My Homemade Hummus Recipe

I love hummus. I use it almost daily, whether for dip for my veggies or to make one of my 3 year-old’s favorite lunch: pita-rollups (hummus on a tortilla rolled up and cut in half). I’ve always bought hummus pre-made in the store because it was just easier and it tasted great. As the family is getting older and my obsession with hummus only getting more intense, my hummus-habit was starting to get a little expensive. On average, we’d easily polish off a large container per week which would cost anywhere from $5.69-$5.99. Not the most expensive thing in the world but it definitely adds up week after week.

How to make your own Hummus

I tried homemade hummus a few years ago and it was an epic failure. I can’t remember exactly what I did (or likely, didn’t do) but it was horrible. I decided to try again anyway, hoping for a better result this time around. Using the ingredient list off the store-bought brands and figuring out what I needed and how to adapt it to my tastes, it was nice to know that I already had everything on hand. Thankfully, my first attempt at homemade hummus 2.0 was successful and with a little research, I realized that what I was doing was essentially what everyone else was doing so success was achieved! Yay!

Simple ingredients.
Nice creamy consistency.
Ready to devour.

I can make a ton of hummus for very little cost. It works out to around $3.00 for double what the store-bought container provided. Plus, I can use olive oil instead of vegetable or canola oil so there’s a bit more of a health boost there as well (so long as you don’t go overboard). There are many variations out there to try as well so if you want to save a few dollars, make your own! It’s very easy! Here’s how to make my version:

Homemade Hummus

Homemade Hummus


  • 1 can chickpeas, drained and rinsed but reserve about 2 Tbsp of the liquid
  • Garlic (this is person choice, the more garlicky you like it, the more you should use. 1 clove is enough for me)
  • 1-2Tbsp Extra Virgin Olive Oil (to your taste. I use about 1.5 Tbsp)
  • 1 Tbsp Tahini
  • Juice of 1 lemon
  • Salt, to taste
  • Water


  • Peel the garlic and mince it well (you don't want big chunks of it in your hummus). If chopping isn't your thing, use your food processor and pulse it a few times to break it up.
  • Add chickpeas, garlic, Olive Oil, tahini, salt and lemon juice to your food processor)
  • Pulse your processor a few times to get the liquid moving around and then let it run until the texture begins to become creamy as the ingredients incorporate. Scrap down the sides of the bowl as necessary.
  • As the texture begins to mash up, add some water, about 1-2 Tbsp at a time until you reach desired consistency. Remember, you want it creamy, not soupy. I add about 3-4 Tbsp because I like mine a bit thicker.
  • Store in a glass container in the fridge

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Stephanie is a Canadian Mom of 3, Runner, Certified Functional Strength Coach (CFSC), Christ-follower and all around reeker of awesomeness. When she's not chasing after her kids, you can find her dreaming big dreams and bringing them to life.

8 Responses to My Homemade Hummus Recipe

  1. Yay! This could not come at a better time! I have a tub of fresh chickpeas in my fridge that I need to use! Time for some hummus! A great food to enjoy with some carrots or celery…..then maybe I will leave the pb alone for a day! Thanks for sharing :)

    • So true!! I was so sad that I absolutely could NOT stomach the thought of hummus for my entire pregnancy. I missed having it in the house for snacking but the thought of it made me nauseous :(

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