Easy Hummus (Better than Store-Bought) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
