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
  • Colin August 10, 2015, 2:15 pm

    A brilliant recipe. Really creamy and tasty. Now starting to play around with the recipe a little – less tahini (can be bitter), added black olives to last batch and chilli flakes to last one. Both great. Thank you.

    Definitely 5 stars 🙂

  • Warren August 10, 2015, 1:33 am

    If you want to save time and mess then go ahead and buy your store hummus. If you want to impress your friends and enjoy some good eats then follow this recipe. I did this exactly as above and will never go back to the store stuff. The people I served it to immediately noticed the difference. This recipe card is forever in my file.

  • Linda Frank August 3, 2015, 2:50 pm

    After continuously buying hummus in the grocery stores since my son and I love it, I decided to make it myself. So I came across your recipe – made it – and yes, it was even better than store bought! Try it hummus lovers!

  • Jane August 2, 2015, 3:56 pm

    Marvelous recipe! The only quibble is that the amount of lemon juice is a bit much for me – makes my whole batch so lemony it drowns out the other flavors. I cut it down to 1.5 T. lemon juice and it works nicely. (I also boosted the cumin a wee bit because, c’mon, cumin.)

  • Deborah C August 2, 2015, 12:19 pm

    This is a great foundation recipe. I made a double batch for a gathering in two days (hummus seems to develop flavor, so I always try to make a day ahead).
    I added curry powder (Simply Organic, nice flavor). Then I split the batch to make a spicier one by adding cayenne and then topped with a bit more.
    I also “cheated” and made this with cannelini as I like the consistency better. I also added an entire bunch of cilantro, removing only the fat stems. I added this right after the tahini mixture section.
    When making hummus for my family, I always process a serrano (seeded) first as we eat spicy.

  • Stephanie Heath July 31, 2015, 12:27 pm

    Amazing recipe! I have always heard that hummus was a tough food to make at home, so I’ve always been wary. This was my first ever attempt and it came out perfectly. I’m a fan of slightly lumpy hummus (I like the texture), so I was able to make it to my liking.

    Thanks for this recipe, it’s wonderful! And the cumin is a great touch!

  • Katie July 29, 2015, 10:31 pm

    Oh wow – thank you so much, this is the first successful recipe I have found for hummus, before they have always been lumpy, or needed too much oil etc. This is perfect – I added 1/2 teaspoon smoked paprika to the second batch and it was delicious! Yum yum yum! People complaining about lemony taste etc, just put less in and adjust the taste as you want – easy! But I found this perfect!

  • April July 29, 2015, 12:44 am

    So Delicious!!! I’ve never made homemade hummus before, but now I know I can! After reading the other comments, I added some extra garlic, onions and a little lime juice to the original recipe. It turned out so smooth and creamy–better than store-bought! BTW, I made this in a blender, as my food processor is very small. I’ll definitely make this again and again!

  • Zoe July 9, 2015, 3:29 pm

    What a simple recipe and I love, love, love all the feedback and tips that everyone else has provided! very helpful! I was using tinned chickpeas with the Epicure spices (didn’t add any tahini because I bought a jar once and the stuff was gross, and it was only used once before I threw it away). The spices I was using was way too strong of the roasted garlic (but it was more like burnt garlic)

    My kids love hummus so we will be trying this tonight!

  • Jane Andrews July 7, 2015, 12:42 am

    I tried this recipe today and I loved it!!!!


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