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 love your basic hummus – delicious, easy, and inexpensive.
Do you have a recipe for hummus with roasted pine nuts?
Thanks!
Hi Marylyn- So glad you enjoyed this hummus recipe! At the moment, I don’t have one with roasted pine nuts, but I will keep that in mind!
This hummus recipe is the bomb!! Love it and it was remarkably easy to make. Thank you.
Hi Lara- So glad you enjoyed this hummus recipe! :)
This truly is the best hummus recipe! I’ve made it 5 times! Sometimes I add a little cayenne for some heat
Hi Annette- Wow, amazing! Happy to hear you’ve loved this recipe so much :)
This is the best and easiest hummus recipe I have tried. Thanks for sharing it!!
Hi Valerie- Glad this hummus recipe was a success! :)
I’ve made this one. Sooo good! I love your recipes. ;););)
So glad you loved this hummus recipe!
This was soooooo delicious!!!! I did add some roasted garlic;) YOU are right I’ll never buy store bought again!!! Thank you!!!
Adding roasted garlic sounds amazing! Glad you enjoyed this recipe :)
Wonderful hummus recipe! Easy to make, tastes great and could be so easily tweaked to more or less garlic (if I wanted). I put half in the freezer when I make it, and it’s such a treat to have more on hand when I’ve finished with the portion in the fridge. Our favourite way to enjoy hummus is in a very, veggie sandwich. No need for mayo or cheese. Just hummus, cucumbers, arugula, tomatoes ( and maybe sliced pickle). So good!
Hi Tracey- I love hummus inside a sandwich as well. Tastes much more refreshing and light sometimes compared to spreads like mayo.
My diet is so healthy except for an occasional snack. Now I have go to recipes so I can have healthy snacks if I get a sweet craving ! Thank you so much! Lynn
I’ve made this recipe a half a dozen times. It is so easy and delicious!! I follow the instructions except that I add more garlic cloves to our taste. We eat ours sometimes with veggies or with crackers. One of our favorite additions is pomegranate seeds!
Hi Carol- You can never go wrong with extra garlic, especially in hummus :)
Hi!
I made this yesterday and substituted the tahini for cashew butter because I am allergic to sesame seeds and it tasted amazing!
I was just wondering, what is a serving size?
Thank you for sharing your recipe!!
Hi Mich – that’s a great swap, I’m so happy you loved the recipe! And a serving is about 1/4 cup. Enjoy!
I have dry chickpeas. How many will I need to prepare for this recipe?
Hi Karrie – I just added a note at the bottom of the recipe card. :)
God bless you young lady, you have enriched my life. Thank you so much!
Hi Frances You’re so sweet! I’m glad you’re enjoying all the recipes.
This turned out excellent! I used 2 tsp of garlic powder since I ran out of fresh garlic. Thanks!
Hi Sarah – Wonderful! Glad this hummus recipe was a win!
Thanks for the inspiration to make hummus and the great, easy recipe! Even my picky teenager liked it! I’m new to your site and youtube channel and really enjoying both :)
Wonderful! I’m happy you both love the recipe! And welcome to Downshiftology. :)
I forgot to add the tahini and it was STILL delicious. 100% will remake.
Happy to hear you enjoyed this recipe!
So easy and tastes great!
This truly is the BEST hummus recipe. Hands down. I’ve made it about 5 times and it never disappoints
Hi Annette- I’m so glad you’ve enjoyed this classic hummus!
This is SO delicious! I had some extra basil leaves laying around when I whipped it up today, and the result was amazing! I dont have a Vitamix, I use a hand blender, but the result is still creamy and lovely. I have been making hummus for a long time, but none of my past concoctions came close to the result I get when I follow your (incredibly simple) recipe. Thank you!
Hi Ina- That’s amazing! I’m so glad you loved found a winning hummus recipe that you love!
Hi Lisa,
Love your page! My mum and I LOVE your hummus recipe. We have been making it religiously. I was however wondering how many calories is in it per 100g or something? You say it is 332 kcal but is that for one serving or the whole batch?
