Learn how to make the best Homemade Hummus with this easy recipe, which can be ready in 10 minutes or less! Chickpeas, tahini, olive oil, lemon juice, garlic, and salt are blended together in a food processor until smooth and creamy. Served as a dip or a spread, this Mediterranean classic is a foolproof favorite you can always fall back on, that tastes so much better than store-bought!

A cucumber slice being dipped into a party bowl full of a healthy authentic hummus.

Ultra creamy, incredibly addicting, and layered with a subtle, garlicky goodness… it’s really no wonder that hummus has become such a household favorite.

For years my husband has been absolutely obsessed with enjoying hummus as his favorite after-work snack. But we all know that a full-grown man who exercises regularly can put away a whole tub of the stuff in about 2 minutes flat.

Multiply 1 store-bought container of hummus by 5 work days and that gets pretty pricey.

My solution: learning how to make it myself at home!

To my surprise, it turned out to be incredibly easy to whip up – and moreover, to have it turn out even BETTER than store-bought!

Blending chickpeas, fresh lemon, rich tahini, olive oil, and garlic together in the food processor seriously couldn’t be simpler. Whether for family, friends, or even big events, this healthy Mediterranean classic will quickly establish itself as a must-have for ALL your snacking needs.

What’s more, it comes with endless options for variety, like Roasted Beet Hummus, Lentil Hummus, Roasted Sweet Potato Hummus, and Savory Pumpkin Hummus.

Hummus ingredients (garbanzo beans, olive oil, garlic, lemon, tahini, and salt) on a grey table.

Ingredients

To make this easy Homemade Hummus recipe you need:

  • Chickpeas (Garbanzo Beans). This recipe calls for cooked chickpeas. Making your own is recommended, but canned will suffice, although the final result will be slightly inferior. Be sure to rinse and drain them well if using canned.
  • Tahini. This ground sesame paste is a crucial ingredient, giving the hummus a smooth texture and rich taste. You can find it at most grocery stores, in the international foods section.
  • Garlic. Using fresh garlic cloves gives significantly better flavor than using garlic powder, but if unavailable, ⅛ teaspoon of the powder may be subbed for each clove. The garlic should be pressed or finely minced, so that it distributes evenly. 
  • Olive oil. Seeking out a good-quality, extra-virgin olive oil is imperative for this recipe, as it has a huge impact on the flavor. Avocado oil can be subbed in, but it won’t have the same classic taste.
  • Lemon. Fresh lemon juice is the best option, but bottled will do if fresh is unavailable. Lemon zest is also recommended, for an extra kick of brightness and acidity.
  • Seasonings. While optional, spices like cumin, red pepper flake, or paprika can provide more depth of flavor for the hummus. 

Note: For more information on preparing these ingredients at home, see How to Cook Chickpeas, How to Mince Garlic, and How to Zest a Lemon.

Creamy, healthy, hummus in a silver bowl next to garlic and dried chickpeas.

How to Make Homemade Hummus

These are the steps to follow to make this easy hummus recipe. Please see the recipe card below for more detailed ingredient amounts.

Cook the Chickpeas

Unless you’re using canned chickpeas – about 2 cans are recommended for this recipe – then they will need to be cooked ahead of time. 

Dried garbanzo beans should be sorted, rinsed, and drained before cooking, to ensure any rocks and other debris don’t make it into the food.

Various methods can be used to cook the chickpeas:

  • On the stovetop, they should be simmered with a lid between 1½-2 hours.
  • In the Instant Pot, they should be cooked on manual at high pressure for 30-40 minutes, with a 10-minute natural pressure release.
  • In the Crock-Pot, they should be slow cooked on high for 3-4 hours.

Allow the chickpeas to cool to room temperature before proceeding.

Note: For more detailed instructions and tips, see How to Cook Chickpeas.

A silver strainer full of cooked chickpeas that have been thoroughly drained.

Combine Ingredients

Once the chickpeas have been cooled and drained, pour them into the bowl of a large food processor or high-speed blender. Add the olive oil, lemon juice and zest, tahini paste, garlic, salt, cumin, and red pepper flakes. 

Omit the water for now, so that you can judge the texture of the hummus before thinning it out.

The ingredients for hummus are combined in a food processor.

Blend until Smooth

At the food processor or blender’s highest speed, blend the ingredients for 1-2 minutes.

Every 15-20 seconds or so, turn the blender off to carefully scrape the sides of the container, to get any unblended bits down into the hummus. This ensures that no chunks are left behind, and every part of the dip blends up consistently. 

If the hummus is too thick, water may be added in 1 tablespoon increments until the desired consistency is reached. The hummus should be smooth and creamy, without any lumps or graininess. 

Note: For more flavor, the reserved chickpea liquid – also known as aquafaba – may also be used in the place of water.

Fully blended hummus sits inside a food processor.

Serve and Enjoy!

Taste test the hummus for flavor, and blend in more cumin, lemon juice, salt, or other seasonings to taste. When it’s perfect, carefully pour the mix into your container of choice, scraping all sides of the bowl or pitcher. 

Serve the hummus cold or at room temperature, garnished with an extra drizzle of olive oil, more garbanzo beans, fresh parsley, and/or red pepper flakes. Classic accompaniments include carrots, celery, cucumbers, bell peppers, chips, crackers, and soft flatbread.

