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 413 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.

Get Free Recipes by Email

Join over 20,000 home cooks and sign up for our free weekly email with hand- picked recipes, giveaways and cooking inspiration. Enter your email address below:

710 comments… Leave a Comment

  • 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!

  • 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.

  • 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

  • Dee March 10, 2015, 9:48 am

    I followed the recipe using 1/2 teaspoon salt and left out the cumin. It was way too much sharp lemon taste for me, and a bit too salty. I used a really large lemon, not the type I usually buy, and it seemed the juice was much sharper than other lemons. I had another can of chickpeas, so I rinsed the heck out of them and added the full can, more olive oil and more tahini. I needed to add about 1/4 cup of water to get a good consistency. It came out delicious!! I thought I would not get the smoothness after adding more chickpeas, but it is wonderfully smooth. Next time I will start with half the amount of lemon and go from there, or I will just make the double batch and have more for the week. 😉
    When I serve it for myself, I sprinkle a bit of cumin and cayenne pepper on top, along with a drizzle of olive oil. The family prefers just olive oil.

  • phillip March 9, 2015, 6:17 pm

    I buy dried chickpeas. The hummus tastes better and it is cheaper….If you don’t mind cooking the peas till soft.

  • Miranda March 6, 2015, 8:08 pm

    This made wonderful hummus! Thanks for sharing xx

  • Caroline March 5, 2015, 11:57 am

    Whipping the tahini first really did make the smoothest homemade hummus I have ever had!

  • Gabe March 2, 2015, 5:32 pm

    What a great recipe! I’ve done it a few dozen times now, and had to leave a comment. Once in a while I roast red peppers in the oven and add them in

  • Kristi Barnett February 26, 2015, 12:51 am

    I know I’m not adding anything new, but this recipe is most awesome! I was homemade hummus virgin until trying this and I now have no reason or desire to stray. The recipe instructions were super easy to follow and it turned out better than our favorite store bought and restaurant hummus. So flavorful and creamy!

    Thank you so much for sharing!

  • Paul February 26, 2015, 12:35 am

    Joanne & Adam. Having worked and lived in the middle east 30 years ago I came to love hummus. On returning to the UK where this product did not exist in our retail stores at that time I set out to make my own humus following a range of recipes with mediocre results until today. Following your video I have been able to produce some really great tasting silky smooth humus. Many thanks or as they would say in Arabic – shukaran. PauliG

  • Laura February 25, 2015, 8:06 am

    How runny is your tahini because mine is thick and when blended goes lumpy.

    • Adam March 2, 2015, 2:03 pm

      Our tahini is pretty thick — kind of like peanut butter.

  • chill3pilgrim February 21, 2015, 1:39 pm

    Oooh that’s good.

  • Luanne February 14, 2015, 5:49 pm

    I have never made hummus before, but now that I’ve made this recipe…I’m hooked! I will never buy it again! WONDERFUL!!!

  • gaye partridge February 14, 2015, 8:19 am

    Wonderfully easy and so good too.

  • Michael February 11, 2015, 12:53 pm

    Well I have tried just about every hummus recipe on the web and by far this worked the best. I add stuff to this base recipe like roasted peppers and fresh herbs.

    Side Note: If you add roasted red pepper, wait to add the water, red peppers have a lot of water hiding inside of them. Adding the peppers after you get the textur you are looking for will make your hummus a bit runny.

    I buy dry organic garbanzo beans, soak them, and cook them in my pressure cooker for about ten minutes. I get the perfect texture and about 80% of the skins come of in the process.

  • Caitlyn February 10, 2015, 2:45 pm

    Is there a substitute for tahini that wouldn’t alter the taste too, too much? I live in a tiny town in the UP and there isn’t much tahini around here…not that I can find anyway!!

    • Adam March 2, 2015, 2:22 pm

      Natural, unsweetened peanut butter is a great substitute. Or, try omitting it all together.

  • Lorena February 9, 2015, 4:20 pm

    My first time making hummus and the results were amazing! I followed the recipe exactly, except I used a immersion blender since I do not own a food processor. Simple and creamy! Thank you :)

  • soki February 6, 2015, 3:49 pm

    I added more cumin and garlic and found it phenomenal. Great recipe! Thanks!

  • Lois February 3, 2015, 1:59 pm

    I made this and very good. I added an avocado even more smooth and tasty. Great recipe!!!!!!!

  • Cynthia February 3, 2015, 10:34 am

    My first time making humus. I’ll never buy it again. This recipe is amazing. One question…If I want to add different flavors like cayenne pepper etc,at which point do I add it? Oh and how do I store tahini?

    • Joanne February 3, 2015, 1:31 pm

      Hi Cynthia, add any other spices with the cumin — after creaming the tahini and lemon juice. We keep our tahini in the refrigerator, but you might want to check the side of the container. It usually gives a tip for storing.

  • Colleen January 30, 2015, 8:53 pm

    Just made it. DELICIOUS!!!! Added a little more cumin, salt, and garlic. Also added about 1 tsp of red pepper flakes. Add more if you like spicy, I like mild. By far the best yet!! Thank you for posting this step by step recipe. I will never buy store brand hummus again!! Never. Thank you and God Bless!

  • Dana January 26, 2015, 3:35 pm

    Thanks for the recipe! This is definitely one of the best hummus recipes I have tried. I added Sriracha to mine at the end for a kick and it is super tasty! I definitely think the order of ingredients helped the texture. Thank you!

  • Heather @ Simple Fresh Natural January 24, 2015, 9:22 am

    I love this hummus recipe. I make it all of the time. I like to add in some jalepenos for a little bit of a kick! I add 1 and a half while I blend the hummus up and sprinkle the other half (diced) ontop of the hummus. It is so good! Thanks for an awesome recipe!

  • Ryan January 23, 2015, 2:05 am

    Just out of curiosity, why would you discard the liquid from the can of chickpeas, but then add back in flavorless water? Wouldn’t it make more sense to reserve the liquid from the chickpeas, and then add a couple of tablespoons of that back in to thin your humus? To me discarding the liquid and adding water seems like a waste of flavor. I haven’t tried this with plain water though, so if there’s a benefit to doing it that way, I’d love to know. Thanks

    • Joanne February 3, 2015, 1:47 pm

      Sometimes we find the water from the can tastes salty and/or metallic-like. You can use the water from the can if you like, it’s completely up to you.

  • Susan January 22, 2015, 11:18 am

    I have made hummus several times with varying success. Each time I learn more…it is not an exact science. Granted I don’t have an expensive food processor but no matter what I did my hummus was “chunky”…not creamy as it should be. I remembered my small handheld “stick” drink/smoothie processor and tried it today. I had to work slowly and keep the mixture wet or the little processor would bog down. And I didn’t want the small motor to get too hot so I took my time. It made the most creamy hummus to date. I could move the stick in any part of the bowl…mix it with a spatula and cream some more. It was well worth the time it took to get delicious hummus. My next step is to cook my own chickpeas (after reading these suggestions below). My 2 year old grandson loves this stuff and it couldn’t be more healthy!

  • Vivianne January 22, 2015, 2:30 am

    Excellent! I use dried chickpeas though. Don’t care for the canned stuff. Thanks :-)

  • Kelsh January 21, 2015, 6:34 pm

    Made this for my boyfriend and he said it’s the best hummus he’s ever tasted. I agree! Great info on the pealing question and really appreciate the well written directions. You can change up this recipe by roasting a red pepper and throwing it in.

  • Cduba January 21, 2015, 4:07 pm

    Just made this Thanks so much!!! I’ve tried a few other recipes that called for 4-6 CLOVES OF GARLIC! YUCK!

    This was awesome!

  • Herbert W English January 20, 2015, 4:15 pm

    I just made a double batch of hummus using your recipe.It is five star hummus.Its the best I ever made ,or tasted

  • Melody U. January 19, 2015, 1:46 pm

    Your hummus is almost identical to mine but I add only 2 Tbs of lemon juice and 2-4 Tbs of olive oil (depends on if that particular recipe needs thinning. I also use 2 whole cloves of garlic. No I don’t ‘skin’ the chickpeas. I usually put the garlic into the food processor first, then the chickpeas. Then I add the greek olives or roasted red peppers. That usually gives enough liquids to get everything mixed up well and ‘almost’ smooth. The tahini, lemon juice and olive oil and seasonings go in last for a final spin. I don’t spin it for a full minute after each addition, but this might be due to the type of food processor you’re using or the size (too small/too large) bowl?

    So I’d say order doesn’t really make all that difference because my hummus comes out really really smooth.

    I gave this 5 stars because it’s almost identical to mine and the slight variances won’t make that much difference in the flavor. Thanks for sharing!

  • Paula January 11, 2015, 7:17 pm

    YES!!!! I’d wondered why my new Ninja food processor was making hummus that was too coarse. It was a simple matter of not blending it enough. Not only did your technique solve the problem, but the combination of ingredients was just right, tastewise. Question is, can I stop eating it before I put it away?

    Do you have experience doubling the recipe, or adding jalapenos to make spicy hummus?

    • Adam March 2, 2015, 2:25 pm

      Jalapenos are a good idea. Doubling should work as long as your food processor (or blender) can handle the amount.

  • Melissa January 9, 2015, 9:35 pm

    This is the best hummus recipe I’ve had! So easy and delicious! I doubled the recipe and I’m glad I did. Thank you!

  • Kacey January 9, 2015, 2:24 am

    This is a great recipe! I’ve made hummus a few times in the past, but they were always fancy recipes with jalapenos or avocados or roasted red peppers and I usually wasn’t happy with them. This recipe is nice and simple – not loaded up with all the BS that hides the real flavors of the lemon, chickpeas and tahini. All I changed was to reduce the amount of cumin slightly and add some ground red pepper and paprika.

  • eric January 6, 2015, 11:30 pm

    Thanks! This turned out delicious, and way better than the last time I tried making hummus, using a popular food show host’s recipe. I think you’re right; the order of added ingredients was key.

  • Steve Wilson January 4, 2015, 9:54 pm

    Just finished preparing and enjoying this recipe. Followed your tips pretty much as advised and it turned out wonderful! I’m not a hummus aficionado, but other recipes I have tried seemed rather bland. Thanks so much!
    This one’s a definite “keeper”.
    Thanks again,
    PS. In my haste I nearly omitted the water. It is most certainly a required finishing touch.

  • Victoria January 4, 2015, 5:19 pm

    Fantastic recipe!! Love the step-by-step directions and pictures. The ratio of ingredients is great. The only change that we experimented with was using a whole clove of garlic because we love garlic, and it wasn’t too overpowering and turned out yummy. We also added some parsley and a couple of whole chick peas to garnish. Thanks so much for sharing this recipe! :)

  • Bonnie January 3, 2015, 11:52 pm

    Thank you so much for the video. I’m making my first batch tomorrow!

  • Corvi Black December 31, 2014, 5:38 pm

    I made hummus from your recipe a couple of weeks ago and it was the truly the best we’ve made at home. We have made it many many times from other recipes, but I’ve always complained about the grittiness. This is the first time it came out super smooth. I’m making it again today.

    I only slightly modified the recipe by doubling the garlic (1 clove) and I skinned about half the beans before deciding I didn’t want to grow old doing it. Thank you for sharing your technique. I’ll pretty much be using it forever.

  • Susan L. December 30, 2014, 7:13 pm

    This was an excellent recipe. Loved it! I just added some canned jalapeños for the “zing”

  • BabeTruth December 29, 2014, 6:42 am

    I followed the Hummus recipe to the letter and it was absolutely incredible. By far the best hummus that I’ve ever eaten.
    I used a mini stick blender with a small food processor attachment.

    I found that I didn’t have to take the blade out and use the spatula as much as you did with a normal sized food processor,
    But, it did not turn out quite as smooth as yours did.

    But the taste, out of this world for the first time ever following a complete, simple recipe. Thank you.

  • Geoff December 28, 2014, 4:53 pm

    I just made this, I finished eating and cleanup 5 minutes ago.

    My tahini had separated, so I had to guess how much solid to how much oil. I added a little black sesame oil to the tahini, because I like the depth of flavor. I had started to make a double batch, but my blender wouldn’t hold two cans. Therefore I wound up with double the lemon juice and double the tahini.

    Result – creamier than I wanted.

    I used a whole tooth of garlic rather than a half, and still added garlic powder to taste.

    I made this in a blender, it was my first attempt and it was better than some hummus I have had in the Middle East.
    Excellent recipe.
    Thank you for having posted it.

    • Michelle July 7, 2015, 4:01 pm

      Tahini often separates. Just mix it well in the jar prior to using. It takes a bit of elbow grease but it’s totally normal for it to separate.

  • Jen December 26, 2014, 8:19 pm

    Amazing!!! It was even better than store bought hummus. This is a really great recipe that reveals the “trick” to super smooth hummus.

  • Valerie December 26, 2014, 4:38 pm

    Unbelievable recipe! totally loved it and will be making very often (:

  • Theresa December 17, 2014, 11:16 am

    Thank you for the recipe. I always prefer to cook from scratch and eat the wholesome way. I like the idea of using dried chick peas. I’m going to try it out this weekend for my Christmas party.

  • barb roydhouse December 14, 2014, 4:26 am

    I have used your recipe before and it was very successful. Can you successfully double the recipe for a crowd? I have a large food processor.

    • Adam March 2, 2015, 2:26 pm

      You should be fine doubling with a large food processor.

  • Robin December 9, 2014, 9:49 am

    At what point does the garlic and cumin get added. Does it matter?

  • Miguel December 6, 2014, 6:49 pm

    Thanks for sharing your smooth hummus secret, I’ve been doing it wrong for all these years lol. Texture is the difference between good, and not as good hummus. I like to add 1/2 teaspoon cayenne, or sometimes roasted red peppers to give it a nice light red color.

  • Kathy December 6, 2014, 2:52 pm

    Can you say delicious? I’ve tried a few different hummus recipes and gave up because I was always disappointed. I decided to try one more time and so glad I did!! Creamy and flavorful by following recipe as is. I was hesitant to add the cumin but it gave it that bit of flavor. Yummy! this recipe is going in my binder.

  • Tessa December 2, 2014, 1:24 am

    I’ve tried this recipe already and its so easy to make. It was really yummy! I am making it again this evening. Many thanks to the recipe.

  • Lisa V. December 1, 2014, 6:57 pm

    The flavor of this hummus was very nice. Unfortunately, I do not have a food processor so I had to use a blender. My hummus came out TOO smooth. I ended up using the leftover hummus instead of mayonnaise in egg salad. It was DELICIOUS. I don’t think I will ever use jarred mayonnaise again.

  • Donald November 30, 2014, 10:58 am

    Made this for the first time this week. And then the 2nd time because the first batch did not last long.

    I modify in the following ways (we like intense flavors)
    2 cloves of garlic
    heaping 1/2 teaspoon of cumin
    1/2 – 1 thai chili pepper

    I am going to explore with other flavoring additions too. And I am going to explore the dried chickpeas, are they really cheaper and worth the extra work?

  • william November 27, 2014, 5:32 pm

    re: homemade Hummus recipe & a comment by Raymonde about using peanut butter as a substitute. What type of Peanut Butter….natural unprocessed with the oil on top separated from the rest or the fully processed kind did you use?

    • Adam March 2, 2015, 2:26 pm

      Natural, unsweetened is best.

  • Sarah November 26, 2014, 4:24 pm

    This recipe is amazing! You will not be disappointed!

  • Conrad November 26, 2014, 12:17 pm

    Thanks for the tips. I used to always add lemon and tahini to the chickpeas, so, I’ll try this next time.

    However, I’ve never liked beans from a can, esp. chickpeas; no need to go into it, but, I just don’t and therefore I always go with fresh chickpeas and soak them overnight, and cook the next day-method.

    My question then is: will I need to add more lemon or (otherwise) liquid?

    I think canned c’peas are much mushier whereas freshly cooked ones are dryer.
    If you don’t soak and cook your c’peas you might not know, but that would be my assumption

    • Joanne November 26, 2014, 2:17 pm

      Hi Conrad, You shouldn’t need to add more lemon, but if as you are processing it seems too thick, add a little water. Or, if you taste the hummus and feel it needs more acid, squeeze a little more lemon in.

  • enid malecek November 24, 2014, 5:55 pm

    I have been making hummus for 40 years, this is the best.Simmple in flavor, which is always the way to go so you can taste all components and a fabulous texture…..Well done

  • Christina Dourzi November 23, 2014, 4:44 am

    In the Middle East (where hummous originated), we use way more garlic and lemon. But again, we like our food to come with a punch! I love the way you explained the order and tried it. It’s great!

  • Rachel November 22, 2014, 9:10 pm

    This Hummus is definitely better than store bought Hummus. I have managed to get a friend of mine to like it, when he used to not like hummus, because “the stuff in the shops is bland and flavourless” (his words).
    I will be adding this recipe to my favourites and will be making it on a weekly basis for lunches and snacks for the household.
    Thanks Joanne for adding this wonderful recipe to the world wide web :)

  • Raqs November 21, 2014, 5:59 am

    I can’t stop licking the spatula! This is hummus is delicious! Thanks a bunch for the recipe and detailed instructions 😀

  • Vlad November 20, 2014, 11:48 pm

    Thank you guys for this great recipe. I was looking for a long time for the perfect hummus recipe and now thanks to you I found it. Thanks a lot.

  • Lesley November 19, 2014, 1:42 pm

    I’ve been making hummus for 20 years…and never have I thought to “whip” the tahini & lemon juice first. Brilliant…what a wonderful difference this step made!! Thanks!

  • rebecca November 16, 2014, 2:55 pm

    creamiest hummus i’ve ever made, thank you for tips…only addition i made was adding kalamata olives and a little honey…yummy :)

  • Steph November 10, 2014, 8:28 pm

    Loved it! Only thing is I found the tahini flavor a little stronger than what I’m used to–it taste peanut buttery? I’m thinking next time of adding a little less and it’ll come out perfect!

  • Cindy November 10, 2014, 7:13 pm

    Thanks for this great recipe. I have been regularly making hummus now for about a year since I found it. It is so easy to make in my blender and comes out great every time. Saves me money too.

  • Roxie November 7, 2014, 5:03 pm

    This was really delicious, thank you! Also, I had to use up one avocado (it was starting to get a little too ripe) and added it to the food processor at the end and processed for a minute or two.

  • Lindi November 7, 2014, 1:54 am

    Dead simple & works! Ps I didn’t need to peel the chick peas….

  • Shira November 5, 2014, 10:47 am

    Good, solid, classic & dependable recipe. My only comment is that I seem to always need to add a few spoonfuls more of water – the tahini I use is very concentrated. So don’t be afraid to add more water, spoonful at a time, to reach the perfect consistency.
    Thank you!

  • Rae November 2, 2014, 7:03 pm

    This was my first attempt at hummus, and we used our Vitamix blender.

    AMAZING! The only thing I changed is that I upped the garlic to a whole clove, and used a 1/4 cup of water. It was really chunky after adding the beans…but the water did the trick to really whip it up. The Vitamix tends to heat up the ingredients after that much blending, but I actually liked the warmness to it. I never would have thought to put cumin in hummus…also a great add!

    Great flavor, great consistency. Thank you for this recipe, so excited to get it right on the first try!

  • Fatima November 2, 2014, 4:35 pm

    Turned out delicious!

  • Essisdaddy October 31, 2014, 12:41 pm

    Made it, tastes wonderful. ’nuff said, really. Other than thank you for the recipe!

  • Kjirstin Youngberg October 28, 2014, 9:43 pm

    I didn’t read through all the comments, so someone MUST have mentioned, you can make your own tahini paste with roasted sesame seeds and olive oil. I use my Blendtec blender; just do the seeds and oil first-a bit less than 1/2 cup of seeds and a tablespoon or two of extra virgin olive oil will blend down to 1/4 cup of tahini-them I add the lemon juice (lime is tasty, too!) and blend it all up together. Making some now for my hubby for dinner with some homemade crackers. Yum!

  • Lili October 28, 2014, 12:55 am

    No cooking is required but only ‘soaking the chickpeas for 24hrs’

  • Chantelle October 27, 2014, 9:59 pm

    Great recipe!! Loving every bite!

  • Amanda October 26, 2014, 3:27 pm

    This is the 2nd time I’ve tried this recipe and when I am mixing the lemon and tahini it balls up in the food processor. Any idea of what I might be doing wrong?

    • Joanne October 29, 2014, 12:31 pm

      Is the tahini you are using cold (from the fridge) or is it pretty thick. They can vary from brand to brand. It’s good to give it a stir before measuring, too. You can also try adding a little of the olive oil into the bowl along with the lemon juice and tahini to help it smooth out a bit.

  • Lee October 24, 2014, 7:15 pm

    I would suggest using more cumin. I used a full TABLESpoon of cumin. Came out great.

    Also, beware the salt content of your tahini. Some pre-made tahini already comes laced with lots of salt, so you don’t even need to add it into the recipe.

    I will never buy packaged hummus again!

