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!

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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 JUMP TO THE RECIPE

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.

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 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 478 reviews
How To Make Hummus - Better Than Store-bought
 
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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 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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Created By:
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) well-stirred tahini, use store-bought or see our 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
Directions
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.
Notes and Tips
After multiple questions about what equipment we use in our own kitchen, we have updated this recipe with links to some of the equipment (or similar) that we use. Some links are affiliate links, this just means that if you were to buy one of our suggestions, Inspired Taste would get a small kick-back from Amazon. Even if we didn’t, we’d still send you to all options.

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926 comments… Leave a Comment
  • 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!!

    Reply
  • Georgia May 19, 2016, 5:16 am

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

    Reply
  • 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.

    Reply
  • 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 ?

    Reply
  • 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.

    Reply
  • 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!!!

    Reply
  • Melissa May 3, 2016, 11:47 pm

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

    Reply
    • Joanne May 18, 2016, 1:19 pm

      Grape seed or sesame oil (untoasted) would work.

      Reply
  • 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!

    Reply

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