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
  • TOTAL

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

Directions

    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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1600 comments… Leave a Comment
  • Kim Geria March 12, 2019, 8:24 pm

    This is amazing. I love the flavor it is perfect. I want to eat the whole bowl. LOL

    Reply
    • Joanne May 1, 2019, 12:45 pm

      You and me both, Kim! 🙂

      Reply
  • Robbi March 10, 2019, 7:08 pm

    Thanks, great easy recipe! Yum!!

    Reply
  • Jen March 6, 2019, 10:45 am

    Just made this using my crockpot chickpeas (ditch the canned ones, everyone!). Love how the lemon comes through but I agree with others. I will probably use less tahini next time. So quick & easy though! Will be my go-to!

    Reply
    • Joanne May 1, 2019, 12:37 pm

      So glad to read that, Jen. The flavor of tahini can vary from brand to brand. We love making our own, which I think tastes more mild. Here’s the recipe.

      Reply
  • Chelsea March 6, 2019, 9:56 am

    I tried this recipe for the first time today and felt it was a bit bland. I ended up trying to save it by using more garlic and I think that helped, but still not my favorite recipe. I will be looking for a new one.

    Reply
    • Chris April 25, 2019, 11:28 pm

      Im right there with you! I tried the same with the garlic. I may have used one bad lemon I think but it’s just not there. With that said, this isn’t bad, mine yielded a bunch of hummus and it will without a doubt get eaten however it just didn’t have that punch. I’m not sure what went wrong with mine. Maybe the tahini I bought

      Reply
  • Andrea Fontana March 4, 2019, 6:13 pm

    Really great hummus recipe… and I’ve tried several! So simple… the way the ingredients are combined make all the difference in achieving a very smooth hummus.Thanks for figuring that out! I did add a half teaspoon of cayenne because we love spice and it was perfect.

    Reply
  • Wendy Ng March 3, 2019, 9:43 pm

    Great recipe

    Reply
  • akilah hall March 3, 2019, 7:27 pm

    Hi just wondering how long this will keep in the fridge or freezer?

    Reply
    • Joanne May 1, 2019, 12:38 pm

      Hi there, The hummus will last up to a week in the fridge and can be frozen up to a month.

      Reply
  • 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.

    Reply
  • Leigh February 26, 2019, 3:00 pm

    Looks good and easy.I will try this later…

    Reply
  • Tracy February 24, 2019, 4:34 pm

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

    Reply
  • Debbie February 23, 2019, 10:32 pm

    Best Recipe out!!

    Reply
  • Mary Jo Davis February 22, 2019, 4:39 pm

    Made your recipe as written. It was a bit bland but there are any number of ways to spice it up. Had my husband do a side by side taste test against his favorite store bought brand… This recipe won! Thank you, it’s a keeper.

    Reply
    • Joanne May 1, 2019, 12:39 pm

      Great news! We think homemade hummus is better than store-bought, too, and you are right, the great thing about making your own is that you can add extra flavors to make it your own. Thanks for the comment, Mary!

      Reply
  • Vilma February 22, 2019, 10:53 am

    I followed the recipe exactly. I also made my own tahini (best thing I ever did). What I found was that it tasted too lemony. What can I do to tone it down now that it’s done? By the way, I love this recipe!

    Reply
    • Joanne May 1, 2019, 12:40 pm

      Hi Vilma, To tone down the lemon, I’d process some extra chickpeas into the batch — maybe a 1/4 cup to a 1/2 cup more?

      Reply
  • bussa February 20, 2019, 1:03 am

    Yes it is a good recipe. I’ll be put a bit more paprika

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

    This is so good. Thank you so much 🙂

    Reply

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