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.

FOLLOW TSV on FacebookInstagramPinterest or RSS for more updates and inspiration!


  1. Followed the recipe and it came out perfectly tasty! I was surprised by the cumin but added it anyway and it really adds that “store bought” flavor. But better! I even roasted the pine nuts first. I used my vitamix blender. This is a keeper!

  2. A simple trick I use if I don’t have tahini is use toasted or raw sesame seed oil. Toasted adds a yummy flavour profile !

  3. This is the best hummus recipe I have ever made. I will make it again and again. Thank you.

  4. The flavour and consistency were perfect.. until I went ahead and added the 1/4 cup water and it turned much too runny :( maybe my cooked chickpeas were mushier? My fault for being an inflexible cook, so would recommend that people taste in between adding ingredients

    1. Same thing happened to me! I had a 14oz can instead of 15oz. But I corrected the consistency by adding sunflower seeds. It worked really well and tasted fine. For anyone who runs into this problem, you could probably use any seed or a softer nut like cashew to fix runny hummus (if you don’t have more chickpeas on hand.)

  5. This is the easiest hummus and actually delicious!! Thanks for this great little recipe for hummus with NO OIL, happy to have found this

  6. John Hill says:

    Is there a way to print these recipes without all the ads?

    1. Julie | The Simple Veganista says:

      Yes, there is a print button in the upper right corner of the recipe card. No adds, just the recipe and 1 small photo. Hope that helps! :)

  7. I was asked by my boyfriend to make this but I’d never had it before so your recipe looked interesting. I don’t have tahini (I’ll buy some now) so I used a few drops of sesame oil. Tahini will supply the amino acids to make a complete protein. I put in 2 garlic cloves and just a slice of onion and a good olive oil. It was delicious and my boyfriend is raving about it. I’ll try some other combinations in the future too.thanks for the great recipe.

    1. Jennii Miller says:

      Would this freeze well at all?

      1. Julie | The Simple Veganista says:

        Yes, you can freeze this hummus for up to 2 months. Just be sure to leave about 1/2 inch air space when storing because the hummus will expand a little in the freezer. Let thaw in the fridge for 12 hours before using.

  8. I had Hummus at my favorite vegetarian restaurant- and asked why it was so good. The chef told me that she cooks her beans and then uses some of the broth instead of water. I’ve been soaking then cooking the chickpeas ever since- now I use Trader Joes hearty organic vegetable broth instead of water, and once I added scallions while the beans were cooking. I freeze the beans in small containers and pull one out when I have a hummus craving. Making hummus this way is addictive.

    I have been researching white bean hummus, and plan to do the same. I think I found a new favorite website!

  9. will never buy hummus again. This tastes so much better – added a bit more garlic for my own taste. Eating it with crackers as I’m posting this = can’t bear to put in fridge without a good taste test first!! Will be trying your almond butter next. My new favorite website.

  10. 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!

    1. Julie | The Simple Veganista says:

      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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star