Learn how to make authentic hummus—creamy, flavorful, and ultra-smooth. Serve with veggies or pita chips for an easy, healthy 15-minute appetizer! Vegan video.

hummus dip with oil drizzled over top, served with colorful garden veggies and fresh herbs.

Growing up with an Egyptian father, hummus was like water—part of our everyday lives. When we started our vegetarian restaurant, it was on the menu from the start and later became a staple in our catering business. Over time, perhaps I’ve developed some strong opinions of how it should taste. Here is my easy, authentic hummus recipe that, once you try it, I think you’ll love!

But First, What is Hummus?

Hummus is a popular Middle Eastern dip made from cooked and mashed chickpeas blended with tahini paste (a paste made from ground sesame seeds), salt, lemon juice, and garlic. It’s often served with pita bread, or pita chips, raw vegetables, or part as a mezze platter.

Why make hummus from Scratch?

  • Control of ingredients. Store-bought hummus, even organic brands, often contain highly refined seed oils (canola, soy, sunflower, safflower, etc.). These, when overly consumed can be highly inflammatory to the body.
  • Fresh is best! Fresh hummus has no preservatives (like citric acid) and tastes wonderfully fresh.
  • It’s too easy not to. It only takes a few minutes to make homemade hummus that will taste way better than store-bought.
hummus ingredients on wood surface - measuring cups with chickpeas, garlic cloves, lemon, sumac, cumin, olive oil, tahini.

Basic Hummus Ingredients

  • Chickpeas: Use organic canned chickpeas for fasted preparation, or if you have more time, use dried and cooked chickpeas for optimal flavor and texture. You can also sub any bean, like your favorite white bean!
  • Tahini Paste: For creamy texture. Opt for fresh tahini paste to really bring out its earthy, toasty nutty flavor. Quality and freshness do matter here—tahini paste can go rancid quickly, so store it in the fridge!
  • Lemon juice: Use fresh lemon juice, adding bright, tangy flavor!
  • Fresh Garlic Clove: For punchy, pungent, garlicky flavor in the hummus dip.
  • Spices: Ground cumin adds a delicious savory, nutty flavor (or sub coriander). You will also need salt and pepper (white pepper is delicious here!).
  • Extra virgin olive oil: A drizzle of high-quality olive oil really elevates this hummus!

How to Make the BEST Hummus from Scratch

spatula scooping out homemade hummus from food processor to display ultra creamy texture.

Step 1: Blend. Add lemon juice, garlic cloves, tahini paste, olive oil, and water to a food processor and whip until creamy. Then add salt, pepper, cumin, and chickpeas. Blend until very smooth. Add more cold water, a tablespoon at a time until achieving your desired consistency. Blend for a few minutes! Taste and adjust for salt and lemon. Add any additions you’d like. Chill.

using spoon to spread hummus onto plate, creating well to pour olive oil into.

Step 2: Platter. Spoon chilled hummus into a wide shallow bowl, plate, or platter, creating a “well” for the olive oil (or other sauces) with the back of a spoon.

hummus dip with olive oil poured into well in center.

Step 3: Add toppings. If using garden veggies, peel the carrots. Prep the other veggies by cutting into bite-sized “crudites.”

rainbow veggies cut into crudites on wood cutting board with sharp knife next to food processor with creamy hummus.

Tuck veggies into the hummus, getting creative with your display!

creamy hummus with veggies tucked into it in a ceramic bowl.

Step 4: Garnish. Add a drizzle of olive oil, scatter with fresh herbs, and sprinkle with spices like sumac, zaatar, or dukkah!

pouring olive oil onto hummus with rainbow veggies tucked into dip.

This dip tastes amazing with these crispy pita chips!

hummus with olive oil, sumac, zaatar, and fresh herbs for garnish.

Here is my “basic” hummus garnish. Extra-virgin olive oil, sumac, za’atar, and herbs, simply served with crispy pita chips or pita bread.

Storage

Hummus will keep up to 5 days in an airtight container in the refrigerator or can be frozen for up to 3 months.