An easy hummus recipe in a grey bowl with carrots, cucumbers, bell peppers, and celery to serve with it.

Prep and Storage

  • To Prep-Ahead: The chickpeas may be cooked in advance, up to 2-3 days ahead.
  • To Store: Homemade hummus may be stored in an airtight container in the fridge for up to 3-5 days after the garbanzo beans are cooked or the can opened.
  • To Freeze: Leftovers may be stored in a freezer-safe, airtight container for up to 3-4 months. Thaw in the refrigerator and stir well before serving, draining off any excess liquid. Be aware that freezing and thawing may affect the texture of the hummus, and call for re-emulsifying in the blender.

FAQs

Is hummus good for you?

Yes, hummus is healthy for you since it is full of protein, dietary fiber, nutrients, and healthy omega-3 fatty acids. However, hummus is relatively dense in calories and carbs and is not recommended for those on a low-carb or keto diet.

Do you need to boil chickpeas for hummus?

Dried garbanzo beans should always be fully cooked to fork-tender before being consumed or used to make hummus, both for safety and edibility. However, canned chickpeas do not need to be boiled again prior to blending.

Do you have to peel the skin off chickpeas for hummus?

While some argue that peeling the skins off chickpeas will give homemade hummus a smoother texture, it takes quite a bit of time for relatively little difference. It isn’t necessary, but you may do so if the labor is worth a slightly better texture to you.

How do you thicken hummus?

Before adding anything to the hummus, give it an opportunity to sit in the fridge for at least an hour, if not serving immediately. The fats in the olive oil, beans, and tahini will solidify slightly at the cooler temperature, giving it a much thicker texture.

If still too thin, blending in more drained chickpeas is the best way to make the hummus less runny. 

A bowl full of authentic hummus with chickpeas and parsley sprinkled on top.

Expert Tips and Tricks

  • Use dried chickpeas. Cooking your own garbanzo beans from dried yields much better, creamier results than canned ones.
  • Find good oil. Investing in a good-quality olive oil will make all the difference in the final result of your hummus, especially for garnish.
  • Use it creatively. Don’t just eat hummus as a dip – spread it on sandwiches and wraps, make it a dressing for salad or pasta, and much more. 
  • Experiment with garnishes. Try different toppings for your hummus, like olive tapenade, toasted pine nuts, za’atar, or roasted garlic.
  • Save the liquid. Reserve the liquid from your cooked or canned chickpeas, as aquafaba has loads of amazing culinary uses!

More Hummus Recipes

This recipe makes for a classic, authentically Mediterranean hummus that can be enjoyed in loads of applications. However, here are just some of the ways it can be used or modified for different results:

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5 from 6 votes

Easy Homemade Hummus Recipe

Learn how to make the best Homemade Hummus with this easy recipe, which can be ready in 10 minutes or less! Chickpeas, tahini, olive oil, lemon juice, garlic, and salt are blended together in a food processor until smooth and creamy.
Yield 16 servings
Prep 10 minutes
Total 10 minutes

Ingredients 

  • 3 cups chickpeas* cooked from dried beans
  • 1 tsp. lemon zest
  • cup lemon juice 1 large lemon
  • cup tahini
  • 2 garlic cloves finely minced
  • cup olive oil extra virgin, good quality
  • 1 tsp. salt to taste
  • ¾ tsp. cumin
  • ½ tsp. red pepper flakes optional
  • 2-4 Tbsp. water or reserved chickpea liquid

Instructions 

  • Add all hummus ingredients, except for water, into the bowl of a large food processor or high-speed blender.
  • Process for 1-2 minutes, scraping down the sides of the bowl every 15-20 seconds.
  • Add water or reserved chickpea liquid in 1 tablespoon increments and puree until your desired consistency is reached. Adjust to taste.
  • Serve homemade hummus with carrots, celery, cucumber, bell peppers, chips, or crackers. Enjoy!

Tap stars to rate!

5 from 6 votes

Notes

Prep and Storage

  • To Prep-Ahead: The chickpeas may be cooked in advance, up to 2-3 days ahead.
  • To Store: The hummus may be stored in an airtight container in the fridge for up to 3-5 days after the garbanzo beans are cooked/uncanned.
  • To Freeze: Leftovers may be stored in a freezer-safe, airtight container for up to 3-4 months. Thaw in the refrigerator and stir well before serving, draining off any excess liquid. Be aware that freezing and thawing may affect the texture of the hummus, and call for re-emulsifying in the blender.

Nutrition

Calories: 82kcal, Carbohydrates: 6g, Protein: 2g, Fat: 5g, Sodium: 94mg, Potassium: 83mg, Fiber: 1g, Sugar: 1g, Vitamin A: 30IU, Vitamin C: 2.1mg, Calcium: 17mg, Iron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!
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Comments

  1. I don’t know why I ever buy hummus?! As your recipe shows – it is so easy to make and I know just how healthy it is when I make it. Great recipe!

  2. Wow, what a wonderful recipe!!! What are your thoughts about putting all of the ingredients in the food processor at the same time? Would it make a difference in the consistency. Love the blog.

    1. It will probably turn out just fine, but I like to blend up the ingredients separately to ensure the flavors get dispersed evenly 🙂

  3. Lb;
    We love homemade Hummus at our house! I’ll have to share your recipe with the girls. Love your blog.

    Karan