The Best and Easiest Hummus

Name: The Best and Easiest Hummus Recipe
Prep time: 5 min
Total time: 5 min
Ingredients: 15 ounce can chickpeas, drained and rinsed; 4 tablespoons tahini; 1 clove garlic, or more to taste; 1/2 teaspoon ground cumin; 1/2-1 teaspoon salt, or to taste; 3 tablespoons fresh lemon juice; 4-6 tablespoons ice cold water; sprinkle of paprika or sumac; chopped fresh parsley, cilantro or dill; drizzle of olive oil; pine nuts; hot sauce

Learn how to make hummus the easy way with this 7-ingredient hummus recipe! It’s ultra-creamy and ready to enjoy with pita and vegetables in about 5 minutes.

Looking for more easy plant based dips? Check out my Spinach Artichoke Dip, Lemon Dill Hummus, and Vegan 7 Layer Dip.

hummus topped with paprika and oil in a white bowl with pita bread and vegetables on the side.

One taste of this homemade hummus and you’ll never go back to store-bought again! Incredibly creamy and smooth, with an irresistible nutty flavor, this easy hummus recipe comes together in just 5 minutes thanks to 7 pantry staple ingredients.

Hummus is a popular Middle Eastern dip or spread made from chickpeas, tahini, lemon juice, and garlic. They’re blended until creamy, creating a nutty and savory dip that’s best paired with pita bread and veggies.

Personally, I think this is the best hummus recipe because it takes minutes to throw together and tastes way better than store-bought. But don’t just take my word for it… Anyone who’s tried this recipe seems to love it:

“The BEST hummus I have ever made, hands down!” – Nida

“I’ve made this hummus recipe for a few years now, it’s the best and everyone who I’ve made it for loves it!” – Veronica

“Great recipe, far superior to store-bought hummus at a fraction of the price. I’ve made this a few times now, and we love it!” – Tracey

Why this is the best hummus recipe

Better than store-bought! This easy hummus recipe is ridiculously delicious; there’s just no comparing it to store-bought! The nutty and garlicky flavors are stronger, the texture is smoother and fluffier, and it’s just plain fresh and luxurious.
A budget-friendly snack – The 7 ingredients in this classic hummus recipe are affordable and may even be in your kitchen already.
Quick and easy – I recommend making this recipe with canned chickpeas to keep the process as quick and convenient as possible. Just dump them into a food processor with the rest of the ingredients, blend until smooth, and you’re ready to eat!

a hand dipping pita bread in a bowl of hummus.

How to make this homemade hummus recipe

Find the complete recipe with measurements in the recipe card below.

Add the chickpeas, tahini, garlic, cumin, salt, fresh lemon juice, and some ice-cold water to a food processor. Puree until the hummus is smooth and creamy.

Be patient while blending: For the smoothest consistency, let the food processor run for at least 4 to 5 minutes.

If it’s not quite creamy enough, blend in a few more tablespoons of ice-cold water to help fluff it up.

ingredients for hummus on a white plate.

Ingredients for hummus in a food processor.

Taste and season the hummus with more salt, garlic, cumin, or lemon juice, if needed.

Transfer the hummus to a bowl and garnish it with the toppings of your choice. Serve with pita bread and veggies, then enjoy!

Serving suggestions

For an irresistible presentation, dress up your batch of freshly made hummus with all kinds of fresh toppings, like:

A sprinkle of paprika, sumac, or za’atar
Chopped fresh parsley, cilantro, or dill
Lemon zest
Roasted garlic
A drizzle of olive oil
Pine nuts
Roasted red peppers
A drizzle of hot sauce or a pinch of red pepper flakes

Hummus is most commonly served as an incredible dip with pita bread, (or naan, not traditional but good!), and vegetables, like carrot sticks, cucumber, radishes, bell peppers, and celery. Put out a bowl at parties or for an after-school snack with a platter of dippables and watch them disappear!

You can also serve hummus in many other delicious ways. Try serving it as a:

Spread – Use the hummus as a toast spread for a quick snack. You can also spread it on bread or tortillas for sandwiches or veggie wraps loaded with cucumbers, tomatoes, falafel, and lettuce.
Sauce – Mix a generous spoonful into cooked pasta noodles for a quick and flavorful meal, use it as a creamy topping on a grain bowl, or drizzle it over a baked potato.
Salad dressing – Stir a few spoonfuls of hummus with water for a quick and easy salad dressing.

Flavor variations

Once you master this classic hummus recipe, you can experiment with all kinds of other add-ins to find your new favorite flavor. Try:

Roasted red pepper hummus: Add 3/4 cup jarred roasted red peppers.
Spicy hummus: Add 2 tablespoons of Sriracha hot sauce, or to taste.
Cilantro jalapeño hummus: Add a handful or chopped cilantro and 1 to 2 jalapeños, stems and seeds removed.
Sun dried tomato hummus: Add 1/3 cup sun dried tomatoes and 1/4 cup fresh basil.
Roasted garlic hummus: Instead of fresh garlic, add 3 to 4 cloves of roasted garlic.
Chipotle hummus: Add 1 chipotle pepper in adobo, or just a few tablespoons of the sauce from the can.
Beet hummus: Add 1 or 2 roasted beets.
Lemon dill hummus: Check out the recipe!

creamy hummus topped with paprika, herbs, and oil in a white bowl.

Frequently asked questions

Can you make hummus without tahini?

Tahini is an essential ingredient in authentic hummus recipes because it adds a rich and nutty flavor and helps smooth the texture. However, if you really can’t find it, you can make hummus without tahini. Try using extra virgin olive oil for a creamy and rich substitute, or try any of the optional flavors above instead. You’ll hardly notice it’s missing!

Can you use dried chickpeas?

Absolutely. To make hummus from dried chickpeas, soak ¾ cup of dried chickpeas in water overnight. Drain and transfer the soaked chickpeas to a pot the next day, cover them with water, and boil until they’re tender (1 ½ to 2 hours).

Do you need to peel chickpeas for hummus?

Nope, peeling the chickpea skins isn’t necessary! In some cases, hummus made from peeled chickpeas was somewhat smoother, but the difference is usually hardly noticeable.

How long does hummus last?

The leftover hummus will last for up to 4 days when it’s stored in an airtight container in the refrigerator.

hummus topped with paprika and oil in a white bowl with pita bread on the side.

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