Easy Homemade Hummus

AppetizerDipChickpeaHummus

Love hummus? It's so easy to make your own! Homemade hummus only takes 5 minutes, and it's so much better than store-bought. All you need are a few cans of chickpeas, some tahini, olive oil, some seasonings, and a food processor.

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, and 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

Use quality ingredients for hummus

With this few ingredients the quality is important.

You can cook your chickpeas from scratch 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.

Tahini is a paste made with roasted sesame seeds. You can usually find it alongside the peanut butter at the grocery store, or with other Middle Eastern ingredients.

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 the membranes off 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

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 from scratch

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.

Best homemade hummus

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.

Also check out these easy add-ins to a batch of hummus.

Make-ahead and Freezing Hummus

Once prepared, store hummus in an airtight container in the fridge for up to 5 days or in the freezer for up to a month.

More Easy Food Processor Dips

Updated January 10, 2020 : We spiffed up this post to make it sparkle! No changes to the recipe itself.

Easy Homemade Hummus Recipe

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

Ingredients

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

Method

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

Blend the oil and tahini first when making hummusBlending the oil and tahini first helps it blend into the chickpeas better

2 Add remaining ingredients, process until smooth: Then add the garlic, garbanzo beans, lemon juice, 1/2 cup water and 1/2 teaspoon of salt. Process until smooth. The longer you process in the food processor, the smoother the hummus will be. Add more salt or lemon juice to taste.

Add the chickpeas to the blender Blend the chickpeas, tahini, and olive oil until the hummus is creamy

3 Serve: 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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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101 Comments / Reviews

No ImageEasy Homemade Hummus

Did you make it? Rate it!

  1. Mercy

    I kinda Messed around with this a bit, but it’s really good! I used Dried chickpeas, boiling them for and hour in water, salt, garlic, cumin, and black pepper. I let that soak overnight. In the morning, I drained and saved the liquid, then processed the chickpeas in a Ninja blender for quite a while and the blender was getting warm! I added olive oil, garlic, cumin, lemon juice, salt, and some of the soaking liquid. I added a bit of onion powder too. ( I like spices—can you tell?) I again processed for quite a long time, adding soaking liquid and olive oil as needed. Finally tasted and just needed salt. I ended up with a little over a quart(!), so my vegetarian stepdaughters will be the happy recipients! It’s wonderful, but I should’ve removed the skins and I think it wouldn’t have turned out still a little grainy. DEFINITELY will be making again!

    xxxxxyyyyy

  2. Gina

    I added a little bit of cumin! Very good, lemon juice is not overpowering compare to other recipes I tried!

    xxxxxyyyyy

  3. Kelly

    I decreased the water a tad and added some spicy tomatillo habanero salsa and topped with some left over Greek olives paprika and olive oil. I used canned garbanzo which I cooked for 20 min before using. Really easy to make.

    xxxxxyyyyy

    Show Replies (1)
  4. Peter

    I love the way it came out. I may remove the coverings on the chickpeas for a creamier hummus. I did make one change. Rather than minced garlic, I roasted a head of garlic and used the garlic paste instead. The roasted garlic tastes great in the hummus.

    xxxxxyyyyy

  5. Victoria

    This turned out great. I’ve always been skeptical that homemade hummus could be better than packaged and I’ve tried multiple recipes that flopped. This was a success. I used the fluid from the chickpea can instead of water, and my stick blender worked great for this recipe.

    xxxxxyyyyy

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