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.

Inspired Taste PDF IconIf you want to save time, let us send you our downloadable Ultimate Hummus Guide (with shopping list) directly to your inbox. Click here to download the guide now.

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 Recipe

If 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.

Hummus

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

To Skin or Not to Skin The Chickpeas?

Another trick is to remove the skins of each chickpea. We’ve done it. For one can of chickpeas, you’re looking at about ten minutes. We really didn’t want to add 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.

Hummus

Did 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

How To Make Hummus That's Better Than Store-bought

  • PREP
  • TOTAL

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.

Special Equipment needed: A food processor — here’s one similar to ours.

Makes 6 servings or about 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

Directions

    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. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.How to Make Hummus-Recipe-Step-1

    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.

    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.How-to-Make-Hummus-Recipe-Step-3

    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.How-to-Make-Hummus-Recipe-Step-3

    Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.

Adam and Joanne's Tips

How to Cook Chickpeas: You 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.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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1022 comments… Leave a Comment
  • Rosemarie November 30, 2016, 4:10 pm

    This stuff was perfect. It was my first time making hummus and it was so much better than store bought hummus.My boyfriend and I ate it all in one day! We will definitely be making it again!

    Reply
  • Rebecca Mueller November 30, 2016, 3:58 pm

    Five stars for sure! One of the most simple and best recipes I’ve used. Did it exactly as written. No overpowering lemon taste like a few reviews stated. Possibly a difference in lemons?

    Reply
  • Maria Bendana November 30, 2016, 1:30 am

    Super creamy and delicious! I added a bit of smoked paprika for an extra kick

    Reply
  • Luke November 28, 2016, 8:44 pm

    I’ve been making this recipe for years and made it again tonight for the first time in a while. It is absolutely amazing! It’s truly light years better than store bought. It’s creamy, soft, and delicious! Best yet, you can add spices and customize it to your own tastes. Soooo worth making! Do it!

    A note about removing the skins. I’ve tried it both ways and the difference is barely noticeable, if at all. Not at all worth the effort. More importantly, the majority of fibre (very healthy) is in the skin. Keep the skin on!

    Reply
  • Arianna Perez November 26, 2016, 7:01 pm

    I’ve been making hummus using this recipe for over a year now and everybody who has had the chance to try it just love it. This recipe is perfect in my opinion, creamy, tasty and easy to make

    Reply
  • Mitch November 25, 2016, 12:18 pm

    Is there an easy way to remove the skin from cooked garbanzo beans?

    Reply
    • Joanne December 2, 2016, 1:01 pm

      Hi Mitch, If you add them to a clean dish towel and then rub vigorously, the skins will fall away more quickly than peeling one by one.

      Reply
  • Carla November 24, 2016, 8:24 pm

    Absolutely delicious! Prep is a bit longer than the suggested 10 minutes. That must be processor time, not measuring and lemon squeezing time. I will make it again!

    Reply
  • Ed Mon November 2, 2016, 9:34 pm

    I don’t know why so many people leaving 5 stars….relatives?

    recipe is OK, nothing special to deserve 5 stars, I had to do a lot more to have a better taste Humus and save the day

    Reply
  • Angela October 21, 2016, 1:43 pm

    Nice recipe. Would be tastier with less lemon juice. The lemon juice is overpowering.
    thanks

    Reply
    • Steph October 28, 2016, 5:47 pm

      I agree, start with less lemon and add more if needed. I added more garlic, it helped a little.

      Reply
  • Bonnie P October 17, 2016, 5:37 pm

    Love this hummus recipe. My daughter and I made a double batch and shared it. Big favorite with our family!

    Reply
  • Nida October 17, 2016, 2:18 pm

    I made it exactly the way told here.It turned out to be so delicious.It came out very smooth ..added some extra water.I was thinking that probably I am making too much.But little is left even for the next day to take to the office as a dip for lunch.

    Reply
  • Maria October 16, 2016, 12:13 pm

    Thank you for the recipe.
    I think whipping the tahini first made a big difference in the final result.

    Reply
  • Sherri October 15, 2016, 1:47 pm

    We tried a blender and if we added a lot of liquid it worked pretty well, but not smooth enough. Has anyone tried to boil the chick peas first? Great taste, just a bit grainy.

    Reply
    • Jen October 20, 2016, 3:50 pm

      You do need to boil the chickpeas. Recipe calls for cooked chickpeas. And using a food processor for a longer time will get rid of the grainy texture. Good luck!

      Reply
    • Ana October 24, 2016, 8:13 am

      They NEED to be boiled! if you’re doing it with raw chickpeas you got it all wrong!

      Reply
    • Cam November 25, 2016, 4:17 pm

      Try popping them out of their skins first…that will help reduce the graininess.

      Reply
  • Mila October 13, 2016, 4:03 am

    Absolutely amazing and super easy. I would probably use a bit less lemon juice next time like someone else also suggested … Can’t wait to try adding red pepper ect. Thanks for sharing

    Reply
  • Melissa October 10, 2016, 9:46 pm

    Made the recipe just as described, only we doubled it and ended up adding adding about a 1/2 cup water. My boyfriend licked the blender clean. Nothing more needs be said.

    Reply
  • Karen M October 2, 2016, 6:02 pm

    This is the best hummus recipe I have come across. I used 1/4 cup roasted sesame and 2 cloves of roasted garlic. I put everything in a Vitamix and it came out creamy and delicious. Thank you for sharing this simple yet amazing recipe with us.

    Reply
  • MadonnA Glazier September 23, 2016, 2:57 pm

    I have been buying hummus for years, I decided to make this simple and easy recipe, I can tell you it is the most delicious hummus I have ever eaten, I love hot foods so I used a bit of the chickpea water and a bit of the juice from the roasted red peppers from the jar. Perfect! Now I will challenge the Tahiti.

    Reply
    • MadonnA Glazier September 23, 2016, 2:59 pm

      Tahini*

      Reply
  • Timothy Smith September 22, 2016, 2:42 am

    I’ve been using this recipe, the 1st time I used a food processor, after that I used an immersion blender, and it came out perfect with less clean up!!!

    Reply
    • Timothy Smith September 22, 2016, 2:48 am

      Plus I add the lemon zest with the juice, no use in letting it go to waste, delicious!!!

      Reply
  • Sara September 22, 2016, 12:33 am

    This recipe is amazing, so so much better than store bought. I originally made it to use as a base for Cesar salad dressing, but now I’m tempted to eat it as is. Thanks for sharing!

    Reply
  • Lacey September 21, 2016, 11:54 pm

    First time ever making (and eating) hummus. Very yummy ^^ I think I’ll use a little less lemon juice next time, but it still tastes great on crackers with olives. Thanks!

    Reply

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