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.
Fresh Chickpeas Versus Canned Chickpeas
When it comes to hummus you’ll have purists say that properly soaked dried chickpeas should be used over canned chickpeas for the best, most traditional flavor. And they may be right. But I’ve tried this recipe both ways and the difference was negligible. Therefore, I opt for canned chickpeas as it’s faster and easier.
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!
Ways To Serve and Use Hummus
Although hummus is predominantly a dip, there’s many delicious ways to add a touch of it to your meals. It’ll round out any of these Mediterranean recipes!
- Dip into it with fresh cut veggies like cucumbers, red bell peppers, or celery. For a more savory touch, dip it with my ultimate seed crackers or socca flatbread.
- Spread it onto a veggie-heavy sandwich or wrap. Some layering ideas can be butter leaf lettuce, sliced cucumbers, tomatoes, red onions, avocados, or microgreens.
- Drizzle it onto just about anything for a nutty, fiber-fueled touch. Just mix it with a bit more water or aquafaba!
- Dollop it onto a macro bowl piled with rice, fresh and roasted veggies, or sliced baked chicken pieces.
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!)
Recipe Video
Ingredients
- 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
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.
So after buying so much hummus this summer, finding this recipe has been awesome. I did have to quickly order a big bag of sesame seeds online and my blender is kind of old school… but everything turned out perfect! Another hit from your huge list of healthy recipes!
Homemade hummus is the way to go! Glad you’re enjoying this recipe :)
Hi Lisa, Thank you so much for this perfect hummus recipe. There are a gajillion out there and I’ve tried lots and they’re always just a bit off. This is so smooth and creamy and bright! Made with my new basic food processor and came out a dream. Just one question—this whole recipe is only 2 servings, right?? (Actually, I looked at the nutrition info and didn’t see a serving size. This would be helpful to me as I’m learning to manage a newly diagnosed health issue. You are helping me heal my body, thank you so much!
Happy to hear you enjoyed this hummus recipe so much Robin! This recipe is divided into 8 servings actually (which you can see in the recipe card), and this recipe yields a total of 4 cups. So each serving is about 1/2 a cup.
Absolute best hummus recipe I’ve tried so far! So fast, easy and delicious! Thank you so much!
Glad you loved this hummus recipe Sophie!
Seriously the best, easiest, and most delicious recipe! My two & four year olds eat this by the spoonfuls. Thanks for this wonderful hummus recipe 😋
Happy to hear they love this homemade hummus so much Dayana!
Ready and delicious and so easy!
Glad you enjoyed this recipe Faraggi!
Smooth, yummy, quick. Loved it
Great, authentic recipe, thank you it was delicious. I removed about half the chickpea skins but left some on for extra fibre. I also used my hand blended and it was very smooth. Once I had made the basic Hummus, I split it into 3; I left one plain, added a cooked, beetroot and horseradish and za’atar to the other and the 3rd, I blended in some blanched watercress and nasturtium leaves (for pepperiness).
Love all the different variations you made Christine!
This is the best hummus recipe I have ever made. I have a Vitamix blender and it’s the best way to make this hummus. It comes out perfectly every time. I don’t use canned beans though. I soak my garbanzo beans overnight and cook them in my instant pot first.
It’s tasty and is always a bit at gatherings.
Happy to hear you enjoyed this hummus recipe Faye!
I’m from the Middle East and I can honestly say this is the BEST classic hummus recipe! I make it every week! It’s a must have in my household :) Another winner from Lisa!
Happy to hear you love this hummus recipe and that it meets your expectations of an authentic hummus!
Will mustard oil work as a substitute to olive oil? I know it is not traditional. But mustard oil is a staple at my house, and we usually use it for making ‘bhorta’-s, which are sort of like Bengali dips.
Love this recipe, have used dried and canned chic peas. I add 1/4 cup sweet chilli sauce. Also bit more as garnish.
Buy from any supermarket in Australia, or Walmart in USA.
Glad you love this one Dawn! Sounds great with a dash of sweet chili sauce :)
WOW… So quick, really smooth and frankly the best hummus ever. I added a little smoked paprika and sumac to mine. I tried a few of your recipes so far and they are always perfection.
Thank You so very much for all your hard work in creating such a beautiful website.
Sylvie B.
