The BEST Hummus Recipe – Love and Lemons

Learn how to make homemade hummus with this easy 7-ingredient recipe! It comes together in minutes and is SUPER smooth and creamy.

Is there anything better than a creamy, nutty, velvety homemade hummus?

I don’t think so, which is why I make this hummus recipe almost every week. I’ve shared many variations of hummus over the years (including 4 in my first cookbook!), but this recipe is the one I make most often. It’s a classic take on the Middle Eastern chickpea dip, with chickpeas and tahini as key ingredients.

The recipe is very simple to make. With just 5 minutes of preparation, 7 basic ingredients are transformed into a delicious homemade hummus. It is deliciously smooth, with an intense lemon flavor and a hint of garlic.

Store-bought hummus may be more convenient, but it’s not nearly as good as this ultra-creamy homemade hummus. Whether you enjoy it with fresh veggies, spread it on a sandwich, or pair it with pita chips, I hope you love it as much as I do!

Ingredients to make homemade hummus

You only need 7 basic ingredients to make this easy homemade hummus recipe!

• Cooked chickpeas. Although I sometimes cook dried chickpeas, I typically use store-bought canned chickpeas to make homemade hummus, and it always turns out great. If you cook the chickpeas yourself, be sure to soak them ahead of time and let them boil a little longer than usual. You want them to be soft, smooth, and creamy.
• Tahini. A generous amount of good quality tahini is the key to smooth hummus. I use 1/3 cup in my recipe and choose a brand with a smooth texture and a mild, nutty flavor that isn’t bitter. My favorites are Cedar’s (available at most grocery stores), Seed & Mill (the best one out there), and Soom.
• Extra virgin olive oil. I mix 2 tablespoons of olive oil into the sauce and love to serve it with an extra drizzle of oil on top.
• Fresh lemon juice. Press it yourself for the best bright, spicy flavor.
• Garlic. Adds a tasty depth to the flavor.
• Water. I start with 5 tablespoons and add more as needed to give it a delicious, light and fluffy texture!
• Sea salt. I use 1/2 teaspoon to enhance the bright, nutty flavors in this homemade hummus recipe.

Find the complete recipe with measurements below.

How to make hummus from scratch

Once you gather your ingredients, you can make this recipe in one easy step. Simply add the chickpeas, tahini, lemon juice, olive oil, water, garlic and salt to a high-speed blender and process until smooth. Done!

As you blend, add more water as needed to reach the desired consistency. If your blender has a whisk attachment, you can use it to make the process easier.

If you don’t have a high-speed blender, you can use a food processor to make this recipe. However, you’ll likely need to blend the hummus for longer, up to a few minutes. A blender makes a smoother dip faster. You can also make super creamy hummus in a food processor, but it will take a little longer.

Enjoy the hummus right away or place it in an airtight container and store in the refrigerator. It keeps well for up to 5 days. I love having it on hand for a healthy, protein-packed snack!

Recipe variations

If you go to the hummus section of a supermarket, you will find lots There are so many ideas for spicing it up! Feel free to experiment with different flavours at home. I love it the traditional way, but if I’m in the mood for something different, I usually turn to one of these variations:

• Add flavor. 1/2 teaspoon ground cumin or coriander adds an extra layer of flavor.
• Make garlic hummus. Replace raw garlic with 3 roasted garlic cloves. Add more to taste.
• Add roasted red peppers. Mix 1 or 2 roasted red peppers with the base recipe to make red pepper hummus. A pinch of smoked paprika is ideal for this variation.
• Mix with the pesto. Add spoonfuls of pesto, to taste, for an extra herbaceous, lemony sauce.
• Go green. Mix in 1/2 cup fresh parsley, cilantro or basil, or up to 1 cup spinach.
• Turn it pink! Try my beet hummus recipe.
• Make it sweet and smoky. Mix together 1/2 baked sweet potato, 2 teaspoons maple syrup, a pinch of chili powder, and more water as needed.

Tell me what variations you try!

What to serve with hummus?

Once you have hummus on hand in the fridge, you’ll find a thousand ways to use it. Here are some suggestions:

• Enjoy with vegetables or crackers (or straight from a spoon) as a quick snack.
• Spread over crostini to serve as an appetizer.
• Place it in the center of your next crudités board or serve it as part of a mezze platter with other Mediterranean dishes like Greek salad, tabbouleh and falafel.
• Add it to your next sandwich or wrap! I love it in these chickpea shawarma wraps.
• Add water to thin it down to a spritzable consistency, then use it as a salad dressing with your favorite fresh and roasted vegetables!

Of course, it also goes well on its own with pita bread. If I serve a big bowl of hummus, I like to garnish it with a generous drizzle of olive oil, finely chopped parsley, sumac, tomatoes, and cucumbers. It would also go well with sesame seeds, pine nuts, fresh mint leaves, or smoked paprika. You could even sprinkle it with Everything Bagel seasoning!

More Favorite Sauce Recipes

If you love this hummus recipe, try one of these homemade dips next: