Best Easy Hummus Recipe

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Say farewell to mediocre store-bought hummus—my hummus recipe guarantees a creamy, whipped, flavor-packed spread, ideal for scooping with pita or as a standout on any Middle Eastern table.

Bowl of hummus topped with whole chickpeas.

Hummus is a Middle Eastern spread made from a blend of chickpeas, tahini, lemon juice, olive oil, garlic, and spices. It’s commonly served as a starter or mezze, paired with pita bread, or as a side to dishes like falafelkofta, Israeli salad, shakshuka, or chicken kabobs. I was fortunate enough to learn this authentic hummus recipe from a kabob maker in the Old City of Jerusalem. Using a few smart shortcuts I’ll share with you, it’s surprisingly easy to replicate at home.

Why go to the effort of making homemade hummus when you can just buy a tub at the store? For starters, homemade hummus skips the soybean oil often found in store-bought varieties, staying true to traditional olive oil, and it swaps the artificial tang of citric acid with fresh lemon juice. Plus, no preservatives! Not only is homemade hummus healthier, but it also delivers a flavor that is heads and shoulders above store-bought varieties.

“This hummus is FANTASTIC — the best I have ever had — and also ridiculously easy to make. No more store-bought hummus for me!”

Rebecca

What You’ll Need To Make My Easy Hummus Recipe

ingredients for hummus
  • Canned Chickpeas: The base of the hummus, providing a smooth texture and a nutty flavor.
  • Lemon juice: Adds brightness and acidity.
  • Sesame Tahini: Made from ground sesame seeds, tahini contributes a rich, nutty flavor and creamy texture. It is also used in other Middle East dishes, such as baba ghanoush, tahini sauce, and halva. You can find it in most supermarkets near the other nut butters.
  • Garlic: Adds a pungent kick and depth of flavor.
  • Cumin and Cayenne Pepper: These spices provide earthiness and a slight heat, respectively.
  • Extra-Virgin Olive Oil: Olive oil adds richness, smoothness, and a fruity aroma to the hummus. It also helps in blending the ingredients into a cohesive mixture. Drizzling olive oil on top before serving adds an extra layer of flavor and makes for a visually appealing presentation.
  • Jump to the printable recipe for precise measurements

Step-by-Step Instructions

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!

Frequently Asked Questions

What’s your take on using canned chickpeas vs. dried chickpeas for making hummus?

While many hummus aficionados insist on using dried chickpeas for authenticity, I assure you, it’s not necessary. I’ve made hummus both ways and find there’s virtually no difference in the final product’s taste or texture. The convenience of canned chickpeas makes the process simpler and just as delicious.

Is peeling chickpeas necessary to achieve a creamy hummus texture?

I have seen recipes that call for peeling the chickpeas, supposedly because the skins prevent the hummus from getting super creamy. I tried it—it took forever, and I could not tell the difference. Keep it simple!

What is the best way to mix tahini that has separated in the can?

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

Can I make hummus ahead of time?

Yes! Hummus can be made up to 2 days ahead of time and stored in a covered container in the refrigerator. Bring to room temperature before serving.

Video Tutorial


Bowl of hummus topped with whole chickpeas.

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Best Easy Hummus Recipe

Say farewell to mediocre store-bought hummus—my hummus recipe guarantees a creamy, whipped, flavor-packed spread, ideal for scooping with pita or as a standout on any Middle Eastern table.

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

Ingredients

  • 2 (15½ oz.) cans chickpeas
  • ¼ cup freshly squeezed lemon juice, from 2 lemons
  • ¼ cup sesame tahini, well stirred (preferably Joyva Sesame Tahini)
  • 2 cloves garlic, roughly chopped
  • Heaping ¼ teaspoon cumin
  • ⅛ 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 ⅓ 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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Comments

  • 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.

    • — Jessica Wright
    • Reply
  • 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!

    • — Vicki Frederick
    • Reply
  • 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. 🙂

    • — Nicki Howerton
    • 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.

  • 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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