The Best Hummus Recipe

This really is the best hummus recipe! Not only is it fast and easy, but it’s also super creamy and delicious. It’s the classic hummus you know and love – made from a handful of wholesome ingredients – and it’s done in under three minutes with a high-powered blender!

Hummus, oh how I love thee. I’ve had my fair share of hummus while traveling across the Middle East, in fact, I’d like to think I’m a connoisseur. So it only made sense to recreate the best hummus recipe, that’s also an incredibly easy hummus recipe. Trust me, packaged hummus has nothing on this freshly made version.

I love to schmear hummus onto falafel flatbread with toasted pine nuts and herbs, scoop it with crisp cucumber slices for a quick healthy snack, dollop it on veggie bowls, and the list goes on (which I’ll talk more about below). Long story short, it’s a fridge staple and highly versatile!

Is Hummus Good for You? Yes!

Chickpeas are wonderful for gut health as they’re loaded with fiber and keep things moving through your digestive system (in other words, they help with constipation). But here’s the really good part. The type of fiber they’re loaded with is insoluble fiber – the kind that helps to lower “bad” cholesterol while feeding the “good” gut bugs in your microbiome.

That’s because insoluble fiber doesn’t break down until it hits the large intestine. And when it does hit the large intestine, those good gut bugs feed off the insoluble fiber, creating short-chain-fatty-acids, giving you energy and protecting the health of your colon.

Classic Hummus Ingredients

This recipe is everything you love about a simple dip and spread. There’s just six easy ingredients plus a few extra garnishes to create the most luscious hummus. Here’s what you’ll need:

• Canned Chickpeas: I’m using canned chickpeas for a speedier process. But keep reading for my thoughts between canned versus fresh chickpeas. 
• Chickpea Liquid: Don’t skip this – aquafaba (the liquid left in the can of chickpeas) is the key to the creamiest hummus ever with its emulsifying and thickening properties!
• Tahini: An essential for adding a nutty flavor to the dip and creating a thicker texture. Bonus – it’s super easy to make yourself with my homemade tahini recipe! 
• Lemons: The tartness of fresh lemons are used to brighten up the earthy flavors. And you know my motto, fresh lemons over jarred lemon juice is always preferred. 
• Garlic: I add two garlic cloves for an extra garlicky hummus. But heads up – blending certain ingredients like garlic in your Vitamix blender really intensifies their pungency. So you can always start with one garlic clove and add more. Roasted garlic is also divine and sweeter in flavor.
• Cumin: A hint of this warm, earthy and fragrant spice is a virtual requirement in classic Middle Eastern cuisine.
• Garnish: An authentic or traditional way to serve hummus is with a swoosh of olive oil, a dash of paprika, and a sprinkle of chopped parsley. 

Find the printable recipe with measurements below.

How to Make Hummus – Super Easy!

There are two ways to make hummus – in a food processor or high-powered blender. I personally prefer the blender method. Why? I find that homemade hummus in a high-powered blender (like my favorite Vitamix) comes out faster and smoother than a food processor.

Using a high-powered blender also means that you don’t have to remove the skins of the chickpeas as they’re easily pulverized into a creamy texture. Unfortunately, that’s not the case when using a food processor. Plus, who can beat a 3-minute blend, right?

Here’s the simple steps to make hummus:

Drain the chickpeas. Make sure to drain the chickpeas in a colander that sits over a large bowl. This is necessary to reserve all the chickpea liquid (aquafaba), so you can add some back to the blender. 

Add the ingredients to the blender. Add the chickpeas, chickpea liquid, tahini, olive oil, lemon juice, garlic, cumin and salt to the blender. 

Blend until creamy. Turn your blender on high and use a tamper (as you would when making almond butter) to push the ingredients into the blades. After 30 seconds, it should be fully blended. If you’d like a thinner consistency, just add a bit more chickpea liquid or water until it’s your desired consistency.

