This post may include affiliate links; for details, see our disclosure policy.

This easy homemade hummus has the BEST zesty flavor and creamy texture: and it’s much cheaper and tastier than store bought!

Homemade hummus recipe | Easy hummus recipe
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

There are so many delicious store-bought brands of hummus out there. But why not make this healthy snack at home? It’s loads cheaper and WAY tastier. Alex and I do buy hummus, but when we have time, it’s homemade all the way. This is our best homemade hummus recipe that we make on the regular. It takes just 5 minutes to make! Here’s how to do it.

Homemade hummus ingredients

What makes this homemade hummus the best one out there? This one is easy and flavorful, with just the right creamy texture. What is hummus made of? It’s got a simple list of ingredients:

  • Chickpeas (& aquafaba)
  • Garlic
  • Lemon
  • Tahini
  • Salt
Tahini | What is tahini?

Canned chickpeas vs. dried

There are lots of hummus recipes that call for dried chickpeas. But this easy homemade hummus recipe calls for canned chickpeas because, let’s face it, cooking dried chickpeas takes time! It also uses some of the liquid in the chickpea can, called aquafaba.

Yep, aquafaba is just the liquid in a can of chickpeas! There are lots of creative uses for it in vegan cuisine; it’s used as a thickener or a binder. In fact, you can even whip it to make whipped cream! This hummus uses a few tablespoons of the aquafaba to make it super creamy. (Here are a few more tasty chickpea recipes while we’re at it.)

Tahini gives it just the right texture!

The other ingredient of note in homemade hummus is tahini. What is tahini? It’s a paste made of sesame seeds, typically used in Middle Eastern or Mediterranean dishes. Tahini is vegan, vegetarian, gluten free, Paleo, keto, and Whole 30 friendly, so it works for many diets. It’s purely sesame seeds and salt. Tahini is another way to make hummus extremely creamy. (Here’s how to use leftover tahini!)

Can you make hummus without tahini?

Actually…you can. Don’t have tahini? No problem! We’ve got a special variation just for you. This Hummus without Tahini is weirdly delicious spin with a secret ingredient in place of tahini.

Best hummus recipe | How to make hummus

How to make hummus

This easy homemade hummus takes just minutes to whip up. Here are the basic steps for making this hummus recipe (see the recipe below for quantities):

  1. Drain: Drain the chickpeas into a liquid measuring cup, saving the aquafaba.
  2. Blend: Add peeled garlic to the bowl of a food processor and process until finely chopped. Then add chickpeas, lemon juice, tahini, kosher salt, and a few tablespoons of the aquafaba. Puree until it becomes a creamy consistency.
  3. Garnish: Top the hummus with cilantro leaves, a sprinkle of paprika, a drizzle of olive oil, and toasted pine nuts. Serve with veggies, pita bread, homemade pita chips, or crackers!

How does hummus taste? It’s creamy, rich, savory, and salty all at once, with a little tang from the lemon and a garlicky aftertaste.

What to eat with hummus

The better question is, what can’t you eat with hummus? Here are a few ideas outside of the standard:

  • Use it in place of mayo on a sandwich—spread hummus onto sandwiches for a more flavorful bite, like in this Easy Chickpea Salad Sandwich.
  • Dip pita chips—these homemade pita chips perfect for dipping.
  • Enjoy it with falafel—the more chickpeas, the better! Shake things up a bit by dipping falafel into hummus, or slather it onto our falafel patties.
  • Make hummus deviled eggs—instead of fussing around with mayo and mustard in deviled eggs, mix the egg yolks with hummus and dollop the mixture back into the egg whites. (And here’s how to hard boil eggs.)
  • Make homemade salad dressing—blend hummus with a little hot water, olive oil, and lemon juice for a simple homemade salad dressing.
Chickpeas

4 unique hummus flavors!

Lastly, looking for some more inventive hummus flavors? There are lots of ways to change up this hummus recipe into a new flavor and color: and it looks beautiful too! Here are 4 unique hummus flavors to make.

This homemade hummus recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy-free.

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
5 Ingredient Classic Homemade Hummus | A Couple Cooks

Homemade Hummus


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: a Couple Cooks
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 ½ cups (12 ounces) 1x
Save Recipe

Description

This easy homemade hummus recipe is delicious with warm pita bread or fresh vegetables. Here’s our best hummus recipe and how to make homemade hummus!


