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The BEST Easy Homemade Hummus

The BEST easy homemade hummus: simple, no peeling chickpeas required, and ready in under 10 minutes! Smooth and creamy hummus made with canned chickpeas, tahini, lemon juice, garlic and some spices...and SO much better than store-bought!
Prep Time10 mins
Total Time10 mins
Course: Snack
Cuisine: Mediterranean
Keyword: gluten-free, hummus, vegan
Servings: 8
Calories: 167kcal


  • 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.



* 19 oz cans of chickpeas work as well with this recipe, you may need to add in a bit more liquid


Serving: 1/8 of batch | Calories: 167kcal | Carbohydrates: 20g | Protein: 6g | Fat: 7g | Sodium: 151mg | Potassium: 222mg | Fiber: 5g | Sugar: 3g | Vitamin A: 20IU | Vitamin C: 4.9mg | Calcium: 41mg | Iron: 2.2mg