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.
- Roasted Carrot Hummus
- 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.
Description
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
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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 really love this hummus, but I would make one change to your recipe. Please indicate the size of the lemons or the amount. I googled this and found that 2 medium lemons equal 1/2c, so that is what I used.
Light and fresh. Simply perfect!
Thanks so much Moira! I’m happy you love this hummus recipe. :)
Perfect recipe! Will never try another one again :)
Yay, I’m so happy you loved it! Nothing quite compares to this homemade version. :)
The recipe is appropriately titled ( the BEST). This hummus
is a staple in our house and it’s such a hit every time we have company. It’s the simplest, creamiest, most delicious version of hummus with good clean and healthy ingredients possible. I’ve tried a number of variations before trying Lisa’s and there are none I have gone back to over and over again quite like this one. A true favorite.
Hi Anne-Marie – I’m so glad you finally found a hummus recipe that works for you! Can’t wait for you to try my other variations as well :)
Since I got my Vitamix, since Christmas, îve made this recipe fourth times. I also made it for some of my family member and they like it too. This so great forsnacks. Thank you
Hi Manon – Wow, you’re on a roll with this recipe! It really is the perfect appetizer and snack :)
Best hummus ever! I make this all the time and really enjoy it. Your videos are so well done and enjoyable to watch. Thanks for sharing your knowledge with us.
Hi Ellen – So glad you found the video helpful! :)
So easy to make and delicious. It makes a lot so I separate it out into three bowls. One for the home fridge, me for the freezer and one to take to work for my little fridge there.
Hi Sheila – It’s never a bad idea to have too much hummus! :)
I’ve come back to this recipe over and over. My family request this to always be in the fridge for healthy snacking. It’s simple and just right. Thank you.
Wonderful! It really is a staple recipe and I love to have this classic hummus (or any of the flavor variations) in my fridge regularly as well. Hope you enjoy Kim!
I have made hummus before with a food processor, but this was so much easier in a vitamix. Love this recipe it is very smooth and delicious. I appreciate the link you provided for Aquafaba. That was very interesting!! I just stocked up with cans of garbanzo beans. Thank you for this recipe. It is great!!
Hi Janet – Wonderful! And yes, it is so much easier to blend this in the Vitamix :)
5 ⭐️. This is awesome!!!
Hi Laurie – Amazing! Happy you enjoyed this recipe :)
I love it. Thanks for sharing.
Hi Bobbie – Wonderful! Happy you loved this classic hummus :)
So easy to make and delicious. It makes a lot so I separate it out into three bowls. One for the home fridge, one for the freezer and one to take to work for my little fridge there.
Hi Lisa. Thank you for sharing this recipe. I was wondering if there is a way to substitute tahini with something else? My daughter likes hummus but she is allergic to sesame seeds. Would roasted red peppers work?
Thank you.
Hi Madina – you could try substituting with any nut or seed butter. I do have a separate recipe for roasted red pepper hummus though. :)
Hi there.
I was wondering if you might have advice w.r.t. the weight of the drained chick peas as well as the volume measurement of the garlic.
I made it and it came out smooth and creamy, which I love, but the garlic flavor is a bit overwhelming even though I love garlic.
I was wondering if my chick pea ratio was off since I uses dry, soaked, pressure cooked chickpeas, and I used two fresh garlic cloves that were on the larger side. I would like to know if you could maybe indicate what the cooked drained weight for the chick peas are, or is that the 30oz, as well as the teaspoon measure for the finely chopped garlic.
Thanks for all your tips and advice. I thoroughly enjoy your YouTube Channel as well as your blog.
Hi Sarah – it was likely your garlic cloves, if they were on the larger side. High powered blenders can intensify the flavors of garlic and herbs, so you might want to try with just one clove next time. :) I’m happy you’re loving all my recipes and videos!
This really is “the best hummus recipe!” The taste is amazing. Please make this and avoid the store bought junk. It takes less than five minutes to make.
Hi Odalys – So glad you love this homemade hummus! :)
Wow! Home made hummus is super easy to make and tastes incredible! I just had one can of chickpeas so I halved the recipe but used 1/3 of the reserve liquid. It was smooth and creamy. Thanks Lisa!
Hi Monica – Isn’t homemade hummus the best? Happy you enjoyed this recipe :)
Good morning Lisa I haven’t gotten the recent weekly recipe could you please send it to me at Bonnie.lyman@gmail.com. Thanks and have a great day
Hi Bonnie – It looks like you did receive the last email regarding my Healthy Habits post today! This was my most recent email :)
Best hummussss i ever hadddd, thank you thank you thank youuu for this amazing recipe.
Best hummus i ever haddddd, thank you thank you for this amazing recipe.
Hi Liza – Happy to hear you loved this hummus!
This is the perfect snack food when I want flavor and crunch as I eat this with carrot and celery sticks. It’s one of the healthy recipes my family prefers to eating chips and junk food.