Serve it up! For the finishing touches, create a swoosh with the back of a spoon to create a little divot for your olive oil to stay in. Then sprinkle some paprika and add freshly chopped parsley. Voila homemade hummus! 

Storage Tips

The beauty of hummus is that it holds up well in the fridge and is endlessly versatile. That’s why it’s one of my top meal prep recipes! Plus, if you need a crowd-pleasing appetizer – no one ever can deny a big crudite platter with hummus in the middle. And you can easily make it ahead of time!

To store: Scoop the hummus into an airtight container and store in the fridge for 3 to 4 days.

To freeze: Yes, you can freeze any leftover hummus in a freezer-safe container for up to 3 months. Side note – I always have a stash of it in my freezer, ready to thaw and enjoy on a moment’s notice!

Classic Hummus Recipe Video

The process of making hummus is easy as can be. But if you’re a visual person, watch the quick step-by-step video below! 

More Exciting Hummus Recipes 

There’s a whole world of hummus(es) out there. It’s just a matter of what flavor you’re craving. Want a sweet potato hummus? Blend in boiled or roasted sweet potatoes. Want a super herby version? Toss in your favorite herbs like parsley and cilantro! Here’s a few ideas.

• Green Goddess Hummus
• Roasted Red Pepper Hummus
• Roasted Cauliflower Hummus (low-carb version!)
• Chocolate Hummus (tastes so good with fresh fruit!)
• Roasted Beet Hummus

This easy hummus recipe is a quintessential dip and I’m confident you’ll eventually know it by heart! Once you whip it up, let me know how it turned out in a comment below.

The Best Hummus Recipe (in 3 Minutes!)

5 from 203 votes

Prep Time: 3 minutes mins

Total Time: 3 minutes mins

Servings: 16 servings

Yield: 4 cups

Author: Lisa Bryan

Print Pin Review

This healthy, homemade hummus is super easy and tastes better than anything store-bought. Watch my video above to see how quickly this hummus recipe comes together!

Recipe Video

Ingredients

1x2x3x

US CustomaryMetric

• ▢ 2 (15-ounce cans) chickpeas, drained with liquid reserved
• ▢ ⅓ cup chickpea liquid, or more, as needed
• ▢ ½ cup tahini
• ▢ ¼ cup olive oil
• ▢ 2 lemons, juiced
• ▢ 2 garlic cloves
• ▢ 1 teaspoon cumin
• ▢ ½ teaspoon kosher salt

For Garnish

• ▢ extra-virgin olive oil
• ▢ paprika
• ▢ freshly chopped parsley

Instructions 

• Add all the ingredients to a high-powered blender and secure the lid. Remove the lid cap and insert the tamper.
  
• Turn the blender on high for 30 seconds (or more for a creamier texture) and use the tamper to push the hummus into the blades. Add more chickpea liquid (aquafaba), if desired, for a softer hummus.
  
• Add the hummus to a small serving bowl and garnish with olive oil, paprika and fresh parsley.
  

Lisa’s Tips

• Don’t forget that you can also make tahini yourself (rather than buying in the store). Just follow my tahini recipe.
• The Vitamix blender I use is the Vitamix Ascent 3500 – and I love it!
• 1 cup of dried chickpeas = 3 cups of soaked and cooked chickpeas = approx 30 ounces canned chickpeas

Nutrition

Calories: 166kcal, Carbohydrates: 18g, Protein: 6g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Sodium: 80mg, Potassium: 212mg, Fiber: 5g, Sugar: 3g, Vitamin A: 24IU, Vitamin C: 8mg, Calcium: 42mg, Iron: 2mg

Course: Appetizer, Snack

Cuisine: Mediterranean, Middle Eastern

Keyword: best hummus recipe, how to make hummus, hummus, hummus recipe

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This post was created in partnership with Vitamix (a brand I’ve loved and used for years). All thoughts and opinions are my own. The original recipe was posted June 2017, but recently updated with new photos and information.