Hummus Recipe Variations and Additions

Here are some fun ideas and ingredients to get creative with hummus and make it spectacular!

  • Preserved lemons (1-2 tablespoons blended in)
  • Smoked Paprika (1/2 teaspoon for smoky flavor)
  • Za’atar, sumac, or dukkah, sprinkled over top or blended in
  • Zhoug, as a garnish or blended in (1-2 tablespoons)
  • Gremolata, as a garnish or blended in ( 1-2 tablespoons)
  • Harissa paste, as a garnish or blended in (1-2 tablespoons)
  • Roasted garlic for creamy garlic hummus, blended in, or whole cloves on top.
  • Red Pepper Hummus– use jarred roasted red bell peppers, blended in!
  • Roasted Beet Hummus– blended in for bright pink hummus!
  • Yogurt or labneh (1-2 tablespoons blended in) for extra creamy hummus!
  • Tender herbs: fresh parsley, mint, dill, basil, tarragon, cilantro (sprinkled over top or blended in)
  • Toasted pinenuts, as a garnish on top
  • Sun-dried tomatoes, blended in to make sundried tomato humus.
  • Spicy Jalapeno, Cilantro and Lime Hummus– add fresh cilantro and jalapeno with lime instead of lemon.
creamy hummus dip with olive oil drizzle, fresh herbs, and rainbow veggie crudite tucked in.

Hummus Serving Suggestions

Chef’s Tips

  1. Soak chickpeas in baking soda: This is a neat trick for softening the skin, making it easy to peel them off for creamier texture. Baking soda also helps reduce bloating, which is an added benefit!
  2. Add ice cubes to the food processor: In lieu of water, try adding ice cubes. The cold temperature forgoes the need to chill the hummus and gives the hummus an incredible texture!
  3. Blend for longer: Blend for 4-5 minutes for the best texture!

FAQs

How do I cook dried garbanzo beans?

Soak chickpeas for 12 hours then drain and rinse. Add to a pot, cover with a few inches of salted water. Bring to a boil, reduce heat, cover, and cook at a simmer for 90 minutes to 2 hours, until tender.

Instant Pot (no soak): Rinse and drain chickpeas, add to pot and cover with 1 inch of water, and add salt. Pressure cook on high pressure for 50 minutes, followed by a 15 minute natural pressure release.

Do I need to peel the chickpeas?

No, this is not necessary. However, for exceptionally silky texture, you can peel chickpeas in just 10 minutes. Simply place the chickpeas in a bowl of water and rub them with your fingers. The skins should float to the top.

Can I use a blender instead?

If you don’t have a food processor, a high speed blender works okay too. Just make sure to blend for 4-5 minutes to get that ultra creamy consistency.

Is hummus good for you?

Hummus is packed with plant-based protein, making it an excellent choice for vegetarians and vegans looking to boost their protein intake. It’s also rich in fiber, which promotes digestive health and can help regulate blood sugar levels. Additionally, the main ingredients in hummus, such as chickpeas, tahini, and olive oil, provide essential nutrients including iron, copper, calcium, and heart-healthy fats.

What should I eat hummus with?

Serve with warm pita bread, pita chips, or rainbow veggies! You can also spread on wraps and sandwiches, thin it out to make a hummus salad dressing to toss with salads, or add a spoonful to grain bowls!

How long does hummus keep for?

You can store leftover hummus in an airtight container and refrigerate for up to one week.

Can I freeze hummus?

Yes, you can freeze hummus in an airtight container for up to 3 months. Leave extra room, as it will expand.

hummus, garnished with olive oil, fresh herbs, and rainbow veggies, sprinkled with spices.

And there you have it. Creamy authentic hummus, made in about 10 minutes. So easy, so much fun. Such a beautiful way to serve up the bounty of veggies we have during the summer months! A delicious, healthy, high-protein snack to have on hand.

