This is the BEST and EASIEST hummus recipe! With just 7 simple ingredients, you can have oh-so-creamy hummus in 5 minutes! No need to peel or boil chickpeas. Serve with pita bread and veggies.

white bowl of hummus with pita bread and veggies around it

Homemade hummus is so easy to make and tastes much better than store bought. It’s a lot less expensive, too! Plus you can control what goes into it. If you have 5 minutes, you can make hummus!

If you search “how to make hummus”, you will find many different opinions on how to make the best tasting hummus at home. Some recipes insist that you peel each individual chickpea, while others want you to only use from scratch chickpeas that have been overcooked.

While I’m sure some people might be able to tell the difference in “peeled chickpea hummus” versus my recipe, I’m all about easy over here and I have figured out how to make amazing hummus without the fuss. If you like fuss free, I think you will love the simplicity of my recipe.

pita bread being dipped into a bowl of hummus

What is hummus?

Hummus is a classic spread or dip from the Middle East and Mediterranean. It is made from chickpeas (also known as garbanzo beans), tahini (ground sesame seeds), lemon juice and garlic. Of course nowadays you can find a million different variations and flavors at any grocery store. It’s delicious served with warm pita bread (I also like it with my homemade naan), and veggie sticks.

How to make hummus

I use a food processor, but this also works with a Vitamix or other high powered blender.

Simply add 1 can of drained and rinsed chickpeas to the food processor, along with 4 tablespoons of tahini, a clove of garlic, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, 3 tablespoons fresh lemon juice and 4 tablespoons of cold water.

food processor full of hummus ingredients

Puree for about 4-5 minutes until smooth and creamy. If it’s too thick, add a few more tablespoons of cold water. This will help it thin out and become smooth. Cold water is the key to creating smooth and creamy hummus, so make sure it’s not lukewarm.

Even though it will be blended in just a few minutes, I encourage you to let it puree for the full 4 or 5 minutes; it really does result in creamier hummus!

Tips for success

  • Use quality tahiniTahini does vary in terms of quality, so look for a good brand. I love Trader Joe’s tahini.
  • Fresh lemon juice – Don’t use bottled lemon juice; fresh makes a big difference!
  • Add garlic to taste – I like to start with 1 clove, because if you add too much garlic, it can be a bit too much.
  • Cold water – It really is key to getting that smooth texture.
  • Puree for the full 4-5 minutes – Though it will be blended before that, letting it puree for longer really makes a difference in the creaminess of the final spread.
  • Garnish! – Garnishes are important when serving hummus, but it doesn’t have to be complicated. I went with chopped parsley, a sprinkle of paprika and a drizzle of olive oil.

creamy hummus in a food processor, blended

Can you make hummus without tahini?

Tahini is pretty essential for that authentic flavor, but if you really can’t find it and want to make hummus, you could go without. Try subbing olive oil instead, which will give it a creamy richness. Or if you use any of the optional flavor options above, I bet you would hardly notice there is no tahini.

Hummus variations

Here are a few of my favorite flavor combinations, though classic is always a hit!

  • Roasted Red Pepper – Add 3/4 cup chopped jarred roasted red peppers and perhaps a pinch of cayenne pepper.
  • Spicy – Add 2 tablespoons of Sriracha or other hot sauce, or to taste.
  • Cilantro Jalapeño – Add a handful of chopped cilantro and 1-2 jalapeños, stems and seeds removed.
  • Sun Dried Tomato – Add 1/3 cup sun dried tomatoes + 1/4 cup fresh basil leaves.
  • Roasted Garlic – Instead of fresh garlic, roast about 4-5 cloves add to the mix.
  • Chipotle – Add 1 chipotle pepper in adobo, or just a few tablespoons of the adobo sauce for less spice.

How to use it

Hummus is most often used as a dip, but I like to use it many other ways, such as:

  • Sandwiches – Spread it on both sides of the bread and layer on lettuce, tomatoes and cucumbers.
  • Wraps – Filled with a variety of lettuce and veggies.
  • Pasta – Mix into cooked pasta noodles for a quick and flavorful meal.
  • Baked potato – Hummus in a baked potato is delicious!
  • Hummus toast
  • Salad – Water it down slightly for an easy salad dressing.

bowl of creamy dip with green sprinkled parsley and paprika

More dip recipes you might enjoy

bowl of hummus with olive oil and paprika, bread around it
5 stars (45 ratings)

