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Homemade Hummus

This homemade hummus is a refreshing take on original hummus. Enjoy with fresh raw veggies or your favorite organic tortilla chips!

Hummus is such an easy, amazing tasting dip that I think I could seriously eat it all day, everyday. This is a recipe that is so easy to make and will leave you wanting more. Another aspect that I love about it, is that it’s so healthy for you!

This is the perfect recipe to make and take to any gatherings you may be attending. Even the pickiest of eaters love hummus. It can go with anything, and that’s what make’s it so amazing. Our family loves to dip our hummus with grain free Siete tortilla chips and raw crispy vegetables such as celery, mini sweet bell peppers, carrots, and cucumber rounds.

Preparation and cleanup for this hummus recipe is so easy and most of the ingredients are going to be in your pantry. What more could you want?

Once prepared, store your hummus in an airtight container for up to 5 days or you can freeze it for up to a month!

If you like this recipe you’ll love my Cilantro Jalapeño Hummus! Click here!  

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If you make this recipe please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen!

For a variety of other amazing recipes, pick up a copy of one of my cookbooks at your local bookseller! The Instant Loss Cookbook tells the story of how I lost 125 pounds in one year, just eating real food at home! Our second cookbook, Instant Loss Eat Real, Lose Weight just hit stores and is a National Best Seller! It focuses on how to ditch the diet mindset, heal unhealthy habits, and repair your relationship with food! Packed full of 125 NEW recipes, it is a must have for every healthy cook!

Homemade Hummus

Print Recipe


  • 1 1/4 cup Chickpeas rinsed and drained
  • 1 tbsp Tahini
  • 1/8 cup Fresh Lemon Juice
  • 1/2 tsp Cumin
  • 1/2 tsp Chopped Onion
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp Salt
  • 1/2 cup Avocado Oil


  • Add all of the ingredients to a food processor and blend until combined. You may need to scrape the sides to make sure that everything is incorporated properly.
  • Sprinkle with paprika and serve


I don't use canned chickpeas. I prefer to make them in my Instant Pot Pressure Cooker. To make homemade chickpeas: Soak beans overnight in water. Rinse and drain. Place beans in the Instant Pot and barely cover them with homemade vegetable broth, water, or stock of choice. Cook on MANUAL for 25 mins. Let pot naturally release the pressure, about 35 minutes, or you can do a quick pressure release but it may cause your beans to shrivel.
Author: Brittany Williams


  1. I love this recipe for HUMMUS….I think it is between the lemon juice and the spices, it just tastes so fresh and good! I use it for a sauce on chicken dishes and as a salad topping too!
    Love making extra garbanzo beans and freezing them in recipe size portions as all to mix up some more in my vitamix!

  2. I doubled this recipe. It was super easy and tasted delicious. I served with both veggies and pita chips at a gathering. Everyone remarked how fresh it was! Thanks for the great recipe!

  3. Delicious! I halved the cayenne pepper for our taste and just added oil til it was the consistency I like which is a bit thicker. I will definitely make it again!

  4. I made this last week and brought it to my in-laws house. It was gone in a flash! Excellent flavor. I love what the tahini brings to this recipe.

    1. I would use a light oil like sunflower, grape seed or light olive oil. Olive oil is very heavy and leaves a flavor that you can taste but if it’s all you have it will work!

  5. I don’t have an Instant Pot but I do have a Fagor pressure cooker. I don’t have a manual button, I wonder what I would use to cook the chickpeas?

  6. Hey I just wanted to alert you to tiny typo. In the recipe at the beginning of the post it says 1/8 cup lemon juice, and in the printable one it says 1/4 cup. Mine turned out a little runny yesterday when I followed the printable one and it hasn’t done that before when I followed the recipe at the beginning of the post. 🙂 Thanks for all these yummy recipes! 🙂

  7. This is so good! Peeling the skins off the chickpeas takes time and effort but makes the hummus so much smoother!

    1. Brittany! I know you had posted on IG how you peel your chick peas, but I can’t find it. Can you please repost or add to your permanent sories?! Thank you!

  8. Brittany! I know you recently had an IG story about peeling your chick peas, but I can’t find it. Cab you please repost or add it to your permanent stories? Thank you!

  9. Love your hummus recipe. My husband and his family have had friendly contests as to who can make the best hummus.i never in a million years thought I could compete. After making your recipe a second time, my husband said again tonight that my (your) hummus is the best. A high compliment indeed. Thank you Brittany for all your hard work in providing such wonderful healthy recipes. By the way, he loves many of your other recipes too and I’m slowly but surely converting over to a healthier way of preparing our food. Thank you!

  10. Thanks for the reminder! I haven’t made hummus for a while. I used canned chickpeas (what I had on hand) and steamed cauliflower. Yum.

    1. Hello Ashton,
      Thanks for reaching out. You can use lime juice or you could use vinegar instead, but it will come out tasting a little bit different.

  11. I didn’t have Tahini as was being lazy to make homemade so I substituted peanut butter for it and it tasted just as good.

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