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Learn how to make the best homemade Garlic Hummus Recipe ever! This recipe produces a creamy, smooth, and light homemade hummus!

homemade hummus in a black bowl topped with seeds and olive oil.
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Have you ever opened a $6 tub of grocery store hummus, and thought “I wish I could make this”?

Friends, I’m here today with a simple recipe for the tastiest homemade hummus you can make yourself. This is better than storebought. This is YOUR homemade hummus!

If you love spicy flavors and hummus, you should check out our Buffalo Hummus recipe.

Ingredients & Variations

chickpeas, a lemon, garlic, and other ingredients on a marble board.

This recipe has:

  • Garbanzo beans/chickpeas – canned or homemade
  • Tahini
  • Garlic, and lots of it. No vampires here!
  • Fresh lemon juice
  • Olive oil
  • Spicessmoked paprika and sumac
  • Garnishes {optional} – sesame seeds and parsley

If you found yourself saying “what is sumac” when looking at the ingredients list, you’re not alone. I said that the first time someone recommended this spice to me for hummus.  

It’s available at well-appointed grocery stores or on Amazon. If you can’t find it, dial up the smoked paprika a bit, and sub in cumin for the sumac. It’s not exactly the same but it will still be delicious!

What Can I Use Instead of Tahini in Hummus?

You can leave out the tahini if you’d like but it will change the texture and taste of the finished product. I would recommend substituting unsweetened almond or cashew butter.

Or, if you have a tree nut allergy, try sunseed butter, which is made from ground sunflower seeds.

How Do You Make Hummus Smooth?

There are three tricks to making homemade hummus smooth.

Trick one: the order in which you blend things matters. I first create a “paste” of lemon juice, tahini, garlic, olive oil, and salt, before adding the chickpeas. This gives you an incredibly smooth base in which to blend everything else together.

Trick two: use a power blender or food processor. Hummus is simple to make but you will be blending it for up to 10 minutes. You don’t want to motor of your blender/processor to burn out.

Trick three: if you don’t have a powerful blender or food processor, boil the cooked chickpeas for at least 10-15 minutes before blending them.

This will make them much softer when you start the blending process, and you’ll get a smoother finished product. You will need to cool the boiled chickpeas a bit before making hummus with them.

You can also remove the skins from the cooked chickpeas for a smoother finish but expect to add 10-20 minutes of work to achieve this.

3 photos showing the process of making chickpea dip.

How to Store Homemade Hummus

Homemade garlic hummus can be stored in the fridge in an airtight container for 3-5 days.

Can You Freeze Hummus?

Yes, you can absolutely freeze hummus! I prefer to freeze it in smaller portions because it defrosts more quickly, and you don’t have to thaw out a bunch when you just need a small amount. Check out these step-by-step instructions in our post on can you freeze hummus?

If your family eats individual hummus cups, consider freezing your homemade hummus in 4 oz canning jars. I also love to freeze it in 2 tbsp Souper Cubes and 1-cup portion Souper Cubes. Transfer the frozen hummus to freezer-safe storage.

Hummus will keep in the freezer for 3-6 months. Sometimes the thawed texture can be a little grainy, but stir it with a fork and it will smooth out again.

Pro Tips/Recipe Notes:

  • Tahini can usually be found near the peanut butter in the grocery store. Use extras to make this Lemon Tahini Salad dressing.
  • If the hummus seems too thick, drizzle in reserved chickpea liquid (called aquafaba) instead of adding more olive oil. The aquafaba makes the hummus smooth and light.
  • I don’t recommend using bottled lemon juice, as it makes the hummus bitter/acidic.
  • If raw garlic is a bit much for you, roasted garlic might be right up your alley. Check out my Air Fryer Roasted Garlic and Instant Pot Roasted Garlic for various techniques. I would roast 1-2 heads of garlic in lieu of the 5 fresh cloves that this recipe recommends.
  • Instead of canned garbanzo beans, try making chickpeas in the Instant Pot.
  • Add in roasted red peppers, or some muhammara sauce.
  • The recipe below is mine, but it was inspired by The Homemade Pantry.  


