This homemade Hummus recipe is ultra creamy and has the perfect balance of garlic, lemon juice, and tahini. We love this as an appetizer or dip paired with warm Pita Bread or crunchy veggies. Watch the video tutorial and see how easy it is to make the best hummus.

Hummus is incredible when freshly made and still a little warm, drizzled with extra virgin olive oil. There’s a saying that homemade is best and it is absolutely true for hummus. It’s just way better than storebought.

Hummus recipe served in blue bowl

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Hummus Video Tutorial

This recipe is truly simple and I love that it comes together in the food processor. If you enjoyed this video for Hummus, please subscribe to our Youtube Channel (P.S. Click the BELL icon so you can be the first to know when we post a new video). Thank you for subscribing!

What is Hummus?

Hummus is a bean dip made primarily by blending together cooked chickpeas (aka garbanzo beans), tahini (a creamy sesame seed paste), garlic, lemon juice, extra virgin olive oil, and seasonings.

There is a lot of debate about the origin of Hummus; whether it’s Greek, Egyptian or Lebanese. It is thought to have originated in Lebanon and traveled all over the Middle Eastern regions. It has been made for hundreds of years and is well-loved around the world.

Creamy homemade hummus served with pita bread

Ingredients for Hummus

  • Chickpeas – you’ll need 3 cups of cooked chickpeas or 30 oz canned chickpeas. Peeled or unpeeled work well. You can make instant pot chickpeas without pre-soaking.
  • Tahini – a sesame seed paste that is key to an authentic tasting hummus.
  • Lemon juice – freshly squeezed from 2 lemons
  • Garlic – use 2 large or 4 small garlic cloves. You can finely mince or grate them right into the food processor.
  • Extra virgin olive oil – we use this in the hummus as well as to garnish
  • Ice water – I add ice cubes to a cup of water and spoon it from there
  • Seasonings – I season the hummus with salt and cumin then garnish with paprika and freshly minced parsley.
Ingredients for making hummus with chickpeas, tahini, lemons, garlic, and olive oil

The Best Tahini for Hummus

There are a variety of tahini products available and it is worthwhile to source a good one if you want authentic tasting hummus. I did a ton of research on the best tahini and these are two brands that I have tried and highly recommend. Let me know if you have a different favorite.

  • Baron’s Tahini – I order this on Amazon and has a decent shelf life until you open it, then you’ll want to store it in the refrigerator.
  • Trader Joes Tahini – this stirs up very smooth and has a great flavor profile. I bought this in the store.
The best tahini for hummus

How to Make Hummus

  1. In a food processor combine 5 Tbsp lemon juice, 1 1/2 tsp salt and grated garlic. Pulse to combine then let rest 10 minutes.
  2. Add Tahini and blend until thick and smooth, scraping down the bowl as needed with a spatula.
  3. Add ice water 1 Tbsp at a time with the blender running. Stop and scrape down the bowl as needed.
  4. Add drained chickpeas along with cumin and 1/4 cup extra virgin olive oil. Blend until completely smooth (5 minutes), scraping down the bowl a couple of times. Add more ice water to reach desired consistency.
  5. Season to taste – with more salt, cumin and lemon juice if needed.
  6. To Serve – transfer to a serving bowl, sprinkle the top with reserved chickpeas, drizzle generously with extra virgin olive oil and sprinkle on finely chopped parsley.
Step by step how to make hummus in a food processor

Common Questions

What is the difference between chickpeas and garbanzo?

They are actually the same thing and the naming is used interchangeably.

Can I make this in a blender?

Hummus can be made in a high powdered blender, but it is more challenging since it is a thick mixture so it gets stuck and will require a lot of scraping down the blender bowl. A food processor is also great because it allows for adding water while the mixer is running without having to remove the lid and risk a potential mess.

Can I use canned chickpeas?

Although freshly cooked chickpeas are best (try our easy instant pot chickpeas), canned chickpeas will work. If using canned chickpeas, pour them into a saucepan with their juice and heat them lightly. Warm chickpeas will blend better.

