? Might we suggest you take a look at more of our easy appetizer recipes. Or, take a peek at some of our favorite and easy snack recipes:

4.8 from 430 reviews
Easy Smooth Hummus
Prep time
Cook time
Total time
Why we love this recipe. When we first figured out how to make our own hummus, we were shocked at how easy (and fast) it is. With just a few simple tricks, you really can make creamy smooth hummus at home and yes, we really do think it’s better than store-bought.

What you need to know. Two things here. First, we use canned chickpeas, which is much, much quicker than using dried. Some swear by soaking and cooking their own dried chickpeas, but we’re just not that organized and love that canned chickpeas means we can enjoy our hummus in 10 minutes. Second, our recipe calls for tahini, a creamy paste made from sesame seeds. You can usually find tahini in larger grocery stores or specialty markets.

Equipment you’ll need. A mesh strainer or colander, food processor, silicone spatula, measuring cups and spoons.
Yield: Makes about 1 1/2 cups or enough for 4 to 6 snack portions
You Will Need
  • One 15-ounce can (425 grams) chickpeas, also called garbanzo beans
  • 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
  • 1/4 cup (59 ml) tahini, we use Krinos or Homemade Tahini (it's easy to make)
  • Half of a large garlic clove, minced
  • 2 tablespoons olive oil, plus more for serving
  • 1/2 to 1 teaspoon kosher salt, depending on taste
  • 1/2 teaspoon ground cumin
  • 2 to 3 tablespoons water
  • Dash of ground paprika for serving
Preparing the Hummus
  1. In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.
  2. Add the olive oil, minced garlic, cumin and the salt to the whipped tahini and lemon juice mixture. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
Adding the Chickpeas
  1. Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
Creating the Perfect Consistency
  1. Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect.
To Serve
  1. Scrape the hummus into a bowl then drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika.
To Store
  1. Store homemade hummus in an airtight container and refrigerate up to one week.

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818 comments… Leave a Comment

  • Sal November 20, 2015, 10:34 am

    Absolutely Love this hummus!! Thanks for sharing recipe.

  • Gail November 15, 2015, 5:43 pm

    This recipe is #1 with my husband, son, and grandson…game night must! 5 Star recipe! Don’t think I will even try any other. However, my grand-daughter is a black bean fan and tells me there is a version of it in stores. Could I adapt this recipe…maybe use some cilantro and lime juice…a little extra heat. Any body tried black beans? Help me please.

  • Eva November 13, 2015, 4:58 am

    Great recipe! For anyone wishing to adapt to make it low FODMAP diet friendly, substitute garlic-infused olive oil for the called-for regular olive oil and omit fresh garlic! Works beautifully!
    5 stars

  • Allyson November 12, 2015, 10:43 pm

    So, this is coming from someone with hardly any skill in the kitchen… I made this tonight and asked for suggestions from some really great cooks and my husband (with a very sensitive palate). The only thing I changed was that I used garlic grapeseed oil instead of olive oil. They said it was the best hummus they have ever had and the only suggestion they had was that I give them the recipe. Hooray! Thank you!! I will be sharing this recipe with them tonight!

  • Katalin November 6, 2015, 9:45 am

    Thank you for the great recipe made easy. We were several times in the middle-east and always loved hummus. Returning home I did not make it though as it was so much connected being away. Now, first time I made it based on your advice. It is great! I made the tahini and the hummus in 25 minutes. I love it! A small trick: I replaced lemon with orange as I had forgotten to buy lemon. You should try it! Orange makes hummus so soft and smooth. I am going to chase for other inspirations on your wonderful site. Thx. K.

  • Kirsten November 3, 2015, 3:38 pm

    Truly fantastic hummus. So easy to make and can’t get over how creamy it is! Will never need store-bought hummus again.

  • Mike November 2, 2015, 6:15 am

    Simple to make,gorgeous to eat. I used my homemade tahini. Altogether delicious.

