Learn how to make homemade hummus with this super easy recipe that only takes minutes. A basic chickpea hummus recipe is handy to have on hand and is so healthy and versatile. All you need are a few basics and you’re ready to make the best hummus ever!
This creamy, flavorful, and versatile dip is not only packed with protein and fiber, but it’s also a heart-healthy option that you can feel good about enjoying with your favorite veggies, pita bread, or even as a spread on sandwiches.
Let us know if you liked this recipe. Try the other recipe categories as well!
1/3 cup good-quality tahini
2–4 tablespoons cold water, or more if needed
2 tablespoons extra virgin olive oil
1/2 teaspoon ground cumin
3/4 teaspoon fine sea salt
2 medium cloves garlic, peeled and smashed
juice of 1 lemon (2–3 tablespoons)
1 (15 ounce) can chickpeas*, rinsed and drained
optional toppings: extra drizzle of olive oil, chopped fresh parsley, sprinkle of ground sumac or paprika, toasted pine nuts
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Or, as mentioned above, feel free to instead use:
- Chickpeas that have been cooked from scratch: Either in the Instant Pot or on the stovetop. I recommend overcooking them a bit to slightly soften the chickpeas and loosen up the skins.
- Canned chickpeas that have been simmered for 20 minutes: If you have the extra time, just rinse and drain your chickpeas. Transfer them to a saucepan and cover with an extra inch or two of water. Then bring to a simmer, continue simmering for 20 minutes, and drain.
- These two methods may yield slightly smoother hummus. But in my experience, the difference was negligible and arguably not worth the extra time and effort.