Freshly made hummus garnished with chickpeas, oil and paprika

How to Serve Hummus

There are so many creative ways to serve and enjoy hummus. The favorite in our house is to push a slice of pita bread or fresh cucumber slice through the center, scooping up all the toppings.

  • Appetizer – We love to serve this as a dip or appetizer with Pita Bread, Pita Chips, or fresh veggies such as sliced cucumber or carrot sticks. It makes for an excellent dip on a vegetable platter, or on a Charcuterie Board.
  • Condiment– you can add hummus to pita bread as a condiment for pita sandwiches with grilled chicken strips.
  • Spread – Add a generous layer of hummus over toast and top with sliced avocado and sesame seeds to make a fabulous avocado toast.
  • Deviled Eggs – you can mash the yolks together with hummus for a creative spin on deviled eggs. To finish them off, drizzle with extra virgin olive oil and sprinkle on paprika.
How to serve hummus with garnishes and pita bread

Nothing beats freshly made hummus and if you try homemade hummus, it will spoil you forever. You will also feel pretty accomplished and your friends and family will be impressed (I know mine were).

Make-Ahead

  • To Refrigerate: Hummus keeps well covered in the refrigerator. It’s best in the first 3-4 days but it can be stored for up to 1 week.
  • Freezing: You can store hummus in a freezer-safe container for 2 to 3 months. Remove any excess air and leave some room at the top for expansion. Thaw in the fridge overnight and heat lightly if desired before serving.

More Dip Recipes to Try

If you love this homemade hummus, then you won’t want to miss these dip recipes. These are always a hit at parties.

Natasha's Kitchen Cookbook

Hummus Recipe

4.96 from 42 votes
Author: Natasha Kravchuk
Hummus recipe garnished with chickpeas
Homemade Hummus is way better than store-bought. It’s creamy and has the perfect balance of garlic, lemon juice, and tahini. Serve as a dip paired with warm Pita Bread or crunchy veggies.
Prep Time: 20 minutes
Resting Time: 10 minutes
Total Time: 30 minutes

Ingredients 

Servings: 8 people
  • 5-6 Tbsp lemon juice, or to taste (from 2 lemons)
  • 2 large garlic cloves, minced or grated
  • 1 1/2 tsp fine sea salt, or to taste
  • 3 cups cooked chickpeas, or two 15 oz cans, reserve 2 Tbsp for garnish
  • 6-8 Tbsp ice water, or to desired consistency
  • 2/3 cup tahini
  • 1/2 tsp ground cumin
  • 1/4 cup extra virgin olive oil, plus more to drizzle
  • 1 Tbsp parsley, finely chopped, to serve
  • ground paprika, to serve

Instructions

  • In a food processor, combine 5 Tbsp lemon juice, 1 1/2 tsp salt, and grated garlic. Blend to combine and let the mixture rest for 10 minutes.
  • Add tahini and blend until thick and smooth, scraping down the bowl as needed.
  • With the blender running, add 6-8 Tbsp ice water 1 Tablespoon at a time and blend until smooth, scraping the sides of the bowl as needed.
  • Add cooked and drained chickpeas, cumin, and 1/4 cup olive oil. Blend until creamy and completely smooth (about 5 minutes), scraping down the bowl as needed. Add more ice water to reach desired consistency.
  • Season to taste with more salt, cumin, and lemon juice if needed.
  • To serve, transfer to a serving bowl, sprinkle the top with reserved whole chickpeas if desired, drizzle with extra virgin olive oil, finely chopped parsley, and dust with ground paprika to taste.

