A quick and creamy homemade hummus made with just a few ingredients. Perfect for dipping sourdough pita, crackers, or even spreading on sandwiches.
Homemade hummus is one of those simple recipes that’s always worth making from scratch.
This classic, creamy hummus comes together in just 10 minutes using a food processor or blender - no fancy techniques required! It’s perfect for dipping with sourdough crackers or pita bread, spreading on sandwiches, or serving alongside warm sourdough bread.
My favorite way to enjoy it? As a sandwich spread on my multigrain sourdough, layered with roasted chicken breast, fresh spinach, and red onion. It’s the perfect balance of creamy, tangy, and savory.
Plus, having a batch of hummus in the fridge makes for an easy, healthy snack anytime.
Once you try this homemade version, you’ll never go back to store-bought!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Chickpeas- I typically use canned chickpeas for convenience. But if you prefer, you can cook your own from dried chickpeas for a fresher flavor.
- Tahini- Adds a rich, nutty flavor and creamy texture. If you don't have tahini, try using sunflower seed butter or almond butter, or skip it altogether and add extra olive oil.
- Lemon Juice- Fresh lemon juice brightens the hummus and adds a bit of acidity. If you don't have fresh lemons, you can substitute with bottled lemon juice.
- Water- Helps to smooth out the hummus and adjust the consistency. You can also use some of the liquid from the canned chickpeas (aquafaba) for a bit more flavor.
- Olive Oil- Gives the hummus a smoother, more creamy consistency. You can substitute with another mild oil like avocado oil, or skip the oil for a lower-fat version - just add a little extra water to reach the desired consistency.
- Garlic- Adds a savory pop of flavor. If you’re not a fan of raw garlic, try roasted garlic for a milder taste, or use garlic powder for a subtler flavor.
- Kosher Salt- Enhances the flavors of the hummus. If you're using table salt, start with half the amount as it’s more concentrated.
Tips for Success
- Blend well. Let the food processor run for at least 2–3 minutes to get a super creamy texture.
- Chill before serving. Hummus tastes even better after a few hours in the fridge, allowing the flavors to meld.
- Adjust to taste. Start with the base recipe, then tweak it to your liking - add more lemon, garlic, or cumin for extra flavor.
How to Make Hummus
Here is how to make this easy homemade hummus recipe.
Step 1: Combine ingredients. Combine all ingredients in the bowl of a food processor or blender.
Step 2: Blend ingredients. Process on high for 2-3 minutes, scraping down the sides as needed, until the hummus is smooth and creamy.
Step 3: Store and serve. Transfer hummus to an airtight container and store in the fridge for up to 1 week. Enjoy with your favorite sourdough bread, pita, or crackers for an easy snack!
How to Store
Store hummus in an airtight container in the refrigerator for up to one week.
For longer storage, freeze hummus for up to 3 months. Note that freezing may change the consistency, so thawed hummus is best used as a sandwich spread or blended into a creamy pasta sauce.
Serving Suggestions
This creamy hummus is perfect for all things sourdough!
Serve it as a dip in a sourdough bread bowl and scoop it up with sourdough olive bread, pita, whole wheat pita, naan, wheat crackers, cheese crackers, or soft pretzels. Spread it on sandwiches, make a hummus pizza, or turn it into a creamy sauce for pasta.
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Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Homemade Hummus
Equipment
- Food processor or blender
Ingredients
- 1 (15.5 ounce) can low-sodium chickpeas drained and rinsed
- ¼ cup tahini
- ¼ cup fresh lemon juice (about 1 lemon)
- ¼ cup water
- 1 tablespoon extra virgin olive oil
- 1 clove garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon cumin
Instructions
- Combine all ingredients in the bowl of a food processor or blender.1 (15.5 ounce) can low-sodium chickpeas, ¼ cup tahini, ¼ cup fresh lemon juice, ¼ cup water, 1 tablespoon extra virgin olive oil, 1 clove garlic, ½ teaspoon kosher salt, ¼ teaspoon cumin
- Process on high for 2-3 minutes, scraping down the sides as needed, until the hummus is smooth and creamy.
- Transfer hummus to an airtight container and store in the fridge for up to 1 week. Enjoy with your favorite sourdough bread, pita, or crackers for an easy snack!
Notes
- Yield: Recipe makes approximately 1 ¾ cups or about 28 tablespoons of hummus.
- Storage: Store hummus in an airtight container in the refrigerator for up to one week. For longer storage, freeze hummus for up to 3 months. Note that freezing may change the consistency, so thawed hummus is best used as a sandwich spread or blended into a creamy pasta sauce.
Dawn says
This is one of the best hummus flavor. It has a nice smooth and creamy taste. Just the right amount of garlic and dill. I served it with some pita chips. My friends really enjoyed it. Thanks Everyday nutrition & wellness I will definitely will be making this again.
Ashley Petrie, RDN, LDN says
Thank you! Glad you enjoyed it.
Kait petrie says
Great recipe. 😍
Ashley Petrie, RDN, LDN says
Thanks!