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4 from 3 votes

Easy Hummus

This Easy Hummus is homemade and super quick to put together. It's creamy, rich, garlicky and super fresh, totally dip worthy!
Prep Time5 mins
Total Time5 mins
Course: Appetizer
Cuisine: Middle Eastern
Keyword: hummus
Servings: 6
Calories: 345kcal
Author: Joanna Cismaru



  • 15.5 oz chickpeas (garbanzo beans), 1 can, reserve liquid
  • 2 cloves garlic minced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1/2 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 1/2 cup tahini paste *



  • Reserve the liquid from the chickpeas as you will need to add some to the hummus to thin it out a bit as necessary. 
  • In a food processor add all the ingredients except the liquid from the chickpeas and pulse until smooth. Add a tbsp of the chickpea liquid at a time until you achieve the desired consistency. 
  • Transfer hummus to a dish and drizzle some olive oil over it, then sprinkle with paprika and parsley. 



This recipe is very easy to modify based on personal tastes. Other than the chickpeas and tahini, feel free to add or subtract amounts of the ingredients to suit what you like.
* Tahini paste is a condiment made from toasted sesame seeds and oil. It's a stable in Middle Eastern and Mediterranean cooking.
Store leftover hummus in an airtight container in the refrigerator for 4 to 7 days.
Freeze in covered airtight containers or heavy-duty bags for 3 to 4 months.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Did you make this recipe? Don't forget to give it a star rating below!


Serving: 114g | Calories: 345kcal | Carbohydrates: 25g | Protein: 10g | Fat: 23g | Saturated Fat: 3g | Sodium: 207mg | Potassium: 328mg | Fiber: 6g | Sugar: 3g | Vitamin A: 290IU | Vitamin C: 6.8mg | Calcium: 69mg | Iron: 3.4mg