  • John October 29, 2015, 11:03 am

    Thank you for the recipe. The hummus turned out awesome. Best recipe I’ve found. I also took the recipe and played with it a little bit. I made a white bean hummus using white kidney (cannellini) beans. Instead of tahini I substituted almond butter. I still used the same amount of lemon juice and for seasonings I used 1 small clove of garlic, 1 tsp salt, 1 tsp pepper, and 1 tsp dried mint. It turned out pretty well

  • Jilly October 27, 2015, 7:16 am

    Looks delicious
    I want to make a large quantity for a party, will it freeze ?


    • Joanne November 8, 2015, 9:56 am

      Hi there, while we have never tried freezing hummus, this article should help. It looks like you can as long as you store it in an airtight container. – Joanne

  • Emily October 26, 2015, 2:29 pm

    I just made the recipe without the skins and it came out good. My 12 month old picky eater couldn’t get enough of it. Thanks.

  • Diane B October 25, 2015, 6:18 pm

    Just made this and added sun dried tomatoes. Nummy, can’t get enough.

  • Maidbymarian October 24, 2015, 3:55 am

    Hi thank you for this recipie. It is amazing. I actually tossed everything into a tiny blender and went for it. I used more garlic. Such an easy recipie and delicious.


  • Angeline October 10, 2015, 1:12 am

    I made it this morning and was really delighted with the results. I took an hour though – as I was peeling off the chickpeas skin.

    As I’m from Singapore, it’s really hard to find hummus that is as good as what you can find in the Middle East so I decided to make it myself. Tahini is slightly difficult to find here and I only managed to find it in Jason’s supermarket’s Wellness section. It cost me S$9.20 (USD 6). I’ll try to make my own the next time.

    Thank you for the recipe!

    • Joanne October 16, 2015, 12:43 pm

      Hi Angeline, Try our homemade tahini recipe — it’s really easy and should be cheaper than the tahini you found.

  • Yadira October 5, 2015, 5:57 pm

    I love hummus and couldn’t help to try this recipe after so many good comments. It was delicious!
    Can’t wait to try other recipes here.
    Keep on with the great job!

  • Helen October 4, 2015, 1:08 pm

    Absolutely delicious! I made it exactly to the recipe and my husband even loves it (and he is not a hummus fan). I made a second batch but added two fresh seeded chopped jalapeno peppers straight from my garden. That one will be a surprise for my son!

  • Jenifer October 2, 2015, 9:01 pm

    Made today, don’t have a food processor but the Vitamix worked just fine! Excellent recipe, will make again. Used more garlic than specified, and olive oil infused with chili pepper. No, not flaming hot, but nicely spicy. A winner!

  • SeaCorey October 2, 2015, 10:45 am

    Can the drained liquid from the chickpea can be used in place of water to loosen the hummus if necessary?
    Thanks, I’m looking forward to trying this recipe this weekend!

    • Joanne October 16, 2015, 12:46 pm

      You can do that if you want — we use water since the canned liquid can sometimes be salty.

  • Tony September 29, 2015, 9:18 pm

    Great recipe.
    What food processor is that in the video. I been looking for a good one like that.

    • Joanne October 16, 2015, 12:48 pm

      I believe it was a Cuisinart (we don’t have it anymore — I suppose we made too many batches of hummus!).We did love it, though. It was the most basic model at the time.

  • Helen September 29, 2015, 9:14 am

    Will be trying this recipe out soon. Could you tell me how long it will stay fresh for in the fridge, as my shop bought one says use within 1 day ! Thank you

    • Joanne October 16, 2015, 12:50 pm

      We’ve kept ours (in the fridge) for days.

  • Natalie Joseph September 19, 2015, 10:58 am

    Beautiful. Very smooth. Added heaps more garlic. Best hummus recipe.