  • Diana October 24, 2014, 4:29 pm

    I am allergic to garlic. Since finding your recipe, I make it twice a week. It is delicious. I follow the directions exactly and it never comes out so smooth. But still it is delicious. My whole family enjoys it too. Have to hide it from them. They can eat the store bought. Thank you for posting.

  • Barb October 22, 2014, 1:05 pm

    Only downside to using canned chickpeas is the salt content. If folks need to watch their salt intake for blood pressure, probably best to use dried chickpeas & go through the cooking process without adding any salt at all. There’s enough flavor with everything else in the mix, so salt won’t be missed much!

  • Aaron October 21, 2014, 2:20 pm

    Another trick – wipe down your measuring cup with olive oil prior to measuring out the tahini – will let it all slide out without sticking, and means clean up easy!

  • Jan October 20, 2014, 6:14 am

    Thanks so much for the tip about starting with the tahini/lemon. It’s amazing what a difference it makes! Visit us at culinary correspondence to see the spin I put a on the flavors.

  • cindt October 18, 2014, 4:56 pm

    I never leave comments but I just made this and it was a huge hit. Love this recipe and will make it from now on.

  • Ellie October 17, 2014, 1:13 am

    Thankyou so much!!! This hummus was truly amazing! I used much less Tahini and a little more garlic and found it so full of flavour! Thankyou for sharing such a delicious recipe! :) :)

  • Tammy October 12, 2014, 9:36 pm

    For those who wish to cook your own garbanzo beans or any other bean for that matter, Do Not Salt until the last 30 minutes of cooking. The salt makes the beans tuff. I’m from the South and have been cooking beans since it was a lilttle girl. Add any other seasonings you want, just hold off on the salt till the end. It also keeps you from over salting!! Happy Cooking!

  • Sandra October 12, 2014, 2:12 pm

    Great recipe – easy and super tasty; it was my first time ever attempting home made hummus and I will never buy pre made again. Thanks for posting!

  • Gl;oria Brodkey October 12, 2014, 12:36 pm

    The very best hummus I have ever tasted – thanks so much for the recipe!!!!

  • Barbara October 9, 2014, 5:16 pm

    This is a great recipe! I made it with half tahini and half plain, unsweetened peanut butter. I would NOT make it with peanut butter again. I would go a little heavier on the garlic and lemon next time. Made my chick peas from dried, (not canned). More economical. YUMMY!

  • AxelDC October 8, 2014, 10:13 am

    Why don’t you save the chick pea water and use that instead of tap water? That would add more flavor than water.

    • Joanne October 23, 2014, 11:52 am

      The water from the can is often salty. You can use it if you like, though!

  • Michele October 6, 2014, 12:22 pm

    What a great recipe! This hummus recipe is by far the best one around, my kids and I love it. My daughter puts a small container of the hummus in her school lunch with celery and bell pepper. We all eat it with veggies or spread it on a tortilla. Thank you for posting the recipe and keep them coming!!

  • Jess October 4, 2014, 11:48 pm

    Seriously, so good.

  • Donna Turner September 28, 2014, 2:24 pm

    Thanks so much. I made this yesterday and my husband said it was the best hummus he ever had.

  • Zalia September 24, 2014, 10:35 pm

    Absolutely perfect hummus to start with. Will be adding more spices in following batches. I added 9 tablespoons of water though, I did it with soaked and boiled chickpeas, perhaps they are somewhat drier.

    Glad I found this recipe. I kept making hummus and not writing down what I did so sometimes it came out great other times quite average, definitely keeping this one handy.

    Thanks for sharing.

    PS: you wrote in the steps to add the lemon juice with the olive oil and garlic etc., but it was already added with the tahini right, or do you add more?

    • Joanne October 3, 2014, 11:31 am

      Hi there, lemon juice is definitely added in the beginning. We meant that you were to add the olive oil and garlic to the lemon juice and tahini mixture already in the bowl. So glad you enjoy the recipe!

  • Tonya September 24, 2014, 10:35 am

    I love hummus. If you add half a cup cooked sweet potatoe it makes the best tasting hummus. I also put a little cinnamon in when I use sweet potatoe.

  • Susie Roberts September 20, 2014, 11:27 am

    This is the best hummus we’ve ever tasted!

  • Ruth deGraaff September 19, 2014, 7:29 pm

    I agree about not rinsing the garbanzos. If you didn’t rinse them and used some of the juice instead of plain water, then you wouldn’t have to add the salt.

    This is a delicious recipe–although since we are in the middle of moving, I had to make it w/o a food processor. Mashed the garbanzos with a fork–needless to say mine isn’t as smooth as yours!!!

  • jess September 19, 2014, 4:52 am

    this is my first time making hummus. Living in Indonesia, there is no easy access to hummus. So i decided to make some. I had to even make my own tahini first. but all in all ,this recipe is a winner! I LOVE the taste of the hummus. Thankyou so much!

  • Natalie September 18, 2014, 3:57 am

    I read your instructions and actually said “aaaaaaah” out loud. Never before in my years of hummus making have I been told to pop in the tahini for a pre-whip!!!!

  • aaron September 14, 2014, 12:19 am

    Super easy, super good, super able to variate to specific likes. Thanks

  • deborah September 13, 2014, 3:35 pm

    I made the recipe but it has a very strong lemon taste. I used what the recipe called for. Any suggestions on how to make the lemon not so over powering?

    • Joanne September 19, 2014, 2:24 pm

      Hi Deborah, Try halving the amount of lemon called for in the recipe (or eliminate it all together).

  • Tammi L. Coles September 13, 2014, 2:32 pm

    Greetings from Germany! Made this tonight, following the Vitamix suggestions made by others. Extra water definitely helped. Delicious. Going to try your baba ganoush recipe next. Thanks so very much!

  • Sue September 13, 2014, 5:42 am

    This is the best hummus recipe! I like cooking dried garbanzo beans, but I tend to be lazy, so cans will do in a pinch.
    I know it’s crazy, but I peel the skin off every bean.

    I’ve tried doubling this because we love hummus, but for some reason (maybe the volume is too much for the food procesor) it tastes SO much better not doubling the ingredients.

    Thanks for a family favorite. It’s always a huge hit at parties, too!

  • Faith VanderMolen September 8, 2014, 6:04 pm

    BEST HUMMUS EVER!!! I only use 3 T tahini, up the garlic to 1 clove, and it’s AMAZING. Just made a double batch because I go through it so quickly!

  • Samara September 6, 2014, 1:04 pm

    Fantastic! I just made a sundried tomato version.

  • Julie September 5, 2014, 8:18 pm

    Delicious and so easy! I followed the recipe however I had boiled my “canned’ chickpeas for about 30 minutes (this was before I read THIS recipe) the night before and refrigerated them before making the next day. Turned out perfectly!! Smooth, creamy, and so flavorful. I love the cumin!

  • Mark September 3, 2014, 8:46 pm

    Must the salt be kosher? Will “sea salt” or iodized salt work as well? Thanks.

    • Joanne October 3, 2014, 11:36 am

      Hi Mark, Feel free to use whatever salt you prefer.

  • Adriana September 2, 2014, 3:52 pm

    love it :) thanks

  • Kendall September 1, 2014, 5:41 pm

    I just made this and it is soooooo Good!! Thank you! I’m impressed with the simple directions in the video. I especially like the audio and the word bar both giving direction. I just set up my iPad on the counter and pressed pause and play when needed. I’ll certainly be making this often!

  • Vanessa In Toronto August 29, 2014, 6:44 pm

    I struggle with hummus recipes always being so bland. Texture isn’t as much of a challenge because I have a Vitamix. Still, I followed the instructions above.
    I really, really, love this recipe and I have shared it all over. I added a bit of hot sauce to a portion of mine, because of personal preference, but it is very tasty without it.
    And… it’s not bland.
    Thank you!

  • carol August 29, 2014, 1:48 pm

    This is a great recipe. Based on other hummus I’ve made in the past I cut back on the Tahini and uthin it with the liquid drained from the can on chick peas instead of the water. After this is made, I divide it in two and to one I add roasted red peppers and to the other I add grilled eggplant. If it’s for a gathering, I make a full recipe of each.

  • Willem August 28, 2014, 9:51 am

    I really like this recipe. I also love adding a little cayenne pepper, ground coriander and some Ras el Hanout, a Moroccan spice mix. Although not very traditional, it is amazing if you like your hummus spiced up!

  • Danny Boy August 27, 2014, 10:29 pm

    I never made a good hummus until now, very good recipe, the cumin and paprika makes a world of difference, my hummus came out better than store bought by a million!!

  • Eric August 24, 2014, 6:08 pm

    I made this today and I think it’s really delicious hummus. I soak a pound of Chickpeas by putting them in a pot of water on the counter before going to bed and I leave them until I get home form work the next day. I rinse them a one or two times, then fill with new water about an inch or two above the peas. Before I bring them to a boil, I add about a tablespoon of some yummy spice like lemon pepper salt or Cholula chili lime seasoning. Once it starts to boil I turn it down to simmer them for about an hour and a half. I then drain them and let them cool. If I’ve made more than I’m going to use in a day or two, I put the rest in a Ziploc bag and throw them in the freezer(they don’t take long to defrost). When I made this hummus, I didn’t need to add any salt because of the way I prepare the Chickpeas. I also added some sundried tomatoes during the first addition of chickpeas. Up until today, I used to make the best hummus according to my friends. I still do, but with a new recipe. Thank you for putting this recipe out there.

  • Kelly August 24, 2014, 12:23 am

    I absolutely LOVE hummus! I dip fresh veggies & pretzels into it. I have been wanting a great recipe for months now. Seeing this video and reading everything makes me want to jump to the store and make tons of it! Haha :) Looks very yummy going to try soon! Kudos guys! Peace Love and Honey Buns! <3

  • Toni keyes August 17, 2014, 7:10 pm

    I tried both, dried and canned, I liked the can better, had more flavor. How long will this last in the frig. Thanks

  • Joan Baon August 17, 2014, 11:38 am

    I bought all the ingredients for this and then realised my food processor had broken. I didn’t let that stop me, I mashed everything with a fork and it was bum ting. I have only ever had smooth hummus but I really like the chunks in the one I made. I am fan of chunky peanut butter, juice with bits etc so chunky bit hummus for me is awesome!

  • sara August 15, 2014, 11:55 am

    Omg SO many comments to scroll though, BUT I had to just say that this recipe was amazing, I CANNOT stop eating it!

  • CheriAlli August 14, 2014, 12:46 pm

    Also after storing in fridge a couple of hours I noticed it gets quite thick…loses some of its light fluffiness that it had at first..perhaps add more water or olive oil after taking out to set at room temp? Maybe I should add a little red pepper to it? Please Advice….

    • Joanne August 14, 2014, 2:43 pm

      Letting it come back to room temperature will help. You could add a little more water if you like, too.

      • CheriAlli August 14, 2014, 4:14 pm

        THANKS again! Great website!

  • Becky August 13, 2014, 10:16 pm

    I just made this tonight! It was very easy and very delicious! I skipped the cumin because my husband isn’t a cumin lover- we both loved this hummus though!

  • Susan Haney August 13, 2014, 8:43 pm

    Yum yum!!! Simple as advertised, will make this recipe again and again.

  • Cheri August 11, 2014, 12:54 pm

    Wow absolutely delicious! I don’t cook very much but this recipe is here to stay! A little time consuming at first but once you get the hang of it easy!
    One question, can I store in frig with the added olive oil and paprika (for serving)? Does it matter?

    • Joanne August 13, 2014, 12:06 pm

      You can definitely store in the fridge with the olive oil on top.

  • Deborah August 10, 2014, 3:02 pm

    Nicely explained. Perfect outcome. My hummus husband will say: Yum!

  • Danielle @ More Than Four Walls August 10, 2014, 2:25 pm

    I found your site last week (Thanks Google!) when searching for something else. I was impressed by your site and looked up a hummus recipe (because the dried chickpeas I have were calling my name. Best. Hummus. Ever. I cannot wait to expand on this recipe with roasted red peppers and other herbs and spices.

    Keep up the good work!

  • K G C August 9, 2014, 5:45 pm

    Great recipe, good instructions that make a difference in the final product. I might back off the quantity of garlic the next time I make it. Water added at end was perfect and critical for good consistency.

  • Arne August 8, 2014, 7:54 pm

    Thanks for the clear steps and pix. However, I – like many – like a “garlickier” hummus and so i use FOUR large cloves and everyone loves it. The cans of chickpeas we typically get here are 19oz though. Also, I usually use the juice of 2 lemons and rather than thinning with water I use more olive oil. I find it gives a silkier texture. As for shelling the chickpeas, I’ve also done both shelling and not; frankly with a good food processor I can’t really tell the difference. Just process a little longer. I did notice that the few times I used dried chickpeas I pretty much HAD to shell them though.

    Also, for a real treat, get some roasted red peppers in water. Pat them dry and add about 1/2 cup (or more to taste) and 1/4 tsp of white pepper at the end of the process and blend for a little while until smooth again. Vloila! Fast Roasted Red Pepper hummus!

  • Dawn August 5, 2014, 12:16 pm

    I made this hummus about 3 weeks ago (tripled the recipe), and gave some to both of my daughters. They both LOVED it (one of them actually introduced me to hummus) and they are hummus fanatics! The only changes I made to the recipe were…(for a triple batch), I used one very large lemon, and one very large lime and I also added more garlic. I made it from a one pound package of dry chick peas, which I soaked overnight then boiled for 2 hours with 3 bay leaves, a few tablespoons of thyme leaf, and about a teaspoon of sea salt. Today I am doubling my last triple batch! I have received many complements and request on/for this recipe! Thank you for sharing your wonderful recipe with the rest of us!

  • Constance Nelson August 3, 2014, 8:45 pm

    I have found tahini in the store but the container is 16 ounces. How long can I store the unused tahini before it is old? Is there anything else I can make with leftover tahini?

    • Joanne August 7, 2014, 12:37 pm

      We’ve kept our open tahini container for months and had no issues. (We do keep it in the fridge, though).

    • carol August 29, 2014, 1:53 pm

      I’ve had an open jar of Tahini in my refrigerator for months, maybe a year! Still good when I used it today.

  • LILI August 3, 2014, 9:07 am

    I have just made this recipe. YUMMY YUMMY.

  • Erin August 2, 2014, 1:08 pm

    Absolutely amazing! I added some lemon zest to it, and it was incredible

  • Jessie August 1, 2014, 8:37 pm

    Mine turned out really sour. All I could taste was lemon.

    • Joanne August 7, 2014, 12:33 pm

      Bummer. Next time, give your lemon a quick taste to see if it’s extra sour (some lemons are). Or, cut back the lemon by half.

  • bgibson135 July 30, 2014, 10:59 am

    I like using roasted garlic, which I think has less of a bite than fresh. I’ve added turmeric or carrots for an orange tint, or fresh basil or Italian parsley, for a green tint. I haven’t tried roasted beets yet for purple. Hummus is my “grazing meal.” I have colorful sweet bell peppers, onion, carrots, celery, assorted olives, smoked oysters, and maybe even some cheeses. I use shredded wheat cereal (non-frosted) for dipping also.

  • Tara July 26, 2014, 6:41 pm

    After making gritty hummus that was just as costly as buying it from a middle eastern restaurant, I decided to try this recipe, as our family goes through hummus like it was water. Using organic ingredients just as written, I can say this is my new favorite hummus. And I made it myself! And I can feel good about each and every ingredient.

  • Miranda July 26, 2014, 2:51 pm

    Thank you! We just enjoyed it for lunch! I made it in my NutraBullet all at once and came out perfect!

  • Frankie July 26, 2014, 2:33 pm

    Great recipe and video – made it a bunch of times – will never buy that packaged junk again.
    Added about 1/3 cup roasted red peppers from Italian grocer and left out water.

  • Johannah July 26, 2014, 11:38 am

    I found this recipe last year when I decided to make homemade hummus for the first time. I think it’s better than store-bought, and my husband takes it for lunch every week with veggies. I’ve taken it to a few parties later and it is a HUGE hit. Thanks!!

  • samar July 26, 2014, 10:54 am

    thanks for sharing ..I am INDIAN AND LIKE MIDDEAST FOOD….reciepe was amazing…i tried it earlier but it wasnt much good …but this time it was bull’s eye — prefer not to mention I AM MALE…will try to make babaganaush next time :) :)

  • Rachel July 25, 2014, 11:18 pm

    Loved this!! Easy to make and delicious. Even my toddlers loved it! Thank you for sharing.

  • Margaret July 25, 2014, 6:23 pm


  • Yaron July 24, 2014, 11:11 pm

    Thanks for the recipe, great suggestion with the tahini, I was pre making the tahini and adding it to the hummus mixture but this is a much better way. I would like to add that if you are going to use dry beans a half teaspoon of sodium bicarbonate is generally recommended. I think this helps with the layer of scum that forms during boiling and supposedly reduces flatulence. I actually like to add some sodium bicarb into my hummus either way, it gives it a nice tang. I use the blendtek food blender to make mine rather than a food processor because it makes the hummus super smooth, however, some people like it with a bit of graininess. I also use 3-4 ice cubes instead of water and occasionally I add a spoon of arabic yoghurt which also adds another dimension.

  • Lou July 22, 2014, 11:00 am

    I can hear many many shops crying as they have just lost their most regular houmous shopper! Never will I buy it again, this is SO easy and SOO delicious! Have just texted hubby about it as we are such fans, not sure they’ll be any left when he comes home, I could easily just eat the whole pot right now!!!! Thank you so much for this recipe and very clear instructions. x

  • Teresa July 21, 2014, 1:46 pm

    Just finished making this. Excellent! Have tried other recipes and they just were too time consuming (taking the skins off) or just to garlicky and we love garlic. This was not only easy but I kept tasting through the process and couldn’t stop patting myself on the back for trying something new and not giving in to purchasing store bought. THANK YOU.

  • Dana July 20, 2014, 2:23 pm

    Yours is my go-to recipe for authentic tasting hummus. No other recipe (from super-complex to super simple) comes as close as your recipe to what I ate in Israel in the 80s – this is fantastic. When I run out of garbanzos, I throw a can of great northern beans in the cuisenart and it’s delicious. Thanks again for sharing this.

  • Candice July 20, 2014, 2:48 am

    Thanks for this easy recipe! Made it for afternoon tea as hubby has become a hummus lover and he liked it a lot but told me to add a little more lemon juice next time. It was so creamy and smooth! Will definitely make this again instead of buying it from now often.

  • Anna July 19, 2014, 10:15 pm

    The taste of the tahini is so strong it leaves a terrible afterttaste…I tried this recipe over others that call for more tahini and it’s not so noticable and doesn’t leave such a nasty aftertaste. I made two separate batches thinking I would love it. Don’t and I’m gonna force ot down as I hate wasting money…all my ingredients were organic.

    • Joanne August 7, 2014, 12:56 pm

      Hi Anna, it’s all about what tastes great to you :) Try halving the tahini called for in our recipe or replace it with a natural, unsweetened peanut butter.

  • jen July 19, 2014, 5:41 pm

    This is the BEST. Thanks so much for the recipe and tips. Made two batches in two days. Family is in hummus heaven.

  • Judy July 18, 2014, 3:41 pm

    Just made for the umpteenth time and, as always, it’s perfect. Wouldn’t consider buying when it’s this simple and delicious! No adjustments to the recipe needed either. Thank you!

  • cindy July 18, 2014, 10:16 am

    Fantastic!!! Sharing it today on my “Look what we’re eating today:” post! I’d love for you to stop by :)

  • j.s. July 17, 2014, 12:06 am

    this is the best hummus recipe I have tried.. very delicious. .

  • EmiT July 16, 2014, 10:07 pm

    This is perfect!! My Tahini was super thin out of the container(Trader Joe’s brand), so I maybe could have skipped some of the pre-blending. I also like my humus extra lemony, so I used more lemon juice at the end instead of water. Other than those two minor adjustments, I followed your instructions to the letter, and I’m sooooooo pleased!! This is delicious and velvety smooth. And on the first try, too! ^_^ Thanks so much! Great tutorial.

  • Debbie July 15, 2014, 9:40 pm

    I tried this recipe last week and LOVED IT! I have been on a low glycemic food plan since the first of the year, and hummus is an approved snack. It certainly helped me stay on track. Notes: I used almond butter instead of tahini (that’s what was in the cabinet), which added an undertone of nutty flavor I liked but I found I needed to add more water to bring the desired creaminess. My husband did not care for the high acidity, but I liked the element of tartness the lemon juice brought. Thanks for helping me find a way to make one great hummus!

  • Nicole Smith July 15, 2014, 3:55 pm

    OMGoodness! This is the ONLY way to make hummus. I have struggled for ages trying to get that smooth consistency like store bought and was never able to. Two things TAKE THE SKINS OFF the garbanzo beans (well worth the effort and I found t relaxing) and then put ingredients in the food processor just as described. Then leave it on for way longer than you think just adding the liquid from the canned beans until you get the consistency you want. I added some olive oil and next time I will add a little less lemon juice. I thought I had a jar of roasted red pepper, but I didn’t. I’m tempted to get a jar and throw it all back in the food processor.

    This is the best EVER!

