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 516 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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1001 comments… Leave a Comment
  • 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.

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


  • 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!!!

    • 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!!!

  • 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!

  • 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!

  • Stella September 21, 2016, 5:13 pm

    I made it… with a blender! 🙁
    It took me 1 hour!!!! and I didn’t like too much the taste.
    I need to try it again but using a processor!!! and maybe using a little less of tahini and a little more of lemon juice.

  • Marie September 18, 2016, 8:17 pm

    Mmm. Made in blender. Added more garlic. Mmm.

    5 stars

  • Danielle September 16, 2016, 2:06 pm

    Followed it to a T. Absolutely perfect! My family has some middle eastern roots, and this is almost exactly the way my grandma used to make it! Thank you for bringing her back into my home with this recipe! <3

  • Manda September 15, 2016, 1:14 pm

    DELICIOUS! Followed recipe exactly with the exception of tahini, I used peanut butter. I did boost up the lemon juice to 1/2c total to mellow out the peanut butter. UNBELIEVABLE. My 2 year old ate almost the whole bowl. Definitely a staple in our house now. Yummy!!

  • Brian September 14, 2016, 6:13 pm

    Only one thing wrong with this recipe–you don’t need tahini!! I find it hard to make. I just add sesame seeds to liquid and make my paste that way, which I’m doing now. Awesome.

  • Steph September 13, 2016, 8:35 pm

    This new improvement is the best upgrade I have ever had.

    Lemon juice with just 2 tablespoons works better for me.
    1/4 cup Tahini – perfect .
    2 Elephant Ear -Roasted or use garlic chives for on top as well. ( I Love Roasted Garlic and garlic chives)

    Nexttime, I will use Lemongrass root about 1-2 tsps.

    Making different ones to explore on taste with Hummus.

    Ninja Blender I used for making all my hummus.

    I have never bought for myself but if pressed for time and someone needs a certain type I will buy only that 1 time.

  • Feryall September 11, 2016, 9:21 pm

    Excellent post and instructions. I love it when we are told the why of something, not just the “do this”. Inquiring minds want to know! One stumper, though, was skinning the chickpeas. I found a simple way (I hope) to make the task less onerous. Just drain canned chickpeas, then put them in a deep large bowl and fill with water. With your hands in the water, grasp small fistfuls and as you let them trickle through your fingers, use your thumb and fingers to massage the peas, which will rub off the skin. To remove the skin, let the peas settle to the bottom, then gently agitate them. The skins will float up like jellyfish, and keeping the bowl lightly tipped at an angle, decant the skins with the water into a strainer. You don’t want them ending up in your sink garbage disposal. Toss any errant peas that want to escape back into the bowl. You may have to do this a couple of times, but it works, and is less tedious than picking up one pea at a time. I am not sure if this method will work chickpeas cooked from scratch. (I don’t see why not.)

    • Jo Mel September 20, 2016, 2:41 pm

      This is definitely the best houmous (UK!)base recipe I have ever discovered!

      Used Feryall’s tip re the skins of the chickpeas. Fab tip.

      Additions to the basic recipe for a spicy one

      30ml lemon juice instead of the recommended amount.
      1sp cumin instead
      1/2 tsp hot paprika
      1/2 tsp cayenne
      Lots of sliced jalapenos…..

      We like spicy food but I guess more importantly was the feedback from everyone about how smooth the recipe was…..thanks to Feryall I guess!!

    • Jo Mel September 20, 2016, 2:42 pm

      Amazing tip – have thanked you below.

      Made all the difference 🙂

  • 1976SeahawkFan September 11, 2016, 6:38 pm

    I followed this recipe exactly as written, and 1/4c of lemon juice was overpowering. Next time I’ll start with 2T of lemon juice initially, and add the other 2T to taste with the liquid at the end (if needed). Extra oil smoothed out the sourness, so the other flavors seemed to be balanced (although oil wouldn;t. The canned bean skins were ALMOST broken down, but I don’t think my mini-Cuisinart had enough power to pulverize them, so there was some skin-grit remaining. Will use my traditional Oster blender next time. Overall, I’ll use this method again but just adjust the ingredients a bit.

  • csal September 9, 2016, 4:19 pm

    Thank you! I made this for the first time using my Vitamix and a bunch of teenage boys demolished it. At least I got a little bit!
    I like my hummus with tons of lemon and not a lot of garlic so I adjusted according to my taste.

  • James King-Holmes September 5, 2016, 10:26 am

    Just tried this recipe and on the point of skinning the canned chick-peas mentioned in the video I put them in a bowl of water then rubbed them in my hand underwater. The skins floated off so could be easily removed in quantity.

  • Primrose September 4, 2016, 1:47 am

    Absolutely amazing. I added a wee bit more garlic. Next time I will be roasting the garlic, adding roasted peppers, and a bit of basil. The lemon juice was perfect! Thank you so much!

  • Primrose September 4, 2016, 1:45 am

    Amazing. Best hummus I’ve made. I just added a bit more garlic. Next time I will be adding roasted peppers and basil.

  • Esther September 3, 2016, 3:44 pm

    OMG! I’m a total humus adict and have tried countless recipes! And then there’s yours!! Soo easy, soo good, so tasty!! I made yours today for the first time and certainly not the last! My new favorite! Thank you soo much for sharing! Thank you!!

  • Destiny90 September 3, 2016, 2:12 am

    Amazingly delicious recipe.It was worth trying.I made it for my dad for his pre-workout diet.Not only it is super tasty but also it is healthy 🙂

  • Eric September 2, 2016, 8:12 pm

    Another tip: toast your cumin whole seeds in a dry pan until some wisps of smoke shows up, immediately transfer to a mortar and reduce it to powder, (it’s easy because the seeds become soft in the heat) and you will really have the cumin perfume you CANNOT get from store bought pre-ground Cumin in a pot. Ground Cumin goes stale very fast… As the taste is stronger, start with a little and add more, to taste.

  • Geena September 2, 2016, 6:32 pm

    Would a emulsifier work in place of a food processor?

    • Joanne September 14, 2016, 2:00 pm

      Geena, I think a food processor or high powder blender would be best. If an emulsifier is all you have, you may find you need to make the hummus in batches.

  • Brenda Chan September 2, 2016, 1:43 am

    My first time making it find it too sour too much lemonjuice otherwise it is quite good what is important is it is so kind of you spend the time to post the recipe many thanks! Brenda

  • Cory September 1, 2016, 9:26 pm

    I LOVE YOU! I am pregnant and I crave hummus and veggies all the time. I made hummus before with no luck it was always grainy and not smooth. It is simple and with your simple tips turns out perfect. This is drop to your knees good. You have made this crazy cravin pregnant woman happy.

  • Tim Koller September 1, 2016, 12:38 am

    Awesome first time making hummus made it with my new vitamix followed to the t turned out quite nice. I like it spicey so next time doubled the cumin and roasted a red and orange bell pepper 1/2 red onion and 1 whole large garlic bulb both roasted with olive oil delicious🤓

  • 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.

    • Cheryl Schmidt September 3, 2016, 4:38 pm

      Do yourself a favor and make your own using the recipe shown here. Only two ingredients are used. It is soooo easy and delicious.

  • 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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