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!

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

This recipe is quick, easy and delicious.

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 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.

Easy Hummus Recipe

We like it both ways, but for the best hummus rivaling our favorite brands in the store, we use this recipe and include tahini.

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.

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:

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 486 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
Equipment we use for this recipe. A mesh strainer or colander, food processor, silicone spatula, measuring cups, measuring jugs, and measuring spoons.

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939 comments… Leave a Comment
  • Sandra June 23, 2016, 8:59 am

    Do you have any video of a kitchen tour. I would love to get some kitchen ideas from a tour of your well organized kitchen 🙂

    • Joanne June 23, 2016, 12:17 pm

      Hi Sandra, Other than the footage in the beginning of our YouTube videos, we have not shared a tour of our kitchen. I must admit, it isn’t always organized 🙂

  • Brenda Plummer June 20, 2016, 1:00 pm

    I have made this twice now – what I do is when at adding the water stage I add some bell peppers that I buy in a jar and a large dash of cayenne pepper and a dash of hot chilli pepper or red sliced jalapeños from a jar – turns it in to chilli humus… love it and it last 6 days when kept in a glass airtight pyrex in the fridge – also don’t dip – if eating the humus take a portion and put it on a different dish – it keeps much longer. overall very good easy receipe.

  • Charles June 16, 2016, 12:51 pm

    This recipe is excellent but the lemon can be over powering so i tried lime juice instead and its WAY better.

  • Matt June 12, 2016, 2:16 pm

    Not sure if anyone has made this comment in the past but I find that using the liquid in the garbanzo bean can works well as a substitute to the water when creating your consistency. I feel that it keeps the flavor profile better than water.

  • Elise Wilson June 11, 2016, 3:06 pm

    I used avocado oil instead of EVOO. Yum. Can’t say enough good good about this recipe.
    I am also one who never leaves comments. Just had to share my joy in finding this recipe. It’s now bookmarked and shared on FB so my friends can enjoy it, as well.

  • Susan June 11, 2016, 7:59 am

    I have made this countless times and adore this recipe for its tang and simplicity. I use a handheld mixer, and to simplify it further, I blend everything but the chickpeas together until super smooth (not bothering to mince the garlic, using a full tsp salt and a full 1/4c lemon juice from the bottle), then add the chickpeas (whatever size the can/jar is) until smoothish, depending on how eager I am to get it in my mouth. Always delightful and definitely better than store-bought, even here in Berlin!

  • Boo Briggs June 10, 2016, 10:39 pm

    Love this recipe! I found this about 2 years ago and it’s my go to. Save the liquid from the chickpeas and use that versus water to make hummas even more flavorful. I’ve use flavored olive oils, sun dried tomatoes in oil and many other “flavores”. Really, follow the orde and this is a no fail! 5 stars

  • Steve June 6, 2016, 2:30 pm

    Followed the instructions, with the addition of 1/8 tsp smoked paprika and 1/2 a seeded dried Chinese hot finger chilli pepper. I also subbed in a salt substitute due to sodium restrictions. The order of processing helped a lot, but I still need up adding 1 TBS more of both water and olive oil to get it smooth. Tasted great, but next time I’m going to bump up the cumin, garlic, paprika and heat source due to a 60 year old ex-smoker’s pallette.The lemon cost almost as much as the chickpeas, but at less than $1.50 for almost 3 cups, this is definitely a keeper. Thanks!

  • Joy June 5, 2016, 1:57 pm

    I never leave comments – this is a first. But I truly thank you for this recipe- it had everything I was looking for and my heath thanks you too!

  • Maria June 1, 2016, 12:37 am

    So easy. So yummy. I just made this and my partner and 4 year old love it! A nice easy addition to my daughter’s lunchbox that tastes great, is healthy and costs peanuts because I also used your tahini recipe. Thanks for the recipes.

  • Teri May 28, 2016, 9:09 am

    I just made this, and my husband loved it! “The best hummus I’ve ever had!” Thanks for sharing the recipe!!! 🙂

  • suzi May 23, 2016, 10:48 am

    you know when you think you have the ultimate recipe for your favorite whole food dishes? and then you find out you are SO WRONG!! search no more cuz this is hands down the best recipe for hummus, EVER!!! ultra creamy and flavorful. so happy to have this one for LIFE!!

  • Georgia May 19, 2016, 5:16 am

    Great recipe!
    I made it for couple of times and everyone enjoyed…. was great …definitely 5*

    • caylah May 27, 2016, 2:46 pm

      yeah defenetly 100!!! i love this recipe

  • Leslie Booth May 18, 2016, 4:54 pm

    I’ve had this recipe saved as an icon on my IPAD for a while. I tried it tonight and it was terrific!!! I halved it and I DID skin the beans. I did have to add between one quarter and one half cup of water as it was very dry. But all came out well. I put EVO on top with paprika. Was a big hit. Thank you.

  • michael May 14, 2016, 4:53 pm

    Can Hummus be frozen, I like to make a large batch but not eat it all at once ?

  • John May 12, 2016, 12:38 pm

    I made this recipe for a potluck. I brought almost half of it home. when I first made it I thought there was something missing. Next time I made it I added an 1/8 of a tsp of smoked paprika in addition to the salt ad cumin step. Now I hardly ever bring any back from a potluck I take it to. I’ve even had multiple people ask for the recipe.

  • Paolo Bassoli May 9, 2016, 4:07 pm

    How delicious this Hummus!
    It took no time to prepare it including doing my own tahini sauce, really really yummy!
    It is so simple and so tasty that definitely I will never buy again a ready made Hummus from the supermarket!
    I am looking forward to try it with other flavour!
    How delicious, thank you!!!

  • Melissa May 3, 2016, 11:47 pm

    Help, I’ve run out of olive oil – any substitute.

    • Joanne May 18, 2016, 1:19 pm

      Grape seed or sesame oil (untoasted) would work.

  • Heather May 3, 2016, 7:49 pm

    Followed your recipe exactly and turned out marvelous! I’m not sure why I never looked up a recipe for hummus, but I’m sure glad I found yours! Loved the video and that you experimented with both shelled and unshelled peas. I left the shell on this time- was just as smooth and creamy and I expected! Keep up the good work!


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