  • Ken's Kitchen September 16, 2015, 3:23 am

    I came across your hummus recipe while just ‘cruising around’. Based on the recipe, pictures, and comments I decided I would give it a try. However, once I started making it I discovered that I wasn’t as prepared as I thought I was – I only had half the amount of sesame seeds I needed, and I had extremely few chickpeas left. I like cooking dried beans, so I have plenty on hand; I just didn’t have as many chickpeas as I believed I did. So I used Great Northern beans instead. It turned out very good! I toasted the sesame seeds. The seeds smell wonderful while they’re toasting. And I was constantly smelling them while making the tahini. I made a double batch of the beans, and I’m glad I did for two reasons: 1) the hummus is good, and 2) because of the stickiness of the hummus it takes a little bit of work to cleanup the food processor. I had a little bit of olive oil from a jar of sun-dried tomatoes that I recently used, so I topped the hummus with that oil. It added terrific flavor. Next time I’m going to actually mix in some sun-dried tomatoes, and I’m going to be sure I have enough sesame seeds for the amount of hummus I plan to make. And I’m looking forward to trying various other flavors.

    Also, one question … I put the leftover hummus in a bowl, covered it with plastic wrap, and placed it in the refrigerator. A couple hours later I noticed that the top of the hummus had turned a little brown. I’m not overly concerned about it, but it doesn’t look appetizing. Is there something I can do to keep it from darkening? Would lemon juice or something else help stop the color turning?

    • Joanne September 16, 2015, 2:18 pm

      Hi Ken, Next time try pressing the plastic wrap onto the top of the hummus.

      • Christine October 26, 2015, 4:47 pm

        Excellent recipe! I doubled the garlic and used your home made tahini sauce recipe. I made this several times and is a household staple now. I store my hummus and my tahini sauce each in their own wide mouth glass mason jars and stays very fresh for a good week if not more. I make double batches when I have company.

  • Pam L. September 15, 2015, 2:31 pm

    Recipe was simple to make, even tho I opted to skin the chick peas (that’s just time-consuming, not difficult). I don’t see any reason to ever buy store-bought hummus again. I may use a teaspoon less lemon juice and maybe a bit more garlic. Also, I used just 1/2 tsp. salt. Final product looked as good as any I ever purchased and tasted better! I drizzled a bit of olive oil on top and sprinkled a bit of paprika, as suggested. Also put approximately a tsp. of olive tapenade on top.

  • Gabi September 14, 2015, 1:17 am

    Sooo yummy! I was sceptical to try thinking it might be a bit bland… very very pleasantly surprised! Would definitely recommend people to try this one out

  • xmdp September 12, 2015, 10:40 am

    I’ve tried several hummus recipes without much success but this one works like a charm. Delicious, easy and yes, better than store bought. Much better. In fact, we haven’t bought hummus since we discovered this gem. Easily adaptable to almost anyone’s taste with the addition of one or two favourite flavors.
    At least a dozen thank you’s and compliments from this home.

  • Lydia September 8, 2015, 11:07 pm

    Just made this hummus recipe, it was amazing.

  • tracy September 5, 2015, 9:35 am

    It was great I added roasted red peppers and chili flakes , I like spicy!

  • Chris August 28, 2015, 12:41 am

    Wonderfully easy. Thank you so much!

  • Zoey August 23, 2015, 9:31 pm

    I use this recipe every time I make hummus! Its honestly the best hummus ive ever tried. So good!!

  • MZ August 23, 2015, 2:20 am

    Hi..tried it and absolutely love it. Thanks so much!

  • Claire August 19, 2015, 3:55 pm

    Five stars. Loved this recipe.Added more garlic.Used mortar and pestle as have not got a processor.

  • MargoC August 10, 2015, 8:22 pm

    Using this recipe as a guide, I made my first REALLY good batch of hummus. I cooked my own chick peas on top of the stove for 2 hours ,drained them and saved some of the cooking water for thinning the mix, and replaced prepared tahini with toasted sesame seeds and avocado oil. I used the specified amount of fresh garlic but added extra cloves of roasted garlic that I had in the fridge. I assembled it just like she outlined. Very creamy consistency. Will do this again.

