Favorite Homemade Hummus
My favorite homemade hummus is thick and creamy and ready in 5 minutes. Itās super easy to make, customizable, gluten-free, and full of flavor!
Hummus is a constant in my home, and I eat it often. Iāve bought it for years, but Iāve now gotten into the habit of making it myself since itās so quick and easy.
A basic chickpea hummus recipe is healthy, versatile, and handy to always have on hand. With just a few basics, youāre ready to make the best hummus ever!
It can be used as a dip for vegetables, pita chips, crackers, or bread. I especially love using it as a spread for sandwiches or as a binder for sandwich fillers as a healthy alternative to mayonnaise.
Top Tips
I like my hummus in different consistencies depending on what Iām using it for.
- For spreads, I like it a little thinner and juicier.Ā If you find you are the same, add a little water to whatever portion youāll be using.
- For dips, I prefer it on the thicker side and keep the recipe as is.
This hummus recipe is customizable and can be made with or without tahini.Ā If making without tahini, replace the tahini with a good-quality extra virgin olive oil. Alternately, you can use half oil and half tahini. Feel free to vary it for your dietary needs.
For an ultra-creamy hummus, remove the skins from the chickpeas!Ā By gently squeezing the chickpeas between your thumb and forefinger and pushing it up, the skin will gently peel off. The skins do add a fair amount of fiber, but removing them will yield a wonderful creamy hummus.
How To Make Hummus
- Add the chickpeas, tahini, garlic, lemon, cumin and salt to the bowl of a food processor.
- Blend until creamy, about 3 ā 4 minutes, stopping to scrape down the sides as needed.
- Taste for flavor, adding anything else it might need. More salt, lemon, garlic or tahini?
And thatās it ā creamy, delicious, and ready in minutes!
How To Store
- Refrigerator: Store any leftovers in the refrigerator for up to 5 ā 6 days.
- Freezer: Hummus can be kept in the freezer for 2 months in airtight, freezer-safe containers (affiliate link). When storing, be sure to leave about 1/2 inch of air space since it will expand a little in the freezer. Let thaw in the fridge before using.
Serving Suggestions
Hummus is versatile and can be used for dipping, spreading, or binding. Here are a few ways to use this creamy condiment:
- Garnish: Top with various toppings such as a few chickpeas, pine nuts, parsley, paprika, zaāatar, cumin, or a drizzle of olive oil. Use whatever combination sounds good!
- Sandwiches: Use it as a spread for sandwiches, like this Grilled Hummus SandwichĀ or Red Pepper & Avocado Sandwich, or in wraps like this Hummus Veggie Wrap.
- Binder: I even love it as a binder in places where you might use mayonnaise-type products, like this Mediterranean Mashed Chickpea Salad.
- Dip: Scoop it up with fresh veggie sticks, tortilla chips, pita chips, or crackers!
More Condiment Recipes!
If you try this easy condiment recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintBEST HUMMUS RECIPE
An authentic style hummus recipe, perfect for dipping and spreading! Can be made with or without tahini, and ready in about 5 minutes!
- Prep Time: 15 min
- Total Time: 15 min
- Yield: Makes 1 1/2 cups 1x
- Category: Condiment
- Method: food processor
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
- 1 can (15oz) chickpeas (garbanzo beans), drained and rinsed or 1 1/2 cups cooked
- 4 tablespoons tahini
- 1/4 cup water (+ 2 tablespoons as needed)
- 1 ā 2 garlic cloves or 1 teaspoon garlic powder
- juice of 1 or 2 lemons, to taste
- 1/2 teaspoon cumin
- 1 tablespoon roasted pine nuts, optional
- generous pinch of himalayan salt, or to taste
Instructions
Place all ingredients in food processor and blend until desired consistency. Taste for flavor adding anything here and there that you likeā¦.garlic, lemon, salt, cumin.
Depending on the size of your lemons or how many you used, you may like to add the extra 2 tablespoons of water for slightly thinner consistency.
Serve with toppings of choice or plain. I have garnished here with chickpeas, sesame seeds, chopped parsley, a drizzle of olive oil and a dash of smoked paprika.
Store in airtight container in refrigerator for up to one week or so.
Notes
You can use 2 tablespoon tahini + 2 tablespoon extra virgin olive oil if you like. Alternately, use all olive oil, omitting the tahini all together and still have a great hummus. Keep in mind the olive oil will slightly color the hummus, but not in a bad way.
For ultra creamy hummus, peel the chickpeas before blending.
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Hi Julie, I was wondering if you know how long this hummus will last if it’s stored in the freezer. I have the same question for your sun-dried tomato hummus as well. Thanks!
Good question! I’ve never stored it in the freezer, but my guess is it will fine for at least a month in the freezer, maybe a bit longer.
Just made this and it was excellent! I’ve tried making homemade hummus in the past but this is the first time it came out good!
This looks amazing! Your food photography is fantastic also. Great job!
Hi, I'm Missy. A "seeing what all this is about vegan". You are really cutting down on my grocery bill AND improving my pallet. After using your Raw Almond Butter I'm ruined for store bought and now I'm completely ruined for store bought hummus…..THANK YOU!!
Can I use a blender instead of a food processor ? and thanks so much for your blog, don't know what I'd do without it!
A blender will work just fine! Glad you're enjoying the blog. :) Cheers xo
This was my first try ever to do a hummus, and I think it failed???
Did everything the recipe said, except for I had dried chickpeas, so I let them soak the whole night (12 hours) and then blended it and all the others things, but it came out horrible :(
Am I doing something wrong? Does it only work with canned chickpeas?
You still need to cook your chickpeas after soaking. After doing an overnight soak like you did, rinse them well, fill pot (to cover chickpeas) with water, add a bay leaf if you have, bring to a boil, cover, reduce heat to low and simmer for 1 – 2 hours (usually 1 1/2 is good), until chickpeas are tender. Try it again and I know you'll have delicious hummus! Cheers :)
Oh my. Just found this recipe, tried it and I think I will have it for breakfast, lunch and dinner tomorrow too. Yum yum yummmiiiiiiiiiiiiieeeee. And so easy to make. THANK YOU
Hi Julie, i found your blog amazing! i love all of your easy-peasy recipes.
-Cheers
I have a severe allergy to sesame seeds. are there any alternatives to tahini that can be used in this recipe? Will it still be good if i completely eliminate it? thanks
As noted in the recipe, you can use all olive oil and it will be fine.
Nice and easy recipe! Thanks for posting this. Just made a batch and it turned out great. I think I will try and make some variations soon – cilantro, jalapeno, etc. I can't believe how easy it is.
My pleasure! Enjoy your variations. Cheers :)