Homemade Hummus Recipe

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!

Homemade hummus recipe | Easy hummus recipe | Our best hummus recipe | How to make hummus

Believe it or not, there was a time when hummus was not on America’s radar. Thirty-odd years ago, kids did not dip their crackers and carrots into hummus. I know, because I grew up in the middle of America, and no one was talking about hummus. We were eating meat loaf and PB&J.

Today, this traditional Mediterranean and Middle Eastern food has taken over America’s palate. Does the world need another homemade hummus recipe? No. BUT, this has become our go-to homemade hummus recipe that Alex and I make on the regular. There are many delicious storebought brands of hummus, but when we have time, this is our best hummus recipe. And it takes just 5 minutes to make! Here’s our easy homemade hummus recipe and how to make hummus at home.

Related: 18 Delicious Healthy Snack Recipes

Homemade hummus recipe | Easy hummus recipe | Our best hummus recipe | How to make hummus | Tahini | What is tahini?

Related: Leftover tahini from this homemade hummus recipe? Try our 13 Delicious & Healthy Tahini Recipes

Homemade hummus ingredients

We’ve made a lot of homemade hummus recipes. What makes this one different? This homemade hummus recipe is our best hummus recipe because it’s both easy and flavorful. In the past we felt only cooking chickpeas from dry was the best method. However, this homemade hummus recipe calls for canned chickpeas. It also uses some of the liquid in the chickpea can, called aquafaba. There are lots of creative uses for aquafaba in vegan cuisine; it’s used as a thickener or a binder. In fact, you can even whip it to make whipped cream! In this homemade hummus recipe, we use a few tablespoons of the aquafaba from the chickpea can to make the hummus super creamy.

The other ingredients in our homemade hummus recipe are pretty standard: lemon, garlic, salt, and tahini. What is tahini? Tahini is 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! Outside of hummus, tahini perfect for making creamy sauces for salads and Buddha bowls…and even cookies. If you have tahini left over from making this homemade hummus recipe, try our 13 Delicious & Healthy Tahini Recipes.

How to make hummus

This easy hummus recipe takes just minutes to whip up. The basic steps for making this hummus recipe are as follows:

  • 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 until it becomes a creamy consistency.
  • 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!)

Homemade hummus recipe | Easy hummus recipe | Our best hummus recipe | How to make hummus

What to eat with hummus

The better question is, what can’t you eat with hummus? Vegetables and hummus are a classic combination, but you can also:

  • Use hummus in place of mayo on a sandwich—spread hummus on sandwiches for a more flavorful bite, like in this Easy Chickpea Salad Sandwich.
  • Dip pita chips in hummus—plain pita bread, store-bought, or homemade pita chips are perfect with hummus, whichever you have on hand!
  • Enjoy it with falafel—the more chickpeas, the better. Shake things up a bit by dipping falafel into a flavored hummus, like roasted red pepper. Or slather it onto our Falafel Patties with Harissa Yogurt.
  • 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. This is a creative holiday side dish your family won’t soon forget! (And here’s our method for how to 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.

Homemade hummus recipe | Easy hummus recipe | Our best hummus recipe | How to make hummus | Chickpeas

Looking for more homemade hummus recipes?

Outside of this classic homemade hummus recipe, we have a bunch of homemade hummus recipe flavors:

Looking for healthy snacks?

Healthy snacks can be as easy as a handful of roasted salted almonds and dried cherries. However, if you’re up for making a simple recipe, here are a few of our favorite healthy snacks:

This recipe is…

This homemade hummus recipe is vegan, vegetarian, and gluten-free.

Print
5 Ingredient Classic Homemade Hummus | A Couple Cooks

Homemade Hummus Recipe


1 Star (3 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 1/2 cups (12 ounces) 1x

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!


Scale

Ingredients

For the homemade hummus

  • 1 medium garlic clove
  • 1 15-­ounce can chickpeas
  • 1 large lemon (1/4 cup lemon juice)
  • 1/4 cup tahini
  • 3/4 teaspoon kosher salt

For the garnish

  • 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

Keywords: Homemade Hummus Recipe, Best hummus recipe, easy hummus recipe, how to make homemade hummus, Party Appetizers, Vegetarian Appetizer Recipe

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About the Authors

Sonja Overhiser

Cookbook Author and writer

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

Cookbook Author and photographer

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.

29 Comments

  • Reply
    Sarah
    March 2, 2011 at 10:50 am

    hmmm…seems like this is one I had better prepare when Leah comes to town next week!

    • Reply
      Alex
      March 2, 2011 at 11:07 am

      You gotta give that food processor some love!

  • Reply
    Tiffany
    March 2, 2011 at 4:23 pm

    Yes, hummus sounds easy to make, but it does take a little trial and error, I love this recipe, and yes, the fresh lemon is important! Lovely photos too

  • Reply
    Beth M
    March 2, 2011 at 5:19 pm

    This is pretty close to the recipe that I use and I agree, BEST HUMMUS EVER! It has the best texture, best zing (from the lemon) and just the right amount of “nutty” from the tahini. I could eat buckets of the stuff!

  • Reply
    Tara
    March 2, 2011 at 6:04 pm

    Haha…the best Italian food I’ve had was in Mexico. Funny how that goes! I LOVE hummus and I think your recipe sounds wonderful!

