Easy Hummus Recipe

With just a few simple tricks, you really can make creamy smooth hummus at home and yes, we really do think it’s better than store-bought. Click here to jump to the full Hummus Recipe! Or, watch this quick video showing you how we make it.

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.

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Easy Hummus Recipe – How To Make Hummus from Scratch

First, let us mention that this 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 and include tahini.

Easy Hummus RecipeIf you want to make hummus without tahini, simply leave it out. A chickpea purée without it is still quite delicious. Just add more olive oil. Another option is to use a natural unsweetened creamy peanut butter in its place.

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.

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 minute 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 the extra time 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.

Simple Hummus Recipe

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.

How to Cook ChickpeasYou can use canned or home-cooked chickpeas for this recipe. To see how we cook dried chickpeas, see our simple tutorial here. We have included three methods including how to do it in a slow cooker.

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:

Easy Hummus Recipe updated, originally posted October 2012. Since posting this in 2012, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

4.8 from 501 reviews
How To Make Hummus That's Better Than Store-bought
Prep time
Cook time
Total time
Homemade hummus is very easy to make and it tastes much better than anything you can buy at the store. If you don’t have any tahini, a paste made from sesame seeds, you can try making it yourself (see our Easy Homemade Tahini Recipe) or leave it out. A chickpea purée without it is still quite delicious. Just add more olive oil. Another option is to use a natural unsweetened creamy peanut butter in its place.
Created By:
Yield: Serves 6, Makes 1 1/2 cups
You Will Need
  • 1 (15-ounce) can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas
  • 1/4 cup (60 ml) fresh lemon juice (1 large lemon)
  • 1/4 cup (60 ml) well-stirred tahini, see our homemade tahini recipe
  • 1 small garlic clove, minced
  • 2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
  • 1/2 teaspoon ground cumin
  • Salt to taste
  • 2 to 3 tablespoons (30 to 45 ml) water
  • Dash ground paprika, for serving
  1. Prepare the Hummus: In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more.
  2. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
  3. Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
  4. Add chickpeas: Open, drain and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
  5. Create the Perfect Consistency: 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 you reach the perfect consistency.
  6. Serving and Storing: Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. This recipe makes about 1 1/2 cups of hummus. Store homemade hummus in an airtight container and refrigerate up to one week.
Notes and Tips

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971 comments… Leave a Comment
  • Sarah August 22, 2016, 1:58 pm

    Absolutely fantastic. Made both the tahini and the hummus and love it! Creamy and smooth. Next time I’ll try spicing it up with some basil or other herbs.

  • YanKM August 22, 2016, 4:19 am

    This hummus is very easy to make! Because I like more creamy I put a little be more of water but is really good!

  • Sabrina C August 17, 2016, 4:31 pm

    OMG this is one of the best recipe articles I have ever read. Not because I am super obsessed with hummus or anything, but for taking the time to experiment and document the various methods of preparing the dish! Greatly appreciated! 😀

  • Carrie August 16, 2016, 3:52 pm

    So happy I found this recipe! I made hummus for the first time last week using a different recipe and it didn’t turn out good at all! Decided to give it another try using this recipe and it’s fantastic! I love love LOVE it! So much better than store bought! I used my nutri-bullet to make it instead of my food processor and it worked great!

    Bonus: coming to your site, I have found a ton of other recipes I want to try! Thanks!!!

  • Tina brown August 8, 2016, 10:01 am

    Great recipe have used this many times and it always turns out perfect.
    5 stars

  • Debbie August 4, 2016, 5:00 pm

    Excellent recipe. I made the tahini and then the hummus. It turned out
    so good! Best hummus I’ve ever made. Perfect recipes. Thank You

  • Colby Carson August 4, 2016, 12:28 pm

    I have been making this wonderful hummus for 2 year. 5 stars – the best recipe. I have made this with little adaptions. it is great! Love the new video – fun
    Thank you, Colby

  • Lee Anna August 3, 2016, 4:51 pm

    Thanks! This is the best hummus recipe I’ve ever made; believe whipping the Tahini and lemon juice first made all the difference. I used chickpeas cooked in pressure cooker. Thanks again.

  • Sonia August 1, 2016, 9:38 pm

    The first time homemade hummus was a home run for me- not sure why, it was so simple! Perhaps the extensive proccessing, my ninja did get hot in protest. Just the right amount of lemon, made my own Tahini by grinding up some sesame seeds first, added some Chipotle sunflower seeds with the sesame seeds for flavor, canned beans not peeled, needed more liquid for my taste, and past that delicious, thanks!

  • Elisa July 27, 2016, 4:56 pm


    Thanks for the recipe. Mine turned out a little grainy. Any ideas why? I did skin the chickpeas.

