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.

Subscribe to dinnerWe all struggle with what to cook for dinner and yes, I am definitely including Adam and I in that! So you never run out of inspiration, we want to send you a completely free weekly email with easy, delicious and fresh recipes perfect for dinner! Click here to sign up for free 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: 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

Food Travel: Our Lives Outside the Kitchen

5 Days on the Mendocino Coast

A recap of our trip to Mendocino County, California. An absolute must visit for slowing down and taking in gorgeous pacific bluff views. Read More…

Get Free Recipes by Email

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

1210 comments… Leave a Comment
  • Shruti August 5, 2017, 10:51 am

    Loved the recipe …so easy n quick ..

    Reply
  • Karol August 2, 2017, 5:59 am

    Far too much lemon juice. I used just half of what’s in the recipe (one lemon giving 50 g of juice for 480 g of chickpeas) and it is still too much. Lemon completely dominated this batch of hummus.

    Reply
  • Bernardine Ligthart July 31, 2017, 11:23 am

    Thank you so much for putting in ‘grams’ and not only ‘cups’ for your fans oversees! Big kiss from Amsterdam, Holland

    Reply
  • Donna July 28, 2017, 7:10 am

    Hi. I made the humus for zthe first time after buying dried chick peas and cooking them first. It was absolutely lovely, even my fussy daughter loved it. As I had cooked all the chick peas I followed your instructions and frozen 3 more bags of them. Now I want to make some more humus do I have to defrost them first?
    Thanks again

    Reply
    • Joanne July 28, 2017, 2:32 pm

      Yes, defrosting is best so that the chickpeas break down. You could dump them into some simmering water first to speed up the process.

      Reply
      • Donna July 31, 2017, 5:13 am

        Thank you Joanne. Made it again, delish as always 😋

        Reply
  • ADITYA July 27, 2017, 9:04 am

    BRILLIANT

    Reply
  • Desert Panz July 23, 2017, 8:17 pm

    Very good. Followed the recipe but for: (1) Soaked organic garbanzo beans overnight then cooked on high for 4.5 hours in my smaller slow-cooker. Your cook time on high with your slow cooker might differ. (2) 1.5 mounded tsp of smoked paprika to the mix that goes in the food processor. (3) 1 mounded tsp of organic cayenne. (4) 1 mounded tsp of organic onion powder. (5) Can never cook with too much garlic so I minced two medium cloves. Next time, SW style with frozen but thawed Hatch Green Chilies and Hatch Jalapenos. Thank you for the recipe.

    Reply
  • Lennie July 23, 2017, 8:08 pm

    I’ve been making hummus using David Lebovitz’ My Paris Kitchen recipe. This recipe is more delicious!

    Reply
  • Amy July 23, 2017, 4:40 pm

    This is the first hummus recipe that I’ve made that is really like a store bought recipe. So very good!

    Reply
  • Paulina July 21, 2017, 10:48 pm

    Delish! Restaurant quality!

    Reply
  • susan July 21, 2017, 10:07 pm

    If I use my Vitamix, what will be the blending timing for each step?

    Reply
  • Alison July 21, 2017, 4:03 am

    I just made this, and am very pleased with the result! I don’t know if anyone has suggested this already, but have you considered re-making the video, and reserving the liquid (also called aquafaba) for other uses?

    Reply
    • Joanne July 27, 2017, 2:33 pm

      Hi Alison, We don’t plan to re-make the video although you are correct. Aquafaba is getting a lot of attention right now.

      Reply
  • Lisa Fish July 20, 2017, 1:50 pm

    Love this recipe!! I doubled the ingredients and made a big batch. THANK YOU for the tip to blend the tahini and lemon juice before adding the other ingredients. Took me a while to find a recipe like yours – – couldn’t remember the trick to creamy hummus. Not many other recipes have this secret. And removing the majority of the chickpeas does help. About to make us another batch.

    Reply
  • Mira July 20, 2017, 12:35 pm

    Very yummy! Thanks for shering! I did not have at home any lemon, so I used 2T of organic apple cider vinegar …mmmmmmmmm!

    Reply
  • Rebecca July 15, 2017, 3:12 pm

    Thanks for the recipe and the tips! I made my first batch and shelled the chick peas. Next time I’ll try without. I added 1/2 as much lemon juice and liked it. Next time I’ll try adding something interesting. I agree with others that added cumin helps. Easy, yummy recipe.

    Reply
  • Candy July 15, 2017, 11:38 am

    I just made this and followed the recipe exactly even down to peeling the skins off of the garbanzo beans! I used store bought tahini but I did roast the garlic! It was out of this world! I love Sabra Hummus, but this recipe is by far my favorite now! Thanks!

    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: