Name: No Fuss Homemade Hummus
Prep time: 10 min
Total time: 10 min
Ingredients: ¼ cup freshly-squeezed lemon juice; ½ cup tahini (stir before measuring); 1 large garlic clove; 1 tablespoon ground cumin; ½ teaspoon Kosher salt; 15 ounces prepared, cooked chickpeas (garbanzo beans) (drained, but retain the liquid); ¼ cup olive oil; 2 pieces sundried tomatoes in oil; ⅛ teaspoon cayenne pepper; paprika (for garnish)

This popular homemade hummus recipe is super easy to make. There are some store brands that are tasty, but I love that I can whip up a batch homemade in 10 minutes or less and ditch the preservatives.

hummus topped with sundried tomatoes in a bowl

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This popular hummus recipe is super easy to make. There are some store brands that are tasty, but I love that I can whip up a batch homemade in 10 minutes or less and ditch the preservatives.

Blender or food processor? Personally, I prefer using a blender. Why? I find with a food processor the ingredients get flung to the outside of the bowl and I have to keep bringing them back into the center with a silicone spatula. But with a blender the mixture remains close to the blade. So to me, a blender does a much better job of making the hummus smooth with less effort.

Purists might insist on preparing their own garbanzo beans (chickpeas), but I don't want that fuss. This is a basic hummus recipe using canned garbanzos. From here it's easy to expand by adding new ingredients, such as avocado, jalapeno peppers, even beets. Get creative!

How to make this homemade hummus recipe

Gather Ingredients

Freshly-squeezed lemon juice
Tahini
Garlic clove
Ground cumin
Kosher salt
Chickpeas (aka garbanzo beans), canned
Olive oil

How to serve Hummus

Prepare and serve this recipe as a dip with flatbread crackers, fresh pita bread or pita chips, or a soft sliced french bread. It makes a great dip for fresh veggies, too.

Hummus makes a great spread for pita bread sandwiches, too.

Feel like something a little different for breakfast? Spread some hummus on toasted bread or English muffin, or sprinkle on some crumbled bacon, and top it with a poached egg - yum!

More easy appetizers

If you're looking for easy yet yummy appetizers, try this Best Guacamole Dip (I get nothing but rave review when I serve it).

📖 Recipe

hummus with sun dried tomatoes in a bowl

No Fuss Homemade Hummus

It's easy to make your own delicious homemade hummus dip and ditch the preservatives

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5 from 2 votes

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Course: Appetizer, Snack

Cuisine: Mediterranean, Middle Eastern

Prep Time: 10

Total Time: 10

Servings: servings

Calories: 268kcal

Ingredients

¼ cup freshly-squeezed lemon juice
½ cup tahini stir before measuring
1 large garlic clove
1 tablespoon ground cumin
½ teaspoon Kosher salt
15 ounces prepared, cooked chickpeas (garbanzo beans) drained, but retain the liquid
¼ cup olive oil
2 pieces sundried tomatoes in oil
⅛ teaspoon cayenne pepper
paprika for garnish

Instructions

Toss everything from the lemon juice through the olive oil into a blender or food processor. Add about ½ cup of the liquid from the chickpeas, too.
Blend or process on high. Keep blending/processing until the mixture is completely smooth. Add additional bean liquid to get the consistency you want (this will also help keep the blender contents moving).
Transfer the hummus to a serving bowl.
Remove the sundried tomatoes from the jar and let them drip excess oil back into the jar a bit. It's okay to have some residual oil.
Place the sundried tomatoes on a cutting board and sprinkle the cayenne over the top. Chop to a small dice. The chopping will mix the cayenne into the tomato by default.
Top the hummus with the chopped tomatoes, dust it with paprika and serve.

Notes

Blender or food processor? Personally, I prefer using a blender. Why? I find with the food processor the ingredients get flung to the outside of the bowl and I have to keep bringing them back into the center with a silicone spatula. With a blender the hummus remains close to the blade. That said, when you use a blender, in the beginning (until the olive oil is incorporated) you'll probably need to stop the blender a few times to break the air bubble that will form around the blade. To me, the blender does a much better job of making the hummus smooth with less effort.

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