overhead view of homemade hummus recipe with baked pita chips

The Best Homemade Hummus

  • Author: Krista
  • prep_time Prep Time: 5 minutes
  • cook_time Cook Time: 5 minutes
  • total_time Total Time: 10 minutes
  • yield Yield: 3 cups 1x
  • category Category: Appetizer
  • method Method: Food Processor
  • cuisine Cuisine: Mediterranean
  • Diet: Vegan


This creamy hummus is super smooth, quick, easy, made with minimal ingredients and tastes so fresh and flavorful.



  • 28oz. canned of low sodium chickpeas, rinsed and drained
  • 1/2 cup tahini
  • 34 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 3 garlic cloves
  • 1 teaspoon cumin
  • 1/2 teaspoon salt (or more to taste)
  • 12 tablespoons of water


  1. Drain and rinse chickpeas in or colander with water. Place chickpeas on a paper towel and dry off. Using another paper towel gently rub the chickpeas to help the skin fall over. I recommend removing the skin from at least half of the chickpeas to help with a creamy texture. It’s tedious but worth it.
  2. To a food processor add chickpeas, tahini, lemon juice, olive oil, garlic cloves, cumin and salt. Blend for 2-3 minutes until the hummus is nice and creamy.
  3. If your hummus seems too thick add a couple tablespoons of water to thin it out.
  4. Serve immediately or store in an air tight container in the refrigerator for 4-5 days.


  • Serving Size: 1/4 cup
  • Calories: 160
  • Sugar: 0 g
  • Sodium: 163 mg
  • Fat: 10 g
  • Saturated Fat: 1 g
  • Carbohydrates: 11 g
  • Fiber: 4 g
  • Protein: 6 g
  • Cholesterol: o g

Keywords: homemade hummus, best hummus, how to make hummus