Homemade Hummus

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This homemade hummus recipe is silky smooth and flavorful. It only takes 5 ingredients and 5 minutes to make the best, restaurant-quality hummus at home.

overhead view of a bowl of Homemade Hummus topped with olive oil, paprika and parsley surrounded by vegetables and pita bread


I love creating our favorite Mediterranean dishes at home. This easy hummus recipe is smooth, flavorful and irresistibly creamy.

It is the best hummus recipe you will ever make. I took my time and perfected the ratios of ingredients to create a homemade hummus that I like even better than my favorite restaurant. Plus it only takes five minutes and five ingredients to make! And don’t forget to make homemade pita bread for dipping!

Hummus is a staple in our home, my kids will eat just about anything dipped in hummus (plus we love this hummus chicken) and it’s a healthy and filling snack I’m happy to let them enjoy any time day or night.

And nothing beats sitting at the table, snacking on homemade pita and hummus before dinner is ready (namely these Greek meatballs, Greek chicken, and tzatziki)!

a triangle of pita bread being dipped into a bowl of Homemade Hummus topped with olive oil, paprika and parsley

Homemade Hummus Ingredients & Substitutions

overhead view of the labeled ingredients in this Homemade Hummus Recipe
  • Chickpeas. To make this Hummus recipe I used a 15 oz can of chickpeas, drained and rinsed. You can use 1 ¼ cup of cooked chickpeas if you like to prepare your own. Try this white bean hummus if you’d like to use white beans.
  • Tahini. I personally do not think there is a suitable substitution for tahini. It’s part of the authentic flavor of this hummus recipe. You can grind your own sesame seeds in a Vitamix or food processor to make tahini if you have some on hand.
  • Olive Oil. Avocado or canola oil can be used in place of olive oil.
  • Lemon Juice. Fresh or bottled lemon juice both work well in this recipe.
  • Minced garlic. Freshly roasted garlic is an amazing substitution for jarred minced garlic. You can also substitute 1 teaspoon garlic powder for the 1 tablespoon of minced garlic.
  • Fine sea salt. use your favorite salt.
  • Ground cumin. you could use ground coriander in a pinch, but cumin is really the best.
  • Water. You can reserve some of the chickpea liquid from the can and use it in place of water, or substitute more oil for the water.
a bowl of Homemade Hummus topped with olive oil, paprika and parsley

How to Make Hummus

You might never buy store-bought hummus again once you realize how easy it is to make homemade hummus! This recipe comes together in 5 minutes flat – and I always keep the ingredients to make it on hand for when the craving strikes.

To begin, place the ingredients in the order listed in the recipe card into the container of a Vitamix (or another high-powered blender).

photo showing How to Make Hummus in a blender - adding the ingredients before being blended

Then blend, starting at low speed and increasing to high. Blend on high speed for about 60 seconds, or until the mixture is smooth.

*If desired, add more water 1 Tablespoon at a time to achieve your desired consistency. I find 2 Tablespoons of water creates perfectly smooth and creamy hummus.

photo showing How to Make Hummus mixture after being blended

Serve

Serve immediately or store/chill to serve later. We like serving it with a drizzle of olive oil, a dash of smoked paprika and a sprinkle of chopped fresh parsley with our favorite Mediterranean recipes!

Don’t forget to make homemade naan or homemade pita bread to dip into the hummus. And serve it alongside Greek chicken, Greek meatballs and chicken Kebabs!

You can also use this hummus recipe to make hummus chicken!

overhead view of a bowl of Homemade Hummus topped with olive oil, paprika and parsley surrounded by vegetables and pita bread

Store/Freeze

Store in an airtight container (preferably glass) in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. Thaw slowly in the refrigerator or on the counter – do not microwave.

Homemade Hummus on a triangle of pita bread

Homemade Hummus Recipe FAQs

Can you freeze hummus?

Yes. Freeze hummus in an airtight glass container for up to 2 months. Thaw slowly in the refrigerator or on the counter – do not microwave.

What can you eat hummus with?

Eat it with raw veggies, homemade pita, homemade naan, pita chips, pretzels, etc.

Is a hummus healthy?

Yes, hummus is one of the healthiest dip recipes you can enjoy. It’s low in calories and high in protein, fiber and nutrients.

Is hummus better with or without tahini?

For the most authentic flavor, tahini is a necessary ingredient and hummus tastes the best when it is used in the recipe.

What can I use instead of tahini in hummus?

Sunflower seed butter, almond butter, roasted sesame seeds (if you have a powerful blender), or you can simply omit the tahini.

Which tahini is best for hummus?

I prefer organic tahini made with one ingredient: sesame seeds like this Kevala Organic Tahini.

How long does homemade hummus last?

This homemade hummus recipe lasts for up to 2 weeks in the refrigerator and 2 months in the freezer.

a triangle of pita bread being dipped into a bowl of Homemade Hummus topped with olive oil, paprika and parsley

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Homemade Hummus Recipe

Laura
This homemade hummus recipe is silky smooth and bursting with flavor. It only takes 5 ingredients and 5 minutes to make the best, restaurant-quality hummus at home. Serve it with homemade pita bread!
5 from 5 votes
Course Appetizer, dip, Side Dish
Cuisine Mediterranean
Servings 8 servigns
Calories 127
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes

Ingredients 
 

Instructions 

  • Place ingredients in the order listed into the container of a Vitamix (or another high-powered blender).
  • Blend, starting at low speed and increasing to high. Blend on high speed for about 60 seconds, or until the mixture is smooth.
  • *If desired, add more water 1 Tablespoon at a time to achieve your desired consistency. I find 2 Tablespoons water creates the perfect smooth and creamy hummus.
  • Serve immediately or store/chill to serve later.

Video

Notes

Ingredient Substitutions
  • Chickpeas. Use a 15 oz can of chickpeas, drained and rinsed. You can use 1 ¼ cup of cooked chickpeas if you like to prepare your own. White beans (northern beans) can also be used in place of chickpeas to make white bean hummus.
  • Tahini. You can grind your own sesame seeds in a Vitamix or food processor to make tahini. But I don’ recommend any substitutions.
  • Olive Oil. Avocado or canola oil can be used in place of olive oil.
  • Lemon Juice. Fresh or bottled lemon juice both work well in this recipe.
  • Minced garlic. Freshly roasted garlic is an amazing substitution for jarred minced garlic. You can also substitute 1 teaspoon garlic powder for the 1 tablespoon of minced garlic.
  • Fine sea salt. use your favorite salt.
  • Ground cumin. you could use ground coriander in a pinch, but cumin is really the best.
  • Water. You can reserve some of the chickpea liquid from the can and use it in place of water, or substitute more oil for the water.
Serve
Serve immediately or store/chill to serve later. We like serving it with a drizzle of olive oil, a dash of smoked paprika and a sprinkle of chopped fresh parsley.
Don’t forget to make homemade naan or homemade pita bread to dip into the hummus.
Store/Freeze
Store in an airtight container (preferably glass) in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. Thaw slowly in the refrigerator or on the counter – do not microwave.

Nutrition

Serving: 0.25cup | Calories: 127kcal | Carbohydrates: 10g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 442mg | Potassium: 128mg | Fiber: 3g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




1 Comment

  1. 5 stars
    This recipe is everything you could want in a hummus!!! It’s been on repeat in our house for a solid month now.
    We put it in wraps, on salads, in rice bowls, or just top it with seasonings and olive oil for the best dip ever.
    Even my kids, ages 10 months through 8 years, cannot get enough of it!