Easy 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. Click here to jump to the full hummus recipe!

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In the past, if we were in the grocery store you could almost bet that one of us would throw a tub of 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 Hummus JUMP TO THE RECIPE

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.

More light and easy recipes we love are Honey-Dijon Lettuce Wraps with hummus, this Easy Tahini Sauce that can be used on almost anything, and our Fresh Chickpea Salad with Lemon and Dill.

Easy Hummus Recipe – How To Make Hummus from Scratch

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 the best hummus rivaling our favorite brands in the store, we use this recipe.

Easy 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.

Hummus

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.

Simple Hummus Recipe

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 easy 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 466 reviews
How To Make Hummus - Better Than Store-bought
 
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 we use for this recipe. A mesh strainer or colander, food processor, silicone spatula, measuring cups, measuring jugs, and measuring spoons.

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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) well-stirred tahini, use store-bought or see our 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
Directions
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.
Notes and Tips
After multiple questions about what equipment we use in our own kitchen, we have updated this recipe with links to some of the equipment (or similar) that we use. Some links are affiliate links, this just means that if you were to buy one of our suggestions, Inspired Taste would get a small kick-back from Amazon. Even if we didn’t, we’d still send you to all options.

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894 comments… Leave a Comment
  • JulieNH April 13, 2016, 2:12 pm

    What a great recipe! A huge difference from store boughto and really easy. Whipping the tahini with the lemon juice made a big difference. I tried your recipe (I doubled it) but then increased the garlic (I’m a garlic lover!) and a little extra cumin (my cumin may have been a little old) and some cayenne pepper and I loved it! Thank you, no more store bought hummus for me!

    Reply
  • Robin Clune Hutchins April 10, 2016, 2:41 pm

    Today was my first try to make tahini and hummus. My husband and I loved it.
    I’m glad the recipe didn’t call for a lot of oil. Thank you

    Reply
  • Marilu ruiz March 31, 2016, 8:06 pm

    The hummus recipe is delicious and veryneasy to make. Try it is the best I have tried.

    Reply
  • Jason Gurley March 29, 2016, 8:52 pm

    Outstanding recipe. I used my nutribullet to blend it all. Took half the time and came out really smooth. I did have to stop every 15 seconds or so to scrape the hummus mixture down. But 4 blends total. Used the exact recipe except I Added extra garlic. thank you! I won’t buy store hummus again.

    Reply
  • wendy March 26, 2016, 11:09 pm

    I Love Love Love this recipe. I add about 3TBS Ring of Fire hot sauce once finished, process for another 30 seconds. Spicy hummus heaven!

    Reply
  • Jen March 18, 2016, 12:38 pm

    I made this recipe EXACTLY as it is. I must say that this is the best Hummus I have ever had!!! EVER! If you’re trying this for the first time, do just as it tells you. Next time you can experiment…

    Reply
  • Avril March 17, 2016, 12:22 pm

    Excellent, thank you. Nearly as good as the one we had on the beach in India. 🙂

    Reply
  • Mary Pascall March 5, 2016, 5:07 pm

    First time making both the tahini and the hummus. Used your recipies. So worth it! Might roast the garlic next time but it tastes great with fresh minced garlic as the recipe calls for it. Really delicious! Thanks! 5 stars!

    Reply
  • Joan wamsley March 2, 2016, 7:08 pm

    I made this tonight and my daughter and I loved it! I used the whole garlic clove, because well, it’s garlic! We love garlic. That’s the only thing I changed. Oh, and I didn’t need any water at all. My tahini was very runny so maybe that’s why.
    Love it. Thank you!

    Reply
  • gabrielle March 1, 2016, 4:15 pm

    You really don’t have to go through all that to make Hommus all you need to do is put a can of chick peas (garbonzo beans) with half the juice from the can food process this till smooth add 1/4 cup tahini 1 garlic clove a splash of lemon juice pinch or 2 of salt tsp cumin then if it is not smooth enough keep adding a little splash of water. Put onto a plate make a well around the hommus then pour a little olive oil sprinkle a little samac seasoning and parsley flakes to make it look nice I always add 4 chick peas and 3 different types of olives on top, toast some pita bread and there you have it

    Reply
    • Marianne March 12, 2016, 11:31 pm

      I disagree. This recipe is perfect as is. The first time I didn’t whip the lemon juice and tahini first, nor toast the sesame seeds. Seriously made a difference this time around doing that. If you peel the garbanzos, toast the seeds, it is utter perfection. A whole minced garlic Clove is pretty awesome if you’re feeling it.

