Easy Hummus Recipe

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

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

Easy Hummus

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

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

Easy Hummus Recipe – How To Make Hummus from Scratch

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

Easy Hummus Recipe

So, what’s the secret?

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

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

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


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

To Skin or Not to Skin The Chickpeas?

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

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

Simple Hummus Recipe

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

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

4.8 from 455 reviews
How To Make Hummus - Better Than Store-bought
Prep time
Cook time
Total time
Why we love this recipe. When we first figured out how to make our own hummus, we were shocked at how easy (and fast) it is. With just a few simple tricks, you really can make creamy smooth hummus at home and yes, we really do think it’s better than store-bought.

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

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

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865 comments… Leave a Comment
  • Renee February 11, 2016, 12:52 am

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

  • Kaycee February 7, 2016, 3:52 pm

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

  • chris February 5, 2016, 6:57 am

    Super easy recipe and delicious

  • Maryjane February 1, 2016, 8:04 pm

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

  • sophie February 1, 2016, 3:25 pm

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

  • Jennifer January 31, 2016, 4:57 pm

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

  • Kristine January 27, 2016, 10:58 pm

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

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

    (5 stars)

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

  • Jacquie January 23, 2016, 11:39 pm

    Wow! Super delicious. Well worth peeling the chickpeas.

  • John January 21, 2016, 8:39 pm

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

  • Carobarncottagecat January 21, 2016, 1:54 pm

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

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

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

  • Rocky January 18, 2016, 7:00 pm

    Excellent! Just the recipe I have been searching for

  • angie January 18, 2016, 11:53 am

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

  • Ida January 17, 2016, 2:28 am

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

  • Nancy January 15, 2016, 11:11 pm

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

  • Chris January 15, 2016, 12:21 am

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

  • Tom January 13, 2016, 1:16 am

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

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

  • Morgan January 12, 2016, 6:18 pm

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

  • Ann January 12, 2016, 5:53 pm

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

  • Etti January 8, 2016, 6:29 pm

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

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

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

  • Connie January 5, 2016, 4:23 pm

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

  • Lisa January 4, 2016, 7:54 pm

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

  • Harold January 3, 2016, 3:12 pm

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

  • Nikki January 1, 2016, 5:24 pm

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

  • Ally January 1, 2016, 2:50 pm

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

  • Gaybreal December 31, 2015, 6:02 pm

    Good, next time will use less lemon!

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

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

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

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

  • Sarah December 15, 2015, 10:37 pm

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

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

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

  • po December 8, 2015, 6:31 am


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

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

  • MargeryM December 6, 2015, 5:02 pm

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

  • Lacy December 6, 2015, 2:54 pm

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


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