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.
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!)
- 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
- extra-virgin olive oil
- freshly chopped parsley
- 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.
- 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
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.
I just garnished with sumac, instead of paprika. Delicious!
This was the best hummus I have ever made. Also, very easy! Some recipes get so complicated and it is totally not necessary. Just measure and toss into blender, enjoy! Yummy
I’m glad you’re loving this hummus recipe Gerry!
I have made this countless times. In fact, every time I come across a recipe for hummus in the many cookbooks and on-line sites I use for recipes, I bypass knowing I already have the best.
I’m so glad you found a staple hummus recipe!
Nice and lemony-just the way we like it! Sometimes I add a bit of cayenne. This is an easy and yummy recipe for hummus.
So glad you enjoy it!
Hi I was wondering if you have a recipe for roasted pine nut hummus? It is my absolute favorite!! Thank you for your time and any help you can provide.
I don’t just yet, but I’ll keep that in mind for a future recipe Lynn!
Wow! I’ve been wanting to make this for such a long time n so glad I found you. This is absolutely the best. We experienced this flavor n texture from a catered event years ago. I used your recipe for the tahini too. I’m enjoying it now with grilled chicken n sautéed bell pepper onion n Serrano chilies. Looking forward to more yummy recipes. Thank you! Thank you! Thank you!
Happy to hear you’ve found a winning hummus recipe Sylvia!
2nd time making it. So easy n the family loves it. ❤️❤️❤️
Very good hummus although I thought the amount of lemon juice was a bit much because my lemons were pretty large. Maybe show the measurement for lemon juice as tablespoons instead of by lemon. None the less a good recipe!
First time trying to make hummus and it was delicious! We didn’t have cuin but it’s really good without it. Glad we have a VitaIMix, too. It’s very smooth.
This is also great using hemp oil instead of the olive oil.
Thanks for sharing Sarah!
I’ve made this twice now and it’s fantastic! The second time I soaked dry organic chick peas from our local natural foods market’s bulk bin and cooked them in my Instant Pot, and so now not only is this recipe even more tasty than supermarket hummus, it’s far cheaper, too! I also love that the hummus consistency out of my Vitamix is so much smoother than out of my food processor — I’d given up on making hummus at home until I gave this a try. My teenage son eats hummus by the bucket, and he and I learned this recipe together. Now he can make it himself. Thank you for another great recipe, Lisa!
can you use a regular, in expensive blender, that’s all I really have right now?
Any high-powered blender will work for this recipe :)
Super delicious my kids loved it with some carrots thank you so much!
It’s great with carrots or celery. Enjoy!
Followed the recipe exactly… so easy and SO DELICIOUS. Will never buy store bought hummus again!
Have I reviewed this yet? I don’t know but today was my third time making it (first time removing shells cuz I just have a food processor nothing fancy) and the third time I find myself eating spoonfuls, it is so good!!! I love it and will never make another’s hummus ever. You own the hummus-recipe-piece of my heart.
Happy to hear you’re loving this hummus recipe Emmy!
This recipe is easy to follow and hands down is the best hummus I have ever ate! Thank you for your great recipe!
You’re more than welcome Elizabeth!
Awesome! I added roasted red bell peppers in my 2nd batch.
I also have a roasted red pepper hummus on my website :)
Just got through making the recipe with “Poulouse” dried Chick Peas with no Tahini or spices, highly recommend, beautiful color, beautiful texture, beautiful taste.
I misspelled “Palouse.”…A very good Chickpea.