Nutrition Per Serving

283kcal Calories22g Carbs9g Protein19g Fat3g Saturated Fat6g Polyunsaturated Fat9g Monounsaturated Fat449mg Sodium289mg Potassium6g Fiber3g Sugar74IU Vitamin A6mg Vitamin C63mg Calcium3mg Iron
Nutrition Facts
Hummus Recipe
Amount per Serving
Calories
283
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
9
g
Sodium
 
449
mg
20
%
Potassium
 
289
mg
8
%
Carbohydrates
 
22
g
7
%
Fiber
 
6
g
25
%
Sugar
 
3
g
3
%
Protein
 
9
g
18
%
Vitamin A
 
74
IU
1
%
Vitamin C
 
6
mg
7
%
Calcium
 
63
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer, Dip
Cuisine: Middle Eastern
Keyword: hummus
Skill Level: Easy
Cost to Make: $$
Calories: 283

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • Gretchen
    April 11, 2024

    Thank you so much for posting this recipe!! I used Rosemary infused olive oil, and it is to die for!

    Reply

    • Natashas Kitchen
      April 11, 2024

      Rosemary infused olive oil sounds fantastic! Thank you for sharing your experience, Gretchen.

      Reply

  • Tony C
    April 7, 2024

    I’m about to try this recipe. I’m calorie conscious so it’s important for me to know what the serving size measurement is. Thanks

    Reply

    • NatashasKitchen.com
      April 7, 2024

      Hi Tony! It’s computer generated so it doesn’t measure the exact amount. At the top of the recipe card, you’ll see the number of servings listed (this recipe serves 8) and the nutrition facts listed are per serving (one). You can take the recipe as a whole and weigh it on a food scale and divide that by 8. I hope that helps.

      Reply

  • Carla
    February 10, 2024

    This hummus recipe is so good. I sometimes add diced jalapeños for a spicy twist.

    Reply

    • Natashas Kitchen
      February 10, 2024

      That’s a great idea! Thank you so much for sharing that with me, Carla!

      Reply

  • Tiny
    January 12, 2024

    Dear Natasha, Yesterday I finally made your hummus. I bought hummus before but never made it myself. I followed your recipe and cleaned all skins off the chick peas, that took a very long time… I almost gave up but I am glad I didn’t, the result is amazing, the hummus is smooth as silk and the taste with your recipe is heavenly. Thanks for yet another awesome recipe !

    Reply

    • NatashasKitchen.com
      January 12, 2024

      You’re very welcome! Thank you for trying the recipe. Homemade is truly amazing, store bought just doesn’t compare.

      Reply

      • Morgan
        February 9, 2024

        This is amazing! Soo much better than store bought! Thank you for this recipe! I follow it to the letter, then add if it needs anything (salt, lemon, etc…). It’s so so good! I’ve added a little cayenne pepper, and a little garlic powder to the other ingredients. So good! I’ve also done cilantro and parsley. Family loves both garnishes!

        Reply

        • NatashasKitchen.com
          February 10, 2024

          Hi Morgan! I’m so glad you loved the recipe!

          Reply

    • Morgan
      February 9, 2024

      I only took the skins off the ones that I used as a garnish. The skins In the hummus get ground up, you don’t even taste them. My family *loves* when I make this!

      Reply

  • Anna
    December 18, 2023

    Hi Natasha. My family loves hummus. I tried your recipe with the exact measurements and unfortunately, the taste wasn’t quite there.
    I regularly use your recipes and many of them are excellent. But the hummus needs improvement. I will continue looking for a good tasting hummus recipe.

    Reply

    • Natasha
      December 18, 2023

      HI Anna, I”m sorry to hear it didn’t meet the mark for you. One thing I have noticed is that home-cooked chickpeas/ garbanzo beans will give you the best tasting homemade hummus. Canned are ok and still makes a good hummus but the home-cooked chickpeas make an excellent hummus.

      Reply

  • Patty G
    June 15, 2023

    I haven’t made your recipe yet, but I plan to after making the chickpeas in the instant pot (your recipe). The lid on my food processor recently cracked and I can’t find a replacement so I’m without right now. Do you think this would work in the Vitamix?

    Reply

    • NatashasKitchen.com
      June 15, 2023

      Hi Patty! I think that could work too.

