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.

Here’s how to make hummus in about 10 minutes: blend 1 small clove of garlic with 2 tablespoons of tahini and 2 tablespoons of fresh lemon juice, then add a drained and rinsed can of chickpeas, 3 tablespoons of extra-virgin olive oil and 1/2 teaspoon of sea salt. Blend, scrape down the sides, and drizzle in cold water a tablespoon at a time until it’s smooth and creamy. That’s it. You’ll have about 2 cups, and it keeps in the fridge for up to 4 days.

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:

• super easy
• 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:

1. Chickpeas (a.k.a. garbanzo beans)
2. Tahini (ground sesame seed paste)
3. A clove of fresh garlic (none of that jarred stuff)
4. Fresh lemon juice (freshly squeezed is always best)
5. Extra-virgin olive oil (I like the one from Thrive Market)
6. 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. 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.

Use cold water here. It keeps the hummus light, creamy and fresh-tasting.

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 flaky 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!

Homemade Hummus FAQs

Can you make hummus without tahini?

You can. Leave it out and add an extra tablespoon of olive oil so it still blends up creamy. It will taste less nutty and a little less like classic hummus, but it’s still a good dip. If you have a jar of tahini, I’d use it.

Can I make hummus without a food processor?

A blender works. Finely chop the garlic with a knife first, then add everything together. You may need an extra tablespoon or two of cold water to get it moving, and a blender with a narrow base catches the ingredients much better than a wide one.

Can I use dried chickpeas instead of canned?

Of course. Cook them until they’re very soft, let them cool, and use 1 1/2 cups of cooked chickpeas in place of the can. Well-cooked chickpeas make an extra smooth hummus.

How do I make hummus taste better?

Taste it before you serve it. Most of the time it needs another squeeze of lemon or a pinch of salt. A dash of cumin, a good drizzle of olive oil on top and a sprinkle of paprika and flaky salt make a big difference, too.

How long does homemade hummus last?

Up to 4 days in an airtight container in the refrigerator. Give it a stir and add a fresh drizzle of olive oil before serving.

Once you have a batch in the fridge, spread it in my Loaded Veggie Hummus Wraps, pile it into a Hummus & Quinoa Superfood Veggie Bowl, or make a Beautiful Spring Hummus Plate for a crowd.

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More Dips & Spreads:

• The Best Vegan Pesto (in 10 Minutes!)
• 3-Herb Chimichurri Sauce Recipe
• Easy Vegan Ranch Dressing (Better than Bottled)
• Healthy Magic Herb Sauce
• Beautiful Beet Hummus
• How to Make Salsa (Restaurant-Style in 10 Minutes or Less!)
• Pea Guacamole with Beet Chips