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.
Pankaj dave says
Very happy good .my brack fast problam sold
Iosune says
Hi Pankaj! Thanks for your comment 🙂
Michelle says
How many cups of hummus does it make? It just says 4. 4 what?
Iosune says
Hi Michelle! It's for 4 people, I don't know the exact amount, sorry!
Cee Jay says
Hello
I want to try this recipe and will be using canned chickpeas. However, I am in a bit of a dilemma. The recipe states to use 400g of chickpeas, and although the can I have is that size it has a drained weight of 240g. Should I buy an additional can to make a complete 400g weight of chickpeas? I hope this wasn't a stupid question but if the ratio of the rest of the ingredients are for 400g of chickpeas I won't have enough.
With thanks.
Cee Jay/England, Britain.
Iosune says
Hi Cee! Yes, you should use 400 g chickpeas if you want your hummus to taste like ours, but you could also use 240 g and cut the recipe in half, taste the hummus and more of any ingredient if needed 🙂
Cee Jay says
Hello Iosune
Thank you for replying so quickly to my enquiry in regards to my 'Chickpea Dilemma' - much appreciated.
The next time I go grocery shopping I will purchase an additional can of chickpeas plus all the other ingredients. I am also going to make the tahini using your recipe (I have printed both of them out).
Thank you again.
Cee Jay/England, Britain.
Iosune says
You're so welcome 🙂
Trish says
Going to try this tonight. I'm not vegan,but have been a vegetarian for 38 years.
Iosune says
Hi Trish! Hope you liked it 😀
Donna says
I have been looking for a good hummus recipe to try and made this last night. Soooo much better than store bought hummus!!!! It is delicious and my family loved it. My daughter took it to school for lunch today too. I used unhealed sesame seeds and water and skipped the oil and paprika. Thanks so much for sharing.
Iosune says
Hi Donna! So glad you liked it so much! You're so welcome 🙂
Sam says
How many cups is the cooked chickpeas?
Iosune says
Hi Sam! About 2 and 1/2 cups 🙂
Kat says
Hi how long does it last? (If I don't eat it all at once :))
Iosune says
Hi Kat! It lasts for up to 5 days. Have a nice day!
Paula Wells says
I promised my daughter that I'd try vegan because of my poor health, diet and substantial weight gain. Thank you for simple recipes. I'm doing this cold turkey because my daughter is so worried about me. I'm her only parent and she doesn't want to lose me. Thank you again! You will make this journey so much easier.
Iosune says
Hi Paula! You're so welcome. Going vegan is one of the best choices I've ever made. I'm sure you're going to feel better really soon 🙂 Have a nice day!
Vicky says
I just found your blog and I am already in love with it. I made this hummus tonight for me and my kids. My kids are so picky and good critics when it comes to food. and they loved this hummus. I am not vegan but can live without meat for up to a month than I start craving it.I am sure I will enjoy more of your meals.
Iosune says
Thanks a lot Vicky, you're so kind 🙂 I'm so glad you enjoyed this recipe!
Anna says
I was looking for a vegan and oil free hummus recipe and I can't believe how easy this was to make and how delicious it is!! The yummiest hummus i've ever eaten!
I used freshly cooked chickpeas, sesame seeds and no oil.
Thank you so much for the recipe!!
Iosune says
Hi Anna! I'm so glad you liked it! Traditional hummus is oil-free, people usually add the oil just before serving 😉 Have a nice day!
Jasmine Bryant says
Do you blend again after you add the oil or simply mix with spoon?
Iosune says
Hi Jasmine! I just mix with a spoon 🙂
Jann Gam says
This is my first visit to your Blog and I just found and made this recipe. I used less lemon juice, didn't have the tahini to use, and used a bit less broth and it came out delicious! It has so much more flavor than the store bought hummus.
Iosune says
Welcome Jann! I'm glad you liked it!! 😀