Hummus

Tested & Perfected Recipes

This is the best homemade hummus recipe — and it’s easy to whip up with very few ingredients.

I first learned how to make authentic hummus in a tiny hole-in-the-wall (literally!) kebab and hummus shop in the Old City of Jerusalem. So, for me, that traditional hummus has always been the standard by which all others are measured. It was good enough to eat with a spoon.

This hummus recipe is based on that taste memory.  It is a world apart from store-bought hummus, which is typically made with soybean oil as opposed to olive oil and citric acid as opposed to lemon juice — not to mention preservatives. And, honestly, there’s no reason to buy hummus at the store; it is incredibly easy to make from scratch with very few ingredients. Just give ’em all a whirl in the food processor and you’re done.

What You’ll Need To Make Hummus

ingredients for hummus

Chickpeas are the main ingredient in hummus. I use canned, which may come as a surprise since many hummus aficionados insist on using dried chickpeas. I assure you, it’s not necessary. I’ve made it both ways and there’s virtually no difference. I have also seen recipes that call for peeling the chickpeas. Supposedly, the skins prevent the hummus from getting super creamy. Again, I tried it; it took forever and I could not tell the difference. Keep it simple!

The other key ingredient in hummus is tahini, a condiment made from toasted ground sesame seeds. Frequently used in Middle East cooking, tahini is also used in baba ghanoush and halva. You can find it in most supermarkets near the other nut butters.

When you open a can of tahini, you will notice that the solids settle in the bottom the can, similar to natural peanut butter. It is very difficult to stir tahini in the can (the solids on the bottom are quite stiff) so I suggest scraping the entire contents of the can into a bowl, then using a whisk or hand-held electric mixer to blend. Place whatever tahini you don’t use back in the can and refrigerate until needed.

whisking tahini in bowl

How To Make Hummus

Begin by draining the chickpeas in a colander (no need to rinse them). You’ll need to save the canning liquid for the recipe and set aside a few whole chickpeas for serving.

Draining the chickpeas

Next, combine the drained chickpeas, tahini, lemon juice, olive oil, garlic, salt, spices and 1/3 cup of the canning liquid in the bowl of a food processor.

Hummus ingredients in food processor

Blitz for a few minutes until smooth and creamy, adding more of the reserved liquid to thin the hummus if desired. The hummus should just hold its shape when you drag a spoon through it.

Blended hummus in food processor

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 the reserved whole chick peas. Serve with pita wedges, pita chips or crudités. Enjoy!

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Hummus

This is the best homemade hummus recipe — and it’s easy to whip up with very few ingredients.

Servings: About 3 cups
Prep Time: 20 Minutes
Total Time: 20 Minutes

Ingredients

  • 2 (15-1/2 oz.) cans chickpeas
  • 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)

Instructions

  1. Reserving the liquid from the cans, drain the chickpeas in a colander (no need to rinse them). Set a few chickpeas aside for garnishing the hummus.
  2. In the bowl of a food processor fitted with metal blade, combine the chickpeas, lemon juice, tahini, garlic, cumin, cayenne pepper, salt, olive oil, and 1/3 cup of the reserved canning liquid. Process for several minutes until smooth and creamy. The hummus should hold its shape when you drag a spoon through it; add more liquid and process again if it seems too thick. Taste and add adjust seasoning, if necessary.
  3. Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with parsley and paprika, then garnish with the reserved chickpeas. Serve at room temperature with pita bread, pita chips or crudités.
  4. Make-Ahead Instructions: Hummus can be made and stored in a covered container in the refrigerator up to two days ahead of time. Bring to room temperature before serving.

Nutrition Information

Powered by Edamam

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

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Reviews & Comments

  • Hi Jenn
    Yum! The very best hummus. How long will this keep in the fridge? I am the only one eating it and it makes a lot. I see that the recipe says can be made two days in advance before serving. So, does that mean it has a three day life? Just want to know before I try cutting the next batch in half.

    • — Susan on August 9, 2019
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  • This hummus is the best I have ever had, better than shop brought and easy to make!

    • — Sue Macdonald on August 5, 2019
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  • I would give you A THOUSAND stars in reviews.
    My partner (Japanese) isn’t into any kind of spread (eggplant, pate, etc.) but oh boy how much he could eat of this hummus! :))
    He was very skeptical when I served it with veggies and toast for breakfast but in the end he was like “you must enter this in your regular menu” :)))
    I love it too and will surely make it again!
    Thank you for all your work and efforts to provide us with easy to follow delicious recipes!

    • — Ildi on July 13, 2019
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  • Hi Jenn! This review (or actually these words of gratitude) is long overdue! I’ve been a follower of yours for a pretty long time and right from the beginning, realized that you are an amazing cook (chef)! Absolutely every recipe that I have made of yours has been stupendous! Recently I’ve been on a hummus kick, seeking out my favorite recipe and then, there it was! The easiest, MOST wonderful hummus ever!!! (And, I think I’m a pretty good cook!). So.. thank you forever and ever!!!😘

    • — Sharon Goetchius on July 10, 2019
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    • You are so welcome, Sharon!! xoxo

      • — Jenn on July 10, 2019
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  • Another successful recipe from Once Upon a Chef! I added a bit more garlic and it really amped up the flavor. This will be another go-to recipe in our house.