The Best and Easiest Hummus Recipe

This is the BEST and EASIEST hummus recipe! With just 7 simple ingredients, you can have oh-so-creamy hummus in 5 minutes! No need to peel or boil chickpeas.
Prep: 5 minutes
Total: 5 minutes
Servings: 8 servings


  • 15 ounce can chickpeas, drained and rinsed
  • 4 tablespoons tahini
  • 1 clove garlic, or more to taste
  • 1/2 teaspoon ground cumin
  • 1/2-1 teaspoon salt, or to taste
  • 3 tablespoons fresh lemon juice
  • 4-6 tablespoons cold water

Optional toppings

  • sprinkle of paprika or sumac
  • chopped fresh parsley, cilantro or dill
  • drizzle of olive oil
  • pine nuts
  • hot sauce


  • To a food processor, add the drained and rinsed chickpeas, tahini, garlic, cumin, salt, lemon juice and 4 tablespoons of cold water.
  • Puree for about 4-5 minutes until smooth and creamy. If it's not quite creamy or too thick, add a few more tablespoons of cold water. This will help fluff it up and make it creamy and smooth.
  • Taste and season with additional salt, garlic, cumin or lemon juice if needed.
  • Add to a bowl and garnish with toppings of choice. Serve with pita bread and veggie sticks or spread on toast, sandwiches, mix into pasta or use anywhere else you like. Enjoy!


  1. How to make hummus without tahini? Simply sub with olive oil instead. It won't be authentic but it will add creamy richness if you don't have tahini.
  2. May use homemade chickpeas instead of canned. Use 1 1/2 cups cooked chickpeas.
  3. Roasted Red Pepper Hummus: Add 3/4 cup jarred roasted red peppers.
  4. Spicy Hummus: Add 2 tablespoons Sriracha hot sauce, or to taste.
  5. Cilantro Jalapeño Hummus: Add a handful or chopped cilantro and 1-2 jalapeños, stems and seeds removed
  6. Sun Dried Tomato Hummus: Add 1/3 cup sun dried tomatoes and 1/4 cup fresh basil.
  7. Roasted Garlic Hummus: Instead of fresh garlic, add in 3-4 cloves roasted garlic.
  8. Chipotle Hummus: Add 1 chipotle pepper in adobo, or just a few tablespoons of the sauce from the can.


Serving: 1of 8 servings | Calories: 74kcal | Carbohydrates: 6g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 234mg | Potassium: 84mg | Fiber: 2g | Sugar: 1g | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg
Course: Appetizer
Cuisine: Mediterranean
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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    1. Up to 4 days in the refrigerator. Homemade doesn’t last as long as store bought since there are no preservatives.

  1. I’ve found tahini is the silent wonder for hummus, the more, the better! And then throw every other herb you love in with it!

  2. I made this last night for company that’s coming today. I hadn’t made hummus from scratch in many years, as the store bought was so easy. I believe it’s also the first time that I peeled the shells for it…now I understand how restaurant hummus is so delectably creamy! I did the boiling method & didn’t have baking soda so I used a tiny bit of baking powder as I wasn’t sure what else to use. I’ve done multiple tastes of it and hope there’s some left by the time our guests get here, lol! I’m planning on sprinkling it with paprika and a drizzle of olive oil and serving it with cut up cucumber, red bell pepper and pita wedges.
    The only change I made to the recipe is that I’d heard that using ice cubes instead of water works even better than cold water. Have you ever heard or tried that? Seemed to go well, but I haven’t made it enough, or recently enough to know how it compares, but thought I’d share. 🙂
    Thank you for the awesome recipe…I will definitely be using this again!!

    1. Hi Keri. Thank you for taking time to share your hummus recipe experience, and your fantastic review! I am thrilled you loved the hummus!

  3. Super easy and yummy! I topped with a teaspoon of olive oil and some home roasted peppers (even though this was made without EVOO it looks great with the presentation).

  4. Thank you for a great recipe! Few ingredients and first hummus I’ve made without oil!
    It came out delicious!
    Thank you (:

  5. This humus is so good! I’ve only had store bought before but this is so much better. Next time I’m going to try it with some of the flavors added. YUM!!!

    1. Hi Tracey. It’s always fun to add flavors to hummus! I’m glad you love the recipe! Thank you for your terrific review and feedback!

  6. The BEST hummus I have ever made, hands down! Not sure how you do it Nora, but please keep the recipes coming, you are a rockstar!

    1. Thank you Nida! Your feedback is so encouraging and make my day! Thanks for your stellar review! I appreciate you using my recipes!

  7. I’ve made this hummus recipe for a few years now, it’s the best and everyone who I’ve made it for loves it!

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