Hummus Recipe

By Jessica Hylton - - Updated

This is the Best Homemade Hummus Recipe I’ve ever tried! It is rich and creamy and is the perfect dip, dressing or side to any meal!

A bowl of hummus, topped with chickpeas and surrounded by pita chips.

The other day it occurred to us – there are so many recipes that have not made it onto this blog. I’m talking about the things we eat ALL the time. Hummus, homemade popcorn, guacamole, avocado toast, homemade veggie burgers, salads. Why is that? Did I somehow convince myself that they were too “easy” for the blog? Since then I’ve remedied most of these, but yet still, I haven’t shared basic amazing vegan hummus recipe!

In 2018 as you may know, I took a life-changing trip to Israel. I’ve of course had homemade hummus prior, but never like this! It made many experiences before this seem like it was lacking. Not only had I fallen in love with hummus, but I also fell in love with tahini. Who knew that tahini was supposed to be creamy and delicious and nutty, not bitter?! Finally, I’m sharing this beauty with you along with my top hummus tips.

Whenever I make this recipe, one thing that hits you is how aromatic this dish is. This immediately brings me back to my time walking through the markets of Tel Aviv. Whether it’s smelling all the spices or sampling the fresh vegetables and fruit, it brings me a sense of culture. This hummus is creamy, light and fluffy, rich and buttery with slight hints of garlic. Long story short – it’s perfect.

Close up of chickpeas in a blender.

Ingredients for Vegan Hummus Recipe

Getting the best quality fresh ingredients always make such a difference for every single recipe you’ll make. These are the ingredients you’ll need for this hummus:

  • Chickpeas – the great debate between freshly cooked or canned chickpeas! Freshly cooked always tastes best, so ensure you’re getting great dried chickpeas to start with. If you want to use canned (p.s. I do this all the time), ensure you’re using a great reliable brand!
  • Ice Cold Water – ah yes, ice-cold water! I explain this more in the tips below, but it helps all the ingredients to blend and helps the tahini especially.
  • Olive Oil – always use the best quality olive oil you can afford! I don’t use a lot here, but what little I use makes a big difference.
  • Sea Salt – My favourite sea salt is Redmond Real Salt! Highly recommend it, it’ll change your salt game.
  • Ground Black Pepper – I love freshly ground black pepper! These are the grinders I use.
  • Limes – lime juice adds the perfect acidity to complement the other flavours of the hummus!
  • Roasted Garlic – Roast up some fantastic garlic and it’ll make a huge difference. Roasted garlic is buttery, smooth, and blends right into the hummus.
  • Tahini – oh friends! Bad tahini will ruin this entire dish, so dare I say, it’s one of the most important ingredients. Be sure that your tahini is nutty and smooth and palatable. It should never be bitter. I absolutely adore this one, it’s the closest one I’ve found since my jar from Israel finished. I seriously had a week where I ate everything with tahini and halved one of the bottles.
  • Za’atar – while za’atar isn’t a mandatory ingredient, it’s a highly recommended topping! I got a giant jar from some amazing friends in Israel that has still lasted me to this day. Everytime I dole out some hummus for a new meal, I drizzle some za’atar on top! You can make it, or you can buy it.

Close up of hummus in a blender.

Tips for Making the Best Hummus

I truly want you all to make the best homemade hummus so here are some tips:

  1. I found that the best hummus comes from freshly cooked chickpeas. There are times where you won’t be able to find that/have the time/don’t want to (which is fine, don’t let anyone tell you how to cook!) cause sometimes I don’t want to either. So use the best quality canned chickpeas you can find, and remove the skins from the chickpeas. All it takes is a little pinch/rub to remove the skins. I actually love this process and find it kind of therapeutic. To me, it makes all the difference in the smoothness of the end product.
  2. I include a step about using ice-cold water below – this is essential! It only takes a few minutes to get ice cold water so don’t skip it. Just stick a glass of water with ice into your freezer for 15 minutes, then pour off the ice and use that water. Ensure it’s ice-cold to touch. It helps the ingredients and the tahini to meld perfectly together and to give the hummus that incredibly fluffy and light texture.
  3. Always ensure to slowly stream ingredients into your food processor (all explained in the instructions). This allows the ingredients to properly incorporate into the overall hummus. It’s worth going a little slower to make the best hummus.
  4. One of the most important tips is to leave the food processor on for about 3 to 5 mins. Aka, I set a timer and let it run. It makes such a massive difference in the final hummus. Trust me, it will be worth it!
  5. Tahini is important! Friends not all tahinis are made equally. This is my favourite tahini.
  6. Hummus, like most dishes, thrives when the best ingredients are used. Fresh ingredients make great food!
  7. Always churn your tahini first or you’ll just be adding the oil that separates on top. 