  • Lisa July 14, 2014, 7:33 pm

    This was great hummus! I’ve tried other recipes and had to adjust the proportions multiple times to get it right. This worked the first time. I love this version. I didn’t have any cumin but added some other spices. I also love to add pine nuts. Thank you for your easy to follow instructions.

  • Elizabeth July 14, 2014, 2:30 pm

    Just curious, the yield says 4. I assume that is servings? But do you know how much this makes in weight?

    • Joanne August 7, 2014, 1:06 pm

      Not sure about weight, but you should get around 1 1/2 cups of hummus from the recipe.

  • Lisa July 14, 2014, 1:52 pm

    This was my first time making hummus. The recipe was easy to follow. It’s ok but, I think, it has too much lemon juice in it. I would also be mindful of the salt. I suggest opting for the lesser amount because mine turned out a bit salty tasting. It’s a decent recipe but I will tweak it just a bit next time as I mentioned….less lemon….less salt.

  • Tammi July 13, 2014, 8:07 pm

    This is a fabulous recipe. My 15 year old daughter, who is interested in studying culinary arts, made this for me following the directions as instructed. I will never buy store bought hummus again!

  • Candace July 11, 2014, 10:55 am

    I haven’t made hummus before but definitely going to attempt it now. Has anyone done this, yet, using soy beans? I’ve eaten it out at a restaurant before and it was amazing.

  • Jessie July 10, 2014, 6:48 pm

    Trying this tonight! Can’t wait! My addiction to hummus is starting to put a hole in my grocery budget! Any suggestions on different flavors? I’m a huge fan of coconut curried hummus, and olive hummus… not quite sure how to add in the seasonings while keeping the consistency? Would some pointers if you have some!

    • Joanne August 7, 2014, 1:16 pm

      Hi Jessie, take a read through the other comments. There are lots of suggestions from other hummus lovers there.

  • Dawn July 8, 2014, 9:46 am

    When making this recipe from dry beans (that you have soaked and cooked), how much of the beans=a 15 oz. can??

  • Nancy Nelson July 6, 2014, 10:26 pm

    This is the best coconut cake ever!!! It’s so moist, my husband and I couldn’t stop eating.

  • yulyndi July 5, 2014, 3:03 am

    I made this for the first time and it was delicious and so creamy! I used my blender and instead of water, used the liquid from the canned beans, and left out the salt. I can already see how this recipe would adapt to so many variations and I want to try them all. Thanks for this simple and easy to follow recipe!

  • Nancy July 3, 2014, 9:52 pm

    I just this moment finished making this recipe for the first time. I followed the instructions precisely and this is the most delicious and satisfying hummus I’ve ever had the pleasure of enjoying. And I’ve used many different hummus recipes. A keeper! Thanks ever so….

  • Krys July 3, 2014, 3:07 pm

    Thanks for this recipe. I figured it out eventually, but please include what speed to have the processor on! In step 1, I was blending on high and I can only describe the result as minced tahini and lemon. It looked very strange!

    When I added the chickpeas (and lots of water) it sorted itself out, but processing on high did not give me the super smooth texture of your first image!

  • Appiewriter July 2, 2014, 4:32 am

    Just want to say a big THANKS for this recipe. This is the very first time I’ve ever managed to make hummus that wasn’t the consistency of cement. What a difference the order of ingredients made!

  • Nicole June 29, 2014, 10:49 am

    This came out fantastic!!! My kids absolutely love it. Thank you for sharing your tips!

  • Rania June 29, 2014, 7:42 am

    This has to be the best hummus I have ever made, I followed every single step, though it take about 30 mins! It was so worth it! Thank u, you should sell at a market or market your own to supermarket!

  • John Smith June 26, 2014, 8:54 am

    I followed this recipe closely and found an identical consistency of product; however, I would recommend using less lemon than called for here, or least add it a little at a time while testing for taste. A bit too strong for me, though still very good flavor!

  • Cooking MOM June 24, 2014, 1:28 pm

    This was spot on! I have tried to create smooth tasting hummus at home and it was never quite right. I just made a batch and it is amazing, with pretty much the same spices I had used before but the technique is what does it. Great Job and thanks for sharing!

  • joe michaels June 23, 2014, 7:06 pm

    This IS the ticket to silky smooth hummus! I had my doubts about the importance of the steps. But, alas! FINALLY!! Thank you, Joanne!! You rock!

  • Julia June 23, 2014, 5:40 pm

    The following changes made this recipe even tastier to our family:
    Rinsed canned garbanzos until there was no foam accumulating on top of water layer
    Cooked each half can of garbanzos for 1 min
    Added red pepper flakes to taste
    Used fresh basil, parsley & rosemary in addition to cumin
    Used fresh garlic clove & cooked it in microwave for 30 sec at 50% power
    I took advice regarding processing seriously & kept processor “on” while adding spices, while adding spoonfuls of cooked garbanzos.
    Cost was about half of stored bought even using fresh spices, extra virgin olive oil

    No more store bought humus for us!

  • Debra June 23, 2014, 3:49 pm

    Great tip, have made hummus many times before but following this order of ingredience & processing time made for a much smoother texture, I am impressed. Thanks!

  • Lisa June 23, 2014, 12:58 pm

    This was my first time making hummus, and I will never buy it from the store again! I left out the garlic and cumin, because I wanted a plain version. It turned out deliciously! I will probably add cumin next time or possibly roasted red peppers. Thank you!

  • Melissa B June 22, 2014, 9:57 pm

    Thx for the great, easy to follow recipe, my 10 year old has been making it for the last few weeks now for us and it is delicious!

  • mary June 22, 2014, 12:23 pm

    Yummy-added extra garlic and lemon. Also food processed a jalepeno pepper ripened to red with olive oil and mixed into recipe. YUM with a kick!

  • Trudie June 21, 2014, 6:09 pm

    Just made this recipe! I’ve tried (very unsuccessfully,) to master hummus!
    Every time my husband sees chick peas in the shopping cart, he groans and says, oh, not again!
    The directions were superb! I have now mastered hummus. Literally, it’s been 4 years!
    Thanks so much! Much better than anything you can buy in the market!

  • Cynthia June 19, 2014, 12:20 am

    I have been trying for years to make hummus and it was never as good as store bought. Just tried this recipe and I am thrilled! All this time it wasn’t the ingredients causing the problem but the method. Clearly whipping the tahini with the lemon is the secret. Thanks so much!

  • Katy June 18, 2014, 9:56 pm

    Followed it to the “T”, just added jarred roasted red pepper…………………… good I ate it with a spoon! Needless to say I will make this again and again. Thank you.

  • deborah June 18, 2014, 6:33 pm

    very good happy I found this website

  • Laura | Baking Outside the Box June 16, 2014, 10:49 pm

    Thanks for the easy recipe and nice video. I made it tonight and my DH loved it! Taking the skins off the chickpeas made a huge difference in texture.

    • Joanne June 20, 2014, 12:08 pm

      Removing the skins does make the hummus silkier — glad you enjoyed the recipe!

  • Tatyana June 16, 2014, 3:30 pm

    Great recipe! I use the same ingredient/proportions but always just mixed everything. Thanks for the tip of mixing tahini and lemon juice first.

  • Lala June 15, 2014, 6:14 pm

    Just made this for my family and it was AMAZING! I added red pepper flakes to ours #numnum Thanks for sharing :)

    • Joanne June 20, 2014, 12:21 pm

      Hi Lala, Thanks so much for coming back and commenting! We’re thrilled you enjoyed the hummus.

  • Vicki June 14, 2014, 8:01 pm

    Love this hummus. It is my new favorite recipe!

  • Jema June 10, 2014, 11:20 pm

    Hm, yes. Sticking with half a clove of garlic is preferred. I added a whole clove and learned that adding a little more Tahini tames down the garlic 😛 Also, some hummus splashed up and got me in the eye, haha! (I am new at this). Take extra care when using a Hand Blender – it is most stingy!

    Fab recipe guys!

  • Rachel June 9, 2014, 3:35 pm

    Great recipe, first time I’ve made hummus and it came out perfectly! Thank you

  • deehra June 9, 2014, 2:41 pm

    I have been making hummus for years, and my recipe used to be almost the same as yours.
    However, in an effort to reduce fat, I substitute some of the can juice for the olive oil, and less expensive sesame oil for the tahini. I also put the cumin into the hummus while mixing, along with a little salt and pepper.. I do used dried garbanzos sometimes, I simply throw them in the crockpot overnight and cook them until almost mushy. This makes a smoother product. Garlic and lemon are used the same as your recipe. I did try skinning canned beans, it was tedious, but produced almost a cloud-like product.
    The way I eat hummus sounds weird, but I have it for lunch most days in a pita, topped with chutney…The combination of flavors is quite delicious.
    Not claiming my way is better, but works for those who can’t find tahini or object to the cost.

  • Angela June 9, 2014, 1:31 am

    This turned out perfect-o-mundo! I always bought it from this greek place. They were the only one’s who made it perfectly. This tastes just like it. I added a bit of roasted red pepper to the blend and it is so divine! You saved me money, and trips to the market. I’m going to start making this for family gatherings.

    Thank you!!!! You Rock!!!

  • A.P. June 6, 2014, 2:30 pm

    Friendly straight-forward site. You had me rolling in the aisles with your “to skin or not to skin the chickpea”. I know hummus — and you got it spot on with the directions. I shall visit again, and all power to you. A

  • Dinara June 5, 2014, 1:47 am

    Amazing! The best!

  • Anett Cronk June 4, 2014, 10:24 pm

    Thank you for that Hummus heaven recipe, perfect balanced, could not be better! Awesome!

  • chopstick June 4, 2014, 3:17 pm

    Same here… I rarely post comments, but this one I had to! Excellent recipe! Properly detailed and well explained. To obtain a silky smooth texture without peeling the chickpeas I mixed everything together and then passed it through a sieve – it did the job. Brilliant! Thank you very much! :)

  • Joanna June 3, 2014, 7:19 am

    I love your hummus recipe! I started making hummus at home when my baby started to eat with us. We follow the Baby Led Weaning so he eats what we eat, and making things at home ensures I know exactly what goes into his food.
    I have recommended your recipe on my blog Here’s the link if you fancy a read

  • Carol June 2, 2014, 6:22 pm

    This was a wonderful recipe and my whole family really enjoyed the result. I used my Nutribullet and put all the ingredients into the tall cup at once (I smashed the clove of garlic first), and just blitzed it. Once I had to remove the cup and give it a shake, and blitz it again. The hummus came out perfectly, creamy, smooth, and no lumps. Just thought I’d add that for people wondering about using a blender instead. Thank you for sharing this recipe!

  • Katrina Fruhm June 1, 2014, 7:48 pm

    This was a fantastic recipe. The hummus turned out amazing! Thank you for sharing this :)

  • Kristi May 31, 2014, 6:19 pm

    We have used this recipe multiple times. I start from scratch and cook my own garbanzo beans. It always comes out great and is a big hit with family and friends.

  • Kayla May 30, 2014, 9:48 pm

    very helpful instructions for a first-time-home-hummus-maker. It worked great even using my regular blender.

  • Debbie May 30, 2014, 3:59 pm

    This recipe is almost the same as the one my family has made for over 50 years. My Grandmother was born in Syria. If you need to thin it out – instead of adding water, we always reserve some of the liquid from the chickpeas!

  • لعبة سابوي May 27, 2014, 5:07 pm

    It came out amazing! I get recipes online a lot and rarely feel compelled to comment, but this is just so good. Thank you!

  • Michael May 26, 2014, 12:27 pm

    This is so brilliantly simple and tasty, perhaps the best hummus I’ve had.
    Tahini? – I had never heard of this stuff before, let alone used it in a recipe.
    Thank you guys for sharing and prompting the opening of mouth and mind!


  • Jo May 25, 2014, 9:36 pm

    My first effort at making home-made Hummus and it was excellent!

    At first, I followed a recipe from one of my cookbooks, but it tasted flat–so I checked online and found this recipe, which basically uses the same ingredients as what I had already made up, but with twice the tahini and lemon juice (plus cumin, which the other recipe didn’t use). So I just added the additional ingredients, and yum!

    One comment though, since I didn’t find your recipe until I had made the other, I didn’t try creaming the tahini and lemon juice first. In fact, my tahini brand (Kroger Simple Truth Organic) seemed pretty runny, so I’m not sure it would have made into a paste. I did stir the tahini container, to make sure it wasn’t separated. Not sure why the difference. But thanks for the recipe!

    • Joanne May 28, 2014, 12:36 pm

      We’re so glad you found us! You’d be surprised by the tahini and lemon juice when they cream together. Next time, you should try it and see if there is a difference. Thanks for coming back and commenting!

  • Karen May 25, 2014, 5:55 pm

    Thank you so much Joanne, I have just made this and it was so simple to do but tastes better than my organic store bought one. I can’t believe I’ve actually made hummus!! thank you for sharing your recipe.

  • Gerry May 25, 2014, 12:55 pm

    I made this according to recipe adding only a little Sriracha hot sauce for some kick. Awesome, I love it and it’s so easy!7

  • Catherine Leveille May 24, 2014, 12:06 pm

    I have made this recipe several times and shared it with friends and family. Everyone loved it. I will try to add just a touch more garlic in my next batch. Thank you for sharing this recipe.

  • Nicole May 23, 2014, 11:34 pm

    I just made it. My first try making homemade hummus. I can’t imagine buying hummus ever again! I used an 3 small cloves of garlic. It’s delicious!!! Thank you :)

  • Kyra May 22, 2014, 2:02 pm

    This hummus is delicious! I ended up using about 1 tbsp of water – I prefer my hummus thick. It turned out very smooth – thanks for the food processor/mixing tips! I will be dehydrating this for my next backcountry canoe trip!

  • sebastian May 20, 2014, 2:12 am

    Hi there!
    I’m so excited to try this. I’ve had it bookmarked for a week now while I wait the arrival of my food processor. I will be making my own Tahini ahead of time as well which I’m excited for.
    One question: I will also be using dried chickpeas that I’ll have soaked overnight and then boiled. Do you know about how much “drained cooked” chickpeas I would need to use to be about the same as your “one can” recipe? Is it about 1.5 cups?

    • Joanne June 20, 2014, 2:04 pm

      Yes, use close to 1 1/2 cups beans.

  • Lorie May 16, 2014, 12:27 am

    I was checking out this recipe and it looks really good. I was wondering if you could freeze it?

  • Christine May 14, 2014, 11:12 pm

    I cannot believe how good this hummus is. I made hummus for the first time last week without consulting a recipe (I know, foolish) and decided to do it the right way this week. It came out amazing! I get recipes online a lot and rarely feel compelled to comment, but this is just so good. Thank you!

  • HH May 14, 2014, 5:23 pm

    Hey this recipe is wonderful. The only difference I notice in my batch came from using Tahini from Trader Joe’s. I never had the thick paste. After I added the second set of chickpeas it was a perfect consistency. So no water needed. It seems that TJ’s hummus isn’t all that thick to begin with. Nonetheless, perfect hummus! Thanks so much for posting this recipe.

  • Maggie May 14, 2014, 9:53 am

    Made it using a Bamix brand immersion blender and a tall 4 cup measuring container. Worked great, moved the blender stick up and down through the mixture with the flat blade attachment and it was wonderfully creamy. Great taste.

  • les May 11, 2014, 1:23 pm

    PDG The best home made hummus I’ve had. Great instructions and photos.

  • Una May 8, 2014, 6:36 pm

    Just made this for dinner. Very very good. Tastes just like my own recipe. I use white beans instead of chickpeas because I truly hate chickpeas. This has a great flavor balance and texture. I also used dried beans which I cooked with cumin. So good. And crazy easy.

  • Meg May 7, 2014, 5:52 pm

    Yum! Great recipe. This was my first time making hummus and it came out great. Thank you :)

  • Adrienne May 6, 2014, 12:58 pm

    I can’t tell you how many times I’ve tried making my own hummus and it always turned out pretty terrible. So glad you’ve shared this creaming trick with me! I’ve tried peeling the shells off before and it still didn’t work as well as this. I’m so happy I can finally make my own hummus to enjoy, thanks again for sharing!

  • Alex May 3, 2014, 11:22 pm

    This was AMAZING! I tried making hummus before but it never came out this good and creamy. Thanks so much for sharing! I’m pairing this with hard boiled eggs without the yolk for a healthy snack. Just awesome!

  • JC May 3, 2014, 6:49 pm

    this recipe is awful…there’s way too much tahini for 1 can beans…I added more lemon, lime, water, salt, cayenne, nothing helped it…sorry

    • Joanne May 16, 2014, 11:57 am

      No worries, you could try halving the amount of tahini next time. It is a strong flavor. Other options are to use a natural (unsweetened) peanut butter in place of the tahini.

  • kerry May 3, 2014, 4:06 pm

    Thank you for the great video. I especially loved it for the music on the video and precise explanations which were not too much and boring.
    It was my second time making Hummus and it turned out far more better. the only matter was its smoothness which is because of canned chickpeas I think.

  • Pad May 3, 2014, 3:28 pm

    I just made the Hummus form this recie for the first time, it is beter than Sabra hummus. It was so easy. Next time i do not even need the printed recipe. It is so easy and fast.

  • kathy parmelee April 30, 2014, 1:09 pm

    i tried to print this recipe and ended up with a printing nightmare. it screwed up my printer and left me with fifty pages of comments. no print recipe on this one. think i’ll go elsewhere. bad website.

    • Joanne May 16, 2014, 12:05 pm

      Hi Kathy, there is a print button located to the right of the recipe — that should only show the recipe itself and not the article or comments.

  • Rachel April 29, 2014, 7:05 pm

    I just made this! I also added a 1/2 of an avocado and a handful of cilantro. It is amazing! Thanks!

  • V al April 29, 2014, 6:32 pm

    This method of making really smooth hummis is very accurate. It’s easy and takes a little longer but worth it. I have only one criticism. Mine turned out a little bitter and I did let it “mellow” in the refrig before using. Next time I make it, I will probably cut down the tahini paste and possibly lemon juice. I will definitely use this method again.

  • Kenny Edwards April 28, 2014, 4:44 am

    Great recipe. I made it for a friend from the Middle East, and he loved it. He confirmed that it was way better than the tubs you buy at the grocery store. :)

  • Elaine April 27, 2014, 6:31 pm

    So simple, so great! My granddaughter is allergic to sesame seeds, but not peanut butter, so I’ll make it with unsweetened peanut butter next time as a variation. I agree with you and many of your commentators regarding the use of water, and NOT using the water from the can of chick peas. We North Americans have to reduce our intake of sodium (salt) and the water from the can of chick peas is loaded with salt. I just used your recipe without salt, and it’s delicious.

  • Vicki v April 27, 2014, 4:05 pm

    The best tip I’ve found to make super smooth hummus from canned chickpeas is to add 1/2 tbsp. Baking soda to rinsed canned beans, stir and heat in micro for 2-3 minutes then rinse several times under cold water while rubbing the beans together with your hands. Skins float to the top and can be poured off. Brilliant!

  • Brian Saller April 26, 2014, 10:42 pm

    I finally found the perfect hummus recipe! They’re right, it’s all in the order in which you process. Fantastic recipe, great for beginners looking to impress without much work. Pair with pita bread cut into triangles and also sprinkle some of the mixed olive garnish from your grocer’s olive bar. Plates very well.

  • Sue C. April 26, 2014, 3:49 pm

    The hubs and I have recently started making various appetizers for dinner on Saturday night instead of a big meal. We decided to try homemade hummus tonight and this recipe did not disappoint! We followed it exactly and it was amazing!! Used 1/2 t. salt and thought it was perfect. Used about 1/3 c. lemon juice instead of 1/4 c., because that’s how much my lemon yielded. This recipe is terrific!!

  • Erika April 26, 2014, 2:05 am

    This recipe is now one of my staples. I make a new batch every time I run out. As an organic vegan who likes a simple life, I am always looking for something that can be nutritious and easy. This is just fabulous. My mom said she doesn’t like hummus, but when she tried mine, she changed her mind :) I said, “you don’t like store-bought hummus, you do like real hummus.” :)

    I like mine lemon-y so I’ve been playing with varying the ingredients. Twice as much lemon juice suits me fine. I use the hummus as a spread on whole grain toast and then add tomatoes on top. Absolutely delicious. I also use it as a substitute for cheese in whole grain black bean burritos. Superb. Thanks again for this awesome recipe :)

  • Mary April 24, 2014, 11:55 pm

    Love this. I double the recipe and add more lemon or garlic depending on my mood. Thank you

  • melissa April 24, 2014, 7:15 pm

    Can you use vegetable oil instead of olive oil? Would I need to change the amount?

    • Joanne May 16, 2014, 12:27 pm

      Yep, if that’s all you have. Olive oil does add a little flavor, but vegetable oil will work just fine.

  • Laura April 24, 2014, 5:37 pm

    I just made this for my family. We LOVED it! I did it exactly as you said, and it was so good even my toddler was crazy for it!

