Classic Hummus

Learn how to make classic hummus with this delicious and super-easy recipe! |

Last week, my friends and I took a little weekday road trip out into the Kansas countryside to bid good-bye to a place that has served us well — my friend, Amanda’s, farmhouse.

About five years ago, Amanda made the brave move away from the city and out to this adorable little bungalow out in the middle of the Kansas plains outside of Lawrence.  And there, she created the loveliest little home where she could leave behind the hustle and bustle of her job, soak up the quiet, and enjoy the most magnificent sunrises and views a girl could hope for.  And there, she also regularly welcomed all of us “city girls” out to pitch tents in her backyard for our annual book club campouts, and to grill pizzas or eat brunch out on her spacious back patio, or — as I loved to do — to take a moment to just take a deep breath and look up at the bright stars.

This house was a special one, and will always be home to some very special memories.

But as seasons in life change, so sometimes do homes.  And all of our friends were happy to hear the bittersweet news that Amanda recently decided to leave behind this home and come back to join us in Kansas City.  We’re all beyond excited to have her back near us, where we can all easily stop by to say hi or impulsively plan a happy hour together within the hour.  But we also know that she will miss this sweet house, just as we will.

So before we got too busy planning a we’re-so-excited-to-have-you-back-in-KC celebration, we all decided that a little farewell-to-the-farmous party was a must.  :)  So last Wednesday night, we all piled in our cars and roadtripped it to the countryside after work, and cozied in amongst the moving boxes with some popcorn, wine and beer to give a last toast to this sweet space.  And, you know, to add at least a wee bit of protein to our evening together, I brought along my favorite homemade hummus to share.

It’s always a winner.

Learn how to make classic hummus with this delicious and super-easy recipe! |

Believe it or not, I actually first shared this recipe on the blog way back in 2010, back when this blog was a very young pup.  The pictures I took back then were not especially appetizing, so I decided to re-shoot this puppy before packing it in my car to go to Lawrence.   The recipe is still the same one I’ve used for years — classic ingredients, super quick and easy to make, and always (always!) ridiculously delicious.

And if you ask me, it always tastes noticeably fresher than anything you can buy at the store.

And did I mention it’s super quick and easy to make?!  I’m not kidding.  Simply throw everything in a food processor or blender and pulse until smooth…
Learn how to make classic hummus with this delicious and super-easy recipe! |

…and voila, hummus is served!

Well, with one tiny caveat.  If you want a thinner/smoother hummus, you can add a little extra water until it reaches your desired consistency.  But other than that, just puree and serve, and a delicious bowl of hummus will be yours to enjoy.

Learn how to make classic hummus with this delicious and super-easy recipe! |

I made a double batch here, as I pretty much always do while I’m at it, and then used the leftovers to make some of my favorite Hummus Crusted Chicken later.  But if you’re making this for a party, I’m gonna just go ahead and recommend that you make a double batch, because I’m pretty positive the whole thing will disappear.  ;)

Bottom line — I’ve tried tons of hummus recipes in my day, and this one is (and will forever be) my all-time favorite.  So bookmark it, make it, and share it with those you love.  And hopefully you’ll all make even more good memories together as you enjoy it.  :)

Classic Hummus

This classic hummus recipe is quick and easy to make, it's naturally gluten-free and vegan, and it tastes SO fresh and delicious!


  • 1 (15 oz.) can chickpeas (garbanzo beans), rinsed and drained
  • 2 cloves garlic, peeled and smashed
  • 3 tablespoons tahini
  • 1-2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon ground cumin
  • pinch of salt and freshly-cracked black pepper (to taste)
  • 1/4 cup water, or more if needed
  • optional topping ideas: extra drizzle of olive oil, chopped fresh parsley, crushed red pepper flakes, smoked paprika, toasted pine nuts, chopped roasted red peppers, basil pesto


Add first seven ingredients (chickpeas thru salt/pepper) to a food processor, and blend until smooth. Add in the water and continue blending until the hummus reaches your desired consistency, adding additional water if needed.

Garnish with optional toppings and serve immediately, or refrigerate in a sealed container for up to 3 days.

*Note that I made a double batch of this recipe for the photos, updated in February 2016.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Learn how to make classic hummus with this delicious and super-easy recipe! |

Leave a Comment:


  1. Lisa — April 12, 2010 @ 10:07 am (#)

    OOOOOOOOH. Post a recipe for a sweet pepper/chili paste like that one from Lenny’s! I wanna add it to your hummus. But you figure out how to do it first!

