Simply Delicious Homemade Hummus

Why buy hummus when you can make it at home in just minutes? This easy homemade hummus is creamy, smooth, and packed with fresh flavor from lemon, garlic, tahini, and a touch of spice. With just a handful of simple ingredients and either a food processor or blender, you'll have a delicious dip that's perfect for pita bread, fresh vegetables, sandwiches, or spreading on your favorite crackers.

I prefer using my Vitamix for an extra-smooth hummus, but a food processor works just as well. It's an easy recipe to make ahead, keeps well in the refrigerator, and can be customized with roasted peppers, jalapeños, or your favorite hot sauce.

Once you taste homemade hummus, you may never look at the store-bought version the same way!

Ingredients

• 1 (15.5 oz) can of chickpeas, drained and rinsed

• ⅓ cup smooth tahini

• 2–3 tbsp olive oil

• 2 tbsp fresh lemon juice (do not use bottled)

• 1 medium to large garlic clove, minced

• ½ tsp kosher or sea salt

• ½ tsp ground cumin

• 6 tbsp water

• ½ tsp paprika

• Pinch of red pepper flakes, or more to taste

Instructions

1. Prepare the Lemon and Garlic

Add the fresh lemon juice and minced garlic clove to a food processor or high-speed blender. Let them sit together for 10 minutes.

This allows the fresh garlic to mellow slightly and infuse the lemon juice with its flavor.

2. Blend the Hummus

Add the chickpeas, tahini, olive oil, salt, cumin, water, paprika, and red pepper flakes.

High-Speed Blender

Start blending on low speed, then gradually increase to high. Blend for 1–2 minutes, stopping once or twice to scrape down the sides if necessary.

If using a Vitamix, use the tamper as needed to keep the ingredients moving. Continue blending until the hummus is completely smooth, creamy, and silky. Don't be afraid to let the blender run for another 30–60 seconds—the longer blending time helps create that restaurant-style smooth texture.

If the hummus is too thick, add a little more water or olive oil, one tablespoon at a time, while blending. Give it a few seconds to incorporate before adding more.

The finished hummus should be thick, creamy, and easily spreadable, not runny.

Food Processor

Add all the ingredients to the bowl of your food processor fitted with the standard chopping blade.

Process on high for 2–3 minutes, stopping once or twice to scrape down the sides of the bowl. Continue processing until the hummus is smooth and creamy.

If the hummus is too thick, add water or olive oil one tablespoon at a time while the processor is running. Let it process for several seconds after each addition before deciding whether it needs more.

A food processor may take slightly longer than a high-speed blender to achieve the same silky texture, so give it enough time. The goal is a smooth, creamy hummus with no visible pieces of chickpea or garlic.

3. Chill

Transfer the hummus to a bowl, cover tightly, and refrigerate before serving.

If you aren't using it immediately, drizzle a thin layer of olive oil over the surface before covering. This helps prevent the top from drying out and forming a crust.

4. Garnish and Serve

For a little color and presentation, garnish with:

• Fresh parsley

• Fresh basil

• Sesame seeds

• A drizzle of olive oil

• A light sprinkle of paprika

Storage

Homemade hummus will keep in the refrigerator for approximately 3–5 days when stored in a tightly covered container.

You can also freeze hummus in freezer-safe containers for 3–4 months. After thawing, the texture may be slightly grainy or separated. Simply blend or stir in a small splash of fresh lemon juice or water to bring it back to a smoother consistency.

Make It Your Own

Don't be afraid to experiment with different flavors. For a sweet and smoky variation, swirl in some roasted or jarred red peppers. For a spicy hummus, add chopped jalapeños or your favorite hot sauce.

Start with a small amount, blend, taste, and adjust until you find your perfect combination.