Easy hummus recipe and video on how to make hummus creamy and delicious. No peeling beans either! Make-ahead or last-minute, this is the best homemade hummus recipe, even for beginners! Use canned chickpeas or pressure cooked chickpeas.
This easy hummus recipe is suited for all skill levels, even first-timers who've never made hummus from scratch. It's as simple as blending cooked chickpeas with a few pantry staples in a food processor. You can make hummus from scratch with any beans, but chickpeas are traditionally used in a classic hummus recipe. This homemade hummus is the perfect snack, cheaper than storebought, and let's you kick unnecessary sodium to the curb, just like my Roasted Red Pepper Hummus.
* get full printable recipe below
- cooked chickpeas (also called garbanzo beans)
- olive oil
- garlic cloves
- salt and pepper
- ground cumin
- smoked paprika
How to make hummus from scratch
* get full printable recipe below
To make hummus from scratch, you first need cooked chickpeas (aka garbanzo beans). In a pinch, you can use canned chickpeas, but (in my opinion) the BEST hummus always comes from scratch-cooked chickpeas.
How to cook chickpeas: I have two no-soak, hands-free methods to cook dried chickpeas. 1) pressure cooked chickpeas and 2) oven cooked chickpeas. I have found that well-cooked chickpeas will help make hummus creamier.
Once you have the cooked chickpeas, homemade hummus is as simple as adding the solid ingredients to the food processor and slowly drizzling in the liquid ingredients to adjust the consistency (see full recipe below).
I have definitely found that longer blending time will help make hummus creamier, along with well-cooked beans.
How to serve hummus
As an appetizer or snack:
- spread for crackers
- dip for tortilla chips
- vegetable tray dipper
As a spread or condiment:
- inside veggie wraps
- with French bread
- spread over crostini
- as a sandwich spread like my Vegan Veggie Sandwich
- falafel pita spread (I can't eat falafel without hummus)
How long does homemade hummus last?
My general rule for most prepared food is 5 days from the date it's made, as long as it's properly stored and handled. By this, I mean 1) airtight storage and 2) constant refrigeration. When prepared food is exposed to air or room temperature, this shortens the life span. So, I always store hummus in these containers, under constant refrigeration, and serve in small amounts.
Homemade hummus recipe tips:
Scratch-cooked vs canned chickpeas - You can use canned chickpeas for homemade hummus...or cook chickpeas from scratch. I prefer to cook them using my oven-baked method, or in the Instant Pot. I have found that cooking chickpeas from scratch makes them creamier. Btw, I do not remove chickpea skins because...ain't nobody got time for dat! But you can if you want.
Chickpea juice or cold water - This can be used to 'thin' the hummus once all ingredients have been well-combined in the food processor. Use chickpea juice from either your canned or cooked chickpeas. You can simply use cold water. Or, some prefer a thicker hummus consistency, in which case, you might not need any liquid.
Tahini - Tahini paste - this is made of ground sesame seeds and adds so much flavor and creamy texture to any homemade hummus. It's also a primary ingredient in packaged hummus. If you omit tahini, you're essentially making tahini-free hummus, which accommodates people with sesame allergies.
Oil - I love a quality extra virgin olive oil in my homemade hummus for its depth of flavor and beautiful consistency. You can substitute olive oil with sesame oil, or feel free to explore other oils. But for me, it's extra virgin olive oil all the way.
Lemon zest & lemon juice - I always use fresh lemon for homemade hummus. I zest it, juice it, and add both! Always good to keep a bottle on hand for unpredictable hummus cravings.
Fresh garlic vs granulated garlic - I totally recommend fresh garlic over powdered garlic for homemade hummus. You can’t beat the aroma and flavor and it's a great way to consume garlic 'raw' because it's so good for you.
Kosher salt vs. sea salt - I use Kosher salt for this hummus recipe, but sea salt works beautifully too. Just be sure to use a little less because the finer crystals are denser than Kosher salt.
Hummus - What's in a name?
Tahini isn't always used in hummus, which is great for anyone with sesame allergies. I even have a tahini-free hummus recipe. When it is added to hummus, which is more common, Food Lover's Companion says it's called 'hummus bi tahina'. Did you know that? I sure didn't...and don't expect me to call it that from now on either 😂 We'll just keep it simple with hummus.
