Easy Favorite Hummus
This post may contain affiliate links.
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
- Baked pita chips or pita bread
- Pretzel chips or regular pretzels
- Veggie sticks (carrots, celery, bell pepper)
- Cucumber slices
- Veggie straws
- Rice cakes
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
- 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
- 3/4 teaspoon cumin
- 1/2 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
- 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.
Note: 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.
Storage: Hummus will keep airtight for up to 4 days in the fridge. Recipe doubles and triples easily.
Amount Per Serving: Calories: 324Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 407mgCarbohydrates: 36gFiber: 7gSugar: 5gProtein: 10g
More Easy Dips:
Easy Mexican-Inspired Hummus – Jazz up classic hummus with pico de gallo, cilantro, and you won’t be able to stop digging into it with tortilla chips!! Easy, healthy, ready in 5 minutes, and a perfect snack that everyone loves!!
Easy Jalapeño and Red Pepper Cheese Ball – Just spicy enough that the more you have, the more you want!! A fast, easy, and foolproof hit!
Creamy Baked Double Cheese and Onion Dip – One of my favorite dips of all time! Stir it together in one bowl in minutes and bake for cheesy, perfect comfort food!
Easy Pizza Dip — Cheese lovers and pizza fans will love this fast and easy dip!! Perfect party food that’s a guaranteed hit!
Baked Triple Cheese and Salsa Tortilla Chip Dip – Loaded with 3 kinds of cheese & baked to browned, bubbly, golden perfection
Hot Cheesy Corn Dip – Two kinds of cheese, corn and green chiles make for an irresistible dip! Easy comfort food that’ll be devoured!
Baked Spinach, Artichoke, and Mozzarella Dip (GF) – The classic dip, topped with cheese!
Creamy Ranch and Cheese Bread Bowl Dip — A no-bake, easy dip that’s packed with bold flavor! A perfect party dip & you get to eat the bowl
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.