  • Lauren April 24, 2014, 1:49 pm

    This recipe is truly makes the best hummus around! It is worth the 10 minutes to make rather than buying store bought. Ever since I tried it, I make it weekly. The order of ingredients is the most important part of this recipe. I have made hummus before, and made the mistake of just throwing it all together. Whipping the tahini makes a world of difference. One tip for Vitamix users, you can still make this in your Vitamix, but just be sure to whip the tahini and lemon juice on the lowest, (lower than 1) that it can go otherwise it just splatters up the sides & doesn’t do any whipping. Also, one benefit of using the Vitamix is that you do not have to skin your Garbanzo beans and you still get the smoothest & creamiest hummus around. Also, for even smoother hummus, use Great Northern beans over Garbanzo. The taste is the same, and the skin must be lighter because last night I grabbed a can of them by accident, but it turned out to be quite a pleasant accident!

  • Daphne April 23, 2014, 7:36 pm

    Made this recipe first thing in the morning for our work pot-luck lunch, because there’s no better time to try out a new recipe! I followed your instructions exactly, and it worked! I’ve made hummus before, but was never fully satisfied with the outcome. I’m proud to say I returned home from work with an empty bowl, even though I did the recipe x 2 1/2. :) I will definitely make this again for my family.

  • Heidi April 23, 2014, 3:43 pm

    Forgot to note on my previous entry: 5 stars, definitely!

  • Heidi April 23, 2014, 3:42 pm

    Wow, wow, wow! This is so much better than store-bought, and I love that I can flavor to my specific tastes with just the tiniest bit of garlic, since garlic and I do not get along. Amazing texture, absolutely delicious! You’ve made a subscriber out of me!

  • Zarina April 21, 2014, 5:55 pm

    super! thank you!

  • Lisa April 21, 2014, 12:07 am

    I just made this for Easter and everyone loved it! I used can garbanzo beans and tahini.

  • Michael April 20, 2014, 10:10 pm

    Fantastic recipe. Used it for Easter. Everyone loved it. Father in law who said he didn’t like hummus because of the texture even loved it. Followed all the steps except didn’t add oil. Added water instead (could use juice from chickpea can instead).

  • Emily April 20, 2014, 8:28 pm

    Perfect! I eat a lot of hummus and wanted to make my own! This is the BEST!! Thank you! I followed your recipe exactly except I left out the paprika. It was perfect without it! :)

  • Rosie April 20, 2014, 7:50 am

    That was the best hummus I’ve ever had! And so easy to make!

  • brunella April 19, 2014, 8:15 am

    I made this today and it was just beautiful. Thank you.

  • Trish April 17, 2014, 9:24 pm

    Lovely recipe, tastes great thank you.

  • Danielle April 17, 2014, 4:50 pm

    This hummus was superb!!!! I have been making hummus for years and it was always hit or miss but when you pointed out the importance of initially combining the lemon and the tahini paste wahlah! I used organic canned chickpeas and compared to when I have boiled and soaked dried chickpeas they tasted the same. Holy crap amazing recipe!!! Thank you for sharing your wisdom, my tummy is sooo happy now!

  • Jenni April 17, 2014, 11:48 am

    Just made your wonderful hummus! Had tried two different recipes before I tried yours. Wish I had tried yours first! This is the BEST hummus I have ever had!!!! Better than store bought! Followed your directions exactly and it is perfect!! Can’t wait to share with my hummus loving family and friends!

  • Kara April 17, 2014, 8:52 am

    This is my favorite recipe! So quick and delicious!

  • Caroline April 15, 2014, 5:26 am

    This is hands down the best hummus I have ever had and I cannot believe it is homemade. It is nice to be reminded that food can taste good without artificial flavours! Thank you for sharing.

  • Jen April 14, 2014, 7:35 pm

    Hey, guys! I used this recipe as a base then made some modifications. The “creaming of the tahini” was the trick that made my first batch (to your exact recipe) much better than the previous batches. I just kind of blow over instructions usually and do whatever the hell I want, but since you emphasized it I finally did it right.

    Then, I took it a step further and added sun dried tomatoes, olives, and parmesan cheese to create a kind of Mediterranean Tomato Hummus. It turned out excellent and I’m a little surprised someone as stupid as me came up with it.

    Great work on this recipe, others, and the blog.

  • Robert Adamski April 13, 2014, 8:57 pm

    Add some smoked red peppers. YUMMMMMY!

  • Joe April 8, 2014, 4:29 pm

    The best Hummus I have ever had! A+++ on the instructions and photography!

  • Lisa April 7, 2014, 12:34 pm

    So simple and sooooo good!!!

  • Beth April 6, 2014, 6:11 pm

    I just made two batches. One had capers and the other I used chili garlic paste. Both are great! Can’t wait to eat more tomorrow once the flavors meld more.

  • Scott M April 6, 2014, 2:17 am

    This makes really good hummus. It is as smooth as frosting. I use more garlic than called for, and I learned that minced garlic from a jar, shares only a passing resemblance to fresh garlic.So use fresh garlic. I make a double batch, and it barely sticks around long enough for the flavors to blend. Don’t be afraid to let the food processor run for as long as it takes to become perfectly creamy, and adjust the water content for desired consistency. I use the water from the chick peas.

  • Richard April 4, 2014, 8:12 pm

    It certainly does not taste like bought Hummus. And that is a good thing! I love Hummus, but have had some bad grocery store experiences with it. Using the fresh lemon juice gives it a nice fresh kick. I upped the garlic (by 3!), but that is just me.

    Thank you.

    ps Now, what do I do with the rest of this Tahini! :)

  • Karen April 4, 2014, 1:32 am

    I always used tahini, until once I had an irresistable craving for hummus and had everything but tahini. I googled substitutes for tahini, and lo and behold, several sites listed peanut butter as an easy substitute. I tried it, and actually loved it– more than tahini.

  • Monica April 3, 2014, 1:21 pm

    Hi Joanne,
    I am really eager to try this recipe….just wondering if I could use a blender to mix everything up, since I don’t have a food processor. Also, does removing the skin off of the chick peas take away any nutritional value? Thank you :-)

    • Joanne April 4, 2014, 11:34 am

      Yes, a blender will work. You will just need to scrape the sides and bottom of the blender a bit more than if you were using a food processor.

      I’m not really sure about the nutritional value of the skins. (Sorry) We don’t usually peel them, though.

  • Anna April 1, 2014, 7:41 am

    Really good recipe – So simple to make. I used sesame seed oil instead of tahini and the flavour was great.

  • Isabel March 30, 2014, 8:53 pm

    Thanks for the detailed instructions! I’ve made this twice now using my Thermomix and both times have come out great. This is a great blueprint, and I used it as a starting point so I could tweak the hummus to just the way my boyfriend and I enjoy it (dried chickpeas, a little more lemon, more olive oil). It’s also dead simple. Thanks for sharing!

  • Rochelle March 26, 2014, 1:07 pm

    I just tried this recipe with sprouted garbanzo beans and it was amazingly good. The texture is not as smooth as when I use cooked beans but, it is still great.

  • phia March 26, 2014, 11:03 am

    this is a brilliant recipe. just made it for a girls night and everyone wanted to know how I made it! I also added some coriander with the chick peas at the end which everyone liked

  • Linda March 25, 2014, 10:39 pm

    Absolutely the BEST hummus recipe I’ve found so far! They’re all so similar, and no, I didn’t process the tahini and lemon first. I just threw the ingredients in the processor, added extra water as needed, and processed it all up to desired texture. I used canned chickpeas, and added a bit extra salt and cumin, and a WHOLE clove of garlic (or two, maybe!). Maybe also a bit extra olive oil. My husband also agrees it’s the best hummus “we’ve” made yet.

  • Mary Ann Parrish March 25, 2014, 10:22 pm

    Joanne, I enjoyed this hummus very much.
    Do you have any tips to keep the tahini from separating. It was already separated when I bought it. All the jars on the shelf were separated. It took a considerable effort to make it creamy.

    • Joanne April 3, 2014, 11:13 am

      No not really, we have the same problem. We always need to stir.

  • Dimitra March 24, 2014, 9:32 am

    Just made it for the first time. Sooo good! And the instructions were very clear. Thanks for sharing!

  • Tamara March 23, 2014, 9:39 pm

    I just made this hummus, and it turned out great! I folloed all the steps, but added roasted red pepper as an alternative flavor. It is creamy, fresh, and full of flavor! Plus you introduced me to the use of tahini, delicious! Thanks for the advice and great recipe! FIVE STARS!

  • Wendy H from AB CAN March 22, 2014, 11:20 pm

    First time making Hummus. Have to say, SUPERB! So pleased with final result; even my hubby, a total hummus-hater, found it “surprisingly ok” (high praise, trust me, lol)
    Thanks so much, the pictures really helped me to know I was doing it right!

  • Catherine March 22, 2014, 8:27 am

    This really is the best hummus recipe. I add a bit more lemon because I like more of a lemony-kick, but other than that I follow this to a ‘T’ and will never buy from the grocery store again!

  • Paula M March 21, 2014, 7:46 pm

    Can you freeze the hummus?

  • James Peet March 21, 2014, 3:31 pm

    This recipe is exactly the same as the one I learned in Lebanon. We add a little olive oil to the hummus while we process it for texture and a little more garlic but it really depends on taste. If I need extra water I use the juice form the can.

  • Diane March 20, 2014, 1:23 pm

    I made this with a tiny food processor, so it was a bit more of a challenge and not as creamy, but delicious nevertheless. I’m bringing this to work to share with a Muslim friend (who told me to use fresh, not bottled, lemon juice) to see if she approves :)

    • Joanne March 21, 2014, 1:19 pm

      Yes … fresh lemon juice is best. Hope you both enjoy it.

  • Steph March 19, 2014, 5:49 pm

    My mom and I made hummus for the first time today with this recipe and it turned out wonderfully!

  • Barb March 18, 2014, 3:17 pm

    I did not care for this recipe at all. It tasted like straight tahini.

    • Adam March 18, 2014, 4:16 pm

      Hi Barb, some people just aren’t that in to tahini. You could try reducing it or eliminating all together? I know some commenters have tried natural (unsweetened) peanut butter.

  • Katy March 17, 2014, 7:31 am

    I made this two days ago! It’s great! I used about two cups of cooked chickpeas, only half a lemon, vegetable oil, and I bumped up the rest of the ingredients to make up for more chickpeas. Next time, I’ll make sure I’ve got enough lemon and olive oil in the house before I make it. Oops. Regardless, it is the best hummus I’ve made. I am a sucker for a certain brand of hummus, but I’ve been cutting back for ethical issues I have with that company. This was even better than that stuff! My husband and I ate about half of it warm right out of the food processor. I think it does help to process items that are still warm for creamy/fluffy paste-type foods. Also, I made my own tahini by toasting sesame seeds (but don’t brown them) and putting them in the food processor with some oil (about 1 tablespoon per cup of seeds). It’s not quite as creamy as the stuff from the store, but it’s way cheaper and lasts as long. For those wanting to use canned chickpeas, be careful of the BPA in the can. Cans are lined with BPA to maintain the integrity of the can. Two prominent studies have shown a relationship between salt and amount of BPA leached into the foods. (I don’t have the names of the studies. If you’re curious, google scholar it.) Of canned foods, beans usually contain the most sodium. For this reason, I have unfortunately given up most canned foods. Anyways, as far as the recipe goes, it’s amazing!!!

    • Joanne March 17, 2014, 2:40 pm

      Hi Katy, Thanks for commenting. We’ve done a little research on BPA in canned foods — there are some companies transitioning to BPA-free Eden foods is one of them. I think the can actually says “BPA-free”? Anyway, thanks for sharing your thoughts :)

  • Christine March 15, 2014, 9:26 pm

    Yum!! Just made this and had my 7 y/o try it and he said, “mmmm, tastes like the store stuff!” Big compliment from him. It is delicious…can’t wait to have it with pita chips later :)

  • Dave March 15, 2014, 6:53 pm

    I just made it and its not to bad. It has to much of a lemon flavor for me so I modified it to my liking. The tahini was a bit pronounced flavor wise for me as well.

  • Selin March 15, 2014, 6:05 pm

    Thank you so much!!! I tried and it taste so gooood :))

  • jimbostarr March 14, 2014, 11:53 am

    Okay, call me cheep and lazy. First, I made my own tahini with my electric coffee grinder and 1/4 cup of toasted sesame seeds. It turned them into a thick paste. Then I added 1 tblsp of olive oil. I also cheated by using bottled lemon juice and chopped garlic from a bottle. I then put everything in the food processor at once and left it on for about one minute. It turned out just fine! It saved me all those steps of blending and scraping too.

  • Mrs.Abraham March 13, 2014, 11:10 am

    My husband just LOVES hummus from among his fav Arab foods and when he knew we cud make it home rather than buying from outside he was SO happy !! This is a simply simple and amazing recipe! Thank you..

  • Amy March 11, 2014, 4:08 pm

    Decent basic recipe, except that adding salt is unnecessary when using canned chickpeas. The lemon adds plenty of zip.

  • Bill March 9, 2014, 10:18 pm

    I’m with you until the water. I add the water from the cans. Start with 1/3 with chick peas and then add gently as needed. I mix it all together at once and let the blender do the heavy work. I do add sea salt to remove bland (my taste). Just finished making 32 oz’s for under $3.00 in about 1/2 hour. GOOOOOOOOOD STUFF!

  • Carrie March 9, 2014, 8:14 pm

    I made this hummus with black beans instead of garbanzo beans. It was amazing. I had to stop my son from eating all of it. The best recipe for hummus that I have tried, so far!

  • j March 8, 2014, 5:55 pm

    So yummy!

  • Joshua Griswold March 8, 2014, 11:25 am

    My and i have made this
    this morning and it was absolutely delicious

  • Rachel March 6, 2014, 8:18 pm

    Best homemade hummus recipe I’ve made. I definitely credit the “whipping” lemon juice and tahini. I used a blender since I don’t own a processor.

    I cooked my own chickpeas, and measured them with an empty clean can….just to follow the recipe exactly. I really should have measured that out.

    I’ll make this recipe from now on. Ps leaving the skins on is no issue in terms of flavor.

  • melissa March 6, 2014, 7:54 pm

    Thanks so much for this recipe. I just brought it to a party and was told it was ‘the best ever’ and also, as other reviewers have said, that I should package and sell it. I did a trial run and it was a little too dense- I hadn’t realized but I had used a 16 ounce can of chickpeas by accident. Second round with 15 ounce organic trader Joe’s chickpeas was perfect. I added a little extra cumin and one whole clove of garlic but other than that followed directions exactly. The consistency was incredibly smooth and light. Delicious!!!!!

  • Akemi March 5, 2014, 10:45 pm

    I love this recipe. Not only is it delicious but the instructions and pictures are clear and easy to follow. Today was my first time making hummus. My first attempt was with an actual Middle Eastern recipe. It was a huge flop even though I followed the steps. Inspired Taste made my hummus a success and I can’t wait to check out their other recipes!

  • Priscilla March 2, 2014, 10:39 pm

    The consistency was positively perfect! I used to make humus a lot, but I could never achieve this perfectly smooth consistency before your technique. Thank you! I tripled the batch, and I found 3/4 of fresh lemon juice (~3.5 smallish lemons) to be a little over powering, but still very good. Next time I’ll reduce the lemon. I also dry toasted my cumin in a pan until fragrant and hiked up the garlic. Great recipe!

  • Scott March 2, 2014, 9:51 pm

    This is by far the best hummus recipe on the internet. Thank you so much!!

  • Brooke March 1, 2014, 11:22 pm

    This is the only hummus recipe I use anymore. Tried, true, delish! I add a little more garlic as I am fond of it and use light salt. Thanks so much!

  • Mary February 28, 2014, 4:28 pm

    I have made this recipe many times. Love it! I just wanted to say that I grind sesame seeds fresh in a coffee grinder for the tahini and cook my garbanzo beans to avoid toxins possible in canned foods. Thanks for the technique!

  • Fae February 28, 2014, 3:33 pm

    This was delicious! I used less tahini and cumin to adjust for my tastes but followed the recipe otherwise. Thanks so much for the tip about the processing order of the ingredients. Made a world of difference! I did have to add the extra water to thin to the perfect consistency.

    • Fae February 28, 2014, 3:39 pm

      BTW I only used 2 tablespoons of tahini and 2 small pinches of cumin and 3 large pinches of kosher salt.

  • Erika February 26, 2014, 12:56 am

    I just made this hummus recipe and it is EPIC !! Thanks so much. It has the perfect balance of nuttiness and tangy-ness. I ate a little bit as a snack and very excited to smear it on vegan sandwiches tomorrow. Cheers :)

  • Jamess February 25, 2014, 10:20 pm

    This recipe is terrible. WAY too much salt, and tahini. Not enough garlic. Cumin has no business being in hummus. Never again. Thumbs down.

    • Joanne February 26, 2014, 12:56 pm

      Hi there, Sorry you didn’t enjoy the recipe. You could certainly reduce salt, tahini and remove the cumin if you like. All the best!

  • Dana February 23, 2014, 5:43 pm

    Hi Joanne & Adam.

    I was looking for a hummus recipe for a cooking demo and found yours. I tried it and shared it with some friends and it was a big hit! Question: The cooking demo is Tuesday and I’ll be making your hummus for about 25 people. I was planning on the recipe x 4 in the food processor. Do you think it will work to quadruple the recipe? I wasn’t sure if I should just make 2 batches (and double the ingredients each time) or x 4 all at once. What do you suggest?

    My food processor is a Black & Decker Quick ‘N Easy with approx. 6 cup capacity to the top fill line.

    I’ll be serving with blanched green beans, carrots, celery, and whole wheat pita as some ideas for healthy snacks. Thanks!

    • Adam February 26, 2014, 1:12 pm

      Hi Dana — It really depends on how big the processor is. We wouldn’t go beyond 2 batches at a time in ours. Good luck!

  • Laurie February 23, 2014, 2:45 pm

    I made this for the 1st time and it came out delish! Thank you for sharing your recipe and I love the video. I followed your instructions and it was a hit with me. Great Recipe!

  • Julie February 22, 2014, 6:36 pm

    Hello, I followed the recipe with the exception of using 5 or 6 roasted garlic cloves and I did add a bit more water than the recipe called for to get the right consistency. This is, by far, the BEST humus I have ever made. It was so smooth and creamy. Why buy it if it’s this good made fresh at home? Thank you for sharing the recipe and more importantly the technique.

  • Amanda February 21, 2014, 6:36 pm

    Wow! I found this page while doing a search for how to make hummus. I am amazed at how good it turned out! Just like other commenters have said, I was licking the spatula like it was cookie dough! This could be dangerous stuff. I don’t think I’ll be able to go back to store bought. I followed the recipe exactly and thought it was perfect. I used a full teaspoon of salt. I noticed after the fact though that the tahini I purchased (Whole Foods 365 store brand) has salt listed in the ingredients. I don’t think most tahini has that. I actually don’t find this too salty, but I might try adding the 1/2 teaspoon the next time I make it since I’m starting with something pre-salted. :) Honestly this recipe is so good it makes me want to start shopping around for a larger food processor because I think I’ll be using it a lot more often now. I just have a tiny one and it still made it very creamy but I wish I had more room so I could make a double batch! Any tips on where to find cheaper tahini? I couldn’t find it at many grocery stores and Whole Foods was around $6 for what looks like it will be about 4 batches. Between the tahini, the beans, a lemon, etc. I’m thinking this is actually a little bit more expensive for me than using store bought. However, it is worth it. It’s delicious and also nice to know all of the ingredients that go into it!

    • Amanda again March 4, 2014, 5:44 pm

      Oh never mind! I just watched your video and saw that you used the same kind of tahini I did! The first time I made the recipe I followed the instructions but didn’t notice there was also a video to watch. Just came back to make it a 2nd time and saw the video. :) Thanks again!

  • Colin February 18, 2014, 2:46 pm

    Thanks for this recipe – sounds real great!
    Wanted to know about throwing in some sesame seed?

    • Joanne February 20, 2014, 10:56 am

      Sure, you could definitely do that.

  • Kristen February 17, 2014, 12:13 pm

    I made this hummus last night and it is delicious. It tasted even better after the flavors had time to meld over night. The texture is great. It took longer than 10 minutes but I had to stir the tahini in the jar and squeeze the lemons. I am sure it will be quicker next time. I got a thumbs up from my husband and 11 year old. This will be my new go to recipe. Thank you so much.

  • George February 16, 2014, 8:05 pm

    Instead of water, why not reserve the liquid from the can of chickpeas and use two tablespoons of that?

    • Joanne February 20, 2014, 11:00 am

      You could, we just prefer water. The canned liquid can be a little salty.

  • Lorraine Rossi February 16, 2014, 12:26 pm

    I really enjoyed your video, but it’s led me to a question….Were the beans you used already skinned? If so, what brand and where to buy? All the ones I’ve bought have to have the skins removed and it is a tedious process, ’cause I don’t have a salad spinner. Any info will be greatly appreciated!

    • Joanne February 20, 2014, 11:01 am

      No, we used canned chickpeas that had the skins on.

  • Sharon D February 15, 2014, 11:14 pm

    I just made this now. Delicious! It worked perfectly. Thank you!