      Reply
  • Cheryl February 26, 2016, 9:07 pm

    Delicious! Amazing and so easy!!
    I am a hummus snob. I hsve been buying hummus from a Mediterranean gyro place and it costs me $5 for a 1/2 cup. This recipe is 100x better and it cost close to nothing to make. I doubled it and plan to use for the next few weeks. Thank you!!

    Reply
  • Robin February 22, 2016, 2:43 pm

    This hummus was perfect! Even my non-hummus-loving-husband said it was really good. 🙂

    Reply
  • anonymous February 21, 2016, 8:12 pm

    Yummmmm. So yummmmmm
    that this hummus i make with 1 dry cup of chickpeas does not last as long i expect it too because its too tempting to resist to have more and then more and then some more in a single sitting. same with my kids.
    yummy healthy addiction.

    Reply
    • Leah March 19, 2016, 12:34 am

      I used this recipe for my first time making homemade hummus…. And I don’t think I’ll ever go back to buying store-bought hummus. So good and so easy. Since I try to eat fairly low fat, I used only 1 tablespoon of olive oil and about 2/3 of the tahini that was suggested in the recipe. I also used about 3 medium-sized garlic cloves, so the flavour was not lacking whatsoever. If you want your hummus to be extremely smooth and creamy, use the amounts of oil and tahini in the recipe… Otherwise, know that your hummus will be equally as delicious and flavourful!

      Reply
  • Amanda February 21, 2016, 11:33 am

    We didn’t stop eating till the bowl was scrapped clean. A first in my house for homemade hummus – amazing – and so simple.

    Reply
  • Patti February 20, 2016, 1:46 am

    Wow this is the most amazing hummus! I also had no idea Tahini was so easy to make! Thanks so much!

    Reply
  • Jose February 19, 2016, 8:42 pm

    Awesome recipe, easy to follow instructions very delicious result. Thank you for sharing this recipe and technique with us.

    5 stars all the way

    Reply
  • LAURA ROBINSON February 19, 2016, 6:28 pm

    This is the first time I had tried this receipt. It is great and so easy. I made a double batch because I have a lot of hummus lovers. I added more Tahini actually the rest of the container. I added more garlic (about 8 cloves) and more evoo and the same amount of water. Used cumin and turmeric (as I have ion the past). It is just FAB. everyone will love it.
    I will give it FIVE (5) stars.

    Reply
  • Ashley February 19, 2016, 3:10 pm

    Holy cannoli ravioli. I have never reviewed anything in my life, but I very much had to for this. Best hummus ever! And I made it 🙂 just how I’ve always envisioned it. thank you so much. Make this hummus people. And follow the instructions! Peel those chickpeas. Perfecto mundo

    Reply
  • Toyia Urbaniak February 18, 2016, 8:53 pm

    Amazing!!! I love hummus but stopped eating the store brand because of the unhealthy preservatives. I was pretty bummed out until I tried your recipe. I used can organic garbanzo beans. Super easy and super yummy🤓😃

    Reply
  • Lee Ann Rogers February 18, 2016, 3:15 pm

    My sister and I have been going to a pita factory for years to pick up fresh hot pita. Making our own hummus We learned that if u heat the chickpeas with their liquid up first for 5 minutes in a pan. Drain and blend with other ingredients The hummus comes out super smooth.

    Reply
  • John Coffey February 13, 2016, 5:56 pm

    Definitely my ‘go-to’ recipe for hummus. One of our dinner guests spontaneously said, “This is the best hummus I’ve ever eaten in my life.” Has a yummy, lemony freshness that keeps you yearning for more. Five stars from me. : -)

    Reply
  • Kerry February 13, 2016, 4:20 pm

    Amazing! I didn’t have tahini so simply made without it… Followed directions perfectly- First time a hummus recipe has turned out smooth for me! Delicious! …5 stars!

    Reply
  • Renee February 11, 2016, 12:52 am

    Great recipe. I didn’t have cumin so I used a bit of curry powder.

    Reply
  • Kaycee February 7, 2016, 3:52 pm

    So delicious! The texture is perfect. I added a bit more cumin though as mine was slightly too lemony.

    Reply
  • Chenn February 7, 2016, 2:48 pm

    I’ve made hummus a lot before but this is definitely the best recipe. Whipping the tahini and leaving such a long gap between steps makes a HUGE difference!

