This Easy Homemade Hummus is smooth, creamy, and ready in just 5 minutes with simple ingredients. I've been making hummus for years because it's one of the easiest ways to turn a can of chickpeas into something fresh, flavorful, and so much better than store-bought.
All you need is chickpeas, Tahini, lemon juice, garlic, cumin, salt, water, and olive oil. Everything goes into a blender or food processor and blends into a creamy dip that's rich, tangy, and full of flavor, with no complicated steps or special ingredients.
Serve it with pita bread, crackers, tortilla chips, or fresh veggies, or use it as a spread for sandwiches, wraps, and bowls. It also works great for meal prep because you can keep it in the fridge for a few days and have a quick snack, appetizer, or side ready to go.
Looking for more easy dips and appetizers? Try my Vegan Tzatziki Sauce, Baba Ganoush, or Muhammara next. They're great for sharing, easy to make ahead, and a nice way to add variety to your snack table.
Why You'll Love This Easy Homemade Hummus
Here's why this recipe works so well:
- Quick and easy: It comes together in just 5 minutes with simple ingredients and very little effort.
- Creamy and flavorful: Chickpeas, tahini, lemon juice, garlic, cumin, and olive oil blend into a smooth, rich dip with a fresh, tangy flavor.
- Budget-friendly: Made mostly with pantry staples like canned chickpeas and tahini, it's an affordable recipe you can make again and again.
- Better than store-bought: Homemade hummus tastes fresher, and you can easily adjust the garlic, lemon, salt, and texture to make it just the way you like it.
- Great for snacks and meal prep: Keep it in the fridge for quick snacks, easy appetizers, sandwiches, wraps, bowls, or as a simple side throughout the week.
Homemade Hummus Ingredients
- Chickpeas: Canned chickpeas are the quickest option and make this recipe ready in 5 minutes. You can also use chickpeas cooked from scratch, or make my Instant Pot Chickpeas if you want an easy homemade option.
- Water: Use water to help the hummus blend smoothly. If you cook the chickpeas from scratch, you can also use some of their cooking liquid for extra flavor. Add a little more if you prefer a thinner texture.
- Olive oil: I like to use extra virgin olive oil because it adds a richer flavor and makes the hummus smoother and creamier. Regular olive oil also works if that's what you have on hand.
- Lemon juice: Fresh lemon juice works best. Bottled lemon juice can be used in a pinch, but the flavor won't be as bright.
- Tahini: Use store-bought tahini or make your own with my Homemade Tahini recipe. It gives hummus its classic nutty flavor and creamy texture.
- Garlic: One clove adds plenty of flavor, but you can use less for a milder hummus or more if you love garlic.
- Ground cumin: Adds warmth and depth. You can skip it if you're not a fan, but I love the flavor it adds.
- Salt: Adjust to taste depending on how salty your chickpeas and tahini are.
Find the full recipe with exact measurements in the recipe card below.
How to Make Homemade Hummus
- Add all the ingredients to a blender or food processor and blend until smooth and creamy.
- Serve in a bowl with your favorite toppings, like olive oil, paprika, fresh parsley, or whole chickpeas.
Tips for the Best Results
- Use soft chickpeas: The softer the chickpeas, the creamier the hummus will be. Canned chickpeas usually work great, but if yours are a bit firm, simmer them for 10-15 minutes before blending.
- Blend long enough: Let the blender or food processor run until the hummus looks really smooth. Stop and scrape down the sides as needed so everything blends evenly.
- Add the water slowly: Start with the amount listed in the recipe, then add more a little at a time until the hummus reaches your favorite texture.
- Taste before serving: Hummus can change a lot with just a little more lemon juice, salt, garlic, or cumin, so always taste and adjust before transferring it to a bowl.
- Chill it if you have time: You can serve it right away, but letting it sit in the fridge for 30 minutes helps the flavors come together even more.
Serving Suggestions
There are so many easy ways to serve homemade hummus, whether you want a quick snack, an appetizer, or something to add to a meal:
- Pita bread or pita chips: The classic option for scooping up hummus. Warm pita bread makes it even better.
- Fresh vegetables: Serve it with carrot sticks, cucumber slices, bell pepper strips, celery, broccoli, or cherry tomatoes.
