Easy Homemade Hummus Recipe (with Variations)

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Learn How to Make Hummus So You Can Skip the Store-Bought

Do you pick up a container(s) of way too small and expensive hummus every time you go to the grocery store?

We used to. But, those days are over ever since I learned how to make healthy hummus at home.

Hummus tastes better when you make it yourself because it actually tastes better. But, it also tastes like self-satisfaction.

There is a reason there are approximately 52 million humus recipes on the Internet. A bowl of hummus gives you a lot of bang for your effort buck. Because with just a little effort, you get a ton of flavor in return. Making homemade hummus is one of those things that will make you look and feel like a total pro in the kitchen.

Quick and easy to make, vegan, and super creamy, this easy homemade hummus recipe will show you how to master hummus.

I considered making this a “hummus [insert number here] different ways” recipe. But, like me, I know you value simplicity in your busy life. So, learn this basic recipe first. Then once you have it down, feel free to add flavorful ingredients.

I listed some recipe variations below. But, I almost never add anything to hummus. I love hummus for what it is: creamy, easy, quick, and well… hummus.

What is Hummus?

Hummus is a popular dip and spread use throughout Mediterranean and Middle Eastern Cuisines. It is made by pulverizing or mashing chickpeas, tahini, acid (typically lemon juice), and garlic until a creamy spread is formed.

Traditionally, hummus is eaten with pita or flatbread. Or it is used to accompany a larger appetizer or meze spread. Hummus is widely available at grocery stores in the U.S. and Europe. Homemade hummus is very simple to make, so it is a great dish to have in your cooking arsenal.

Easy homemade hummus

Tahini? What is Tahini?

Tahini is a ground sesame seed paste. Think of it as peanut butter, except it’s sesame seeds that are ground rather than peanuts. It is a key ingredient in hummus, baba ghanoush, and Eastern Mediterranean cuisine.

Most grocery stores carry tahini. You can also find it at Middle Eastern and Mediterranean markets.

More conveniently you can order it online through Whole Foods or Thrive Market and get a jar delivered to your doorstep.

Liquids such as water or lemon juice are typically added to recipes with tahini in order to thin out the thick paste. Both water and lemon juice are added to this hummus recipe for max creaminess.

Is Homemade Hummus Healthy?

The question here is actually “are chickpeas healthy”. And the answer is a resounding “yes”.

Chickpeas are a critical component in plant-based diets because of their relatively high protein content. They are also packed with other vitamins and minerals. According to Healthline, chickpeas are rich in folate, fiber, phosphorus, and iron to name a few.

The high protein and fiber content means that chickpeas will help you feel full. Plus, they help keep your blood sugar in check after eating. Chickpeas also have certain characteristics that may help defend against heart disease and cancer.

Adding in tahini and olive oil crank up the healthy fats in hummus. These healthy fats make you feel even more full.

Easy homemade hummus ingredients in food processor

Cooking Tips

Storing Homemade Hummus

Store hummus covered, in the refrigerator. Technically, it will last 4-5 days. But actually, it’s not going to last that long because you’re going to eat it all.

These OXO glass containers are perfect for storage. You finally won’t have to worry about leaking or the lid coming off your containers with these.

How to Make Homemade Hummus Creamier

One of the keys to creamy hummus I’ve learned is to process the ingredients for long enough. This was a huge mistake I used to make. My hummus used to be really thick and dense.

3 minutes of processing seems to be the sweet spot for creamy homemade hummus. This might seem long, but it is worth it. If your hummus still seems too thick after 3 minutes. Try adding another tablespoon of water and process again until combined.

This brings me to my next point…

Easy homemade hummus recipe

How Much Water Should I Add?

I was trying to think why you’d want thinner versus thicker hummus based on how you will be using it, but I can’t really think of any reasons. I mean, would you want thicker hummus for a sandwich versus a pita dip versus a wrap? Eh, I don’t really think so.

So, hummus thickness is really a matter of preference. You can control it by adding more or less water. Start by adding 2 tablespoons.

If you want thinner or thicker hummus, add another tablespoon of water after 3 minutes of processing and give it another 10 second or so buzz. Repeat until you reach the hummus consistency that your heart and belly desires.

Hummus Variations

This is where things can get really juicy. The hummus recipe in this post is a base version that you can use as your canvas.

To change up this recipe, it’s as easy as tossing in additional ingredients before processing. Or you can add some ingredients to the finished hummus like you see in the store-bought versions.

Here are some delicious hummus variation ideas.

  • Pesto – Add 1/2 cup of pesto like this vegan kale pesto to crank up the flavor. Alternatively, simply place a dollop of pesto on this finished hummus (instead of adding at the beginning). This way, you get two types of hummus, one bowl.
  • Beets – Beet hummus is amazing in taste and appearance. The bright and colorful will be the talk of the meal. Just add a roasted or boiled beet prior to processing.
  • Roasted garlic – Swap out fresh garlic for golden roasted garlic.
  • Roasted red pepper – Chop up some roasted red peppers and add them before mixing or spoon on top of the finished hummus.
Easy homemade hummus recipe

How to Use Hummus

Hummus is part dip, part spread, part condiment. Here are some of my favorite ways to use it:

  • Sandwich condiment – Make a vegan sandwich and replace hummus with meat.
  • Dip – This one is obvious. Dip pita, flatbread, raw veggies, apples, roasted veggies and just about anything else into hummus. This is probably the most popular way to use the spread.
  • Wraps – Swap mayo for hummus on healthy wraps.
  • Toast – Avocado toast? Try hummus toast. Better yet, go for avocado hummus toast.


