Homemade Hummus

Homemade hummus always tastes better than store-bought, and it’s convenient to have a basic recipe handy. You can experiment with your own toppings or use one of the three options below.


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Homemade Hummus




  • 1 can (15oz) chickpeas, or 1.5 cups cooked
  • 3 tbsp lemon juice
  • 1 large garlic clove
  • ¾ tsp salt
  • ½ cup tahini
  • 2 tbsp ice water (more as needed)
  • ¼ tsp ground cumin
  • 2 tbsp extra-virgin olive oil
  • For the red pepper version: add ½ cup roasted red peppers


  1. za’atar, olives, chopped scallions, smoked paprika
  2. roasted red pepper, smoked paprika, fresh mint
  3. marinated mushrooms, cumin, chopped fresh parsley, sesame seeds


  1. if you have time, cook the canned chickpeas for 15-20 additional minutes to make them very soft (place in a pot, cover with water and bring to a boil and continue boiling). if you don’t have time, the chickpeas straight from the can will work as well but the hummus won’t be quite as smooth. 
  2. to make the hummus, process the lemon juice, garlic, salt, and tahini in the food processor, stopping to scrape the sides. 
  3. add in ice water and blend until pale and creamy. add drained chickpeas and cumin and continue to blend, drizzling in olive oil in the process, for about 2-3 minutes, until the texture becomes very smooth. 
  4. taste and add additional salt or lemon juice as needed. 
  5. serve immediately or refrigerate (for up to a week).


Find more of Hannah’s recipes on @hannah__chia.

If you loved this homemade hummus recipe…

Check out other flavoring options: lemon, edamame, pumpkin, smoked carrot, and many more! Alternatively, browse through our list of 25+ Vegan Chickpea Recipes That Aren’t Hummus for more inspiration!



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