Hi Kathy – I also love this hummus with fresh veggies :) Happy to hear you and your family enjoys this recipe!
Super delicious!
Even my husband, who is not a fan of chickpeas, loved it!
Hi Sofie – Wow! I’m glad this recipe changed your husband’s mind about chickpeas :)
Love this recipe! Probably added a lil extra salt to mine but it was delicious. I use hummus instead of mayo in tuna salad and this does the trick!
Hi Victoria – I’ll have to try using this in my tuna salad next time :)
Tried several hummus recipes, but this one is by far the winner! It is on repeat in my kitchen.
Hi Babette – Excited to hear this is one is your favorite hummus recipe! :)
I love this recipe. I’ve made it several times and each time it comes out great. The texture is perfect. Honestly, since I’ve found this recipe I rarely buy store brought brands. Thank you Lisa!!!
Hi Latoya – I’m glad you’ve found a hummus recipe that you love!
This is the best hummus I ever tasted. I served it to some friends that didn’t like hummus before and they absolutely loved it. I highly recommend this receipe, it’s so easy to make and so healthy.
Thank you for sharing this!
Hi Daniela – Glad to hear this recipe changed the minds of some of your friends :)
Omg, Lisa! Love this hummus recipe! I have high quality ingredients at home but usually buy Sambra because I like texture. I hate peeling the chickpeas and I don’t like chunky hummus. This is a delicious recipe and the high powered blender was a game changer. I’ll be making this regularly. Thank you!
Susan
Hi Susan – So glad you enjoyed this hummus recipe! It really is the best when you make it right at home :)
Thank you Lisa- love this recipe. I like to split the batch and make 2 flavors: 1 with an olive tapenade and the 2nd with jalapeño and cilantro. Quick question – is the nutritional value per batch or per serving & if serving, how much is 1 serving?
Hi Ren – The nutritional value is per serving, and there are about 8 servings in this recipe!
I just got my first Vitamix. Besides a smoothie and milkshakes for the kids, this is my first recipe attempt. Came out so smooth and creamy! I subbed one can of great northern beans for one of the chickpea cans, and left out cumin because I don’t love it, but otherwise followed this recipe. Can’t wait to try more!
Hi Michaela – Congrats on getting your first Vitamix! I’m so glad your hummus came out perfectly :) Very excited for you to whip up more of my Vitamix recipes now!
Good recipe- Thanks
Hi Marietta – Glad you enjoyed this classic hummus :)
I tried both this and the recipe that came with my Vitamix, this was is SO much better.
Hi Velena – Thrilled to hear you enjoyed this recipe :) You’ll have to give my other hummuses a go!
This hummus is so good and very reliable too. I make it quite often and my husband and son always eat it down to the bottom of the bowl. I have tried other recipes and always end up throwing most of it away after it sits in the fridge for a week. This one has the perfect balance and taste. I think the blender makes a big difference in the creaminess. Follow the recipe and you won’t be disappointed.
Hi Michelle – So happy to hear you and your family enjoy this hummus recipe! You will definitely need to to give my other hummus recipes a try such as the cauliflower, roasted beet, or red pepper :)
Love your recipe for classic Hummus
Thanks so much! It really is a classic recipe that comes together easily. I’m glad you enjoyed it!
The name says it…its the best hummus recipe!
Like all your recipes I tried, it’s super easy to make and delicious!
Thanks so much Katharina! I’m happy you loved the recipe!
Hi Lisa, this Hummus is just delicious. I made it twice and I love it, my daughter too. Thank you for this receipe.
Hi Claudia – So glad you loved this recipe! You’ll definitely have to try out my other hummus recipes as well :)
Hi Lisa,
Thanks for sharing this recipe with us! It looks super easy and Soo tasty! I was wondering if I can use yoghurt instead of tahini. Would that work out? Thanks in advance!!! :)
Hi Ali – I think that would change the flavor quite a bit. It might not be bad (more creamy), but it wouldn’t be your traditional hummus flavor. :)
Hi Lisa! Really love your hummus recipes! I know you suggested using canned chickpeas as it is easier, but I have dried chickpeas at home and was wondering how to prep and cook them to use in this recipe. Would really appreciate your help! Thank you :)
Hi Cherry – you can soak your dried chickpeas overnight and cook them for an hour or so in boiling water, until soft, then drain and proceed with the rest of this recipe. :)
I’m just stunned at how amazing the hummus tastes. Just incredible. This is a keeper. So looking forward to making this on a regular basis and parties.
Hi Joanna – I’m so glad you love this classic hummus recipe! It really is the best appetizer for a party :)
I love this recipe! I’ve made it several time. My family also loves its! I took it to a party and a woman approached me and asked “Did you make that hummus?” Which I replied “Yes” then she said “I never liked hummus till I had yours!”
Hi Jackie – That’s amazing! Looks like you have the perfect recipe for your upcoming Holiday parties now. I would also try out my other hummus recipes too! They taste amazing and give a little extra flavor :)
Perfect!thank you!