One serving has 1 WW Freestyle SmartPoints.

a hand with a pita chip dipping into a bowl of garlic hummus.
5 from 27 ratings

Garlic Hummus Recipe

Servings: 34 servings
Prep: 10 minutes
Total: 10 minutes
homemade hummus in a black bowl topped with seeds and olive oil.
Learn how to make the best homemade garlic hummus recipe ever! This recipe produces a creamy, smooth, and light homemade hummus!



  • Drain chickpeas, setting aside the liquid (this is called aquafaba).
    2 14 oz cans garbanzo beans
  • In a blender or food processor, blend the tahini, garlic, lemon juice, olive oil, and salt on high for 2-3 minutes.  Add a bit of the reserved liquid from the beans if the mixture is too thick.
    1/4 cup tahini, 5 cloves garlic, 1/4 cup fresh lemon juice, 3 tbsp olive oil, 1 tsp kosher salt
  • Add the chickpeas and blend on high, stopping to scrape the sides as needed.
    2 14 oz cans garbanzo beans
  • Once the hummus is super smooth (3-6 minutes), stop the machine and add the smoked paprika and sumac. Pulse a few times.
    1/8 tsp smoked paprika, 1/8 tsp sumac
  • Optional: garnish with sesame seeds, a pinch of smoked paprika, parsley, and additional olive oil.
    sesame seeds, dried parsley, 1/8 tsp smoked paprika


  1. If the hummus seems too thick, drizzle in reserved chickpea liquid (called aquafaba) instead of adding more olive oil. The aquafaba makes the hummus smooth and light.
  2. I don’t recommend using bottled lemon juice, as it makes the hummus bitter/acidic.
  3. If raw garlic is a bit much for you, try roasted garlic instead.
  • Nutrition values are an estimate only.


Serving: 1tbspCalories: 22kcalCarbohydrates: 1gProtein: 0gFat: 2gSaturated Fat: 0gCholesterol: 0mgSodium: 26mgPotassium: 9mgFiber: 0gSugar: 0gVitamin A: 5IUVitamin C: 0.2mgCalcium: 3mgIron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: Mediterranean
Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!

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About Sarah

Helping you serve up budget-friendly sustainable recipes with a side of balanced living.
Come for the food. Stay for the snark.

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  1. Today my kid asked for “Ms. Sarah’s Hummus” and hexagon crackers. It has been unseasonably warm here (70s in January) and we are ready for Spring picnics and Summer pool days! I didn’t have any tahini but we subbed in peanut butter after a quick check-in with Sarah. It was a quick, filling, and delicious snack!5 stars

    1. Awww, love that kid! So glad his wishes came true and didn’t require you to make an extra trip to the grocery store.

  2. I always make a huge batch of Sarah’s hummus using the giant 110 Oz can of chickpeas from Costco. I do it in batches of 34 servings and it makes 3 batches. The hummus freezes and thaws beautifully. It is a huge hit at the pool or outdoors for snack (or snacky lunches).5 stars

    1. I leave it on the counter for a few hours or in the fridge overnight. I tend to freeze it in smaller mason jars (4 oz) so that it thaws faster.

  3. So good. I’ve tried several different hummus recipes and haven’t been pleased until now. This recipe is a keeper. So fast to make and so delicious. I’m currently still on the last step “make a fool of yourself while you devour it”…not sure there will be any left for hubby when he gets home from work! 5 stars

  4. I made this in MINUTES with some random chickpeas and tahini in the pantry. Plus I used our frozen garlic “pucks” from another one of Sarah’s posts.

    This was so easy and so much cheaper than buying hummus at the store! Why did it take so long for me to try this for myself?5 stars

    1. I can’t believe you guys haven’t used up all those garlic pucks yet! 🙂

      If you have any leftover hummus, it does freezer really well.