Home » Type » Condiment » FAVORITE HOMEMADE HUMMUS


My favorite homemade hummus is thick, creamy, and ready in 5 minutes. It’s super easy to make, customizable, gluten free and full of flavor!

top down view of best authentic hummus in a bowl topped with parsley, chickpeas and paprika, and surrounded by chips and sliced vegetables for dipping.

I love hummus and eat it often. I’ve bought it for years, but have now gotten into the habit of making it myself since it’s so quick and easy. All you need are a few basics and you’re ready to make the best hummus ever!

A basic chickpea hummus recipe is handy to have on hand and is so healthy and versatile. It can be used as a dip for vegetables, served with crackers, pita chips or bread.

Also, use it as a spread for sandwiches, like this Grilled Hummus Sandwich or Red Pepper, Hummus & Avocado Sandwich, or in wraps like this Hummus Veggie Wrap.

I even love it as a binder in places you might use mayo type products, like this Mediterranean Mashed Chickpea Salad.

For variation, try this easy White Bean Hummus or Sun-Dried Tomato Hummus!

Tips For The Best Hummus

I like my hummus in different consistencies depending on what I’m using it for.

  • For spreads, I like it a little thinner and juicier. If you find you are the same, add a little water to whatever portion you’ll  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. 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 up for your dietary needs.

For an ultra creamy hummus, remove the skins from the chickpeas! By gently squeezing the chickpeas between your thumb and forefinger, 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.

side by side comparison of ingredients for hummus added to the bowl of food processor, next to hummus blended and ready to serve.

How To Make Hummus

  1. Add the chickpeas, tahini, garlic, lemon, cumin and salt to the bowl of a food processor.
  2. Blend until creamy, about 3 – 4 minutes, stopping to scrape down the sides as needed.
  3. Taste for flavor, adding anything else it might need. More salt, lemon, garlic or tahini?

And that’s it – creamy, delicious and ready in 5 minutes!

How To Store

  • Refrigerator: Store any leftovers in the refrigerator for up to 5 – 6 days.
  • Freezer: Hummus can be kept in the freezer for up to 2 months in airtight, freezer safe containers. When storing be sure to leave about 1/2 inch air space since the it will expand a little in the freezer. Let thaw in the fridge before using.

Serving Suggestions

Hummus is so versatile and can be used for dipping, spreading or binding. Here a few of my favorite options:

up close view of creamy homemade hummus in a bowl, and garnished with chickpeas, parsley and paprika

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.



An authentic style hummus recipe, perfect for dipping and spreading! Can be made with or without tahini, and ready in about 5 minutes!

  • Author: Julie | The Simple Veganista
  • Prep Time: 15 min
  • Total Time: 15 min
  • Yield: Makes 1 1/2 cups 1x
  • Category: Condiment
  • Method: food processor
  • Cuisine: Mediterranean
  • Diet: Vegan


  • 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)
  • 12 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


Place all ingredients in food processor and blend until desired consistency. Taste for flavor adding anything here and there that you like….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.


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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  1. Shannon Reid says:

    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!

  2. Brittany Thiessen says:

    This looks amazing! Your food photography is fantastic also. Great job!

  3. Anonymous says:

    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!!

  4. Sempra SGH says:

    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!

    1. julie@thesimpleveganista says:

      A blender will work just fine! Glad you're enjoying the blog. :) Cheers xo

  5. Anonymous says:

    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?

    1. julie@thesimpleveganista says:

      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 :)

  6. Anonymous says:

    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

  7. Anonymous says:

    Hi Julie, i found your blog amazing! i love all of your easy-peasy recipes.


  8. 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

    1. julie@thesimpleveganista says:

      As noted in the recipe, you can use all olive oil and it will be fine.

  9. Nice and easy recipe! Thanks for posting this. Just made a batch and it turned out pretty good. I think I will try and make some variations soon – cilantro, jalapeno, etc. I can't believe how easy it is.

    1. julie@thesimpleveganista says:

      My pleasure! Enjoy your variations. Cheers :)

  10. Anonymous says:

    can you make hummus using other types of dried beans?

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