Classic Hummus

Learn how to make classic hummus with this delicious and super-easy recipe! |

Last week, my friends and I took a little weekday road trip out into the Kansas countryside to bid good-bye to a place that has served us well — my friend, Amanda’s, farmhouse.

About five years ago, Amanda made the brave move away from the city and out to this adorable little bungalow out in the middle of the Kansas plains outside of Lawrence. And there, she created the loveliest little home where she could leave behind the hustle and bustle of her job, soak up the quiet, and enjoy the most magnificent sunrises and views a girl could hope for. And there, she also regularly welcomed all of us “city girls” out to pitch tents in her backyard for our annual book club campouts, and to grill pizzas or eat brunch out on her spacious back patio, or — as I loved to do — to take a moment to just take a deep breath and look up at the bright stars.

This house was a special one, and will always be home to some very special memories.

But as seasons in life change, so sometimes do homes. And all of our friends were happy to hear the bittersweet news that Amanda recently decided to leave behind this home and come back to join us in Kansas City. We’re all beyond excited to have her back near us, where we can all easily stop by to say hi or impulsively plan a happy hour together within the hour. But we also know that she will miss this sweet house, just as we will.

So before we got too busy planning a we’re-so-excited-to-have-you-back-in-KC celebration, we all decided that a little farewell-to-the-farmous party was a must. 🙂 So last Wednesday night, we all piled in our cars and roadtripped it to the countryside after work, and cozied in amongst the moving boxes with some popcorn, wine and beer to give a last toast to this sweet space. And, you know, to add at least a wee bit of protein to our evening together, I brought along my favorite homemade hummus to share.

It’s always a winner.

Learn how to make classic hummus with this delicious and super-easy recipe! |

Believe it or not, I actually first shared this recipe on the blog way back in 2010, back when this blog was a very young pup. The pictures I took back then were not especially appetizing, so I decided to re-shoot this puppy before packing it in my car to go to Lawrence. The recipe is still the same one I’ve used for years — classic ingredients, super quick and easy to make, and always (always!) ridiculously delicious.

And if you ask me, it always tastes noticeably fresher than anything you can buy at the store.

And did I mention it’s super quick and easy to make?! I’m not kidding. Simply throw everything in a food processor or blender and pulse until smooth…
Learn how to make classic hummus with this delicious and super-easy recipe! |

…and voila, hummus is served!

Well, with one tiny caveat. If you want a thinner/smoother hummus, you can add a little extra water until it reaches your desired consistency. But other than that, just puree and serve, and a delicious bowl of hummus will be yours to enjoy.

Learn how to make classic hummus with this delicious and super-easy recipe! |

I made a double batch here, as I pretty much always do while I’m at it, and then used the leftovers to make some of my favorite Hummus Crusted Chicken later. But if you’re making this for a party, I’m gonna just go ahead and recommend that you make a double batch, because I’m pretty positive the whole thing will disappear. 😉

Bottom line — I’ve tried tons of hummus recipes in my day, and this one is (and will forever be) my all-time favorite. So bookmark it, make it, and share it with those you love. And hopefully you’ll all make even more good memories together as you enjoy it. 🙂

Yield: 6-8 servings

Classic Hummus

This classic hummus recipe is quick and easy to make, it’s naturally gluten-free and vegan, and it tastes SO fresh and delicious!


  • 1 (15 oz.) can chickpeas (garbanzo beans), rinsed and drained
  • 2 cloves garlic, peeled and smashed
  • 3 tablespoons tahini
  • 1-2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon ground cumin
  • pinch of salt and freshly-cracked black pepper (to taste)
  • 1/4 cup water, or more if needed
  • optional topping ideas: extra drizzle of olive oil, chopped fresh parsley, crushed red pepper flakes, smoked paprika, toasted pine nuts, chopped roasted red peppers, basil pesto


Add first seven ingredients (chickpeas thru salt/pepper) to a food processor, and blend until smooth. Add in the water and continue blending until the hummus reaches your desired consistency, adding additional water if needed.

Garnish with optional toppings and serve immediately, or refrigerate in a sealed container for up to 3 days.

*Note that I made a double batch of this recipe for the photos, updated in February 2016.

Learn how to make classic hummus with this delicious and super-easy recipe! |

About the author


Hi There, I am Mr. Hungry Man , Love to Eat , Travel and Blog about Technology . Professional IM Strategist .


