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 (25 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 mins
Total: 5 mins
Servings: 8 servings

Ingredients 
 

  • 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

Instructions 

  • 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!

Notes

  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.

Nutrition

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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Comments

  1. Great recipe! I followed the recipe for the most part. Used 3 cloves of garlic, some extra lemon juice and used 3 T.  the bean draining juice (Aquafaba) in place of some of the water. That bean juice is magic!  Going to have this with grilled vegetables and pita bread for dinner. Yum! Thanks for the easy recipe!

    1. Aquafaba really is magical! I’m so happy to hear you loved the hummus and thank you for your wonderful review!

  2. First time for this recipe. My only change was to add two garlic cloves, otherwise I followed instructions exactly..
    We loved it! Next time I’ll add a tad bit more lemon and see what everyone thinks.
    So EASY to make and all ingredients were on hand….nothing outrageously different.

    1. The garlic sounds really delicious in the hummus! Thanks for sharing your wonderful feedback and ideas! I’m glad you love the hummus!

  3. Omg! This is soooooo good!! Light, fluffy, perfect! I served it with a few canned in water olives and a little olive oil!! If I didn’t already say it, this is awesome! Thank you for this recipe! Definitely will be a weekly staple in my house!!

    1. You’re so welcome, Michele! I’m so glad you love the hummus 🙂 Thanks for your wonderful feedback!

  4. I have a bag of chickpeas. Do I use the same amount as a can? This is my first time experimenting with chickpeas 

  5. Some of the hummus I have eaten. It was easy to make. I added some infused lemon oil oil and paprika before placing the hummus in the refrigerator. 

  6. I just made for the first time ever.  I love hummus and I’m excited for my family to try.  I’m letting it sit for a little bit before I put it out but so far…it’s really good.  I don’t think I’ll be buying in the store anymore 

    1. I love homemade hummus as well! I’m thrilled you love the recipe! Thank you for sharing your wonderful feedback! Enjoy the hummus!

  7. This hummus is SOOOO addicting. Perfect proportions of everything. Better than store-bought. We now only make double-batches because its so good. Husband will eat this hummus with chips for his dinner sometimes, and we make this at least twice a month.
    Thanks for another perfect vegan staple! I’m excited to try other flavors as well, but this one has been so good its hard to make myself try a new one.

  8. Made it for the super bowl and got so many compliments. It was delicious, and super simple to make. You are my go to for all my cooking needs. When I give advice to a new vegan, your blog is the first one I recommend. I make  so many of your recipes. Please consider making a cookbook. It would be the first cookbook whose recipes I make the most! 

    1. Hi Tina. I’m glad the hummus was a hit for your super bowl gathering! Thank you so much for your kind words, and I’m grateful for your confidence in my recipes. Thank you for using them, and for sharing my site! I appreciate the cookbook encouragement! Wishing you lots of happy cooking!

    1. I’m thrilled that you are loving the hummus, and on a weekly basis! Thank you for sharing your review and positive feedback!

  9. Delicious! So easy and quick to make. Made exactly as written. Won’t be buying store bought hummus again, this tastes so fresh and creamy. 

  10. I just made this as written, but I added 1 teaspoon of red pepper flakes. 
    This is a great recipe. So quick, easy, economical and above all delicious.

  11. Oh my goodness!! I just tried it but I used 2 cloves because we really like garlic and I garnished with paprika and a little drizzle of olive oil… Sorry, it didn’t last for me to take a pic! I pureed for 4 minutes but I think I might do up to five minutes next time.   So fresh and tasty and easy to make. Thank you!

    1. I also love lots of garlic! I’m thrilled you love the hummus! Thanks or sharing your wonderful review and comments!

  12. This recipe for hummus is spot on!!!! I have made it many times and was always disappointed…..one thing Tahini is vital.  I ordered online as my store never has it. The other thing is how long to food process it.  Great garlic and lemon juice amounts…..it’s perfect!

  13. This recipe is perfection! The texture is unbelievably smooth and creamy. Peel every garbanzo? Nonsense.  But I did see that recommendation in some other recipes. Glad I didn’t follow their advice. Your recipe is a definite keeper. I sprinkled mine with sumac, one of my favorite spices. 

    1. Hi Kathy. Sumac is wonderful, isn’t it? I’m glad you love the hummus! Thank you for sharing your wonderful review!

  14. I really use this recipe a lot. My family enjoys…. I didn’t have a lemon today so I used a lime instead and hummus turned out tasting amazing! Thank you!

  15. This is so good! I used homemade chickpeas and topped it with pinenuts, oil, and paprika. I will refer back to this recipe in the future.

  16. Love the simplicity! My grandson and I are going to make this together ❤. He is 9 y/o and loves hummus! Thank you!
    Do you have a recipe for chocolate hummus?? Bought some a few years ago at a store and loved it with pretzels but they don’t carry it any more!?

  17. I’m not a big fan of cumin. Does it affect the taste all that much? Is it okay to leave it out or is it required for some reason to create a hummus taste? Is there some other herb I could use to replace the cumin?

    1. You can totally leave it out if you don’t care for it. It’s not required. You could add paprika or smoked paprika if you want, but you don’t need to replace it.

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