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

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


    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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1233 comments… Leave a Comment
  • LILI August 3, 2014, 9:07 am

    I have just made this recipe. YUMMY YUMMY.

  • Erin August 2, 2014, 1:08 pm

    Absolutely amazing! I added some lemon zest to it, and it was incredible

  • Jessie August 1, 2014, 8:37 pm

    Mine turned out really sour. All I could taste was lemon.

    • Joanne August 7, 2014, 12:33 pm

      Bummer. Next time, give your lemon a quick taste to see if it’s extra sour (some lemons are). Or, cut back the lemon by half.

  • bgibson135 July 30, 2014, 10:59 am

    I like using roasted garlic, which I think has less of a bite than fresh. I’ve added turmeric or carrots for an orange tint, or fresh basil or Italian parsley, for a green tint. I haven’t tried roasted beets yet for purple. Hummus is my “grazing meal.” I have colorful sweet bell peppers, onion, carrots, celery, assorted olives, smoked oysters, and maybe even some cheeses. I use shredded wheat cereal (non-frosted) for dipping also.

  • Tara July 26, 2014, 6:41 pm

    After making gritty hummus that was just as costly as buying it from a middle eastern restaurant, I decided to try this recipe, as our family goes through hummus like it was water. Using organic ingredients just as written, I can say this is my new favorite hummus. And I made it myself! And I can feel good about each and every ingredient.

  • Miranda July 26, 2014, 2:51 pm

    Thank you! We just enjoyed it for lunch! I made it in my NutraBullet all at once and came out perfect!

  • Frankie July 26, 2014, 2:33 pm

    Great recipe and video – made it a bunch of times – will never buy that packaged junk again.
    Added about 1/3 cup roasted red peppers from Italian grocer and left out water.

  • Johannah July 26, 2014, 11:38 am

    I found this recipe last year when I decided to make homemade hummus for the first time. I think it’s better than store-bought, and my husband takes it for lunch every week with veggies. I’ve taken it to a few parties later and it is a HUGE hit. Thanks!!

  • samar July 26, 2014, 10:54 am

    thanks for sharing ..I am INDIAN AND LIKE MIDDEAST FOOD….reciepe was amazing…i tried it earlier but it wasnt much good …but this time it was bull’s eye — prefer not to mention I AM MALE…will try to make babaganaush next time 🙂 🙂

  • Rachel July 25, 2014, 11:18 pm

    Loved this!! Easy to make and delicious. Even my toddlers loved it! Thank you for sharing.

  • Margaret July 25, 2014, 6:23 pm


  • Yaron July 24, 2014, 11:11 pm

    Thanks for the recipe, great suggestion with the tahini, I was pre making the tahini and adding it to the hummus mixture but this is a much better way. I would like to add that if you are going to use dry beans a half teaspoon of sodium bicarbonate is generally recommended. I think this helps with the layer of scum that forms during boiling and supposedly reduces flatulence. I actually like to add some sodium bicarb into my hummus either way, it gives it a nice tang. I use the blendtek food blender to make mine rather than a food processor because it makes the hummus super smooth, however, some people like it with a bit of graininess. I also use 3-4 ice cubes instead of water and occasionally I add a spoon of arabic yoghurt which also adds another dimension.

  • Lou July 22, 2014, 11:00 am

    I can hear many many shops crying as they have just lost their most regular houmous shopper! Never will I buy it again, this is SO easy and SOO delicious! Have just texted hubby about it as we are such fans, not sure they’ll be any left when he comes home, I could easily just eat the whole pot right now!!!! Thank you so much for this recipe and very clear instructions. x

  • Teresa July 21, 2014, 1:46 pm

    Just finished making this. Excellent! Have tried other recipes and they just were too time consuming (taking the skins off) or just to garlicky and we love garlic. This was not only easy but I kept tasting through the process and couldn’t stop patting myself on the back for trying something new and not giving in to purchasing store bought. THANK YOU.

  • Dana July 20, 2014, 2:23 pm

    Yours is my go-to recipe for authentic tasting hummus. No other recipe (from super-complex to super simple) comes as close as your recipe to what I ate in Israel in the 80s – this is fantastic. When I run out of garbanzos, I throw a can of great northern beans in the cuisenart and it’s delicious. Thanks again for sharing this.


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