Easy Baked Salmon Recipe

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.

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.

With just a few simple tricks, you really can make smooth homemade hummus from scratch and yes, we really do think it’s better than store-bought // #hummus #hummusrecipe #recipes #mealplanning

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. We love serving this with flatbread — here’s our easy flatbread recipe from scratch.

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

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1437 comments… Leave a Comment
  • Q May 17, 2018, 1:09 am

    Perfect, easy recipe. I added an extra garlic clove for that extra bit of bite. Left the skins on & texture was still creamy. Thank you!

    Reply
  • Geraldine May 16, 2018, 7:53 pm

    Be careful with the cumin! Add it a tiny bit at a time I used 1/4 teaspoon instead of half and had to add more chickpeas to balance out the flavour. Having said that it turned out really good and I added some mild chili powder to half of the batch 👍

    Reply
  • Leftcoast Gary May 12, 2018, 7:50 pm

    I used “chana dal”. Which is the Indian name for split chickpeas. They are pre-made without hulls. Very smooth and tasty with or without tahini.

    Reply
  • Seth May 9, 2018, 2:57 pm

    Love this!! I realized I forgot to add water, it still delicious! Instead of tahini I used peanut butter. Love this with carrots

    Reply
  • Rita April 30, 2018, 5:28 pm

    Substitute canned juice in place of water. I love hummus on rye or pumpernickel! Delicious!

    Reply
  • Millie April 29, 2018, 4:15 pm

    Made this recipe, including the homemade tahini! The texture is great, but I would add a little less cumin, it’s definitely the most prominent flavor in here and it’s a little too much for me. Also, my food processer was too large at the beginning and I had to start off with my nutribullet, and then transfer to the large food processor later. Overall I’m happy with how it turned out!

    Reply
  • Pete April 28, 2018, 10:10 am

    I have tried both methods, canned and dried soak/boil. Both worked great. I prefer using dried and soaked method. The instructions are amazing. Very thurough and results are perfect. Definitely will continue to use this recipe, and often. I go through a lot of humus. I’m thankful to have found such a wonderful post. Thank you.

    Reply
  • hallow April 26, 2018, 11:05 am

    WOW let me just say this hummus is EXQUISITE! It created a smooth jazz party on my tongue with the beautiful texture and incredible flavours. I eat this hummus by itself for breakfast, lunch and dinner. If I was stuck on a desert island and I had to choose to get rescued or to eat this hummus I would choose this hummus anyday.

    Reply
  • treeeeeeeeeesa April 26, 2018, 11:04 am

    This hummus rocks I’m pumped! if you are a human being you must whip this hummus up!!!!!!!!! If i am having a bad day, all I have to do if grab my food processor and the ingredients, toss it all together and all of a sudden it becomes the best day of my life. Let me just say that i will continue to make this hummus and goodness gracious i will never stop.

    Reply
  • Kim April 22, 2018, 12:34 pm

    I made this recipe exactly as instructed, including the home made tahini. I found the tahini quantity to be twice as much as needed for this size a recipe. It’s delicious though. Do indeed be careful NOT to over cook the sesame seeds!

    Reply
    • Kim May 31, 2018, 9:50 am

      OMG I also love this recipe! My name is also Kim too! What a small world XD

      Reply

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