  2. Johnie Gowey — May 9, 2010 @ 8:08 am (#)

    I love the post. It looks good. Kudos!

  3. Meg — April 3, 2012 @ 8:28 am (#)

    Puree the chickpeas, garlic and spices first until a rough paste forms, then add in the tahini, then pour in the liquids. This will make it creamy and smooth out any grit from the chickpea skins.

  4. Bridget — June 17, 2012 @ 7:01 pm (#)

    Thanks for posting this! I just made it and blogged about it, delicious.

  5. GS test demo — April 1, 2013 @ 1:40 am (#)

    Classic Hummus Recipe | gimme some oven

  6. Marcia — April 16, 2015 @ 11:52 am (#)

    Good morning Ali!  I am new to your website and appreciate all the luscious looking & sounding vegan/plant-based recipes you offer, thank you!  May I suggest you add your name under the recipe name?  When I copy a recipe to put it into my file, I always add “Courtesy of Gimmesomeoven” so I remember where it came from.  Just a suggestion.

    My other reason for writing is using the “juice” inside the can of beans instead of rinsing and draining them.  All the salt used is in the liquid.  If you rinse them and drain them, they are much healthier.  This goes for all canned beans unless you are using some that say salt-free on the label.  If you prefer not rinsing and just using them as they are, that is, of course, your/everyone’s choice.  Mine is just a suggestion.

    Thanks again for the yummy recipes!
    PS  I can hardly wait to try The Best Sangria – mmmmm!

    • Ali — April 16th, 2015 @ 12:20 pm

      Hey Marcia, thanks for the kind words and the suggestions! Glad you’re enjoying my blog, and I hope you enjoy the sangria! : )

  7. Alex — April 19, 2015 @ 7:49 pm (#)

    How long will this stay fresh for in the fridge? 

    • Ali — April 20th, 2015 @ 2:34 pm

      I would say up to about a week or so, but maybe even up to two weeks. Add a little layer of olive oil on top, to help keep it fresher longer, and just go by smell and taste after a week. Hope that helps!

  8. Tori — March 11, 2016 @ 6:03 am (#)

    Classics are usually the best and I say why fix what’s not broken, especially when hummus is involved!!!

    • Hayley @ Gimme Some Oven — March 11th, 2016 @ 8:24 pm

      We totally agree Tori! We hope you enjoy this! :)

  9. Kavita Goyal — March 11, 2016 @ 9:14 am (#)

    I was always opting for readymade hummus to save time. After reading the post it seems it is quicker to make than to buy.
    I am a big fan of hummus and gonna try this recipe this weekend.

    • Hayley @ Gimme Some Oven — March 11th, 2016 @ 8:21 pm

      Awesome Kavita—we hope you love it! :)

  10. Marina @ A Dancer's Live-It — March 11, 2016 @ 10:17 am (#)

    Such a classic! I love the addition of cumin in this, I can’t wait to make some for the weekend. Thanks for sharing Ali <3

    • Hayley @ Gimme Some Oven — March 11th, 2016 @ 8:21 pm

      Thanks Marina! We hope you enjoy it! :)

  11. Josh | The Kentucky Gent — March 11, 2016 @ 11:28 am (#)

    Haha there are so many posts that I look back and realize that I should really reshoot them because my photography skills were not so on point back in the day. Definitely a learning curve in this industry!

  12. Kari — March 11, 2016 @ 3:23 pm (#)

    I eat hummus pretty much everyday. It’s so good!

  13. Maria — March 13, 2016 @ 8:52 pm (#)

    Thanks for sharing with us this great Hummus recipe, love it, pinned

    • Hayley @ Gimme Some Oven — March 14th, 2016 @ 10:33 am

      You’re welcome Maria — we hope you enjoy! :)

  14. Aja — March 14, 2016 @ 3:25 pm (#)

    what dressing have you put on top of your finished hummus? :) thanks for re-sharing!!!

