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 221 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. Is it possible to substitute the chickpea liquid for straight water? I have 2 cans of leftover chickpeas but no liquid because I needed the aquafaba for a vegan mousse.

  2. Its a good recipe…I don’t add Cumin as I don’t think it’s needed (plus not typical for Lebanese homous…to each his own)…

    I also find if it isn’t so smooth, I add some ice cubes to the Vitamix and blend more…then it is truly epic.5 stars

  3. How long can this be stored in the fridge? Can I freeze half of it? I’m the only one in the house who likes it :(

  4. I love hummus but never thought to make my own. This morning I tried your recipe and I didn’t and wouldn’t change a thing. It is definitely the best! My daughter loved it too. I am so glad that you posted directions for freezing as I am going to freeze half of it. I’m a foodie and cook every day for my family. I am always looking for healthy new recipes. I don’t know why it never occurred to me to make my own hummus but I am so happy that I found your recipe. It is amazing. THANK YOU FOR SHARING!5 stars

  5. This is an excellent recipe. I have tried many and most end up jamming my blender. The quantities of ingredients here seem to be spot on. Well done!5 stars

  6. I am super curious: why do you drain the liquid from the chickpeas and then just add it right back in? Why not just pour it all right into the blender?

    I know some people drain it so they can add it back in in a later step. But if you’re putting the chickpeas and liquid in at the same time anyway, why drain it at all? Is there a reason?

    1. Because you don’t want all the liquid from the chickpea cans, just a small amount. Otherwise you’ll have liquidy hummus. :)

  7. Looks delicious I’m gonna try it but I need to know, How long does it keep in the fridge since I’m the only eating it ?

    1. This will keep in the fridge for 3 to 4 days. I also have freezer instructions written in the post :)

    1. This will keep or 3 to 4 days in the fridge. But you can also freeze it! (I have tips written in the post).

  8. I have to admit this is the first time I have made hummus. I will never purchase hummus again. Easy and deliscious. I just purchased the Healthy Meal Prep cookbook. So impressed. I am following the meal prep idea 4 recipes. This is how I came to make the hummus. Great recipe. Love the cookbook. Highly recommend both.5 stars

  9. My tastebuds are literally freaking out as I eat and type this. There is a garlic-y, hummus-y dance party in my mouth, and I’m in love! Bought my vitamix a month ago and have had so much fun trying out new recipes. This one was fabulous! Highly recommend to anyone! Could not have been easier or quicker and tastes so much fresher than store-bought, and I LOVE store-bought hummus so this is saying a lot. Thanks so much for the great recipe!5 stars

  10. HUGE fan! I’ve made this several times and it’s been successfully tasty each time. This is now my staple recipe.5 stars

  11. Wow, is that ever good!! First time making hummus, thanks so much for the delicious & easy recipe!5 stars

  12. Hello Lisa,
    What serving size is your nutritional information based on? 
    Look forward to trying it:)

  13. Made this last week (1st time EVER making my own hummus.) So easy and absolutely delicious! Cut the recipe in half and we demolished it! Thanks Lisa!

  14. Awesome recipe! Loved it especially when it’s warm and freshly made! I wanted to make it again but ran out of tahini. Can it be swapped with a vegan cashew based sour cream I made? It has a bit of a thick consistency . Thank you

    1. I’d say a good substitute for tahini is a creamy nut butter of some sort or anything that’s a similar texture.

  15. This truly is THE BEST Hummus!! I’ve tried a few recipes and have made this one a couple of times now, and it will forever be my go-to recipe for hummus – incredibly delicious!5 stars

  16. I love this Hummus recipe! It’s quick, delicious and super easy to make. 
    Perfect as dip for raw veggies, such as cucumber, carrots, horseradish and my favourite; celery. 
    I bring my veggies and hummus to work and eat it as a afternoon snack. Combined with some nuts, it keeps me from being hungry when I go shopping for dinner after work. 

  17. This was my second hummus recipe of yours that I made (the roasted red pepper hummus was my maiden voyage into the hummus making world). This was so delicious!! M”I eat it with your ultimate crackers (those are just heavenly). My husband got to it before I did (hence the HUGE hole in the center of the dish I found!!) We will never go back to store bought hummus again! I also used your tahini recipe which will be a staple in our house. I’m going to try your cauliflower hummus next (I love everything cauliflower). Thank you Lisa!!5 stars

  18. 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

      1. Hi Margaret – this makes about 4 cups of hummus and there’s 16 servings, so that’s 1/4 cup per serving. If you want the calories per tablespoon (there’s 4 tablespoons in 1/4 cup) divide the nutrition info by 4. :)

  19. 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.5 stars

  20. 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. 5 stars

  21. 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.5 stars

  22. 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!

  23. 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!4 stars

  24. 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.5 stars

  25. 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!5 stars

  26. 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. 5 stars

  27. This recipe is easy to follow and hands down is the best hummus I have ever ate!  Thank you for your great recipe! 5 stars

  28. Just got through making the recipe with “Poulouse” dried Chick Peas with no Tahini or spices, highly recommend, beautiful color, beautiful texture, beautiful taste.