Holy cow if you haven’t learned how to make hummus yet, you’re totally missing out.
It’s. So. Dang. Good.
I used to think that I didn’t like hummus. Turns out, I just don’t like the pre-packaged, highly processed stuff. Real homemade hummus is a godsend. Once you learn how to make hummus, you’ll never want to eat store-bought hummus again.
Homemade hummus is naturally gluten-free, dairy-free, vegetarian & vegan
It’s also full of fiber, protein, healthy fats, and good carbs. What’s not to love?!
Learning how to make hummus at home is:
much less expensive than buying it at the store
the best way to control the quality of ingredients for better nutrition
the best way to control the flavors, too
Most store-bought hummus is made with lower-quality oils such as canola oil and contains preservatives to keep it fresh. It’s totally ok to buy your hummus sometimes (we all need help from the store on busy weeks), but making it at home is so quick and easy, not to mention tastes much better, that you’ll want to do it again and again.
You need 5 ingredients to make hummus:
Chickpeas (a.k.a. garbanzo beans)
Tahini (ground sesame seed paste)
A clove of fresh garlic (none of that jarred stuff)
Fresh lemon juice (freshly squeezed is always best)
Extra-virgin olive oil (I like the one from Thrive Market)
Optional additions: You can also add a dash of ground cumin for a traditional flavor, and a sprinkle of paprika on top for a traditional garnish if you want. You’ll also need sea salt and a little cold water, but those are usually considered “freebie” ingredients 😉
Start with the hummus recipe below then add more or less lemon juice, tahini paste, extra-virgin olive oil, and cumin to taste to fit your preferences. I most often make the recipe below, and sometimes I add a few extra tablespoons of lemon juice to make it extra tangy.
How to Make Hummus Perfect Every Time:
Equipment: Making homemade hummus is easiest in a food processor as it can get stuck in the blade of a blender container.
I use both a 10-cup and a 14-cup Cuisinart food processor. If you don’t have a food processor, you can use a blender, but chop the garlic before you add it, and you may need to add extra cold water to get the mixture blending.
Step 1: Finely Chop the Garlic
When using garlic in a food processor recipe, I always add the garlic first by itself to let the machine do the work for me. See the video above for details. If you’re making this in a blender, finely chop the garlic with a knife and add it in with the chickpeas so it incorporates well.
Step 2: Add the Tahini & Lemon Juice
At this point add the tahini and lemon juice and process about 30 seconds. This helps thin out the tahini so it incorporates well.
Step 3: Add the Chickpeas, Olive Oil, Cumin & Salt
Add the drained and rinsed chickpeas, extra-virgin olive oil, and sea salt (and cumin if using).
Process about 30 seconds, then scrape down the sides. Move on to step 4.
Step 4: Use Cold Water to Make It Smooth
Put the lid back on and while blending, add cold water 1 tablespoon at a time through the top of the food processor until the mixture becomes smooth and creamy. If your food processor doesn’t have a hole on top, add the water in before putting the lid on.
This usually takes about 3 tablespoons of cold water, but you can use less for a denser hummus. You can also add another tablespoon of extra-virgin olive oil and/or lemon juice (if you like it extra lemony!) to help make it even more creamy.
You’ll want to use cold water as warm water can start to cook the ingredients and it’s not as appealing.
Step 5: Serve It Up!
To serve right away, add it to a bowl and use the back of a spoon to make a swoosh on top. Sprinkle a few whole chickpeas and about 1-2 tablespoons more of extra-virgin olive oil on top to make it pretty. Add a dash of paprika (not smoked paprika, unless you’re into it) on top for a pretty garnish and/or a dash of parsley. While you’re at it, add a big sprinkle of flakey sea salt too if you have some on hand.
Or, store it in an airtight container for up to 4 days in the refrigerator.
Be sure to check out more recipes for dips and spreads underneath the recipe card. Enjoy!
Learning how to make hummus will save you time and money, not to mention it tastes better than anything store-bought. If you love it, please leave a star rating in the comments below to help other readers in our community (thanks!).
1 small clove garlic*
1 (15-ounce) can chickpeas, drained and rinsed (OR 1.5 cups cooked from scratch chickpeas)
2 tablespoons fresh lemon juice (use 3 or 4 tablespoons if you like it extra lemony)
2 tablespoons tahini paste (stir it in the jar before using), more or less to taste
3 tablespoons extra-virgin olive oil, plus more for serving
1/2 teaspoon ground cumin (optional but recommended)
1/2 teaspoon fine sea salt (or a heaping 1/2 teaspoon of Kosher salt)
about 2–3 tablespoons of cold water if needed to make the hummus smoother
To garnish: a sprinkle of paprika (and or parsley) and an extra drizzle of olive oil. Sesame seeds, feta cheese, olives, and/or a sprinkle of fresh herbs also make a great garnish.
Food Processor Method (we find this is the best way):
Put the whole peeled garlic clove in the food processor alone and run for about 20 seconds to finely chop the garlic.
Add the tahini paste & lemon juice and process about 30 seconds.
Add the chickpeas, extra-virgin olive oil, sea salt (and cumin if using—I recommend it but leave out if you don’t love it). Process about 30-45 seconds, then scrape down the sides. (Note: If you plan to garnish your hummus, save about 10 chickpeas out to sprinkle on top at the end.)
Put the lid back on and turn the food processor on, then add cold water 1 tablespoon at a time (usually 2-3 tablespoons total) through the top of the food processor until the mixture becomes smooth and creamy. If your food processor doesn’t have a hole on top, add the water in before putting the lid on.Optional: At this point, you can also add another tablespoon of extra-virgin olive oil and/or lemon juice (if you like it extra lemony!) to help make it even more creamy.
Garnish: To serve right away, add your hummus to a small bowl and use the back of a spoon to make a swoosh on top. Sprinkle a few whole chickpeas and about 1-2 tablespoons more of extra-virgin olive oil on top to make it pretty. Add a dash of paprika (not smoked paprika, unless you’re into it) on top for a traditional finish. A big sprinkle of flakey sea salt makes a great garnish, too.
Homemade hummus will keep in an airtight container for up to 4 days in the refrigerator.
Since it’s easy for the ingredients to get stuck in the blade and not blend, use more liquid at the beginning (bottom of the blender) to help the process along. Avoid a blender with a very wide base (such as a 64oz container) as the blades won’t be long enough to catch all of the ingredients. A narrow base will help you.
Finely chop the garlic and set aside.
Add the lemon juice, tahini, and 2 tablespoons of cold water to the blender and blend on medium or high until smooth. Add the rest of the ingredients and blend on high until smooth, adding 1-2 more tablespoons of cold water to blend.
You can also add more extra-virgin olive oil and/or lemon juice to help make it blend if needed. Garnish and serve as noted above.
* Chopped garlic becomes stronger the longer it sits. If you want to eat this right away and want it to be extra garlicky, then add another clove. If you plan to store it in the fridge, remember that the garlic flavor will become stronger by the hour.
White beans (e.g. cannellini beans) make a great substitution for chickpeas if you want to mix things up.
Keywords: Hummus Recipe, How to Make Hummus, Homemade Hummus Recipe