How To Make Homemade Hummus (Easy Recipe)

This Homemade Hummus recipe is incredibly easy to make and tastes amazing. Made with simple, wholesome ingredients, this creamy hummus is perfect for snacking or as a spread on sandwiches and wraps.

Hummus is a popular Middle Eastern dip or spread made from cooked and mashed chickpeas, blended with tahini, olive oil, lemon juice, garlic, and spices. It is believed to have originated in ancient Egypt where it was known as “ḥummuṣ bi ṭaḥīna” which translates to “chickpeas with tahini.” Over time, hummus has become a staple in many dishes from the Middle East. 

Homemade hummus in a yellow dish with crackers and vegetables on the side.

Why You’ll Love This Recipe

Hummus is one of my favorite dips to make for a quick and healthy snack. It’s filling, tasty, and can be used as a sandwich spread as well as a dip. 

  • The creamy texture of this delicious dip will have your family raving about it for days. 
  • Homemade hummus tastes much better than store-bought hummus, plus you don’t have to worry about preservatives. 
  • You only need a handful of ingredients which means that it costs less to make this fluffy hummus at home than it does buying it. 
  • Once you learn this hummus basic recipe you can vary your ingredients and make the same flavors you see in the stores; olives, sun-dried tomatoes, or cilantro are some of my favorite add-ins.

Should The Skin on the Garbanzo Beans Be Removed?

You will notice a thin skin on each chickpea, which is perfectly fine to eat. However, if you want the smoothest hummus, then I suggest removing the skin. The skin slips off easily by gently grabbing each chickpea and gently squeezing the bean.

You can also grab a handful and gently rub your other hand over them to peel the skins. This also works in the same manner if you place the beans between two clean kitchen towels and gently rub the beans.

Removing the skin from the chickpea and placing the beans on a brown plate.

Ingredients Needed

One great thing about this authentic hummus recipe is that you only need a few simple ingredients from the grocery store, so you don’t have to worry about spending a lot of time or money scouring the store for the things that you need. 

  • garbanzo beans – from a can and are also called chickpeas.
  • fresh garlic cloves
  • fresh lemon juice
  • tahini – You can find this in the ethnic or health food sections of your grocery store. I purchase tahini at Trader Joe’s
  • cold water 
  • salt
  • extra virgin olive oil
  • paprika
Ingredients to make homemade hummus.

How to Make Homemade Hummus

​Making this fluffy hummus is simple. Just follow these instructions here, or check out the full recipe in the recipe card at the bottom of this post.

Step 1: Add the ingredients to a food processor

Place beans, garlic, lemon juice, tahini, water, and a pinch of salt in the food processor or blender. Process until smooth. Add more water as needed for the desired consistency.

Step 2: Garnish before serving

Place in a bowl, top with a drizzle of olive oil, and sprinkle with paprika. Serve with chopped vegetables, crackers, or a variety of breads.

Creamy hummus topped with olive oil and chopped parsley.

What To Serve With This Dish 

This creamy dip is great when paired with pita chips, pita bread, or even crunchy veggies. However, you can also use it as a spread on sandwiches such as this Simple Crab Salad Sandwich or this Grilled Pastrami Sandwich.

Substitutions and Additions

  • Fresh garlic cloves will give this hummus the best flavor however if you are out of garlic you can 1 teaspoon of garlic powder instead. 
  • Fresh fresh parsley would give the top of your hummus a beautiful pop of color. 
  • Do you enjoy red pepper hummus? If so, roast some bell peppers and add them to your hummus.  
  • Pine nuts can also be added to the hummus mixture more nutty flavor in this smooth dip. 
  • Remove the stems from a handful of baby spinach and blend it into your hummus to sneak some extra veggies in your picky eaters.
Dip with a slice of pita in it taking a scoop to eat.

How Long Does Hummus Last

Storage – Store leftover hummus in an airtight container in the fridge for up to a week. Before serving, let it sit at room temperature for about 15 minutes and stir it.

Freezing –  Hummus can also be frozen for up to 3 months. Thaw in the fridge overnight. 

Sandra’s Pro Tips

  • Don’t have a food processor? You can use a high-speed blender instead. 
  • Add a little water in small amounts until you find the texture that you are looking for. 
  • For the best flavor use a high-quality tahini.  
  • Add a pinch of cumin for an extra flavor boost. 
  • If you want a beautiful presentation, use the back of a spoon to make swirls on top of the hummus.
Homemade chickpea dip with a cucumber slice.


Do you have questions about this easy hummus recipe? Here are the answers to the most commonly asked questions for this dish: 

What can I use instead of tahini in hummus?

Not a fan of tahini you can use peanut butter or almond butter instead. Keep in mind this will change the flavor of the hummus, so adjust accordingly.

What is tahini?

Tahini is a paste made from ground sesame seeds. Sesame paste has a nutty flavor and is commonly used in Middle Eastern and Mediterranean cuisine.

Are chickpeas and garbanzo beans the same thing?

Yes, chickpeas and garbanzo beans are the same things. They are a type of legume commonly used in hummus.

Can I use dried chickpeas instead of canned chickpeas?

Yes, you can use dried chickpeas instead of canned chickpeas. Just make sure to soak them overnight and cook them until they are soft before using them in the recipe.

Other Chickpea Recipes To Try

Creamy hummus in a yellow bowl with orange rim surrounded by vegetables.

Easy Homemade Hummus Recipe

This easy creamy homemade hummus recipe is made with fresh ingredients. Enjoy as a basic dip or add additional ingredients to create your favorite flavor combination.
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Course: Appetizer
Cuisine: American, Mediteranean
Keyword: Hummus Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 1 1/2 cups
Calories: 70kcal
Author: Sandra Shaffer


  • blender or food processor
  • serving dish


  • 1 15 ounce can of garbanzo beans drained and rinsed
  • 1 medium garlic clove peeled and smashed
  • 1 lemon juiced
  • 1/4 cup tahini
  • 1/4 cup water add additional tablespoons as needed for smooth consistency
  • Salt to taste
  • Garnish; drizzle with extra-virgin olive oil, chopped cilantro, parsley, or top with a sprinkle of paprika


  • Drain and rinse beans in a colander. Remove the skin from the garbanzo beans (optional).
  • Place beans, garlic, lemon juice, tahini, water and a pinch of salt in the food processor or blender.
  • Process until the mixture until smooth. Add additional water one tablespoon at a time as needed for the desired consistency.
  • Place hummus in a serving bowl, drizzle with olive oil, and garnish with a sprinkle of paprika, chopped cilantro, or parsley. Serve with chopped vegetables, crackers or a variety of breads.


To make spinach hummus, make the basic recipe, then add 1-2 cups of baby spinach, with the stems removed. Blend until smooth.


Serving: 2tablespoons | Calories: 70kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g


Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

This recipe was first published in 2013. It has been updated with updated content and new photos in March 2024.

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  1. How annoying is it to remove the skins from chickpeas? Suuuuper annoying, am I right? WORTH it , though. Tahini is extra hard to find here which is why I have to spend $4.99 on little bitty containers of hummus- homemade is so much better! Yours looks AWESOME. Love the spinach. Bet your husband was a happy guy!

    1. I almost said, the heck with it, and kept the skin on. Then I started rolling the beans between my hands to loosen the skin, which worked well and much quicker way to peel! It probably tastes the same with or without, just smoother without.