The Secret to the Best Homemade Hummus: Way Better than Store Bought

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Homemade Hummus is a comfort food. No debate. 

Sure, store-bought hummus is a quick option, but I’m here to change your mind: homemade hummus is EASY, QUICK, CHEAP and miiiiiiiiiles above any store-bought brand. 

I’ve adapted this recipe from one of my favorite cookbooks lately, The Gaza Kitchen. I love a cookbook that goes beyond recipes and gets into history, cooking methods, and lifestyle of the area it highlights. THIS is that book. 

Hummus is most simply a blend of chickpeas and tahini (sesame seed butter). However, adding acid from citrus and spices elevate this into the creamy, comforting spread we can’t get enough of. I like mixing things up with different add-ins to get variety from batch to batch. 

Related: Gluten-Free Dairy-Free Perfect Bars

Simple Homemade Hummus with real ingredients

One of my favorite aspects of hummus is that it is so versatile. It’s divine as a dip with raw veggies, naan bread, and chips; but it can also be used as a spread, a dressing, and as a sauce for pasta and stir-fry. 

Dogs Like it too!

My foundation for good homemade hummus starts with these ingredients:


-Tahini (also called Tahina)

-Lemon Juice

-Olive Oil

-Greek Yogurt 

-Garlic, Salt 

I will then ‘dress it up’ with various add-ins:



-Sundried Tomatoes

-Cilantro, Basil, or Parsley

The quality of ingredients you choose will make or break your homemade hummus. I like checking local Mediterranean markets for red tahina paste. If that isn’t an option check World Market for high-quality Tahini. 

I buy organic chickpeas from Thrive Market. You can use cooked, canned chickpeas or take an extra step to soak and pressure cook dried chickpeas. 

For a dairy-free option, you can leave out the Greek Yogurt. The texture will be a bit less creamy, but still a step above store bought blends. Replace the yogurt with aquafaba to get your desired consistency.

Detail view of easy homemade hummus
Closeup view of better-than-storebought hummus

Simple Homemade Hummus

Homemade hummus is miles above store-bought and its super easy! I start with high-quallity ingredients and they blend together in the perfect consistency for dipping, spreading, smoothering, and devouring.
Course Snack
Cuisine Mediterranean
Keyword allergen-friendly, gluten-free
Total Time 20 minutes
Servings 6
Calories 60kcal


  • Blender or Food Processor


  • 1.5 cups Cooked Chickpeas or 1 (15 oz) can Chickpeas
  • ¼ cup Red Tahina or Tahini
  • 2 tbsp Lemon Juice (Juice from 1 lemon)
  • 2 cloves Garlic Freshly ground or minced
  • 2 tbsp Olive Oil plus more for topping
  • 1 tbsp Greek Yogurt or 1 tbsp aquafaba
  • 2 tsp Salt or to taste
  • Paprika, Sundried Tomatoes, Za'atar, or Red Chili to taste
  • Parsley, Basil, Cilantro to taste, or as topping


  • If you're using dried chickpeas, start by soaking them overnight and then pressure cook or boil, reserving some cooking liquid (aquafaba).
  • Add chickpeas and tahini to a high-powered blender or food processor
  • Grind garlic in a mortar and pestle, or finely mince. Add to blender.
  • Add olive oil, lemon juice, salt, and desired spices.
  • Blend on high for 30-60 seconds, or until a thick paste is formed.
  • Add Greek Yogurt, and pulse. If you're not using yogurt, add a small amount of aquafaba (liquid from the can or cooking liquid) until desired consistency is reached.
  • Serve warm, drizzled with extra olive oil, salt, and spices. Or keep refrigerated for up to 5 days.


Aquafaba: the cooking liquid from chickpeas, or the liquid in a can of chickpeas. This is super useful for a variety of recipes! I always save the liquid for future use. 
Dairy-Free: Use aquafaba in place of greek yogurt
My favorite variations: Sundried Tomato + Basil / Jalepeno + Red Chile + Cilantro / Paprika + Za’atar / Flaky Sea salt + Cumin 

Sometimes I’ll leave a few whole chickpeas for topping (plus a decadent extra drizzle of olive oil) and sometimes I’ll blend them all in. This is more for presentation and aesthetics— always a concern in my cooking. 

Serve hummus warm or cold, it’ll keep in the refrigerator for several days. 

I order my ingredients from Thrive Market. I find shelf-stable products at cheaper than grocery stores. The AIP-filter is awesome for navigating a tricky diet!

Way better than storebought easy homemade hummus recipe

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