Are There Any Tahini Substitutes?

Traditionally, tahini is used in hummus. But, if you can’t find or don’t have tahini, here are a few substitution ideas to create a dreamy chickpea dip. Full disclosure: I have not tried all of these methods, so I can’t guarantee a similar a consistency.

  • Sesame Oil – Considering that tahini is made from ground sesame seeds, this would make sense. Use 3 tablespoon sesame oil in place of tahini.
  • Nut Butter – Peanut butter, cashew butter, almond butter, or sunflower butter would work. Depending on which butter you use, the taste would be different. But, not necessarily bad.
  • Nothing – I’ve omitted tahini before when I didn’t have any the texture is definitely not as smooth. With that said, it’s still a great dip. It’s also much more affordable since tahini is kinda pricey ($6+ for a 16 oz. jar).

Do I Need Food Processor?

Unless you have a super powerful blender (like a Vitamix), you’ll need a food processor to make hummus. Luckily, a food processor makes it really easy. Just add your ingredients, toss them in the food processor, and process for about 3 minutes until you have a creamy dip.

I use this 8-cup one. It’s a kitchen workhorse and a great size for a small household. If you are cooking bigger batches, this higher end 14-cup one is the gold standard in home kitchen food processors.

Easy homemade hummus recipe

Can I Used Cooked Dried Chickpeas?

Canned chickpeas are just cooked chickpeas. So, you can definitely use cooked dried chickpeas instead of using canned. One can of chickpeas is 1.5 cups of cooked chickpeas.

I’m a huge fan of using dried chickpeas because they are so much cheaper than using canned. Check out this post to learn how to cook dried beans.

Easy homemade hummus recipe

Easy Homemade Hummus Recipe (with Variations)

Nick @ walktoeat
Easy homemade hummus recipe with variations to make an even more flavorful dip. Learn how to make hummus at home so you no longer have to eat tore-bought!
5 from 3 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine Mediterranean
Servings 6
Calories 189 kcal


  • 1 can chickpeas (or 1.5 cups cooked)
  • 1 lemon, juice only
  • 5 tbsp tahini
  • 2 tbsp olive oil
  • 2-4 tbsp water
  • 3/4 tsp kosher salt
  • 1 clove garlic, grated or finely minced
  • 1/4 tsp cumin (optional)


  • Add all ingredients to a food processor starting with 2 tbsp of water. Purée for 3 minutes or until creamy and smooth.
  • For a thinner hummus, add another tbsp of water. Purée for 10-20 seconds until combined. Repeat until desired consistency is reached. Transfer to a bowl.
  • Drizzle with olive oil and your choice of spices such as paprika, crushed red pepper, or cumin (optional).
  • Serve immediately or store in a resealable container in the refrigerator. Hummus will keep 4-5 days.


Texture: Start by adding 2 tbsp of water to food processor and purée for 3 minutes. For a thinner hummus, add more water 1 tbsp at a time followed by 10-20 seconds of processing until you reach desired consistency.
Variations: If you’re feeling adventurous, try one of these variations for this hummus:
  • Pesto – Add 1/2 cup of pesto like this vegan kale pesto to crank up the flavor. Alternatively, simply place a dollop of pesto on this finished hummus (instead of adding at the beginning). This way, you get two types of hummus, one bowl.
  • Beets – Beet hummus is amazing in taste and appearance. The bright and colorful will be the talk of the meal. Just add a roasted or boiled beet prior to processing.
  • Roasted garlic – Swap out fresh garlic for golden roasted garlic.
  • Roasted red pepper – Chop up some roasted red peppers and add them before mixing or spoon on top of the finished hummus.


Serving: 0.33cupSodium: 194mgCalcium: 75mgSugar: 0.3gFiber: 4.1gPotassium: 168mgCalories: 189kcalSaturated Fat: 1.7gFat: 12.1gProtein: 5.2gCarbohydrates: 17.1gIron: 2mg
Keyword easy homemade hummus, homemade hummus, how to make hummus, how to make hummus at home
Tried this recipe?Let us know how it was!

Just Say NO… To Store-Bought Hummus.

I used to buy store-bought hummus all the time not knowing that I could easily make it better myself. It was something that I bought already prepared for me and that’s just the way things were.

Now, making hummus is one of those things that makes me feel like I can make anything. It makes me wonder what else I am capable of making or doing myself that I am dependent on someone else doing for me. Funny how making hummus (a little thing) can increase overall confidence (a big thing).

If you can’t find hummus, I recommend looking for it online. While I was researching the best ways to get chickpeas and tahini, I found Thrive Market.

For a few dollars a month, you get membership only access to their huge inventory of organic, non-GMO products at 25-50% below retail prices. It’s like if Costco, Amazon, and Whole Foods had a baby. And you can try it risk-free for 30 days!

Get $20 in shopping credit when you purchase a Thrive Market membership through this link.

More Chickpea Recipes

2 thoughts on “Easy Homemade Hummus Recipe (with Variations)”

  1. 5 stars
    I had given up on making hummus, but you inspired me to try again. Great, easy recipe. I used more lemon juice and added a tiny amount of my secret ingredient-honey. Delicious on the homemade crackers (sourdough discard with Everything But The Bagel seasoning). Perfect summer lunch!


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