5 stars based on 37 votes


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!


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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.
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Reviews & Comments

  • 5 stars

    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
  • 5 stars

    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
  • 5 stars

    Loved it! You’re recipes are so easy to follow! Can’t wait to try more!

    - Ginny on April 23, 2018 Reply
  • 5 stars

    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
  • 5 stars

    This recipe is perfection. Thank you for posting.

    - Monica on March 14, 2018 Reply
  • 5 stars

    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
  • 5 stars

    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
  • 5 stars

    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
  • 5 stars

    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
  • 5 stars

    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
  • 5 stars

    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
  • 5 stars

    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
  • 5 stars

    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
  • 5 stars

    Outstanding, easy, always compliments!

    - mtnlou on November 30, 2017 Reply
  • 5 stars

    Finally! A hummus recipe that I will make again. Turned out perfectly. And it freezes quite nicely.

    - Lisa on November 27, 2017 Reply
  • 5 stars

    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
  • 5 stars

    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
  • 5 stars

    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.

    - Amy on May 11, 2017 Reply
  • 5 stars

    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 !

    - d on May 5, 2017 Reply
    • Yes that’s normal :). You can always add a tiny bit of water or olive oil to thin it out.

      - Jenn on May 6, 2017 Reply
  • 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!

    - elsie on March 23, 2017 Reply
    • Sure, Elsie – that should work.

      - Jenn on March 23, 2017 Reply
  • 5 stars

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

    - TSR on February 13, 2017 Reply
  • 5 stars

    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.:)

    - Valerie Bianchi on February 9, 2017 Reply
  • Very good hummus – never realized how easy it was to make at home! No more store bought hummus for us!!

    - Tracy on January 4, 2017 Reply
  • 5 stars

    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!

    - Chris on October 8, 2016 Reply
  • 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.

    - Duffy on July 15, 2016 Reply
    • 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 :).

      - Jenn on July 16, 2016 Reply
      • Okay thanks! Looking forward to trying one out. This hummus recipe looks like a great starter?

        - Duffy on July 16, 2016 Reply
  • Hi Jenn,
    I’m not a Tahini fan. Do you have any substitute suggestions?

    - Diana on July 14, 2016 Reply
    • Diana, you could substitute with any nut butter like peanut, almond or cashew butter.

      - Jenn on July 14, 2016 Reply
  • 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.

    - Jessica Wright on July 14, 2016 Reply
  • 5 stars

    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!

    - Erin Putnam on July 7, 2016 Reply
  • 5 stars

    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!

    - Chuck S. on June 24, 2016 Reply
  • 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.

    - BARBARA on June 23, 2016 Reply
  • 5 stars

    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.

    - Marcy on May 23, 2016 Reply
    • Hi Marcy, it should keep well for 3 to 4 days.

      - Jenn on May 24, 2016 Reply
  • 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!

    - Rachel on February 7, 2016 Reply
  • 5 stars

    Delicious! I will use this all the time.

    - Susan on December 21, 2015 Reply
  • 5 stars

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

    - Courtney K on October 29, 2015 Reply
  • This is a great recipe. I’ve also had hummus with pita wedges and raw onion. Great appetizer.

    - Robb B on August 30, 2015 Reply
  • 5 stars

    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….

    - Suzy on August 27, 2015 Reply
  • 5 stars

    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?

    - Julie Fluegel on June 7, 2015 Reply
    • 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 🙂

      - Jenn on June 11, 2015 Reply
      • 5 stars

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

        - Julie Fluegel on June 12, 2015 Reply
  • 5 stars

    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.

    - Erika on May 7, 2015 Reply
  • 5 stars

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

    - Vicki Frederick on April 20, 2015 Reply
  • 5 stars

    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!

    - Uma Mahajan on March 26, 2015 Reply
  • How long will this hummus stay in the refrigerator? I’d like to make it today for Super Bowl Sunday.

    - Teri on January 26, 2015 Reply
    • Hi Teri, I’d say it keeps well for a few days.

      - Jenn on January 26, 2015 Reply
  • 5 stars

    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!!!!!

    - Lana Pietro on December 10, 2014 Reply
  • 5 stars

    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.

    - Julie Fluegel on November 21, 2014 Reply
  • 5 stars

    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.

    - Rebecca on July 14, 2014 Reply
  • 5 stars

    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.

    - Linda on July 6, 2014 Reply
  • Any suggestions for substitutes for lemon and cumin allergy ?

    - K on June 2, 2014 Reply
    • Hi K, You can omit the cumin and use another acidic ingredient for the lemon, such as white wine vinegar. Hope that helps!

      - Jenn on June 3, 2014 Reply
      • It does, thanks so much, Jenn!

        - K on June 3, 2014 Reply
  • 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.

    - Danielle on May 27, 2014 Reply
  • You make this look so simple, I’m going to have to get this one a try! Thank you for the recipe!

    - Carol on March 1, 2014 Reply
  • 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 on November 5, 2013 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.

    - Amber on October 23, 2013 Reply
  • 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.

    - Saundra on September 1, 2013 Reply
  • 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.

    - Dee on March 12, 2013 Reply
  • 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. 😉

    - Andie on March 10, 2013 Reply
  • 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?

    - Danita on March 2, 2013 Reply
    • Hi Danita, I think it would work…start with half edamame and half chickpeas. Please let me know how it comes out!

      - Jenn on March 3, 2013 Reply
  • I thought this was a little under seasoned and needed just a touch more salt. Otherwise it’s near perfect Hummus.

    - Winston on October 4, 2012 Reply
  • 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. 🙂

    - Nicki Howerton on October 2, 2012 Reply
  • 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.

    - Julie Backas on October 2, 2012 Reply
  • 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!

    - Karen on August 9, 2012 Reply
  • Made this today – so delicious! Much easier than I thought to make and now I don’t have to buy it anymore!

    - Christian on August 4, 2012 Reply
  • i love hummus, too. and have made my own, but will try this one, too. thanks

    - sylvia on July 16, 2012 Reply
  • gotta agree with you-nothing to beat the bang on flavour & taste of homemade hummus !

    - Priya Sreeram on July 16, 2012 Reply
  • Thank you Sooooo much for sharing this recipe. I love hummus.

    - Gladys on July 13, 2012 Reply
  • Thanks not a fan of store-bought either but will try this. Also love Marcia’s tip on freezing the Tahini.

    - Leslie on July 12, 2012 Reply
  • I’ve made the hummus many times without adding the tahini…just as good!

    - sharon on July 12, 2012 Reply
  • What is tahini and where can this be purchased?

    - mimi on July 12, 2012 Reply
    • Hi Mimi, Tahini is sesame paste and it can be purchased at most large grocery stores. Whole Foods carries it as well.

      - Jenn on July 12, 2012 Reply
  • This looks like delicious hummus! I love hummus 🙂

    - Ashley @ Wishes and Dishes on July 12, 2012 Reply
  • I also add green onions which I think gives it a great flavor.

    - Maxine Brand on July 12, 2012 Reply
  • 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.

    - Ginny Cass on July 12, 2012 Reply
  • 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!

    - Karen on July 12, 2012 Reply
  • Thank you for reminding me how easy hummus is to make! And it makes the perfect meal for summertime.

    - Linda--There and Back Again on July 12, 2012 Reply
  • 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.

    - Marcia on July 12, 2012 Reply
    • Thanks Marcia! I was wondering what to do with that big can of tahini!

      - Carin on July 12, 2012 Reply
    • 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.

      - jeri on July 12, 2012 Reply
  • So simple, and so delicious. Thank you.

    - Anne Freedman on July 12, 2012 Reply
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