Top down view of hummus in a bowl, surrounded by pita chips.

What to Use Hummus For (What to Put it On/Eat it With)

Hummus to me was a pivotal dish not only for my transition to vegetarianism but also veganism. It was so easy to make and its rich and creamy flavour kept me full. What’s so amazing about hummus is that it complements most foods perfectly! I love adding it to:

Want a low carb hummus?

Hummus is amazing and all (seriously) but maybe you want a low carb hummus. My Cauliflower Hummus tastes absolutely fantastic so you won’t miss out at all!

Close up of chickpeas on hummus.

Enjoy friends! If you make this vegan hummus recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love if you would leave a comment below, and give the recipe a rating! Thanks so much!

A bowl of hummus topped with chickpeas.

Hummus Recipe

This is The Best Homemade Hummus Recipe. It is rich and creamy and is the perfect dip, dressing or side to any meal!
by: Jessica in the Kitchen
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Course Dips, Jams, Sauces, Dips & Spreads, Snacks, spreads
Cuisine Middle Eastern

Vegan Hummus Recipe

  • 3 cups cooked chickpeas
  • 4-5 cloves roasted garlic
  • Juice of two limes
  • ¾ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 1/2 cup tahini
  • ½ cup to 3/4 cup ice cold water - it will incorporate with the tahini and make the hummus lighter and fluffier
  • 2 tablespoons olive oil


  • Additional chickpeas
  • Olive oil
  • Za’atar
  • smoked paprika


  • In your food processor, add the chickpeas, garlic and, lime juice, sea salt and ground black pepper. Pulse/blend on low for about 15 seconds until the chickpeas and other ingredients are chopped up together.
  • Turn your food processor on to low blend. Through the chute in the top of your food processor, slowly drizzle in the tahini bit by bit until it's all poured in. Next, slowly drizzle the olive oil in. Stop, scrape the sides, and turn back on.
  • Now, slowly drizzle in the ice-cold water. The texture should begin to change. Leave your food processor on for 3 to 5 minutes, stop twice in between to scrape down the sides. Allow the hummus to blend completely until the hummus begins light and fluffy and fully incorporated. Once blended, taste test and add more of any ingredient that you'd like (be that more salt or tahini or lime juice).
  • Scrape from food processor into a bowl if serving immediately and using the back of your spoon, swoop into swirl shapes. Drizzle more olive oil on top with your favourite toppings such as smoked paprika and za'atar. Enjoy with veggies and pita chips, or in sandwiches, wraps or on pasta!


Calories: 223kcal | Carbohydrates: 21g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Sodium: 228mg | Potassium: 254mg | Fiber: 5g | Sugar: 3g | Vitamin A: 27IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 2mg
by Jessica

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Recipe Rating


  1. 5 stars
    My daughter loves to take hummus to school with her veggies, so we made this when we ran out one week. It was delicious!! We enjoyed making it together too, such an easy recipe for kiddos to follow along! Thanks Jessica for this staple recipe, we will be using it for years to come! <3

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you and your daughter enjoyed this recipe, Kariann. Thank you so much for reading and leaving such a nice comment!

  2. Maira Ribeiro says:

    5 stars
    To be honest, I was never a big fan of hummus until I discovered this recipe! I loved it, it’s very tasty! For sure the baked garlic is a game changer!

    • Gavin | Jessica in the Kitchen says:

      Wow this really means a lot! Thank you for leaving such a nice comment!

  3. Clinton dos Santos says:

    Awesome recipe, how long will this keep in the fridge?

    • Gavin | Jessica in the Kitchen says:

      Thanks Clinton, roughly 5-7 days. I hope this helps.

  4. Caiti Rose says:

    5 stars
    My first time making hummus was with this recipe (seriously belated review)! I love how the consistency turned out (I pinched off the chickpea skins as suggested). The flavor and everything was spot-on. Absolutely delicious and great with fresh-baked pita chips and bread, etc. LOVED IT! 😀

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