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

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


    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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1493 comments… Leave a Comment
  • Angela August 12, 2018, 5:43 pm

    this is so delicious and yields a lot of hummus. its much better than buying it at the store. and it was pretty easy to make. love it

  • Sheri August 12, 2018, 10:31 am

    Absolutely delicious! I don’t tend to leave reviews but this recipe deserves 5 stars! I add 1 extra clove of garlic and a bit of extra lemon, but I love garlic. Make your first batch and then decide how much to add. It has become a weekly staple and soooo much better than storebought.

  • Amelia August 10, 2018, 10:24 pm

    Super easy and student friendly! I made this to have with pita and some falafels – it was great!

  • Linda Bates August 8, 2018, 11:23 am

    Just made your easy hummus recipe and it is wonderful! I added a few red pepper flakes and a bit more garlic for our taste, and it is the best I have ever tried. I used the canned chickpeas…am going to try the dried ones next time to see if there is and even better flavor. Thanks for sharing! Linda and John

  • Darlene August 1, 2018, 1:36 pm

    I cooked chick peas in my slow cooker and then made hummus, but I could not get it smooth. The chick peas were dry and grainy. Was that because I didn’t cook them long enough or the beans were too old or??? I did cook them on low for at least 10 – 12 hours. Was disappointed because I have done this before and had great success, but not so much this time. Any help is appreciated. Thanks.

  • Jennifer July 31, 2018, 11:02 am

    I have made 100 hummus recipes and this was the absolute, hands-down, best one ever. I used a bit of the liquid from the chick pea can at the end to thin SLIGHTLY and, wow, fantastic. I will never use another hummus recipe.

  • Harshi July 31, 2018, 1:11 am

    Excellent! Made it as the recipe directed and also threw in a bit of cayenne pepper.

  • Jenny July 29, 2018, 6:11 pm

    This is absolutely the best, no-fail hummus recipe I’ve ever made. Once I tried it I never looked for another and haven’t bought any pre-made hummus in more than 3 years!! Fabulous!

  • Christine July 24, 2018, 1:36 pm

    I’ve been using this recipe for a year now. I just came back to check the quantity of cumin, and couldn’t help but to leave my comment. This recipe works perfectly every time! Sometimes I add a little more garlic, but that’s just a personal preference.
    This time I made it with organic chickpeas and unhulled tahini, (as I was making it for a friend who only eats organic). It wasn’t quite as nice, as the unhulled tahini is much more bitter and the organic chickpeas are harder, but it still turned out great. I just added more water than usual to get it as creamy as the original recipe. I usually add another tablespoon or two to the original recipe anyway, as my kids love it a creamier consistency. Besides adding a little more water to our liking, this recipe is top notch! I just love it!!!! I’ve passed it onto others too when they’ve asked. Thank you for a yummy recipe that I’ll continue making foreverrr! Yum!!!

    • Joanne July 26, 2018, 5:36 pm

      Thanks for letting us know, Christine!

      • Christine Leigh July 28, 2018, 3:04 am

        No worries 😀 I’m actually making another batch right now! Well 4 batches, lol. A double batch for us, and a double batch for a friend. (The organic friend, lol). She loved the first batch and wants more!!!!

  • Darren July 23, 2018, 10:36 am

    I’ve used this recipe for houmous a couple of times and it’s gone down well.
    Can it be frozen? As it doesn’t sit in the fridge long enough before it disappears and I would like to make some larger quantitys

    • Joanne July 26, 2018, 5:43 pm

      Hi Darren, You can freeze the hummus. We recommend that you add a thin layer of olive oil to the top of the hummus before freezing. This keeps any unwanted flavors out. You can freeze for 3 to 4 months.


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