  • Arostegui February 13, 2014, 4:09 pm

    This was a very good guide for my first attempt. End result was a super smooth and creamy hummus. Wish I would’ve doubled the batch to save me the hassle of washing the food processor all over again :). I added a bit more minced garlic , 1/2 tsp salt, and 2 TBSP water at the end. Next time I’ll bump up the lemon juice and add a little less salt (this batch was a touch salty, but could be the sodium from the canned chick peas).

  • Victoria February 10, 2014, 8:13 pm

    I’m eating this right now and I will never, ever buy store bought again. This is so good. I might cry.

  • Abby February 10, 2014, 5:44 pm

    I loved this! You’re absolutely right that the order matters. I make this in doubles and add jalapenos or tabasco to half of it. My husband could live off of it. I tend to add a bit more cumin, salt, and garlic to the regular one, for a bolder flavor. Thanks for the great recipe!

    • Abby February 10, 2014, 5:47 pm

      Oh, and I use dry beans that I boil. I love the fresh taste versus the canned flavor of the beans that way. Doesn’t take long either, and the beans cream really well when they are HOT.

  • Lisa February 10, 2014, 1:13 pm

    I just made this. I used dried garbanzo beans soaked for 24 hours. It was delicious. Thank you for the recipe.

  • aubrey February 10, 2014, 11:31 am

    this hummus is delicious! I took the skins off of the chickpeas and it made a world of difference in texture. was really well worth it! Thanks for the great recipe!

  • Joseph February 9, 2014, 8:08 pm

    Followed the directions, and the texture and consistency is perfect! Excellent fluffy hummus.

    This is a great starter recipe. I found it to be WAY too salty, and much too garlicky in taste.

    I would recommend (depending on the tahini salt content) that you don’t add any salt, and that you use 1/2 the garlic recommended. You can always add salt later but you can’t remove it once it’s in there! I added 1/2 tsp. and about fell over. One of the biggest problems with American food is the high salt content! Even a standard hummus 1 tbsp serving has something like 6% of your daily recommended value! Not to mention 9% fat. That’s in 1 tbsp! So you can easily adjust this recipe to be healthier.

  • Josie February 8, 2014, 8:42 pm

    I’ve made this many times following the recipe and see no need to peel the beans. It came out perfectly smooth. Besides, there is nutrition/fiber in the skins.

  • Nina February 7, 2014, 11:20 am

    This recipe is brilliant! We added more garlic because we like garlicky:) Also added more lemon juice and used instead of 1 tbsp. of the added water. We also like lemony. The hummus was terrifically smooth. That lemon/tahini start is a smart way to go and the skinning options for the chickpeas is great. I think it is my favorite hummus ever – store bought or homemade! Thanks again!

  • Karen R. February 6, 2014, 6:46 pm

    I always used store bought hummus before and had wanted to try making my own. I am so glad I did. I LOVE this recipe. It’s simple and so tasty! I have only done it with the garlic but at some point want to try it with roasted red peppers. I followed the recipe exactly except added more minced garlic since I am a garlic lover. I could sit and eat the whole bowl! Great with cut veggies or blue corn chips or both! YUM!!!!

  • Deanna February 6, 2014, 4:11 pm

    OMG!!! Soooo delicious, I will NEVER buy hummus again!

  • Judy February 5, 2014, 3:43 pm

    Super easy to make and tastes great! Thanks for the pics too!

  • Tina February 5, 2014, 11:34 am

    This is the BEST hummus I have ever tasted, and my boyfriend thinks so too! Thank you SO much for this recipe, I will now be making it once a week!

  • Pallavi February 3, 2014, 10:43 am

    I followed this recipe, I made tahini paste from sesame seeds and olive oil and also prepared from dry chick peas, I only omitted the garlic since my husband doesn’t like garlic. It was a party hit. Thank you for the step by instructions and video.

  • Paulette February 2, 2014, 3:38 pm

    Great recipe and well thought out. I made this once years ago and never made it again until today. Lovely taste, adding water is brilliant of course, cumin great and I did take the skin off the chick peas and thought it was worth the trouble. Great directions.

  • Jen February 2, 2014, 11:27 am

    Thank you for the detailed instructions. I used this recipe for Super Bowl Sunday, and it was flawless! Your site looks interesting too, I will check it out.

  • Amber Olson February 1, 2014, 11:07 pm

    yum, yum, yum! I have always been a little “leery” of hummus, but a friend of mine insisted I try her homeade recipe—which was YOUR recipe— and I’m now hooked! I have made it every week for the past month, and it is a PeRFECT lunch for this busy teacher (keeps me full and happy until school’s out)! The only difference between yours and mine, because I love to play with recipes, is I add a little cayenne for some heat and tamari in place of salt. So Good!

  • Justin February 1, 2014, 9:50 pm

    You absolutely nailed it. I’ve been making hummus recipes for a while now, and thought I would browse the net and see if there was something else out there. I’ve never made it your way before by putting the chick peas in last. So smooth! The lemon juice amount was spot on, I love that extra tang. I followed every instruction you put, and my guests agree… You nailed it. Thanks for posting. Very informative :) #subscribed

  • J Blackwell February 1, 2014, 11:50 am

    Very nice. I added more garlic and when I served it I drizzled oil round it and sprinkled peanuts on top.

  • Dana January 31, 2014, 3:40 pm

    My 11-year-old got hooked on hummus at her grandmother’s and wanted to make it at home since the store bought was so expensive. This recipe worked great for her! We used organic canned chickpeas and saved the liquid to use in place of water. Also, at the end she added a bit more lemon juice as a personal preference. It definitely turned out very creamy and smooth without skinning the chickpeas. It went deliciously with the naan my son happened to be making for a school project today. Thanks for sharing this great, very doable recipe!

  • ticia January 31, 2014, 12:03 pm

    This is very tasty and easy to make. The only thing I would suggest is if you have a Vita-Mix make it in that as it comes out much creamier than in the food procss.

  • phyllis pauls January 30, 2014, 3:00 pm

    I believe you made an error in stating the amount of garlic needed for your hummus recipe. You state half of one large clove. I believe you may have meant to say one half of one head of garlic. A head of garlic contains perhaps 20 individual cloves of garlic. Please clarify.

    • Joanne January 31, 2014, 11:25 am

      Hi Phyllis — We really mean half a clove of garlic. (We don’t like it very garlicy). You can add as much or as little as you like, though.

  • Pam January 30, 2014, 11:36 am

    I love this recipe, I have made it twice now with great results!

  • jd January 29, 2014, 1:59 pm

    Great recipe. I did skin the chickpeas and thought it was worth the time.

  • michael January 29, 2014, 9:09 am

    This is truly a delicious recipe. My family loved it! Thanks!

  • Bridget @ Green Global Travel January 28, 2014, 9:44 pm

    Can’t wait to try this! Hummus is always a staple in my fridge. Thanks for sharing!

  • Linda Hawkins January 28, 2014, 12:56 pm

    I liked this recipe. I made the hummus and it had a distinct taste. I do recommend it to others.

  • Judy January 28, 2014, 11:19 am

    This is a family favorite!

  • Christine January 27, 2014, 8:34 pm

    i made this recipe today. it was soooo good. i probaly have to make a new batch tomorrow lol

  • Laura January 27, 2014, 11:57 am

    Thanks! It’s delicious, I managed for the first time a perfect homemade hummus!

  • Virginia January 25, 2014, 3:31 pm

    Thank you so much for giving this recipe to the World! I look like a genius now! :) Delicious and so many ways to experiment with and prepare now that I know the fundamental procedure. Thank you, thank you, thank you for saving me years of trial and error…

  • Jono January 25, 2014, 1:43 pm

    These days its often my wife taking over in the kitchen, so I really wanted to do something different, and as we often pigout on nibbles before a meal, with shop bought crisps, dips etc. I looked for and found this recipe. Its soooooo simple and so very much tastier than shop bought, and of course so satisfying to be eating home made, and is a hit with all tyhe family!
    Thank you!

  • Veronika January 24, 2014, 1:29 pm

    Thank you so much! This turned out great! The detailed instructions were extremely helpful! :) Thank you!

  • Jaime January 21, 2014, 10:18 am

    I made this just as directed and can I say WOW..good stuff! Thank you for sharing!

  • Carmel January 19, 2014, 4:38 pm

    Deliciously fabulous & incredibly easy! Thanks for sharing.

  • Rachee January 17, 2014, 6:29 am

    Was great consistency but was WAY too lemony!! I would call it a lemon dip rather than a chick pea dip. Will try again with a lot less lemon.

    • Joanne January 17, 2014, 10:22 am

      Hi Rachee — Maybe 2 tablespoons of lemon juice is more like it for you when making it next time. From other comments and reviews the lemon juice amount is often adjusted — some love it the way it is, some add more and others are like you. Thanks for coming back and sharing!

  • Evangeline January 16, 2014, 5:06 am

    I loved it!!! It is so much better than store or restaurant bought hummus. I’m so happy I found your website!
    Manila, Philippines

  • Pete January 13, 2014, 4:50 pm

    I’ve made this recipe exactly as posted here several times over the past couple of months. Fantastic! I also tried your roasted red pepper version once, which was excellent. I used jarred roasted red peppers (thoroughly rinsed and drained) since I didn’t have fresh peppers on hand, but next time I’ll try roasting my own. I also made a chipotle version by chopping and adding one chopped chipotle pepper in adobo sauce with the chickpeas. That’s my favorite so far. Looking forward to experimenting with other variations (green chiles, maybe?). Thanks so much for posting this recipe!

  • Maddie January 12, 2014, 8:22 pm

    Just made this – fast, delicious and creamy, even with the skins on, and even my 9 month old loved it! Very different from store bought – it’s the closest I’ve had to the hummus I ate when in Jerusalem.

  • Meghan January 12, 2014, 2:39 pm

    Love this recipe! I have used it 4 times, once as the simple recipe and three more times with variations: 1/2 c black olives the first time, 1/4 c sun dried tomatoes (with slightly less olive oil because mine were canned in oil) the second time, and with 1 medium chopped zucchini this last time. Every time the recipes come out WAY better because of the order you showed us. Light and creamy and also the perfect mix of spices. Thanks so much! I’ll definitely be sharing.

  • Vibi January 12, 2014, 1:04 pm

    Hey, I just made this hummus and it turned out perfect and didn’t even take that long!! Thank you so much…Love it!

  • JGlendening January 11, 2014, 8:03 pm

    Basic and more delicious than any store brand. Just follow the steps

  • Kim January 11, 2014, 3:57 am

    Thanks for the great recipe, we don’t like overly garlic flavoured dips, which seem to be all that’s commercially available , so I made your reciipe with little salt and no garlic and it was delicious.
    As it was home made, the texture was amazing.

  • alisha January 10, 2014, 7:07 pm

    we made this recipe tonight. I love it! this was my first time making hummus, I also made fattoush today as well. Very good! Thanks for the detailed recipe!

  • Marian January 9, 2014, 11:25 pm

    I tried this recipe for our New Year’s Eve party and it was a huge hit! Thank you for cracking the code for amazing homemade hummus.

  • Tammy January 9, 2014, 5:18 pm

    Thanks so much for this recipe – it really deserves its 5 stars. We’re hummus addicts and always got it at the grocery store before, but we got a food processor for Christmas this year and this hummus was our first project.

    We made our own tahini with mortar and pestle. (We couldn’t figure out how to get the food processor to do it–sesame seeds just shot away from the blades and stuck to the sides. Who knows.)

    On the first try the hummus turned out just like the pictures, amazingly light and creamy in texture, and it tastes like heaven. I’ll be sad if I have to eat the expensive (and what I now know is–) chemical-flavored grocery store stuff again. We were worried until we slowly added the 3tbsp water at the end…then it was perfect. Amazing! Thanks again.

  • Katie January 8, 2014, 2:07 pm

    Wonderful! It was a hit and was incredibly easy to make. The only difficult part for me was finding the tahini in my local grocery store. I followed the directions exactly and added water like suggested. It was creamy and whipped up to a nice texture. I used 2 cloves of roasted garlic and smoked paprika to garnish. Will make again soon! I may pine nuts as an addition next time.

  • Imrana January 8, 2014, 10:46 am


    Thank you for sharing your recipe. I have tried several recipes but yours is a keeper.

  • Christie January 7, 2014, 12:44 pm

    The results were perfect. I wanted it to last a few days but couldnt stop going in the tub. I used two cans instead of one and up the oil and tahini for smoothness. I actually don’t own a food processor and it worked out just fine in my regular blender-just took a few extra stopping and mixning and scraping the sides. Lastly I laid fresh chopped Parsley across the top fo the finish product and YUM!!!

  • Judi January 7, 2014, 12:35 pm

    I made this this afternoon – fabulous, thank you! I added extra garlic and it turned out beautifully.

  • Amanda January 6, 2014, 10:14 pm

    By far the best hummus ever! I will never go back to store bought hummus! I am going to try out other flavors, but this is simple but great! Thank you.

  • stephanie January 5, 2014, 9:16 pm

    Just tried your recipe tonight!! Had to add much more water than you mentioned though. The result was delicious!!! Thanks for sharing!

  • dominique January 5, 2014, 4:49 pm

    love this recipe, best hummus I have made. Thanks!
    I did take the extra effort to take off the skins but I think it is worth it.

  • A Sully January 4, 2014, 9:50 pm

    GREAT!! Great taste, great directions… the big app hit at the party, especially since my 14yr old made it! The key is to let the food processor do its job, just as instructed – let it run – and the hummus will become soo creamy. Healthy and Wonderful!

  • Kim January 4, 2014, 8:11 pm

    Great recipe, just needs more Garlic I use 3 large cloves.

  • Taylor January 3, 2014, 1:00 pm

    Thank you for this recipe and tutorial!!! I just made hummus for the first time and it was fabulous. Explaining how much it needed to be processed was essential.

    I also added a bit of sesame oil and extra garlic. I loved the lemony taste of your recipe.

  • Jen January 2, 2014, 5:50 pm

    Tastes great! A little too much lemon juice, so add slowly. I fixed it by adding a little sugar to the final product. Also, tahini can be expensive (found it for $10 a jar and only used about 1/7 of the jar). There are some pretty simple recipes out there to make tahini so I would definitely try those in the future!

  • Angela December 31, 2013, 1:03 am

    Deliciously smooth and light! Practically irresistible. Loved the hints and ideas among the comments, too.

  • zack December 27, 2013, 7:50 am

    Does your hummus still have the strong chickpea taste by using this recipe??
    mine does. Doesnt matter what i do i cant get rid of the chickpea taste. The one that i bought from authentic Yemeni restaurant is very unique. It is smooth,creamy and the taste is very unique. The odour and taste from the chickpea is gone.

    • Joanne December 30, 2013, 11:29 am

      We’re not quite sure what you mean — you will taste the chickpeas in this recipe. You could use a little more tahini, which is stronger in flavor.

  • Robert December 23, 2013, 9:25 pm

    I’ll try starting with the tahini and lemon juice. Looks like a good tip thanks. But nobody should ever put a finger in the food processor with the blade still in it, even with it turned off.

  • Ron Celebration Florida December 22, 2013, 4:49 pm

    I couldn’t put in 5 stars for some reason
    but I’d give you 10 if I could have
    So I did it here :)

  • Ron Celebration Florida December 22, 2013, 4:46 pm

    I’ve made hummus from other recipes but this by far was the best.
    I doubled the recipe and it came out perfect. I don’t take the skins off the beans as
    we like the texture better.
    One was roasted garlic the other roasted red pepper and I know my guests are going to love it.
    Thank you and Merry Christmas to you.


  • Sharlene December 21, 2013, 4:46 pm

    This is THE BEST hummus recipe yet! Creamy! Cloud-like consistency. If you haven’t tried this, you must! Ymmmmmmmm

  • FE December 19, 2013, 4:11 pm

    We loved this hummus. I made it as an appetizer, and we almost didn’t move on to the main course! I did all kinds of substitutions: no tahini because it was not available at my local grocery store, added an artichoke & lemon mixture/tomato paste/ a hearty splash of hot sauce, drained peas but reserved the liquid to use instead of water for thinning the hummus. Next time I will try adding sun-dried tomatoes. I will be sure to keep a can of chickpeas in the house for making this on the fly. Thanks!

  • Lupe December 19, 2013, 12:29 pm

    This is the best recipe for Hummus I have tried. I boil my garbanzo Beans with spices and lots of water. I’ve made it several times and it’s perfect every time. I would give it a #10. The only thing I change is instead of water I use the liquid of the garbanzo beans and add a little cayenne pepper. Perfect….. :-)
    Thank you

  • Shawn Snyder December 16, 2013, 8:16 pm

    At first I thought your secret to your recipe was absolutely insane, and I’ve been making Hummus for a couple years now… so after taking your secret to heart and mixing the tahini and Lemon juice first to make the paste; all I gotta say is WOW! I also put some roasted garlic in as well but this is by far my best batch yet!

    THANK YOU!!!

  • eileen December 16, 2013, 7:13 am

    hi i just made this with dried chickpeas and it is delicious! i loved your trick for making it creamier!! however, it must had something to do with the tahini i used, but my initial paste (before adding the chickpeas) was very thick and crumbly(imagine something like cookie dough).. If i had to pick a favorite tip, that would be the two tablespoons of water in the end. It changed everything, and it made my hummus creamier and couple of shades lighter, much like yours.. Just two tablespoons, i am amazed!!! excellent recipe and VERY detailed. 5/5

  • Susanne December 12, 2013, 9:16 am

    I’ve tried a couple of recipes before, but this is the first time I’m really happy with the result! It’s perfectly creamy and tastes great! Thanks for the great recipe and the very clear instructions! I would have never thought of creaming lemon juice and tahini first! Makes a huge difference!

  • COOKIE December 11, 2013, 5:38 pm

    This was great!!! thank u

  • Rick from Wichita, KS December 8, 2013, 1:13 am

    excellent recipe and instructions.
    I added an extra clove of garlic, vrry yummy. used a blendtec and it came out very smooth even with adding all at yhe same time

  • heidi November 29, 2013, 11:48 am

    Amazing! We used a little less lemon, but other than that it was PERFECT!

  • Linda November 28, 2013, 11:14 pm

    I made this simple hummus recipe today for my Thanksgiving dinner appetizer. It was a huge success! Our guests were all amazed how good it tasted and they are all hummus lovers.
    Thanks for the helpful tips and expertise.

    Linda Hendrix

  • Brandon November 26, 2013, 4:30 pm

    Amazing taste and texture!

  • RTGolden November 24, 2013, 5:37 pm

    Just made this. I don’t have a food processor, so I used a blender. It’s a little more time consuming, as you have to keep stirring in the chick pea water and shifting the contents to get it all to blend well. It works great though. I added fresh ground black pepper at the very end and let it blend in for about 30 seconds. Gave it a great, subtle change in flavor.

  • Cimone November 21, 2013, 5:47 pm

    I love making my own hummus and trying new recipes. In the past I had never tried taking the skins off the chickpeas and what a world of a difference it made! My hummus has never been so smooth and delicious–I’ll definitely be doing this from now on.

    Also, I didn’t have any lemons on hand so I tried using peperoncini juice and it worked out great. There was just enough acidity, the flavor wasn’t overpowering, and with the sodium in the juice there was no need to add any salt.

  • Mila November 21, 2013, 9:50 am

    Found this recipe last week after buying a food processor capable of holding all the ingredients (my previous was a cute little 2 cup).

    I followed the recipe exactly as written with the exception of adding in more garlic and it turned out wonderful. I then made a second batch two nights later, this time with olives and the marinade was used instead of water, also delicious. This recipe is definitely a keeper.

    Thank you!

  • David November 20, 2013, 4:45 pm

    Thanks for the recipe, you do a great job of explaining the process and the reasons for your methods. Well done!

  • Ghazelle November 18, 2013, 10:07 pm

    Just made this recipe tonight. Absolutely delicious! I don’t have a processor, so I used my blender. It turned out smooth and delicious, but was quite a bit of work. I will add a food processor to my Christmas list this year, because I will definitely be making this very often!

  • Evan Cacciotti November 18, 2013, 8:22 pm

    I really enjoy this recipe, I have used it to make several different types of hummus. I found if your like me and enjoy an extra bit of tang or spice, i add 1/4 cup of malt vinegar, or apple cider vinegar, or a spice infused olive oil instead of plain to add a kick 😉 Enjoy! Great recipe!

  • Charina Navratil November 18, 2013, 10:28 am

    Thank you so much for this recipe/method of making yummy smooth hummus! Finally, it’s like or better than store bought. It truly smells, tastes, and looks like hummus should!!

  • Tara November 16, 2013, 5:31 pm

    simple and delicious – never buy pre-packaged again

  • carole November 16, 2013, 2:45 pm

    I totally agree with not peeling the chickpeas. I’ll leave that for people who have way to much time on their hands. really good hummus

  • TwoFatLadies November 12, 2013, 9:14 pm

    I rarely give 5 stars to anything, but this is the best hummus recipe I have made. This stuff is smooth, creamy and delicious and that’s without tweaking it at all. I can’t wait to try it with roasted red peppers. I at first found it hard to believe that adjusting the order of ingredients made such a huge difference, but remembering my in-organic chemistry class in college, the order that you put things can make the difference between success and explosion and fire.