    • Hayley @ Gimme Some Oven — March 15th, 2016 @ 2:29 pm

      Hi Aja! We just drizzled a little olive oil on top. :)

  15. Bita — March 14, 2016 @ 4:30 pm (#)

    Hi Ali, hummus is a class and always a hit!  Wow, first posted 6 years ago?  I bet your blog has come a long way – that’s a very long time!  I’m  not even a year in :)  Your photos look fantastic.  It’s encouraging to hear that you still go back to your favorite recipes and that it’s never too late to spruce things up on the blog.  Keep up the awesome job!  ✨

    • Hayley @ Gimme Some Oven — March 15th, 2016 @ 2:48 pm

      Thanks for your kind words Bita! :)

  16. Rob K — March 16, 2016 @ 8:33 pm (#)

    Hi Ali,
    I love your site.  I noticed this recipe and it reminded me of my Mom’s cooking growing up and later of her teaching me to cook, especially Mediterranean dishes.  Being of Mediterranean descent, I also remember, as a little boy my grandmother taking the uncooked garbanzo beans and drying them out on a rack in the summer sun before cooking them to make various dishes including hommous.  My job was to keep the birds and critters away from stealing them.  Hommous is very popular these days and I kind of chuckle at all the different varieties, some of which seem a bit odd to me, but am glad to see that you are a fan and are sharing a traditional hommous recipe.    My grandmother used to reserve some of the water from cooking the beans to adjust the consistency (and in her day they didn’t have blenders or food processors but had to rely on muscle power).  My Mom taught me to use a bit more tahini, and reserve some of the juice from the canned beans or use a bit more lemon juice (depending on your taste) to adjust the consistency.  She also said you have the right consistency if, when you pour into a bowl and drizzle olive oil on top if the oil creates a little trough in the hommous as you are drizzling it on top.  Its also important to note that putting it in the fridge for a few hours allows the hommous to thicken even more and the garlic and other flavours to really become infused in the dip.   

    Keep posting these great recipes.   Thanks for these reminders of the best cooks in the world – Moms  (at least mine was :-) )
    Your follower,

    • Hayley @ Gimme Some Oven — March 16th, 2016 @ 10:30 pm

      We loved reading this Rob, thanks for sharing with us! We love your grandmother’s tip on reserving some of the water from cooking the beans — smart woman! :) Also, you are totally right, moms are the best cooks in the world. :)

  17. Carolyn — March 17, 2016 @ 9:38 am (#)

    What is Tahini and were do you get it? Can the hummus be made without it? Is there a substitute?

    • Hayley @ Gimme Some Oven — March 17th, 2016 @ 2:46 pm

      Hi Carolyn! Tahini is a paste made from ground sesame seeds. Hummus can definitely be made without it, but most types of hummus have it, and we think it’s an awesome ingredient. You can usually find it in your regular grocery’s International aisle. We hope this helps! :)

  18. Sam @ Barrister's Beet — March 19, 2016 @ 11:30 am (#)

    This looks so fresh and delish! I love that there are so many variations you can do, too.  My husband likes it really spicy, and I like mine with mediterranean spices, roasted chickpeas (as a topping) and really good EVOO.  thanks for sharing! 

    • Hayley @ Gimme Some Oven — March 19th, 2016 @ 10:54 pm

      Thanks Sam — we hope you and your husband enjoy this version! :)

  19. Kylie — March 22, 2016 @ 11:25 am (#)

    That hummus looks so good! I would love to try this recipe out. 

    • Hayley @ Gimme Some Oven — March 22nd, 2016 @ 12:35 pm

      Thanks Kylie – we hope you love it! :)

  20. Jess — March 27, 2016 @ 6:07 pm (#)

    Just made this for an Easter treat and it is fantastic!  Thank you for the recipe!

    • Hayley @ Gimme Some Oven — March 29th, 2016 @ 9:15 am

      We’re so glad you enjoyed it Jess! :D

  21. Sharon — June 13, 2016 @ 8:01 am (#)

    Have you made this with dried chick peas?  I soaked mine overnight. Do I now need to cook them before tossing them in he food processor?  I tried to make it without cooking and they were so hard and the texture was just no good:)

    • Hayley @ Gimme Some Oven — June 14th, 2016 @ 7:50 pm

      Hi Sharon! We haven’t, but if you soak them overnight, saute them in a medium saucepan for a few minutes. Then boil them in some water and skim any foam that floats to the surface. Cook them until they’re tender, for around 20-40 minutes, (though it might sometimes take longer). We hope this helps and that you enjoy!

