This is the best hummus dip. It's smooth, creamy, and bursting with that classic lemon-garlic flavor. Easy to make, versatile, and ready in just 10 minutes, it's a no-fuss favorite. (Includes 3 garlic options!)
Store-bought hummus can be hit or miss. Sometimes too bland, too thick, or just lacking that fresh, vibrant taste.
That's where this homemade hummus comes in.
It's creamy, perfectly balanced in flavor, and comes together in just minutes using a few simple pantry staples. With rich tahini, bright lemon, and the right touch of garlic, it's seriously hard to stop eating.
Once you have homemade hummus, you'll never go back! Add it to hummus and avocado toast, use it as a creamy base for chickpea salad, or enjoy it as a dip with naan.
Ingredients To Make Hummus
These six ingredients, plus water, are all you need to make the best hummus.
Ingredient Notes and Substitutions
- Chickpeas - I like using canned chickpeas for a quick and easy recipe, but freshly cooked chickpeas are a great option too. They tend to blend up creamier and have a richer taste.
- Tahini - I love the Trader Joe's brand. It has a mild, balanced flavor that works perfectly in the hummus. Since tahini is a classic, essential ingredient, I don't suggest replacing it.
- Lemon juice - Freshly squeezed lemon juice is best.
- Olive oil - This helps the hummus blend up creamier and adds richness. To keep the recipe oil-free, you can replace it with aquafaba.
- Garlic - There are three great garlic options. When I'm in a garlicky mood, I'll use 1 small fresh garlic clove. Most of the time, I prefer a milder flavor, so I go with garlic powder. For a perfect in-between, roasted garlic works beautifully.
- Salt - I use Himalayan pink salt, but any salt you have on hand will work.
- Water - A few tablespoons are added at the end to help create the perfect consistency.
Instructions
This recipe blends up in minutes. Follow the simple steps below and adjust to your taste if needed.
Add all the ingredients, except the water, to a food processor or high-speed blender.
Process until smooth, stopping to scrape down the sides as needed. Pour in 1 tablespoon of water at a time until the hummus reaches your desired consistency. I like a soft, smooth hummus, so I usually add 3 tablespoons of water.
Storage: Any leftover hummus can be stored in an airtight container in the refrigerator for 5 to 7 days. I don't recommend freezing it, as it changes the texture too much.
Garlic Options
This hummus recipe offers 3 excellent garlic choices, allowing you to customize it to your taste.
Bold and sharp: Use 1 fresh garlic clove for a strong aromatic burst of flavor. Perfect if you enjoy a zesty kick that really stands out.
Mild and subtle: Opt for 1 teaspoon of garlic powder to add gentle garlic notes without overwhelming the other ingredients.
Balanced and mellow: Go with 2 roasted garlic cloves for a smooth, caramelized garlic taste that blends beautifully into the hummus. This option adds a rich depth of flavor without being too sharp.
Helpful Tips
- Tahini - Not all tahini tastes the same. Some brands are more bitter, while others are nuttier. I've found that Trader Joe's tahini has a nice, balanced flavor. If you're using a different brand, taste a little first. Then adjust the amount so it doesn't overpower the chickpeas.
- Dried chickpeas - If you're cooking dried chickpeas, add ½ teaspoon of baking soda to the water. It helps soften the skins so they break down more easily for a creamier hummus.
- Let it rest before serving - Chill the hummus in the refrigerator for 30-60 minutes before serving. This allows the flavors to come together and taste even better.
FAQs
Yes! Freshly cooked chickpeas have the best flavor, and slightly overcooking them until very soft will give you the creamiest texture.
No, it's not required for this recipe. While peeling chickpeas can result in smoother hummus, it may affect the overall taste. A high-speed blender can help achieve a creamy texture without the extra step.
If it's too thick, you can add 1 tablespoon of water, or aquafaba, at a time to reach your desired consistency.
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Recipe
The Best Hummus
Ingredients
Hummus
- 1 (15-ounce) can chickpeas, drained and rinsed (or 1 ½ cups cooked chickpeas)
- ¼ cup freshly squeezed lemon juice
- 2 Tablespoons olive oil
- 3 Tablespoons tahini
- 1 clove of garlic, see note 3 for more options
- ⅓ teaspoon Himalayan pink salt
- 3 Tablespoons cold water, or aquafaba
Instructions
- Add all the ingredients, except the water, to a food processor or high-speed blender.
- Blend until smooth, stopping to scrape down the sides of the processor as needed.
- Then, blend in 1 Tablespoon of water at a time to thin the hummus until it reaches your desired consistency.
- Taste and adjust seasonings if needed.
- Chill for at least 30 minutes before serving.
Notes
- Dried Chickpeas: If you're cooking dried chickpeas, allow them to cook a bit longer than usual. A bit of overcooking will create an even smoother hummus.
- Garnish Ideas: For added flavor, drizzle with olive oil, sprinkle with fresh parsley or cilantro, or add a dash of paprika, red pepper flakes, cumin, or za'atar. For added texture, top with toasted pine nuts, slivered almonds, cooked chickpeas, caramelized onions, or sun-dried tomatoes.
- Garlic: Use 1 fresh garlic clove for a bold flavor.
For a milder taste, go with 1 teaspoon of garlic powder.
For a balanced, mellow flavor, choose roasted garlic. To roast, toss 2 small peeled cloves in oil, wrap them in parchment paper followed by foil, and place them on a baking sheet. Bake at 400ºF for 20-30 minutes or until soft and golden.
Nutrition
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
This recipe was originally posted in May 2016. It has since been updated with new photos, easier instructions, and new garlic options.
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Jordan
Hello can I use canned chickpeas instead of dry roasted?
Marlena Luna
Hi Jordan! Yes, canned chickpeas are preferred. Enjoy! :)