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 It

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!

Our favorite hummus recipe

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?

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

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-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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1843 comments… Leave a Comment
  • Chuck May 1, 2019, 4:28 pm

    Just finished making my second batch as presented in this recipe. It’s super easy to follow your instructions and for just a little effort, you end up with delicious tasting hummus! I also like knowing exactly what has been put into the recipe (ie: no preservatives). I look forward to trying the other variations you have listed as well such as the roasted red pepper variety. Thanks again!

    • Joanne May 1, 2019, 5:43 pm

      That’s great news, Chuck. We are thrilled you enjoyed the recipe.

  • Trudie Husnjak May 1, 2019, 12:02 pm

    Thank you for such a delicious recipe. Best ever.

    • Joanne May 1, 2019, 12:06 pm

      You are very welcome! We are so happy you enjoyed our hummus recipe.

  • Linda April 25, 2019, 11:24 pm

    Thank you for sharing your recipe. This is my favorite hummus recipe. I add about a half tsp.of fresh thyme. It’s delicious!

    • Joanne May 1, 2019, 12:49 pm

      I’ve never added fresh thyme, but I might just give it a try next time we make a batch. Thank you so much for your amazing review!

  • Monique April 24, 2019, 11:06 pm

    This was easy and delicious! Especially topped with paprika and ground pepper.

    • Joanne May 1, 2019, 12:49 pm

      That’s wonderful to read, Monique! Thank you for coming back and commenting 🙂

  • MartyB April 24, 2019, 6:00 am

    I am a homemade hummus freak..and this is My Recipe!! More garlic than suggested, but otherwise, as is! Sometimes I replace half the chickpeas (and these are always cooked from dry) with equivalent weight of cooked fresh beetroot or purple kumara..etc! If you are a bit scared of making your own hummus, don’t be! Use this recipe! Perfection Guaranteed!

    • Joanne May 1, 2019, 12:48 pm

      Oh wow, I have always wanted to make beet hummus and after reading your comment, I know what I’m doing later today! Thank you for coming back and sharing your thoughts and for the fabulous review!

  • Sharon April 23, 2019, 7:38 pm

    Thanks for the awesome hummus recipe. I made the hummus today and it was a hit!

    • Joanne May 1, 2019, 12:47 pm

      Wonderful! Thank you so much for coming back and reviewing our recipe 🙂

  • Michael Rozon April 16, 2019, 9:46 am

    Made this recipe twice now and everyone loves it. My only suggestion is instead of using water to thin the hummus I use the liquid from the chick peas. Thanks

    • Joanne May 1, 2019, 12:42 pm

      Hi Michael, Quite a few of our readers have had the same suggestion. I love doing this when I cook my own dried chickpeas, since I usually add a little extra flavor with garlic. Thanks for commenting!

  • Kendra April 5, 2019, 4:48 pm

    Love this recipe!!! Comes out fabulous every time and I’ve made this a lot lately! Thanks so much for sharing!!

    • Joanne May 1, 2019, 12:43 pm

      Great to read, Kendra! Thanks for sharing.

  • Lori Fryling April 1, 2019, 1:55 pm

    Should the food processor be on low or high when blending?

    • Joanne May 1, 2019, 12:36 pm

      Hi Lori, I’d use high for the smoothest result.

  • Britney Liu March 24, 2019, 12:35 pm

    Seriously so easy to make! Made my own tahini and cooked my own chickpeas. I also added extra garlic. Loved it!

    • Catherine Minshull April 23, 2019, 12:44 pm

      Best hoummous I have ever made – even though I had no olive oil and used rape seed oil instead – it still turned out delicious

  • Jimie Gibbon March 23, 2019, 3:49 pm

    Thank you🙏 Although I make mostly everything from scratch n spend way too much time in the kitchen for a single guy. I’ve been buying store bought hummus. Until now. This is so delicious. Not gonna worry about shelflife as it will disappear quickly. Looking forward to making more to share at party’s 😁💖

    • Joanne May 1, 2019, 12:44 pm

      Hi Jimie, We always finish the hummus quickly, too! It never lasts in our fridge. That said, it is nice to know it will last a week if we can actually hold ourselves back.

  • Ayat March 22, 2019, 12:48 pm

    This is my first time trying canned chickpeas for hummus and I wanted it to be restaurants quality hummus. Your recipe really helped. I followed the recipe but substituted lemon for lime juice and the water at the end with yogurt. Didn’t add garlic but still It turned out great. Thank you

    • Joanne May 1, 2019, 12:44 pm

      Yogurt is a fantastic idea, I bet it made the hummus so creamy.

  • Peggy Hamill March 20, 2019, 10:58 am

    I absolutely love this recipe and use it frequently to have with crackers when we have company. However, I use half of the lemon juice (or sometimes I use lime juice) and I find that more delicious. thanks for the recipe.

    • Joanne May 1, 2019, 12:46 pm

      Thanks for sharing, Peggy! I love all things lemon, but I’m so glad you’ve been able to tweak the recipe to satisfy your tastes 🙂

  • Katie McGettrick March 20, 2019, 8:57 am

    Made this for my kids who go through so much hummus … absolutely delicious! The thing I had not been doing before was blending the tahini and lemon juice on their own first and it makes all the difference. Really tasty recipe, also love the addition of the cumin

    • Joanne May 1, 2019, 12:45 pm

      I agree, Katie. The cumin adds so much to this recipe. Just a little goes a long way in flavor.

  • Nimita Azeez March 17, 2019, 8:33 am

    Best hummus recipe ever!!


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