Easy Homemade Hummus

AppetizerDipGluten-FreeVegetarian

Love hummus? It's so easy to make your own! Takes only 5 minutes, and is so much better than store-bought!

Photography Credit: Elise Bauer

One of the best reason to keep a few cans of garbanzo beans in the pantry? To make hummus! It’s so easy to make in a food processor, takes all of 5 minutes.

What’s hummus made of? Cooked chickpeas (garbanzo beans), tahini, garlic, olive oil, lemon juice, and salt. Purée everything, top with some paprika and a swirl of olive oil and voilà, you’re done!

You can easily make hummus at home

With this few ingredients the quality is important. You can cook your chickpeas from scratch (instructions included at the end of the recipe) or use canned, which is what we are doing here for our quick and easy version. Note that not all canned chickpeas are equal. The brands I have found that are the best tasting are Bush’s and S&W premium. (Of course you can make the chickpeas from scratch if you want; instructions for that are included below.)

Tahini is a paste made with roasted sesame seeds. Sesame is rich in oil and therefore, like any oil, will go rancid over time. So, that half empty can of tahini that has been sitting around in your fridge for a year? Probably not the best tasting anymore, and likely rancid. Taste it before you use it in this hummus, and if it doesn’t taste good, don’t use it. (Throw out any rancid oils, they taste terrible and are bad for you.)

More Tips for making the best hummus

  • Process the tahini and olive oil first: when you buy tahini, often the solid part of it is compacted and separated from the oil. If you process it in the food processor first, you’ll be able to start with a creamier base.
  • Peel membranes for extra creamy hummus: If you have extra time and you want to make hummus that is extra creamy, peel off the membranes of the cooked chickpeas before you purée them. The best way to do that is work with about 1/2 can of chickpeas at a time, drain them and rub them vigorously between two large paper towels. That will make it much easier to slip off the membranes.
What's hummus made of? Chickpeas and sesame tahini!

Rub canned chickpeas between 2 paper towels to strip of the outer membrane for extra creamy hummus

Easy Homemade Hummus Recipe

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  • Prep time: 5 minutes
  • Yield: Makes about 3 cups

Ingredients

  • 2 garlic cloves, mashed and roughly chopped
  • 2 15-oz cans of chickpeas (garbanzo beans), drained
  • 2/3 cup of tahini (roasted, not raw)
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup water
  • 1/4 cup olive oil (plus more for garnishing)
  • 1/2 teaspoon of salt
  • Garnishes: A sprinkling of paprika, a swirl of olive oil, toasted pine nuts, and/or chopped parsley

Method

1 In a food processor, combine the tahini and olive oil and pulse until smooth.

Then add the garbanzo beans, lemon juice, 1/2 cup water and 1/2 teaspoon of salt. Process until smooth. Add more salt or lemon juice to taste.

2 Spoon into serving dish, swirl a little olive oil over the top and sprinkle with garnishes—a little paprika, toasted pine nuts, or chopped fresh parsley.

Serve with crackers, raw dip vegetables such as carrots or celery, or with toasted pita bread.

To toast pita bread, cut the pita bread into triangles, brush with olive oil and toast for 10 minutes in a 375°F oven, turning them over half-way through the cooking.

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What to serve with hummus?

Hummus is terrific with toasted pita bread. Just take some pita bread, cut it into wedges, brush with olive oil, sprinkle with salt, spread in a single layer on a baking sheet and toast in a 375°F oven for 10 minutes, turning them over half-way through, until crisp.

Hummus is also wonderful as a dip for crackers or raw crispy vegetables such as celery, red bell pepper, carrots, and cucumber rounds.

How to cook chickpeas

Prefer to cook your chickpeas rather than use canned? Just soak a cup of dry chickpeas overnight in at least a quart of water. Then drain, and cook with another quart of water and 2 teaspoons of salt, simmering until tender, about an hour or two or longer, depending on how fresh the chickpeas are.

If you don't want to soak overnight, you can do a quick soak by pouring boiling water over the dry chickpeas, letting them soak for one hour, then draining and cooking.

Or you can cook them in a pressure cooker using these instructions: How to Cook Beans in a Pressure Cooker.

Hummus Variations

No need to limit yourself to plain hummus! You can swap out the chickpeas with cooked beets for a vibrant beet hummus, or skip the tahini and add basil for a pesto inspired basil hummus.

For a vibrant green spring hummus, swap out the beans for shelled peas, and add some mint for a fresh pea hummus.

How to make hummus

Showing 4 of 65 Comments / Reviews

  • Lynne

    I’ve made two batches of this hummus as the family loves it so. I love it because it’s a nice healthy snack to keep in the refrigerator I even used my instant pot to cook dried garbanzo beans. Another great recipe to keep in the rotation… and looking forward to sharing this at family potlucks. Thanks Elise!

  • Mary

    I use roasted garlic when making hummus or other dips that call for garlic. It’s a more mellow flavor

  • Jes

    Is there an alternative to the lemon juice? I am allergic to lemon. Thanks

  • Cherri Fellows

    I made this hummus recipe today, although I did leave out the tahini, it was delicious. This is my first time making it and was a little nervous, but it turned out great. Thank you for sharing your recipe.

  • heather hicks

    Try pressure cooking the chick peas and you’ll never go back to canned ones again. They’re super tender if cooked properly.

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