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

Subscribe to Our Newsletter

Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free! Click Go to signup for free!

1860 comments… Leave a Comment
  • Ayesha Aliyar December 26, 2019, 7:42 am

    I tried the hummus. With the exact recipe. If you’re from India, the Indian lemons are extremely sour than the large yellow lemons you get abroad. So, reduce the quantity of the lemon juice to half of what’s mentioned. Then you’ll be good to go. Mine became excessively sour. Not the bloggers fault. But just a tip to any Indian who wants to try this recipe out. By the way, even with the extreme sourness, the taste was absolutely delish and authentic for someone who grew up in the Middle East. Definitely feeling nostalgic!

  • RuthAnn Timperley December 19, 2019, 12:21 pm

    Love this recipe, and the video makes it so easy to do! I lan to make this Hummus as soon as I get my new food processor.
    Happy New Year everyone!

  • Chris December 18, 2019, 12:31 pm

    By far the best tasting Hummus I’ve ever have eaten. I didn’t have any Tahini but I had a jar of sesame seeds so I made my own. That made a huge difference in the taste. Mine was a little soupy. Maybe I should have drained the can?

    • Joanne February 12, 2020, 1:10 pm

      Hi Chris, We do recommend that you drain the can of chickpeas before making the hummus and then adjust with water at the end if the hummus to too thick.

  • Paula December 17, 2019, 5:24 pm

    This was the very best hummus I’ve ever eaten.I used dried chick peas which I soaked overnight then cooked in my pressure cooker. I let the beans cool and dry completely before following your recipe.Delicious!! Thank you so much for sharing 😊

  • Lynda December 15, 2019, 1:43 am

    This hummus is wonderful. I really appreciate all your tips from cooking the Garbanzo beans, making Tahini from scratch. I like to follow the recipe the first time then I like to try variations. I added extra garlic and cumin, both are my favorites. Then instead of the roasted red pepper as one of your recipes suggest, I put roasted chili (I live in New Mexico, we eat lots of Chilies here). I took it to a church dinner, I made a triple batch and brought none home.

  • KC December 13, 2019, 5:47 pm

    Very nice.Made it interesting and easy to follow. Well done.

  • Judy Varrenti December 5, 2019, 10:44 pm

    Just made the most amazing hummus. Never tried to make it before and always enjoyed the bought stuff but after making my own with this recipe my opinion is changed forever, by the way I peeled the peas and have an ultra smooth hummus with the hint of fresh lemon juice. Thank you for this recipe.

  • Carolyn Smith December 1, 2019, 6:50 pm

    I’m ALWAYS trying a different hummus recipe in search of the PERFECT hummus. This is it! My husband and I loved, loved, loved this recipe! The hummus was creamy and silky and smooth! Excellent directions! Mega thanks!

  • Mrs Johnson November 29, 2019, 9:36 am

    It was really good. We made it yesterday for Thanksgiving. I added a bit more lemon juice. The cilantro added a depth of flavor that I would never found without your recipe.

  • Jayne November 26, 2019, 1:15 am

    Fabulous! I love Hummus and spent many years in the Middle East and one variety or the other was always in the fridge. This recipe is ridiculously easy and a joy to eat. Thank you

  • June November 25, 2019, 10:17 am

    Great recipe. I have made hummus several times using tahini but as I didn’t have any I added some smooth Peanut Butter instead, I also added a couple of spoons of the chickpea liquid instead of water, and finally, just for a change, I added some cooked beetroot. The result was so yummy my husband is scraping out the processor! – it’s left cleaner than the dishwasher! Thank you for sharing, it’s on my weekly list now. 🤗

  • Heather L November 24, 2019, 8:13 pm

    Delicious recipe and super easy. I added some extra olive oil and splashed in some water as suggested to get the smoother consistency. Looking forward to making this again!

  • Michael Bowman November 24, 2019, 8:06 pm

    This was AMAZING! I have been fighting to make homemade hummus with constant disappointment and frustration — UNTIL NOW! Thanks for all the magic! Now I can start getting creative. For this first batch — which is smooth, light and fluffy — i folded in 4 T of preserved minced garlic. It is delicious.

  • MKeenan November 19, 2019, 9:29 pm

    A Truly satisfying recipe. Very clear instructions and this is “THE BEST” Hummus I have ever made. Thank you for the educational opportunity to make simple good food!

  • Euganie Anderson November 14, 2019, 4:21 am

    This is the only hummus that I have ever made (and I’ve made heaps) that actually taste like the home made version of all the middle eastern families throughout the world, this hummus is awesome, I highly recommend this recipe and this recipe ONLY you won’t regret making this.
    Thank you for sharing this extraordinary recipe you have my deepest gratitude because I have just found heaven🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹


Leave a Comment/Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines. You must be at least 16 years old to post a comment. All comments are governed by our Privacy Policy & Terms.

* Required fields (Email address will not be published)

Did you make it? How was it?:


Previous Post: Next Post: