This easy Homemade Hummus Recipe is creamy and the best recipe you’ll find! No fancy tricks here, just easy, one bowl deliciousness!
Love easy snacks? Our grape jelly meatballs are the perfect appetizer for a crowd. Or give our buffalo chicken dip recipe a try next, readers love this one!
What is Hummus?
Hummus is a thick and creamy spread that can be enjoyed with a variety of foods. It is primarily made up of mashed garbanzo beans, as well as a few other ingredients.
Hummus recipes originated in the Middle East and are now enjoyed widely throughout the world.
Wondering what the difference is between garbanzo beans and chickpeas? Even though they have two different names, they are the same bean.
Fun fact, the popularity of hummus is the reason we have two different names for the main ingredient in hummus.
- Chickpea is the common english term for the bean.
- Garbanzo is the Spanish term.
So, whether you like to call them chickpeas or garbanzo beans, I think you’ll agree this is the best hummus recipe yet!
This easy hummus recipe is gluten free and can be made and served as an appetizer or a side dish to your main course. It’s so handy to whip up a batch of this and keep it in your fridge.
Serve it up with our easy Instant Pot Gyros, along with some veggies and tzatziki sauce! Don’t forget to sprinkle some of our homemade everything bagel seasoning on top for a pop of flavor!
How to make Hummus
Step 1: Drain the can of garbanzo beans and remove the skins.
PRO TIP: If you want to skip peeling the skins, just be sure to process the beans in food processor a little extra longer to get them creamy!
Step 2: In a food processor add the garbanzo beans, tahini, lemon juice, salt, garlic, and 2 tbsp of olive oil. Blend for several minutes, adding a tablespoon of cold water at a time. You can also use the drained water from the beans.
Step 3: Add more or less water to get the consistency you want. To make your hummus more creamy, I added about 3-4 tbsp of water total.
Step 4: Spread hummus on a large plate or pie plate. Sprinkle it with paprika and then drizzle with the remaining olive oil. Serve with warm pita bread or pita chips. Or serve it up in a bowl with a side of vegetables and pita chips!
See how easy homemade hummus is to make?
Recipe FAQs
You can use either canned garbanzo beans or fresh beans for this recipe. I use the canned cooked chickpeas because it’s quicker and takes out a step. If you want to use dried beans, make sure to soak them in water first and then cook them.
I always recommend peeling the skins off the garbanzo beans, especially since this recipe is so easy with canned beans. If you really don’t want to peel your beans, make sure you puree everything a little longer in the blender or food processor.
Peeling the skins off will result in a creamier hummus. Don’t skip this step if you want your hummus smooth and creamy. If you use fresh beans, add a little bit of baking soda to your pot to help the beans break down. Also, be sure to blend them for several minutes in the food processor to get that creamy consistency.
More Hummus Flavors
The great thing about this hummus recipe is that you can customize it to your liking.
Garlic. Add more garlic flavor with fresh roasted garlic or by adding additional garlic cloves.
Lemon. You can add more lemon juice and paprika on top for more of a zest. I’ve got a delicious Lemon Hummus recipe on the blog!
You can even add in your own favorite seasonings like ground cumin or sesame seeds to make ths hummus completely your own.
Red Pepper Hummus. Want to make roasted red pepper hummus? Check out my yummy recipe for that too!
Spinach Artichoke. Yep, you read that right. Similar to our popular spinach artichoke dip recipe, this spinach artichoke hummus is packed with flavor!
More Snack Recipes
Love dips and snacks that you can serve family and friends at a get-together? Here are some of my favorite recipes!
- Roasted Chickpeas Recipe – easy spicy snack!
- 7 Layer Dip Recipe
- BLT Dip
- Cream Cheese Fruit Dip
- Baked Potatoes
- Pineapple Ham Cheese Ball
- More Appetizer Recipes
Hummus Recipe
Ingredients
- 2 cans garbanzo beans, peeled 15 ounce each
- ½ cup tahini
- ⅓ cup lemon juice about 2 lemons, juiced
- 1 ½ teaspoon kosher salt
- 5 cloves garlic
- 3 Tablespoons olive oil divided
- ¼ cup cold water
- 1 pinch paprika
Instructions
- In food processor add drained (peeled) garbanzo beans, tahini, lemon juice, salt, garlic and 2 Tbsp olive oil. Blend for several minutes, adding water a tablespoon at a time (or using drained water from beans).
- Add more or less water to desired consistency. To get it creamy, I added about 3-4 Tbsp water.
- Spread on large plate (or pie plate). Sprinkle with paprika and drizzle with remaining olive oil. Serve with warm pita or pita chips. Enjoy!
Notes
- Should I use canned or fresh garbanzo beans for hummus? You can use either canned garbanzo beans or fresh beans for this recipe. I use the canned cooked chickpeas because it’s quicker and takes out a step. If you want to use dried beans, make sure to soak them in water first and then cook them.