  • star November 9, 2013, 8:39 pm

    Great recipe! The tip about blending was the key to making great hummus! I have tried other recipes for it before with mixed results. I did add 1/2 c. lemon juice and went with the 1 1/2tsp salt and added about 3 Tbs. chopped parsley which went in to the processor at the end.
    Thanks for the clear directions too!

  • Rachel November 9, 2013, 6:58 pm

    Working on helping my husband’s new heart healthy diet (he had a heart attack this week) and he requested hummus today. I didn’t dare buy him a store bought variety but made this recipe and he loved it. I was wondering if anyone already had the nutritional value worked out for this recipe?

    • Joanne November 11, 2013, 11:07 am

      Hi Rachel, We’re so sorry to read about your husbands heart attack. We’ll be thinking of both of you. Hope he loves the hummus :)

  • daniel November 8, 2013, 2:30 pm

    Just prepared it according to your recipe and everything was exactly like you had described it. Yummy! Creamy! oh, one slight note though: be careful with the amount of salt. I added 1.5 tsp for a double batch and 1 tsp would have been enough.
    Anyway, thanks for the recipe, love it!

  • Sarah November 7, 2013, 9:57 am

    This recipe was AMAZING. The only different thing I did was make my own tahini base. Just one cup roasted sesame seeds roasted in 2 tablespoons of EVOO, and then ground into a paste using some more oil and a little bit of water. Turned out DELISH!

  • John Hofland November 7, 2013, 1:15 am

    This is the best hummus we’ve ever made. Very smooth texture, and a nice balance of flavors.. The tips on how to do each step make all the difference. We added a teaspoon of sriracha sauce to give it a little heat.

  • Julianne November 6, 2013, 5:40 am

    I’m not sure what I did wrong but I couldn’t get the tahini to turn into a paste and I let it process for quite a while. It turned creamier but after 5-10 minutes beating it I gave up and just mixed the rest of the ingredients in. Any idea why it didn’t work for me?

    • Joanne November 8, 2013, 2:04 pm

      Not sure, did the hummus turn out well in the end? As long as it turned creamier and a little lighter in color, you should be fine.

  • Cathy November 5, 2013, 7:09 am

    This was my first time making hummus myself and the result was delicious! I don’t have a food processor, I used a blender, which took FOREVER because I had doubled all the ingredients to make this for a party of 12, but since the results were so tasty, I’ve decided to invest in a food processor to make this and other recipes easier. My only adjustment was to add a bit more cumin, and in the interest of keeping the fat content down, I didn’t serve it with any extra olive oil on top, just the paprika, but no one minded.

  • Connie McClung November 3, 2013, 10:59 am

    I am on a sodium restricted diet due to Meniere’s disease. So I adapted your recipe by using no-salt-added garbanzos and tahini. I omitted the salt and substituted 1/2 teaspoon ground red pepper ( I like things spicy!). Finally, I substitued sesame oil for 1 tablespoon of the olive oil. The result is delicious and has only 35 mg sodium for the entire batch (super low). Thanks for the great recipe – I plan to try it next with added roasted red pepper!

  • JP October 31, 2013, 2:43 pm

    This is ridiculously easy to make and tastes so much better than store bought – thanks for sharing!

  • AmyWW October 29, 2013, 9:44 am

    Thank you for a wonderful recipe! The pics and instructions helped so much, and the hummus is delicious!

  • Erin October 28, 2013, 5:19 pm

    This recipe sounds delicious, and I’ve been wanting to try homemade hummus! The only problem, is that I don’t have a food processor. The closest thing to it that I have is a NutriBullet, do you think it would work ok?

    • Joanne October 30, 2013, 9:46 am

      A food processor is best, but you could try the NutriBullet. You will most likely need to scrape the sides and move things around a bit more, but it should get to smooth hummus in the end.

  • christine October 23, 2013, 5:52 pm

    MMM this is the best hummus i have made. I was tired of waiting for our store to get in organic hummus so i decided to look for a recipe. I am a lazy cook and the first time I made it I followed the directions. The second time, remember I am lazy, I threw everything in at once and it was really good! I don’t think I will every buy store bought again! Thank you for the recipe!!!

  • Raymonde October 23, 2013, 12:24 am

    I always use dried chickpeas that I cook with a variety of spices, depending on my mood. Not only is it cheaper, but it only contains chickpeas and whatever herbs or spices you choose to add. If I don’t have Tahini, I use peanut butter and it’s also delicious.

    I’ve tried buying hummus from stores; somehow, they always taste “chemical” to me.

    This is easy, simple, time efficient, and cheap.

    If you use canned chickpeas, rinse, rinse, rinse!

    • ashley March 13, 2014, 1:40 pm

      So when you use dried chick peas you do cook them first? I have tried to cream chick peas once before when they were cooked and I couldnt get them creamed?

      • Tracy March 21, 2014, 12:27 pm

        I soak them overnight, then rinse and simmer for a couple hours.( I use 1 cup of dried garbanzos to one quart water.) Also great for making vegan burgers.

      • rachel October 9, 2014, 2:49 pm

        I used dry garbanzo beans (chick Peas) that I cook in a pressure cooker. Super easy, quick and cheap

      • Antonia November 18, 2014, 9:05 am


        In order for the garbazo beans to become creamy, I would first soak the dried garbanzo beans in water over night, then rinse them well and finally boil them. I use pressure cooker and it takes 20 minutes after the water is brought to boil in normal pot must be not longer then 40 minutes.. Once the garbanzo beans are cooked, I drain the water and keep a little bit of it to help me achieve the wished creaminess. I also noticed that if the garbanzo beans are cold they tend not to be so soft and therefore the texture of the Hummus is not as creamy as when done right after it is cooked.


    • mellyd April 24, 2014, 1:33 pm

      Why rinse? I just drain a little of the liquid out of the can, and the rest is use in the hummus. Then you don’t need to add water. I use a lot more garlic, too. I like the tips about what order to blend everything.

      • Joanne May 16, 2014, 12:38 pm

        Rinsing and not using the water in the can is out personal preference — we just don’t think it taste that great and find it to be a little salty. You can do what you like, though — it’s your hummus, after all :)

      • Tom From Texas July 19, 2014, 12:06 am

        The reason to rinse is to get rid of as much of the salt from the peas. If you wish to meet the Heart Association guidelines to 1500 mg of salt per day, draining ANY canned bean is a MUST!!!

        • DianneP September 18, 2014, 5:33 pm

          Rinsing is definitely a must! I soak and rinse to negate effects from the actual can as well as salt.

      • Keith Fullerton February 1, 2015, 5:49 pm

        I use organic garbanzos which are salt free (except for natural salt). So I can use the juice and not just plain water. Even Publix organic has no added salt. I also use more garlic than the recipe but, of course, personal preference.

  • Alex Cameron October 22, 2013, 10:59 pm

    I’m a college student with a low budget for groceries each week but I thought this was a very affordable and awesome dish that I can whip up in minutes. It’s great for a quick snack in between classes :) Thank you for sharing this recipe!

  • Amanda Lewis October 18, 2013, 7:17 pm

    This really is a terrific recipe. I have been looking for a good hummus recipe for a long time, and I finally have found it. Clearly, you are right about the order of the ingredients.
    My variation was to use yogurt instead of tahini. I have always found tahini a very heavy and overpowering taste. The yogurt was great for the consistency, great for keeping this a low fat recipe, and seems to keep the light, whipped quality that you are aspiring to.
    Thanks for the tips!

    • Joanne October 21, 2013, 9:20 am

      Great idea to use yogurt! We’ll have to try that next time we make hummus.

  • Daniela October 18, 2013, 2:56 pm

    Thank you much for the tip of putting the tahini first.My humus came up so good,my kids loved it,do did I.
    I used the same ingredients in random order,but definitely the order of putting them in makes all the difference.

  • Dave October 16, 2013, 6:43 pm

    I just made hummus for the first time using this recipe and it came out awesome. Definitely a keeper. Obviously taste buds vary so I think I’ll reduce the lemon but everything else was spot on. Thank you!

  • Scott October 14, 2013, 7:23 pm

    Once again Inspired Taste delivers!!!! I made your Pho (actually three times now) a few months back and it was PERFECT! Now I come across this gem of a recipe! I followed it to the “T” and it came out absolutely divine! What a totally easy-to-do hummus! Holy cow have I been over paying for this little delicacy since, well, until I found this recipe. You guys really knock it out of the park and the accompanying videos make following your recipes as simple as watching TV. Now that I have this base recipe the sky is the limit! Roasted pepper hummus, roasted garlic hummus, jalapeno hummus, Thai chili hummus, cilantro hummus, sun dried tomato hummus, olive tapenade hummus, I’m making ’em all baby!! Again, thank you guys sooo much! Keep ’em coming!

  • Lisa October 12, 2013, 2:48 pm

    First time making Hummus. and so glad I found your totorial. Very easy & very yummy. Thanks

  • Debbie Kate October 10, 2013, 11:14 pm

    Your recipe is awesome! Thank you for sharing especially the secrep my family and friends love !Definitely better than store bought, and cheaper!! :)

  • S.Vitone October 10, 2013, 10:12 pm

    WOW!!!! I’ve been making my own hummus for quite some time but it never came out quite the way I wanted it to until I tried your method. I definitely agree that mixing the lemon juice and tahini first makes such a difference! I loved it so much I scraped the food processor clean with my finger so I didn’t waste even one tiny bit of it!

  • Jen October 10, 2013, 5:42 pm

    mm…mmmm….mmmmm! Just made two batches of this delicious hummus! Thanks you! I finally found a recipe that gets it right!
    I made a classic style hummus as well as roasted eggplant with basil. Oooo. Was this one divine!
    I will be packing this in my lunch for the next week! Wonderful!

  • Shirley October 9, 2013, 2:22 pm

    I made the receipe the way you have and it came out delicious!!! Thank you!!!

  • juliet October 6, 2013, 5:23 pm

    Hi. Can I substitute lime juice for the lemon juice?

    • Joanne October 7, 2013, 5:51 pm

      Yep, that should work fine.

  • DStar October 6, 2013, 5:30 am

    Thank you for sharing this wonderfully easy recipe! I made my first hummus last week, where I added roasted sesame seeds in place of tahini (since I didn’t have any at home) and it felt like something was missing. This morning I tried your method (with tahini) and it was yummy! I’m literally having it with anything I find – crackers, veggies, chips, bread. Special mention to your ‘secret’ of adding the right ingredients first – I think it makes a helluva difference! My friends were over for lunch and they loved the hummus too. Definitely going to make a bigger batch next time. Cheers :)

  • jane October 5, 2013, 7:30 pm

    I haven’t tried it yet, just wrote the ingredients to purchase… I do coffee hour at our church and wanted to make it for them.

    I’m always looking for healthy low cost recipes for this.

  • jane October 5, 2013, 7:22 pm

    Do you have a recipe for pita chips for the hummus?

    • Joanne October 6, 2013, 11:52 am

      No, to bake pita chips do the following: Cut 2 to 3 pitas into wedges. Add to a baking sheet and bake in a 375 degree F (177 C) oven until lightly browned and crisp; 7 to 10 minutes.

  • Moshe October 4, 2013, 5:35 pm

    For years now, I’ve been unsuccessfully trying to make a Hummus that comes remotely close to the commercial brands. One of my first recipes gave me a Hummus with the consistency of Biblical mortar (excellent for the Tower of Babel). Further recipes gave me a more liquified Hummus with the consistency of quicksand, and the equivalent taste. At the point of throwing in the towel, your Hummus recipe inadvertently came up on a Google search one day, et viola! The result was that creamy, smooth, and incredibly tasty Hummus, that up till now, could only have come from a tub sitting on a supermarket shelf. It is quite impressive, by the way, how you discovered that the real secret to great Hummus is not so much the usual ingredients, but rather, the initial making of the T’chinah olive oil paste, which is the entire base to the dish. Bravo! I remain abidingly grateful.

    • Bridget October 24, 2013, 8:35 pm

      Wow. This version just might be a winner! I can’t wait to try it. Moshe cracked me up with such a colorful description of those failed attempts. Unfortunately, it sounded all too similar to my own experience. It is difficult finding the perfect consistency for this dish. I hate when it is either too course or too creamy. I don’t mind if it is lemony or garlicy, but I do prefer to keep sodium levels to a minimum. Hopefully, the instructions in this recipe as well as the suggestions for heating canned beans will make all the difference. Happy Hummus!

  • Kelly McGrath October 3, 2013, 7:56 pm

    Thanks sooo much for this great recipe!! Your suggestions in preparations and pictures made a huge difference. I decided to use fresh chick peas, and added ground coriander. I leave out the garlic. I love garlic, but its like caffein for me, and keeps me up all night. (:-( too bad) Still tasted great though!

    Thanks again!!!

  • Dimitri September 30, 2013, 7:29 pm

    Thanks for sharing this simple recipe. The hummus I made following your recipe was creamy, flavorful and was definitely one of the best I’ve ever had in my life. This will be a staple for me going forward. By the way, I used a tahini called Dalia that I got from a Arab Market in Brooklyn, NY.

  • Nikki L. September 30, 2013, 4:52 pm

    This is a fabulous hummus recipe! Our 18 month old twin boys love it! I double the recipe and freeze most of the hummus in small quantities in a muffin tin. After they are frozen I pop them out and put them in a ziploc bag. It makes it convenient to pull one or two out at the beginning of the day for the boys’ snack or lunch.

    • Nikki L. September 30, 2013, 4:52 pm

      Forgot to rate it!

  • Emma C. September 29, 2013, 8:26 pm

    This is my go-to recipe for hummus. Love it…thanks for posting :)
    I’m always generous with the garlic and I add a small handful of sundried tomatoes and five kalamata olives. Perfect every time.
    I do peel the chickpeas but I throw everything into the food processor all at once.

  • Ivory Bill September 29, 2013, 11:51 am

    Wonderful and easy! Only change I made was to retain the liquid from the canned garbanzos and used same in place of water.

  • Bobbi September 25, 2013, 3:17 pm

    Could black sesame seeds be used to make the tahini? I have never made hummus, but my kids and I just love eating it. I didn’t even know what tahini was until someone posted a recipe for it here. Thanks

    • Joanne September 30, 2013, 3:16 pm

      Great question. We’ve never tried it, but don’t see why not.

  • Heidi September 24, 2013, 11:14 pm

    OK, so the first time I made this (a few months back) it turned out FANTASTIC! Loved it.
    I have tried to replicate it many times since then, but every time I try to cream the tahini and lemon juice it curdles and turns into a lumpy mess. This happens even if I only use half the stated amount of lemon juice.
    Sometimes I can sort of restore the creamy texture by adding more tahini, or even yogurt, but then when I add the chick peas it goes all lumpy again. No matter how long I process it, it won’t really blend. Adding water just makes it worse.
    My husband and I theorized it might be because of the humidity in the air..? We don’t have central a/c and we are in southern Ontario (Canada) where the summers can get pretty muggy. But the weather is much cooler now so I’m stumped as to why this recipe still won’t work.
    Any ideas? I’m about to give up!

    • Joanne September 25, 2013, 10:47 am

      How strange. We have seen the tahini go lumpy once. We were using the last few tablespoons of our tahini at the bottom of the jar. The hummus and lemon juice did not cream together as nicely. We’re thinking this was because the tahini at the bottom of the jar did not have as much oil mixed into it. (Our jar separates, so before using, we usually need to stir). Even with all this, we have been able to get smooth tahini by processing longer and adding water. Next time, try adding a little extra olive oil to the tahini to smooth it out. Or, stir the tahini and a little extra olive oil before adding to the processor. Hope that helps.

    • Emma C. September 29, 2013, 8:28 pm

      Do you keep the tahini in the refrigerator? I do and have never had a tahini problem.

      • Joanne September 30, 2013, 12:53 pm

        We refrigerate our tahini.

  • Colette September 24, 2013, 6:13 pm

    The tahini and lemon does get whipped and creamy….what a surprise. Loved it and having it tonight. Made a double batch and put dollops of Saracha, toasted pine nuts and olive oil on top. YUM!!!

  • Luana September 21, 2013, 5:54 pm

    Well, I used the hand mixer on the tahini, and it did increase in volume. I didn’t notice any paleness until I added the lemon juice, so that may be what does it. I can’t say it looks any smoother than it usually does, but it tastes heavenly. For some reason, the tahini taste is more pronounced, though it doesn’t taste like too much. I just realized reading the recipe again, I forgot salt and cumin. I do go heavy on the lemon, and I added a roasted red bell pepper (not from a jar) and some Sriracha. The taste is excellent, and I would beat the tahini with the mixer again for it. Oh, and I also use dried garbanzos.

    • ashley March 12, 2014, 1:06 pm

      What did you do when you used the dry chick peas? I prefer them over canned but can not get them to cream.


  • Tracy September 20, 2013, 2:42 am

    We bought a Vitamix recently and tried their recipe. Yuk!! I thought I would give it another go with your recipe and it is the best in the world! I throw one in the trolley too when shopping and it usually ends up not getting finished. This one didn’t last long. The only thing I need to do a big shop for now are cans of chickpeas! Thankyou…

    • Joanne September 20, 2013, 11:02 am

      That’s great Tracy … plus, a new Vitamix? They are pretty awesome :)

  • jennifer September 19, 2013, 4:29 pm


    • jennifer September 19, 2013, 4:31 pm

      BTW..had no tahini,,used sunflower butter…came out as good or better. yum.

  • Luana September 15, 2013, 5:08 pm

    Putting the tahini and lemon in the food processor first did not work for me. I think I have a chintzy food processor, as the blades have a fair amount of space under them before getting to the bottom of the bowl, so after an initial whir, tahini and lemon pretty much just sat there, even though I scraped and put on top of blades, once FP was turned on again, it sat under the blades.

    I still got a really great batch of hummus. I used dried chickpeas, forgot to soak last night, so soaked early this morning for about 6 hours, and they cooked to tender in about 40 minutes. I really do prefer this over canned. The canned beans lack so much in taste for me.

    However, I am not giving up on whipping the tahini! Next time I make hummus, I will put the tahini in the KitchenAid using the whisk attachment, and that should be beat a good amount of air into it. I hope? Or I will beat with hand mixer in a small bowl. I do think getting the air in it will make a difference in a lighter texture.

    Thanks for your good information!

    • Joanne September 16, 2013, 11:21 am

      Using a whisk and whisking by hand should do it — 30 to 40 strokes? Good luck!

  • Helene September 15, 2013, 2:41 pm

    Just made this and wanted to comment on how fantastic it is! Smooth, creamy and delicious. Thanks for the great recipe!

  • Vasanth September 14, 2013, 9:44 pm

    This Hummus recipe is very easy and quick. I just made it and it tastes just amazing!
    Thank you so much for posting it.

  • Vanessa Jacky Davis September 13, 2013, 3:30 pm

    Right on! Yeah this is it for sure.
    I added paprika to mine just for personal preference.
    This recipe makes a Hummus better than my store bought for sure.

  • Vilisi September 13, 2013, 12:23 am

    Tried this recipe with a friend today. Very nice!

  • Nancy September 12, 2013, 1:51 pm

    Very easy to make and delicious. Have shared this receipe with family & friends.

  • Pat Whaley September 10, 2013, 11:13 pm

    Will try this soon. Have to find tahini OR sesame seeds.

    • Joanne September 16, 2013, 11:32 am

      Some readers have has success with unsweetened, natural peanut butter.

  • Lisa September 10, 2013, 6:53 pm

    Excellent and easy! I always wondered why my hummus was never as smooth as the one’s I bought in the store. I also added a tsp. of sesame oil. Yum!!

  • Ann September 8, 2013, 5:22 pm

    Loved this recipe. Have never been able to get my hummus creamy. Thanks for all your work. Want to try loads of the other recipes I found on your site.

  • Kate Smith September 8, 2013, 5:02 pm

    Thank you for an easy, and super tasty recipe! I recently started eating more plant based proteins, and after a month of buying hummus, I decided to make my own. It is so good and I made the recipe as written.

  • Paul September 7, 2013, 8:23 pm

    Excellent recipe. I made my chick peas from dried (3/4 cup), soaked them overnight then cooked all day in the slow cooker. I rinsed them and added to processor while still warm, did not skin, but the hummus came out very creamy. I am now a believer in pre-processing the tahini/lemon. I missed the part about doing half the chick peas at a time, but it still came out great. I also added 1/2 tsp dried coriander and 1/8 tsp chili powder. Next time I’ll try making my own tahini, as several reviewers suggested. It has always seemed strange that sesame seeds are fairly cheap but tahini is fairly expensive.

  • Fahbee September 7, 2013, 2:49 pm

    AMAZING! This recipe produced the creamiest, smoothest, most silky, delicious hummus I’ve ever had outside of the first place I ever tried it – a small, family-owned Pakistani restaurant in Dearborn, MI. After I moved to Texas I tried for *years* to buy, then make it, but nothing ever came close. Now my search is finally ended. Thank you so, so much! Yours was the first recipe to stress the importance of the preparation and it truly made all the difference.

