This homemade hummus recipe is silky smooth and flavorful. It only takes 5 ingredients and 5 minutes to make the best, restaurant-quality hummus at home.
I've mentioned before that the closing of my favorite restaurant has inspired me to create my favorite Mediterranean dishes (like this Greek salad) at home. This easy hummus recipe is smooth, flavorful and irresistibly creamy.
It is the best hummus recipe you will ever make. I took my time and perfected the ratios of ingredients to create a homemade hummus that I like even better than my favorite restaurant. Plus it only takes five minutes and five ingredients to make!
Hummus is a staple in our home, my kids will eat just about anything dipped in hummus (plus we love this hummus chicken) and it's a healthy and filling snack I'm happy to let them enjoy any time day or night.
And nothing beats sitting at the table, snacking on pita and hummus before dinner is ready (namely these Greek meatballs and tzatziki)!
Homemade Hummus Ingredients & Substitutions
- Chickpeas. To make this Hummus recipe I used a 15 oz can of chickpeas, drained and rinsed. You can use 1 ¼ cup of cooked chickpeas if you like to prepare your own. White beans (northern beans) can also be used in place of chickpeas.
- Tahini. I personally do not think there is a suitable substitution for tahini. It's part of the authentic flavor of this hummus recipe. You can grind your own sesame seeds in a Vitamix or food processor to make tahini if you have some on hand.
- Olive Oil. Avocado or canola oil can be used in place of olive oil.
- Lemon Juice. Fresh or bottled lemon juice both work well in this recipe.
- Minced garlic. Freshly roasted garlic is an amazing substitution for jarred minced garlic. You can also substitute 1 teaspoon garlic powder for the 1 tablespoon of minced garlic.
- Fine sea salt. use your favorite salt.
- Ground cumin. you could use ground coriander in a pinch, but cumin is really the best.
- Water. You can reserve some of the chickpea liquid from the can and use it in place of water, or substitute more oil for the water.
How to Make Hummus
You might never buy store-bought hummus again once you realize how easy it is to make homemade hummus! This recipe comes together in 5 minutes flat - and I always keep the ingredients to make it on hand for when the craving strikes.
To begin, place the ingredients in the order listed in the recipe card into the container of a Vitamix (or another high-powered blender).
Then blend, starting at low speed and increasing to high. Blend on high speed for about 60 seconds, or until the mixture is smooth.
*If desired, add more water 1 TBS at a time to achieve your desired consistency. I find 2 TBS water creates perfectly smooth and creamy hummus.
Serve
Serve immediately or store/chill to serve later. We like serving it with a drizzle of olive oil, a dash of smoked paprika and a sprinkle of chopped fresh parsley.
Don't forget to make homemade naan or homemade pita bread to dip into the hummus.
You can also use this hummus recipe to make hummus chicken!
Store/freeze
Store in an airtight container (preferably glass) in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. Thaw slowly in the refrigerator or on the counter - do not microwave.
Recipe FAQs
Yes. Freeze hummus in an airtight glass container for up to 2 months. Thaw slowly in the refrigerator or on the counter - do not microwave.
Eat it with raw veggies, homemade pita, homemade naan, pita chips, pretzels, etc.
Yes, hummus is one of the healthiest dip recipes you can enjoy. It's low in calories and high in protein, fiber and nutrients.
For the most authentic flavor, tahini is a necessary ingredient and hummus tastes the best when it is used in the recipe.
Sunflower seed butter, almond butter, roasted sesame seeds (if you have a powerful blender), or you can simply omit the tahini.
I prefer organic tahini made with one ingredient: sesame seeds like this Kevala Organic Tahini.
This homemade hummus recipe lasts for up to 2 weeks in the refrigerator and 2 months in the freezer.
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Homemade Hummus Recipe
Ingredients
- 15 oz can chickpeas drained and rinsed
- ¼ cup tahini
- 2 TBS olive oil
- 3 ½ TBS lemon juice
- 1 TBS minced garlic
- 1 tsp fine sea salt
- ½ tsp ground cumin
- 2 TBS water*
Instructions
- Place ingredients in the order listed into the container of a Vitamix (or another high-powered blender).
- Blend, starting at low speed and increasing to high. Blend on high speed for about 60 seconds, or until the mixture is smooth.
- *If desired, add more water 1 TBS at a time to achieve your desired consistency. I find 2 TBS water creates the perfect smooth and creamy hummus.
- Serve immediately or store/chill to serve later.
Video
Notes
Ingredient substitutions
- Chickpeas. To make this Hummus recipe I used a 15 oz can of chickpeas, drained and rinsed. You can use 1 ¼ cup of cooked chickpeas if you like to prepare your own. White beans (northern beans) can also be used in place of chickpeas.
- Tahini. I personally do not think there is a suitable substitution for tahini. It's part of the authentic flavor of this hummus recipe. You can grind your own sesame seeds in a Vitamix or food processor to make tahini if you have some on hand.
- Olive Oil. Avocado or canola oil can be used in place of olive oil.
- Lemon Juice. Fresh or bottled lemon juice both work well in this recipe.
- Minced garlic. Freshly roasted garlic is an amazing substitution for jarred minced garlic. You can also substitute 1 teaspoon garlic powder for the 1 tablespoon of minced garlic.
- Fine sea salt. use your favorite salt.
- Ground cumin. you could use ground coriander in a pinch, but cumin is really the best.
- Water. You can reserve some of the chickpea liquid from the can and use it in place of water, or substitute more oil for the water.
Serve
Serve immediately or store/chill to serve later. We like serving it with a drizzle of olive oil, a dash of smoked paprika and a sprinkle of chopped fresh parsley. Don't forget to make homemade naan or homemade pita bread to dip into the hummus. You can also use this hummus recipe to make hummus chicken!Store/freeze
Store in an airtight container (preferably glass) in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. Thaw slowly in the refrigerator or on the counter - do not microwave.Nutrition
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