    Reply
  • chris February 5, 2016, 6:57 am

    Super easy recipe and delicious

    Reply
  • Maryjane February 1, 2016, 8:04 pm

    I’ve made this recipe a few times now , it has to be the best one yet. We love it. I didn’t have any tahini left so used peanut butter instead…OMG yuuuuummmmy. (Have to say I am a peanut butter fan) Thank you for sharing this delicious recipe. Well worth the 5 stars.

    Reply
  • sophie February 1, 2016, 3:25 pm

    Soooooo sooooo good. I used a long stick style blender which worked fine, and made it exactly as the recipe suggests. Used shop bought “light tahini” (bought from a health food shop and called light as it does not have sesame husks so is less bitter than the dark stuff you can buy here in the UK). Love it with a drizzle of pesto on top! No going back to shop bought 🙂 Thanks very much!

    Reply
  • Jennifer January 31, 2016, 4:57 pm

    This is my go-to hummus recipe. I’ve probably made it thirty or more times by now. I’ve tried peeling and not peeling the chick peas and I can’t tell the difference when I follow directions to the T. I always make this in my cuisinart. Definitely try this recipe! Thanks for posting.

    Reply
  • Kristine January 27, 2016, 10:58 pm

    Delicious!
    I used all the chickpeas water instead of plain one.
    Economical and tasty.
    Stay blessed!

    Reply
  • Michael Rullan January 26, 2016, 7:00 pm

    (5 stars)

    I just made a double batch and this is the best hummus I’ve ever had! Love the addition of the cumin. I chopped up some olive oil cured olives and slrinkled it on top before drizzling with olive oil.

    Reply
  • Jacquie January 23, 2016, 11:39 pm

    Wow! Super delicious. Well worth peeling the chickpeas.

    Reply
  • Sharon Tichelaar January 22, 2016, 2:26 am

    Will a Nutribullet work as well as a food processor as I don’t own a food processor. Thanks

    Reply
    • Joanne March 3, 2016, 8:22 pm

      Hi Sharon, We have never tried making hummus using a Nutribullet. I would imagine that it will work for you, but expect to scrape the sides a few more times to get it well processed and smooth.

      Reply
    • Jason Gurley March 29, 2016, 8:49 pm

      I used the nutribullet. It came out great. I did have to stop every 15 seconds to scrape the paste down to process it all, but it only took a minute to do the whole batch.

      Reply
  • John January 21, 2016, 8:39 pm

    Wonderfully smooth. Even without peeling the chickpeas. Made a double batch. Next time we’ll use a little less lemon.

    Reply
  • Carobarncottagecat January 21, 2016, 1:54 pm

    Gosh – finally, a home made hummus recipe my children will actually eat because it tastes “just like shop hummus” Excellent thanks!

    Reply
  • Eleanor Peregrine January 20, 2016, 7:07 pm

    I never buy hummus anymore – this is definitely my go-to recipe. Thank you!

    Reply
  • Rocky January 18, 2016, 7:00 pm

    Excellent! Just the recipe I have been searching for
    Thanks!

    Reply
  • angie January 18, 2016, 11:53 am

    I just made this and its bloody lovely. Thank you! 🙂

    Reply
  • Ida January 17, 2016, 2:28 am

    I made the hummus and tahini recepies they sure taste better than store bought. Easy to follow recepies. I am in heaven and so happy to have found your site

    Reply
  • Nancy January 15, 2016, 11:11 pm

    This was my first attempt at home made hummus. Terrific recipe. Sometimes you just get lucky. Five stars.

    Reply
  • Chris January 15, 2016, 12:21 am

    Thanks a lot I added in an extra garlic glove still turned out great can’t wait to try a roasted red pepper in it. Can’t tell a difference from the cedars hummus my wife buys

    Reply
  • Tom January 13, 2016, 1:16 am

    Wow. This was the grainiest hummus I’ve ever made. I had to dump it out. Very disappointed.

    Sorry: BLEND THE CHICKPEAS FIRST. I’ve never had a problem making smooth hummus that way.

    Reply
    • Avril March 17, 2016, 12:19 pm

      Tom,
      I think you were unlucky and it was probably the tin of chick peas that was the problem or maybe it needed more whizzing.

      Reply
  • Morgan January 12, 2016, 6:18 pm

    This is a fantastic method for hummus! Like others, I played around with tastes for preference (a head of roasted garlic, more lemon juice and some cayenne), and I look forward to further experiments!

    Reply
  • Ann January 12, 2016, 5:53 pm

    BEST, smooth delicious. I added several cloves of garlic because I love it, did not peel the peas, and made the Tahini from scratch. Used a Vitamix to blend. It did a fantastic job, seemed a bit taxing to the blender. May try making a double batch next time.

