Tested & Perfected Recipes

Smooth & creamy hummus with the perfect balance of flavors. Great with pita or crudités.


It’s easy to buy a tub of hummus at the store but if you have a few extra minutes, it’s worth it to make your own. Store-bought hummus is typically made with soybean oil as opposed to olive oil, citric acid as opposed to lemon juice — and preservatives. Homemade hummus tastes better and is better for you, and it’s made from ingredients you can keep readily on hand: a few cans of chickpeas, extra virgin olive oil, a scoop of tahini, freshly squeezed lemon juice, garlic and spices. Just give it all a whirl in the food processor and you’re done!

Before we get to the recipe, a few words about the ingredients. Some hummus aficionados will tell you it’s important to use dried chickpeas. I assure you, it’s not. I’ve made hummus using both dried and canned and there’s virtually no difference. Just look for organic canned chickpeas without extra salt and additives (if you’re going to cheat, do it properly!). You’ll also find some recipes out there that call for peeling the chickpeas. Supposedly, the skins prevent the hummus from getting super creamy. Again, I’ve tried it, it took forever, and I could barely tell a difference. The important thing is to have the right balance of flavors, and enough liquid to achieve a smooth and creamy consistency.

Begin by draining the chickpeas in a colander. You’ll need to save the canning liquid for the recipe and set aside a few whole chickpeas for serving.

Next, combine the chickpeas, some of the canning liquid, tahini, lemon juice, olive oil, garlic, salt and spices in the bowl of a food processor.

Blitz for a few minutes until smooth and creamy, adding more of the reserved liquid to thin the hummus if desired. It should hold its shape, but not be claggy.

Transfer the dip to a bowl and use a spoon to form a shallow well in the center. Drizzle a bit of olive oil in the well, sprinkle with paprika and parsley, and top with reserved whole chick peas. Serve with pita wedges, pita chips or crudités. Enjoy!



Smooth & creamy hummus with the perfect balance of flavors. Great with pita or crudités.

Servings: About 3 cups


  • 2 (15-1/2 oz.) cans chickpeas (also called garbanzo beans)
  • 1/4 cup freshly squeezed lemon juice, from 2 lemons
  • 1/4 cup sesame tahini, well stirred (preferably Joyva Sesame Tahini)
  • 2 cloves garlic, roughly chopped
  • Heaping 1/4 teaspoon cumin
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 tablespoon freshly chopped parsley, for serving (optional)
  • Paprika, for serving (optional)


  1. Reserving the liquid from the can, drain the chick peas in a colander. Set a few chickpeas aside for garnish.
  2. In the bowl of a food processor fitted with metal blade, combine the chickpeas, 1/3 cup reserved canning liquid, lemon juice, tahini, garlic, cumin, cayenne pepper, salt and olive oil. Process for several minutes until smooth and creamy. The hummus should hold its shape but not be claggy; add more liquid and process again if it seems too thick. Taste and add more lemon and seasoning if desired.
  3. Transfer mixture to a serving dish. Use a spoon to make a shallow well in the center. Drizzle olive oil in the well, sprinkle with parsley and parika, and garnish with reserved chickpeas. Serve at room temperature.

Nutrition Information

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  • Serving size: 1/4 cup
  • Calories: 98
  • Fat: 4g
  • Saturated fat: 1g
  • Carbohydrates: 12g
  • Sugar: 0
  • Fiber: 4g
  • Protein: 5g
  • Sodium: 225mg
  • Cholesterol: 0

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • This is my goto hummus recipe. However it makes ALOT. I usually up the amount of spices a bit as we like it a little more spicy. I typically cook dried chickpeas in my instant pot so I have them on hand for recipes such as this.

