This easy hummus recipe is truly a favorite. We start by boiling canned chickpeas until they’re super soft, which makes the most luscious and creamy hummus ever. This hummus recipe receives rave reviews every time. You’ll love it!
I’ve got my all-time favorite hummus recipe to share with you today. It’s easy to make (like most hummus recipes), but there’s one simple trick that makes it unbelievably creamy—and I’m not exaggerating even a little.
What makes this hummus so special starts with boiling the canned chickpeas. It sounds odd, but that extra step breaks them down and creates a texture that’s next-level smooth. From there, plenty of tahini turns those chickpeas into the dip of your dreams, adding richness and depth (because truly, there’s no such thing as hummus that’s too creamy). A small pinch of ground cumin subtly enhances the flavor, while the right balance of lemon and garlic ties everything together.
This is also the perfect base for making your own unique hummus. Once you’ve mastered it, you can start playing—swirl in pesto, add pumpkin, or experiment with whatever flavors you’re craving. It’s the kind of recipe you’ll come back to again and again.
Can I make hummus without tahini?
Technically, yes, you can make hummus without tahini. But I wouldn’t recommend it. Tahini is what transforms mashed chickpeas into hummus. It imparts the hummus flavor you’re looking for. It also adds another layer of creaminess.
If you don’t have tahini on hand, you can substitute some extra olive oil, which will help boost the creaminess. A slight drizzle of toasted sesame oil can boost the flavor of the hummus. Just be careful not to add too much, as the flavor is potent.
Or if you have toasted sesame seeds and a high-powered blender, you can make your own tahini.
How long does hummus last in the fridge?
Homemade hummus lasts for 4-5 days in the fridge. Store it in a sealed container to keep it fresh.
Can you freeze hummus?
Yes! Hummus freezes very well. Pack it in individual-serving portions in freezer containers and use within 3 months.
Easy Hummus Recipe (so much better than store-bought!)
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Ingredients
- ▢ 2 15-ounce cans of chickpeas
- ▢ ¾ cup tahini
- ▢ ⅓ cup lemon juice
- ▢ 2 teaspoons sea salt
- ▢ 1 teaspoon ground cumin
- ▢ 2-3 large garlic cloves (very finely minced)
- ▢ ½ cup cold water
Instructions
- Pour the chickpeas and the liquid in the cans into a small pot and bring it to a boil. Continue to boil for 15 mintues, adding water if the pot looks too dry. Drain and set aside to cool. 2 15-ounce cans of chickpeas
- Add the soft chickpeas, tahini, lemon juice, salt, cumin, and garlic to a food processor. Blend on high until smooth. ¾ cup tahini, ⅓ cup lemon juice, 2 teaspoons sea salt, 1 teaspoon ground cumin, 2-3 large garlic cloves
- Slowly drizzle in about a ½ cup of water. You may not need all of it. Once the hummus is super creamy, it’s ready to eat.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Easy Hummus Recipe (so much better than store-bought!)
Ingredients
- 2 15-ounce cans of chickpeas
- ¾ cup tahini
- ⅓ cup lemon juice
- 2 teaspoons sea salt
- 1 teaspoon ground cumin
- 2-3 large garlic cloves , very finely minced
- ½ cup cold water
Instructions
- Pour the chickpeas and the liquid in the cans into a small pot and bring it to a boil. Continue to boil for 15 mintues, adding water if the pot looks too dry. Drain and set aside to cool. 2 15-ounce cans of chickpeas
- Add the soft chickpeas, tahini, lemon juice, salt, cumin, and garlic to a food processor. Blend on high until smooth. ¾ cup tahini, ⅓ cup lemon juice, 2 teaspoons sea salt, 1 teaspoon ground cumin, 2-3 large garlic cloves
- Slowly drizzle in about a ½ cup of water. You may not need all of it. Once the hummus is super creamy, it’s ready to eat.