      Reply

  • Kathy
    May 22, 2023

    I made it yesterday. Very good, but it made wayyy too much. Next time I’ll cut recipe in half. I live alone, so I’ll never be able to eat off of it. And I hate throwing food out. Such as waste.

    Reply

    • NatashasKitchen.com
      May 22, 2023

      Hi Kathy! I’m glad you loved the recipe.

      Reply

  • Eva Ericsson
    May 19, 2023

    What does it mean “ cooked chickpeas”!? How and how long?

    Reply

  • VicRiv
    February 24, 2023

    Absolutely delish! warming the chickpeas and remove most of the skins really made for a smooth dip! It was gone before I knew it . . . love your recipes!

    Reply

    • NatashasKitchen.com
      February 24, 2023

      I’m so glad you loved it! Thank you.

      Reply

  • Sharon
    February 6, 2023

    Absolutely the BEST hummus recipe I have ever tried (and that has been ALOT). I have added roasted red peppers (from a jar) and that is awesome too. All the recipes I have tried from your site have been excellent!

    Reply

    • NatashasKitchen.com
      February 6, 2023

      Hi Sharon! That’s great to hear. Thank you for the feedback.

      Reply

  • Kenneth Mae Henderson
    December 27, 2022

    Love all your recipe’s love the sharing of your faith❤️

    Reply

    • Natashas Kitchen
      December 27, 2022

      I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment

      Reply

  • Tacy
    December 11, 2022

    Oh, Natasha! Thank you so much for all the love you put into your recipe site! May God bless you and your family so much all day every day, I’m so thankful that Jesus revealed Himself to me and I know what Christmas is really about!

    Reply

    • Natasha's Kitchen
      December 11, 2022

      Hello Tracy, thank you so much for your nice comments and feedback. I feel so blessed reading your message.

      Reply

  • Ivelisse Laboy
    December 2, 2022

    Thank you Natasha! You saved my Christmas dinner! Merry Christmas and a Happy New Year! God bless your beautiful family!❤️💛🕊🙏🤲☦️🥰👍🌲☃️⚘️

    Reply

    • NatashasKitchen.com
      December 2, 2022

      I’m so glad you found this recipe. Thank you so much. Merry Christmas and God bless.

      Reply

  • Lori Ann Bradley
    September 7, 2022

    I just love all your recipes !!
    I tweek some of the spices to my taste buds. Recently made your hummus and added a little more garlic and added grated parmesan cheese to the food processor at the end. It was awesome! I have told my husband your my new best friend ..so don’t bother me when I’m checking out more of Natasha’s recipes. You are a ray of sunshine and make me smile every time I watch you create your magic in the kitchen. There is not one recipe that I have tried of yours that we were disappointed in.
    Thanks Again !

    Reply

    • NatashasKitchen.com
      September 7, 2022

      Aww, thank you! So glad to hear you enjoy my recipes.

      Reply

  • Marie
    July 9, 2022

    Thank you Natasha for the yummy recipe. I’m Lebanese and this is exactly how we do it (i didn’t add cumin and paprika though). I like how u start with the tahini and lemon then add other ingredients. It took minutes, love how your recipes are practical and so yummy.

    Reply

    • NatashasKitchen.com
      July 9, 2022

      Thank you, Marie. So glad you enjoy my recipes.

      Reply

  • Grace
    July 2, 2022

    This was good, but totally misrepresented in the video. Peeling the chickpeas took over an hour, yielding WAY more than what was promoted.

    Reply

    • Natasha
      July 3, 2022

      Hi Grace, as I mentioned in the instructions, I just remove some of the skins. I don’t think it’s worth spending that much time removing them all – it should take no more than 5 minutes on that step normally. If your chickpeas are undercooked (sometimes if they are older, they needed a longer cooking time), it may be more difficult for the skins to come off.

      Reply

  • Annie
    June 30, 2022

    Love your recipes, but sorry to say you got this one wrong. Authentic hummus does NOT have cumin in it.

    Reply

    • Natashas Kitchen
      June 30, 2022

      Hi Annie! I hope you love our version!

      Reply

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