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. 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

Easy Hummus Recipe – Better Than Store-bought

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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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1133 comments… Leave a Comment
  • Rhea February 10, 2017, 12:21 am

    I didn’t knew that you need to whip the tahini first. But better save the chickpea juice from the can and use it instead of water. Thanks for sharing the recipe!

    Reply
    • Delisha February 13, 2017, 3:14 am

      Rhea, I wouldn’t recommend using the liquid from the can: it probably has BPA, plus it doesn’t taste good and is gassy. It would be different if you cooked your chickpeas at home, in apressure cooker, for instance.
      The recipe was perfect.

      Reply
  • Carmelita February 6, 2017, 4:02 pm

    I made this recipe yesterday, and it was delicious. The only deviations I made from the written recipe was the addition of extra garlic and some cayenne pepper. I like my hummus with a kick! Thanks so much for the recipe!

    Reply
  • Becky February 4, 2017, 11:43 pm

    Seriously the best! I’ve been “making” hummus for years with mediocre results (edible but not stellar). I can’t thank you enough for sharing this, I make it frequently and SMILE! Good stuff!

    Reply
  • Paul February 2, 2017, 6:35 pm

    Good but too salty. Next time I will use half the salt and maybe a tablespoon more lemon juice for some more zing.

    Reply
  • Rachel February 1, 2017, 2:55 pm

    This is simple and delicious! But if you really like garlic hummus, throw in 4 or 5. 1 is just not enough. No need to chop, it’s gets blended in the processor.

    Reply
    • Janet February 8, 2017, 10:57 pm

      Great technique advice! I followed the recipe amounts pretty exact at first, but I didn’t taste the garlic so I Just added a few more cloves and it was soo good. I like my tahini salty so I added any extra after the chickpeas were blended in.

      Reply
  • Nancy January 31, 2017, 6:12 pm

    Can’t wait to make this tonight!

    Reply
  • Anon January 28, 2017, 10:11 pm

    Reserve the liquid in the can of chickpeas and use in place of water.

    Reply
  • Spyros_London January 28, 2017, 4:52 pm

    Great job guys! I ‘ve been making “your” hummus for the past 3 years now and i guess it is time for me to say thank you! 🙂

    Reply
  • Samina January 24, 2017, 2:01 pm

    Turned out delicious! Have made it few times now already. This time I tried it with a can of fava/chickpeas mix. And that tastes equally good. Thanks for the recipe👍

    Reply
  • Jen January 21, 2017, 8:16 pm

    This is wonderful! I used the bean juice instead of water, and added cayenne because I like some heat. The texture was better than any other homemade hummus I’ve had, thank you!

    Reply
  • Peter Gorshenin January 14, 2017, 11:45 pm

    Thanking you for excellent recipe, made with dry peas soaked overnight then simmered for 1 hour. Used half oily peanut butter half tahini to save money.

    Reply
  • Wendy January 11, 2017, 1:35 pm

    SUPER easy to make and very good too 🙂 When you purchase store bought Hummus it contains many ingredients, this is all natural and tastes all good 🙂

    Reply
  • Shirley Darby January 5, 2017, 8:31 pm

    I have made hummus and purchased hummus. This is the creamiest and tastiest hummus I have ever eaten. 5+ stars

    Reply
  • Libby Mills January 5, 2017, 7:17 pm

    Joanne,I had never made hummus before, always bought it at my local Kroger store. So many of the recipes that are hyped on different blogs do not live up to one’s expectations, however I have to say that this one does. I had a name brand hummus in my refrigerator and this was actually better. Taste wise and texture, I love it. You have saved me a lot of money for I buy at least two containers a week and this one can be made for half the price of the stores cost.Thank you for sharing a wonderful recipe with us. Removing the husks from the chickpeas is well worth the time it takes, I tried a batch leaving them on and there is no comparison in texture.

    Reply
  • Serena January 5, 2017, 3:16 am

    Just finished making this tahini & hummus …. absolutely delicious! I did shell the chickpeas … a bit tedious but the result was awesome! A winner on my sugar free challenge! Thankyou

    Reply
  • Karen January 1, 2017, 3:32 pm

    So yummy. First time making hummus and tahini and it was so easy. Instead of water at the end I used the liquid I reserved from the chick peas. I was concerned the water would flatten the flavor. This turned out really well.

    Reply
  • Diane Waltrip December 30, 2016, 6:15 pm

    For the New Year Day “Southern Tradition” Of Black Eye Peas, I am making this a Black Eye Pea Humas. Adding a little crushed red pepper. Good Luck to Y’all!

    Reply
  • Matt December 29, 2016, 4:52 pm

    Is the oil for taste, or is it needed for creaminess?

    Reply
    • Joanne January 4, 2017, 1:38 pm

      The oil does add flavor.

      Reply
  • Sandra December 29, 2016, 2:19 am

    Simply delicious! Made in Kenya for a friends’ gathering. Happy New Year! (5)

    Reply
  • Grace December 28, 2016, 6:53 pm

    Can’t wait to give this recipe a try! I have been looking for a good recipe and this one was the only one I printed out! I am very inspired and I definitely want to eat food that’s better for me. No more ‘vegetable oil’ of unknown origin in my hummus! Extra virgin olive oil sounds so much better. Many thanks!

    Reply
  • Pam December 28, 2016, 5:29 pm

    really sour! I think from so much lemon.

    Reply
  • Subhrajit December 26, 2016, 4:47 am

    Just made it. Used peanut butter instead of tahini. Came out just great !! Thanks so much.5 stars.

    Reply
  • Dandylionette December 22, 2016, 6:49 pm

    Land sakes, this is good. I add some smoked paprika with my cumin as well. Yummers. Thanks for the great recipe to up my veggie intake.

    Reply
    • Di February 3, 2017, 8:27 pm

      Chickpeas are legumes, very different from vegetables.

      Reply
  • Bess December 19, 2016, 4:47 pm

    I love this recipe and make it often!

    Reply
  • Campbell December 18, 2016, 5:02 am

    Made in Hong Kong for Christmas gathering 2016. Excellent recipe. Thank you. It does feel like restaurant quality.

    Reply
  • Ruprecht December 16, 2016, 1:07 pm

    Great recipe, thanks! I’ve tried adding water and chick pea juice (either canned or cooked) as the last step, and like it better with the juice.

    Reply
  • David Sherman December 14, 2016, 3:17 pm

    Simply the best. I have a sight problem, dyslexia so I accidentally added 1/4 teaspoon ground clove to a doubled recipe. Yikes, everybody raved at the Christmas party.

    Reply
  • Irving December 11, 2016, 10:54 am

    The secret is in whipping the tahini. I have been making humus for years, but this is the smoothest humus I have ever made. So simple, but I never thought of whipping the tahini. As for dried or canned beans, I have done both, and it does not matter. Just whip the tahini.Thank you.

    Reply
  • 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

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