    My minor alterations to the recipe were: I used garlic oil instead of olive oil because that’s all I had in the pantry. As for the optional items: I peeled the canned chickpeas, used 3/4 tsp kosher salt, and 4 tbl water since I like my hummus a little more spreadable. End result: Fantastic!

  • Dee September 6, 2013, 10:23 pm

    Ok – dumb question! I ordered some tahini online to make this. I previously had “tahini sauce” from Trader Joe’s, which seemed lighter in color, thick and pasty. The tahini I just got is almost like a thin peanut butter, and is just the sesame seeds. Do I use it “as is”?
    (The new stuff DOES look like your picture as you’re pouring it into the bowl. The TJ tahini sauce looks like your results after processing). I’m confused – can you help? Thanks!!

    • Joanne September 7, 2013, 2:29 pm

      Hi Dee, We’re not sure what the Trader Joe’s sauce is, but as long as it is made from ground sesame seeds, it should work well.

    • DoodahGurl January 12, 2014, 5:18 pm

      If I may butt in here, I think the tahini sauce is used in things like chicken shawarma sandwiches and such. I believe it contains tahini as well as other ingredients (check the ingredients list). Tahini itself should be like the consistency of peanut butter and may need to be stirred prior to use since the oil tends to rise to the top of the jar.

      • Joanne January 15, 2014, 3:08 pm

        Yep, that’s true. We usually need to give our tahini a stir before using.

  • Rae September 6, 2013, 2:29 pm

    I’ve been eating hummus since 1998 and been thinking since then that I really should be making my own. It took moving to a tiny prairie town with no hummus at the grocery store to get me to do that.

    First step, I had to buy a food processor. Then I had to make my own tahini (came out a little too wet, need to perfect that step). Then, I followed your instructions and proportions, but I made it thicker and a little more rustic-textured, because that’s the way I like it. So I can’t comment on whether this recipe makes creamy hummus or not, but I can say that the flavour balance is perfect! Just enough of everything. This is going to be my go-to base hummus recipe!

  • Lynn August 29, 2013, 5:53 pm

    Best hummus ever! The extra time food processing seems to make all the difference. Thank you!!!

  • Lisa August 27, 2013, 2:32 pm

    We tried this recipe and loved it. We linked it to this page.

  • Jeff August 27, 2013, 1:15 pm

    Easy and delicious. I used dried beans which which a soaked overnight then boiled for 20 minutes to soften. This is a simple recipe, but is not something to rush; rather, enjoy preparing it.

  • Michelle August 25, 2013, 5:20 pm

    Wow… this turned out amazingly flavorful… Love the smooth texture!!! Thanks for sharing!

  • Tim Pishdad August 25, 2013, 9:02 am

    Love it..I found the mix too dry and even my vita-mixer would not mix. it was so thick. I kept thinning it with the juice from the chickpea can. I did not wash the chickpeas. I also have added sundried tomatoes soaked in olive oil to change it up. All good, and so many ways to personalize this basic recipe. The cumin is great in this.

  • Dana August 23, 2013, 6:25 pm

    I made this for company and it was exquisite. Pre-beating the tahini really helped! I garnished with fresh basil and used 2x more garlic than called for. This version is now my go-to hummus how-to. Thanks!

  • Tammy August 23, 2013, 3:10 pm

    Oh my goodness. This was so delicious, I just finish licking the bowl like it was chocolate chip cookie batter! Thanks for the wonderful recipe… my first batch of homemade hummus, of apparently many, many more!

  • Steve August 21, 2013, 10:46 pm

    This recipe is always good when I make it and I have it bookmarked in my browser.

    Suggestion: Remind us to put the lemon juice in the food processor first before the tahini. It saves having to scrape the bottom of the bowl so much the first time.

  • Bella August 18, 2013, 1:55 pm

    I have been making homemade Hummus for about ten years and never once thought to peel off the chick pea covers. Thank you for your tips. I do love humus that still has the lemon (or lime) taste to it still so that was a great idea as well (I always just added more lemon juice at the end instead of more water to make it creamier. LOL). I also like to add the variation of a stronger tahini flavor once in a while. I had purchased some tahini hummus once and fell in love with it more so than basic hummus for about one year. Then I was burnt out and started experimenting with other options. Then I just started to buy store made hummus because I ran out of ideas. You have re-kindled my desire to try new things with my homemade hummus. Thank you.
    P.S. I shared you recipe on my fan page when one of my fans asked what hummus is.

  • Carole August 18, 2013, 11:09 am

    Loved this recipe. Better than store bought. I did add more water as I found it too thick.

  • bryan August 16, 2013, 8:41 am

    This is a fabulous recipe. Worked exactly as it says. I made my own tahini, cooked my own chick peas, and ground my cumin fresh and I think that made a big difference as well. Also, I think the added water at the end is a key. Made mine on a Ninja blender rather than a high-priced food processor and worked just fine.

  • Kelli August 15, 2013, 10:34 pm

    Amazing!! This was my first attempt at making my own hummus and it was DELICIOUS! For some reason my tahini didn’t whip / thicken AT ALL but I just kept going and it turned out great! I added roasted red peppers and that changed the texture to a little more watery than I prefer …probably should have made sure they were drier (I used jarred) but regardless, my husband and I loved it. Go to recipe from here on out :). So glad I found your website and can’t wait to try more of your recipes!

  • angela August 13, 2013, 2:11 pm

    I added extra lemon because mine was bottled not fresh. I also used a Vitamix as I don’t have a processor. Thank you so much for listing the steps as I like others gave up because it never came out right. The flavors were not balanced nor would they blend as well as what I had from restaurants or grocery stores. This recipe rocks! Thanks again!

  • Margaret August 9, 2013, 11:54 pm

    Oh, and another time saver (if you want to simplify) is to use minced garlic from a jar! That makes this recipe a real no brainer. So much cheaper and tastier than storebought!

  • Margaret August 9, 2013, 11:49 pm

    My apologies if this was covered earlier in the comments:
    I NEVER use a blender to make hummus, since I discovered how much simpler and less wasteful it is with a hand held soup blender. I have a small and a large Cuisinart hand blender: the small is fine for one batch. To make it less splashy, I smash the chickpeas first with a potato masher or a fork. As an earlier reader suggested, it’s all a matter of how long you want to blend it. I have consistently gotten a nice whipped smooth hummus using the hand held blending wand.
    The only advantage I have found in cooking my own chickpeas is that I can add bay and cumin and whatever to the cooking water. Imparts a lovely taste, and you can use the liquid for other things.
    I think your recipe is fine, but I make mine a bit more garlicky!

  • Connie August 5, 2013, 5:18 pm

    Searching the internet for a hummus recipe and this recipe came up first. Looked at it and decided to try this out today. What can I say, delicious and so easy. This is going to be my go to recipe every time I want to make a great hummus. I am looking forward to trying the different variations. Thank you Joanne and Adam.

  • ChyAnn August 5, 2013, 10:51 am

    Great recipe!! Simple, smooth tasting and yummy! Made in my Vitamix and added red pepper when I added the garlic. Very good!

  • sam August 5, 2013, 5:58 am

    hi Joanne which olive oil did you use in this recipe extra virgin or olive oil? please let me know

    • Joanne August 8, 2013, 12:53 pm

      We’ve made it with both. Use what you have on hand or choose based on what you love. It can be fun to change the origin of the olive oil, too. For example, if you like fruity olive oils, try Spanish or Californian. For something mild, French is a good bet and if you want it to pack a punch, Greek olive oil is perfect.

  • Jess August 4, 2013, 7:49 pm

    I’d never made hummus at home before, and since this recipe seemed to have ‘special secrets’ I figured I’d try it first. This recipe is awesome! It’s easy to do, the pictures really help, and the ‘secrets’ really make the whole thing. Don’t worry about overblending – just blend every addition for awhile, scrape and re-blend. I’ve even made this in a blender (not a food processor) with canned chickpeas and it works totally fine (as long as you don’t overwhelm it with too much bulk that it can’t blend its way through). Thanks so much for the incredible, easy-to-follow recipe!

  • Groovy Raw August 3, 2013, 3:02 pm

    Well, I think I have found the perfect humus recipe! Just made it and it came out great!!! I doubled the recipe because I love humus. I’ve made several unsuccessful attempts to get the perfect consistency and taste, but yours leaves me thinking, “this is better than store bought”!!!

  • Dan August 1, 2013, 9:50 pm

    This is a very good recipe! For those who don’t want to process the lemon juice and tahini first, I mixed them together in my measuring cup with a spoon until blended (just a few strokes) and then combined that mixture with the other ingredients (minus the beans). Finally, I processed the beans, half a can at a time. Using the Ninja Master Prep and long pulses, 10 seconds each this made a very nice smooth texture.
    I added 1/2 cup roasted red pepper and increased the garlic to 1 TBS of minced to make a variation that my wife loves.

  • Lisa July 31, 2013, 10:27 pm

    I absolutely am in love with this hummus recipe. I make it constantly and usually make a quadruple batch. I make my own tahini because it’s so expensive and pretty easy to make. Then I throw a jar of kalamata olives in the food processor and put it on top of the hummus and OMG, it just brings it to the next level!! I love it with carrot, pepper and jicama slices. So yummy and addictive that I had to link you to my blog to share with my readers. Thanks so much!

  • Lon Lofgren July 31, 2013, 4:50 pm

    This turned out great! I can’t find Tahini anywhere around here, so I put sesame seeds, olive oil and lemon juice together in the processor, but the seeds wouldn’t grind up until I put in the chick peas. Then everything got smooth and well mixed! I added a few black olives for an extra flavor, and it’s so good!

  • Michelle July 31, 2013, 12:18 pm

    Thanks for this recipe — this is by far the best hummus I’ve ever had! I’ve made it twice in the past week already.

  • KariVery July 30, 2013, 9:37 pm

    Just found your site today – and bookmarked for later! This hummus is fantastic, thanks for the recipe!

  • Max Carter July 29, 2013, 2:55 pm

    Best homemade hummus I’ve made yet!

  • Mars July 29, 2013, 11:26 am

    Thanks for your recipe.It’s Great!! I like IT!

  • Sharon July 27, 2013, 3:43 pm

    First time ever making hummus today. Followed your recipe exactly and am very pleased with the results. Next time, for my own comparison, I plan to try this with home cooked garbanzos. Am looking forward to trying some flavor variations but, will ultimately start with this recipe each time.

    Thank you for sharing.

  • Hilary July 25, 2013, 6:24 pm

    Great, marvelous, nutritious, and now a staple in my fridge. Simple, delicious, and absolutely perfect for my diet. Pretty much eating it for breakfast, lunch and dinner. Thank you for the easy instructions…they are fool-proof.

  • Marcia July 24, 2013, 1:19 am

    This recipe is simply AMAZING. My girlfriend (who hates store bought hummus) could not get enough of this hummus. She absolutely loved it as did I. Thank you!! We are DEFINITELY making this again!!!

  • Kathryn July 22, 2013, 9:10 am

    Worked perfectly, even though I didn’t have a proper food processor. My husband and I love it. Next, try it out on friends and family. Yummm!

  • Allison July 20, 2013, 12:15 am

    AWESOME! My first time ever making hummus. I managed to make it with a small food processor – thanks for the WATER tip – This worked the BEST! Your video is the absolute BEST! Thank goodness I watched the video first, it helped me balance what to do and how to augment it as I blended smaller batches to make your recipe in double. Cant wait to share tomorrow!

  • Nichole July 17, 2013, 6:19 pm

    I made this but used Joyva brand of tahini. WAY TO STRONG. I used ended up 2 lemons. 1 lemon was not enough 1/4c juice. I food processed another can of chickpeas and added 2 more lemons juice and added it to the rest of the mixture. It was better than…still too strong tahini but now its bareable with pita chips. I will make this again but wont use nearly close to 1/4c tahini.

  • Paula July 17, 2013, 2:35 pm

    Thank you so much for the detailed instructions with this recipe. I went to Dubai last year and have been trying to recreate that hummus. I have never got it right until today. This is just delicious. Thanks again.

  • Julie July 15, 2013, 6:34 pm

    With what else can I replace the tahini ? It’s a little expenses and I don’t know what to do with the rest of it…

    • Joanne July 15, 2013, 8:52 pm

      A few readers have tried peanut butter with great results. We have not tried it yet, but suggest using a natural (not too sweet) peanut butter instead of the tahini.

    • Lon Lofgren July 31, 2013, 4:53 pm

      I just used sesame seeds and olive oil with lemon juice first in the processor, but it wouldn’t grind up till I added the garbanzos, then it smoothed right out!

  • Alisa July 14, 2013, 12:52 pm

    This recipe is great. Just made it for a picnic, and no matter what they say, I will keep making it. Totally yummy and easy. Thanks!

  • Diana July 13, 2013, 2:58 pm

    this is exactly what I was looking for! I had several recipe in my collection – but did not like them, this is what I wanted and it is yummy! I followed your process and turned out great….I made a double batch and found I added about 5-7 tbsp of water…to get to the consistency I liked….thanks so much!

  • Darrell July 4, 2013, 2:24 pm

    Just made this and am speechless. Phenomenal hummus!! I ate about half of it and had to make myself stop. Way better than the store. I drizzled it with olive oil on top and added crushed red pepper flakes.

    I don’t have a food processor (gonna get on now) so I just made do with a blender and it turned out great.

    Thanks for the great recipe.

  • Alli July 4, 2013, 10:48 am

    This is my go-to hummus recipe now. I just made some for a party tonight and I’m worried I won’t be able to stop tasting it and will just eat it all myself! Sometimes instead of making dinner, my husband and I will cut up some veggies, throw them onto a platter with crackers and cheese with a bowl of this hummus on the side for dipping, and just scarf away.

    Also I just discovered that if you use a whole clove of garlic you can prevent wimpy people from eating your hummus.

  • Eileen July 3, 2013, 9:01 pm

    I’ve made it twice. First time with dried, soaked, cooked chickpeas and second time with canned. If you make it from dried, really cook those chickpeas. I preferred canned :/ Also, don’t miss the last bit about adding water. Makes it a much nicer consistency. Really nice flavor. Good recipe.

  • SteveM July 2, 2013, 2:53 pm

    That’s really, really close to my own recipe. I do not use cumin and I use a little more garlic and tahini. For a batch the size you made, I’d use 2 cloves of fresh minced garlic and a scant 1/2 cup of tahini. Other than that, I do it almost step-for-step the way you do and it is far better than ANY store-bought hummus. Using organic canned chickpeas eliminates a lot of the risk of GMO ingredients, too. Oh… and occasionally I’ll substitute smoked paprika for regular paprika. It’s a nice change for a barbecue appetizer. Thanks for sharing!

  • Nellie June 29, 2013, 6:58 pm

    This recipe REALLY IS far superior than any of the hummus I have bought in the store. The instructions were great and the recipe worked out fine. I adjusted the cumin and garlic to suit my own taste, but on the whole it is great!!!

  • Patrick June 28, 2013, 10:13 am

    This hummus is SOOOO good! I can’t believe that something can be so easy, inexpensive and still be so much better than the store=bought variety.

    I have one suggestion for the site in general, can you add a SEARCH function? I’ve tried to go back and find recipes I’ve made so I can recommend them to friends but it’s cumbersome to click through all the pages under “browse recipes.”

    • Adam June 29, 2013, 8:57 am

      Hi Patrick,

      Glad you liked the hummus :) We do have a search function. It should be in top navigation bar of the site on the right hand side. It is the google custom search.

  • diane June 26, 2013, 4:19 pm

    omg, I just made this with mixed beans bc I ran out of chick peas. It’s just like my grandmothers thank you!!!

  • Cheryl June 20, 2013, 7:53 pm

    Fabulous! We did skin the chick peas and it was incredibly creamy! Delicious with only a fraction of the garlic and lemon. Accidentally added the chick peas out of order, but still amazing!

  • Cheryl June 20, 2013, 4:03 pm

    Tried your hummus recipe today. It is delicious! I rinsed my chickpeas well, added a little more garlic. Next time I will try some flavours such as roasted peppers, roasted garlic, roasted pine nuts or even spice it up with some hot pepper. Very nice base recipe -thanks for sharing. Just wondering how long it will last. . . I’m thinking it should last in fridge for about a week as there are no preservatives.

    • Joanne June 21, 2013, 1:26 pm

      The hummus will last (covered in the refrigerator) up to one week.

  • genie from Texas June 19, 2013, 6:29 pm

    Thanks for this recipe. Very, very easy to prepare. My son and I love Rosted Red Pepper Hummus that I usually bought at Costco or Sam’s Club. I experiment with mine including the Roasted Red Bell Pepper and you cannot tell the difference between mine and the store bought. Thanks again

  • Michael June 19, 2013, 6:05 am

    Hi all,

    Thanks for this inspirational website on Hummus. May I add that it is easy to prepare one’s own Tahini sauce. Plus you know about your ingredients, it’s dead easy to prepare and it costs much less.

  • Tania June 18, 2013, 12:25 am

    Using the same the ingredients that I have always used, this has to be THE best version.
    How adding the tahini and lemon juice first could possibly make all the difference I’d love to know.
    Yes – better than store bought.

  • sue June 16, 2013, 8:37 pm

    Creamiest humus I’ve ever tasted!!! Thank you for sharing your recipe, hints, and photos! This was my first attempt at making humus, and it came out perfectly, thanks to you!!!!

  • Curtis Hauser June 13, 2013, 1:24 pm

    Awesome yumminess, everyone has enjoyed that’s partaken.
    The tahini was a bit stronger than I desired at first. But the 2nd day, after sitting overnight it was PERFECT! The tastes all came alive nicely. Like many others have said, I look forward to experimenting with this one.

    Thank you for all you do!

  • allie June 9, 2013, 5:48 pm

    I followed the directions completely, and in my opinion, it was too lemony, but better than store bought

  • amanda June 6, 2013, 1:57 pm

    just made this! so smooth and easy to make. will definitely make this again – great foundation recipe. i did add way more garlic though :-)

  • Nancy June 5, 2013, 6:49 pm

    I just made this at the recommendation of a person from a recipe group on facebook and this is what I was looking for. I just finished making it and it is exactly the taste and the texture that I was looking for. I was sort of worried about others posting that the tahini and lemon juice sort of stayed at the bottom of the food processor, so I mixed the two in a measuring cup and just mixing them before I put it in the processor and it was very successful. Thanks for this recipe, it will definitely make this my go to from now on :):)

  • Renee Buffington June 5, 2013, 11:27 am

    Thanks for this recipe – now I can make great hummus at home. Rinsing the chick peas in the colander made all of the skins start to peel, and they look like fingernails so I couldn’t resist picking them out even though it says you don’t really have to. It is delicious, and the consistency is perfect.

  • hopie June 2, 2013, 7:07 pm

    We use this recipe every week. The sequence truly brings the correct end result and we are eating buckets of this stuff! 5 stars for to the chef.

  • Amanda June 2, 2013, 1:44 pm

    Just found you through Pinterest. Was looking for a hummus recipe and yours looked like the best. Just made it and it was amazing!!! Never buying hummus from the store again. Thanks!!!

  • pfern May 23, 2013, 8:51 am

    Excellent! This was the first time I made hummus and it was delicious. We eat a lot of lentils and make them from scratch (dry lentils). I did the same with dry chickpeas (soaked overnight and then pressure cooked) and the effort was worth it. Thanks Joanne. This recipe is a keeper!

  • Christine May 19, 2013, 6:03 pm

    I’ve used this recipe twice now…
    Once following it exactly and it was perfectly delicious. I’ve raved about it to family and friends.

    Today I used this recipe but substituted frozen black-eyed peas. It required more oil and water to reach a creamy consistency. I’m loving the wonderful “nutty” flavor. Yumm! I look forward to experimenting with other beans.

  • Chris May 19, 2013, 4:11 pm

    I made this and it blew the store bought brands away. Very easy to make. I can’t thank you enough for this recipe. Absolutely Delicious. Thanks much, and please keep cooking.

  • robert May 11, 2013, 7:47 pm

    Oh yeah. 5 stars.

  • susie May 10, 2013, 6:21 pm

    I made this and pretty much followed the procedure. I did add a whole large clove or garlic – didn’t run it thru the press first. I used my garlic infused olive oil and at the end – added some marinated red peppers that I had in the fridge. probably about 1/3 cup drained.

    very good! thanks. I did use fresh lemon as opposed to the bottled stuff. 1 lemon was a little over 1/4 cup, so I just matched the tahini amount to the lemon juice.

    Kosher salt. I’ll put this in my recipe book and figure the calories. Can’t be too bad? Will use as a dipper for pretzel sticks among other things.

  • Roger Valentin May 10, 2013, 4:05 am

    Just made it… winged it on some of the quantities, and used yoghurt instead of lemon juice. It’s yummy!

  • Tom May 8, 2013, 8:34 pm

    Wow, just made this and have to say it’s truly a great instructional on how to make a basic and proper Hummus that you can tweak how you like. Really good job!

