This Homemade Hummus Recipe is so much easier to make than most people think and way better than the store bought stuff! 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 10 minutes.
Hummus and fresh vegetables are a wonderful sandwich filling. And it’s a delicious, garlicky spread for crackers or pita chips.
Let us know if you liked this recipe. Try the other recipe categories as well!
1/3 cup good-quality tahini
2–4 tablespoons cold water, or more if needed
2 tablespoons extra virgin olive oil
1/2 teaspoon ground cumin
3/4 teaspoon fine sea salt
2 medium cloves garlic, peeled and smashed
juice of 1 lemon (2–3 tablespoons)
1 (15 ounce) can chickpeas*, rinsed and drained
optional toppings: extra drizzle of olive oil, chopped fresh parsley, sprinkle of ground sumac or paprika, toasted pine nuts
Please leave a star rating and comment to let us know how you liked this recipe!
Or, as mentioned above, feel free to instead use:
- Chickpeas that have been cooked from scratch: Either in the Instant Pot or on the stovetop. I recommend overcooking them a bit to slightly soften the chickpeas and loosen up the skins.
- Canned chickpeas that have been simmered for 20 minutes: If you have the extra time, just rinse and drain your chickpeas. Transfer them to a saucepan and cover with an extra inch or two of water. Then bring to a simmer, continue simmering for 20 minutes, and drain.
- These two methods may yield slightly smoother hummus. But in my experience, the difference was negligible and arguably not worth the extra time and effort.