Learn how to make hummus the easy way with this 7-ingredient recipe. It’s ultra-creamy and ready to enjoy with pita and vegetables in about 5 minutes.
Looking for more easy plant-based dips? Try the Spinach Artichoke Dip, Lemon Dill Hummus, or a Vegan 7 Layer Dip.
One taste of this homemade hummus and you may never go back to store-bought. Incredibly creamy and smooth with a pleasant nutty flavor, this simple hummus comes together in about 5 minutes using seven common pantry ingredients.
Hummus is a classic Middle Eastern dip made by blending chickpeas with tahini, lemon juice, garlic, and spices until silky and smooth. It’s perfect for serving with pita, naan, or fresh vegetables.
This recipe is fast, economical, and fresh-tasting. Many readers agree it’s a crowd-pleaser:
“The BEST hummus I have ever made, hands down!” – Nida
“I’ve made this hummus for years; it’s the best and everyone I’ve shared it with loves it!” – Veronica
“Great recipe, far superior to store-bought hummus at a fraction of the price.” – Tracey
Why this is the best hummus recipe
- Better than store-bought: Fresh ingredients deliver brighter, nuttier, and more pronounced flavor. The texture is smoother and fluffier than most commercial tubs.
- Budget-friendly: The seven ingredients are inexpensive and often already on hand.
- Quick and easy: Using canned chickpeas keeps prep minimal—just add everything to a food processor and blend.
How to make this homemade hummus recipe
See the recipe card below for exact measurements.
Add chickpeas, tahini, garlic, ground cumin, salt, fresh lemon juice, and ice-cold water to a food processor. Puree until the mixture is smooth and creamy.
Blending tip: For the creamiest texture, run the food processor for 4–5 minutes. If the hummus is too thick or not quite silky, add a tablespoon or two of ice-cold water at a time and blend until you reach the desired consistency.
Taste and adjust seasoning with more salt, lemon juice, garlic, or cumin if needed. Transfer to a serving bowl and top with your favorite garnishes. Serve with pita, naan, or raw vegetables and enjoy.
Serving suggestions
Dress up freshly made hummus with a range of toppings for color and flavor, such as:
- Paprika, sumac, or za’atar
- Chopped parsley, cilantro, or dill
- Lemon zest
- Roasted garlic
- A drizzle of olive oil
- Pine nuts or roasted red peppers
- Hot sauce or a pinch of red pepper flakes
Hummus makes an excellent party dip served with pita, naan, or veggie sticks like carrots, cucumbers, bell peppers, radishes, and celery. It’s also versatile beyond dipping:
- Spread: Use on toast, sandwiches, or wraps with fresh vegetables or falafel.
- Sauce: Stir into pasta, spoon over grain bowls, or use as a creamy topping for baked potatoes.
- Salad dressing: Thin hummus with a little water and whisk to make a quick, creamy dressing.
Flavor variations
Once you know the basics, try these variations to change the flavor profile:
- Roasted red pepper: Stir in about 3/4 cup jarred roasted red peppers and blend until smooth.
- Spicy: Add 1–2 tablespoons Sriracha or your preferred hot sauce.
- Cilantro jalapeño: Add a handful of chopped cilantro and 1–2 jalapeños, seeds removed for less heat.
- Sun-dried tomato: Add 1/3 cup sun-dried tomatoes and a handful of fresh basil.
- Roasted garlic: Substitute 3–4 cloves of roasted garlic for fresh garlic for a sweeter, mellow flavor.
- Chipotle: Blend in a chipotle pepper in adobo or a tablespoon of adobo sauce for smoky heat.
- Beet hummus: Blend in one or two roasted beets for a vibrant color and sweet earthiness.
Frequently asked questions
Tahini gives traditional hummus its characteristic nutty richness and helps create a smooth texture. If you don’t have tahini, substitute extra virgin olive oil to add creaminess, or try one of the flavor variations that rely on other ingredients.
Yes. Soak 3/4 cup dried chickpeas overnight, then drain and simmer in fresh water for about 1½–2 hours until tender. Use about 1 1/2 cups cooked chickpeas in place of a 15-ounce can.
Peeling chickpeas isn’t necessary. Removing skins can make hummus slightly smoother, but the difference is subtle and optional.
Stored in an airtight container in the refrigerator, hummus will keep for up to 4 days.
The Best and Easiest Hummus Recipe
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Ingredients
- 15 ounce can chickpeas, drained and rinsed
- 4 tablespoons tahini
- 1 clove garlic, or more to taste
- 1/2 teaspoon ground cumin
- 1/2-1 teaspoon salt, or to taste
- 3 tablespoons fresh lemon juice
- 4-6 tablespoons ice cold water
Optional toppings
- Paprika or sumac
- Chopped parsley, cilantro, or dill
- Drizzle of olive oil
- Pine nuts
- Hot sauce
Instructions
- To a food processor add the drained and rinsed chickpeas, tahini, garlic, cumin, salt, lemon juice and 4 tablespoons of ice cold water.
- Puree for about 4–5 minutes until smooth and creamy. If it’s not creamy enough, add a few more tablespoons of cold water and blend until silky.
- Taste and adjust seasoning with additional salt, garlic, cumin, or lemon juice if needed.
- Transfer to a bowl, garnish with toppings of choice, and serve with pita or vegetables. Enjoy!
Notes
- Make hummus without tahini: Substitute olive oil for tahini for a creamy result if you don’t have tahini on hand.
- Use homemade chickpeas: Replace the canned chickpeas with 1 1/2 cups cooked chickpeas from dried.
- Roasted Red Pepper: Add 3/4 cup jarred roasted red peppers and blend.
- Spicy: Add 1–2 tablespoons Sriracha or other hot sauce to taste.
- Cilantro Jalapeño: Add chopped cilantro and 1–2 jalapeños, seeds removed for milder heat.
- Sun-Dried Tomato: Add 1/3 cup sun-dried tomatoes and 1/4 cup fresh basil.
- Roasted Garlic: Use 3–4 cloves of roasted garlic instead of fresh for a mellow flavor.
- Chipotle: Blend in a chipotle pepper in adobo or a tablespoon of the adobo sauce for smoky heat.
Nutrition
| Calories: 74 kcal
| Carbohydrates: 6 g
| Protein: 3 g
| Fat: 5 g