This easy homemade hummus has the BEST zesty flavor and creamy texture: and it’s much cheaper and tastier than store bought!
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)
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!)
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):
- Drain: Drain the chickpeas into a liquid measuring cup, saving the aquafaba.
- 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.
- 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.
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.Print
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!
For the hummus
- 1 medium garlic clove
- 1 15-ounce can chickpeas (or 1 1/2 cups cooked or Instant Pot chickpeas)
- 1 large lemon (1/4 cup lemon juice)
- 1/4 cup tahini
- 3/4 teaspoon kosher salt
For the garnish (optional)
- Fresh cilantro leaves
- Olive oil
- Toasted pinenuts (see below)
- Peel the garlic. Drain the chickpeas into a liquid measuring cup. Juice the lemon.
- 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.
- 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).
- 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
Keywords: Homemade Hummus Recipe, Best hummus recipe, easy hummus recipe, how to make homemade hummus, Party Appetizers, Vegetarian Appetizer Recipe
Hummus recipe FAQ
Got a question about this creamy dip? We got answers.
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.
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).
Yes, homemade hummus is gluten free and vegan.
A serving of 1/4 cup of hummus is 162 calories.
Absolutely! Store hummus in a sealed container in the refrigerator.
Hummus lasts for up to 5 days refrigerated. Hummus does go bad; it can become moldy if stored longer than 5 days.
Yes, hummus is a great source of plant-based protein! A 1/4 cup serving of hummus has 7 grams of protein or 14% of your daily protein intake.
No, hummus is not keto friendly.
No one knows for sure, but it likely originated from ancient Egypt.
It’s different in every grocery store, but hummus is in the refrigerated section, usually near the produce.
Looking for healthy snacks?
- Vegetable Hummus Tortilla Rollups (use this recipe!)
- Cherry Cacao Nib Snack Bars
- Very Verde 3-Ingredient Dip
- Carrot Cake Breakfast Cookies
- Garlic and Rosemary White Bean Dip
- Cinnamon Yogurt Fruit Dip
- Whipped Feta Dip
- Healthy Greek Yogurt Ranch Dip
- Easy Mango Salsa
- Epic Baba Ganoush
- Creamy Labneh Dip
- All Healthy Snack Recipes
Last updated: January 2020
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.