- Baked Tortilla Chips: A crunchy option that works great for parties, snacks, or appetizer boards.
- Simple Hummus Sandwich: Spread it on bread with fresh veggies for a quick and easy lunch.
- Vegan Cauliflower Pizza Crust: Use hummus as a creamy base instead of tomato sauce, then add your favorite toppings and bake.
How to Store Leftovers
- Fridge: Store leftovers in an airtight container in the fridge for 3-5 days. Stir before serving, as it may thicken a little as it sits.
- Freezer: Freeze in an airtight container for up to 3 months. Leave a little room at the top because hummus can expand as it freezes.
- Thaw: Thaw overnight in the fridge, then stir well before serving. Add a splash of water or a little olive oil if needed to bring back the creamy texture.
Frequently Asked Questions
Yes, you can make hummus without tahini, but the flavor and texture will be a little different. Tahini gives hummus its classic nutty flavor and helps make it creamy.
If you don't have tahini, you can leave it out or replace it with a little extra olive oil. You may also need to add a bit more water to help it blend smoothly.
Homemade hummus can turn out grainy if the chickpeas are too firm, if there isn't enough liquid, or if it hasn't been blended long enough.
For smoother hummus, use soft chickpeas, blend until really creamy, and add more water, one tablespoon at a time, until you get the texture you like.
No, you don't need to peel chickpeas to make hummus. I usually don't because it takes extra time and the recipe still turns out creamy, especially if you use soft chickpeas and blend it well.
Peeling the chickpeas can make the hummus even smoother, but it's completely optional.
Both work well. A high-speed blender usually makes smoother, creamier hummus, while a food processor is easier to use with thicker mixtures and makes it easier to scrape down the sides.
I used a food processor for this recipe, but you can use either one. If the hummus is too thick to blend smoothly, add more water, one tablespoon at a time, until it reaches your favorite texture.
You can add more lemon juice, garlic, cumin, or salt to adjust the flavor. A drizzle of olive oil, a pinch of paprika, fresh parsley, or a few whole chickpeas on top also work really well.
For a different flavor, you can blend in Roasted Red Peppers, Roasted Garlic, fresh herbs, jalapeños, or a little smoked paprika.
Did you make this recipe? Leave a comment and a rating below. I'd love to hear how it turned out!
Love it? Leave a rating!
Easy Homemade Hummus
Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed, or 1 and ½ cups (250 g) cooked chickpeas
- 3 tablespoons water, plus more if needed
- 3 tablespoons olive oil, I use extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 1 garlic clove, peeled
- ½ teaspoon ground cumin
- ½ teaspoon salt
Instructions
- Add the chickpeas, water, olive oil, lemon juice, tahini, garlic, cumin, and salt to a blender or food processor. Blend until smooth and creamy, scraping down the sides as needed. Add more water, 1 tablespoon at a time, if the hummus is too thick.
- Transfer to a bowl and serve with your favorite toppings, such as a drizzle of olive oil, paprika, fresh parsley, or a few whole chickpeas.
Notes
- Store the hummus in an airtight container in the fridge for 3-5 days. Give it a good stir before serving, since it can thicken as it chills.
- You can freeze it in an airtight container for up to 3 months. Leave a little space at the top because it may expand in the freezer.
- Thaw it overnight in the fridge, then stir until smooth. Add a splash of water or a little olive oil if it needs to loosen up.
Byron Green says
Why not add the paprika to the blend to better distribute it?
Iosune Robles says
Hi Byron! Feel free to add it to the blend 🙂
Rosalind Gregory says
My only problem with this as well as other recipes is the measuring by cup! Cups come in various sizes! What's wrong with proper measurements like ounces or mls?
Claudia Ardon says
I used your recipe to make my own hummus, I'm currently working overseas on a military base, only had Tuxedo Sesame Seeds, omitted the Olive Oil
( Weight purpose 🙂 ) Added extra fresh garlic and lemon juice, made my own Pita chips by just toasting the Pita on a Panni grill and WAAALLA! OMG! Sooo Good!
Iosune says
Hi Claudia! Sounds amazing 🙂 So glad you enjoyed it!
David Johnson says
its written in ml as well.
Carol says
Excellent recipe, very easy
Iosune says
Hi Carol! Thanks a lot 🙂 So glad you liked it!