BEST Hummus

Learn how to make homemade hummus with this easy, 7-ingredient hummus recipe! It comes together in minutes, and it's SUPER creamy, smooth & fresh.

Hummus Recipe

Is there anything better than creamy, nutty, velvety homemade hummus?

While I’ve posted many hummus variations here on the blog and even more in my first cookbook, I’ve recently gotten requests for my go-to classic homemade hummus recipe. Even though I think it’s fun to mix veggies into all kinds of chickpea dips (see below for many of those options), this is the hummus recipe I make when I’m craving that classic tahini-forward, ultra-creamy, smooth dip, just like the kind I enjoy at a good Middle Eastern restaurant. It’s simple to make – with just 5 minutes of prep, 7 basic ingredients transform into delicious homemade hummus. It’s lusciously smooth, with a bright lemon flavor and a little kick from garlic. Whether you enjoy it with fresh veggies, slather it on a sandwich, or scoop it up with wedges of pita, I hope you love it as much as I do!

Hummus Recipe

Homemade Hummus Ingredients

You only need 7 basic ingredients to make this easy homemade hummus recipe!

  • Cooked chickpeas. Though I cook dried chickpeas on occasion, I typically use store bought canned chickpeas in my homemade hummus, and it always comes out great. If you cook your chickpeas yourself, make sure to soak them ahead of time, and let them boil for a bit longer than you normally would, until they become mushy, soft & creamy.
  • Tahini. A good amount of good-quality tahini is the key to smooth hummus. I use 1/3 cup in my recipe, and I choose a brand with a smooth texture and a mild, nutty flavor that’s not bitter. My favorites are Cedar’s (available at most grocery stores), Seed & Mill (the best ever), and Soom.
  • Extra-virgin olive oil. I blend 2 tablespoons of olive oil into the dip, and I love to serve it with an extra drizzle of oil on top!
  • Fresh lemon juice. Squeeze it yourself for the best bright, zingy flavor.
  • Garlic. I use one fresh garlic clove in my basic recipe, but you could also swap in 2 roasted garlic cloves for a caramelized taste.
  • Water. I start with 5 tablespoons and add more, as needed, to give it a delectable light, fluffy texture!
  • Sea salt. I use 1/2 teaspoon to heighten the bright, nutty flavors in this homemade hummus recipe.

How to make hummus

How to Make Hummus

Once you assemble your ingredients, you can make this recipe in one easy step! Just add the chickpeas, tahini, lemon juice, olive oil, water, garlic, and salt to a high-speed blender, and process until smooth. That’s it!

As you blend, add more water, as needed, to reach your desired consistency. If your blender has a baton, you may want to use it to help get things going.

How to make hummus

If you don’t have a high-speed blender, you can use a food processor to make this recipe. However, a blender will make a smoother dip faster, so if you use a food processor, know that you may have to let it run for a few minutes to get super creamy hummus.

Homemade hummus recipe

Hummus Recipe Variations

If you go to the hummus section of a grocery store, you’ll find tons of ideas for seasoning it! Feel free to try experimenting with different flavors at home. I love it the traditional way, but if I’m in the mood for something different, I usually turn to one of these variations:

  • Spice it up! 1/2 teaspoon ground cumin and/or coriander adds an extra layer of flavor.
  • Add roasted red peppers. For a nutty, romesco-style dip, blend in 1 roasted red pepper, 1/4 cup toasted almonds, and 1/2 teaspoon smoked paprika.
  • Blend in pesto. Add spoonfuls of pesto, to taste, to make an extra-lemony, herbaceous dip.
  • Go green. Blend in 1/2 cup fresh parsley, cilantro, or basil, or up to 1 cup spinach.
  • Turn it pink! Find my beet hummus recipe here.
  • Make it sweet & smoky. Add 1/2 baked sweet potato, 2 teaspoons maple syrup, a big pinch of chili powder, and more water as needed, to the blender along with the other hummus ingredients.
  • Give it an autumn harvest twist. Add cumin, coriander, cayenne, and roasted butternut squash to the traditional dip for a delicious autumn variation! Find the full recipe here.

Let me know what variations you try!

Best hummus

Hummus Serving Suggestions

Once you have hummus on hand in the fridge, you’ll find a thousand ways to use it. Here are a few suggestions:

  • Enjoy it with veggies or crackers (or straight off a spoon) as a quick snack.
  • Slather it onto cute crostini to serve as an appetizer.
  • Put it at the center of your next crudité board, or serve it as part of a Mediterranean mezze platter with tzatziki, baba ganoush, Greek salad, and tabbouleh!
  • Add it to your next sandwich or wrap! I love it on these chickpea shawarma wraps, these veggie wraps, or this “club” sandwich.
  • Stir in water to thin it to a drizzle-able consistency. Then, use it as a salad dressing for your favorite fresh and roasted veggies!

Of course, it’s also good on its own with lots of pita. If I’m serving a big plate of hummus, I like to garnish it with a generous drizzle of olive oil, finely chopped parsley, sumac, and a simple Israeli salad. Sesame seeds, pine nuts, fresh mint leaves, smoked paprika, or even Everything Bagel Seasoning would be good too.

Homemade hummus

If you love this homemade hummus recipe…

Try another of my favorite dips like curried red lentil dip, guacamole, pico de gallochipotle sauce, cilantro lime dressing, tomatillo salsa, or spinach artichoke dip next!

For more appetizer ideas, check out this post with 50 easy appetizers.

BEST Hummus

rate this recipe:
5 from 38 votes
Prep Time: 5 mins
Total Time: 5 mins
Serves 8
Try this hummus recipe once, and you'll never go back to buying it at the store! Served with fresh veggies and pita, it's a delicious appetizer or snack.