    FYI – I pre-soaked peas for 36+ hours; I actually forgot to cook them the day before. And I added 1/4 teaspoon of baking soda to the stovetop cooking water – just enough water to cover the peas.

  • Colin August 10, 2015, 2:15 pm

    A brilliant recipe. Really creamy and tasty. Now starting to play around with the recipe a little – less tahini (can be bitter), added black olives to last batch and chilli flakes to last one. Both great. Thank you.

    Definitely 5 stars :)

  • Warren August 10, 2015, 1:33 am

    If you want to save time and mess then go ahead and buy your store hummus. If you want to impress your friends and enjoy some good eats then follow this recipe. I did this exactly as above and will never go back to the store stuff. The people I served it to immediately noticed the difference. This recipe card is forever in my file.

  • Linda Frank August 3, 2015, 2:50 pm

    After continuously buying hummus in the grocery stores since my son and I love it, I decided to make it myself. So I came across your recipe – made it – and yes, it was even better than store bought! Try it hummus lovers!

  • Jane August 2, 2015, 3:56 pm

    Marvelous recipe! The only quibble is that the amount of lemon juice is a bit much for me – makes my whole batch so lemony it drowns out the other flavors. I cut it down to 1.5 T. lemon juice and it works nicely. (I also boosted the cumin a wee bit because, c’mon, cumin.)

  • Deborah C August 2, 2015, 12:19 pm

    This is a great foundation recipe. I made a double batch for a gathering in two days (hummus seems to develop flavor, so I always try to make a day ahead).
    I added curry powder (Simply Organic, nice flavor). Then I split the batch to make a spicier one by adding cayenne and then topped with a bit more.
    I also “cheated” and made this with cannelini as I like the consistency better. I also added an entire bunch of cilantro, removing only the fat stems. I added this right after the tahini mixture section.
    When making hummus for my family, I always process a serrano (seeded) first as we eat spicy.

  • Stephanie Heath July 31, 2015, 12:27 pm

    Amazing recipe! I have always heard that hummus was a tough food to make at home, so I’ve always been wary. This was my first ever attempt and it came out perfectly. I’m a fan of slightly lumpy hummus (I like the texture), so I was able to make it to my liking.

    Thanks for this recipe, it’s wonderful! And the cumin is a great touch!

  • Katie July 29, 2015, 10:31 pm

    Oh wow – thank you so much, this is the first successful recipe I have found for hummus, before they have always been lumpy, or needed too much oil etc. This is perfect – I added 1/2 teaspoon smoked paprika to the second batch and it was delicious! Yum yum yum! People complaining about lemony taste etc, just put less in and adjust the taste as you want – easy! But I found this perfect!

  • April July 29, 2015, 12:44 am

    So Delicious!!! I’ve never made homemade hummus before, but now I know I can! After reading the other comments, I added some extra garlic, onions and a little lime juice to the original recipe. It turned out so smooth and creamy–better than store-bought! BTW, I made this in a blender, as my food processor is very small. I’ll definitely make this again and again!

  • Zoe July 9, 2015, 3:29 pm

    What a simple recipe and I love, love, love all the feedback and tips that everyone else has provided! very helpful! I was using tinned chickpeas with the Epicure spices (didn’t add any tahini because I bought a jar once and the stuff was gross, and it was only used once before I threw it away). The spices I was using was way too strong of the roasted garlic (but it was more like burnt garlic)

    My kids love hummus so we will be trying this tonight!

  • Jane Andrews July 7, 2015, 12:42 am

    I tried this recipe today and I loved it!!!!

  • Peter July 6, 2015, 5:05 pm

    This is the BEST recipe for Hummus I have ever used….. and I have tried a bunch… PLUS tried winging it too. Without a doubt, the key is starting with the Tahini (used the recipe noted in this article) in the processor first. It came out smooth and totally awesome!!!

    This is the perfect base to perfect your own hummus. I like mine more garlicky…. four-cloves-raw kind of garlicky…. and added some heat too.

