Best Homemade Hummus in a bowl with roasted chickpeas and parsley on a dark wooden background
Sides, Dips and Everything in Between

Best Homemade Hummus


Ahhhhhh – this hummus. I can truly and honestly say that this is the Best Homemade Hummus you will have ever experience!! When I did my Culinary Nutrition Expert program* we had to do a cooking class at which I served this recipe. And I cannot tell you what a hit it was. This Hummus is so creamy, delicious, whipped, and absolutely tastes like a dream (promise!!). Say good-bye to the store-bought version because there is simply no comparing to this homemade one.

Best Homemade Hummus with roasted chickpeas, tomatoes and parsley on a dark wooden board

The secret to the creaminess is in not adding all the ingredients straight away but basically blending as you go along making the recipe. I promise you – this will make all the difference to this dish. Case in point, it is so delicious and creamy that I have been asked whether I soaked and cooked the chickpeas for it myself. Eh… no. If you have been with me for a while you know Life & Lem🍋ns is all about delicious food, but I do not like to spend hours and hours in the kitchen (and likely neither do you?!). With this secret trick, you do not have to and no one will be any wiser 😉!

Crackers on a dark wooden background with roasted chickpeas and parsley

There is really little more to say about this Best Homemade Hummus recipe other than: Go into the kitchen and make it! You will not regret whipping up this delicious dip and serving it as a side with some veggies, crackers, as a spread on a sandwich, licking it straight from your fingers (🙋🏼‍♀️), really whatever your heart desires 😂. It is also so easy and only requires a minimal amount of pantry ingredients that you likely already have at hand.

Best Homemade Hummus up close in a bowl with roasted chickpeas and parsley on a dark wooden background

Why is this Best Homemade Hummus good for you?


Also called garbanzo beans, these little gems are a popular legume, especially in the Middle East. Chickpeas are high in Vitamins, Minerals, fiber, and protein. Both the protein and fiber help to keep you full longer, as well as potentially reduce your appetite, thereby reducing your overall intake of calories and not overeating. Further research needs to be conducted in this area, but several studies have shown some promising results in this field. Fiber and protein are also a power-fighting-house for controlling blood sugar levels. Chickpeas are fairly low on the Glycemic Index (an index that indicates how rapidly your blood sugar levels rise). The fiber slows down the digestion of carbs and releases them into the bloodstream slower. Protein-rich foods have also been shown to maintain healthy blood sugar levels in people with type 2 diabetes.

Olive Oil

Good old olive oil. I love a high, qualitative good olive oil. It can bring so much flavor to a dish – simply delicious 🥰. Derived from olives, olive oil consists predominantly of monounsaturated fat. This specific type of fat is called “oleic acid” and has been linked to a decreased risk in inflammation, as well as potentially protecting against certain cancers. Monounsaturated fats are quite resistant to heat so they lend themselves well to cooking. However, they cannot stand high frying temperatures. Additionally, olive oil also contains a large number of antioxidants. The antioxidants found in olive oil may protect you against chronic disease, inflammation, as well as stopping your blood cholesterol from oxidation. Both the anti-inflammatory and stop of oxidation also positively contribute to your overall heart health.


Cumin is a plant and grows low on the ground – mainly in China, India, and other Middle Eastern countries. The actual fruit of the plant contains the cumin seed. I tend to use ground cumin in my recipes, which in essence, are roasted and ground cumin seeds. Cumin appears to have anti-cancer properties by stopping cancerous cells from multiplying. It is also an ailment used in traditional medicine against diarrhea, which initial Western studies appear to be supportive of. Cumin contains strong anti-inflammatory properties. Last but not least, the oil that you abstract from Cumin is believed to be able to kill bacteria that attack our immune system. Pretty cool – huh?! 🤗

Cracker with Best Homemade Hummus in focus

How can I adjust this recipe to my dietary requirements?

This recipe is vegetarian, vegan, and nut-free. Due to the grains (from the chickpeas) used in this dish it is not suitable for the paleo lifestyle.

And there you have it for this week 🥳. I hope you enjoy this delicious, easy peasy, super creamy Best Homemade Hummus. Let me know how you get on in making this and how you like it either in the comments below or over on Instagram. I cannot wait to hear what you think!! 🥰

This recipe has been adapted from Inspired Taste “Easy Hummus Recipe – Better than Store-bough”. The roasted chickpeas that I used in the pictures are from my Creamy Kale Salad recipe (could also make a great addition to the dish 😉).

Best Homemade Hummus

Recipe by Ann Robejsek
5.0 from 1 vote
Course: Sides, dipsCuisine: Middle EasternDifficulty: Super easy

6 – 8

Prep time



This Best Homemade Hummus is so easy to make! Chickpeas, garlic, and lemon build the base for this creamy dish that bursts with flavors of the Middle East.


  • Juice of 1 lemon, ca. ΒΌ (60 ml.) cup

  • 1 garlic clove

  • 2 very generous tablespoons tahini (well mixed, so it is not too oily or dry)

  • 1 glass jar chickpeas, drained and rinsed under water (about 320 gr.)

  • 2 tbsp olive oil

  • 1 tsp cumin powder, ground

  • 1 tsp salt

  • ΒΌ cup (60 ml) water

How to

  • In a small food processor, first blitz the garlic. Add the lemon juice and blitz again until the garlic is finely minced
  • Add the tahini to the food processor and blend until smooth. If you need to, scrape down the sides in between the blending process
  • When everything is well mixed from the first two steps, add the chickpeas, olive oil, cumin, salt, and water (you can also try less water in the beginning but this amount always makes it perfectly creamy for me). Blend until you have hummus. Do a final taste test and potentially adjust the spices. Serve and ENJOY!!

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