    Thank you.

    • Joanne July 28, 2016, 4:52 pm

      Hi Elisa, My first comment would have been to skin the chickpeas, but since you already did that, I’m stumped. It may be that you need more time in the processor or that you did not add enough water at the end. Were you able to cream the tahini and lemon in the beginning? That helps with how creamy/smooth the hummus becomes.

      • Kate August 6, 2016, 3:24 pm

        Cook’s Illustrated recommends microwaving the chickpeas for 1 minute, then adding them warm to the food processor. I forget the science behind it, but it’s an easy step and eliminates the graininess.

        Thanks for the recipe. I just made it, and it’s the best of online ones I’ve tried!

    • Abraham August 2, 2016, 9:52 pm

      Did you boil the chickpeas enough

  • Barbara Loveless July 26, 2016, 7:44 pm

    Definitely 5 stars! I cut the lemon juice to 3 tbsp and bumped up the garlic to 3 cloves. Lick-the-bowl-and-spatula good! I just started making it a few weeks ago with the small food processor attachment on my 1990s blender until I killed the motor attachment. I ordered a Hamilton food processor from Amazon, and it works like a champ to make this delicious and perfect hummus. Question: Does it work to double the recipe? Thanks!

    • Joanne July 28, 2016, 4:53 pm

      Hi Barbara, You should be able to double the recipe (especially if your processor is powerful, which it sounds like it will be). You may just need to take a little more time when processing.

    • Pat Dreitzler August 2, 2016, 9:20 pm

      Using hot water in making hummus will make it more creamy and fluffy.

      Didn’t make it yet but looks almost an exact duplicate of recipe I already have so I’m sure it’s fabulous.

  • Kirk July 21, 2016, 2:44 pm

    Great recipe. After putting in too much liquid and messing it up, I now have it down. I am “required” to make hummus every Saturday! Excellent!

  • Sasha July 14, 2016, 2:00 pm

    OMGGGGGGGGGGGG this taste amazing!!!!!! Followed it to the T except I used four pieces of garlic. And it turned out AMAZING!!!!!!!!!

  • Vicki July 11, 2016, 8:52 pm

    Where do I buy tahini?

    • Joanne July 28, 2016, 5:07 pm

      Look in the international aisle of the grocery store or try an International Market. You could also try Amazon or make it yourself (it’s easy). Here’s our recipe for homemade tahini.

      • Ellen July 31, 2016, 1:39 pm

        It is usually by the kosher foods

        • Kathy August 21, 2016, 1:43 pm

          It’s in the gluten-free section of our grocery store. Comes in a can about the size of a medium can of peanuts.

    • Leeann August 8, 2016, 5:23 pm

      I found my tahini in the peanut butter section of my store.

  • andrea July 10, 2016, 9:39 pm

    This recipe is great. The only thing I would do differently is add more garlic but that’s just my taste preference.

  • Candy July 8, 2016, 8:27 pm

    This is so simple to make and so tasty! I had some homemade tahini left over from my last humus attempt, which resulted in pitching the humus, but I kept the tahini. I used it for this recipe and the humus was a winner. Thank you for such an easy and healthy snack choice.

  • Cindy July 7, 2016, 9:55 pm

    I don’t quite follow how to do this without the tahini if that is a big part of what makes this hummus so good. Will it come out good without it? Do I start with processing the chickpeas? Thanks

    • Joanne July 8, 2016, 2:45 pm

      Hi Cindy, I’d add the lemon juice, olive oil and seasoning to the food processor first, and then go from there.

  • Lisa July 6, 2016, 10:24 pm

    OK, this really is a “5”. I’ve tried so many hummus recipes, but they are never “right”. This one is on the money! It really is better than store bought. I considered eating the whole bowl in one sitting 🙂

  • Marianne July 5, 2016, 12:01 am

    I’ve been making hummus for years with similar ingredients but it never turned out as good as the stuff you buy in the tub at the grocery store. I finally found the recipe that tastes better than the stuff in the store. First, you use a lot more tahini than I ever have in relation to the other ingredients. Second, I never even thought to process the tahini and lemon first and add the garbanzo beans last. This recipe is perfect. I love it. I can finally make hummus I actually like.

  • Donalda Reid July 4, 2016, 3:07 pm

    I just made this and I must say it was worth the “extra” time processing. The only change I mad was, after reading previous comments, amping up the cumin, using two cloves of garlic and adding a little ground guajillo chile.
    Creamy, smooth an flavourful.

  • Judy July 4, 2016, 7:37 am

    Got this in my email just as I finished making another batch for our family’s 4th of July get-together. Have loved this hummus since the first time I made several years ago and wouldn’t think of buying store-bought again! Thanks for this and all your terrific recipes.


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