    As a side note…. instead of using water at the end to smooth it to your liking, save the juice from the can of beans and use it instead. No reason to dilute the flavor when you don’t need to.

    Thanks Joanne and Adam…. great (BEST) recipe.

  • Jeanne Daniels July 6, 2015, 12:26 pm

    This was the first time I’ve made hummus. It is fantastic! So much better than store bought. After tasting I did add a little more cumin and garlic. I used canned peas, rinsed well and I love the texture of it.

  • Erin @ Recimplicity July 5, 2015, 9:39 pm

    Love this recipe! Adding the ingredients one-by-one makes a big difference in texture. It is a staple in my meal planning capsule this season.

  • Ramsin July 4, 2015, 5:32 pm

    Best hummus I’ve ever made!!! The ingredient proportions are perfect as described. Very delicious specially with ground cumin!

    Thank you Joanne,

  • Kathleen July 3, 2015, 2:42 pm

    Wow! I love this recipe!
    have made it twice now and it is soooo quick and easy! Cooked the garbanzos in the microwave for three minutes and cooled them before using . Read that tip recently. Very smooth and creamy.Yum.

    • Terri October 11, 2015, 2:52 pm

      Why do you have to cook garbanzo Beans first? I used organic canned, put every thing in the blender, including avacado, onion, spices coconut powder,. Red pepper. It came out yummy. Guess you could get creative and add all kinds of heathy foods.

  • Lisa June 18, 2015, 5:02 pm

    I made mine from scratch with tahini and the tahini was so thick I needed a lot of olive oil to get it to the right consistency. I thik I used too much tahini? I am still working with it. Thanks for the info.

  • Misty June 17, 2015, 11:31 pm

    This tastes so so good. Mine didn’t turn out creamy enough but I think it was due to my food processor. It only has ‘chop’ and ‘grind’. Even with it not being totally creamy, it was still great. I will absolutely make this again and again.

  • Merrick Dean June 17, 2015, 9:37 am

    Very good ! I have often noticed that my home made was never as creamy as store bought, and always did the chickpeas first!!
    It came out much creamier with your method so thank you :)
    As to the seasonings, that I see some complaining about.. Everyone’s taste is different ! Me, I kept fairly close to yours, a tad more salt, also added Pepper.. Oh and i used a whole Garlic Clove ( but then I knew already..I love Garlic ! ) Adjust how you like .. :) That’s my motto.. I appreciated the different technique, it worked great :)

  • peter June 12, 2015, 2:12 pm

    Traded 1 olive oil for chili oil and 1 water for hot sauce
    Great recipe

  • Drifting Dandelion Seeds June 10, 2015, 7:26 pm

    We love this! We love the Mediterranean. And, you have made hummus incredibly reasonable, and taste customizable. It has enhanced the health of two old peoples’ lives. We love it on home toasted whole wheat pita chips, or carrot sticks. Now our adult children and their children make hummus for healthy road trip snacking. You have enhanced so many lives by sharing. The Two Drifting Dandelion Seeds

  • sandy crotch June 9, 2015, 8:24 pm

    Great even better with roasted sunflower kernels instead of sesame seeds. Added a little sour cream to make it less pastey.

  • Paula June 8, 2015, 1:22 am

    THE BEST hummus. I add more garlic and lemon, but the process makes it so smooth.

  • Pauline June 5, 2015, 1:47 pm

    Just made this….so good! I added 1/4 tsp cayenne pepper. I had all the ingredients except the chickpeas. Got lucky and found them for .89 cents a can. So this hummus cost me very little to make versus almost $5.00 for the more familiar name brand at the store. Will be my go to recipe from now on.

