How to Make Hummus From Scratch

Dipping a cracker into a bowl of our homemade perfect hummus recipe

Once you master the art of cooking beans, the world is your oyster. You can save money, control the ingredients you add to your food, and generally feel like a boss in the kitchen.

With that in mind, allow us to demonstrate how easy it is to make your own hummus – from scratch!

Wood cutting board with chickpeas, tahini, olive oil, garlic, lemon, and salt for making perfect hummus from scratch

This 6-ingredient recipes starts with quick-soaking your chickpeas – which takes about 1 hour. And then cooking, which takes 1 more hour. Just like that you went from dry chickpeas to cooked chickpeas in 2 hours. You’re already a pro!

Draining chickpeas to make homemade hummus for a protein-packed vegan snack

Once your chickpeas are tender, drain and add them to a food processor. Throw in some garlic, tahini, lemon juice, and salt – the basics. A little olive oil adds creaminess and flavor, but it can be subbed with water if you’re avoiding oil.

Food processor with ingredients for making gluten-free vegan hummus from scratch

Blend until creamy and smooth. Then add in fresh herbs or any other flavor you crave: think roasted jalapeño, roasted red pepper, lots of basil, lots of cilantro, or even curry paste! The sky is the limit.

Food processor with delicious homemade hummus from scratch

We hope you LOVE this hummus! It’s:

Easy to make
& SO delicious

Keep this hummus on hand when you need a quick snack or spread. Our favorite way to enjoy hummus recently has been on top of gluten-free toast. Spread with hummus and then top with mashed avocado, nutritional yeast, and pepper flake! Next-level avocado toast!

If you’re into dips, be sure to check out our Mediterranean Lentil Dip, Easy Muhammara Dip, Chickpea Shawarma Dip, Cheesy Jalapeño Corn Dip, or Kale & White Bean Artichoke Dip!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Scooping up a spoonful of fluffy perfect vegan hummus made from scratch

How to Make Hummus From Scratch

How to make hummus from scratch with simple methods and 6 wholesome ingredients. Creamy, garlicky, hearty, and big in flavor! Customizable, easy to make, and a classic recipe to have on hand!

Prep Time 1 hour 15 minutes

Cook Time 1 hour

Total Time 2 hours 15 minutes

Servings: 6 (1/3-cup servings)


Dip, Snack


Gluten-Free, Mediterranean-Inspired, Vegan



Does it keep?

7 Days



  • 1
    (uncooked / dry)
  • 1
    (seaweed for improved digestion // optional)
  • 3
    (crushed + skins removed)
  • 1/3
  • 2
    lemon juice
  • 3/4
    sea salt
  • 1
    olive oil
    (if avoiding oil, sub water or more lemon juice)
  • 1
    garlic powder
  • 1/4
    fresh herbs
    (such as cilantro, parsley, or basil // optional)

FOR SERVING optional

  • Pita chips
  • Cucumber
  • Red bell pepper


  1. Add (uncooked) chickpeas to a large pot and cover with 2 inches water. Bring to a boil over high heat and boil for 1 minute. Then cover, remove from heat, and let sit for 1 hour. This is a quick method. Alternatively, soak overnight or at least 6 hours in cool water.

  2. Drain and rinse chickpeas and add back to the pot. Cover with 2 inches water and add kombu (optional) for improved digestibility.

  3. Bring to a boil. Then reduce to a simmer and cook uncovered for 45 minutes to 1 hour or until tender (but not mushy). Drain.

  4. Add cooked chickpeas to a food processor or high-speed blender along with garlic, tahini, lemon juice, sea salt, and olive oil (or water). Blend until creamy and smooth, scraping down sides as needed.
  5. At this point, you can add garlic powder and herbs (optional). Blend and taste. Adjust flavor as needed, adding more salt for saltiness, lemon juice for acidity, garlic for “zing,” tahini for nuttiness, or fresh herbs for color and herbal flavor.

  6. If the hummus is quite thick, add water (or additional oil) to thin until a creamy dip has formed. Enjoy as is with vegetables, pita, or crackers.


*For reference, 1 cup dry chickpeas yields about 2 cups cooked.
*Nutrition information is a rough estimate calculated with oil and without optional ingredients or sides.

Nutrition Per Serving (1 of 6)

  • Calories: 191
  • Fat: 10.8g
  • Saturated fat: 1.5g
  • Sodium: 311.6mg
  • Carbohydrates: 18.6g
  • Fiber: 5.4g
  • Sugar: 3g
  • Protein: 7.2g

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