    • — Danita Day on April 11, 2019
    • Reply
  • Hi Jenn,
    I made this hummus a few days ago and it was so easy and delicious! My housemate couldn’t stop eating it, so I’m making more for tonite! Movie night. How long do you think this will last(if not gone) in the fridge? I absolutely love every recipe I’ve tried! Thank you. Robin Gabrielle, Seattle Wa

    • — Robin Gabrielle on March 15, 2019
    • Reply
    • Hi Robin, So glad you like this! It should last nicely in the fridge for about 4 days. 🙂

      • — Jenn on March 16, 2019
      • Reply
  • This is so easy to make and very delicious!! I can’t stop eating it!!
    Do you have the nutritional information available?
    Also, do you think this would freeze well?
    Thanks for your help.

    • — Wendy Schoenburg on March 4, 2019
    • Reply
    • Hi Wendy, glad to hear you like this! I’ve never frozen hummus, so I googled it to see if I could find some info. It appears that it can be frozen and here are some tips for going about it. And I just added nutritional info to this. Hope that helps!

      • — Jenn on March 5, 2019
      • Reply
  • Good recipe. Only wish she would have included instructions for dry chick peas as well.

    • — David on January 13, 2019
    • Reply
  • This hummus is amazing!! I’ve made it many, many times and it is always wonderful!

    • — Carla on December 20, 2018
    • Reply
  • My Middle Eastern-American friend (and one NYT recipe) swears by Soom brand tahini… bought on Amazon and going to give a try… can’t wait!

    Love so many of your recipes!

    • — Tricia on December 15, 2018
    • Reply
    • Soom really is excellent tahini!

      • — Corinne on March 6, 2019
      • Reply
  • Hi Jenn,
    I’m really looking forward to preparing this recipe for the first time, as I have loved every other recipe of yours that I’ve tried! Can you please tell me how long you think it will keep? I’d like to prep ahead for a few parties and work potlucks. Thanks in advance for your advice!

    • — Christina on December 6, 2018
    • Reply
    • Hi Christina, so glad you enjoy the recipes! The hummus should keep nicely in the fridge for 3 – 4 days. Hope your holidays are great!

      • — Jenn on December 6, 2018
      • Reply
  • Amazing! I omitted the tahini and it was still delicious. Another batch I omitted the cayenne too (made for kids) and it was still amazing with a distinctive lemon and garlic zing. Thank you!

    • — Julie on October 28, 2018
    • Reply
  • Boy, that was easy. I didn’t have lemon juice, so I used lime juice. Tasted awesome. Served on thinly sliced baguettes. Oh God, I’m going to get me another serving it is so good.

    • — Daniel Beck on August 24, 2018
    • Reply
  • This is a staple recipe at our home! My two-year-old daughter will eat it by the spoonful – just like mommy 🙂 We now spend less than half of what we normally did on hummus each week for something far superior. Thanks, Jenn! My only adjustment is to sub water for the canning liquid.

    • — Shelly Coltrin on June 28, 2018
    • Reply
  • Hi Jenn! I absolutely love all your recipes and pass your name as much as I can to people that love the recipes I make of yours! Question…have you seen Christoper Kimball’s recipe from Milk Street for hummus? I’m very curious to hear your thoughts/comparisons to what he did. I live in Michigan very close to Dearborn…and the hummus is off the charts around here…but pretty expensive. Just trying to get that authentic taste every time! Thanks so much! Julie

    • — Julie on June 14, 2018
    • Reply
    • Hi Julie, His recipe is very authentic…mine is the lazier version. I don’t think there’s a big difference in taste though. 🙂

      • — Jenn on June 15, 2018
      • Reply
  • Fabulous! I just made half the recipe in my mini food processor and it was so smooth and delicious. Since I am not a tahini fan I added in 1 teaspoon of sesame oil at the end and it was so good. Lovely flavors!

    • — Barbara on May 8, 2018
    • Reply
  • Loved it! You’re recipes are so easy to follow! Can’t wait to try more!

    • — Ginny on April 23, 2018
    • Reply
  • This is a great hummus recipe, thanks so much for it! I added some roasted red peppers and it was delicious, I imagine there could be many variations but it is delicious as written!