  • Amy June 5, 2015, 12:30 pm

    I used this as my first hummus recipe and it worked perfectly! The next time I couldn’t find it, so used a different one. DISASTER! The order really does make a difference. I’ve seen other recipes which bung it all in together, then add oil until it becomes smooth, which seems a bit overkill on the oil! So this is now firmly saved in my “favourites”, pinned, printed, etc. I’ve made it at least 6 times and it’s been perfect every time. Someone asked “where do you buy your hummus?! It’s amazing!” Me: *smug face*

  • Jessica June 3, 2015, 9:10 pm

    Perfect! I like mine garlicky so I tripled it. The tahini fluffing did the trick. I’ve been trying to get this down for years!!! Thank you

    5 stars

  • Chelsea June 2, 2015, 12:48 am

    I love this! Just got a food processor so am experimenting. Used my homemade tahini but since I’m not a huge fan I made sure to put a little less than 1/4 cup. I also threw in like 5 cloves of garlic and wooo! it’s garlicky! Never thought I could put too much garlic in ANYTHING! Next time I’ll put a few less and possibly omit the olive oil. It’s super creamy and delicious. I love it!

    • Shannon June 15, 2015, 2:43 pm

      Chelsea, try roasting the garlic in the oven until warm and squishy… All that great garlicky goodness, without the bite and burn of raw garlic… I’ve been making mine this way and love it so much more… Still trying to find the *perfect* amount of garlic to add… Happy to keep trying! Good luck!

  • Corrina May 28, 2015, 9:36 pm

    OMG!!!! This is the best hummus I’ve ever had, I can’t get enough of it. Thank you so much for the recipe.

  • Della May 24, 2015, 1:15 pm

    I fixed the hummus exactly as the recipe said and it was great!!! I am not much on the tang, so I will lower the amount of lemon juice a little. Thanks for the GREAT RECIPE.

  • Sandy May 24, 2015, 9:03 am

    Great texture, but a little bland. I added more garlic, cumin, lemon, and salt. I sprinkled Ras El Hannout and drizzled olive oil on it and it was delicious!

    One tip: If you don’t want to use canned chickpeas, but don’t want to soak and boil the dry ones, Whole Foods sells them in a carton now. :)

  • Simone May 21, 2015, 3:24 pm

    Amazing!!! I honestly will never, ever buy hummus again. Recipe is perfect. I made a mistake and added a few sprinkles of Cayenne Pepper to the mix. Well what a great mistake it was….gives a slight tingly-ness to the hummus.
    Thanks for sharing :)

  • Kevin May 20, 2015, 8:28 pm

    So grateful for this recipe, I didn’t know you could make homemade hummus this creamy, thank you so much for sharing and caring! Happy eatings!

  • Robin May 7, 2015, 11:50 am

    Just made it for the 1st time. I guess I’ve been used to Sabra hummus and it’s flavor. The tahini is different – more pronounced. I added extra lemon juice, cumin and it was still just blah. So I added cayenne pepper to it. That and some more salt…..getting better. Guess there is a learning curve with making this. I was hoping for something more flavorful to sell this weekend…..

  • mom of six May 6, 2015, 11:14 am

    Try substituting lime juice for the lemon juice. Or a combination of both. It gives it excellent flavor.

  • Debbie May 5, 2015, 11:41 am

    My son-in-law, a true hummus aficionado, declares this the best ever. I added extra garlic and had to use an immersion blender, but it worked beautifully. Just add water in the beginning.
    5 stars

  • isabelle April 27, 2015, 8:20 pm

    I make hummus using the same ingredients and proportions as you but I dump all the ingredients into the food processor at once and in no time I have very smooth and creamy hummus. I never have to stop and scrape more than once if some beans get stuck on the sides. I’m not sure why you do all the steps.

    • Joanne April 29, 2015, 10:35 am

      We’ve found our method makes extra smooth and creamy hummus. We are glad you found a method that works well for you!

  • Emily April 25, 2015, 2:00 pm

    I added about two tablespoons of heavy cream to this recipe and some fresh cracked pepper. The cream makes this hummus silky and a touch more fluffy. The first time I followed the instructions to the letter, I found it too dense. Adding the cream really soften it up and I prefer it to any other hummus I’ve ever had before.

