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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1349 comments… Leave a Comment
  • Jamess February 25, 2014, 10:20 pm

    This recipe is terrible. WAY too much salt, and tahini. Not enough garlic. Cumin has no business being in hummus. Never again. Thumbs down.

    • Joanne February 26, 2014, 12:56 pm

      Hi there, Sorry you didn’t enjoy the recipe. You could certainly reduce salt, tahini and remove the cumin if you like. All the best!

  • Dana February 23, 2014, 5:43 pm

    Hi Joanne & Adam.

    I was looking for a hummus recipe for a cooking demo and found yours. I tried it and shared it with some friends and it was a big hit! Question: The cooking demo is Tuesday and I’ll be making your hummus for about 25 people. I was planning on the recipe x 4 in the food processor. Do you think it will work to quadruple the recipe? I wasn’t sure if I should just make 2 batches (and double the ingredients each time) or x 4 all at once. What do you suggest?

    My food processor is a Black & Decker Quick ‘N Easy with approx. 6 cup capacity to the top fill line.

    I’ll be serving with blanched green beans, carrots, celery, and whole wheat pita as some ideas for healthy snacks. Thanks!

    • Adam February 26, 2014, 1:12 pm

      Hi Dana — It really depends on how big the processor is. We wouldn’t go beyond 2 batches at a time in ours. Good luck!

  • Laurie February 23, 2014, 2:45 pm

    I made this for the 1st time and it came out delish! Thank you for sharing your recipe and I love the video. I followed your instructions and it was a hit with me. Great Recipe!

  • Julie February 22, 2014, 6:36 pm

    Hello, I followed the recipe with the exception of using 5 or 6 roasted garlic cloves and I did add a bit more water than the recipe called for to get the right consistency. This is, by far, the BEST humus I have ever made. It was so smooth and creamy. Why buy it if it’s this good made fresh at home? Thank you for sharing the recipe and more importantly the technique.

  • Amanda February 21, 2014, 6:36 pm

    Wow! I found this page while doing a search for how to make hummus. I am amazed at how good it turned out! Just like other commenters have said, I was licking the spatula like it was cookie dough! This could be dangerous stuff. I don’t think I’ll be able to go back to store bought. I followed the recipe exactly and thought it was perfect. I used a full teaspoon of salt. I noticed after the fact though that the tahini I purchased (Whole Foods 365 store brand) has salt listed in the ingredients. I don’t think most tahini has that. I actually don’t find this too salty, but I might try adding the 1/2 teaspoon the next time I make it since I’m starting with something pre-salted. 🙂 Honestly this recipe is so good it makes me want to start shopping around for a larger food processor because I think I’ll be using it a lot more often now. I just have a tiny one and it still made it very creamy but I wish I had more room so I could make a double batch! Any tips on where to find cheaper tahini? I couldn’t find it at many grocery stores and Whole Foods was around $6 for what looks like it will be about 4 batches. Between the tahini, the beans, a lemon, etc. I’m thinking this is actually a little bit more expensive for me than using store bought. However, it is worth it. It’s delicious and also nice to know all of the ingredients that go into it!

    • Amanda again March 4, 2014, 5:44 pm

      Oh never mind! I just watched your video and saw that you used the same kind of tahini I did! The first time I made the recipe I followed the instructions but didn’t notice there was also a video to watch. Just came back to make it a 2nd time and saw the video. 🙂 Thanks again!

  • Colin February 18, 2014, 2:46 pm

    Thanks for this recipe – sounds real great!
    Wanted to know about throwing in some sesame seed?

    • Joanne February 20, 2014, 10:56 am

      Sure, you could definitely do that.

  • Kristen February 17, 2014, 12:13 pm

    I made this hummus last night and it is delicious. It tasted even better after the flavors had time to meld over night. The texture is great. It took longer than 10 minutes but I had to stir the tahini in the jar and squeeze the lemons. I am sure it will be quicker next time. I got a thumbs up from my husband and 11 year old. This will be my new go to recipe. Thank you so much.

  • George February 16, 2014, 8:05 pm

    Instead of water, why not reserve the liquid from the can of chickpeas and use two tablespoons of that?

    • Joanne February 20, 2014, 11:00 am

      You could, we just prefer water. The canned liquid can be a little salty.

  • Lorraine Rossi February 16, 2014, 12:26 pm

    I really enjoyed your video, but it’s led me to a question….Were the beans you used already skinned? If so, what brand and where to buy? All the ones I’ve bought have to have the skins removed and it is a tedious process, ’cause I don’t have a salad spinner. Any info will be greatly appreciated!

    • Joanne February 20, 2014, 11:01 am

      No, we used canned chickpeas that had the skins on.

  • Sharon D February 15, 2014, 11:14 pm

    I just made this now. Delicious! It worked perfectly. Thank you!


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