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.

How To Make Hummus from Scratch

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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1210 comments… Leave a Comment
  • Dawn July 8, 2014, 9:46 am

    When making this recipe from dry beans (that you have soaked and cooked), how much of the beans=a 15 oz. can??

    Reply
  • Nancy Nelson July 6, 2014, 10:26 pm

    This is the best coconut cake ever!!! It’s so moist, my husband and I couldn’t stop eating.

    Reply
  • yulyndi July 5, 2014, 3:03 am

    I made this for the first time and it was delicious and so creamy! I used my blender and instead of water, used the liquid from the canned beans, and left out the salt. I can already see how this recipe would adapt to so many variations and I want to try them all. Thanks for this simple and easy to follow recipe!

    Reply
  • Nancy July 3, 2014, 9:52 pm

    I just this moment finished making this recipe for the first time. I followed the instructions precisely and this is the most delicious and satisfying hummus I’ve ever had the pleasure of enjoying. And I’ve used many different hummus recipes. A keeper! Thanks ever so….

    Reply
  • Krys July 3, 2014, 3:07 pm

    Thanks for this recipe. I figured it out eventually, but please include what speed to have the processor on! In step 1, I was blending on high and I can only describe the result as minced tahini and lemon. It looked very strange!

    When I added the chickpeas (and lots of water) it sorted itself out, but processing on high did not give me the super smooth texture of your first image!

    Reply
  • Appiewriter July 2, 2014, 4:32 am

    Just want to say a big THANKS for this recipe. This is the very first time I’ve ever managed to make hummus that wasn’t the consistency of cement. What a difference the order of ingredients made!

    Reply
  • Nicole June 29, 2014, 10:49 am

    This came out fantastic!!! My kids absolutely love it. Thank you for sharing your tips!

    Reply
  • Rania June 29, 2014, 7:42 am

    This has to be the best hummus I have ever made, I followed every single step, though it take about 30 mins! It was so worth it! Thank u, you should sell at a market or market your own to supermarket!

    Reply
  • John Smith June 26, 2014, 8:54 am

    I followed this recipe closely and found an identical consistency of product; however, I would recommend using less lemon than called for here, or least add it a little at a time while testing for taste. A bit too strong for me, though still very good flavor!

    Reply
  • Cooking MOM June 24, 2014, 1:28 pm

    This was spot on! I have tried to create smooth tasting hummus at home and it was never quite right. I just made a batch and it is amazing, with pretty much the same spices I had used before but the technique is what does it. Great Job and thanks for sharing!

    Reply
  • joe michaels June 23, 2014, 7:06 pm

    This IS the ticket to silky smooth hummus! I had my doubts about the importance of the steps. But, alas! FINALLY!! Thank you, Joanne!! You rock!

    Reply
  • Julia June 23, 2014, 5:40 pm

    The following changes made this recipe even tastier to our family:
    Rinsed canned garbanzos until there was no foam accumulating on top of water layer
    Cooked each half can of garbanzos for 1 min
    Added red pepper flakes to taste
    Used fresh basil, parsley & rosemary in addition to cumin
    Used fresh garlic clove & cooked it in microwave for 30 sec at 50% power
    I took advice regarding processing seriously & kept processor “on” while adding spices, while adding spoonfuls of cooked garbanzos.
    Cost was about half of stored bought even using fresh spices, extra virgin olive oil

    No more store bought humus for us!

    Reply
  • Debra June 23, 2014, 3:49 pm

    Great tip, have made hummus many times before but following this order of ingredience & processing time made for a much smoother texture, I am impressed. Thanks!

    Reply
  • Lisa June 23, 2014, 12:58 pm

    This was my first time making hummus, and I will never buy it from the store again! I left out the garlic and cumin, because I wanted a plain version. It turned out deliciously! I will probably add cumin next time or possibly roasted red peppers. Thank you!

    Reply
  • Melissa B June 22, 2014, 9:57 pm

    Thx for the great, easy to follow recipe, my 10 year old has been making it for the last few weeks now for us and it is delicious!

    Reply

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