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

Get Free Recipes by Email

Get insanely delicious FREE recipes and cooking videos in your inbox. Enter your email address below:

1186 comments… Leave a Comment
  • Susan June 30, 2017, 10:09 am

    Delicious. One of our supermarkets does several flavoured versions eg roast pepper. Any suggestions as to making similar,quantities of additional ingredients etc? Thank you.

    Reply
  • Tony June 27, 2017, 12:50 pm

    Outstanding! Thanks for sharing.

    Reply
  • James June 13, 2017, 5:44 am

    Brilliant…quick…wonderfully tasty

    Reply
  • Tricia June 12, 2017, 10:20 pm

    I really loved how creamy this hummus turned out to be. I skinned my beans for extra creaminess. I do have one critique though and that would just be less lemon juice. I like my hummus on the tart side, myself, but this was a little bit too much. Thankfully I was able to tone it down with a little salt.

    Reply
  • Pam Gouin June 12, 2017, 5:13 pm

    This was perfect.I made it just like you said and I love it. Thank you many times over.

    Reply
  • Rebecca B June 12, 2017, 5:09 pm

    They left out a sesame seed oil ingredient, which threw the whole whole recipe off. I had to improvise with the other spices & a tsp. More lemon juice after adding a teaspoon of sesame oil. Really not great to go through all trouble.

    Reply
    • Maria June 15, 2017, 9:30 pm

      1st time making it 😋 Absolutely delish!!! The Tahini is made of sesame seeds.

      Reply
    • Tasha Williams June 18, 2017, 4:42 pm

      Tahini is sesame seed paste..

      Reply
  • Lisa June 11, 2017, 8:09 am

    Hey! I’m from Europe and have been wondering, how many grams of chickpeas you are using? (I’m not sure, if a 15oz can includes 15oz of drained chickpeas)

    Reply
    • Joanne June 12, 2017, 12:56 pm

      Hi Lisa, we give grams in the recipe above. You will need 250 grams of cooked chickpeas (without the liquid).

      Reply
  • Fanta June 9, 2017, 9:13 pm

    I doubled all the portions and it turned out perfect. I used natural beans with the skin and it is smooth. Before my hummus used to be kind of grainy, not anymore! Thank you for this!

    Reply
  • Miranda Willet June 8, 2017, 6:47 am

    Fantastic recipe! Have you tried freezing it, if so did it turn out ok?

    Reply
  • xcntryskiing June 5, 2017, 10:34 am

    Can this be made then frozen in smaller serving sizes? I am planning a road trip and looking high and low for ideas to stay on our new eating plan… I have GOT TO get my autoimmune diseases under control! Thank you!

    Reply
    • Joanne June 12, 2017, 12:58 pm

      You can freeze hummus. Add it to a freezer-safe container and cover with a little extra olive oil. Freeze up to 3 or 4 months.

      Reply
  • Mariana June 4, 2017, 8:35 pm

    Promised to bring veggies to a barbecue but didn’t have any ranch to bring for dipping…whelp, hummus to the rescue. I fortunately already had everything on hand so whipping the recipe up was a breeze. Excellent, excellent recipe!

    Reply
  • Nicky June 3, 2017, 12:07 pm

    I have just made this hummus and was happily surprised of the high quality of this dip. My husband was very pleased and commented it was the best hummus he has ever tried. I didn’t add any water as we like the thickness and the lemon was not over powering at all. Yum!!! Can’t wait to pass this receipe onto to family and friends. Thanks 🙂

    Reply
  • Leigh Anna June 3, 2017, 12:03 pm

    I had made hummus before, a lot in fact. I’m vegan, and hummus is one of my regular snack and party staples. I previously experimented with various quantities of ingredients and flavors etc, and it was usually edible, but never better than the store bought so I stopped bothering after a while and went back to Sabra. It had been a long time since I’d made it when I came across this recipe. The simplicity of it and the techniques you describe intrigued me, and I had the ingredients on hand, so I gave it a shot. I was so impressed on so many levels. I absolutely adore it. It went so fast when I put it out for my family that I had to make a double batch the second time. I just added a little extra garlic but it’s out.of.this.world. Besides the order of processing the ingredients, I’m also learning just how important it is to use fresh, raw ingredients, rather than the easy cheats like jar garlic and bottled lemon juice. There’s just no comparison. I do a lot of online recipe hunting and experimenting but I’m not often so compelled to go back to the site to comment. I had to say thanks, not just for the recipe, but for the re-education!

    Reply
  • Simon Aitchison June 2, 2017, 12:20 pm

    Great tasting hummus. My daughter and I made some during the half term break. I shelled the chickpeas only find out after finishing the hummus, my daughter “likes the bits in”. We’ll certainly be making our own hummus from now on!!

    Reply
  • Melissa Lopez May 29, 2017, 8:10 pm

    This is the best hummus I have ever had , hands down. I made it for my mom and I. We are totally hooked. Thank you for this amazingly delicious recipe.

    Reply

Leave a Comment or Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.

Did you make it? How was it?:

 

Previous Post: Next Post: