The BEST easy homemade hummus: simple, no peeling chickpeas required, and ready in under 10 minutes! Smooth and creamy, made with canned chickpeas, tahini, lemon juice, garlic and some spices…and SO much better than store-bought!
Are there a million hummus recipes out there? Yup.
But I’m sharing mine anyway! Because you guys know my recipes all have a sort of ‘lazy girl’ spin to them.
Cooking your own chickpeas? Not happening. Peeling them? ARE YOU CRAZY!? I really am serious, does anyone reading this peel their chickpeas? Props to you!!
I have tried a lot of homemade hummus recipes out there but today I’m taking a bold step and proclaiming this recipe to officially be the best easy homemade hummus recipe…at least according to my picky palate!
Psst! Don’t forget to check out these 7 Amazing Hummus Flavors!
What makes this the best homemade hummus recipe?
Well, apart from it having the ‘lazy’ factor?
- it’s incredibly simple: no crazy ingredients. No peeling chickpeas. No cooking chickpeas from scratch. Just pantry staples!
- it’s oh-so-smooth: my secret to silky smooth hummus is to whip up the tahini, lemon, olive oil and spices with some of the liquid from the can before adding in the chickpeas. This hummus ends up silky smooth and so incredibly creamy!
- it tastes amazing!! I have always loved adding in some ground cumin and coriander to my hummus. Maybe not the most traditional thing to do but you are going to LOVE the flavor it adds.
How can I mix up the flavors?
Can I please write a novel on this? Because I have a lot of ideas!!!
- you can swap the chickpeas for white beans for one thing. I love this swap as it makes the hummus even creamier! Check out this Roasted Garlic White Bean Hummus and this Red Pepper Harissa Dip for two delicious white bean versions.
- mix up the spices! I love adding 1/2 teaspoon of chipotle chili powder for some spicy smokiness (and swapping the lemon for lime juice). Other ideas? How about an Indian version? Try this Masala Spiced Lentil Hummus!
- add in some avocado! It makes it soooo creamy. I’d also swap the lemon for lime. Here’s a fun Avocado Wasabi Dip that is kind of similar to hummus.
- add in some veggies! I LOVE adding steamed or roasted sweet potatoes (like in this Smoky Sweet Potato Hummus recipe). I’ve also experimented with adding roasted butternut squash and roasted cauliflower (<–OMG. So good. Need to post this recipe, too!)
What to eat with hummus?
Since hummus is high in calories, I make sure to portion out 1/4 cup portions for my meal prep…otherwise I’m prone to eating a whole lot more!
For that reason, I like to enjoy my homemade hummus with veggies. Pita chips are also great to serve with hummus, but again you need to be careful with portion control.
Veggies I love with my hummus: carrot sticks, celery sticks, bell pepper slices, cucumber slices, cauliflower, broccoli, snap peas and so many more!
- We store our homemade hummus in the fridge for no longer than one week. After that, I tend to see it start to get moldy.
- You can also freeze your hummus for up to 3 months! Either freeze in an airtight container (good for shorter term storage), or flat in a freezer bag (great of longer term storage) You can also freeze in ice cube trays, then portion out into bags (this is great for portion control as you can thaw small portions at at time rather than the whole batch).
Tips and equipment
- This is my favorite food processor! I have not had success making hummus in a blender, sadly.
- I have tried this with multiple tahini brands including Nuts to You, Arz and Alkanater. I’ve also tried multiple brands of chickpeas including Unico and Suraj. I haven’t noticed a difference with any of these brands.
- Looking for more healthy meal prep snacks? Try these 3 Healthy Greek Yogurt Fruit Dips, these Cheesy Spinach Quinoa Cups or these Freezer Mini Pizzas 2 Ways, or this round up with 36+ Healthy Snack Recipes
The BEST Easy Homemade Hummus
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1/2 lemon juiced
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon ground coriander
- 15 oz can of chickpeas * no need to rinse
- liquid from can of chickpeas I used roughly 1/3 cup
- In the base of a 7 cup food processor fitted with a steel blade, combine the tahini, olive oil, lemon juice, garlic, salt, cumin, coriander and 1/4 cup of chickpea liquid. Process for one minute.
- Add the chickpeas, blend for 1 minute on low, gradually adding in 1-2 tablespoons extra liquid reserved from the can of chickpeas through the shoot in the food processor lid.
- Scrape down sides of processor, then blend for 1-2 minutes on high, adding in more liquid if you'd like it thinner. Blend until smooth and creamy.
- Serve with veggies or crackers. Store in a sealed container in the fridge for up to 1 week. Freeze for up to 1 month.