    • — Deb on April 15, 2018
    • Reply
  • This recipe is perfection. Thank you for posting.

    • — Monica on March 14, 2018
    • Reply
  • I’ve made this several times and just killed a batch tonight for dinner. Very easy to make and I can no longer gag down the store bought stuff that my wife is peddling. It’s also great with avocado if you are light on Tahini.

    • — Paul Mattoon on March 7, 2018
    • Reply
  • I made this the other night and both my husband and I agree that this was so much better than anything we have purchased. Added bonus was that it was so simple! The most time-consuming task was opening a can of chickpeas and rinsing them. Pop everything in the food processor, whirr, enjoy. I ate so much I was wishing I’d paired it with carrot sticks instead of pita crackers. This will definitely be a staple.

    • — Candace on March 6, 2018
    • Reply
  • This was very easy to make and very good. I added about 1t smoked paparika to the recipe. I had many requests for the recipe. This was better than the store bought hummus!

    • — Shari Darling on March 6, 2018
    • Reply
  • This is my go-to Hummus recipe. Always turns out great and so easy to do. We add roasted red peppers and it’s even better. Thanks!!

    • — Sherri Hill on March 5, 2018
    • Reply
  • This is our new favorite hummus! It is so creamy and the flavors together are so delicious. Sometimes, it comes out a little thicker than we like, so I add a touch more of the reserved liquid from the garbanzo beans. Thanks, Jenn!

    • — Laura Kawczak on March 3, 2018
    • Reply
  • Omg better than store bought! And I feel good about feeding it to the kids! I leave out the cayenn because my kids don’t like spice. I’ve been telling all my mom friends about your recipes!!!

    • — Rachel on March 1, 2018
    • Reply
  • OK Jenn, I blame you for the fact that I sat down to watch the ice dancing competition in the Olympics one night and ended up eating an entire bowl of this hummus. I bought some spinach and kale chips to go with it, so yummy. Could you not have made it a little less delicious so I would not eat as much? LOL

    • — Trudy Black on February 21, 2018
    • Reply
    • 🙂 glad you liked it!

      • — Jenn on February 21, 2018
      • Reply
  • Love this recipe! Every time I serve it as appetizer for guests they scarf it down. The garnish suggested in the recipe makes it look so pretty and impressive. Sometimes I just use my emulsion blender when I don’t feel like having to clean my food processor!

    • — Abby on December 5, 2017
    • Reply
  • Outstanding, easy, always compliments!

    • — mtnlou on November 30, 2017
    • Reply
  • Finally! A hummus recipe that I will make again. Turned out perfectly. And it freezes quite nicely.

    • — Lisa on November 27, 2017
    • Reply
  • Hi Jenn, Looking forward to trying this recipe. I made Hummus once before and had issues with the Tahini I bought from Wegman’s in PA. Don’t remember the brand but it had separated and the non oil part was quite thick/hard and it was very difficult to reconstitute it. Do you have any suggestions? Does the brand you suggested not have this issue? Thanks!

    • — Pam K. on July 13, 2017
    • Reply
    • Hi Pam, Yes that’s happened to me many, many times. The best thing is to just put it all in a food processor and blend it up. You could also try warming it up in a bowl of hot water; this should make it easier to stir.

      • — Jenn on July 14, 2017
      • Reply
  • Delicious. I made this over the weekend and sprinkled smoked paprika, which complimented the flavor quite nicely.

    • — Rossalyn S. on July 10, 2017
    • Reply
  • When using the canned beans, I always rinse until water runs clean, you make no mention of that here. Is it called for?

    • — Carol Winkelman on July 3, 2017
    • Reply
    • Hi Carol, typically I would rinse any canned beans, but because you’re adding some of the liquid from the can back into this recipe, it’s not necessary here.

      • — Jenn on July 5, 2017
      • Reply
  • This is the best hummus recipe ever!! I no longer buy store bought hummus. I have given this recipe to others, and they agree that this is the best recipe that they have ever tried. If you love hummus, make this recipe- you won’t be disappointed.