    • — Linda on July 10, 2019
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  • Hi Jenn, I live in Asia. So Tahini may not be available. Could I just toast the said amount of sesame seeds and grind them to a paste (instead of buying Tahini)? I do that for Japanese Sesame Dressing. Thanks.

    • — anonymous on July 10, 2019
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    • Hi, I think you’ll need to add oil to the sesame seeds to make tahini paste. Here’s a recipe (keep in mind that I’ve never made this recipe but it seems pretty straightforward and gets good ratings). Hope that helps!

      • — Jenn on July 11, 2019
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  • Hi Jenn, this is the first time I’ve made hummus. It was super easy and delicious, as promised
    I will never buy hummus again. Thank you.

    • — Becky on June 26, 2019
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  • Delicious and super easy. I topped it with harissa olive oil. Really excellent.

    • — Chris on June 10, 2019
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  • Home made Much better than store bought Glop!
    Tahini, peanut butter etc can be stirred thoroughly by putting 1 beater on a hand mixer & sticking it into to the jar. Hang On! (clean non greasy hands) put mixer on Low or prep for a new kinda facial & wall paint.🤣

    • — Marko on June 3, 2019
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  • I made this yesterday and whole family loved it! i didn’t have that brand of tahini but used an israeli brand. Will be making my own hummus from now on!

    • — adria on June 3, 2019
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  • Fantastic hummus!
    I just returned from my first trip to Israel, where the food was wonderful and the hummus amazing. I doubted my ability to reproduce it at home, but I gave this a try. My only substitution was the Soom tahini recommended by Michael Solomonov of Zahav fame. And also, as Mr. Solomonov suggests, I processed the ingredients in the food processor, and then I processed them some more! The key is to process much longer than you think, five minutes at least. The result is amazing hummus, as good as I remembered from Israel. No comparison to store-bought.

    • — Linda on June 2, 2019
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  • I suspect it can make a big difference what brand of chickpeas you use due to flavor, texture, and salt content. Quality is even more important if you’re adding the canning liquid. I noticed that Jen uses Goya which I’ve seen highly rated in the past. I have a hard time finding Goya in the stores where I shop, so I just looked online to see what brands are most recommended.

    Goya came out on top in multiple places, and Bush’s also did very well. Westbrae Natural rated well among the organic brands. As some one who lives a block away from Trader Joe’s, it pains me to say that their chickpeas were universally scorned. It might be helpful to look at ratings to figure out the best available choices in your area.

    I know Joyva is good tahini, but I don’t buy it because the can size is just too big for someone who lives alone as I do. Just in case you don’t scroll all the way down, there’s an early post here about how you can freeze tahini in small batches. Who knew! Between Marcia’s freeze the tahini suggestion, Jen’s simple recipe and her smart Tahini blending method, I’m looking forward to a summer of homemade hummus. I can’t wait for tomato season . . .

    • — Brenda on May 30, 2019
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  • I love hummus. This is the best recipe I’ve come across. It’s also quite straight forward. The consistency and flavor is just right. My family likes spice, so I do add an extra pinch of cayenne.

    • — Diane on May 30, 2019
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  • 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
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  • 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
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    • Hi Robin, So glad you like this! It should last nicely in the fridge for about 4 days. 🙂

      • — Jenn on March 16, 2019
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  • 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
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    • 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
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  • Good recipe. Only wish she would have included instructions for dry chick peas as well.

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

    • — Carla on December 20, 2018
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  • 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
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    • Soom really is excellent tahini!

      • — Corinne on March 6, 2019
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      • Yes, it is excellent tahini!! 😊

        • — Corinne on June 3, 2019
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      • How could I sub sesame seeds for the tahini? And prepare in the Vitamix instead of food processor? Which sesame seeds hulled or unhulled? Or is there a reason in your opinion to use the pre-made tahini?

        • — Stacey on July 10, 2019
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        • Hi Stacey, It’s no problem to make your own tahini paste if you’d prefer. Here’s a recipe that shows you how (keep in mind that I haven’t tried the recipe). From what I’ve read, it sounds like most tahini recipes use hulled sesame seeds.

          • — Jenn on July 11, 2019
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  • 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
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    • 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
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  • 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
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  • 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
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  • 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
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  • 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
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    • 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
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  • 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
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  • Loved it! You’re recipes are so easy to follow! Can’t wait to try more!

    • — Ginny on April 23, 2018
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  • 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
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  • This recipe is perfection. Thank you for posting.

    • — Monica on March 14, 2018
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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    • 🙂 glad you liked it!

      • — Jenn on February 21, 2018
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  • 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
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  • Outstanding, easy, always compliments!

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

    • — Lisa on November 27, 2017
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  • 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!

    • 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.

  • Delicious. I made this over the weekend and sprinkled smoked paprika, which complimented the flavor quite nicely.

  • When using the canned beans, I always rinse until water runs clean, you make no mention of that here. Is it called for?

    • 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.

  • 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?
    Thanks,
    Diana

    • 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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