The BEST Hummus — Don’t waste your money buying hummus when you can make it at home in minutes! Fast, easy, foolproof, and tastes way better than store-bought!!
The BEST Hummus Recipe
I’m a crazy, ridiculous, can’t-live-without-it hummus addict.
With sky high prices on small containers that I can devour in a day or sometimes a sitting, I’d go broke if I had to rely on store-bought hummus. Solution? Make it myself in five minutes.
It’s mindlessly easy and homemade tastes better. Find the exact ratios of ingredients and tiny tweaks that you like best by using my recipe as a jumping off place. Blend, taste, and tweak to your liking.
The hummus is packed with flavor, perfectly seasoned, it’s filling, healthy, naturally vegan and gluten-free, and I love it. I can eat it day or night, with crackers, chips, veggies, on salads, or just pass a spoon.
What’s in This Simple Hummus Recipe?
Key hummus ingredients include garabanzo beans (chickpeas), garlic, lemon juice, salt, and tahini (sesame seed paste).
Tahini is usually sold near peanut butter, cooking oils, or in the health food aisle of most mainstream grocery stores or readily available at any natural foods grocer.
Cumin and paprika provide depth of flavor and I use smoked paprika. I add a pinch of cayenne and don’t think it makes the hummus spicy. Rather, it makes it not taste bland, but it’s optional.
How to Make Hummus From Scratch
This is a super simple hummus recipe. Blend the tahini and lemon juice in a good processor, then add the garlic, followed by the remaining ingredients.
I prefer blending the hummus in my food processor rather than in my Vita-Mix. I like some texture in my hummus and the Vita-Mix makes it almost too smooth and it becomes more like fluffy whipped cream than hummus.
I don’t want to sound like an appliance snob but I am a hummus snob and will stop at nothing to get it just right.
Tips for Making the Best Hummus
I use no-salt-added canned garbanzo beans because I’m very salt-sensitive. I prefer to control the overall salt level by adding it directly rather than starting with salted beans. The amount of salt used will depend on the saltiness level of your beans and how salty you prefer your hummus.
For the entire recipe, I keep my food processor running on high power and add ingredients through the feed chute. I don’t stop to scrape down the sides of the canister, but if you feel you should stop to scrape down, do so.
Process the garbanzo beans only as long as you need to. I prefer a chunkier hummus, so I process mine for a shorter period of time.
Can You Make Hummus Without Tahini?
No, there isn’t a substitution for it and while you could omit it, your hummus won’t taste like hummus without it.
How Long Can Hummus Sit Out?
Once prepared, this accidentally vegan hummus can sit out at room temperature for up to four hours. After that, it needs to be returned to the fridge.
Does Hummus Need to Be Refrigerated?
Yes! It needs to be refrigerated and stored in an airtight container.
How Long Does Hummus Last?
Homemade hummus will last up to four days if refrigerated and stored in an airtight container.
Can You Freeze Hummus?
Yes! Hummus can be frozen for up to three months. This simple hummus freezes incredibly well since it contains no raw mix-ins (like roasted red peppers or garlic).
What to Eat With Hummus
Here are some ideas for what to serve with your homemade hummus. (Although no judgement if you decide to eat it with a spoon!)
- Tortilla chips
- Crackers
- Baked pita chips or pita bread
- Pretzel chips or regular pretzels
- Veggie sticks (carrots, celery, bell pepper)
- Cucumber slices
- Veggie straws
- Rice cakes
Hummus Uses
I typically eat hummus as a dip, but it can be eaten many different ways. Here are some hummus uses to try:
- As a spread for sandwiches or wraps
- In a pasta sauce
- In a salad dressing
- As a base for Greek-style pizza
- Atop Mediterranean-inspired nachos
- As a base for more elaborate dips
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Easy Favorite Hummus
Ingredients
- heaping 1/4 cup tahini, sesame seed paste
- 3 to 4 tablespoons lemon juice
- 1 large clove garlic, peeled and minced (or 2 smaller cloves)
- 2 to 3 tablespoons olive oil, plus more for serving
- ¾ teaspoon cumin
- ½ teaspoon paprika or smoked paprika, plus more for serving
- salt and black pepper, to taste
- pinch cayenne pepper, optional and to taste
- one 15-ounce can garbanzo beans, i.e. chickpeas; I use no-salt-added beans, rinsed and drained over a bowl with liquid reserved
- about 2 to 4 tablespoons reserved bean liquid, added to taste for consistency
- serve with crackers, pita chips, pita bread, chips, bell peppers, cucumbers, mushrooms, carrots, or your favorite dippers
Instructions
- To the canister of a food processor fitted with the S-blade or to the canister of a blender, add the tahini, lemon juice, and blend on high-power for about 90 seconds until smooth and fluffy.
- Add the garlic and process for about 1 minute.
- Add 2 to 3 tablespoons of olive oil, the cumin, paprika, salt and pepper to taste, and optional cayenne (doesn’t make hummus spicy, makes it not taste bland).
- Add the garbanzo beans and process only as long as necessary until desired texture is achieved. I prefer a small amount of texture retained so I process for less than 1 minute.
- As necessary for desired consistency, drizzle in the reserved bean liquid.
- Stop to taste hummus and make any tweaks necessary, to taste.