  • Rick April 24, 2015, 6:59 pm

    I love hummas and really liked theis recipie. I toast my own sesame seed and grind it in my food processor, which really makes super tasty tahini. Great job. Rickk.

  • Brenda April 24, 2015, 6:43 pm

    This is a great recipe.

    I don’t intentionally skin my chickpeas, but I do rub them together when I rinse them. This loosens the more papery skins which are then easily discarded when adding the chickpeas to the food processor. Adds 1-2 minutes at most to the whole process.

  • Boomer April 22, 2015, 9:45 pm

    My brother showed me this recipe and I make it quite often, super easy, quick and delicious. I usually add a fresh jalapeño pepper to the mix for a little spice. Depending on the crowd I’ll either leave the seeds in for more kick or take them out. I also add a little more garlic, but that’s just preference (5 stars)

  • Cookie Monster April 21, 2015, 10:31 am

    the consistency was great– I appreciated the tip about blending the tahini and lemon a lot before adding the other ingredients. This hummus was not flavorful enough. I added a bit more cumin, and some salt (I had used no salt added chickpeas) which improved it, but still not quite as tasty as other hummus recipes I have made in the past.

  • Danny Conrad April 20, 2015, 6:29 am

    The number of comments is testament to how good it is. I live in Thailand on a budget so I used a mortise and pestle for both the tahini and the hummus. The tahini ends up having a few whole seeds left and the hummus a few half beans. It’s ok though, as the rough texture makes it that much more interesting. I followed to the T and it was great!!! Warmed up the next day it was even better. I copy a near by restaurant and put sauteed mushrooms and onions on top drizzling olive oil and a bit of paprika for show. With a pita heated with tongs over the gas stove, a perfect meal (well, ok wine too).

  • Marie Wacked April 18, 2015, 8:51 pm

    I prefer to use non tinned chickpea – there is ore work in them as you have to soak cook and hull them yourself. Also we Lebanese use twice as much garlic, sea salt not kosher and no cumin and sprinkle a bit of cayenne on top and keep adding lemon juice till you get it to the taste you like. Every village and city differs how they do it as does whether you are Christian or muslim, the cumin may come from one of the Arab states

  • Carl Kotheimer April 18, 2015, 8:40 pm

    This is the best hummus EVER! I have been making it for years, but this recipe tops every one I have tried, BY FAR. Love the smooth texture. I can’t imagine skinning the garbanzos, this is already so smooth. You are absolutely right about using canned garbanzos. For a while I did the whole soaking overnight with the dried ones, thinking that was the secret… it’s not. Using your methods was the key. Great going!

  • Jan H April 11, 2015, 2:45 pm

    So glad I forgot to buy ready-made hummus. This is absolutely delicious and so simple to make. Will definitely be making it again. 😀

  • Bri April 8, 2015, 1:20 am

    I just wanted to say thank you!! I’ve made this many times since finding your recipe a month ago and have taken it to gatherings with friends. RAVE REVIEWS!! They all want the recipe, which I share, but they end up just asking me to make more.

    Tips that I find work best: Don’t skimp on the lemon! I use a locally grown variegated lemon rather than a plain old lemon and it makes all the difference in getting astoundingly fantastic hummus versus good hummus. After some experimentation, I also find that adding about 1/2 tsp onion powder is my preferred basic recipe.

    The first batch I made was in the Vitamix. Came out great, but what a pain to clean! So I bought a little 3.5 cup Kitchenaid food processor and it is the perfect size for making a single batch. It also helped to have some Sabra hummus handy to help me get the consistency right. Now I can make it like a pro! FANTASTIC RECIPE!!!!

    • r0lyp0ly April 12, 2015, 12:00 am

      Hi Joanne! I’m going to try adding the roasted red peppers from your other recipe for a variation, but was wondering if you had any hints for making black bean hummus. I’ve seen some recipes use lime instead of lemon and some that add different peppers. Just wondering if you had any suggestions before I jump in. Thanks!