Thanks!
Nora and Linda xxx
Hi Nora- So happy to hear both you and your mom love this hummus recipe! As for the nutrition facts, it’s always going to be per serving. In this recipe, I’ve noted that there are about 8 servings :)
My weekly go-to recipe for meal prep. LOVE this hummus recipe!
Hi Melissa- Wonderful! It’s always a great idea to have a hummus meal prepped in your fridge :)
Delicious! Thanks for the great recipe!
Amazing, I didn’t have to adjust any of the ingredients. I made regular, beet, and carrot versions.
Hi Kimberly- Wonderful! Glad you enjoyed this recipe as is and loved the variations you made on it.
Do we have to use the tahini? Or do u know of a good substitute for it
I do think the tahini is necessary for good hummus. :)
I have wanted to make hummus for quite awhile. This checks all the boxes..
Hi Lynette- I’m glad you finally found a hummus recipe you love!
I have been making this often – love it for lunch on GF Wasa crackers or spread on GF toast! Yum!
Easy and fast – and the best part? Delicious!! :-)
Hi Becky- I love spreading this on toast as well! Adds a light and delicious flavor :)
Made Hummus for the first time today.I’d always liked it but also could take it or leave it. This recipe is stunning,I didnt add the chickpea brine I added more lemon juice ,garlic & salt & it was superb – the best my husband’s ever had. Thankyou so very much for this :))
Hi Tony- Congrats on your first batch of hummus today! Glad to hear both you and your husband loved this homemade version. This will come in handy for a summertime snack :)
I made this with the roasted garlic you suggested. Fantastic!
Hi Luisa – Wonderful! Glad you enjoyed this recipe.
Delicious just like everything else I made from Downshiftology. This is now my go-to recipe for fresh, homemade hummus :-)
Thrilled to hear you loved thus hummus recipe!
So delicious! I added extra garlic and garnished with some cayenne pepper. Thank for this great recipe!
Hi Jenny – Wonderful! I’m glad you enjoyed this hummus recipe :)
I added double the salt, garlic, and cumin, a tsp of honey and tbsp of sriratcha. Really delicious!
Wonderful! You can never go wrong with additional garlic, cumin, and a little honey :)
Loved this!
Hi Megan- Wonderful! :)
So smooth and fluffy! Made the recipe exactly as described. I split half of the portion in a dish for my friend to enjoy at home just to spoil her during these tough times. She was ecstatic to get this little surprise in her goodie bag! :-)
Hi Nicole – How nice of you to make a batch for your friend during these crazy times! I hope you both enjoyed this recipe :)
I used half the amount of chick peas and none of the juice from the can. I liked how it turned out.
Hi Sarah- Glad to hear this recipe turned out well :)
Lisa, it’s absolutely the best hummus recipe out there! Another staple I added from your kitchen to mine!
Your recipes never disappoint and you are such an inspiration! Thank you 😘
You mention freezing it. Do you do that often? I just made a big batch before Easter but with so many Polish Easter leftovers I didn’t have a chance to eat it yet. I was thinking about freezing it. Do you have any tips? Does it freeze well? Can I freeze it in a glass container?
Thank you for your advice.
Hi Aleksandra – Happy to hear you loved this hummus recipe so much! As for freezing, I sometimes do that when I have tons leftover. It freezes just fine, just thaw it in the fridge overnight before eating. And I would freeze it in any freezer-safe container. I normally use my glass containers for this :)
I made this last week and am so happy to have such a tasty and easy snack recipe on hand. Instant hit in my home. We dipped carrot and celery sticks in it as you show in your meal prep video. Great recipe!!
Hi Terri – Amazing! Hummus is always a great snack to have on hand, plus it’s so easy to make!
Our family really enjoyed this hummus recipe, so creamy! I didn’t need much reserved liquid. It is so much easier than other recipes I have tried. Thank you!
