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.

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.

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: 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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1169 comments… Leave a Comment
  • Candice July 20, 2014, 2:48 am

    Thanks for this easy recipe! Made it for afternoon tea as hubby has become a hummus lover and he liked it a lot but told me to add a little more lemon juice next time. It was so creamy and smooth! Will definitely make this again instead of buying it from now often.

    Reply
  • Anna July 19, 2014, 10:15 pm

    The taste of the tahini is so strong it leaves a terrible afterttaste…I tried this recipe over others that call for more tahini and it’s not so noticable and doesn’t leave such a nasty aftertaste. I made two separate batches thinking I would love it. Don’t and I’m gonna force ot down as I hate wasting money…all my ingredients were organic.

    Reply
    • Joanne August 7, 2014, 12:56 pm

      Hi Anna, it’s all about what tastes great to you 🙂 Try halving the tahini called for in our recipe or replace it with a natural, unsweetened peanut butter.

      Reply
  • jen July 19, 2014, 5:41 pm

    This is the BEST. Thanks so much for the recipe and tips. Made two batches in two days. Family is in hummus heaven.

    Reply
  • Judy July 18, 2014, 3:41 pm

    Just made for the umpteenth time and, as always, it’s perfect. Wouldn’t consider buying when it’s this simple and delicious! No adjustments to the recipe needed either. Thank you!

    Reply
  • cindy July 18, 2014, 10:16 am

    Fantastic!!! Sharing it today on my “Look what we’re eating today:” post! I’d love for you to stop by 🙂

    Reply
  • j.s. July 17, 2014, 12:06 am

    this is the best hummus recipe I have tried.. very delicious. .

    Reply
  • EmiT July 16, 2014, 10:07 pm

    This is perfect!! My Tahini was super thin out of the container(Trader Joe’s brand), so I maybe could have skipped some of the pre-blending. I also like my humus extra lemony, so I used more lemon juice at the end instead of water. Other than those two minor adjustments, I followed your instructions to the letter, and I’m sooooooo pleased!! This is delicious and velvety smooth. And on the first try, too! ^_^ Thanks so much! Great tutorial.

    Reply
  • Debbie July 15, 2014, 9:40 pm

    I tried this recipe last week and LOVED IT! I have been on a low glycemic food plan since the first of the year, and hummus is an approved snack. It certainly helped me stay on track. Notes: I used almond butter instead of tahini (that’s what was in the cabinet), which added an undertone of nutty flavor I liked but I found I needed to add more water to bring the desired creaminess. My husband did not care for the high acidity, but I liked the element of tartness the lemon juice brought. Thanks for helping me find a way to make one great hummus!

    Reply
  • Nicole Smith July 15, 2014, 3:55 pm

    OMGoodness! This is the ONLY way to make hummus. I have struggled for ages trying to get that smooth consistency like store bought and was never able to. Two things TAKE THE SKINS OFF the garbanzo beans (well worth the effort and I found t relaxing) and then put ingredients in the food processor just as described. Then leave it on for way longer than you think just adding the liquid from the canned beans until you get the consistency you want. I added some olive oil and next time I will add a little less lemon juice. I thought I had a jar of roasted red pepper, but I didn’t. I’m tempted to get a jar and throw it all back in the food processor.

    This is the best EVER!

    Reply
  • Lisa July 14, 2014, 7:33 pm

    This was great hummus! I’ve tried other recipes and had to adjust the proportions multiple times to get it right. This worked the first time. I love this version. I didn’t have any cumin but added some other spices. I also love to add pine nuts. Thank you for your easy to follow instructions.

    Reply
  • Elizabeth July 14, 2014, 2:30 pm

    Just curious, the yield says 4. I assume that is servings? But do you know how much this makes in weight?

    Reply
    • Joanne August 7, 2014, 1:06 pm

      Not sure about weight, but you should get around 1 1/2 cups of hummus from the recipe.

      Reply
  • Lisa July 14, 2014, 1:52 pm

    This was my first time making hummus. The recipe was easy to follow. It’s ok but, I think, it has too much lemon juice in it. I would also be mindful of the salt. I suggest opting for the lesser amount because mine turned out a bit salty tasting. It’s a decent recipe but I will tweak it just a bit next time as I mentioned….less lemon….less salt.

    Reply
  • Tammi July 13, 2014, 8:07 pm

    This is a fabulous recipe. My 15 year old daughter, who is interested in studying culinary arts, made this for me following the directions as instructed. I will never buy store bought hummus again!

    Reply
  • Candace July 11, 2014, 10:55 am

    I haven’t made hummus before but definitely going to attempt it now. Has anyone done this, yet, using soy beans? I’ve eaten it out at a restaurant before and it was amazing.

    Reply
  • Jessie July 10, 2014, 6:48 pm

    Trying this tonight! Can’t wait! My addiction to hummus is starting to put a hole in my grocery budget! Any suggestions on different flavors? I’m a huge fan of coconut curried hummus, and olive hummus… not quite sure how to add in the seasonings while keeping the consistency? Would some pointers if you have some!

    Reply
    • Joanne August 7, 2014, 1:16 pm

      Hi Jessie, take a read through the other comments. There are lots of suggestions from other hummus lovers there.

      Reply

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