The BEST hummus I ever had...
I learned how to make hummus back in my college days while working at a natural foods bakery and deli. A co-worker, Laila, showed our team how to make hummus using her traditional Lebanese recipe. It was literally the best hummus I had ever eaten with perfectly balanced flavors and texture. Hummus should be smooth and creamy with the perfect balance of savory, sour, sweet, salty, and bitter. Everyone's tastes buds are different, so if you're not achieving that perfect balance, make small adjustments, and find your hummus happy place.
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How to cook chickpeas for hummus
Instant Pot - This is MY FAVORITE way to get unsoaked chickpeas cooked in under an hour. This is honestly the only way I cook chickpeas anymore. (see instructions below)
Stove method - requires an overnight soak of the beans and 2-3 hours of boiling on high heat.
Oven-baked - This is a terrific dried bean-cooking method! It requires no soaking and results in the creamiest, dreamiest, softest beans you'll ever achieve in 2 hours (other than the pressure cooked beans).
Slow cooker - requires an overnight soak of the beans and anywhere from 4-8 hours of cooking time.
Grab more dip recipes
- Instant Pot Spinach Artichoke Dip
- Roasted Red Pepper Hummus
- Guiltless French Onion Dip
- Loaded Black Bean Dip
- Herb Artichoke White Bean Dip
- Hot Spinach Artichoke Dip Recipe
- Hummus Without Tahini
Homemade Hummus Recipe
- 1.5 cups Chickpeas (drained, reserve juice) same as 15oz can
- 1/4 cup Sesame Tahini
- 1 Lemon zested and juiced
- 2 Tbsp Extra Virgin Olive Oil
- 2 cloves Garlic chopped
- 1/2 tsp Smoked Paprika
- 1/4 tsp Ground Cumin
- 1/4 tsp Kosher Salt
- To the food processor, add CHICKPEAS, TAHINI, LEMON ZEST, LEMON JUICE, OLIVE OIL, GARLIC, PAPRIKA, CUMIN, and SALT. *How to cook chickpeas in the Instant Pot
- Turn on food processor and add the reserved CHICKPEA JUICE through the top to adjust hummus consistency.
- Blend ingredients 3-5 minutes until creamy, stopping and scraping the sides as needed. *Pro tip: longer blending time = creamier hummus.
- Refrigerate hummus in an airtight container up to five days.
- To serve, drizzle OLIVE OIL and sprinkle PAPRIKA over the surface.
Hummus recipe variations/add-insOnce you've established this hummus recipe as your reliable base, the sky's the limit. I love to change things up and make these hummus variations.
- roasted red pepper hummus - simply add pieces of roasted red pepper to your hummus for a festive look and feel.
- cilantro lime hummus - add fresh cilantro and lime to your hummus for all the Mexican vibes.
- Jalapeño hummus - add pickled jalapeno to hummus to spice things up.
- avocado hummus - California-ize your hummus by adding fresh avocado to it.
- hummus without tahini - yep, some people love a tahini-free hummus!
How to cook chickpeas in the Instant PotGet the full printable recipe or use these instructions yielding 3 CUPS cooked chickpeas. This hummus recipe calls for 1.5 cups, so I like to freeze the other 1.5 cups of chickpeas for the next batch of hummus or other recipes.
- Add 1 cup DRIED CHICKPEAS + 4 cups WATER + 1/4 tsp SALT to the Instant Pot.
- Close the lid, set pressure valve to “sealing”.
- Pressure cook on HIGH for 30 minutes followed by a 10-minute natural pressure release.
- Safely release excess steam (if any) by carefully turning pressure release valve to “venting".
- After you open the lid, test the chickpeas to make sure they're soft enough to easily smash between your fingers. Ideally, the skins are starting to fall off (softer beans = creamier hummus). Not all chickpeas cook equally depending on their age, so if they need more time, repeat pressure cook process in 5 minute intervals until they've softened enough.
- If not making hummus immediately, store chickpeas in their juice in an airtight container and refrigerate up to 5 days. When it's time to drain them, keep the juice for the recipe.
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