The BEST Homemade Hummus Recipe 44


This post may include affiliate links. If you make a purchase, I'll earn a small fee at no extra expense to you.

It kind of blows my mind that so many people buy hummus out of the refrigerator case. But then it occurred to me that maybe it’s because that’s the only hummus they’ve ever had. Maybe they don’t know how easy it is to make! The first time I had hummus it was homemade by a woman who was hosting a toddler playgroup at her home and she graciously shared her easy hummus recipe. I’ve been using it ever since. I daresay, that was before hummus was even sold in most stores, so at the time, if I wanted to have it again making it was my only option. (And that toddler I was attending with? Official adult!) I love this hummus recipe served with a bit of feta cheese, kalamata olives, and sliced tomatoes.

Hummus is fabulous served with a bit of feta cheese and kalamata olives.

Hummus is fabulous served with a bit of feta cheese and kalamata olives. But instead of those little plastic tubs of hummus you can pick up at the store, skip the GMO ingredients and make yours at home. It's REALLY easy and a great appetizer or light lunch.Easy Hummus Recipe

  • 2-15 1/2 oz cans garbanzo beans (or prepared dry beans, see below)
  • 3 tablespoons tahini (buy it here or make your own)
  • 1/2 to 2/3 cup lemon juice
  • 4 large garlic cloves, pressed
  • 1 teaspoon cumin powder
  • salt

Drain beans, reserving some liquid. Put beans in food processor with tahini, 1/2 cup lemon juice, garlic and cumin. Process until smooth, adding a little more lemon juice, some of the reserved liquid, or water if necessary. (My husband thinks it’s too lemony if I use lemon juice; I like it that way – this totally depends on your preference.) Add salt to taste. Store in fridge.

To use dry garbanzo beans: Soak one pound of beans overnight, making sure they’re covered by about 4″ of water. Drain and rinse beans. Put beans in a stock pot, again covering them with about 4″ of water. Gently boil for about an hour or until beans are soft. Drain. Use four cups of cooked beans in recipe and freeze the rest for next time.

Want to learn to make more of your own pantry staples? 

Check out Off The Shelf: Homemade Alternatives to the Condiments, Toppings, and Snacks You Love! 100-page ebook featuring recipes to revamp your pantry!     50+ recipes from some of the web’s top real food bloggers. 100 pages featuring gorgeous photos and simple instructions. Replace your favorite supermarket “cheats” with simple homemade alternatives. Discover just how easy it is to make your own. Save money and eliminate wasteful packaging.


Leave a comment

Your email address will not be published. Required fields are marked *

44 thoughts on “The BEST Homemade Hummus Recipe

  • Jessica

    I love to add some roasted red peppers. I use the juice from the peppers to thin it out.

    • Kris Bordessa Post author

      Oh, I may have to try that. We’re fans of adding a little chipotle pepper to spice it up, too.

  • Diana thompson

    I recently bought a pressure cooker and make all kinds of hummous with garbanzo, fava and canelli beans. Delicious!

    • Kris Bordessa Post author

      I usually use a pressure cooker, but in this case I was teaching my college-bound son how to make it with basic kitchen utensils. Plus, I know not everyone has a pressure cooker!

    • pcanderson

      Thanks — I was wondering if I could us other beans.  Not a fan of Garbanzo

      • Kris Bordessa Post author

        Yes! Try white beans. Although, don’t completely give up on the idea of garbanzos. I can’t stomach them myself, but I DO like them in hummus!

  • AnneGrnGardens

    I love your blog!! I wondered why mine turned out lemony. Can’t wait to try out the recipe. In summer I’m going to add eggplant to it.

    • Kris Bordessa Post author

      Oh, eggplant would be good, too!

  • Liz

    I was confused about the garbanzo beans, but google has confirmed that they are also called chick peas, that’s what I thought was in hummus! So the translation for those of English/French decent – garbanzo = chick peas! I like learning all these new words from you 🙂 Anyway, thanks for the recipe, it seems to simple, I just need to get some tahini now…..

    • Kris Bordessa Post author

      That’s funny! I think we don’t realize that there are so many regional terms for things until we start meeting people from across the globe.

  • roimata

    I hardly ever have tahini, so I put sesame oil in mine instead. I think I prefer it that way. I also like to blitz some preserved lemon rind, olive oil and smoked paprika to drizzle over then sprinkle with toasted pumpkin seeds. Yummo!