  • Kirsten May 7, 2013, 6:11 pm

    This recipe was perfect! The second time I made it, I altered it by substituting some lime juice with the lemon, adding a dash of cayenne, and a whole avocado with the chickpeas. Both ways are fantastic and smooth! Thanks!

  • Greg Parke May 7, 2013, 11:09 am

    Good recipe! I started adding nutritional yeast and use lime juice instead of lemon. I like the extra zing from the lime, and the nutritional yeast adds a nice flavor than can easily substitute for the tahini if you are out! (I don’t even use tahini any more, but that may be straying to far for most people!) Also, heating the lime or lemon in a micro wave for about 20-30 seconds will get you a lot more juice

  • Matt M May 5, 2013, 2:43 pm

    This is what it says it is = a simple recipe. A great one, in my opinion. This is an excellent starting point for experimentation.. I upped the garlic amount to about 3 cloves as my wife and I are huge consumers of garlic.

  • Dianne April 29, 2013, 4:16 pm

    I just finished making this hummus.I don’t have a food processer so I tried it in the blender as someone suggested. It just didn’t work in my blender so I transfered it to my Magic Bullet. It came out really good,probably not quite as smooth as yours,but taste yummy.I’ll make this again,but will probably buy a food prossesser. Thanks for the recipe.

  • Jennifer Coleman April 29, 2013, 12:43 pm

    This recipe is a huge hit and very close to my Arabian friend’s version. I felt like a star when my 12 year old son could not get enough of it. I did use dried chickpeas (soaked and boiled). The cumin sealed the deal; will make this again (and again).Thanks for making posting this recipe!

  • Melissa April 28, 2013, 6:18 pm

    Just made this awesome hummus in my blender. It took longer to make in the blender and it needed more liquid, but it turned out phenomenal! I made this with 2 cups of cooked chickpeas instead of canned. Also, I’m pretty sure I’m addicted to garlic, so I added way more of that too. :) What a great recipe!!

  • Becky April 28, 2013, 4:47 pm

    Hi, I love hummus and I really enjoy the recipe. I was trying to figure out how much was in a serving. The recipe said there is 4 servings. I calculated the entire batch was 1200 calories. Did anyone figure out how much a serving was so I can save myself some math and scooping????

    • Joanne May 30, 2013, 3:51 pm

      The recipe makes about 1 1/2 cups of hummus. (One serving is close to 1/3 cup).

      • Dana February 23, 2014, 6:13 pm

        I threw the ingredients into the recipe analyzer from the website. When I made one batch of the hummus recipe, it filled 2 hummus containers of Trader Joe’s Garlic Hummus. Each of their containers has 7 servings, with each serving = 2 Tbsp. So, I calculated 14 servings when figuring the nutrition facts and this is what it calculated:
        Nutrition Facts: Smooth Simple Hummus
        Serving Size: 2 tbsp. Servings/recipe: 14
        Amount Per Serving:
        Calories: 155 Calories from Fat: 56
        % Daily Value*
        Total Fat: 6.2g 10%
        Saturated Fat: 0.8g 4%
        * Based on a 2000 calorie diet
        Cholesterol: 0mg 0%
        Sodium: 95mg 4%
        Potassium: 291mg 8%
        Total Carbohydrates: 19.5g 7%
        Dietary Fiber: 5.7g 23%
        Sugars: 3.4g
        Protein: 6.6g
        Vitamin A: 1% Vitamin C: 5%
        Calcium: 5% Iron: 13%

        • Mary Ann Parrish March 25, 2014, 10:03 pm

          Dana, Thanks so much for figuring out the nutritional facts. I’m on a sodium restricted diet and am going to toss my recipes that don’t include nutritional info.

          I made this recipe tonight and reduced the salt to less than 1/8 tsp. I was VERY happy with the outcome.

          My only difficulty was the tahini had separated and it took me a half hour to make it smooth. Some of the oil on top of it slopped out, down the jar and onto the counter, making a big mess. Anybody have a tip to keep the tahini from separating. I live in a small town, where tahini cannot be purchased. I bought the tahini yesterday in a small Indian bazaar in the city and they didn’t have any on the shelf that wasn’t separated.

          • Maggie May 14, 2014, 9:32 am

            I use an immersion Bamix brand stick blender to whip up the separated Tahini and to make the hummus. I inset it in the jar of Tahini to stir it up with the coarse attachment on it, then switch to the creaming/whipping blade using a tall 4 cup measuring container to make the hummus. The thing works great and gets to the bottom to really whip things up. Moving it up and down through the ingredients keeps everything moving.

  • Melissa April 28, 2013, 12:23 pm

    I was wondering how long this keeps in the fridge? I want to make a big batch so I can have it throughout the week… Anyone have a guess?

    • Adam April 29, 2013, 11:33 am

      If stored in an airtight container the hummus should last for about one week.

  • Anne April 27, 2013, 7:35 pm

    This is by far our favorite recipe for hummus. We’ve tried other recipes, but have come back to this one. I have learned it’s okay to let the food processor run until the hummus is smooth. I do use the liquid from the canned chick peas instead of water. Even a double recipe doesn’t spoil in our ’empty nest’ household. I now have this recipe taped to the inside a kitchen cabinet. I got tired of having to go to the computer to get the recipe.

  • Sara April 26, 2013, 7:09 pm

    This is a great recipe! When I use canned chickpeas, I drain and rinse and then cover with water in a pot and bring to a simmer. After a bit, most of the skins will detach and float the top for easy removal and the chickpeas will be softer for a smooth hummus. I also use homemade habanero salt for a kick (or agonizing burn, as my husband calls it)! Thanks so much for the recipe, Joanne!

  • Pauline April 21, 2013, 6:47 pm

    That was perfect, I added roasted pine nuts to the recipe and it was exactly what I have bought in the store. Five stars!!

  • TSellers April 18, 2013, 9:33 pm

    A few suggestions.
    -You don’t really have to use skinless chick peas for smoother consistency, you can achieve the same result by blending the mixture longer.
    -For a healthy alternative, you can substitute Grapeseed Oil for the Olive Oil, and for the water phase to improve viscosity as well.
    -Check the sodium content of your canned peas before you decide to add salt. Some canned brands have a lot of sodium to begin with and you may not need to add any more, especially if you are on an enforced sodium restricted diet.
    -This recipe wisely recommends discarding the salty water from the can, and rinsing the peas, other recipes which recommend setting it aside for later use may result in giving you more suspended BPA and sodium than this recipe’s method would. Consider that you are less likely to have BPA presence if using dried garbanzos, but you will then need to add salt.

  • steven April 18, 2013, 12:11 pm

    Hands down the best hummus recipe that I’ve made! The key is in the order of ingredient addition.

  • Tina April 18, 2013, 10:28 am

    Super easy and tasty recipe! Yes, whipping the tahini first was the trick!

  • Buff April 16, 2013, 7:36 pm

    Was good, I put in a few roasted red peppers from a jar at the same time the chick peas were added and didn’t add the water.

  • Deirdre April 15, 2013, 10:43 am

    I’ve made a lot of hummus, many at alpine huts with a hand processor. This is by far the best hummus I have had, en piste or off.

  • Sandra April 12, 2013, 11:08 am

    fantastic recipe!! there are no shops in germany that sell hummus, none at all! so i´m left with making my own hummus. i have tried several other recipes – never really liked one… BUT I LOVE THIS ONE!!!! thanks for sharing your secret

  • Patty April 11, 2013, 4:12 pm

    I doubled this recipe and discovered I was out of lemon juice. Snow storm outside, used lime juice instead and more like four cloves of garlic. Amaaaaazing, thank you so much for the tips.

  • Nancy Long April 1, 2013, 11:17 am

    love homemade hummus – store bought is just lacking something and it’s just to easy to make to even consider buying it. Thanks

  • Jane Lucas March 31, 2013, 9:59 am

    THANK YOU! I loved the step by step with pictures. Just added roasted red peppers, our daugter and her college room mates love it. Now I have to make a quadruple batch for them. Thanks again for posting your recipes.

  • meegan March 24, 2013, 5:29 pm


  • Jodie March 23, 2013, 6:12 pm

    AWESOME!!! I couldn’t get enough of this! Took it to work and everyone loved it. Already going to make it again today. I made it in a blender too, so I blended longer than the recipe called for and had to use a spatula a lot to scrape the sides. However it was super smooth, just the right consistency. It was slightly a little lemony for what I’m used to, but still had a great flavor. I’m going to try it with artichoke hearts diced and mixed in, and then next a pine nut pesto blend, mmmmmmmmmmmmmmmmmmmmmm!!! I did take a few (only 3) minutes to take off most (not all) the skins off the chickpeas while I was rinsing them. Oh, and I did have to pass this recipe on to 8 people, they loved it that much!! Thanks for the great recipe and tips!!!

  • JessieMN March 22, 2013, 10:26 am

    Loved how this turned out!! I’m wondering if anyone has tried freezing it and how it was thawed?

  • Lolly March 21, 2013, 10:53 am

    I’ve never made hummus and I’m so excited to try this, it looks so easy. I read most of the posts to make sure I’m not repeating this question and apologizes if I am. In the list of ingredients, you call for 1-15oz can of chickpeas but in the directions you say to add ½ of the can. Do we only use ½ of the can?

    Thanks in advance of your answer and I will be looking at more of your recipes soon.


    • Joanne March 21, 2013, 11:09 am

      Hi Lolly — Yes the whole can is used — we add half at first then add the remaining after about a minute of processing. This just helps to get it extra smooth.

  • Fred March 19, 2013, 12:04 pm

    I tried your hummus recipe and it really did come out smoother than any other I have made. I added some Minor’s roasted garlic flavor concentrate to it, and it was delicious! But then I like garlic, particularly roasted garlic, in practically everything.

  • Beth March 17, 2013, 3:40 pm

    I just made five batches of this for a party. I didn’t have a food processor, so I used a Vitamix. I found that in the vitamix I had to add 1/4 of water in order to keep the blender going without bogging down too much, but this didn’t make the final product too thin. I did have to stop the blender frequently and stir the top down into the blade in order to get everything processed well, but this may have been because I was doing two or three batches at a time. I backed off a little on the lemon juice because it was a tad lemony for me, and I added extra fresh garlic to give it a little more “zing.”
    The result? I had a friend come up to me and dramatically state, “I am going to BUY hummus from you from now on. I will never purchase Walmart hummus again!”

    Thanks for a fantastic recipe! The tip about whizzing the tahini first is fantastic. It turns out so smooth!

  • Patrina March 16, 2013, 1:37 pm

    Dear Joanne
    Thank you for this recipe, we just made it and it is BETTER than the best hummus we have ever tasted! And to think we made it ourselves. I would have never thought that the secret to a great tasting hummus (aside from the perfect alchemic proportions of ingredients) would be patience and extra processing!! LOVELY!
    We are going to try all your other recipes.
    :) Food love from the Bahamas

  • Tiff March 13, 2013, 5:37 pm

    I made it with a blender.

    I subbed 1/8th of chia seeds + 1/8th water for the tahini. And only added 1 tbsp olive oil.
    It came out kind of chunky and darker in color, but I don’t mind.

    I think 1/4th cup of lemon juice is too much. Either juice of 1 lemon or 1/8th cup of lemon juice. It tingles the back of my throat lol.

  • Marlene March 11, 2013, 5:37 pm

    Delicious! Great techniques to use for my first time making hummus. Thank you!

  • Jackie March 10, 2013, 6:06 pm

    Really good recipe! Love it! I will definitely make it again. Thanks!

  • Jan Linderman March 2, 2013, 11:31 pm

    Thank you for this recipe using canned chickpeas. It is the first “canned” version recipe that I like. I have been making hummus for several years using dried (cooked) chickpeas and have been looking for a time-saving recipe. Due to personal preference, I used 1 large clove of garlic and cut back on the cumin to 1/4 tsp.. In the future, I will probably cut back on the lemon juice by a TBl or so since, as someone else also mentioned, it seemed a little to lemony for my taste. However, I noticed my can of chickpeas contained only 14 oz., not 15 oz. as in your recipe, so that might account for the flavor difference. I used 3/4 tsp. kosher salt and it seemed just right. I too reserved the liquid from the can and added 1 tsp. of that in the final processing to get the right consistency. I’ll definately be making this recipe again.

  • Julie March 2, 2013, 7:23 pm

    I’ve made hummus a lot, but always looking for the perfect recipe…got it now! I did add twice the salt and garlic. It was perfect. Cooking is not my forte, so I want it quick. It all went into the blender with water (3/4 c) to allow for the quick whiz on high. As smooth, creamy and silky as the picture! Thank you….this quick cook even wrote down the exact recipe! Wonderful!

  • Holly March 1, 2013, 3:10 pm

    I don’t have a food processor. Could I use a blender or what else could I use?

    • Adam March 2, 2013, 12:37 pm

      We have never tried to use a blender but it should work. If trying to use a blender we would suggest that you scrape the sides of the blender quite a few times with a spatula to make sure all of the ingredients are being processed.

      • Mary Kay July 21, 2013, 4:00 pm

        Couldn’t find the top to my food processor so used my blender. Took some coaxing for it to mix totally–had to stop and stir, then start again–but it worked fine.

  • Mali March 1, 2013, 1:15 am

    Oh this was good I made a few changed. Added 1 Tbsp toasted sesame seed oil + 1 Tbsp Grape seed oil (i was out of olive oil). For the lemon juice- 1Tbsp lime juice + 2 Tbsp lemon juice + 1 Tbsp water. My family loves it.

  • Joe February 28, 2013, 1:42 pm

    Great hummus, but when I processed the tahini and lemon juice it became very chunky after 30 seconds. Is there a way to avoid this? Does the blade speed matter? Thanks!!

    • Joanne February 28, 2013, 8:24 pm

      Hi Joe — The highest or even medium speed should be just fine. Not sure why the tahini and lemon juice became chunky, though? Glad you liked the hummus!

  • Alexi February 26, 2013, 11:05 pm

    So this order of ingredients probably works great in a smaller food processor or a blender, but in a standard size processor, starting with just the tahini and lemon juice, then putting the spices on top, creates a thin layer at the bottom that then does not get mixed in with the chick peas. Chick peas first, then everything on top, mixes it all together much better.

    • Joanne February 27, 2013, 10:35 am

      Hi Alexi, We use a regular size processor and found that if you scrape the sides and bottom occasionally it comes together without any issues. We’ve found that by creaming the tahini and lemon juice first, the hummus is so much creamier than adding chickpeas first.

    • Ada Lou February 1, 2014, 9:29 pm

      I agree — my food processor is quite large. Mixing the tahini and lemon just didn’t work. They got lost in the bottom of the bowl. The hummus turned out great, however. I hadn’t made hummus in years. No more packaged for me! I’ll be making my own! It’s the best. I love it with lots and lots of lemon!!!!

  • Ralphie February 25, 2013, 11:52 am

    I prefer to use roasted garlic. It’s milder than raw garlic, so use a little more.

  • Sammi February 24, 2013, 9:32 pm

    This was delicious! Followed the directions exactly, but doubled it, and also added more garlic and some flat-leaf parsley… <3 <3 <3

  • Cindy February 24, 2013, 4:25 pm

    I just made this and I was drawn to the recipe by the method to get it so smooth. I’m very pleased with the way it turned out but I did add a little extra cumin because I love it, and when I make it again I will decrease the amount of lemon juice a little bit because it was too lemony for my preference. Your directions and pictures were a big help. Thanks so much.

  • Talia February 19, 2013, 11:33 am

    Love it!

  • Roseanne Voyles February 18, 2013, 6:47 pm

    OMG! This is simply delicious! I love hummus and have tried a few recipes now but this one tops them all! It is so easy and doesn’t call for too much cumin. I especially liked the tip on throwing the tahini/lemon juice in the processor first, I had never done that before. I rinsed off the chickpeas and some shells came off, some didn’t; I did not put too much time into that.

    We had some leftover after eating the pitas and veggies so we finished them off with cracked pepper and olive oil triscuits. Yummy yummy recipe, thank you!

  • Rebecca Miller February 12, 2013, 11:31 pm

    Thank you, Joanne, for the recipe and the tips. I have made hummus several times before and never could figure out how to get the smooth consistency as the store-bought versions. After following the recipe, the hummus was smooth and delicious!

  • Michele January 31, 2013, 9:34 pm

    Surprisingly smooth, like this recipe very much. I usually make raw living hummus but sometimes I just can’t wait. I did modify this recipe by doubling the olive oil, using three cloves of garlic and two dried finger peppers (for heat) and using the liquid from the chickpeas instead of water. I will definitely be making this again. Thank you

    • Norma November 4, 2013, 12:08 am

      Hi Michele: Just wondering if you are aware there is ALOT of sodiium in canned chickpeas so using their liquid instead of water is not the healthiest and this is why Joanne advises to drain liquid and RINSE WELL. Enjoy your hummus! Norma

  • Beth January 5, 2013, 9:12 am

    My kids and I eat a LOT of hummus and I have been making it for a while now. We cannot eat hummus made from canned chickpeas because we can taste the difference.

    Chick peas are not too difficult to cook up on the stove… and definitely worth the trouble.

    In addition to freshly cooked chickpeas, our favorite ingredients: Lemon juice, tahini, cumin, red pepper, garlic, salt.

  • Michele December 27, 2012, 10:01 am

    Yum! I used exactly 1/2 tsp salt. Next time I will add a hair more along with a hair more of cumin.

  • Nichole December 24, 2012, 5:31 pm

    ah ha! I did it ~ perfectly smooth and silky hummus!!! Thanks for sharing these little secrets. It’s gonna be the hit of tomorrow’s appetizer platter, I just know it. <3 I can't wait to experiment with the next batch … roasted garlic? roasted red peppers? kalamata olives?

    • Edina October 25, 2014, 5:48 pm

      Try sun dried tomatoes. Just awesome!

  • Julie Cowart October 5, 2012, 4:31 pm

    Thanks for a detailed step by step process with the pictures !! that helps so much. Ive made hummus a couple times and didn’t turn out very good so I gave up, I’m trying this one !!

  • Joanne July 31, 2013, 12:01 pm

    Hi Paula, To use dried chickpeas, soak them overnight covered in cold water (you will need a large bowl, the chickpeas do expand a bit). The next day, drain them and combine with enough water to cover them by 3 to 4 inches and a very large pinch of salt (you could also add a bay leaf or thyme sprigs for flavor). Simmer the chickpeas until very tender (about 1 hour). You might notice some foam accumulating at the surface while they cook, just skim that off and discard.

  • Paul September 7, 2013, 8:08 pm

    I have not used a pressure cooker, so I cannot dispute that it is the best method. However, I find the opposite of a pressure cooker also works great – that is a slow cooker. I soak overnight, then cook for several hours in my slow cooker. Make the hummus while the chick peas are warm, as others have advised, for best results.

  • Ashley December 25, 2013, 6:09 am

    There is another way you could try it and that is taking the chickpeas and soak them for 1-2 hours and then place them in a pressure cooker with a bit of water. Add salt,or any seasoning.(optional).

  • Elizabeth March 17, 2014, 5:58 pm

    And still another way is to cook in a slow cooker. Rinse and cull chickpeas and add to slow cooker along with a teaspoon of salt and a half teaspoon of baking soda. Cook on low for 6 hours or on high for 3 hours. I prefer the low setting because the peas are super tender, not grainy. If cooking to eat as is, I like to add cumin, garlic, a chopped onion and maybe some ham seasoning. This works for black beans and great northerns as well.

  • Elizabeth March 17, 2014, 6:00 pm

    By the way, the slow cooker method requires no soaking or preboiling at all.

    ***Hi guys, it’s Joanne from Inspired Taste. Slow cooking garbanzo beans (chickpeas) is a good option. Here’s a recipe from Alton Brown:

    On a slightly different note, we thought we’d share a little safety note. If you plan to use a slow cooker to cook kidney beans, it is important to boil the beans for 10 minutes then drain before cooking in the slow cooker. This neutralizes a toxin called phytohemagglutinin that can cause acute digestive distress. We are not aware that this is an issue with chickpeas, but we thought it was a good idea to share anyway.***

  • Michael April 12, 2014, 4:22 pm


    How long in a pressure cooker?


  • ChristineEliane July 27, 2014, 3:19 pm

    CAUTION when cooking chick peas in a pressure cooker. The skins can clog the vent with explosive results. Ask me how I know…

    Oh, IMHO, this is the very best hummus recipe. I don’t blend mine quite as much because I like the courser texture, but the recipe is quick and easy with fantastic results that always bring compliments.

  • Edwin September 15, 2014, 8:51 pm

    Cooking dried chick peas and also legumes, lentils (and especially black beans) do not add salt until ‘after’ they’ve cooked. Salt prevents the absorption of moisture. A pinch of baking soda in the water, helps soften the hulls too.


Leave a Comment or Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.

If you are visiting from a mobile or tablet device, our star review system can be tricky (hopefully fixed soon!). If you plan to leave a star review, please write the number of stars (1 to 5) in your comment and either Adam or Joanne will amend your comment with your star review. Thanks!

Did you make it? How was it?:  

Previous Post: Next Post: