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
  • Bryan Krynauw May 29, 2017, 1:32 pm

    will be trying the Hummus recipe

  • Sharon Reuler May 28, 2017, 2:47 pm

    The instructions and visuals were PERFECT for this first-timer. First use of food processor and first time making hummus. The only modification I made – based on comments – was to increase garlic (which I love). The product is delicious, YUMMY, can’t-stop-eating good. Feel no need to try a different hummus recipe – can’t be any better than this. Different, but not better. Store-bought days are over. Thank you for providing a steller recipe for this kitchen novice. You hit it out of the ballpark!

  • Bethany May 28, 2017, 5:01 am

    This recipe calls for too much lemon juice in my opinion. I put slightly less than 1/4 cup and it turned out very lemony. I would suggest just taking half a lemon and squeezing it. If you measure out how much it says to put in its pretty overpowering. If you have bottled lemon juice I would suggest using half to less than half of what it calls for

  • Phyllis May 27, 2017, 8:39 pm

    I’ve made this hummus and the tahini a few times now, and my family loves it, even my 1-year-old grandson! The hummus is delicious! The amount of lemon juice adds a nice tang. I will be making this hummus and the tahini from here on. No more store-bought tahini! Yay! Thank you for sharing.

  • Lawrence Merritt May 27, 2017, 1:57 pm

    Just made hummus for the first time after a bit of a gap (I’d grown a bit tired of hummus and needed a rest).This is my go to recipe for hummus and it always turns out excellent. I do use a tad more garlic and cumin and add a shot of Sriracha to add a bit more zip, but the recipe is delicious as written. One observation: Store bought hummus to my mind is always inferior, and having read many labels for ingredients I have a good idea why. Often you will see no mention of lemon juice, but vinegar or citric acid instead. Cost? Shelf life? Blech !!! Regarding the lemon juice. I find Sicilia “not from concentrate” lemon juice perfectly acceptable and always have it on hand. And I’ve got pretty finicky taste buds. Way, way better than “ReaLemon” or any generic or store brand lemon juice from concentrate all of which always taste off to me.

  • Jan May 23, 2017, 7:03 pm

    This recipe is the best! I change it up a bit sometimes and add an avocado! Thanks for sharing your recipes.

  • Dana May 22, 2017, 12:18 pm

    This is truly the best hummus ever!! It’s super easy and delicious. I doubled the recipe and put it on a platter with fresh cut up vegetables and pita chips for my daughter and her college friends to snack on while study together. They couldn’t stop raving about the hummus! Can’t wait to try your tahini recipe.

  • Wendy Giaimo May 21, 2017, 10:52 pm

    Fantastic recipe. The first time I made it, I used peanut butter instead of tahini. Yum! Then I used bought tahini. Yum again! Then I tried your home made tahini recipe. So easy! Yum again! Today I couldn’t be bothered going out to pick a lemon so I used a lime I had handy and it’s still just as good. Thank you ☺👍

  • Sharon Melbourne May 20, 2017, 11:12 pm

    Thank you SOOO much for an incredibly easy recipe that lived up to it’s promise in every way. This is simply THE BEST hummus you will ever eat!! I recommend everyone to give it a go.

  • Lauren And May 19, 2017, 8:23 pm

    Use this exact recipe! Best I’ve ever made! I will never get store bought premodern hummus again!

  • laurie May 18, 2017, 8:12 pm

    I just whipped this up and it turned out pretty fantastic! I love the tart lemony taste. A question on the amounts though… when I combined 1/4 C of lemon juice and the 1/4 C of Tahini and ran it in the food processor, it just ended up soupy and liquidy. By the time I was done adding in the can of chickpeas at the end, it was a fine consistency, but I’m wondering if I missed a step somewhere. I’m using Yehuda Tehina if that matters. Thanks.

  • Mary May 18, 2017, 11:05 am

    Definitely the best hummus I’ve ever made. So glad I discovered you guys
    X Mary from Dublin

  • Marcia May 17, 2017, 5:35 pm

    Just made a batch and it’s delicious. First recipe that makes hummus to my liking. Looking forward to no more store bought hummus. Thanks for sharing the recipe.

  • Michele May 17, 2017, 5:34 pm

    Very delicious. I peeled the skins off of canned chickpeas. I love the LEMON flavor. Can’t wait to try to make my own tahini! thanks for the tips & recipes.

  • Megan May 9, 2017, 12:31 am

    I’ve given up on store-bought hummus since I discovered a little Greek restaurant down the street that has the most amazing hummus…but it’s too expensive to go there every time I want hummus. I thought I’d give this recipe a try, expecting it to be somewhere between store-bought and the heavenly concoction I’ve come to love from my restaurant. I am THRILLED to find that this is every bit as delicious! I barely had enough left over from the first batch to store overnight, let alone a whole week. I followed the directions exactly, even made my own tahini following your directions, and it came out perfectly! Thank you so much! I may add more garlic, just because I am a garlic fanatic, but the hummus was fantastic just the way the recipe was written. Yummy! Gotta go make more!


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