  • Reply
    NancyC
    March 2, 2011 at 10:44 pm

    I love hummus! I have a recipe I’ve made that’s a little different, but I want to try yours–it sounds really good!

  • Reply
    Kulsum at JourneyKitchen
    March 3, 2011 at 3:17 am

    yes yes! this is how a good hummus is to be made. I really feel sad for people who get it wrong because its so easy and its human right to get right hummus in life :-) You might be interested in soemthing called Fatteh hummus on my blog – Its like the father of basic hummus

    P.S. Love the picture

  • Reply
    Caramel Wings
    March 3, 2011 at 9:38 am

    This Hummus is SO GOOD! I make it all the time!! It’s high in Manganese as well as yummy so I always have some in my fridge along with some carrots which I dip into it and snack all day!

  • Reply
    Kasey
    March 3, 2011 at 12:16 pm

    I’m a big fan of hummus – made from scratch, it’s always better than store-bought. What an adorable blog you have! I’ll be back.

  • Reply
    Vegolicious
    March 3, 2011 at 5:53 pm

    I love hummus! Yours looks amazing and so much better than anything you could buy in a store.

    I’d love for your to submit them to Vegolicious, a vegetarian food photo gallery where readers can browse beautiful photos to discover new recipes and wonderful blogs. If you would like to share this recipe with our readers please submit a photo along with a link to this post.

  • Reply
    wgfoodie
    March 4, 2011 at 10:06 am

    love it. making it this weekend. thx for sharing!

  • Reply
    Amanda
    March 4, 2011 at 5:52 pm

    This seriously looks delicious! I have only ever bought hummus from the store, but I think after reading this I will definitely have to try making it! :) I love your photos! They are beautiful!

  • Reply
    Melinda Neely
    March 4, 2011 at 6:16 pm

    Oh, that’s more lemon than I used last time. Maybe that’s why mine isn’t has good as I’d like it to be. Is there any certain brand of tahini you like?

    • Reply
      Sonja
      March 12, 2011 at 5:41 pm

      We don’t have a favorite brand of tahini (haven’t tried too many yet since they go a long way)! Do you have any to recommend?

  • Reply
    Michele
    March 22, 2011 at 12:16 am

    I just tried this, and it is the best hummus ever! So super easy too!

  • Reply
    Alex
    April 17, 2011 at 7:03 pm

    This recipe is great. I’ve made it twice now and it is delicious.

  • Reply
    Denise
    May 15, 2011 at 5:59 pm

    Chef Ronen Skinezjes (of Manta Ray restaurant) in Tel Aviv uses ice cubes when making hummus to add air and volume.

    • Reply
      Sonja
      May 16, 2011 at 2:11 pm

      How interesting — we may have to try it out! Thanks for the recommendation :)

  • Reply
    anonymous
    June 16, 2011 at 1:54 pm

    I looove Hummus; its the best! And you definitely chose a very tasty way of serving it.

  • Reply
    Karen Weston
    April 28, 2012 at 10:11 am

    This is a wonderful hummus. I love to add juice from my olive jar for part of the water, and after its finished processing I add whole stuffed olives or kalamata olives — takes this over the top as a spread for toasted homemade whole wheat pita chips or veggies!! :-)

  • Reply
    Mike
    May 23, 2012 at 6:54 pm

    Perfect recipe! I was missing tahini so I used sesame oil and pine nuts. Also added fresh rosemary and basil since I had that laying around and I just cant leave a recipe well enough alone. Thanks for the inspiration!

  • Reply
    Katherine
    June 7, 2012 at 8:36 pm

    I have a problem whenever I make hummus….I usually just wing it without actually measuring anything (I’m not sure if that’s my problem or not) but my hummus always has this…really bitter taste. Like I put too much olive oil in, BUT, I’m just trying to get it to the right texture. Should I add water instead? I’m lost on what to do. I love the hummus from the store, but I’m having the hardest time making it at home!!!

    • Reply
      Sonja
      June 23, 2012 at 4:44 pm

      Hmm! Yes, you might want to try measuring out the ingredients if you are getting a bitter taste. You can definitely add water or lemon juice to get it to a lighter consistency. We also like adding tahini — though we used to make it without it, we found that helps to add to a creamy texture. Let us know if you get it to work out!

  • Reply
    Sabrina
    August 5, 2012 at 12:52 pm

    I made this hummus, and think it is a good base. I think it turned out waaay too lemony for me. I used one of those ceramic lemon squeezers though, and that thing basically pulverizes the lemon to get all the juice out. I tried the recipe a second time, and doubled the cayenne, and halved the lemon, and added about 4x as much garlic. Love it!

  • Reply
    Holly
    September 9, 2012 at 2:52 pm

    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!

  • Reply
    Mélanie
    June 23, 2013 at 12:59 pm

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

  • Reply
    Lindsay
    April 14, 2015 at 10:13 am

    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.

    • Reply
      Alex
      April 15, 2015 at 12:52 pm

      Thanks for the tips!

    • Reply
      Sonja
      April 18, 2015 at 9:55 pm

      These are great tips! Thanks, Lindsay!

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