Homemade Hummus

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

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 this addicting creamy dip. 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. But today, this traditional Mediterranean and Middle Eastern food has taken over America’s palate. 

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

Related: 18 Delicious Healthy Snack Recipes

Tahini | What is tahini?

Homemade hummus ingredients

We’ve made a lot of homemade hummus. What makes this one different? This one is our best recipe from scratch because it’s both easy and flavorful. What is hummus made of? It’s got a simple list of ingredients:

  • Chickpeas
  • Garlic
  • Lemon
  • Tahini
  • Salt

Now, 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. 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! This hummus uses a few tablespoons of the aquafaba to make it super creamy. (We love chickpeas! Here are a bunch more tasty chickpea recipes.)

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! This is another way to make hummus extremely creamy. (PS if you have tahini left over from making thi recipe, head to our 13 Delicious & Healthy Tahini Recipes for inspiration.)

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 the chickpeas into a liquid measuring cup, saving the aquafaba.
  2. 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 it! Top the hummus with cilantro leaves, a sprinkle of paprika, a drizzle of olive oil, and toasted pinenuts. 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.

Best hummus recipe | How to make hummus

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

Hummus recipe FAQ

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 1/4 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 1/4 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.

This homemade hummus recipe is…

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

Print
5 Ingredient Classic Homemade Hummus | A Couple Cooks

Homemade Hummus


1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 5.00 out of 5)

  • 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 hummus

  • 1 medium garlic clove
  • 1 15-­ounce can chickpeas (1 1/2 cups cooked)
  • 1 large lemon (1/4 cup lemon juice)
  • 1/4 cup tahini
  • 3/4 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

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.

30 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!

  • Reply
    Harriet
    July 27, 2019 at 8:57 am

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

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