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Best Hummus Recipe

Smooth and creamy, this easy homemade hummus is flavorful, quick, and delicious alongside pita chips and veggies!
Course Appetizer, Snack
Cuisine Mediterranean
Keyword best hummus recipe, homemade hummus, hummus recipe with tahini
Prep Time 10 minutes
Cook Time 0 minutes
Chilling Time 30 minutes
Total Time 40 minutes
Servings 16 servings (2 tablespoons each)
Calories 77kcal
Author Blair Lonergan


  • 1 (15.5 ounce) can chickpeas, drained and rinsed
  • ¼ cup tahini
  • ¼ cup extra-virgin olive oil
  • ¼ cup water, plus more as needed
  • 2 tablespoons lemon juice
  • ½ teaspoon minced fresh garlic
  • ½ teaspoon salt, plus more to taste
  • Optional, for serving: additional olive oil; chopped fresh parsley


  • Place chickpeas, tahini, olive oil, water, lemon juice, garlic and salt in a food processor. Puree until smooth, scraping the sides occasionally and adding more water, as necessary, until the hummus reaches the desired consistency. Give it a taste and season with additional salt, if necessary.
  • Transfer to a bowl, cover and refrigerate for at least 30 minutes.
  • To serve, drizzle with additional olive oil and sprinkle with parsley, if desired.


  • Make Ahead: Prepare the hummus in advance, cover and refrigerate. It will last in the refrigerator for at least 2-3 days.
  • How to Freeze Homemade Hummus: Transfer hummus to a freezer-safe container. Pour olive oil over top to cover (this will form a seal over the hummus to lock in the moisture). Seal tightly and freeze for 3-4 months.
  • Tahini has a slightly bitter taste naturally. If your homemade hummus tastes too bitter, it may be that you added too much tahini. It could also be that your tahini just isn't a good quality -- maybe try a different brand.
  • To achieve a very smooth and creamy texture, you'll simply need to puree the hummus even longer in the food processor (at least 3-4 minutes). You might also like to drizzle in a little bit more olive oil to contribute to that creamy texture. Another great method to achieve ultra-smooth hummus? Make it in a blender! I don't normally recommend preparing hummus in a blender because it's difficult to control the texture (it goes from lumpy to pulverized in seconds); however, if you know that you want it super-smooth, whizz it in the blender and it will be perfectly light, fluffy and creamy. A small blender like a NutriBullet works nicely for this recipe.
  • Add more water or lemon juice, as necessary, to thin the hummus to the desired consistency. You will also want to scrape down the sides of the food processor a couple of times in order to make sure that all of the ingredients are evenly incorporated.


Serving: 2tablespoons | Calories: 77kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 187mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg