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.

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BEST Hummus

rate this recipe:
4.95 from 194 votes
Prep Time: 5 minutes
Total Time: 5 minutes
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.


  • Blender (I've used my trusty Vitamix for years)



  • 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 and garnish with paprika, red pepper flakes, and/or fresh parsley. Serve with warm pita and veggies, as desired.


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



4.95 from 194 votes (97 ratings without comment)

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Rate this recipe (after making it)

  1. Solomon salsberg

    5 stars
    Thanks you people are great. I love the options and hope you will soon give nutrition benefits from your tastey recipes…
    Keep up the great work an I loved the book too..
    Ohh I added bone broth to it for some heath…

  2. Traunza

    5 stars
    Made this for a party and it was a huge hit! Used canned garbanzos and Seed + Mill tahini, which I think made all the difference. Fantastic recipe!

    • Phoebe Moore (L&L Recipe Developer)

      So glad you loved it! We’re huge fans of Seed + Mill tahini, I bet it was delicious here!

  3. Carol Cuevas

    5 stars
    Excellent recipe! I’ve made it several times. It’s never been as smooth as your’s looks. But still, a great Hummus!

    This last time, I had the nieces peel the skin off the garbanzos. They had a blast. I got that advice from a friend who sells hummus out of her restaurant. Also, she told me to blend the tahini and lemon juice together first before adding the other ingredients. She says it makes the Hummus a bit more fluffy, and she was right……This method difference made the last batch more smooth and more fluffy when served fresh.

    I love your recipe, and will continue to throw it together for great results on the fly, which will be most of the time.

    Thanks Again for all of your excellent recipes!

    • Jeanine Donofrio

      Hi Carol, I’m glad you enjoyed the recipe! What a great task to give your nieces 🙂

  4. Don

    5 stars
    Lately, I have been really hungry for hummus and have paid big $ for it ($5.50) per 8 oz. container. I decided to make my own and used your recipe. It’s good. Thanks. Plus, it cost about $3.79, and I know just what is in it.

    • Phoebe Moore (L&L Recipe Developer)

      So glad you’re enjoying the hummus!

  5. Shelby

    Can I use minced garlic from a jar?

    • Phoebe Moore (L&L Recipe Developer)

      Yep, that should work fine here.

  6. Anne

    5 stars
    Thanks for the authentic recipe! I followed it exactly and my hummus is smooth, flavorful and delicious.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Anne, I’m so glad you enjoyed it!

      • Helen England

        How long will this hummus keep in a fridge? And can it be frozen?

        • Phoebe Moore (L&L Recipe Developer)

          We haven’t tried freezing this, so I can’t say for sure if it would work. The hummus will keep for about 5 days in the fridge.

  7. Hayley

    Please can you let me know if I can freeze this? Thanks

  8. Julie

    5 stars
    First time ever making hummus – this recipe turned out perfectly & was easy to make. Will be making again & again. Thank you!

    • Jeanine Donofrio

      I’m so glad you loved it!

  9. Kendra

    Love this recipe!!! Made it 3 times now and am hooked.

    • Jeanine Donofrio

      I’m so glad you loved it!

  10. Amy

    What blender do you recommend?!?!

  11. Sav

    5 stars
    Thank you for this recipe. Didn’t change a thing. It was delicious! 🤩🤩🤩

    • Jeanine Donofrio

      I’m so glad you loved it!

  12. Caylie from

    5 stars
    This is the BEST hummus recipe! We make it at least once a week. Thank you for sharing!!!💛

    • Jeanine Donofrio

      I’m so glad you’ve loved it!

  13. Jenny

    This is delicious! The kids loved it and proclaimed it to be the best (and definitely much better than the grocery store hummus we usually get).

    I used an immersion blender rather than a countertop blender and that worked like a delight (easy cleanup).

  14. Grumpa

    5 stars
    My new favorite job is cleaning the blender after making this hummus recipe. It does require a lot of celery sticks to get the blender clean. I added an extra tablespoon of lemon juice and found that a little cajun seasoning adds a lot of zip to it.

    • Jeanine Donofrio

      ha ha 🙂

  15. Lucy Daniel

    4 stars
    Jeanine, this is an incredible hummus recipe! It was made precisely as directed and turned out amazing. I probably used a bit more salt than suggested, so it was a little saltier than I wanted. But, overall, a fantastic experience with a delectable dish that will undoubtedly end up in my recipe book! Serve with Baked Avocado Chips. Yum!

    • Jeanine Donofrio

      I’m so glad you loved it!

  16. rebecca

    what can i replace the tahini with thank you

    • Sav

      5 stars
      Tahini is sesame seeds blended into a powder/paste. Make tahini before blending the rest of the ingredients. So that the sesame powder/paste can be incorporated easily.

    • Joan Penney

      You can substitute peanut butter for tahini.

  17. Diane O'Brien

    LOVE your Vegan Cheese Dip!!! Made it smoky to use in nachos – everyone liked it – beautifully thick and creamy.

    My mostly vegan-eating daughters are thrilled than Mac & Cheese is once again a go!

    • Jeanine Donofrio

      I’m so glad you loved it!

  18. Carol from Canada

    5 stars
    I cooked chickpeas from dry (soak overnight, cook) then froze. Today, I thawed and made this hummus. Only change was I doubled the garlic (love garlic taste in my hummus) and doubled the recipe. Texture is the same as if the chickpeas hadn’t been frozen. Very much enjoying it with greek salad and awesome pitas from the local farmer’s market. Lots left for the rest of the week. Thanks for the recipe.

    • Jeanine Donofrio

      I’m so glad it worked well with the frozen chickpeas!

  19. Charlotte

    How long can you store it for?

    • Jeanine Donofrio

      I store it for about 5 days in the fridge.

  20. Lianne byrne

    I’ve Made this hummus a couple of times now, it always turns out amazing. & so easy to make. I Add in beetroot this time around & it work out perfect.

    • Jeanine Donofrio

      I’m so glad you’ve loved it!

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.