Ingredients

Scale

For the hummus

  • 1 medium garlic clove
  • 1 15-­ounce can chickpeas (or 1 ½ cups cooked or Instant Pot chickpeas)
  • 1 large lemon (¼ cup lemon juice)
  • ¼ cup tahini
  • ¾ teaspoon kosher salt

For the garnish (optional)

  • Fresh cilantro leaves
  • Paprika
  • Olive oil
  • Toasted pinenuts (see below)

Instructions

  1. Peel the garlic. Drain the chickpeas into a liquid measuring cup. Juice the lemon.
  2. Add the garlic to the bowl of a food processor and process until finely chopped. Add chickpeas, lemon juice, tahini, kosher salt, and 2 tablespoons water from the chickpea can (aquafaba). Puree for 30 seconds, then scrape down the bowl. Taste. If necessary, add 1 to 2 tablespoons aquafaba. Puree for 1 to 2 minutes to come to a creamy consistency. Store refrigerated for 7 to 10 days.
  3. If desired, make the garnish: toast the pinenuts in a dry skillet for a few minutes, stirring frequently, until golden brown (or bake in a single layer on a rimmed baking sheet for 6 to 8 minutes at 350F).
  4. Top the hummus with cilantro leaves, a sprinkle of paprika, a drizzle of olive oil, and toasted pinenuts. Serve with veggies, pita bread, or crackers (like these homemade crackers!)
  • Category: Appetizer
  • Method: Blended
  • Cuisine: Mediterranean

Hummus recipe FAQ

Got a question about this creamy dip? We got answers.

Is hummus healthy / good for you?

Yes, hummus is healthy! Hummus is a great plant-based protein to add to your diet, and it’s full of vitamins and minerals. See the full nutrition facts in the recipe below.

Can you freeze hummus?

Yes, you can. Simply freeze in an airtight container, leaving room for the hummus to expand. Defrost in the refrigerator overnight, and stir back in any liquid that may have separated (or pour it off).

Is hummus gluten free? Is hummus vegan?

Yes, homemade hummus is gluten free and vegan.

How many calories in hummus?

A serving of ¼ cup of hummus is 162 calories.

Does hummus have to be refrigerated?

Absolutely! Store hummus in a sealed container in the refrigerator.

How long does hummus last? Does hummus go bad?

Hummus lasts for up to 5 days refrigerated. Hummus does go bad; it can become moldy if stored longer than 5 days.

Does hummus have protein?

Yes, hummus is a great source of plant-based protein! A ¼ cup serving of hummus has 7 grams of protein or 14% of your daily protein intake.

Is hummus keto?

No, hummus is not keto friendly.

Where did hummus originate?

No one knows for sure, but it likely originated from ancient Egypt.

Where is hummus in the grocery store?

It’s different in every grocery store, but hummus is in the refrigerated section, usually near the produce.

Looking for healthy snacks?

Here are a few of our favorite healthy snacks and dip recipes:

Last updated: January 2020

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

35 Comments

  1. Laurie Spangler says:

    I don’t own a food processor. Would a blender suffice ? Or just mashing chickpeas with a potato masher ?

    1. Yes, you can also use a blender here! A high speed blender is best. If you can’t get it to blend, add a little more aquafaba. Let us know how it goes!

  2. Anne says:

    This was so quick to make and it’s delicious! Will be my go to from now on.






  3. Rhonda O'Shea says:

    This is BY FAR…….and there are many ‘versions of recipes’ out there…. ‘THE BEST’ tasting hummus with the correct portion size of each ingredient!!! I LOVE this hummus and make it ALL THE TIME! Thank you so so much!!

    1. Alex Overhiser says:

      Haha! I’m so glad you enjoy it!

  4. Harriet says:

    Looks delicious! You can’t beat hummus with everything.

  5. Lindsay says:

    I worked in an Egyptian restaurant for years. This recipe is very close to what the owners used. (They were famous for their hummus) I would just substitute the water for white vinager. It’s an AMAZING differance!! I also use natural peanut butter instead of Tahini, cause it’s such a pain to work with once its seperated.

    1. Alex says:

      Thanks for the tips!

    2. Sonja says:

      These are great tips! Thanks, Lindsay!

  6. Mélanie says:

    Absolutely delicious! Thank you!
    Question, is the garnish topping paprika and cilantro?

  7. Holly says:

    I’m going to try this today. But I think I’ll just use my blender instead of food processor; my processor is cheap and weak. Hummus is like kimchi in one important respect: make it yourself and you can have it for 1/8 the price of buying it ready-made. Thanks for the lovely recipe and photo!

See More Comments