I hope you enjoy this easy healthy, authentic hummus recipe! Please let us know in the comments below!

xoxo

Sylvia

More Favorite Dip Recipes

The BEST Hummus Recipe | 60-sec Video

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the best hummus recipe

Easy Hummus Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 36 reviews
  • Author: Sylvia Fountaine| Feasting at Home
  • Prep Time: 10
  • Total Time: 10
  • Yield: 2 cups 1x
  • Category: appetizers, vegan, dip
  • Method: blended
  • Cuisine: Middle Eastern
  • Diet: Vegan

Description

Learn how to make the best authentic hummus—creamy, flavorful, and ultra-smooth. Serve with pita bread & veggies for an easy, healthy 15-minute appetizer! Vegan.


Ingredients

Units Scale
  • 1/4 cup lemon juice
  • 1/23/4 cup tahini paste (See notes. Make sure it tastes fresh, not bitter or rancid.)
  • 23 garlic cloves
  • 1/4 cup olive oil
  • 1/4 cup ice cold water, more to the desired consistency
  • 1 teaspoon salt, more to taste
  • 1/4 teaspoon pepper (I love white pepper here, up to you)
  • 1 teaspoon ground cumin
  • 1 1/2 cups cooked chickpeas (canned: rinse and drain)

Instructions

  1. Place lemon juice, garlic cloves, tahini paste,olive oil and water in a food processor, and whip this up until creamy.
  2. Add the salt, pepper, cumin, chickpeas and blend until really smooth. Add more cold water, a tablespoon at a time, until it is the consistency you like, and blend for 3 more minutes.
  3. Taste and adjust salt and lemon. Add any optional additions you like.
  4. To serve, spoon the hummus into a wide, shallow bowl or onto a plate or platter, using the back of your spoon to create a “well” for the olive oil (or other sauces). Drizzle with olive oil and sprinkle with Za’atar. 

Notes

If using dried chickpeas, soak 1/2 cup chickpeas in cold water (for 8-24 hours), then cook them in salted water until extra tender. Cool, then follow instructions. I always make a double batch if going with dried chickpeas and cook these ahead.

Tahini Paste. In winter I use 3/4  cup tahini for a richer, creamier version. In summer, I use a 1/2 cup. Most recipes out there call for a 1/4 cup- do as you like.  I prefer hummus that is “heavier” on the tahini, because I love the taste of it and this is how I grew up eating it. Truly authentic.  If you go with a 1/4 cup tahini- you will most likely need less garlic and less water. Taste as you go. 🙂

A TIP on Sauces: Sometimes like in the photos above, I’ll “loosen up” a sauce (like harissa paste, gremolata, or zhoug, etc) by adding extra olive oil to it. Then I’ll put it in a squeezy bottle and drizzle it around the hummus. An extra burst of flavor!

Optional Additions: See post body for creative ideas.

Nutrition

  • Serving Size: ¼ cup
  • Calories: 198
  • Sugar: 1.6 g
  • Sodium: 376.4 mg
  • Fat: 15.9 g
  • Saturated Fat: 2.2 g
  • Carbohydrates: 11.5 g
  • Fiber: 3.5 g
  • Protein: 4.9 g
  • Cholesterol: 0 mg

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Comments

  1. The BEST HUMMUS EVER!
    🙌🙌👍👌🙏
    ALL YOUR RECIPES ARE THE BEST – I did not know how to cook before- NOW I look like a champion- Thank you






  2. Great hummus! Nearly identical to how I have always made it. I double the recipe usually, using 1 can organic chickpeas and 1 can organic white beans. I use the larger amount of tahini (so good) and I add a tablespoon or two of toasted sesame oil and some smoked paprika – brings out the smoky tahini flavor. I can’t count the number of people who have requested my recipe. Now, I just send them to your site b/c there is so much more here to offer, too.






  3. Ok, I’m a believer too! Best hummus I’ve ever made. I have skipped by this recipe many times thinking “looks like too much lemon, tahini, and water”. I don’t like things too lemon forward, tahini tastes bitter, and my daughter hates “slimy” hummus, like the store-bought tends to be. I was so wrong. Everything balances out. I can’t wait to make some of the variations! I knew I should just trust you since I love just about every recipe I’ve tried on your site!