- Do I need to peel garbanzo beans for hummus? I always recommend peeling the skins off the garbanzo beans, especially since this recipe is so easy with canned beans. If you really don’t want to peel your beans, make sure you puree everything a little longer in the blender or food processor.
- How do you make hummus smooth and creamy? Peeling the skins off will result in a creamier hummus. Don’t skip this step if you want your hummus smooth and creamy. If you use fresh beans, add a little bit of baking soda to your pot to help the beans break down. Also, be sure to blend them for several minutes in the food processor to get that creamy consistency.
Video
Nutrition
Classic Hummus Recipe with smooth, creamy consistency! Made with garbanzo beans (chick peas), tahini, garlic, and more! Won’t disappoint.
Are there any comments/reviews from anyone who has actually MADE this? Or just a bunch of comments saying “OMG I HAVE to make this”???
I just made this yesterday and it was awesome. I bought the canned chick peas and peeled all of them. UGH! That took way to much time!
Aladdin’s hummus is my favorite, so I can’t wait to try this recipe – I just pinned it! Now if I could just figure out the recipe for their hot sauce (I pour that on top of my hummus) – what a great share! Thank you!
Hummus is my favorite dish in your post i like your Hummus recipie.and i trying it.
I go through approximately 3 tubs of Trader Joe’s Mediterranean hummus per week, no joke. (If you’ve never tried it–you need to!) I’ve been recently endowed with a food processor that will hopefully save my wallet, and this will be the next thing that goes in it. Thanks so much for sharing!
I love hummus (and it is currently my snack of choice) but have never made it myself. Anxious to give your recipe a try – thanks!
This hummus recipe sounds wonderful! I am always snacking on hummus!
Your hummus recipe sounds amazing!!! Yummy!
White cannelloni beans make an awesome hoummos as well. VERY smooth because the bean is so much softer. Tastes the same as Chick Pea hoummos.
I will have to remember that and give it a try!!! Thank you!
I will have to try b/c I cannot deal with peeling all of those chick peas again! too much work!
I love when hummus is creamy. Definitely trying this recipe!
I have a whole bowl in the fridge if you want to stop on over 🙂
I too have seen several hummus recipes float by this week. I need to make this. We love hummus. Can’t to the one with red peppers, hubby allergic to peppers. I will let you know when I make it and how long it lasted. lol
I LOVE hummus. It’s so good. I saw the title of your post this morning and immediately I knew that was what was going to be my lunch and it was! 🙂
haha, too funny!
Can you believe that we just started eating hummus just this year? I love love LOVE the stuff! One of these days I will have to break down and buy the tahini…I just use olive oil, garlic, and jalapenos for the liquid. I’ll have to try the water trick next time. That will definitely save on calories from the oil:-)
I usually make with chickpeas that I cook, I’m just wandering does it taste different with the canned chickpeas? 🙂
I bet it tastes better with homemade beans vs. canned. Call me lazy 🙂 I’d rather make from scratch cakes!
OMG. Hummus is at the bottom of my food pyramid. NO lie, I sometimes eat it by the spoonful!! I’m so weird! I can never get it enough. The carrots, pita, and cucumbers are just my little accessories… I’m really after all the hummus! This looks impeccable Aimee! You can’t make a good hummus without Tahini, I swear by it!
OMG I’m drooling.
That is too funny!! I use the chips as a spoon 🙂
I just stumbled upon your blog on Pinterest and wondered if it was the same Aladdins that I know and love (I live in the Akron area so two locations within 15 min). I plan on trying the recipe but what really makes the hummus is the hot sauce you order on the side. If you go again you must try it. Also the lentil soup is to die for (but order feta cheese for in it!)
Ooooh, I didn’t know you can get hot sauce on the side! I haven’t tried the lentil soup yet either. I had some type of lamb pita…and today (yep, today) I had a salad with marinated chicken and cilantro dressing…ate every single bite. Plus hummus. Plus dessert.
Ok this is the 4th time this week that I have seen recipes for HUMMUS I guess that means that I need to make it! Pinning so I can make this next week! Looks delicious!
4 times? yeah, you need this!!!
I eat hummus on most days…and your recipe is quite similar to mine. I’m going to start drizzling with some olive oil and add more garlic, like yours 🙂
I MUST try this! Haven’t had good hummus in years!
I love eating and making hummus, too! Yours looks AWESOME- I love that you added 5 garlic cloves 🙂 The more garlic-y, the better!
Sues
Love love your blog.
A little tip if you have more time, use dried beans. You have to cook them but it makes the smoothest creamiest hummus. We cheat more often and use the cans but you can definitely tell the difference.
I can only imagine how much better it is with non-canned beans. I’m just lazy 🙂