  22. Wanda — July 6, 2016 @ 1:07 pm (#)

    Instead of tahini, I substitute an equal amount of toasted sesame oil. Same great flavor and ultra-smooth!!!

  23. Amanda — July 17, 2016 @ 6:40 pm (#)

    Do you leave the shells on the beans? I’ve made homemade hummus a couple of times now, and the recipe I used said to take off all the skin/shells which is really time consuming! I am curious if you do this or leave them on and if it’s still smooth with the shells. Thanks! 

    • Hayley @ Gimme Some Oven — July 17th, 2016 @ 9:32 pm

      Hi Amanda! It definitely makes for a creamier hummus if you de-shell the beans, but we don’t always have the patience. :) It’s totally up to you — either way it will be yummy and creamy! :)

  24. Anne — July 24, 2016 @ 5:14 pm (#)

    Just made this….perfect and so easy. Definitely so much better than store bought! Thank you for sharing this recipe.

    • Hayley @ Gimme Some Oven — July 25th, 2016 @ 11:55 am

      Thanks Anne — we’re happy you enjoyed it!

  25. Debbie — August 17, 2016 @ 7:35 am (#)

    I made this hummus using the drained liquid from the can of chickpeas instead of water. Much more tasty.

    • Hayley @ Gimme Some Oven — August 17th, 2016 @ 5:01 pm

      That’s a great idea, Debbie — we love it!

  26. SUZAN — August 26, 2016 @ 1:37 pm (#)

    Hi Ali😊
    I never used to eat Hummis but everything in it is SO healthy for you. 
    Thought I’d give it a go and I LUV, LUV, LUV it‼️  No preservatives 
    just real food. I eat it by the spoonfuls. I put it in a Mason jar and I could 
    eat the whole jar at once😊. Thank you for sharing your AWESOME 
                                                 Blessings from Canada🍁

    • Hayley @ Gimme Some Oven — August 28th, 2016 @ 4:51 pm

      You’re welcome, Suzan — we hope you enjoy this one! :)

  27. Ydelle1 — November 18, 2016 @ 5:23 pm (#)

    This fantastic and it last longer then three days.

    • Hayley @ Gimme Some Oven — November 21st, 2016 @ 7:25 pm

      We’re happy you enjoyed it!

  28. Rob — November 30, 2016 @ 8:08 pm (#)

    HI Ali and crew,
    I keep visiting your site to see what’s new and to try and expand my cooking repertoire and I saw my comment below and it just put me in this mood that I felt the need to comment again.  When I see these recipes, particularly the middle eastern/Lebanese ones it really brings me back to when I was a kid.  My mom (and my grandmother) used to make their own bread, kibbee, spinach and meat pies (fatayer), cheese topped buns (talamee) and so many other dishes.  My aunts as well, used to be fantastic cooks.  One in particular, lived in Toronto Ontario (I grew up in Northern Ontario) and when she’d hear we were coming to visit, would cook traditional Lebanese dishes for days.  It was a feast, and when I was older I nicknamed them “gut busters” because she wouldn’t be happy unless you ate yourself into a comma.  Those days are unfortunately gone as my grandmother, aunts and mom have since passed away, but the memories and the recipes that I was able to document are one of my most cherished possessions from her.  They were wonderful ladies, and incredibly talented cooks. (I can say that from experience).  When I see your recipes (particularly the ones similar to those that I grew up loving (just read your fattoush salad recipe)), it really brings back great memories.  So to you and your crew, I would like to say, keep doing an incredible job, keep triggering those good memories and keep sharing these great recipes.  I humbly salute you. 
    Your follower

    • Hayley @ Gimme Some Oven — December 8th, 2016 @ 9:36 pm

      Wow, thank you for your sweet words, Rob, and for sharing this with us. It means a lot! We’re so happy to know that you enjoy the blog and that it conjures up good memories for you. :) And now we’re super hungry for kibble and fatayer — yum!! :D

  29. Kim — February 13, 2017 @ 12:51 am (#)

    I amped up the garlic a bit (I usually do in most recipes)…and added onion powder, smoked paprika, cayenne, and Kalamata olives…yummy!

    • Hayley @ Gimme Some Oven — February 13th, 2017 @ 1:14 pm

      We think those changes sound awesome — we’re so glad you enjoyed it! :)


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