  • Love the hummus – make it often – thanks for another great recipe !

    Question – The hummus is very creamy and moist after I make it; gets thicker and a little drier after a few day.
    Is this common ? Anything you recommend I can do ?

    Thank you !

    • Yes that’s normal :). You can always add a tiny bit of water or olive oil to thin it out.

  • Hi! Can I use cannellini beans instead? I had a cannellini hummus at a restaurant. It was so good and lighter than garbanzo beans but I haven’t the foggiest if they just substituted one white bean for another. The waiter only knew it was cannelloni beans used. Thanks!

    • Sure, Elsie – that should work.

  • Thank you for making this such a great website!! The hummus was a hit!!!

  • Yet another deliciously perfect recipe, Jenn! I just made this in my new food processor, because I was dying to break it in. It has just the right amount of seasoning. The texture is so smooth and creamy. I added more garlic, but that’s just my personal taste. Another winner! It is so worth the time to make at home.:)

  • Very good hummus – never realized how easy it was to make at home! No more store bought hummus for us!!

  • I have made this hummus dozens of times and always get compliments. It is the perfect blend of tahini, cumin, and lemon juice! There is always some in my refrigerator as it lasts and is so easy to make. Thank you!

  • Jenn, I notice quite a few of your recipes call for a food processor. Can a blender do processor duty? I have a blender but I would go out and buy a food processor if you think it would be worth it.

    • Hi Duffy, For some recipes it can, but usually not. I do use my food processor all the time so I think it’s worth the investment :).

      • Okay thanks! Looking forward to trying one out. This hummus recipe looks like a great starter?

  • Hi Jenn,
    I’m not a Tahini fan. Do you have any substitute suggestions?

    • Diana, you could substitute with any nut butter like peanut, almond or cashew butter.

  • One tip for shelling chickpeas quickly: place all the chickpeas together in a deep mixing bowl and fill with water. Scoop up handfuls of chickpeas and rub gently between your palms, dropping them back in the water as you go. The shells will fall off and float on the surface. Pour off some of the water with the shells, then repeat the process a couple of times, refilling with water as needed to separate the shells from the chickpeas. You won’t get every shell, but you’ll get most of them. I do think the shelling makes a difference.

  • Perfection! Love this recipe! I did 1 1/2 of this recipe and made 2 versions– original and then I added in some pesto to the second batch. I don’t think I will ever buy store-bought again!

  • This is my go-to recipe for hummus. I make it once a week and it doesn’t last long. There’s been discussion on dried vs. canned chickpeas and the difference in the different canned versions with respect to texture. There aren’t organic chickpeas at my local store and I’ve found that the Goya brand creates the creamiest result in my opinion. If others have found better, please pass it along!

  • Why are these cooks “BUYING” Chic Peas?
    The dried are so easy to cook & those of you buying the canned packed in Who Knows What kind of Water would never, ever buy a can of Chic Peas/Garbanzo Beans again.

    My family & I love this recipe as do my neighbors & always assign me Hummus for a get togather.

    Thank you ever so much Jen.

  • Can you please tell me how long this recipe can keep in the fridge? I’m preparing this for a wedding appetizer and want to make it ahead of time.

    • Hi Marcy, it should keep well for 3 to 4 days.

  • Hi Jenn, how long will the hummus stay in the fridge? Thank you!

    By the way, I can’t say enough good things about your recipes! I make them all of the time and they are all off the charts delicious. ? Thanks for making such delicious recipes!

  • Delicious! I will use this all the time.

  • This hummus is incredible and couldn’t be any easier to make. I eat it by the spoonful. Love this recipe!!

  • This is a great recipe. I’ve also had hummus with pita wedges and raw onion. Great appetizer.