      • Joanne April 21, 2015, 1:05 pm

        Lime would be awesome and maybe a little heat from hot sauce? Cilantro would be good, too.

  • I. Kappie April 6, 2015, 1:21 pm

    How much dried chick peas do I use for this recipe (before cooking them)?

  • Tina April 3, 2015, 2:29 pm

    Love Love this recipe!! I just updated mine on my blog because I couldn’t find this one again and when I did I wanted to make sure you get credit for inspiring mine.

    Thanks so much!

  • Gardengal April 3, 2015, 12:40 am

    Thank you so much for making and posting this video! I absolutely love hummus and was trying to find a better way of making it. A lot of people recommend peeling the beans, but with your technique, it isn’t necessary, and the hummus still turns out super creamy. Once I watched your video and made it your way I have been making it like that ever since, and it always turns out great.

    Because I like to use organic beans and try to stay away from canned items because of the BPA in can linings, I cook my own beans in a crockpot on high with fresh garlic, cumin, and salt first, and then the garlic is already soft and the beans are already season throughout, since many canned beans don’t have a lot of flavor. This has worked really well for me because the garlic flavor is definitely present, but it’s not overpowering as garlic can often be. It also totally dissolves in the hummus. I still add additional cumin and salt as needed.

    I will never make hummus another way than yours now! Thanks again!

    • Michelle July 7, 2015, 3:39 pm

      I buy Eden canned beans, as they have cans that have no BPA in the can’s lining. They also have no salt added in their canned beans, so that’s another plus.

  • Lisa Pearman March 29, 2015, 9:46 pm

    I made this recipe last weekend and again this weekend. It is fantastic! I doubled the recipe both times, and upped the garlic to 2 cloves (4 in the doubled recipe), because I love garlic. It was so delicious! I am going to try the roasted red pepper version next. I think I have a new obsession!

  • Interim March 29, 2015, 11:45 am

    This is my favorite hummus recipe so far! :)

  • Joe Walshe March 28, 2015, 8:20 am

    Just made this and want to share my mistake so you wont do it.
    I doubled all the ingredients and found that they just wouldn’t fit into food processor. Chickpeas on top just wouldn’t go down. I’ll eat the hard chickpeas rather than use a hand mixer.

  • Krenee March 27, 2015, 8:08 am

    I made this last weekend and it was the easiest recipe ever. The hummus was so amazingly delicious it was gone in no time! It was way better that store bought because it didn’t have that tang that I’m not a big fan of. I’ll be making a triple batch this weekend! THANKS!!!

  • Melissa March 25, 2015, 5:30 pm

    Thank you so much for this! I’ve made hummus a few times and although the taste was good, I was never pleased with the consistency. The order of the ingredients really helped!

  • Thea March 23, 2015, 8:12 pm

    This is absolutely a fabulous recipe! The texture is superb, nice and creamy but not too runny:) Since the lemon I juiced was huge, I added more salt to balance the tang.

  • Nancy March 23, 2015, 4:04 pm

    Wonderful. I can hardly wait ti take it to my sister’s.

  • Nancy March 23, 2015, 4:00 pm

    Just made my first batch. It is absolutely wonderful!

  • eugenie March 21, 2015, 5:10 pm

    I had to throw this batch out. Too much lemon juice and too much cumin. It was inedible. Too bad, because I was making it for guests.

    • Joanne March 23, 2015, 12:59 pm

      Hi there, Sorry the hummus didn’t turn out for you. You could try reducing the lemon juice and cumin (or leave the cumin out completely) next time. Thanks for commenting.

  • Kithai Deyja March 19, 2015, 2:43 pm

    Thank you so much!
    I made it today with pita bread, chopped veggies & falafel and everybody even my sister who hates Chick peas likes it! Success!

  • Vanessa March 19, 2015, 9:54 am

    I have used this recipe twice. I love it!

  • Lara March 15, 2015, 5:26 am

    Thank you – most delicious Hummus recipe, for reminding me how tasty you are for a second year running – thank you xx


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