Hi Mary – I’m so happy you loved this hummus recipe. It really is easy and creamy. :) Enjoy!
My fiance and I tried this recipe last night. He absolutely loved it and he loved that we can definitely transform the taste by changing the ingredients up a bit. Next time, we’ll be doing a spinach/pine nuts hybrid. Thanks Lisa!
Hi Myde- So glad you and your fiance loved this recipe! I would love to see how your spinach and pine nuts hybrid turns out :)
Delicious!
Hi Cristina – Happy you enjoyed this hummus recipe :)
Hi Lisa, I don’t have oz cans in France. Could you tell how many cups of drained cooked chickpeas do we need for this recipe please? Thanks 😘
Hi Christelle – 30 oz of chickpeas is about 3 3/4 cups. :)
Just made this in my Nutribullet 1000 combo blender and it turned out great.
Whilst not as powerful as a Vitamix which are hard and expensive to get here in Australia, I just blended for about 30 seconds more and it came out silky smooth.
I love garlic and added 2 extra small cloves, but I see what you mean now in the other video and 2 is probably just about right.
Hi Paul – So glad to hear this hummus turned out well in your Vitamix! :)
Made this in the food processor as I don’t have a Vitamix and still turned out great. Threw some roasted red pepper in and was delicious. I’m going to make this all the time
Hi Colin – I’m glad this recipe still turned out okay in the food processor! You’ll definitely need to try my roasted red pepper hummus dip :)
I’m going to try this recipe with dried chickpeas. I have them soaking right now. You name it sound like I can use then after soaking properly. Do I not have to cook them after soaking?
Hi Avaleigh – No, you don’t need to cook them after soaking.
I make this recipe every week, best hummus I’ve ever had. WARNING: will completely ruin store bought hummus for you, store bought will taste horrible after you’ve tried this hummus! It’s THAT good!!
Hi Macy – Homemade hummus is the best! Much better than store bought versions :)
Is it possible to make this without olive oil and just substitute with extra water? Looks delicious
Hi Anette – I think the olive oil is needed for the proper texture in this recipe.
Eager to try this recipe…it looks awesome! Curious if it blends ok if just using raw sesame seeds, or do I need to make tahini first? If the seeds work fine, how much should be used? (I need to make more tahini anyways, but I’m always short on time so this will be good to know regardless. lol) :)
Hi Erin – I haven’t tried this yet by blending raw sesame seeds. If you try it, let us know how it turns out!
I love this recipe. Here is a warning, however, if you open a can of chickpeas and the aquafaba looks like water, it doesn’t seem creamy, do not use to make hummus. Use it for something else. I didn’t ( it was a newly purchased can) and my hummus came out chunky and I couldn’t get it smooth. I made some other hummus right after and the chickpeas and aquafaba were right and the hummus came out great.
Hi! If I’m making your hummus recipe with dried chickpeas – how many cups of chickpeas would I use?? You said 2 30oz cans .. how many cups would that be??? Thanks – love your content!!
Hi Lina – it’s actually two 15-ounce cans in the recipe (30 ounces total). So that’s about 1 1/2 cups of dried chickpeas.
Hi Lisa, can you confirm..the bottom of the recipe says 1 cup of dried chicken peas but I see here you mention 1.5 cups. Also, how long should I soak them for?
Hi Jessy- 2 cans of chickpeas should give you around 1 cup of dried chickpeas. As for soaking, I normally soak mine overnight, but you can also soak for about 6 hours.
I made this today, and it is sooooo good! Can’t wait to experiment with different flavors! I’m so glad I came across your YouTube video!!
Hi Stacey – Amazing! I can’t wait for you to try the other flavors :)
This is the first time making home made hummus! This is the best tasting hummus! Thank you Lisa!
Hi Moni – So glad your first batch of hummus turned out great!
Really enjoyed this recipe. The first time I have made hummus myself where I actually liked the texture and felt like it was better than store bought.
Hi Bes – So glad that you finally found a hummus recipe you loved :)