This homemade hummus is silky smooth, rich, and bursting with bright lemon and garlic flavor. I love how quickly it comes together, and since I started making it myself, I’ve completely stopped buying store-bought hummus. It’s perfect for dipping pita, spreading on sandwiches, or adding to wraps for a boost of creaminess and flavor.
Why You’ll Love This Recipe
I love this hummus recipe because it’s incredibly easy to make with just a handful of ingredients and takes only 10 minutes from start to finish. It’s healthier and fresher than store-bought hummus, and I can adjust the flavor just the way I like it—more lemony, extra garlicky, or with a drizzle of good olive oil on top. Plus, it’s naturally vegan and gluten-free, making it a crowd-pleaser for everyone.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 15-ounce can chickpeas or 1 ½ cups cooked chickpeas
1 large lemon
1 clove garlic
½ teaspoon sea salt
½ teaspoon ground cumin
⅓ cup tahini
2 tablespoons olive oil plus extra to drizzle on top
2–3 tablespoons water
Paprika or chopped fresh parsley, for garnish
Directions
Step 1: I start by rinsing and draining the chickpeas well in a colander, peeling off any loose skins for extra smooth hummus. Then I halve and juice the lemon and mince the garlic.
Step 2: I place the chickpeas, lemon juice, garlic, tahini, salt, cumin, and olive oil into a food processor fitted with a standard S blade. I process everything for 1–2 minutes, scraping down the sides once or twice.
Step 3: I slowly add water, one tablespoon at a time, blending for another 1–2 minutes until the hummus becomes creamy and velvety smooth.
Step 4: To serve, I transfer the hummus into a bowl, drizzle with a little extra olive oil, and garnish with paprika or fresh parsley.
Servings and Timing
This recipe makes about 8 servings and takes just 10 minutes to prepare from start to finish. Each serving contains roughly 183 calories.
Variations
Roasted Red Pepper Hummus: I blend in a roasted red pepper for a smoky and slightly sweet flavor.
Spicy Hummus: I add a pinch of cayenne pepper or a drizzle of sriracha for heat.
Garlic Lovers’ Hummus: I double the garlic for a bold, robust taste.
Herb Hummus: I mix in fresh herbs like basil, cilantro, or parsley for a green twist.
Beet Hummus: I add a roasted beet for vibrant color and a slightly earthy flavor.
Storage/Reheating
I keep leftovers in an airtight container in the fridge for up to 4 days. For longer storage, I freeze the hummus for up to 2 months and thaw it in the refrigerator overnight before using. I stir it well before serving to restore its creamy texture.
FAQs
How can I make my hummus smoother?
I make sure to peel the chickpeas and blend the hummus for a few extra minutes to get a perfectly creamy texture.
Can I use dried chickpeas instead of canned?
Yes, I cook dried chickpeas until they’re very soft and then cool them before blending. The result is even creamier hummus.
What can I use instead of tahini?
If I don’t have tahini, I use almond butter, cashew butter, or even Greek yogurt for a different flavor.
Can I make hummus without a food processor?
Yes, I can use a high-powered blender or even mash the ingredients by hand for a more rustic texture, though it won’t be as smooth.
How can I serve hummus?
I love serving it with pita bread, fresh veggies, crackers, or as a spread for sandwiches and wraps.
Conclusion
This easy homemade hummus is one of my go-to snacks because it’s quick, healthy, and incredibly flavorful. I love how customizable it is and how it always impresses guests when I serve it. Once I started making hummus from scratch, I never looked back—it’s fresher, creamier, and simply irresistible.
This easy homemade hummus is rich, creamy, and bursting with fresh lemon and garlic flavor. Made in just 10 minutes with simple ingredients, it’s perfect for snacking, spreading, or entertaining.
Total Time:10 minutes
Yield:8 servings
Ingredients
1 15-ounce can chickpeas (or 1 ½ cups cooked chickpeas)
1 large lemon, juiced
1 clove garlic
½ teaspoon sea salt
½ teaspoon ground cumin
⅓ cup tahini
2 tablespoons olive oil (plus more for drizzling)
2–3 tablespoons water
Paprika or chopped fresh parsley, for garnish
Instructions
Rinse and drain chickpeas. Peel off loose skins for extra smooth texture. Juice the lemon and mince the garlic.
In a food processor, combine chickpeas, lemon juice, garlic, tahini, salt, cumin, and olive oil. Blend for 1–2 minutes, scraping down the sides as needed.
Slowly add water, one tablespoon at a time, and blend until the hummus is creamy and smooth.
Transfer to a serving bowl. Drizzle with olive oil and garnish with paprika or chopped parsley.
Notes
Peeling chickpeas helps achieve a smoother texture.
Add more water if needed for a looser consistency.
Customize with add-ins like roasted peppers, herbs, or beets.
Serve chilled or at room temperature.
Store in the fridge for up to 4 days or freeze for 2 months.