    Reply
  • Etti January 8, 2016, 6:29 pm

    Great recipe. I make it all the time and everyone loves it. They said it is better than restaurant Hummus. Highly recommended.

    Reply
  • Alison Spychalski January 8, 2016, 11:42 am

    Thank you for sharing this recipe. It was fabulous and easily efficient. It did if not better taste as well as a famous store brand we buy here in Mississippi. I didn’t have a food processor like your kind, but the Bullet did a fantastic job. My family loves it. 🙂

    Reply
  • Connie January 5, 2016, 4:23 pm

    I just made this on my Nutri bullet. Delicious with Naan bread from Costco. Just used the water from the can as well. Made my own tahini as well. I probably will not use as much as lemon the next time but still turned out very well.

    Reply
  • Lisa January 4, 2016, 7:54 pm

    This recipe was everything you said it would be. Been looking for a smooth hummus recipe without peeling chick peas. Cant wait to try the rest of your recipes.

    Reply
  • Harold January 3, 2016, 3:12 pm

    Excellent recipe! Instead of adding water I added some of the liquid from the canned beans. Suggest you taste the liquid as you may be able to reduce the amount of added salt.

    Reply
  • Nikki January 1, 2016, 5:24 pm

    I love this recipe! I’ve made it twice now and although using a blender seems to make it a little more time consuming, it’s very much worth it! I even added extra garlic, did a 1:1 ratio of chick peas to cannelini (white beans), and added some fresh basil!

    Reply
  • Ally January 1, 2016, 2:50 pm

    I followed it to the letter except I heated my minced garlic til almost cooked and it added a nice roasted garlic taste. This is the best hummus I ever made or ate. So good I almost fainted!

    Reply
  • Gaybreal December 31, 2015, 6:02 pm

    Good, next time will use less lemon!

    Reply
  • Nicole S December 21, 2015, 3:18 pm

    Thank you for the recipe. I was out of lemons, so I used 1/2 of a lime and I used my Ninja to do the processing. All else remained the same. Best Hummus Ever!

    Reply
  • Kogz Moodley December 20, 2015, 10:20 am

    This hummus recipe is the best ever! so easy to make, yet if i have to purchase it from Woolworths i’ll be paying 4 times the price that it cost me, i love it, thank you so much.

    Reply
  • Sarah December 15, 2015, 10:37 pm

    We have 400g chickpea cans in Australia and although I use a can for each time I make this hummus (am making it a 3rd time) I decided to weigh the chickpeas that came out and it was only 252g – is this good enough or should I actually open another can and use more chickpeas to make it up to 425g?

    Reply
  • Elizabeth killebrew December 14, 2015, 5:25 pm

    Just made it…dont have food processor or blender but I managed to smush everything using a fork…yeah it is more “textured” consistency than I would like but I dont care because it is still delicious and I am thrilled to be able to make it. up in the Andes here in Ecuador means all the usual UsA spices are not instantly available so this recipe will allow me the taste pleasure no matter how I have to substtute or modify.

    Reply
  • po December 8, 2015, 6:31 am

    FABULOUS HUMMUS! SO TASTY AND BETTER THAN ANY STORE BOUGHT!

    as a small household, i only used 1/2 of all ingredients, but added 1 extra small clove of garlic, we love garlic.

    i had it last night with cucumber & carrots sticks. And this morning i used it to replace my usual cream cheese and made into a smoked salmon sandwich for breakfast!!my husband also loved it! tomorrow i will use the remaining hummus with leftover roasted chicken & greens in a wrap for lunch!

    Reply
  • MargeryM December 6, 2015, 5:02 pm

    I just finished making the recipe but left out the cumin and used roasted peppers and store bought tahini. Making my own tahini probably would be very nice, but I’m alone and seems a bit more effort than worth it as my taste buds probably would barely know the difference.
    I used half the oil from the roasted peppers and half from regular olive oil, added red pepper to the mix after all was finished. Used canned beans but certainly did not skin them.
    I’m letting the ingredients blend together encased in an airtight container in the fridge and will add more olive oil before using with rosemary crackers.
    After licking the spatula and running my finger around the small processor I used, it is very tasty and should disappear within the next day or so.

    Reply
  • Lacy December 6, 2015, 2:54 pm

    Seriously so good! My fiance isn’t a huge fan of hummus, but after I made this I demanded he try it and he actually liked it! Thank you so much for this recipe–it’s the only hummus I’ll make now 🙂

    Reply

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