Easy Hummus Recipe (Better Than Store-Bought)

This is my favorite hummus recipe! With a few simple tricks, you really can make creamy smooth homemade hummus 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.

Watch How We Make The Best Hummus

How To Make Smooth Hummus from Scratch

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. Bonus it’s made with real and healthy ingredients, plus it is vegan!

This is my favorite hummus recipe! 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.

What is Hummus?

Just so we are all on the same page, let’s talk about what hummus is. If you aren’t familiar, hummus is a delicious spread or dip made from chickpeas, tahini, lemon, and spices. It’s commonly eaten in the Middle East and the Mediterranean. Here in the US, you can find store-bought versions at the grocery store, but we think you should skip those and make your own. Let me show you how!

Hummus Ingredients

Chickpeas (or garbanzo beans) are the base for hummus. The softened beans breakdown into a smooth paste. You can use canned or home-cooked chickpeas in our recipe. I use them interchangeably and give home-cooked chickpeas a slight edge when it comes to the flavor (here’s how I cook dried chickpeas).

Tahini is a paste made from ground sesame seeds and it makes the hummus taste incredible. You can buy tahini at the store or you can make it yourself. To make hummus that’s 100% from scratch, we use homemade tahini. It’s ridiculously easy to make yourself. Here’s our tahini recipe with a video showing how to make it. It lasts up to a month in your refrigerator and our recipe makes enough tahini for two batches of hummus.

Making hummus without tahini: In the hummus-loving world, there are two camps. Some love the zesty, tangy flavor of tahini, others could really go without it. We like it both ways, but for the best hummus rivaling our favorite brands in the store, we 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.

Fresh lemon juice is really important for excellent hummus. Bottled lemon juice does not taste nearly as good.

Fresh garlic adds a little spice and zest. I add one small clove and find it’s just right. You can also experiment with using roasted garlic for a roasted garlic hummus. You can see how we roast garlic here.

Ground cumin and salt help to make it taste amazing and the cumin adds a little more spice and richness.

Olive oil makes the texture of the hummus luxurious. We also add a little drizzle to the top of the swirly hummus when we serve it. I really like using fruity, light flavored olive oils when making hummus.

In addition to the ingredients above, you can add more flavor and ingredients to your hummus. I love adding roasted red peppers for a red pepper hummus, but olives, pine nuts, and extra spices are also great options.

So, What’s The Secret For Making The Best Hummus?

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.

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 in the next photo. It’s lighter in color and much thicker.

For the creamiest, smoothest hummus, we add tahini and lemon juice first to our food processor.
For the creamiest hummus, we add tahini and lemon juice first.
Here's what the lemon and tahini looks like after a minute of processing, the tahini and lemon juice turns into a thick, whipped paste. It's this whipped tahini paste that makes for the best hummus.
After a minute of processing, the tahini and lemon juice turns into a thick, whipped paste.

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.

Cold water is our last trick for fluffy, creamy, whipped hummus. After all the ingredients are added and we’ve processed into a smooth paste, I love to drizzle in some cold water with the processor still running. The water (and extra process time) turns the already pretty smooth mixture into a fluffy, luxurious dip!

Do You Need To Peel The Chickpeas For Smooth Hummus?

Another trick for the smoothest hummus is to remove the skins of each chickpea. We’ve done it. For one can of chickpeas, you’re looking at about ten minutes to remove all the skins. We really didn’t want to add the extra time to our hummus recipe below, 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.

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.

A photo showing the comparison of hummus made with peeled chickpeas and hummus made with skin-on chickpeas.
Left: Hummus made with peeled chickpeas | Right: Hummus made with skin-on chickpeas

Did you know it’s easy to cook dried chickpeas? You can use canned or home-cooked chickpeas for this hummus 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.

What our extra smooth hummus looks like after processing all the ingredients. (You only need 10 minutes to make homemade hummus.)
Here’s what our hummus looks like after adding the water. So smooth!

What Our Readers Are Saying

If you don’t believe that our recipe helps you achieve perfect hummus at home, take a look at what our readers are saying about the recipe! More reviews are in the comments section below.

“What a great recipe! My hummus turned out just perfect!” – Kelsey

“This is the best hummus recipe I have ever used.” – Denise

“This recipe is exactly what it promises to be, better than store-bought. I’d go so far as to say it’s the best hummus I’ve had and who would have thought it’d be so easy to make.” – Gabriella

“I have made hummus forever and never, ever had this wonderful, creamy and delicious result. Thanks so much!” -Cindy

The Best Easy Smooth Hummus Recipe

More Easy Hummus Recipes

Did you enjoy our easy hummus recipe? Might we suggest you take a look at more of our easy appetizer recipes.