Hi Kornelia – Hope you enjoyed this recipe :)
I have the Ascent 3500 too. I’m wondering how you clean the hummus out from under the blades? Do you use the self clean function? I’ve been hesitant to make anything thick or sticky in my Vitamix since the blade in the 64ounce container is not removable. Thanks.
I use Vitamix’s under blade scraper (a game changer!) and it’s linked on my Vitamix tips post. Then, I just use the cleaning cycle. Super easy!
The BEST Hummus Recipe is absolutely correct! Made this today and it’s so much better than store bought. Since I prefer to cook my own beans in my Instant Pot, I cooked them the night before, saving the water I cooked them in. The next day the liquid became thickened and was very much like the liquid in the chick pea cans. I also cook my own chick peas because I prefer using organic products and can’t always find canned organic chick peas. For my personal taste I added 1 teaspoon of sumac, along with more lemon juice and cumin. Yum!
Hi Jane – Isn’t homemade hummus the best? Adding the sumac, lemon, and cumin sounds delicious! Glad you loved this recipe :)
Wonderful recipe!
Hi Julie – Thanks so much! Glad you loved the hummus :)
I was struggling with another hummus recipe coming out very dry and playdough-like. The first time I tried this one it turned out perfect! Its so easy to modify and make different flavors too. Thanks for the great recipe!
Hi Brandi – I’m so happy to hear you nailed the hummus recipe! Definitely let me know when you modify it with different flavors. Curious to see how it turns out :)
How would this be different if you don’t have a tamper on your mixer? I have a blendtec no a vitamix. Also when you have frozen it how long does it take to thaw? I want to make some and freeze for my kids for snacks this fall after school while I am at work and wonder if I can just pull it out in the morning if it will thaw by afternoon. Thanks!!!
Hi Amalie – Because I don’t have a Blendtec, I’m not exactly sure how well it works, however I find that the tamper in the Vitamix helps blend it well. Also, after I have frozen the hummus, I normally take it the day before I need it.
Look forward to trying your recipes…thank you Lisa
Thanks Suzanne! Hope you enjoy the hummus.
I usually eat hummus with crackers and veggies. What else can you eat it with? I know you said wraps too. Thanks
Yes, it’s great spread on wraps and sandwiches as well, just as you would mayo or any other spread. I also dollop it on salads frequently.
Can’t wait to try this recipe this week. When you use salt, what type do you prefer? From the picture, it looks like it’s not regular table salt. Just curious if it matters. Thanks! Learning so much from your videos and website. :)
I use Morton’s coarse kosher salt for most recipes while cooking and sea salt for a finishing salt. :)
Very healthy!
It sure is! I’m glad you loved the recipe. :)
(As an Israeli) let me suggest you add some ice (!) at the bottom of the Vitamix first, then blend all ingredients together; it will upgrade the hummus texture significantly! the Israeli hummus restaurants’ secret :-)
Thanks for the tip Maya!
Love your hummus recipe. However would still like to make small batches now and again. Can I make hummus in the blending cups and bowls that come with the ascent blender? And do I just cut recipe by half or a third ?
Kind Regards
Thanks Carol! I’m happy you love this recipe. :) Unfortunately, it doesn’t work well in the smaller blending cups as it’s too thick and you need to use the tamper to blend the ingredients together.
May I suggest freezing it in small batches. I have had very good luck with this.
Yes, you can definitely freeze it. I do it all the time as well. :)
I’m so glad I found your site. I need to start eating clean. Your recipes will help me to move in the right direction. I love that you even provide the nutritional info. The planning videos are wonderful. You know when you need that one ingredient in a recipe and only use a tiny amount of it? What do you do with the rest of it? Planning will solve that problem! I won’t be wasted anymore. Your hummus was wonderful.
Thanks so much for your kind words DJ! I’m happy you love my recipes and videos. :) And yes, planning ahead does help to ensure you’re using all your ingredients up.
Absolutely delicious. All I changed was to add extra garlic ?
Did in my food processor, as I already had it out.
Spot on delicious- as all your recipes are.
Didn’t realize you could freeze hummus- so looking forward to that and having it on hand.
I’m always a fan of extra garlic as well! Glad you loved the recipe Sandra and yes, being able to freeze it is a game-changer! Now you can have individual portions of hummus ready to go! :)
What is a portion (how many oz, tablespoons etc) like how big is a serving.
Each serving is about 1/2 cup of hummus.
This is a great, easy recipe! I only have an immersion blender, so I cut the recipe in half. I did Sun dried tomatoes in one batch, and fresh jalapeno peppers in another batch. Because you use juice from the chickpeas, I blend my flavor in that, until it’s smooth, and work the chickpeas last. My wife loves it, and it makes me a hero. Too easy!
That’s awesome! Thanks for sharing your technique Tom. Love how you’ve adapted it!