Easy Hummus (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! (For another easy bean dip, try our Sweet Onion Black Bean Dip.)

Our Favorite Hummus

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.
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.
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 (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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2025 comments… Leave a Comment
  • Char September 7, 2019, 3:53 am

    Omg Yummy! I have never thought making hummus would be so easy, fun and DELICIOUs! Thank you so much, you have provided a very easy to follow and wonderful recipe I will use forever. It is so yummy xx

  • Kristy sebastian September 5, 2019, 1:10 pm

    Too much lemon juice!! The lemon juice 1/4cup lemon juice literally ruined this hummus. I’d say 2tbs max! Had to throw it out and start fresh ugh!

  • Becky September 3, 2019, 5:16 pm

    LOVE LOVE LOVE this recipe. I’ve tried others and they were dismal failures. I now know the trick is to cream the tahini and lemon juice first. Thank you so much for that helpful tip. Creamy! Delicious! A keeper, for sure.

  • Claudia Valle September 2, 2019, 11:34 am

    Love this recipe guys, posted it and # tag it to your ig. I just wish you could do your videos with a quick intro about the ingredients and quantities. It would save a lot of time, which in all truth, we are always running out of. Thanks for all your recipes.

  • rose September 1, 2019, 12:51 am

    I had a bag of beans so made them for my hummus…I added more garlic and would add zest next time or lemon pepper as I really like lemon hummus. I made the mistake of adding too much water but it firmed up after being in the frig and it was great…thanks for sharing….I did peel the beans and it made the hummus very very smooth..I used a Vita mix and I think next time I would prefer a little more texture and less water then i used.

  • Tam Rasmussen August 31, 2019, 1:22 pm

    Wow! This makes having quality hummus a lot cheaper than buying at the store. Thank you! I have a new Breville food processor that makes it in a jiffy. We bought organic chic peas from Amazon in bulk. I tripled the recipe and was glad I did! It was gone in a blink!

  • Sue Hite August 27, 2019, 12:42 am

    Loved the hummus recipe and the pumpkin pie latte recipe…look forward to more…easy and not many ingredients Thanks

  • Kat August 21, 2019, 5:59 pm

    This helped save my homemade hummus! I didn’t know the secret was to whip the tahini and lemon juice first and since doing that, my hummus has been the perfect texture! This recipe is easy to make and doctor to fit different flavors and moods. It’s been a hit at several pot luck parties and my partner always asks me to make it. Major thank you to the author for sharing this!

  • Jennifer Trudeau August 20, 2019, 5:22 pm

    Just made the best hummus ever, yours! Thank you.

  • Sarah August 18, 2019, 2:04 pm

    New recipe with great tips!
    Thanks guys!

    • Jim Wellborn August 27, 2019, 11:05 am

      I love the ingredients and respect your approach to creating a fluffy hummus. It’s simple and it’s delicious. I’d go a step further however and suggest that all the ingredients could be combined and then pureed en masse for a substantial enough period so that the same result can and will be achieved.

  • Namrata Kapoor Sharma August 18, 2019, 2:19 am

    Cindy…..it’s a brilliant recipe..thank you so much..truly it’s ridiculously easy, unexpensive and yummy….I made the Tahini sauce too at home…The hummus turned out better than any available in the market…

  • April Sirak August 15, 2019, 4:18 am

    How long does this hummus hold?? Does it thicken as it sits?

    • Joanne February 12, 2020, 1:14 pm

      Store homemade hummus in an airtight container and refrigerate up to one week.

  • Jennifer August 14, 2019, 7:20 pm

    I just tried this recipe for the first time (also first time making homemade hummus ever!). I followed this recipe almost exactly- used slightly less tahini, added half a clove more of garlic, and slightly less lemon juice since I was afraid it might be over powering.It was a little thick when I got to the final step so after adding a tablespoon or so of water it was perfect. I gave it to my husband to try when I was finished and I kid you not he said “Dang babe, this tastes better than the kind you buy from the store!” I would say it was a success. Took me less than half hour from start to finish- including clean up. It would also be fun to make alterations to this in the future–Maybe add some chili powder or red peppers. Options are endless. But I would definitely recommend this recipe for a delicious traditional hummus taste.

  • Nik August 11, 2019, 10:27 pm

    I tried this recipe over the weekend. I couldn’t find Tahini in any stores near here (though I know I have seen it before) & couldn’t be bothered making my own, so I just made it without. I added an extra tbsp of olive oil.

    On the plus side, it wasn’t a complete disaster – it was edible, but it definitely wasn’t perfect. I think if making it without Tahini, less lemon juice is needed because the hummus definitely tasted very strongly of lemon, which didn’t give it the most pleasant taste. Also, despite appearing smooth, it was slightly grainy, which is undoubtedly due to not peeling the chickpeas.

    I’m glad I gave it a try and it is quite easy to do, but it’s certainly not as cheap nor as easy as buying it ready made from store.

  • New Girl in the Kitchen August 11, 2019, 4:35 pm

    Thanks for sharing the recipe. I tried to make hummus today with homemade tahini, which I prepared using the recipe on your website. The resulting hummus was quite bitter. I used the quantities specified in the recipe, so I wonder where I could have gone wrong. Should I add more chickpeas to set off the bitterness that seems to come from the tahini? I used roasted sesame seeds. Do you think they are responsible for the bitterness?

    • Joanne August 12, 2019, 12:08 pm

      Hi there, it is possible the roasted sesame seeds were to blame. I prefer to use raw sesame seeds and then lightly toast them in a skillet before making the tahini.


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