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!

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 (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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1860 comments… Leave a Comment
  • Bianca October 8, 2019, 4:22 am

    Thank you! I am vegan and eat hummus many times a week. I wanted to do my own so to have a more healthy option (less preservative) I have made this recipe a few times. I love that I can make the best hummus and change as I want – I add more cumin and have less oil/tahini for a healthier option. Next – falafel! thanks guys

  • Beth C October 6, 2019, 7:49 pm

    This turned out delicious! My eight year old requested basil, dill and fresh chives be added so we tossed some of that in too, and it is quite tasty! Thanks 🙂

  • JoAnn Graham October 5, 2019, 1:57 pm

    Was very easy to make , everyone liked it and they’re ready for more

  • Melodie October 3, 2019, 2:22 am

    Thank you! I finally have creamy delicious hummus made at home and I can’t get enough of it! By the way, I used the aquafaba from the chickpeas instead of the oil and water so if you are limiting your oil that is a great option. Thanks again!!!

  • Lisa September 30, 2019, 4:28 pm

    This recipe has become my staple! It tastes great! Thank you!

  • Richard September 29, 2019, 5:18 pm

    I just tried to make this and am sad to say I hated it. All I can taste is the tahini. I’ve tried adding more seasonings and other ingredients but the nutty flavour keeps coming through. Ateast the texture was on point though?

    • Joanne February 12, 2020, 1:13 pm

      Hi Richard, In our experience, people either love it hate tahini. You can always reduce the amount of tahini or leave it out completely (we share more tips in the recipe).

  • julie September 26, 2019, 7:10 am

    I forgot to add the lemon juice! it tastes ok..but could be better, can I add it when its finished?

    • Joanne September 26, 2019, 1:32 pm

      Yes, the lemon juice can be added at the end if you have accidentally left it out.

  • Michael September 22, 2019, 7:07 pm

    This recipe is amazing. Its very flexible & can be altered to suit any taste. I like Cumin but the taste is too up front for me personally, so I just added Coriander, with that I added 1/4 cup sauerkraut for the probiotic benefits. Next time I will use dill tarragon mint a dash of ground black pepper, Turmeric & if I have it a small chopped pickle or some fermented winter Radish or Kimchi making this hummus probiotic rich, very healing to the immune system.Thank you for posting this recipe. Its amazing 🙂

  • Nika Čupić September 22, 2019, 6:37 pm

    I’ve just made my first homemade hummus!! So sad I made it so late at night so no one can try it before morning, but I’m definitely serving it tomorrow for breakfast 😀

  • EkaterinaA September 22, 2019, 5:42 pm

    Amazing recipe! Smooth and delicate. Once tired of BBQ for national holidays in Chile I made it for my family.Now I’ll try more recipes from your website.

  • Jess September 21, 2019, 9:20 pm

    How long can I keep this in the fridge for?

    • Joanne February 12, 2020, 1:14 pm

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

  • Charles D Chrisman September 19, 2019, 8:08 pm

    Just made a double batch using dried chick peas that I cooked in a small crockpot (4 hours min.) with lots of whole garlic cloves and about 1/4 c of olive oil as well as the amount called for later in blending it. I also added about 1 tsp. of ground coriander to the blender. Best I’ve EVER had! Really glad I made a double batch…

  • Robin Walla September 19, 2019, 8:27 am

    Absolutely delicious!!! Thank you for the fantastic instructions. I added about 2 tablespoons of nutritional yeast as a bonus.

  • Guillaume September 16, 2019, 8:12 am

    HELP !! I loooove this recipe and I used to do it all the time. But then, we moved to Europe and I somehow thought I would buy a Vitamix instead of a food processor thinking it would do the same and more. I tried this recipe and other recipes (one of which was the official Vitamix hummus recipe) but I CAN NOT achieve the same results as I used to get with a proper food processor……I am at a loss.. anyone has a magic trick ?? or will I have to resort to buying another machine to put in my small and already crowded kitchen.. :/ Thank you for any suggestion!

  • Diane K September 7, 2019, 12:34 pm

    FINALLY !!!! a hummus that actually that beautiful smooth creamy texture of store bought. I have NEVER been able to get that with any of the other recipes I’ve tried. This is a keeper, thank you!


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