Easy Hummus Recipe – Better Than Store-bought

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. Jump to the Easy 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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How To Make Smooth 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.

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.

With just a few simple tricks, you really can make smooth homemade hummus from scratch and yes, we really do think it’s better than store-bought // #hummus #hummusrecipe #recipes #mealplanning

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.

How To Make Hummus from Scratch

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.

Smooth hummus

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.

You only need 10 minutes to make homemade 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 – Better Than Store-bought

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

Easy Hummus Recipe – 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.

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.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

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

Nutrition Per Serving: Serving Size 1/4 cup / Calories 190 / Protein 6 g / Carbohydrate 18 g / Dietary Fiber 5 g / Total Sugars 3 g / Total Fat 11 g / Saturated Fat 2 g / Cholesterol 0 mg
AUTHOR: Adam and Joanne Gallagher

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1265 comments… Leave a Comment
  • Yasmin Banaji November 3, 2017, 3:54 pm

    This is the second time I made this recipe hummus n it was absolutely DELICIOUS very professional to the taste. Thank U.

    Reply
  • Kaori November 1, 2017, 9:39 pm

    I’ve just made this Hummus! Soooooo Good!!!!! I have tried some other recipes in the past but I didn’t like them at all. This is the best, simple and much better than one in supermarkets. Thanks

    Reply
  • Rob October 29, 2017, 6:00 pm

    Delicious! Smooth and creamy just like you said. First time I have made hummus without chunks of chic peas. I have even said to myself “It is nice to have the chunks, embrace the chunks”. Never again. Thank you sooo much. I used a no sugar added natural peanut butter. I will try the tahini next time. Just delicious.

    Reply
  • joan s October 28, 2017, 11:12 pm

    I always make my own hummus-fresh and delicious. I use spicy peanut sauce sometimes in place of tahini-gives it a bit of spice, and not really noticeable in the end result.

    Reply
  • Colin October 28, 2017, 1:59 pm

    This is the first hummus that I’ve ever made and it was awesome.I used Soom tahini and was very pleased, but I’ll have to try your tahini recipe sometime. Thank you.

    Reply
  • Becca October 27, 2017, 10:50 pm

    Made this AND your Tahini Sauce recipe and it was spot on perfect… I didn’t need to tweak the recipe in any manner, was delicious and easy just as you provided. My husband is telling me to tell you “thank you”…he loves hummus! So thanks for the great recipe!

    Reply
  • Patrick October 27, 2017, 7:12 am

    I was taught how to make HUMMUS by a Chef from Lebanon. He said they do not use cumin. Persian use cumin. I have made, tried both ways and though I love cumin, I like my Hummus without, try it.

    Reply
  • jenn October 25, 2017, 1:11 pm

    This was so delicious. I didn’t have fresh lemons so I used bought juice and it was still excellent. Can’t wait to try it with the fresh ! I love that it uses water to thin instead of more fattening oil. The amount of oil suggested is perfect. Thanks !

    Reply
  • Iona Orbinski October 24, 2017, 11:10 am

    I made this recipe twice now. The first time I peeled the chickpeas and added all the ingredients as mentioned. And the second time I didn’t peel the chickpeas (to save time) and I added only half a lemon. Both were delicious! Hubby preferred the first time though, which to my taste was a bit too lemony. It was perhaps a tiny bit smoother cause of the peeled chickpeas. The second batch was perfect to my taste. Anyhow …. both batches were still much better than store-bought hummus! And healthier! From now on I’m only making my hummus, not buying anymore! Thanks for the recipe!

    Reply
  • Fatima October 22, 2017, 3:23 pm

    Absolutely delicious..I made it the first time and it came out to be perfect

    Reply

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