There’s something so satisfying about a creamy, garlicky hummus that’s made from scratch. This classic hummus recipe is one of my “go-tos” for an easy afternoon snack or a spread. It has a rich, savory, garlicky flavor, and is quick and easy it is to make. The secret? Good quality olive oil, plenty of garlic and a sharp food processor blade.
With just a handful of ingredients—chickpeas, tahini, olive oil, lemon juice, and garlic—you can whip up this smooth, creamy snack in about 10 minutes. It’s the perfect partner for crisp veggies, whole-grain crackers, warm pita bread, or even spread on a sandwich for a flavorful upgrade.
What makes this recipe even more appealing is that it is also packed with nutrients that support your brain, heart, and gut. Chickpeas provide plant-based protein and fiber, tahini and olive oil offer healthy fats, and garlic and lemon juice bring antioxidants and bright flavor.
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What You Will Need to Make Classic Hummus
Chickpeas
Also known as garbanzo beans, these legumes are the base for hummus recipes. These beans are common in dishes throughout the Mediterranean. Chickpeas are rich in carbohydrates, fiber, and protein. They also contain iron, calcium, magnesium and a variety of B vitamins including folate.
Chickpeas have a number of potential health benefits. They help keep your GI tract healthy, support brain health, stablize your blood sugar and lower blood pressure and may reduce the risk of certain types of cancer.
Canned chickpeas work best in this recipe. I prefer a reduced sodium option when I can find them and then drain and rinse them well. This lets me control how much salt I add.
Tahini
This sesame seed paste is a common ingredient in Middle Eastern and Mediterranean recipes. It is made from pureeing sesame seeds, sometimes with a little oil added for a smoother texture. You can buy it premade (which is what I prefer) or make it at home using a high powered food processor.
Sesame seeds contain healthy unsaturated fats and have antioxidants both of which may helps support our brain and heart health.
Extra Virgin Olive Oil
The better the olive oil, the better your hummus will be. I prefer to use either Cobram Estates Olive Oil from California or California Ranch 100% California Olive Oil. Yes, both are a bit more expensive than a blend of olive oils (which I typically use for everyday use) but for hummus, you want that earthy flavor from a higher quality oil.
Lemon
Both lemon juice and lemon zest are needed for this recipe. The lemon zest really provides the lemony flavor needed and lemon juice adds a burst of freshness and some much needed liquid for a smooth texture.
Garlic
The amount of garlic you add is very much personal preference. I use one large clove or two smaller ones for a pretty garlicky flavor. If you prefer just a hint of garlic, one small clove should do it.
Salt
Kosher salt is what I use most often in my recipes. It has a larger crystal and is less dense than table salt and is pure salt so a little cleaner flavor.
How to Make Homemade Hummus
The secret to really good homemade hummus? It’s a combination of high quality ingredients and a good food processor. I mentioned using 100% California Olive Oil as I think it has the best flavor and a good quality tahini paste for the base. But the other secret is how you process it.
Chickpeas can be kind of mealy and if they aren’t thoroughly pulverized you can end up with a grainy hummus. Not a texture you want in hummus. Following these steps can help.
Step 1
Place the chickpeas, tahini, lemon zest, and garlic in a food processor. Add some of the lemon juice and olive oil and a sprinkle of salt to the bowl. Cover it and start blending until the chickpeas are completely broken down and the mix is thick.
Step 2
Open the processor and push the sides down. At this point, cover it again, but leave the feed tube off. Turn the processor back on and slowly drizzle in more oil and the remaining lemon juice. Let the processor run for at least a minute or more. You may need to stop it periodically and scrape the sides down.
Step 3
Taste it for flavor and smoothness. Finally, you can process it a little longer and add a little more oil if it is still too thick or grainy and add more salt if needed.
Variations
Use this classic recipe as a building block. You can experiment and come up with endless variations of hummus. Just add some of these ingredients to this classic hummus recipe. Here are a few to try
- Roasted Red Pepper
- Green Olive
- Spicy Pepper
- Pumpkin or winter squash
- Roasted Garlic
- Spinach and Artichoke (recipe here)
Storage Tips
Store your hummus in a sealed, airtight container. It will last in the fridge for 5 – 7 days.
Keep in mind the hummus mixture will thicken as it chills. Both the tahini paste and olive oil thicken when chilled. You may want to wait about 30 minutes before eating it and give it a good stir occasionally while you wait. This will help bring it to room temperature.
You can also enjoy a thicker version, keeping it chilled if you prefer!
Enjoy this recipe as a dip for veggies or a spread for crackers, on a sandwich, or a wrap.
You can use the hummus to make these fun veggie cups for your next party, too. Pin this for later!
Other Recipes You Will Love
Lemony Spinach and Artichoke Hummus
Classic Hummus
Equipment
Ingredients
- 1 16 oz. can Chickpeas drained and rinsed
- ½ cup tahini
- 1 lemon zested
- 3 tbsp freshly squeezed lemon juice
- 1 large garlic clove
- ½ tsp kosher salt
- ¼ cup Extra Virgin Olive Oil
Instructions
- Place chickpeas, tahini, garlic clove, and half the lemon juice and olive oil in the bowl of a food processor with the chopping blade.
- Cover the food processor and process until combined. The mixture will be "chunky" in appearance.
- Stir the mixture and sprinkle it with the salt. Place the cover back on, but leave the feed tube open. While the processor is running, drizzle the remaining lemon juice and then the olive oil and continue running until the mixture is smooth.