Happy to hear you’re enjoying all my recipes so far! This homemade hummus is definitely a keeper :)
Hummus has been on my “try to make” list since I got a new food processor but I always put it off, not wanting to deal with removing the chickpea skins. Then last week we got a Vitamix & I found your recipe. This turned out so delicious, so creamy & was super easy to make. Thank you!
Hi Clara – glad you found a winning hummus recipe for your very first batch!
hello,
I cannot find an organic canned chickpeas. could you please tell me how to make it with dried ones: it’s enough to just soak them over night, or they should also be baked/boiled?
this is my first try with humus.
have a nice day
ruxy
Hi Ruxy – No problem, you can soak the overnight and dry them before adding to the blender. You can also follow this measurement for how much you’ll need: 1 cup of dried chickpeas = 3 cups of soaked chickpeas = approx 30 ounces canned chickpeas.
Thank you so much for your response, quick and very important to me
have a great day
When using dried chickpeas, what do I use for aquafaba?
Hi Karen – you can just add water.
What is the serving size?
Each serving is about 1/2 a cup.
I made this last night. So easy and delicious!! Used my Ninja blender and came out perfect. Added 2 ice cubes during blending and it was extra smooth. Thanks for your recipes. They are fantastic!
Glad this turned out perfectly in your Ninja blender!
I made this recipe with my Vitamix and it is absolutely scrumptious! I really appreciate the videos that you provide because you explain the cooking instructions so well. Thank you. I can’t wait to try more of your recipes.
Wonderful! Glad this was easy to follow along to.
Made this today, after many hummus fails. Handsdown the best recipe! I halved it and it worked perfectly I have the Vitamix Ascent 3500. Toasted the sesame seeds and blended first then added as homemade Tahini.
Glad you finally found a winning hummus recipe Sue!
This was my first time making hummus and it was delicious! I don’t have a high powered blender so I had to add more liquid, but it was still good. The only other thing I did differently was add in Zatar seasoning and smoked paprika while blending.
Glad your very first hummus was a success Bree!
I cut the recipe in half and make in a Nutribullet. Great snack for two, easy, quick and really good!
This recipe was fantastic! I tried other recipes for hummus and they were not balanced, too much of this or too much of that. So of course I only made a small batch to try it out. It was so yummy my children finished it before it could hit the table. I will definitely make the whole recipe next time!
Happy to hear the whole family enjoyed this hummus recipe Nahila!
Fantastic and simple, I usually don’t have tahini so I toasted some sesame seeds and add them to the mixture, fortunately my blender can handle them and it gives a great smell and taste.
Do you also have a feeling that hummus is going out of fashion? It shouldn’t ! :D
I don’t think it is at all! Hummus is a classic, healthy dip that’s here to stay!
This is good, ingredients wise. I have a tip. Drain liquid from garbanzo beans, save if you want. I put garbanzo beans in a bowl or strainer and gently rub them until the skins come off and float to the top. Remove skins.
Place ingredients except liquid (as in recipe ) in vitamix and follow recipe. I add ice a little at a time to keep from heating. This will come out very creamy. Found this tip from a YouTube video.
Thanks for sharing this tip Stefani!
The hummus came out amazing! It was super quick and I will never buy from the store again. I customized to my taste- add more salt and a dash of paprika and cayenne… I will definitely make it again. I will now freeze the half. Thank you Lisa!
So glad you enjoyed this hummus recipe Miriam! :)
Soooo good!!! With love from Kenya
Glad you enjoyed this hummus Faith!
This is the most delicious hummus ever. I have been making it for months. It freezes beautifully and defrosts in the fridge or counter with no issues. A thousand times better than store bought and rates so good with sliced veggies. It’s a snack I consume daily!
Happy to hear you love this homemade hummus recipe Jisha!
So good and easy!
Glad you enjoyed this recipe Carrie :)
I am excited to try it. I make it today. But may i know why there is bitterness? Is it due to my homemade tahini?
Hi Siew – tahini can sometimes impart a slightly bitter flavor. You can always use less next time, or add a little more lemon juice and spices to compensate for it.
I made hummus for the first time using your recipe. My son loved it. My grandson, who doesn’t like hummus, actually asked to take some home. Truly is the best hummus ever. Thank you!
Happy to hear everyone enjoyed this hummus recipe Maggie :)
This is my go-to hummus! No fail recipe and will always turn out amazing, I have received lots of complements whenever sharing with others. You’ll never go back to store-bought because it really is the BEST!