- Place hummus in a serving bowl, drizzle with olive oil and sprinkle with paprika, to taste.
- Serve immediately with your favorite dippers or chill covered for about an hour before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I agree hummus has become increasingly popular, which is great because I love it. But making it at home really does mean you can just the flavorings!
I can’t believe how much hummus has exploded since I last bought it about 5 years ago! Back then, there were a few varieties, maybe two brands, but now, it’s BONKERS. I saw Sriracha hummus yesterday!
I actually prefer my hummus ultra creamy instead of chunky. However, baba gannouj, a close cousin, I like to leave chunky. Different strokes, huh?
Then you probably like VitaMix hummus :) That’s one food that I like with texture and the Vita turns it TOO smooth for me. First world problems, I know!
Another person mentioned Sriracha hummus today in the comments. She said it was amazing! Funny, b/c sometimes I just shake on hot sauce INTO the hummus container. I’m thinking pretty close, eh!
And here San Diego, most grocery stores have HUGE dairy cases, the size of milk cases, JUST for the hummus!
sometimes in the summer i sit with a large container or hummus and a spoon and slowly dig away. makes me feel strange but it somehow seems appropriate too haha. my breath doesnt always smell lovely but again, worth it. This is an amazing hummus. i can see why its a favorite of yours. xo
The nice thing when you make it at home is you can reduce the garlic but…yeah, I know what you mean :)
I love hummus too and usually prefer the classic varieties. And I agree that it is getting more expensive in grocery stores nowadays. Definitely can’t go wrong with a classic homemade recipe like this!
Yes! I love hummus so much, and the fact that this one takes a mere 5 minutes to make is amazing! Hummus makes everything better!
And thanks for the tweet, too! :)
Hi Averie! Just pinned this recipe, the hummus looks delicious. I love using it as a veggie and chip dip. Can’t wait to try yours :)
Thanks for pinning!
I love hummus too, but you’re right – it can be so expensive! This is the perfect starter recipe to add any fun spices or mix-ins to – or to enjoy as-is, since I tend to like the straight-up, regular ol’ hummus. Love this Averie!
Can’t go wrong with plain. I love spicy too but sometimes you just gotta go regular ol’ hummus!
I’m glad I’m not the only one who’s picky about which appliances to use for which recipes! Or that’s hummus obsessed, for that matter. The sad thing, though>? I’ve never actually made my own. I probably should, though, because you’re right about those prices — criminal!
Criminal is right! And I am so picky about which appliance for the job. I never used to be AS picky but now, well, I am :)
I don’t know why I’ve never made hummus, since I love it–this should motivate me to try!
YES soooo easy and way more of a value!
I love hummus too much; so much that I’ll eat a whole batch. Love this!
We’d be quite a pair going to town on some hummus, guac, and maybe a cake roll for dessert :)
I am a TOTAL hummus freak! I put it on my salad, on EVERYTHING…I think I would dip my whole face in the stuff if I could! This one looks so perfect and creamy….can’t wait to get my dippage on! Pinned!
Thanks for pinning and I can relate to being a total hummus freak as well!!
I love seeing how other people make homemade hummus. It’s like an art! :) I need to start adding cayenne pepper to mine. Not sure why I never have! Great idea.
It’s totally like an art! To see what everyone does. I just always do it this way and it works, so that’s the little method to my madness! And the cayenne is perfect because it adds something-something without being too spicy (but then again I can pretty much eat cayenne by the teaspoon) but I think it’s a nice touch.
Averie – I eat hummus almost every day as a snack or with my lunch. I love making it at home because the yield is so much higher than the containers that you buy in the grocery store. I can’t wait to try this recipe. :D
You’re so right about the yield being better when you make it at home! From 1 can of beans I can get about the equivalent of 3 storebought-sized containers!
We always have hummus in the fridge–Jon uses it instead of mayo for sandwiches. It is a cinch to make in the food processor so I only buy it when its on sale. I tend to go heavier on the cumin and lighter on the garlic and salt compared to store bought. Love the other versions in your cookbooks also!
That’s right, you have made my cookbook hummus recipes! Gosh, I almost forgot about those! Glad you didn’t :)
And being able to go heavy/light on the ingredients you prefer and omit the ones you don’t, that is the beauty of DIYing! Lighter on the garlic and salt for sure for me!
I love that Jon uses it as mayo, too!
Hummus is definitely a condiment in my house! We put it on everything. It works great on chicken with French fried onions. But it also is great alone.
Love how easy yours is! And definitely be an appliance snob. So much better to get the right texture!
Getting the right texture is just KEY :)
And it’s definitely a condiment here, too. Like it’s just part of the repertoire!
I’m so glad I’m not the only one who considers those store containers an individual serving lol…I bought one the other day Sriracha flavor and I literally consumed the whole thing it was so spicy good. I never made my own but I’m thinking I can make it as spicy as I like and a heck of a lot cheaper as you point out…I’ll put tahini on the list.
I would have inhaled a container of Sriracha flavored hummus in a sitting, too! Those containers are usually single servings for me regardless :)
And you’ll get about 3 storebought sized containers from 1 can of beans and this recipe. All for the price of a can of beans. 99 cents. Well and the tahini is about 8 bucks for a jar BUT you will get dozens of batches of hummus out of the 1 jar!