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:
4.97 from 144 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.

Equipment

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

Ingredients

Instructions

  • 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.

Notes

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

 

186 comments

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Rate this recipe (after making it)




  1. Karoline
    08.27.2023

    If you want to add a bit more lemon flavor, add the zest in with the juice. Just use a microplane to get the yellow part off of the rind, and you capture all of the oil that gives off that incredible lemon flavor.

  2. Susan
    08.07.2023

    4 stars
    I felt Tahini was too prominent.
    Using food processor makes for easier clean-up, than high speed blender.

    • Phoebe Moore (L&L Recipe Developer)
      08.11.2023

      Hi Susan, thanks for your comment! We love the super-smooth consistency you get when you use a blender, but feel free to make this recipe in a food processor if you prefer.

  3. Lori
    07.21.2023

    5 stars
    Made it but substituted tahini with cashews and it taste delicious. Thank you for sharing your recipe.

    • Jeanine Donofrio
      07.24.2023

      I’m glad you enjoyed it!

  4. Rhea Franse
    07.14.2023

    5 stars
    Made as stated, it was good. Then added extra lemon, it was my favorite taste. Have not tried any toppings or seasoning yet. Thank you! Note: we used Costco dried garbanzos, soaked, then cooked 4 hours later had perfect garbanzos. Used Roasted garlic tahini from Sprouts grocery.

    • Jeanine Donofrio
      07.17.2023

      I’m so glad you loved the hummus!

  5. Susan
    07.11.2023

    5 stars
    Loved this recipe! I’ve been cooking a few of your recipes lately and they are all superb! Thanks for posting it!

    • Jeanine Donofrio
      07.13.2023

      I’m so glad it’s been such a hit!

  6. Cliona
    07.11.2023

    5 stars
    Oh my goodness, I just made this and its by far the best and nicest one I’ve made. I did shuffle the chickpeas in the sieve while washing so got a lot of the skins off. I was tempted to use more garlic as like things garlicky! But ine good sized clove was perfect, nice taste of garlic. I also used really good extra virgin olive oil. And only needed four tablespoons of water. Totally delicious! Thanks for sharing this recipe.

    • Jeanine Donofrio
      07.13.2023

      I’m so glad you loved it!

  7. J
    07.08.2023

    I scrolled right to the very bottom to leave a comment because I could not even view the recipe through all of the ads. Is there some kind of subscription service to get rid of the ads?

  8. Marianne
    07.04.2023

    Is there any difference in the recipe if you use dried chickpeas that have been soaking for 1 1/2 days?

    • Jeanine Donofrio
      07.06.2023

      Hi Marianne, the dried chickpeas will also have to be cooked first (not just soaked). After that, they’ll be fine to use instead of canned.

  9. Steven Garcia
    05.24.2023

    5 stars
    Love this recipe I make it extra tangy with more lemon and spice it up with cayenne pepper.

  10. Phoebe Moore (L&L Recipe Developer)
    04.20.2023

    Hi James, you can find instructions for cooking dried beans and chickpeas in this blog post.

  11. Sarah Jamieson
    04.18.2023

    have you ever used trader joes tahini? does it compare?

    • Phoebe Moore (L&L Recipe Developer)
      04.20.2023

      Yes, we’re fans of Trader Joe’s tahini!

  12. Janet
    04.14.2023

    5 stars
    Excellent, I added cumin, cayenne pepper, black pepper, three cloves of garlic and tablespoons of fresh lemon juice as my family likes a “kick”…I was asked to make more!

    • Phoebe Moore (L&L Recipe Developer)
      04.20.2023

      So glad it was a hit! Those additions sound great.

  13. Candice Smalling
    04.02.2023

    How long would you cook the canned chickpeas for?

    • Phoebe Moore (L&L Recipe Developer)
      04.07.2023

      Hi Candice, we use the chickpeas straight from the can (they are already cooked).

  14. Maggie
    03.30.2023

    5 stars
    This hummus recipe is SO GOOD and so easy! I added a dash of cumin and Italian seasoning and it is * chef’s kiss *. I won’t be buying store-bought hummus anymore! Homemade tastes so much better.

    • Phoebe Moore (L&L Recipe Developer)
      03.30.2023

      I’m so glad you loved it!

  15. Jenny
    03.29.2023

    5 stars
    Delicious and easy hummus! I added some leftover sun dried tomatoes I had on hand. My toddler approved too!

    • Phoebe Moore (L&L Recipe Developer)
      03.30.2023

      So glad it was a hit!

  16. Adriana
    03.07.2023

    5 stars
    Hands down delicious! I am so excited about this hummus! I make it adding the cumin and Smokey & sweet variations you mention.
    I really appreciate the recipie!

    • Phoebe Moore (L&L Recipe Developer)
      03.10.2023

      Hi Adriana, I’m so glad you loved it!

  17. Dawn
    03.03.2023

    5 stars
    This was a perfect recipe to use for my first attempt at homemade hummus. It’s good as written, but I like a little more lemon and garlic flavor. No problem, I added more garlic and lemon juice to my taste. Next time I’ll substitute some of the water for lemon juice as it got a little watery – my fault for the additional juice. Thank you, I will definitely make again! So much better than store bought.

    • Phoebe Moore (L&L Recipe Developer)
      03.03.2023

      Hi Dawn, I’m so glad you enjoyed the hummus!

  18. Marie
    02.23.2023

    Best hummus recipe I’ve found so far. Easy and delicious!
    Thank you!

    • Phoebe Moore (L&L Recipe Developer)
      02.23.2023

      So glad you loved it!

  19. Clare Curtis
    01.30.2023

    This is delicious!! I think it is much better than the store bought kind, thanks!

    • Phoebe Moore (L&L Recipe Developer)
      02.02.2023

      So glad you loved it!

  20. Hilary
    01.24.2023

    5 stars
    This recipe is perfect, so delicious. Thank you for sharing it.

    • Phoebe Moore (L&L Recipe Developer)
      01.26.2023

      I’m so glad you love it!

      • Emma
        03.23.2023

        5 stars
        Loved this homemade hummus recipe! So fresh tasting. Just curious though since I don’t see it in the notes, how long is it good in the fridge for after making?

        • Phoebe Moore (L&L Recipe Developer)
          03.23.2023

          Hi Emma, it will keep for about 5 days in the fridge. So glad you 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.