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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1145 comments… Leave a Comment
  • Mark Y May 8, 2017, 4:23 pm

    What’s the difference between chickpeas and garbanzo beans ? Are they the same or are they different.

    Reply
    • Adam May 10, 2017, 2:06 pm

      They are the same bean.

      Reply
  • John stokesberry May 7, 2017, 7:02 pm

    Great site, use the tahini and hummus receipe all the time thank you, john

    Reply
  • David May 2, 2017, 8:08 pm

    Ok, so, I made this, and my high-standards wife said it was a 10 out of 10. So good! The order thing was a huge help. Thanks so much!

    Reply
  • Kidrios April 30, 2017, 7:58 pm

    I saw this recipe and wanted to make it right away. I didn’t have tahini so I used peanut butter. Came out perfectly creamy with a hint of peanut butter. Delicious! Thank you for the substitution ideas!!!

    Reply
  • Kristin April 26, 2017, 7:00 pm

    Delicious. I love the tips – they really do help so much!

    Reply
  • Ginne April 21, 2017, 3:25 pm

    End result: delicious! Will make this again. Thanks for sharing your recipe.

    Reply
  • Ashley April 21, 2017, 6:25 am

    I made this recipe last night and it was fast, easy, and super delicious. I added a little cayenne pepper for a slight kick. I will totally be making this again.

    Reply
  • Theresa April 20, 2017, 9:54 am

    We love hummus, but making your own becomes expensive when buying tahini. I’m excited to try the recipe….it’s so good to be able to make some of your favorite foods at home and knowing what goes into it (no artificial preservatives, etc.)

    Reply
  • Shruti April 15, 2017, 3:04 pm

    The hummus came superb made gr8 fala fals …super easy tahini n hummus

    Reply
  • Cindy April 15, 2017, 1:08 pm

    As the others have said, this recipe is very easy to make and really “better than store bought” version – plus cheaper. Thank you for offering us your recipe.

    Reply
  • Nik Dolman April 12, 2017, 4:14 am

    This is a great recipe. I usually put all the ingredients in together and then blitz, the difference that this method makes is huge and results in a lovely, light and creamy hummus. Delicious!

    Reply
  • Sybil April 11, 2017, 12:07 am

    Great recipe – worked like a charm and tastes great. Thanks for sharing.

    Reply
  • Ajj April 5, 2017, 12:18 pm

    Good

    Reply
  • Anna April 5, 2017, 8:51 am

    Thank you for this great recipe.
    I have to add 2-5 times more water and oil every time, but the consistency (and taste!) is still very good.

    Reply
  • Becky Moritz April 4, 2017, 5:06 pm

    LOVE this easy recipe!

    Reply
  • Richard Miller April 1, 2017, 9:54 pm

    A cook told me the secret to making great hummus is to add 1/4 tsp of lime juice to the lemon juice first and mix together before adding the juice to the rest of the ingredients.

    Reply
  • Daena March 31, 2017, 6:52 pm

    Best darn hummus recipe ever! I used the tahini recipe to add to the hummus and it’ better than any store bought hummus! I ran some roasted red peppers in my little processor and added it to the top of the hummus. Just wonderful! Oh, I didn’t shell the chickpeas either and it’s fine.

    Reply
  • jacquelin gonzalez March 28, 2017, 6:04 pm

    amazing i just made it and it is delicious thank you

    Reply
  • Jason March 27, 2017, 9:54 pm

    I made it, and I finished it in one sitting, amazing!!!

    Reply
  • Louella March 27, 2017, 6:10 am

    Ive tried this recipe. Its simply Delicious!And easy to prepare. Thanks!

    Reply
  • Valerie March 26, 2017, 4:25 pm

    I give this 5 stars. Amazing flavor and soooo easy to make. So easy I made it 2 days in a row. Thanks for the recipe.

    Reply
  • Chad March 26, 2017, 2:53 pm

    Great recipe. My wife was scooping the leftover bits from the food processor and licking them from a spatula. I followed the recipe as is for the most part. I added a bit more garlic and used reserved chick pea water (from the can) and added 3 tablespoons of it to the hummus at the end. Oh, I also peeled/skinned the chick peas. It came out smooth and creamy.

    Reply
  • Michele G. March 26, 2017, 11:41 am

    This was my first time at making hummus, and this recipe was delish!! I also loved the video you both made. The directions were easy to follow so I knew what to expect when making it. I used a small sized processor and had no trouble with mixing it. Thanks again for the wonderful recipe.

    Reply
  • Sheryl Carrubba March 26, 2017, 1:41 am

    5 Stars!! This is the best! I had pretty much given up on humus other than at the middle eastern restaurants in our city. Store bought just couldn’t excite me. But this recipe solves the problem of having good humus at home. Thanks!

    Reply
  • Belinda March 22, 2017, 7:42 pm

    I’ve found that the quality of the ingredients you use can make a huge difference in the end product. I just made this hummus recipe and it is indeed “better than store bought”! Loved it!

    Reply
  • Keerthi March 21, 2017, 11:28 pm

    It’s very yummy. I literally licked it until the last drop. Thanks for the wonderful recipe!

    Reply
  • peter March 19, 2017, 7:13 pm

    I would like to point out that this recipe goes to great lengths trying to get the creamy texture.

    You will find that if you pour a can of chick peas into a pot and boil it up and then blend it while still fairly hot it will come out absolutely creamy- even with a mediocre wand/stick type blender.

    Reply
  • Angela March 19, 2017, 12:39 pm

    How long can this hummus be stored in the fridge?

    Reply
    • Joanne April 5, 2017, 12:36 pm

      The hummus will last up to a week (and possibly a little longer).

      Reply
  • Andi March 19, 2017, 7:38 am

    Excellent. I will never buy humus again. I think the proportions were perfect. Thank you.

    Reply
  • Sam March 18, 2017, 8:39 pm

    I’m from Nazareth 🏺
    It’s one of our traditional meze we never use cumin for our hummus. My mother makes it the original ancient way no cumin.
    Tahini,garlic,lemon & lots of olive oil garnish with paprika optional enjoy😋

    Reply
    • Muv April 18, 2017, 10:53 am

      I couldn’t find my cumin and was so disappointed until I read this post….I’m ready to serve it up now….thx for your comment.

      Reply

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