  • I have used this recipe since January 2014 and only will change it up with fresh herbs, flavored olive oils like garlic oil or pepper oil, but otherwise it is the best. Be sure to rinse the beans well. and Yes, if you do not have Tahini, you may substitute any nut OR seed butter to it. I personally like toasted sunflower seed butter in it with roasted garlic. Just a change of pace….

  • Hi Jen, I make the hummus at least twice a month and its my go to for hummus so I thought I would ask you a question. I love the classic hummus and never feel like I need to add anything. My husband loves red pepper and wants me to add some. How much should I add and would that be all I would need to add?

    • Hi Julie, I’d probably add about 1/2 cup jarred roasted red peppers, rinsed and drained. I don’t think you’d need to add anything else. Please let me know how it turns out 🙂

      • Thanks Jen! I will let you know how it turns out! 🙂

  • I think this recipe is very good!! I did soak and cook dried beans for this which worked just fine. I usually skip salt in recipes but find in hummus it is a must. I think many hummus recipes are afraid of a little seasoning which is too bad.

  • This is wonderful stuff -smooth, creamy and flavorful. We like it much better than the hummus we were buying. Thanks, Jenn, for another winner!

  • I made this hummus with the following substitution: added chipotle pepper powder and used home made tahini. The result was fantastic. This is a great basic recipe for hummus and I can think of may ways to modify it 🙂 Will try it with garlic and artichoke next time. Thanks Jen!

  • How long will this hummus stay in the refrigerator? I’d like to make it today for Super Bowl Sunday.

    • Hi Teri, I’d say it keeps well for a few days.

  • I love hummus and have been searching high and low for that perfect smoothness and haven’t found it in a homemade recipe until now. The balance is perfect! In a pinch I didn’t have enough chickpeas, so I used half chickpeas and half cannellini beans and wow, delicious! I’ve made so many flavor variations, one with chopped, fresh rosemary and roasted garlic, one with extra lemon zest and dill, one with three different olives. This is just a great base recipe you can add all kinds of goodies to! Thanks Jenn!!!!!

  • I love hummus! The classic is my favorite. I made this last night and followed the recipe, popped everything into my vitamix and it turned out perfect!! This will be my go to recipe for classic hummus.

  • I’ve tried several different recipes for homemade hummus, but I’ve finally found “the one”. 🙂 I do shell my canned chickpeas though. It doesn’t take me too long once I get going.

  • This is a very good combination of flavors. I’ve made a number of hummus recipes and this one is at the top for ease, flavor, and texture. I had to drain and rinse the beans very well as canned garbanzos can have a funky flavor if the canning liquid is still there. I always add a little more garlic and added little extra oil in this one for the texture I wanted. This will be my go to recipe.

  • Any suggestions for substitutes for lemon and cumin allergy ?

    • Hi K, You can omit the cumin and use another acidic ingredient for the lemon, such as white wine vinegar. Hope that helps!

      • It does, thanks so much, Jenn!

  • I just made these and they were “ok.” They had a tinny flavor of canned beans and weren’t very flavorful. I added more spices and still not that great. I used Trader Joe’s Organic chick peas. Disappointing recipe.

  • You make this look so simple, I’m going to have to get this one a try! Thank you for the recipe!

  • I love Hummus and always wanted to try making it. Once I saw how simple the recipe was along with the pictures, I thought I’d give it a try. Needless to say, I have NEVER gone back to store bought!
    I have made many variations, esp love it with Kalamata olives and red peppers.
    This is a winner. Thanks again!!

    • — Alfreida Dacosta
    • Reply
  • I have made this a couple of different times, with mixed results. I usually have to use more tahini and oil to get it creamy. However, I don’t think the recipe is the problem: my conclusion is that the brand of canned beans used makes a world of difference. I have never found organic at my local grocery store, so I have used a name brand and the cheap store brand. Pay the little extra for the name brand beans. The store brand’s texture was awful! I had to add so much more tahini and oil to make it smooth, and it never really came out with the texture I wanted. I think I may make a trip to Trader Joe’s or Central Market and stock up on organic, no salt added chick peas and see if that helps.