  • OOOOOOOOH. Post a recipe for a sweet pepper/chili paste like that one from Lenny’s! I wanna add it to your hummus. But you figure out how to do it first!

  • Puree the chickpeas, garlic and spices first until a rough paste forms, then add in the tahini, then pour in the liquids. This will make it creamy and smooth out any grit from the chickpea skins.

  • Good morning Ali!  I am new to your website and appreciate all the luscious looking & sounding vegan/plant-based recipes you offer, thank you!  May I suggest you add your name under the recipe name?  When I copy a recipe to put it into my file, I always add “Courtesy of Gimmesomeoven” so I remember where it came from.  Just a suggestion.
    My other reason for writing is using the “juice” inside the can of beans instead of rinsing and draining them.  All the salt used is in the liquid.  If you rinse them and drain them, they are much healthier.  This goes for all canned beans unless you are using some that say salt-free on the label.  If you prefer not rinsing and just using them as they are, that is, of course, your/everyone’s choice.  Mine is just a suggestion.
    Thanks again for the yummy recipes!
    PS  I can hardly wait to try The Best Sangria – mmmmm!

    Ali — April 16th, 2015 @ 12:20 pm
    Hey Marcia, thanks for the kind words and the suggestions! Glad you’re enjoying my blog, and I hope you enjoy the sangria! : )

  • How long will this stay fresh for in the fridge? 

    Ali — April 20th, 2015 @ 2:34 pm
    I would say up to about a week or so, but maybe even up to two weeks. Add a little layer of olive oil on top, to help keep it fresher longer, and just go by smell and taste after a week. Hope that helps!

  • Classics are usually the best and I say why fix what’s not broken, especially when hummus is involved!!!

    Hayley @ Gimme Some Oven — March 11th, 2016 @ 8:24 pm
    We totally agree Tori! We hope you enjoy this! 🙂

  • I was always opting for readymade hummus to save time. After reading the post it seems it is quicker to make than to buy.
    I am a big fan of hummus and gonna try this recipe this weekend.

    Hayley @ Gimme Some Oven — March 11th, 2016 @ 8:21 pm
    Awesome Kavita—we hope you love it! 🙂

  • Such a classic! I love the addition of cumin in this, I can’t wait to make some for the weekend. Thanks for sharing Ali <3

    Hayley @ Gimme Some Oven — March 11th, 2016 @ 8:21 pm
    Thanks Marina! We hope you enjoy it! 🙂

  • Haha there are so many posts that I look back and realize that I should really reshoot them because my photography skills were not so on point back in the day. Definitely a learning curve in this industry!

  • Thanks for sharing with us this great Hummus recipe, love it, pinned

    Hayley @ Gimme Some Oven — March 14th, 2016 @ 10:33 am
    You’re welcome Maria — we hope you enjoy! 🙂

  • what dressing have you put on top of your finished hummus? 🙂 thanks for re-sharing!!!

    Hayley @ Gimme Some Oven — March 15th, 2016 @ 2:29 pm
    Hi Aja! We just drizzled a little olive oil on top. 🙂

  • Hi Ali, hummus is a class and always a hit!  Wow, first posted 6 years ago?  I bet your blog has come a long way – that’s a very long time!  I’m  not even a year in 🙂  Your photos look fantastic.  It’s encouraging to hear that you still go back to your favorite recipes and that it’s never too late to spruce things up on the blog.  Keep up the awesome job!  ✨

    Hayley @ Gimme Some Oven — March 15th, 2016 @ 2:48 pm
    Thanks for your kind words Bita! 🙂

  • Hi Ali,
    I love your site.  I noticed this recipe and it reminded me of my Mom’s cooking growing up and later of her teaching me to cook, especially Mediterranean dishes.  Being of Mediterranean descent, I also remember, as a little boy my grandmother taking the uncooked garbanzo beans and drying them out on a rack in the summer sun before cooking them to make various dishes including hommous.  My job was to keep the birds and critters away from stealing them.  Hommous is very popular these days and I kind of chuckle at all the different varieties, some of which seem a bit odd to me, but am glad to see that you are a fan and are sharing a traditional hommous recipe.    My grandmother used to reserve some of the water from cooking the beans to adjust the consistency (and in her day they didn’t have blenders or food processors but had to rely on muscle power).  My Mom taught me to use a bit more tahini, and reserve some of the juice from the canned beans or use a bit more lemon juice (depending on your taste) to adjust the consistency.  She also said you have the right consistency if, when you pour into a bowl and drizzle olive oil on top if the oil creates a little trough in the hommous as you are drizzling it on top.  Its also important to note that putting it in the fridge for a few hours allows the hommous to thicken even more and the garlic and other flavours to really become infused in the dip.   
    Keep posting these great recipes.   Thanks for these reminders of the best cooks in the world – Moms  (at least mine was 🙂 )
    Your follower,

