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Easy Hummus Recipe For The Best Hummus Ever

Hummus is wonderful, right? But the store version is a little high in fat and salt, plus it’s a little pricey. Doesn’t have to be that way when you make it yourself. It’s not hard at all – this is a simple tasty base recipe that produces a perfect easy hummus for the best hummus ever! What you do next is up to you!

This is our version of an excellent recipe at Inspired Taste. Our easy hummus is doubled in quantity and we add a good bit more cumin, a little more lemon and garlic so it is a spicier batch. It has the bang of cumin and the tang of lemon juice. Adjust for your taste!

Easy Hummus Recipe on Our Youtube Channel

Watch Greg demonstrate the entire process of making this easy hummus on the video below from our YouTube channel (where you can find many more):

Hummus is Healthy, Too!

This base recipe can be easily adjusted for your taste: more or less oil, more or less salt, spicier, or other add-ins. So, its as fun and delicious as you make it, but its also really good for you! Chickpeas are filled with fiber, high quality protein, and lots of vitamins and minerals. You can read more about the health benefits of hummus at this wonderful blog post: 15 Health Benefits of Hummus.

dab of hummus on a celery stalk, food processor in the background

Best Hummus Ever

  • Author: Greg @


Smooth, creamy, tasty hummus. You will never buy store hummus again!


  • 2 15-ounce cans chickpeas, rinsed and drained (or 3 cups chickpeas prepared from dry)
  • 1/3 cup fresh lemon juice, about 1 large lemon
  • 1/2 cup tahini
  • 2 large garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt, depending on taste (you might need more if using chick peas from dry, rather than canned)
  • 2 teaspoons ground cumin
  • 2 to 3 tablespoons water


  1. Place the tahini and lemon juice in the food processor.
  2. Process for 1 minute.
  3. Scrape down the sides and bottom, then process for 30 seconds. This helps to whip the tahini and makes a difference in the texture.
  4. Add the olive oil, minced garlic, cumin and the salt.
  5. Process for 30 seconds, scrape sides and bottom and process another 30 seconds.
  6. Add half of the chickpeas to the food processor and process for 1 minute.
  7. Add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.


  • If the hummus is too thick, or not smooth enough, slowly add 2 to 3 tablespoons of water, while the food processor is running, until the consistency is perfect.
  • This amount of salt is on the low end, adjust it as you get to the end. Remember, you can’t take any out!
  • If you make the chickpeas from dry, you may need a little extra water to make it really smooth.
  • If you like the tang of lemon, try adding some more. Hummus is flexible 🙂
  • Replacing the raw garlic with an entire bulb of roasted garlic is a special treat
  • Try adding some avocado (you could use a little less oil to balance) for color and a slightly different texture


Greg is the other half of Full Of Beans. He loves to be active, particularly outdoors. If he had his way, he would be on a warm beach at least part of every day. He works as a Graphic Designer, Photographer, and Personal Trainer. In his opinion, Georgia is the best thing that ever happened to him.

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