Easy Baked Salmon Recipe

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 them).

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.

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 hummus, we add tahini and lemon juice first.
For the creamiest hummus, we add tahini and lemon juice first.
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!

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.

Do I need to peel chickpeas for smooth hummus? Not really.
Left: Chickpeas with no skins | Right: Chickpeas with skins

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.

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.

You only need 10 minutes to make homemade hummus.

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

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.

  • Try our Easy Hummus Recipe with Spiced Beef, we use the same method for making hummus, but spoon spiced beef (or lamb), feta cheese, and fresh mint on top.
  • Our Roasted Red Pepper Hummus is extra creamy with roasted red peppers added.
  • We love these Chicken and Hummus Lettuce Wraps because they are easy, healthy, and so tasty. There’s extra smooth hummus on the bottom, fresh cucumber, bell peppers, parsley, feta cheese, chicken, and a drizzle of tahini sauce on top.
  • These Mini Appetizer Cups are filled with hummus, cucumber, and a little tomato. 
  • Or, try making this Dreamy Tahini Sauce which can be used on just about anything — salads, vegetables, meats, falafel and much more!
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 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-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.
  • 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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1503 comments… Leave a Comment
  • Mary Jo March 2, 2019, 4:17 pm

    This is the second time I’ve made your recipe. This time added a roasted red pepper. Wow, loved it. Thank you for sharing.

  • Leigh February 26, 2019, 3:00 pm

    Looks good and easy.I will try this later…

  • Tracy February 24, 2019, 4:34 pm

    Definitely the best hummus I’ve tasted by far. Didn’t use cumin and still tasted fantastic!

  • Debbie February 23, 2019, 10:32 pm

    Best Recipe out!!

  • Kim Geria February 18, 2019, 6:55 pm

    This is so good. Thank you so much 🙂

  • Catherine Rohl February 11, 2019, 2:47 pm

    Delish! Made it just as stated. Served with wheat thins but thinking of having more with cucumber:)

  • Lia February 10, 2019, 5:04 pm

    Seriously. This is the BEST. Super easy, too. THANKS!!

  • Tamtam February 10, 2019, 3:36 pm

    Definitely the best hummus recipe I have come across, and easy-peasy! Agree with others, the tahini could be a bit less for my taste. Also needed a little more “kick”, so I added a chili powder and some jar jalapeno slices at the end. Skip the salt – canned chick peas have enough sodium already.

  • Deborah Clark February 10, 2019, 2:59 am

    I’ve been looking for a good recipe for hummus, I’m trying this later.

  • Kelsey February 1, 2019, 8:26 pm

    What a great recipe! My hummus turned out just perfect!

  • Robin January 29, 2019, 2:34 pm

    Just perfect. Wouldn’t change a thing.

  • Melody January 28, 2019, 10:53 pm

    This is a great recipe. I use sumac instead of paprik.

  • Jill Hatter January 24, 2019, 4:49 pm

    This recipe is a hit with my family and friends! Everything is perfectly proportioned and I wouldn’t change a thing.

  • Yitty Lichtenstein January 21, 2019, 5:14 pm

    Best no fail recipe. Thank you.

  • Steve, Wyandotte, MI January 14, 2019, 3:49 pm

    This is better than my Sito and mom used to make growing up. I get compliments from everyone who has ever tried it.

  • Denise January 10, 2019, 3:32 pm

    This is the best hummus recipe I have ever used. Whipping the tahini and lemon juice makes the texture just perfect.

  • Keith Pitts January 9, 2019, 2:09 pm

    Just made it and Wow! Loving it. Thank you!

  • Tessa January 5, 2019, 8:22 am

    Thanks so much for the recipe. I used less Tahini after trying another recipe with similar proportions and finding it too strong. I also included a few turns of black pepper with the salt and will add more for serving in place of or in addition to the Paprika. The detailed preparation instructions were helpful and appreciated.

  • Suzanne December 31, 2018, 12:32 am

    This hummus is delicious. I have always loved hummus but this hummus is smooth and delicate. I am making it for a new year’s eve party. I hope it is a hit.

  • Maree December 30, 2018, 7:56 pm

    Just made this recipe. The flavour is delicious, right amount of lemon, salt, oil, garlic and cumin, though I think I may reduce the amount of tahini next time as I think it overpowers all the other ingredients a bit.

  • Gabriella December 22, 2018, 10:52 am

    I’ve made hummus several times using different recipes and it never really tasted quite as good as the store bought one. This recipe on the other hand, 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. THANK YOU a million times over 😀

  • Mihnea December 21, 2018, 3:03 pm

    That detail about water at the end was gold for me! Made it a couple of times before,tasted good but kind of gluey, gave yoghurt a try also to make it smoother but water (and the one from lemon) is the key to smooth delicious hummus. Good job!

  • Texas Rose December 10, 2018, 8:46 am

    I’ve been making hummus for some time. I like your tip on processing the tahini and lemon juice first and will try it next time. I have to elaborate on what one commenter said re removing skins because they are hard to digest. I fact, chickpea skins don’t digest at all, because they are cellulose – which means they produce a LOT of gas and bloating! I always remove chickpea skins because I get enough fiber, and the ton of gas they produce make me happy to spend a few minutes sitting in front of the TV removing the skins. If anyone frets about missing out on the fiber, the chickpeas still contain lots of fiber with the skins removed, and, my favorite things to dip in it are veggies so there’s more fiber that way too.

  • Cindy December 3, 2018, 1:53 pm

    I doubled the recipe and added more garlic. I have made hummus forever and never, ever had this wonderfully, creamy and delicious result. Thanks so much!

  • Aurora November 29, 2018, 1:09 pm

    I really love your videos, thank you for great recipes, have bookmarked a few! Am about to try your hummus and reading about how time consuming it is to skin the chickpeas, I’d like to share an easy way. Btw, removing the shells makes the chickpeas easier to digest.All you need to do is put the chickpeas in a bowl with water and knead them lightly with your hand to remove the skins. Skins will float to the surface and you can pour out the water and the skins, leaving the chickpeas at the bottom. Very easy and fast.

    • Liz December 24, 2018, 10:32 am

      Thank you for adding easy way to remove.

  • Emmy Parada November 28, 2018, 7:49 pm

    Thank you! Easy and delicious!

  • Lyudmila Bozhaanova Petrova November 28, 2018, 6:52 pm

    Thank you for the great recipe.

  • Hettie November 27, 2018, 5:07 pm

    Excellent recipe. Made it tonight and it was perfect! Thanks!

  • Gary R. Fricke November 24, 2018, 4:42 pm

    Very good hummus. A tip: Buy a product called Chana Dal. In the Indian food section. It is chickpeas split and peeled. Save a lot of trouble if you want very smooth hummus.

  • Daria Pivirotto November 21, 2018, 11:36 am

    This hummus recipe was very straight forward and basic, easy to make and delicious! I’ll make this again.


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