This delicious homemade hummus recipe is smooth and creamy with a touch of fresh garlic and lemon. Learn how to make hummus, from scratch, in just 10 minutes!
Once you try this easy hummus recipe, you definitely won't want to go back to the store bought version ever again, I promise! This one is so fresh and rich with flavor--plus, it's a super healthy snack boasting fiber, key vitamins and other health benefits. So the answer to the question "Is hummus good for you?" is a resounding yes!!
Hummus makes a perfect snack or lunchbox add on when paired with sliced pita bread, chips or fresh chopped veggies. It's actually one of the two staples I consistently try to have on hand for snacks at home along with this simple guacamole. 🙂
What is hummus, and what is in hummus? Both great questions. Traditional recipes call for chickpeas and tahini (sesame paste) as the base, along with olive oil, fresh lemon, ground cumin, salt and garlic to season. All of these ingredients should be readily available at any grocery store.
- chickpeas (canned or cooked)
- sea salt
- ground cumin
- olive oil
- paprika or chopped fresh parsley, for garnish
See recipe card below for exact quantities.
To get started, rinse and drain the chickpeas if you're using canned chickpeas, halve and juice the lemon and mince the garlic.
Pro tip: Peel off any of the loose skins as you rinse your chickpeas; that'll make your hummus even smoother and creamier in the end.
Place all ingredients except the water and garnishes in a food processor fitted with a standard S blade and process everything for 1-2 minutes, scraping down the slides with a plastic spatula once of twice if needed.
And finally, add a little water at a time as you process for another 1-2 minutes or until it's smooth and creamy.
To plate, serve your hummus in a bowl and drizzle a little extra olive oil on top; then garnish with some paprika or fresh parsley.
Hummus is naturally vegan, gluten free and dairy free but you could also try the substitutions below.
- Chickpeas - use cauliflower or zucchini instead of chickpeas for paleo-friendly
- Tahini - if you can't find tahini or don't have any on hand, you can substitute peanut butter, sunflower seed butter, or just leave it out altogether and use a little extra olive oil instead
Here are some popular hummus variations to try. If you have a previous favorite store-bought flavor you like, you could try that too!
- Beet hummus - add some roasted beets
- Roasted red pepper hummus - add some roasted red peppers
- White bean hummus - use cannellini or Great Northern beans instead of chickpeas
- Black bean hummus - use black beans instead of chickpeas, and lime instead of lemon juice
- Avocado hummus - add a ripe avocado and use lime instead of lemon juice
- Garlic hummus - add an extra clove or two of fresh garlic or roasted garlic if you really like your hummus garlicky
- Spicy - add a little seeded, minced jalapeño to any of the above variations (leave the seeds in if you like things really hot!)
- Kid friendly - use garlic powder instead of fresh garlic for little ones
Here is the equipment you'll need to make hummus at home:
Leftovers will stay fresh in an airtight container in the fridge for up to 5 days.
Can you freeze hummus? Yes! It'll stay fresh for up to 2-3 months in the freezer.
🎉 Top tip
Don't add too much water to your recipe at first; add just a little and process it before adding more until it reaches your perfect desired consistency. Also, don't be afraid to run the food processor for an extra minute or so beyond when you think the hummus looks ready--it'll only get creamier and more velvety smooth as you do.
Learn how to make hummus from scratch! You'll never want to go back to store bought once you try this delicious and easy (10-minute!) hummus.
- 1 15-ounce can chickpeas (or 1 ½ cups cooked chickpeas)
- 1 large lemon
- 1 clove garlic
- ½ teaspoon sea salt
- ½ teaspoon ground cumin
- ⅓ cup tahini
- 2 tablespoons olive oil, plus extra to drizzle on top
- 2-3 tablespoons water
- paprika or chopped fresh parsley, for garnish
- Prep: Rinse and drain the chickpeas, removing any loose skins as you rinse them; halve and juice the lemon and mince the garlic.
- Process: Place all of the ingredients except the water and garnishes in a food processor fitted with a standard S blade. Process for 1-2 minutes, scraping down the slides with a plastic spatula once of twice. Add a little water at a time as you process for another 1-2 minutes or until your hummus is smooth and creamy.
- Enjoy: Serve your hummus in a bowl, drizzle a little extra olive oil on top and garnish with some paprika or fresh parsley. Leftover hummus will stay fresh in an airtight container in the fridge for up to 5 days. Enjoy!
Keywords: how to make hummus, easy hummus recipes