Yay! Happy to hear you love this homemade version :)
Seriously the best hummus recipe ever! I love plain and with beetroot! I always freeze the half for a quick starter for guests… and the first half we eat immediately! I sent the link to your recipe to my friends so many times also! Thanks a lot Lisa! Whatever I try from your website, it turns out so delicious!!
Thanks so much for sharing this recipe! Glad everyone has enjoyed this :)
My hummus came out super creamy and yummy! I got some roasted garlic from the farmer’s market that I added. This won’t last long in our home!
Wonderful! Glad you loved this hummus recipe Dani :)
Hello,
Is the nutrition info for one portion of the hummus?
Hi Anna- Yes, the nutrition facts will always be per serving!
Hummus was perfect. Thank you for the recipe. Will be making fresh from now on.
Homemade hummus is always the way to go :)
First time making hummus, I don’t know what I got wrong but it’s way too salty and i feel too much the olive oil. Gonna try next time to put less of them both. But thank you as always!
Hi Valentina – I’d double check the ingredients and make sure you only added 1/2 teaspoon (not tablespoon) of salt. I know others have made that mistake, so that could have done it.
I made this recipe today, it’s delicious. I roasted the garlic. Delicious. Thanks for the recipe.
Happy to hear you enjoyed this hummus recipe!
Dear Lisa. I would love to try your hummus recipe but I’m unsure about the quantities. Do you use 850g of chickpeas or is this the amount including the liquid (which needs to be drained). If latter would you roughly know how many chickpeas you end of with? I’m asking as I need to reduce all amounts to make a smaller batch. Also, where I live jars and tins have quite different sizes to the US and I’m just trying to get it right ;). Thanks for your feedback.
Hi Beatrice- The can amount is with the liquid inside. Here we have 15oz cans of chickpeas, which should be close to 850 grams of chickpeas for you :)
Delicious!!!!!! And super fast to make!!!!
Thanks for an amazing recipe for hummus!!
Yay! Glad you enjoyed this recipe :)
This recipe is fantastic. I use more of the chickpea liquid instead of using the oil for my own reasons. It is also regularly made in my house
Yay! Happy to hear you enjoyed this recipe Kylie :)
I have the same Vitamix blender. I want to make this recipe but I’m unsure how I’d clean the hummus from under the blades since they are not removable. How did you clean up your blender! Thanks!!
Hi Valerie! I make sure to let my Vitamix soak with water in it to remove the leftovers underneath! Or you can also use a small brush to clean it as well.
Hi Valarie, when I’m done using my Vitamix, I put about 2 cups of hot water a bit of dish soap then run it for 30 seconds. I rinse really well and presto it’s clean.
Just made the roasted red pepper humus and it was awesome!
Wonderful! Glad you enjoyed the roasted red pepper hummus :)
Delicious and so simple! Thank you!
So glad you enjoyed this hummus recipe!
This really is the best hummus recipe!
Hi. I just made the hummus recipe. It turns out so good. Thank you. Now you need to teach us how to make pita bread 😉.
Glad you loved the hummus recipe! Unfortunately I’m gluten-free so I can’t eat pita bread :(
This was the first recipe I made from your blog and continue to come back to it. So good and simple! I made the garbanzo beans at home and my goodness it tasted that much better!
Thank you for all the amazing recipes and inspiring videos you create. It makes me a better cook and overall a healthier human being.
Amazing! I always love to hear which recipes my followers first made from my website :)
Hi! Can I make the hummus without the tahini or is there a replacement?
Hi Suanne – I do think the tahini helps to make hummus what it is. If you can’t find tahini, you can add the same amount in sesame seeds as well. The seeds will blend naturally in a high-powered blender.
This is delicious and so easy.
Hi Lisa,
I just made your lovely hummus, thanks for the recipe.
I am wondering as to how long store bought Tahini would keep in the fridge?
Thanks for your help!
Best regards
Alex
Hi Alex- I’m thinking it will probably keep for a month or so! But I would check the expiration date on your bottle.
For an oil-free version, would there be any changes to the recipe?
Hi Sandy – I’ve never tried this recipe without the oil, but I don’t think you should have any issues. If you need to thin it out, you can always add a little more aquafaba.