This easy hummus is my go-to recipe whenever I want something creamy, fresh, and deeply satisfying. I love how quickly it comes together and how much better it tastes than anything I can buy. The texture is smooth and fluffy, and the flavor is bright, nutty, and perfectly balanced.
Why You’ll Love This Recipe
I love this recipe because it’s simple, fast, and consistently delivers perfect results. I like that I can control every ingredient and adjust the flavor exactly how I want it. It’s naturally wholesome, made with pantry staples, and works just as well for a quick snack as it does for entertaining.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 (15-ounce) can chickpeas, drained, or 1½ cups cooked chickpeas
¼ cup fresh lemon juice
¼ cup tahini
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, plus more for serving
½ teaspoon ground cumin
salt to taste
2 to 3 tablespoons cold water or aquafaba
paprika, sumac, or za’atar for serving
Directions
I begin by adding the tahini and lemon juice to the bowl of my food processor. I let it run for about one minute until the mixture becomes thick, pale, and creamy. This step makes a huge difference in the final texture.
Next, I add the olive oil, garlic, cumin, and salt, then process again until everything is smooth and well blended, scraping down the sides as needed.
I add half of the chickpeas and process for about a minute, then add the remaining chickpeas and blend until the hummus looks thick and mostly smooth.
With the processor running, I slowly add the cold water or aquafaba, a tablespoon at a time, until the hummus turns light, fluffy, and creamy. I taste and adjust with more salt or lemon juice if needed, then serve with a drizzle of olive oil and a sprinkle of spice.
Servings And Timing
This recipe makes about 6 servings, yielding roughly 1½ cups of hummus.
Prep time is about 10 minutes, and there is no cooking time.
Variations
I like to customize this hummus by blending in roasted red peppers, cooked beets, or pumpkin purée for extra flavor and color. When I want more heat, I add cayenne pepper or a pinch of chili flakes. For a deeper garlic flavor, I swap raw garlic for roasted garlic. If I’m out of tahini, I simply add more olive oil or use a small amount of unsweetened, natural peanut butter.
Storage/Reheating
I store the hummus in an airtight container in the refrigerator, where it keeps well for up to one week. If I freeze it, I smooth the top, add a thin layer of olive oil, and freeze for up to one month. I thaw it in the fridge and stir well before serving.
FAQs
Can I make this hummus without tahini?
Yes, I do this sometimes by adding extra olive oil. The flavor changes slightly, but the hummus is still creamy and delicious.
Do I need to peel the chickpeas?
I usually skip peeling because the difference is minimal. When I want an ultra-smooth texture, I peel them, but it’s optional.
Why is my hummus grainy?
This usually happens when there isn’t enough liquid or blending time. I fix it by blending longer and adding a bit more cold water.
Can I use aquafaba instead of water?
Yes, I often use aquafaba because it makes the hummus extra fluffy and light.
How can I adjust the flavor?
I adjust the flavor by adding more lemon juice for brightness, more salt for balance, or extra cumin for warmth.
Conclusion
This easy hummus recipe is one I make again and again because it’s reliable, quick, and far better than store-bought. I love how flexible it is and how effortlessly it fits into my everyday cooking. Once I started making hummus this way, it became a permanent staple in my kitchen.
A simple, quick, and creamy homemade hummus that’s better than store-bought. This versatile dip is made with pantry staples and comes together in minutes.
Total Time:10 minutes
Yield:1½ cups (about 6 servings)
Ingredients
1 (15-ounce) can chickpeas, drained, or 1½ cups cooked chickpeas
¼ cup fresh lemon juice
¼ cup tahini
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, plus more for serving
½ teaspoon ground cumin
Salt to taste
2 to 3 tablespoons cold water or aquafaba
Paprika, sumac, or za’atar for serving
Instructions
In a food processor, combine tahini and lemon juice. Process for about 1 minute until thick and creamy.
Add olive oil, garlic, cumin, and salt. Process until smooth and well blended, scraping down sides as needed.
Add half the chickpeas and process for about 1 minute. Add remaining chickpeas and blend until thick and mostly smooth.
With the processor running, slowly add cold water or aquafaba, 1 tablespoon at a time, until the hummus is light, fluffy, and creamy.
Taste and adjust with more salt or lemon juice if needed.
Transfer to a serving dish, drizzle with olive oil, and sprinkle with paprika, sumac, or za’atar before serving.
Notes
Use aquafaba instead of water for a fluffier texture.
Customize with roasted red peppers, beets, or pumpkin purée for different flavors.
Roasted garlic can be used instead of raw garlic for a milder flavor.
Store in an airtight container in the fridge for up to a week, or freeze for up to a month.