  4. Made it nearly as pretty with all the colorful veggies. People could not get enough! I do give the beans a brisk rub in cold water to float the skins and remove them. I top the finished hummus with lemon zest, roasted garlic, fresh dill, parsley and cilantro and a good drizzle of extra virgin olive oil. No one I’ve made it for can eat store bought anymore. I send them all to you!

  5. I love most of your recipes and this method is perfect – I used canned garbanzos and the cold water made a BIG difference in the texture. I may try your ice cube idea next time! Thank you for your creativity!






  6. Question – do you know how many cups of chickpeas are in a typical can? It seems like 1 and 1/2 would be more than a can but less than two. Is that right? Looking forward to making this!

    1. In a 15 ounce can, depending on the brand, it is 1 1/2 cups- sometimes a little less.

  7. I haven’t made this yet although I’m sure it is delicious, but I just had to comment on the presentation. What a gorgeous picture and plating, it would almost be a shame to eat it. 😉

  8. I no longer buy hummus — I make this recipe instead. It’s so easy! Tasty! I like having it in the fridge with cut up veggies for a quick healthful snack that provides protein and crunch.

  9. This is the only hummus recipe I make now! I tried quite a few recipes before finding this one and it is by far the best. Truly better than any store bought hummus I’ve had. I usually make the recipe without any additional add-ins, but a few times have roasted some red peppers to add and that’s been great too! Thank you for a perfect hummus recipe!






  10. Wonderful hummus recipe! I tried another hummus recipe once and the taste was so terribly bland – this one is very flavoursome, and I do think the amount of Tahini you put makes all the difference. To add more texture and flavour, I did add a white onion to my mix as I was blending it, as well as some Moroccan mint, and that lifted up the flavour even more in my view. Thanks for yet another great recipe! 🙂






  11. Ok, when you say “Perfect Hummus,” you are not kidding! Hands down, the very best hummus to come out of my kitchen and I’ve tried many recipes. I’m in Minneapolis and we have a local company (Baba’s) that makes hummus based on their family recipe and it’s known for being very light, almost whipped, and so so creamy. Your recipe is even better! Thank you from the bottom of my heart for sharing your recipe. I will enjoy making and sharing the joy with family and friends. 🫶






  12. This hummus is amazing! It’s the best hummus I’ve ever tried. My husband really liked it too. Thank you for another amazing recipe! This one will be a repeat. Does it freeze well?






  13. Truly perfect! I made mine from chickpeas that I cooked and got rid of the “skins”. I added the preserved lemon (made it from your recipe). Happy times!






  14. I tried making hummus before and went back to buying it because it wasn’t very good. I’m so glad I gave homemade hummus another chance because this recipe is like a flavor bomb–it’s so good!!






  15. OMG This is amazing and I thought I made a damn fine hummus before trying this recipe. We’re licking it out of the blender. Thx Sylvia

  16. Please Oh Please do a recipe for Jalapeno Hummus. I’ve tried several recipes and I’m getting there with making my own but I’m curious what yours would be. Thanks for all the great vegan recips, btw!

    1. Funny timing as I was just eating jalapeno hummus the other day and thinking the same thing Rick!

  17. I have made hummus several times using various recipes and this is by far the best, I followed the guidance on using more tahini for winter, I also had high quality organic olive oil in the pantry for this and used 2 tsp of caper brine plus a sprinkling of paprika at the end. And the result was honestly out of this world. The whole portion got eaten by my Christmas guests before lunch. My friend, who is a hummus fiend and regularly pays enormous sums to local restaurants for takeaway hummus, said it was the best hummus he had ever tasted. Thank you for this wonderful recipe!






  18. I love this hummus recipe! It tastes like it came from Israel! My boyfriend loves it so much, I make it for him almost every week- and I double the recipe too😉

  19. Really good recipe and I will use your suggestions for serving. I’m afraid I used to just put it out plainly, no toppings. Specially want to try with chimichurri. Thank you for all of your great recipes. I read you often but this my first comment.

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