    • Kris Bordessa Post author

      I know someone who substitutes ricotta cheese for the tahini because she doesn’t like the sesame taste. It’s really a pretty forgiving recipe!

      • Shea

        I’m not a big thing fan, so never have it on hand. I just omit it and don’t miss it a bit! I add an extra drizzle of olive oil for texture, if needed (though, who am I kidding? I never measure anyway, haha).

        • Kris Bordessa Post author

          I’ve heard of people replacing the tahini with ricotta cheese, too.

    • Lyvonne

      yes or use peanut butter and add some roasted pumpkin to the mix

  • Alexandra

    I have never put cumin in hummus so will have to try. The best hummus I ever made was in Sweden. I bought a bag of garbanzo beans at an organic farm. Cooked them up. They tasted so incredibly sweet. Wish all hummus tasted that way.

    • Mesha

      Alexandra, what recipe did you use that time?

  • Kerry Dexter

    been several months since I’ve made hummus — far too long! thanks for the reminder. it’ll be fun to make some over the holidays.

  • April

    I made my own hummus once and the tahini to go in it but I think my sesame seeds were rancid. I prefer light on the lemon and a little more garlic. I’ll buy fresh tahini and try again.

    • Kris Bordessa Post author

      I like mine really garlicky. There’s a restaurant here that makes the best hummus (mines close, but not quite there). I’ve been threatening to go get a job there just so I can figure out their recipe. 😉

      • Flavia W

        Try an extra pinch of salt and a dash of extra sesame oil to jazz it up. Also, since you like it lemony, add just a pinch of sugar – it makes the acid sing better.

        • Kris

          Okay! (I’ve used sesame oil for flavor when I didn’t have tahini on hand, but not in addition.)

  • April

    And I second the pressure cooker. If you soak your beans overnight first you only have to pressure cook them 4 minutes! That is sustainable :).

  • Sheryl

    I love hummus and am going to try your recipe, which is super- easy and sounds delicious. Thanks!

  • Lesley Earl

    I also add a sweet potato, and Jalapeno ,and a couple of tablespoons of dark sesame oil…yummmmmm

  • Niki

    For those wondering about Tahini – you can make that yourself too! It’s really just sesame sees pureed with a little olive oil.
    Also if you’re adding peppers try drying them out on a paper towel for a day or so before adding them, or roasting them in a little olive oil. This will prevent you from adding too much water to your houmous.

  • sarah

    And if you don’t have a food processor can it be done with a masher or stick blender?

    • Kris Bordessa Post author

      It’s probably too thick for a stick blender, but my son made this while he was away at college by just mashing the beans.

      • chris

        I just made a batch and used my immersion blender, which I think is the same as a stick blender, right? It worked just fine but I only made half a batch (2 cups) .

  • 'becca

    Does anyone have any suggestions for wannabe vegetarians with colitis?  I have ‘micro’ colitis, and raw vegetables and legumes are simply intolerable for me, much as I used to eat them before the development of this condition.  Any advice would be GREATLY appreciated!

    • Zinzarin

      Hummus is made with cooked beans, so you should be good with this recipe. But if not, replace the beans with roasted eggplant; you’ll have made babaganoush instead of hummus, but it’s equally amazing!

  • Erin @ Blue Yurt Farms

    Definitely making some of this soon. I got out of the habit several years ago, and haven’t gotten back in. But homemade hummus is such a great snack item to have handy!

  • chris

    Looks great, wondering how long will this last when refrigerated? Can it be frozen? Thanks much!!

    • Kris Bordessa Post author

      The texture might change a bit with freezing, but it can be done. It lasts about 4-5 days in the fridge.

      • chris

        Thanks! Maybe I’ll try making 1/2 the recipe and freeze more of the cooked beans for next time 🙂

  • Erica

    Thank you so much for this great recipe – so easy and quick to make. I have played around with adding artichoke hearts and pesto to this and have found it to be not too strong. Besides roasted red pepper – which I have also added – I am wondering what other flavor combinations have been made with this?

    • Kris Bordessa Post author

      If you like things spicy, try adding a chipotle pepper! We really like that.

      • rainbowjah

        I have made hummus with sun dried tomatoes and roastedgarlic to give it an itlaian flare and even made a curried hummus. In truth the beauty of hummus is its versatility. You can substitute the beans for others and pretty much enjoy playing with your recipes. I start with a base recipe very similar to this one and then just change, add or omit ingredients based on what flavor profiles I am going for.

        • Kris Bordessa Post author

          Yes! It’s excellent with chipotle peppers, too!