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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1350 comments… Leave a Comment
  • Peter July 6, 2015, 5:05 pm

    This is the BEST recipe for Hummus I have ever used….. and I have tried a bunch… PLUS tried winging it too. Without a doubt, the key is starting with the Tahini (used the recipe noted in this article) in the processor first. It came out smooth and totally awesome!!!

    This is the perfect base to perfect your own hummus. I like mine more garlicky…. four-cloves-raw kind of garlicky…. and added some heat too.

    As a side note…. instead of using water at the end to smooth it to your liking, save the juice from the can of beans and use it instead. No reason to dilute the flavor when you don’t need to.

    Thanks Joanne and Adam…. great (BEST) recipe.

  • Jeanne Daniels July 6, 2015, 12:26 pm

    This was the first time I’ve made hummus. It is fantastic! So much better than store bought. After tasting I did add a little more cumin and garlic. I used canned peas, rinsed well and I love the texture of it.

  • Erin @ Recimplicity July 5, 2015, 9:39 pm

    Love this recipe! Adding the ingredients one-by-one makes a big difference in texture. It is a staple in my meal planning capsule this season.

  • Ramsin July 4, 2015, 5:32 pm

    Best hummus I’ve ever made!!! The ingredient proportions are perfect as described. Very delicious specially with ground cumin!

    Thank you Joanne,

  • Kathleen July 3, 2015, 2:42 pm

    Wow! I love this recipe!
    have made it twice now and it is soooo quick and easy! Cooked the garbanzos in the microwave for three minutes and cooled them before using . Read that tip recently. Very smooth and creamy.Yum.

    • Terri October 11, 2015, 2:52 pm

      Why do you have to cook garbanzo Beans first? I used organic canned, put every thing in the blender, including avacado, onion, spices coconut powder,. Red pepper. It came out yummy. Guess you could get creative and add all kinds of heathy foods.

  • 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


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