The Best Hummus Recipe


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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!

A bowl of homemade hummus next to a napkin

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.

Ingredients for homemade hummus on a table

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.

Making hummus in a blender

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:

Washing chickpeas in a sieve for 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.

A white bowl of hummus next to chopped parsley

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. 
A bowl of hummus next to paprika

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.

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.

A bowl of homemade hummus

The Best Hummus Recipe (in 3 Minutes!)

5 from 242 votes
Prep: 3 minutes
Total: 3 minutes
Servings: 16 servings
Author: Lisa Bryan


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!



  • 2 (15-ounce cans) chickpeas, drained with liquid reserved
  • 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


  • Add all the ingredients to a high-powered blender and secure the lid. Remove the lid cap and insert the tamper.
    Ingredients for hummus in a blender
  • 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.
    Homemade hummus in a blender
  • Add the hummus to a small serving bowl and garnish with olive oil, paprika and fresh parsley.
    Hummus in a white bowl next to cucumbers

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


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
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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. 

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. This is the oldest recipe I have from Lisa’s website, I still use the same and it’s always super tasty! I love houmous and this is super easy! Thanks Lisa.5 stars

  2. This hummus recipe is a game-changer! After years of trying different versions, this one stands out for its simplicity and deliciousness. It’s perfect for a healthy and satisfying snack – I can whip it up in minutes!5 stars

  3. This recipe was my introduction to Downshiftology. I took a batch to my daughter who has been a regular hummus-eater for years. At her first bite she turned to me exclaiming, “Mom! You got it right. The perfect balance of garlic, tahini, cumin and lemon!”. Thanks Lisa. This recipe IS on repeat.5 stars

  4. I’ve made this recipe several times and love it! I also add a touch of the spice za’tar blended in. So flavorful!5 stars

  5. We make this every week! We bought our vitamix after a trip to Israel for Bahai pilgrimage to Haifa. We fell in love with hummus! With your help, Lisa, and the vitamix you so ably demonstrated. We make Tahiti, then hummus that takes us virtually right back to Haifa. Falafel follows often. It is our trusty workhorse in the kitchen…and your recipe is a springboard into health and a sense of adventure. We love the variations in your recipe collection, but this is our go to every week. Many thznks!5 stars

  6. Hi Lisa,
    I made this a couple of weeks ago, and I’m making it again today.
    It’s delicious!! My husband and I both loved it!
    Thank you for sharing your recipe,

  7. I love this on toast topped with cottage cheese, as a butter alternative on sandwiches, and as a meat replacement with salad. Do many uses!!5 stars

  8. This is FANTASTIC! This has become a family and friends favorite! My co-workers offer to pay me to make it! (if they only knew how simple!) It is easy, fresh, delicious and the only thing I do differently is use a traditional Kitchen Aid blender with the puree setting, and it works wonderfully. I use the canned beans. This is better than any store bought hummus and worth the few minutes of prep!5 stars

  9. I made this today with my toddler and it’s so good! It was really fast to make, it tastes 100% better than the store bought brands, and my son enjoyed pressing the “pulse” button on the food processors (big win for mom). Highly recommend!5 stars