  • cups cooked chickpeas, drained and rinsed
  • cup smooth tahini*
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice, more to taste
  • 1 garlic clove
  • ½ teaspoon sea salt
  • 5 tablespoons water, or as needed to blend
  • paprika, red pepper flakes, or parsley, for garnish
  • warm pita bread and/or veggies, for serving


  • In a high-speed blender, place the chickpeas, tahini olive oil, lemon juice, garlic, and salt. Use the blender baton to blend until very smooth, adding water as needed to blend, and/or to reach your desired consistency.
  • Transfer to a serving plate, top with desired garnishes and serve with warm pita and veggies, as desired.


*Tahini brands I prefer are: Cedar’s, Seed + Mill, and Soom



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Rate this recipe (after making it)

  1. Ash

    5 stars
    Incredible hummus recipe. My family is Lebanese, and this is as good as my grandmother’s ever was – so think and creamy! Perfect balance of flavours too, love it.

    • Jeanine Donofrio

      Oh I’m so glad you loved it!

  2. Peter D

    5 stars
    I make my chickpeas from dried. I add fennel, garlic, and lemon. It tastes so much better than canned. I simmer it down till there is just enough liquid to thin out the hummus. This concentrates the flavors. Combined with this recipe, minus the salt because of health issues, it is very good

  3. Maggie Kim

    5 stars
    Love this! I make this and your tahini regularly, both from scratch – using sesame seeds and dried chickpeas. My question – what food processor do you use and love? I think I killed my kitchen aid and am shopping for a Brevile or Cuisinart. I mostly use my processor for hummus-making so I wondered what model you recommend. Thanks!!!

  4. Todd

    5 stars
    Soooooooo glad I found this recipe. It is very delicious, perfect consistency and easy to make. Thanks for posting this!

  5. Susanna King

    5 stars
    This is the hummus recipe I’ve been looking for! Moist & flavorful. Plus, I love that it uses a blender instead of a food processor.

  6. Nancy

    5 stars
    This was really tasty hummus – made it with homemade chickpeas that I had on hand. Simple and quickly came together. Thanks!

  7. Nelda Adamson

    5 stars
    Creamiest and most delicious hummus recipe I’ve ever tried! Perfect texture and taste. Thank you!

  8. CJ

    Oh, yeah! Best hummus ever! I did add just a few red pepper flakes as I like a little heat … I live in AZ!

    • Jeanine Donofrio

      I’m so glad you loved it!

  9. Sheila

    5 stars
    SO good!!! I made it exactly as the recipe called for and it was perfection!

    • Jeanine Donofrio

      I’m so glad you loved it!

  10. Oksana

    5 stars
    Delish! I wonder how long does it keep in the fridge?

    • Jeanine Donofrio

      I’m glad you enjoyed! I keep it up to about 5 days.

  11. Betty

    5 stars
    I tried another recipe and was disappointed but this was GREAT. Perfect consistency! YUM!!

    • Jeanine Donofrio

      I’m so glad you loved it!

  12. Lynn

    5 stars
    I’ve made a lot of hummus in my time but this was the best I’ve made! The consistence was perfect. The only thing I did different was add another large clove of garlic because I like it really garlicky. I topped it with a little fresh parsley, a drizzle of olive oil and red pepper flakes instead of paprika. Thanks for the recipe!

    • Jeanine Donofrio

      Yay!! I’m so glad you loved the recipe.

  13. vai from

    amazing recipe. thank you. Unrelated question… when I print your recipes the picture is not included, but it looks like it should be (and I like when it is!). Is that me or by design?

    • Jeanine Donofrio

      I’m glad you loved it! That’s on my list to fix – thanks for the reminder!

  14. Pauline from

    5 stars
    I’ve just made this recipe and for the first time, I’ve found the creamy texture of the hummus I love in Lebanese restaurants. It is so delicious!! Thank you so much.
    Also I used a food processor because my blender doesn’t do well with thick mixtures, and it worked like a dream. Only needed to process for 1 min or so.
    As always, your recipes are delicious and easy.

    • Jeanine Donofrio

      Hi Pauline, I’m so glad you loved the hummus!

  15. Ariana Cordero

    Hummus has been my absolute favorite since I was a child although I never knew how to make it correctly. I love how this recipe is so easy to follow and clear. I can’t wait to try this at home!

  16. Simon

    5 stars
    I found the hummus very tasty, much better than the hummus you can buy in the store. I used to always use a food processor, but I recently bought a blender from HorecaTraders and now it’s so much easier and faster. I will certainly make this recipe more often.

    • Jeanine Donofrio

      Hi Simon, I’m so glad you loved the hummus!

  17. Nehal Preet

    5 stars
    Hey Jeanine, This is the recipe I was actually looking for. I have tried Hummus so many time but got disappointed every time. And I have tried this Hummus recipe of your and it comes out so well and in the correct thickness. Thanks a lot once again dear for this recipe. Much love and Regards.

    • Jeanine Donofrio

      Hi Nehal, I’m so glad you loved the recipe.

  18. Dave Milnes

    5 stars
    Yes – as has been said , save the drained liquid from the canned chickpeas to let down the mixture, it tastes better!

    Also, this drained liquid can be used in macaron recipes in place of egg-white…who knew?

  19. Floranet

    Sound so innovative!! It’s so mesmerizing to read this

    • Rebecca

      5 stars
      This was a great recipe. I used quite a large garlic clove and added quarter of a teaspoon of sumac. It was yummy served with a drizzle of olive oil, parsley and smoked paprika.

  20. Conehead

    5 stars
    I drain the liquid from the can into a separate bowl. I save it in case my hummus is too thick. I think water can take away some of the”bean taste” which I like.

    • Jeanine Donofrio

      thanks for the tip!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.