  • This is very similar to the Hummus recipe that I have used for ages- Love it. I make a double batch then divide it into thirds and add different flavors. ie this week there is mild Hatch chilis, hot Hatch and pesto. It is so versatile.

  • I love hummus and find it SO EASY to make, and much less expensive (and better tasting) when making it at home.

    Though the basic ingredients are often the same, I’m always on the look for a new twist so tried your recipe. It was really good!

    The only difference I made was — instead of using the reserved liquid (I never do that), I used water instead. Still came out great.

    Thank you for always sharing your recipes and wisdom.

  • I was introduced to your website last year with this recipe. I absolutely love making this hummus and I make it all the time. Its easy to make, tasty, and came with a very clever tip to save time and money on the Tahini.
    I’m a big fan of the other recipes as well. I always trust you’re posting something worth making. 😉

  • Very good. My husband eats a lot of hummus and he said this was the best. One of our favorites is edamame hummus, which I buy at Trader Joes. Could I use your recipe and substitute edamame for the chickpeas? Or 1/2 chickpeas?

    • Hi Danita, I think it would work…start with half edamame and half chickpeas. Please let me know how it comes out!

  • I thought this was a little under seasoned and needed just a touch more salt. Otherwise it’s near perfect Hummus.

  • This is my first attempt at making hummus, and can’t believe how easy it is to do. The only thing I added was to top it with Sirahcha sauce. My husband won’t even try it, so I had to eat it all by myself. 🙂

  • A guilt-free snack when eaten with crudités-love it! I plan to have this as a staple in our refrigerator. I may try adding roasted peppers next time.

  • I have to comment again after making this, even though I already commented about making homemade hummus for years. I tried this one which is slightly different than my go to Emeril recipe and I have to say, I like this better. This will be my new go to hummus recipe. I like the texture better with adding the bean juice and I love the flavor of the added spices. I used the low sodium beans…who knew there was such a disparity in sodium! This is a keeper!

  • Made this today – so delicious! Much easier than I thought to make and now I don’t have to buy it anymore!

  • i love hummus, too. and have made my own, but will try this one, too. thanks

  • gotta agree with you-nothing to beat the bang on flavour & taste of homemade hummus !

  • Thank you Sooooo much for sharing this recipe. I love hummus.

  • Thanks not a fan of store-bought either but will try this. Also love Marcia’s tip on freezing the Tahini.

  • I’ve made the hummus many times without adding the tahini…just as good!

  • What is tahini and where can this be purchased?

    • Hi Mimi, Tahini is sesame paste and it can be purchased at most large grocery stores. Whole Foods carries it as well.

  • This looks like delicious hummus! I love hummus 🙂

  • I also add green onions which I think gives it a great flavor.

  • I’ve made hummus for years, and I’ve never used cayenne or cumin, otherwise this recipe is right on! Thanks Marcia for the idea of freezing the tahini, it’s a real winner.

  • Totally agree with you about the ease of making your own hummus. I have been doing this for years. I used Emeril’s recipe which is very similar to this one. I will definitely try using the reserved juice from the beans next time and think that is a great way to moisten the finished product. My daughter actually took hummus and pita every day for lunch when she was a senior in high school. I had my recipe memorized!

  • Thank you for reminding me how easy hummus is to make! And it makes the perfect meal for summertime.

  • Since the can of Tahini paste is so large, I measure the leftovers into 1/4 C portions in small paper cups, cover them with Press and Seal Wrap and freeze them. Once frozen you can put them all into a gallon size ziploc bag and you have ready made portions for your next batch of hummus. Be sure and put the date on the bag – they will keep, frozen, for about a year.

    • Thanks Marcia! I was wondering what to do with that big can of tahini!

    • I got tired of tahini going bad so now I use peanut butter instead. I haven’t tried it yet but I imagine almond or cashew butter would be good too. Just make sure no one is allergic.

  • So simple, and so delicious. Thank you.

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