Easy Hummus (Better than Store-Bought) Recipe

Introduction

This easy hummus recipe is creamy, flavorful, and far better than anything you’ll find in a store. With simple ingredients and just a few steps, you can make a delicious homemade hummus perfect for dipping or spreading.

Ingredients

• 1 (15-ounce) can chickpeas, drained or 1 ½ cups cooked chickpeas (250g)
• ¼ cup fresh lemon juice, from 1 large lemon (60ml)
• ¼ cup well-stirred tahini (60ml)
• 1 small garlic clove, minced
• 2 tablespoons extra-virgin olive oil, plus more for serving (30ml)
• ½ teaspoon ground cumin
• Salt to taste
• 2 to 3 tablespoons cold water or aquafaba (45ml)
• Dash ground paprika, sumac, or Za’atar for serving

Instructions

1. Step 1: In a food processor bowl, combine the tahini and lemon juice. Process for 1 minute, then scrape down the sides and bottom. Process for another 30 seconds to whip the tahini until smooth and creamy.
2. Step 2: Add the olive oil, minced garlic, cumin, and ½ teaspoon salt to the tahini mixture. Process for 30 seconds, scrape the bowl again, then process another 30 seconds until well blended.
3. Step 3: Drain the chickpeas. Add half of them to the food processor and process for 1 minute. Scrape the sides, add the remaining chickpeas, and process for 1 to 2 minutes until thick and mostly smooth.
4. Step 4: With the processor running, slowly add 2 to 3 tablespoons cold water or aquafaba until the hummus reaches your desired creamy consistency.
5. Step 5: Taste and adjust salt or lemon juice as needed. Serve with a drizzle of olive oil and a sprinkle of paprika, sumac, or Za’atar on top.

Tips & Variations

• For extra silky hummus, peel the chickpeas before processing.
• Use aquafaba from the chickpea can instead of water for richer flavor and creaminess.
• Add a pinch of cayenne pepper for a spicy kick.
• Try blending in roasted red peppers or sun-dried tomatoes for flavored variations.

Storage

Store hummus in an airtight container in the refrigerator for up to 4 days. Before serving, stir well and add a little olive oil if it looks dry. For best flavor, consume within a couple of days. You can also freeze hummus for up to one month; thaw overnight in the fridge and stir before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, you can cook your own chickpeas from dried beans. Simply soak them overnight and boil until tender before using. This helps control texture and flavor but requires extra time.

Why does my hummus turn out grainy?

This usually happens if the chickpeas aren’t blended long enough or if the tahini isn’t whipped well. Be sure to process each step thoroughly and add water gradually for a smooth, creamy texture.

Easy Hummus (Better than Store-Bought) Recipe

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★★★★★

4.9 from 108 reviews

This easy homemade hummus recipe is creamier and more flavorful than store-bought versions. Made with simple ingredients like chickpeas, tahini, fresh lemon juice, garlic, and cumin, it’s whipped to a smooth, rich texture using a food processor. Perfect as a dip, spread, or snack, you can customize it with your favorite toppings like olive oil, paprika, sumac, or Za’atar.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: About 1 ½ cups 1x
• Category: Dip
• Method: Blending
• Cuisine: Middle Eastern
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 (15-ounce) can chickpeas, drained or 1 ½ cups cooked chickpeas (250g)
• ¼ cup fresh lemon juice, from 1 large lemon (60ml)
• ¼ cup well-stirred tahini (60ml)
• 1 small garlic clove, minced
• 2 tablespoons extra-virgin olive oil, plus more for serving (30ml)
• ½ teaspoon ground cumin
• Salt to taste
• 2 to 3 tablespoons cold water or aquafaba (45ml)

For Serving

• Dash ground paprika, sumac, or Za’atar
• Extra olive oil for drizzle

Instructions

1. Whip the tahini and lemon juice: In the bowl of a food processor, combine the tahini and fresh lemon juice. Process for 1 minute to start creaming the tahini, then scrape down the sides and bottom of the bowl and process for another 30 seconds until the mixture is whipped and smooth.
2. Add olive oil and spices: Add the extra-virgin olive oil, minced garlic, ground cumin, and ½ teaspoon of salt to the whipped tahini and lemon juice mixture. Process for 30 seconds, scrape down the sides again, then process for another 30 seconds until all ingredients are thoroughly blended.
3. Add the chickpeas: Drain the chickpeas well. Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the sides and bottom, then add the remaining chickpeas and process for 1 to 2 minutes until the hummus is thick and relatively smooth.
4. Thin with water: The hummus might be thick and slightly coarse at this point. With the food processor running, slowly add 2 to 3 tablespoons of cold water or aquafaba until you achieve a smooth and creamy consistency you prefer.
5. To finish: Taste and adjust the seasoning by adding more salt or lemon juice if needed. Transfer the hummus to a serving bowl, drizzle with olive oil, and sprinkle with your choice of paprika, sumac, or Za’atar before serving.

Notes

• Using cold water or aquafaba helps thin the hummus without losing creaminess.
• For even smoother hummus, peel the chickpeas before blending.
• Tahini quality drastically affects flavor—use well-stirred, fresh tahini.
• Adjust garlic and cumin amounts to suit your taste preferences.
• Store hummus in an airtight container in the refrigerator for up to 5 days.
• Serve hummus with pita bread, fresh vegetables, or as a spread in sandwiches.

Keywords: hummus, easy hummus recipe, homemade hummus, Middle Eastern dip, vegan dip, chickpeas, tahini, healthy snack