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 244 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. It was definitely the Tahini. I am going to try making it with high grade dried Chick Peas,  I got 5 lbs of Palouse Chick Peas, without the Tahini and see how it comes out. They also talk about Hadis Chickpeas. If that doesn’t work we will have to try another nut or seed butter, cashew, sunflower or almond. 5 stars

  2. Looks like I am going to have to make Hummus without the Tahini. Any suggestions on how to bring out the flavor without the Tahini? 5 stars

  3. This recipe is wonderful! I do find that streaming in a little ice cold water at the very end makes this just 🤌🏼. 

  4. Did the recipe and really like the Hummus for all the reasons you listed, but for some reason it does not agree with me. I think it is the Tahini. 

  5. I have a question for you. I have done the recipe and am adjusting it to my taste but my blender, a Vitamix Experian, is really strained blending the 4 cups of White Hulled Sesame Seeds to make the paste for the Tahini. Once you add the 3 Tbs of Olive Oil it loosens it up and it is okay. Can you add the 3 Tabs. of Olive Oil from the very beginning without making a holy mess? I don’t want to waste 4 cups of Sesame Seeds experimenting with it. Everything else is good and should be able to make a nice, healthy humus with the dried chick peas. Have to be on the look out for a Vitamix Vita Prep III.

      1. Let me try that and see if it takes some strain off of the blender. I thought it would clump up or something.

  6. I see where you mentioned that 1 cup of dried chickpeas was equal to 30 oz of canned chickpeas (once cooked). How much water would you soak the chickpeas in, would you cook the chickpeas in the soaking liquid, how long would you cook the chickpeas after soaking them?5 stars

    1. From experience, in order to cook the chick peas and have a little liquid left over for the recipe, soak the chick peas in 8 cups of water and use the soak water to cook the chick peas to keep the flavor. 

  7. I am getting ready to go with this, how does the recipe vary when you use cooked dried chick peas ? You won’t have any chick pea liquid and what measurement of the cooked beans do you use? 

    1. Hi Michael – the recipe doesn’t vary if you use cooked dried chickpeas. Just make sure you use 1 cup of dried, which should equal about 2 cups cooked (see the notes in the recipe card above). And the chickpea liquid is the leftover water that you cooked the chickpeas in. You could also use plain water. Enjoy!

      1. We shall find out, have gathered all the ingredients, found some Great Value Dried Garbanzo Beans real reasonable and 10 lbs of White Hulled Sesame Seeds from Delish.

  8. I’ve made hummus with many different recipes using either the blender or the Vitamix. Aside from being the easiest, this was the most delicious and creamy with well balanced flavors. This is the only way I make it now5 stars

  9. So easy and delicious.  All my other hummus recipes call for using a food processor, which is why I already ever make it.  This one I will be regularly making!5 stars

  10. I knew this was an easy recipe but for some reason I was still a little intimidated to do it. I just made it, it was super easy and it is AMAZING! I live in the Detroit, MI area where this is a staple dish and mine tastes just like restaurant quality! Thanks so much for this recipe, I’m sure I’ll be using it all the time!

  11. I have always wanted to make my own hummus. I bought dried chickpeas recently and use my instant pot to cook. 1 cup dry chickpeas to 4 cups water for 40 mins w natural release. Works great!  This recipe is hands down awesome! So flavorful and creamy.  I will be making it again!!!

  12. I have been making my own hummus for a few years ever since I discovered how much better and cheaper homemade is. This was only slightly different than my usual (less tahini and limes instead of lemons) and it’s delicious! After making exactly as directed, I decided I wanted a little more spice so added 1 Serrano pepper and a dash of cayenne. Soooo good and soooo easy! 5 stars

  13. If we have both the Vitamix blender and the Vitamix food processor as you do, do you still prefer the blender for the smoothest results?  Thanks so much!

  14. I used to have another hummus recipe I used before a family member accidentally threw away that cookbook. I was displeased until I tried this one, then losing that cookbook turned into a blessing in disguise since this hummus recipe is my favorite!5 stars

  15. I’m allergic to sesame seeds! What would you recommend as a substitute for the tahini? Could I substitute it 1 for 1? 

    1. The closest thing would probably be a nut butter, such as cashew or almond butter. And maybe use a bit less, as those other butters are much thicker than tahini.

  16. My Family loves this recipe!   I make a batch every other week.  Have also added roasted red peppers to make a pepper version!!5 stars

    1. It’s best not to halve this one as your Vitamix needs a certain quantity in it to blend properly.

  17. This is so delicious! After making it for the first time, I vowed never to buy store hummus again. Just made it for the second time and am so so happy!! 5 stars

  18. I eat a lot of hummus and I have to agree with the title – it really is the best hummus ever. Ridiculously easy to make too. I love it!

  19. I made this. Loved it. Tried other recipes and came back to yours. It’s the best.  Only change I make is to add a little ice to make it extra fluffy. Thx! 5 stars

  20. I call this recipe Awesome Hummus!
    Very easy to make. Once blended I took out 1/2 the Hummus to keep it plain and added fresh basil to the other half. YUM!!! I don’t think I’ll ever buy premade Hummus again.
    Looking forward to adding additional flavors next time (cilantro, red pepper..)
    Also looking forward to making my own Tahini too.
    Thanks Lisa!5 stars

  21. I received a Vitamix for Christmas and this was my first hummus recipe to try in it. I actually love homemade hummus but used to boil the chickpeas in baking soda water to soften them up (the whole process took over half an hour). Now I don’t need to boil them with this recipe. It was fast and actually better than my normal one. My whole family loved it. Thank you!! We are so impressed!5 stars

  22. Hi There

    Can you indicate what the serving size is for the calorie count you provided? Can’t wait to make this!



      1. Love the recipe, but I too struggle with serving size given measures change in different parts of the world. For others struggling I’ve calculated as follows: Makes 4 cups & 16 serves, therefore each serve is 1/4 US cup or 2oz dry weight (unsure if hummus counts as a solid or a liquid!) This equates to 60g in metric. Hope that helps!5 stars

  23. This is absolutely delicious! Just wondering if you would know how to flavour this to make lemon & coriander hummus? I’ve tried and failed miserably, cannot get the correct ratio of lemon & coriander5 stars

  24. Ooommmggggg!!!! Just made this first time n I’m licking it out of the blender like ice cream! Definitely better than any store bought hummus I’ve purchased in the past! Thank you for you amazing nutritious and delicious recipes…keep em coming5 stars

  25. Thank you for the recipes for both the hummus AND the tahini. It’s so good to know that I can make this whole recipe from scratch.5 stars

  26. Delish,, fast and fresh! I served ours on a platter topped with fresh mint and pomegranate seeds & served with fresh veggies and pita5 stars

  27. After all these years of making hummus in my food processor, the Vitamix will now be my goto kitchen appliance for making hummus. 

  28. Great Hummus! My teenagers devoured it!
    I always use my Food Processor but the Vitamix worked so much better. I just wish it was easier to get it out from under the blades hate to wastes any of it ;)5 stars

    1. Go to QVC and order the spatula for the vita mix to clean under the blades it works ok for cleaning under the blades 

  29. This hummus was amazing!! I have never been a fan of chickpeas, but since iv been doing the daniel fast iv been looking for things to eat and i tried this this evening and i love it! So yum!! Thanks for sharing. 5 stars

    1. Hi, I’m making this for the first time and wondering if the nutrition info is for the whole thing or per serving? Eg os 166 cals per 1/4 cup? 

      Thanks 😊 5 stars