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.


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.


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

  • PREP

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


    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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1132 comments… Leave a Comment
  • Zoe March 16, 2017, 9:25 pm

    Wow! Delicious and easy. Loved creaming the tahini first with lemon. I’ve made hummus for years, but this is the best yet! Thanks for sharing!!!

  • Eva March 14, 2017, 8:38 am

    5 star recipe. Followed your recipe, did not add anything or leave out anything, even made the tahini from your tahini recipe too. The result was very tasty – the bowl was empty in no time. Thanks for sharing 🙂

  • Annette March 13, 2017, 11:07 pm

    I used the brine from the can of chickpeas instead of water for a creamier result

  • Claire March 13, 2017, 1:28 pm

    Wow… I am shocked at the fact so many people enjoy this recipe. There was way, way too much tahini. Look for a different recipe entirely rather than trying to edit quantities used in this one.

  • Katherine March 12, 2017, 8:06 pm

    I have made this fabulous recipe, 4 times every time my guest gives me compliments they all say is better than store-bough. Thank you, I didn’t change a thing!

  • Marie P. March 12, 2017, 1:02 pm

    The texture is perfect. I’ll cut back on the lemon juice next time. Otherwise it’s terrific.

    Can this be frozen? Does it retain it’s taste & texture upon thawing?

    • Joanne April 5, 2017, 12:38 pm

      Hi Marie, We have never frozen hummus ourselves, but it is definitely an option. Store it in an airtight container with a thin layer of olive oil on top to make a seal.

  • Masha March 11, 2017, 10:59 pm

    Best recipe ever. Finally, creamy hummus, not chalky!! Yech to Yeah. I add a lot more garlic (personal taste).

  • Yd March 11, 2017, 9:13 am

    Great hummus recipe 🙂 🙂 A very easy step by step processes to follow & great tips. Made it and turn out yummy n creamy .. thank you 😍😍😍

  • Amber March 10, 2017, 11:55 am

    Just made this and it’s way to sour from the lemon juice. I’m thinking it only needs a tablespoon or 2… Have to toss this batch.

  • Cora March 10, 2017, 10:11 am

    Hey Adam and Joanne! Do you have the nutritional info for this recipe?

    • Joanne April 5, 2017, 12:38 pm

      Hi Cora, we don’t. We do not provide nutritional information for any of our recipes at the moment. It is something that we plan to add in the near future.

  • Chris March 10, 2017, 5:37 am

    Great recipe!! For my favorite hummus, I used freshly squeezed lemon juice, 2 garlic cloves, app 1 1/2 tsp of fresh cilantro, and app 2 tsp of finely diced shallot. It was fun to experiment and try different ingredients. Thanks!

  • Eva Jensen March 9, 2017, 2:52 pm

    5 star recipe, definitely. Very addictive. Made both the tahini and the hummus from your recipe. I followed the video instructions pretty closely. Did not add anything extra. Thanks for sharing 🙂

  • Jen March 9, 2017, 7:38 am

    Delicious! Thank you!!!

  • Madison Mullens March 7, 2017, 6:10 pm

    My fiancé and I LOVE this recipe!! I put roasted red peppers, cayenne, and crushed red pepper flakes in the processor and put it on top of the hummus, it adds a nice kick! This has definitely been printed and put into my cookbook (:

  • Lisa February 27, 2017, 7:32 am

    I have been searching for a great hummus recipe for ages. I absolutely loved yours. Made my own tahini using your recipe. Everyone loved it. It was creamy, not too garlicky. I am not an expert cook, but I like recipes that work. I am excited to try more recipes on your site thanks

  • Kerri February 26, 2017, 5:32 pm

    We didn’t have tahini.
    I thought Almond butter would make a good substitute.
    And my husband and I still liked it the same. I will repeat it again!

  • Denise February 24, 2017, 8:46 pm

    Thank for a great recipe. My son loves hummus, so homemade taste great and saved me money beside. I added extra garlic and salt. Good job!!

  • Pam Loberg February 23, 2017, 9:04 pm

    Loved this recipe. I have made it 9 times. My husband licks the almost empty container clean.

  • Rebecca February 19, 2017, 9:46 pm

    Delicious! We added some cayenne for subtle heat but otherwise this hummus is perfect!

  • Jeremy February 19, 2017, 1:37 am

    By far the best hummus I have ever made – thank you, its true that this is better than shop sold hummus.

    One change I had to make was with the tahini that I bought, it was really lumpy even after 5 min of blending & I was heading into trouble, so mixed it with soya milk which was a life saver.

  • Angella February 16, 2017, 9:07 am


  • Angi February 13, 2017, 7:00 pm

    Five stars!! I made this and even omitted the olive oil and boy oh boy!! I ate the whole batch myself!!! So delicious!

  • monic February 13, 2017, 1:54 pm

    i made it and it was delicious

  • Brittany February 13, 2017, 12:55 pm

    This is hands down the best hummus recipe ever! I’ve made hummus multiple times in the past, and it never quite turned out the way I wanted it. The “secret” of blending the tahini and lemon juice made all the difference. Seriously, this hummus IS better than store bought! So creamy and fluffy and delicious. Can’t wait to make it again.

  • Christina February 12, 2017, 1:23 pm

    WAY WAY too much tahini. 1/4 the amount would be appropriate. I added 2 more cans of chickpeas and some chipotle peppers to cover the overwhelming tahini flavor.

    • Lucinda March 1, 2017, 2:51 am

      I agree! Sadly I don’t have another tin of chickpeas 🙁 Stored in fridge until I can figure something out…

  • Lauren February 12, 2017, 12:38 pm

    Delicious! Made a double batch and skinned the chickpeas. Totally worth the effort.

  • Holly O. February 11, 2017, 3:38 pm

    The hummus is so flavorful with just the right ratio of ingredients. I also added 1/2 teaspoon of smoked paprika for added heat.

  • Celeste February 10, 2017, 7:32 pm

    I followed the recipe exactly, but my tahini was a bit like dried up peanut butter when most of the oil is gone. My hummus although I ended up blending it about 5 times longer and adding more water still felt too grainy for my taste. Does yours come out as smooth as Cedars or Sakura store bought hummus? The texture is off. Do you think it s due to my not so oily tahini paste? Should I try again?

    Thank you,

    • Joanne February 22, 2017, 1:56 pm

      Hi Celeste — This has happened to us (with a store-bought brand of tahini). The hummus will still turn out fine, but I would imagine the tahini was the cause of the graininess you mentioned. Next time, you can try skinning the chickpeas — this also helps make the most smooth hummus.

  • Kristina February 10, 2017, 6:28 pm

    Thank you! I’ve never been happy with my homemade hummus but this is fantastic and will now be my go-to hummus recipe.

  • Mb tupper February 10, 2017, 6:14 pm

    This recipe is sooo easy. Works well with lime juice as alternative to lemon juice. Also, we like a bit more garlic, at least two cloves. Thanks!

    • Shannon March 8, 2017, 12:47 pm

      I also added 2 cloves, and switched out the cumin for Baba Ghanoush seasoning. So good!


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