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. I haven’t measured exactly, but the nutrition info is based off of 8 servings. So if you divide by 8 you will have 1 serving. It’s probably around 2-4 tablespoons, but I’m not sure.

    1. I suppose you could, as long as it’s cold. But I’ve never tried this so it’s hard to say if it will work or not.

    2. I make this recipe & really enjoy it with baby carrots. I get lemons during late spring. I juice them & put them in the freezer in 3 oz portions. Instead of using cold water & fresh lemon juice, I pop one of the frozen lemon juice cubes in and omit the water. My hummus comes out smoothe.

  1. Best one I have made. I will probably go a little heavier on the cumin next time, but wonderful

  2. This is my “go-to” recipe for hummus! I press fresh garlic and use fresh squeezed lemon juice and make it in my blender. I follow the recipe and it turns out amazing every time! Thanks for sharing your recipe!

    1. Your hummus sounds delicious! How awesome you are loving the recipe! Thanks for your wonderful feedback!

    1. This came out amazing. It did work better in my blender, it was creamier. All my men folk loved it.

  3. My son, for the better part of a year, would ask for hummus every morning when he was 2-3 years old. I boiled chickpeas every night for the next morning’s breakfast. That was almost 20 years ago and now he makes his own, not daily, every 2 weeks or so. My husband loves it when I add diced fresh tomatoes, roasted garlic, katamala olives and feta cheese. My grandbabies like it with veggies or sliced, toasted pita. I also love baba ganish

  4. I have made this recipe. I don’t tahini. Instead of this I use freshly roasted seasme. after blending all the ingredients a testy and flavored hummus come out.
    Thank you so much.

  5. Made this for my husband who loves hummus from the grocery store while I’m not a fan of hummus at all. Well I’m usually not a fan of it but I loved this, we both loved it. Thank you, well done!

    1. You are welcome, Mel! Thanks for sharing your wonderful feedback and review! I’m thrilled you loved the hummus!

  6. I absolutely do not like to make anything and I found this very easy to make! It is also extremely tasty! I did not use a food processor, but instead used an immersion blender. It worked out just fine! I was able to leave the garlic out as that doesn’t sit well with my family. This is a great recipe, and I’m glad I tried it!

    1. I’m glad you tried the recipe as well, Debbie! How awesome your family loved the hummus! Thanks for your great feedback and review!

  7. I’ve made this several times, now, and it’s one of our “keeper” recipes. So good, so simple–and vegan! Thank you!!

  8. Great recipe, far superior to store bought hummus at a fraction of the price. I’ve made this a few times now, and we love it!

  9. This is the easiest Hummus I’ve ever made and the absolute yummiest I’ve tasted. I will make this recipe from now on!

  10. ust give me potatoes, carrots and lots and lots of hummus, and I’ll be happy. Specifically this hummus. Your title says it all. It is absolutely the best and easiest hummus.
    Thank you so much, Nora. You are awesome.

  11. Delicious. I added a drizzle of chilli oil and some chopped up dried red chillies on top. Definitely will make again

  12. Best Hummus recipe I’ve had yet! I have been 8 months vegan and found Nora about 4 months ago, you’ve made my life in the kitchen so much better with your incredible, easy to follow recipes -Thank you! ♥

    1. Hi Eleisha. Feedback like yours feeds my motivation! Thank you for sharing your kind and positive feedback! I’m really glad you are enjoying my recipes and that they make your life better! Happy cooking!

  13. This is my go to hummus recipe.  No more store bought for this house.  I always have chick peas and tahini on hand and it’s so quick and easy to make.  Thank you 

  14. It was soooo delicious. I’m made a second batch today. Last time I put in too much garlic so toned that down this time. I refuse to buy store bought now ? Thanks for making this so easy. 

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