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 or sumac, 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-2

    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.
  • If you love a strong garlic flavor in hummus, you might want to increase the garlic by a clove or you can add roasted garlic — here’s how we roast garlic.
  • 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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1590 comments… Leave a Comment
  • Lisa June 18, 2015, 5:02 pm

    I made mine from scratch with tahini and the tahini was so thick I needed a lot of olive oil to get it to the right consistency. I thik I used too much tahini? I am still working with it. Thanks for the info.

  • Misty June 17, 2015, 11:31 pm

    This tastes so so good. Mine didn’t turn out creamy enough but I think it was due to my food processor. It only has ‘chop’ and ‘grind’. Even with it not being totally creamy, it was still great. I will absolutely make this again and again.

  • Merrick Dean June 17, 2015, 9:37 am

    Very good ! I have often noticed that my home made was never as creamy as store bought, and always did the chickpeas first!!
    It came out much creamier with your method so thank you 🙂
    As to the seasonings, that I see some complaining about.. Everyone’s taste is different ! Me, I kept fairly close to yours, a tad more salt, also added Pepper.. Oh and i used a whole Garlic Clove ( but then I knew already..I love Garlic ! ) Adjust how you like .. 🙂 That’s my motto.. I appreciated the different technique, it worked great 🙂

  • peter June 12, 2015, 2:12 pm

    Traded 1 olive oil for chili oil and 1 water for hot sauce
    Great recipe

  • Drifting Dandelion Seeds June 10, 2015, 7:26 pm

    We love this! We love the Mediterranean. And, you have made hummus incredibly reasonable, and taste customizable. It has enhanced the health of two old peoples’ lives. We love it on home toasted whole wheat pita chips, or carrot sticks. Now our adult children and their children make hummus for healthy road trip snacking. You have enhanced so many lives by sharing. The Two Drifting Dandelion Seeds

  • sandy crotch June 9, 2015, 8:24 pm

    Great even better with roasted sunflower kernels instead of sesame seeds. Added a little sour cream to make it less pastey.

  • Paula June 8, 2015, 1:22 am

    THE BEST hummus. I add more garlic and lemon, but the process makes it so smooth.

  • Pauline June 5, 2015, 1:47 pm

    Just made this….so good! I added 1/4 tsp cayenne pepper. I had all the ingredients except the chickpeas. Got lucky and found them for .89 cents a can. So this hummus cost me very little to make versus almost $5.00 for the more familiar name brand at the store. Will be my go to recipe from now on.

  • Amy June 5, 2015, 12:30 pm

    I used this as my first hummus recipe and it worked perfectly! The next time I couldn’t find it, so used a different one. DISASTER! The order really does make a difference. I’ve seen other recipes which bung it all in together, then add oil until it becomes smooth, which seems a bit overkill on the oil! So this is now firmly saved in my “favourites”, pinned, printed, etc. I’ve made it at least 6 times and it’s been perfect every time. Someone asked “where do you buy your hummus?! It’s amazing!” Me: *smug face*

  • Jessica June 3, 2015, 9:10 pm

    Perfect! I like mine garlicky so I tripled it. The tahini fluffing did the trick. I’ve been trying to get this down for years!!! Thank you

    5 stars

  • Chelsea June 2, 2015, 12:48 am

    I love this! Just got a food processor so am experimenting. Used my homemade tahini but since I’m not a huge fan I made sure to put a little less than 1/4 cup. I also threw in like 5 cloves of garlic and wooo! it’s garlicky! Never thought I could put too much garlic in ANYTHING! Next time I’ll put a few less and possibly omit the olive oil. It’s super creamy and delicious. I love it!

    • Shannon June 15, 2015, 2:43 pm

      Chelsea, try roasting the garlic in the oven until warm and squishy… All that great garlicky goodness, without the bite and burn of raw garlic… I’ve been making mine this way and love it so much more… Still trying to find the *perfect* amount of garlic to add… Happy to keep trying! Good luck!

  • Corrina May 28, 2015, 9:36 pm

    OMG!!!! This is the best hummus I’ve ever had, I can’t get enough of it. Thank you so much for the recipe.

  • Della May 24, 2015, 1:15 pm

    I fixed the hummus exactly as the recipe said and it was great!!! I am not much on the tang, so I will lower the amount of lemon juice a little. Thanks for the GREAT RECIPE.

  • Sandy May 24, 2015, 9:03 am

    Great texture, but a little bland. I added more garlic, cumin, lemon, and salt. I sprinkled Ras El Hannout and drizzled olive oil on it and it was delicious!

    One tip: If you don’t want to use canned chickpeas, but don’t want to soak and boil the dry ones, Whole Foods sells them in a carton now. 🙂

  • Simone May 21, 2015, 3:24 pm

    Amazing!!! I honestly will never, ever buy hummus again. Recipe is perfect. I made a mistake and added a few sprinkles of Cayenne Pepper to the mix. Well what a great mistake it was….gives a slight tingly-ness to the hummus.
    Thanks for sharing 🙂


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