    Hayley @ Gimme Some Oven — March 16th, 2016 @ 10:30 pm
    We loved reading this Rob, thanks for sharing with us! We love your grandmother’s tip on reserving some of the water from cooking the beans — smart woman! 🙂 Also, you are totally right, moms are the best cooks in the world. 🙂

  • What is Tahini and were do you get it? Can the hummus be made without it? Is there a substitute?

    Hayley @ Gimme Some Oven — March 17th, 2016 @ 2:46 pm
    Hi Carolyn! Tahini is a paste made from ground sesame seeds. Hummus can definitely be made without it, but most types of hummus have it, and we think it’s an awesome ingredient. You can usually find it in your regular grocery’s International aisle. We hope this helps! 🙂

  • This looks so fresh and delish! I love that there are so many variations you can do, too.  My husband likes it really spicy, and I like mine with mediterranean spices, roasted chickpeas (as a topping) and really good EVOO.  thanks for sharing! 

    Hayley @ Gimme Some Oven — March 19th, 2016 @ 10:54 pm
    Thanks Sam — we hope you and your husband enjoy this version! 🙂

  • That hummus looks so good! I would love to try this recipe out. 

    Hayley @ Gimme Some Oven — March 22nd, 2016 @ 12:35 pm
    Thanks Kylie – we hope you love it! 🙂

  • Just made this for an Easter treat and it is fantastic!  Thank you for the recipe!

    Hayley @ Gimme Some Oven — March 29th, 2016 @ 9:15 am
    We’re so glad you enjoyed it Jess! 😀

  • Have you made this with dried chick peas?  I soaked mine overnight. Do I now need to cook them before tossing them in he food processor?  I tried to make it without cooking and they were so hard and the texture was just no good:)

    Hayley @ Gimme Some Oven — June 14th, 2016 @ 7:50 pm
    Hi Sharon! We haven’t, but if you soak them overnight, saute them in a medium saucepan for a few minutes. Then boil them in some water and skim any foam that floats to the surface. Cook them until they’re tender, for around 20-40 minutes, (though it might sometimes take longer). We hope this helps and that you enjoy!

  • Do you leave the shells on the beans? I’ve made homemade hummus a couple of times now, and the recipe I used said to take off all the skin/shells which is really time consuming! I am curious if you do this or leave them on and if it’s still smooth with the shells. Thanks! 

    Hayley @ Gimme Some Oven — July 17th, 2016 @ 9:32 pm
    Hi Amanda! It definitely makes for a creamier hummus if you de-shell the beans, but we don’t always have the patience. 🙂 It’s totally up to you — either way it will be yummy and creamy! 🙂

  • Just made this….perfect and so easy. Definitely so much better than store bought! Thank you for sharing this recipe.

    Hayley @ Gimme Some Oven — July 25th, 2016 @ 11:55 am
    Thanks Anne — we’re happy you enjoyed it!

  • I made this hummus using the drained liquid from the can of chickpeas instead of water. Much more tasty.

    Hayley @ Gimme Some Oven — August 17th, 2016 @ 5:01 pm
    That’s a great idea, Debbie — we love it!

  • Hi Ali????
    I never used to eat Hummis but everything in it is SO healthy for you. 
    Thought I’d give it a go and I LUV, LUV, LUV it‼️  No preservatives 
    just real food. I eat it by the spoonfuls. I put it in a Mason jar and I could 
    eat the whole jar at once????. Thank you for sharing your AWESOME 
                                                 Blessings from Canada????

    Hayley @ Gimme Some Oven — August 28th, 2016 @ 4:51 pm
    You’re welcome, Suzan — we hope you enjoy this one! 🙂

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