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A bowl of hummus beside a linen and pita bread.
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Hummus Recipe

This better than store-bought Hummus is so easy to make and SO good. It's creamy, smooth, fresh, and so flavorful. Here's how you can make restaurant quality homemade hummus in minutes!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Side Dish
Cuisine: Mediterranean
Servings: 6 servings
Calories: 221kcal
Author: Justin Coit


  • 1 15-ounce can chickpeas/garbanzo beans drained and rinsed
  • ¼ cup fresh lemon juice
  • ¼ cup tahini
  • 1 garlic clove roughly chopped
  • 2 tbsp extra-virgin olive oil
  • ½ teaspoon ground cumin
  • ½ tsp salt
  • 2-3 tbsp water
  • Paprika and drizzle of olive oil for serving


  • In a food processor or blender, combine the tahini, lemon juice, cumin and salt and process/blend for 1 minute. Scrape down sides of food processor/blender and process/blend for 30 more seconds.
  • Next, add in the chickpeas and process/blend for 1 minute. Drizzle in olive oil while it is processing/blending.
  • Scrape down sides and necessary and continue processing/blending for another minute or so, slowly adding water as needed until mixture is smooth and creamy.
  • Add more salt to taste if needed and serve with a drizzle of olive oil and dash of paprika.



  • If you've made too much (is there such a thing?), you can use your hummus as a pasta dressing, in wraps, as a spread for sandwiches/burgers, on toast, with shawarma, and more! Put it on everything and anything.
  • Feel free to adjust the amount of garlic you use for this. As it's raw, it does have a bite to it.
  • I suggest using ice cold water if possible.


Serving: 0.5cup | Calories: 221kcal | Carbohydrates: 23g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Sodium: 203mg | Potassium: 272mg | Fiber: 6g | Sugar: 4g | Vitamin A: 32IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 3mg