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.

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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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1336 comments… Leave a Comment
  • Monica October 23, 2015, 8:54 pm

    Hi there. I love it, I just made it and my husband love it, I used lime insted of lemon, just becuase i love lime and that is what I had at home.
    I think there is no way to go wrong with your recepie, I also uded tahini that i had in my fridge for a looong time, and garbanzos that i had in my storage…… and even though I didnt have the freshes ingredients, it came out amazing.
    From now on this will be my hummus recepie.
    thanks for posting it.

  • Angeline October 10, 2015, 1:12 am

    I made it this morning and was really delighted with the results. I took an hour though – as I was peeling off the chickpeas skin.

    As I’m from Singapore, it’s really hard to find hummus that is as good as what you can find in the Middle East so I decided to make it myself. Tahini is slightly difficult to find here and I only managed to find it in Jason’s supermarket’s Wellness section. It cost me S$9.20 (USD 6). I’ll try to make my own the next time.

    Thank you for the recipe!

    • Joanne October 16, 2015, 12:43 pm

      Hi Angeline, Try our homemade tahini recipe — it’s really easy and should be cheaper than the tahini you found.

    • Renee November 26, 2015, 7:58 am

      If you place the chickpeas between dishtowels or paper towels and roll them around a bit, pressing lightly, most of the skins come right off.Loved this recipe!

  • Yadira October 5, 2015, 5:57 pm

    I love hummus and couldn’t help to try this recipe after so many good comments. It was delicious!
    Can’t wait to try other recipes here.
    Keep on with the great job!

  • Helen October 4, 2015, 1:08 pm

    Absolutely delicious! I made it exactly to the recipe and my husband even loves it (and he is not a hummus fan). I made a second batch but added two fresh seeded chopped jalapeno peppers straight from my garden. That one will be a surprise for my son!

  • Jenifer October 2, 2015, 9:01 pm

    Made today, don’t have a food processor but the Vitamix worked just fine! Excellent recipe, will make again. Used more garlic than specified, and olive oil infused with chili pepper. No, not flaming hot, but nicely spicy. A winner!

  • SeaCorey October 2, 2015, 10:45 am

    Can the drained liquid from the chickpea can be used in place of water to loosen the hummus if necessary?
    Thanks, I’m looking forward to trying this recipe this weekend!

    • Joanne October 16, 2015, 12:46 pm

      You can do that if you want — we use water since the canned liquid can sometimes be salty.

      • SeaCorey October 21, 2015, 10:53 am

        Thanks Joanne. I was wondering if the can liquid might be starchy and make the hummus thicker – not sure if that’d be a bad thing or not…
        I’ll give it a try!

  • Tony September 29, 2015, 9:18 pm

    Great recipe.
    What food processor is that in the video. I been looking for a good one like that.

    • Joanne October 16, 2015, 12:48 pm

      I believe it was a Cuisinart (we don’t have it anymore — I suppose we made too many batches of hummus!).We did love it, though. It was the most basic model at the time.

  • Helen September 29, 2015, 9:14 am

    Will be trying this recipe out soon. Could you tell me how long it will stay fresh for in the fridge, as my shop bought one says use within 1 day ! Thank you

    • Joanne October 16, 2015, 12:50 pm

      We’ve kept ours (in the fridge) for days.

  • Natalie Joseph September 19, 2015, 10:58 am

    Beautiful. Very smooth. Added heaps more garlic. Best hummus recipe.

  • Ken's Kitchen September 16, 2015, 3:23 am

    I came across your hummus recipe while just ‘cruising around’. Based on the recipe, pictures, and comments I decided I would give it a try. However, once I started making it I discovered that I wasn’t as prepared as I thought I was – I only had half the amount of sesame seeds I needed, and I had extremely few chickpeas left. I like cooking dried beans, so I have plenty on hand; I just didn’t have as many chickpeas as I believed I did. So I used Great Northern beans instead. It turned out very good! I toasted the sesame seeds. The seeds smell wonderful while they’re toasting. And I was constantly smelling them while making the tahini. I made a double batch of the beans, and I’m glad I did for two reasons: 1) the hummus is good, and 2) because of the stickiness of the hummus it takes a little bit of work to cleanup the food processor. I had a little bit of olive oil from a jar of sun-dried tomatoes that I recently used, so I topped the hummus with that oil. It added terrific flavor. Next time I’m going to actually mix in some sun-dried tomatoes, and I’m going to be sure I have enough sesame seeds for the amount of hummus I plan to make. And I’m looking forward to trying various other flavors.

    Also, one question … I put the leftover hummus in a bowl, covered it with plastic wrap, and placed it in the refrigerator. A couple hours later I noticed that the top of the hummus had turned a little brown. I’m not overly concerned about it, but it doesn’t look appetizing. Is there something I can do to keep it from darkening? Would lemon juice or something else help stop the color turning?

    • Joanne September 16, 2015, 2:18 pm

      Hi Ken, Next time try pressing the plastic wrap onto the top of the hummus.

      • Christine October 26, 2015, 4:47 pm

        Excellent recipe! I doubled the garlic and used your home made tahini sauce recipe. I made this several times and is a household staple now. I store my hummus and my tahini sauce each in their own wide mouth glass mason jars and stays very fresh for a good week if not more. I make double batches when I have company.


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